2008 BJCP STYLE GUIDELINES

Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.

See our website www.bjcp.org for updates to these guidelines.

2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin
2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers

TABLE OF CONTENTS
TABLE OF CONTENTS...........................................................................i PREFACE TO 2004 STYLE GUIDELINES..............................................ii

14. INDIA PALE ALE (IPA)...................................................................17

Notes to All:.................................................................................ii Notes to Brewers: ........................................................................ii Notes to Organizers:....................................................................ii Notes to Judges: ..........................................................................ii Acknowledgements: ...................................................................ii
1. LIGHT LAGER....................................................................................1

14A. English IPA.......................................................................17 14B. American IPA....................................................................18 14C. Imperial IPA......................................................................18
15. GERMAN WHEAT AND RYE BEER...............................................19

15A. Weizen/Weissbier.............................................................19 15B. Dunkelweizen....................................................................19 15C. Weizenbock.......................................................................20 15D. Roggenbier (German Rye Beer).......................................20
16. BELGIAN AND FRENCH ALE........................................................20

1A. Lite American Lager.............................................................1 1B. Standard American Lager......................................................1 1C. Premium American Lager.....................................................1 1D. Munich Helles.......................................................................1 1E. Dortmunder Export................................................................1
2. PILSNER..............................................................................................2

16A. Witbier...............................................................................20 16B. Belgian Pale Ale................................................................21 16C. Saison................................................................................21 16D. Bière de Garde...................................................................22 16E. Belgian Specialty Ale........................................................22
17. SOUR ALE.......................................................................................23

2A. German Pilsner (Pils)............................................................2 2B. Bohemian Pilsener.................................................................2 2C. Classic American Pilsner......................................................2
3. EUROPEAN AMBER LAGER.............................................................3

3A. Vienna Lager.........................................................................3 3B. Oktoberfest/Märzen...............................................................3
4. DARK LAGER.....................................................................................3

17A. Berliner Weisse.................................................................23 17B. Flanders Red Ale...............................................................23 17C. Flanders Brown Ale/Oud Bruin........................................24 17D. Straight (Unblended) Lambic............................................24 17E. Gueuze ..............................................................................25 17F. Fruit Lambic......................................................................25
18. BELGIAN STRONG ALE.................................................................26

4A. Dark American Lager............................................................3 4B. Munich Dunkel......................................................................4 4C. Schwarzbier (Black Beer).....................................................4
5. BOCK..................................................................................................4

5A. Maibock/Helles Bock............................................................4 5B. Traditional Bock....................................................................5 5C. Doppelbock...........................................................................5 5D. Eisbock..................................................................................6
6. LIGHT HYBRID BEER........................................................................6

18A. Belgian Blond Ale.............................................................26 18B. Belgian Dubbel..................................................................26 18C. Belgian Tripel....................................................................27 18D. Belgian Golden Strong Ale...............................................27 18E. Belgian Dark Strong Ale...................................................28
19. STRONG ALE..................................................................................28

6A. Cream Ale.............................................................................6 6B. Blonde Ale.............................................................................6 6C. Kölsch....................................................................................7 6D. American Wheat or Rye Beer...............................................7
7. AMBER HYBRID BEER......................................................................8

19A. Old Ale..............................................................................28 19B. English Barleywine...........................................................29 19C. American Barleywine........................................................29
20. FRUIT BEER....................................................................................30 21. SPICE/HERB/VEGETABLE BEER..................................................30

21A. Spice, Herb, or Vegetable Beer.........................................30 21B. Christmas/Winter Specialty Spiced Beer..........................31
22. SMOKE-FLAVORED/WOOD-AGED BEER....................................32

7A. Northern German Altbier......................................................8 7B. California Common Beer......................................................8 7C. Düsseldorf Altbier.................................................................8
8. ENGLISH PALE ALE..........................................................................9

22A. Classic Rauchbier..............................................................32 22B. Other Smoked Beer...........................................................32 22C. Wood-Aged Beer...............................................................33
23. SPECIALTY BEER..........................................................................34 Introduction to Mead Guidelines (Categories 24-26).................................36 24. TRADITIONAL MEAD....................................................................37

8A. Standard/Ordinary Bitter.......................................................9 8B. Special/Best/Premium Bitter.................................................9 8C. Extra Special/Strong Bitter (English Pale Ale)...................10
9. SCOTTISH AND IRISH ALE.............................................................10

9A. Scottish Light 60/-...............................................................10 9B. Scottish Heavy 70/-.............................................................10 9C. Scottish Export 80/-.............................................................10 9D. Irish Red Ale.......................................................................11 9E. Strong Scotch Ale................................................................11
10. AMERICAN ALE.............................................................................11

24A. Dry Mead..........................................................................37 24B. Semi-sweet Mead..............................................................38 24C. Sweet Mead.......................................................................38
25. MELOMEL (FRUIT MEAD)............................................................38

25A. Cyser.................................................................................38 25B. Pyment...............................................................................39 25C. Other Fruit Melomel..........................................................39
26. OTHER MEAD.................................................................................40

10A. American Pale Ale............................................................11 10B. American Amber Ale........................................................12 10C. American Brown Ale........................................................12
11. ENGLISH BROWN ALE..................................................................13

26A. Metheglin..........................................................................40 26B. Braggot..............................................................................41 26C. Open Category Mead........................................................41
Introduction to Cider Guidelines (Categories 27-28).................................42 27. STANDARD CIDER AND PERRY.................................................43

11A. Mild...................................................................................13 11B. Southern English Brown...................................................13 11C. Northern English Brown Ale.............................................13
12. PORTER...........................................................................................14

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

27A. Common Cider .................................................................43 27B. English Cider ....................................................................43 27C. French Cider......................................................................43 27D. Common Perry .................................................................43 27E. Traditional Perry ...............................................................44
28. SPECIALTY CIDER AND PERRY ..................................................44

13A. Dry Stout...........................................................................15 13B. Sweet Stout........................................................................15 13C. Oatmeal Stout....................................................................16 13D. Foreign Extra Stout...........................................................16 13E. American Stout..................................................................16 13F. Russian Imperial Stout.......................................................17
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28A. New England Cider ..........................................................44 28B. Fruit Cider ........................................................................44 28C. Applewine ........................................................................44 28D. Other Specialty Cider/Perry .............................................45 2004 BJCP STYLE CHART, 2008 Update.........................46

PREFACE TO 2004 STYLE GUIDELINES
Notes to All:
1. The style categories have been extensively revised from previous editions of the Style Guidelines. In some cases, style parameters, descriptions, and well-known commercial examples have been changed. Please familiarize yourself with the new Guidelines before using them. The style categories have been renumbered, reordered and recategorized. Please double-check the Guidelines to ensure the style number matches the name you are referencing. Note that SRM is a measure of beer color density more than hue/tint. Keep this in mind when attempting to use only SRM numbers when describing beers. Within these Guidelines, beer color descriptors generally follow this mapping to SRM values: Straw 2-3 Yellow 3-4 Gold 5-6 Amber 6-9 Deep amber/light copper 10-14 Copper 14-17 Deep copper/light brown 17-18 Brown 19-22 Dark Brown 22-30 Very Dark Brown 30-35 Black 30+ Black, opaque 40+

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Notes to Brewers:
1. Some styles require additional information to help judges evaluate your beer. Read the Guidelines carefully and provide the required information. Omitting required information will likely result in a mis-judged beer. If you enter a specialty or experimental beer not identified in the Guidelines, or use unusual ingredients, please consider providing supplemental information so the judges can properly understand your beer and intent. 1.

senses and to fairly evaluate each beer. Pay careful attention to the modifiers used in describing the styles. Look for guidance on the magnitude and quality of each characteristic. Notice that many characteristics are optional; beers not evidencing these non-required elements should not be marked down. Phrases such as “may have,” “can contain,” “might feature,” “is acceptable,” “is appropriate,” “is typical,” etc. all indicate optional elements. Required elements are generally written as declaratory phrases, or use words such as “must” or “should.” Elements that must not be present often use phrases such as “is inappropriate,” “no,” or “must not.” Seek to understand the intent of the style categories and to judge each beer in its entirety. Don’t overly focus on single elements. Look to the overall balance and character of the beer for your final opinion. If a style guideline calls for required information from the brewer but this information has not been provided to you, please request it from the competition organizer. If the organizer does not have the information, then make a quick evaluation and decide how you wish to categorize the entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’s the best you can do under the circumstances. Do not overly penalize the brewer for missing information; it might not be his fault. Do the best you can and use common sense. If you come across a beer that is clearly out of style, check with the organizer to make sure the entry has been properly labeled and/or categorized. Handling errors do occur.

Acknowledgements:
The committee would like to acknowledge the significant effort made by the 1998-1999 Style Committee in revising and updating the 1997 Guidelines. Their work has been extended and expanded, but not forgotten. Their names appear on the title page of this document. The committee thanks the volunteer reviewers and individual contributors whose efforts improved the guidelines. Those who helped in the development or review are listed on the title page of this document. The 1997 BJCP Guidelines were derived from the New England Homebrew Guidelines, and were primarily authored by Steve Stroud, Pat Baker and Betty Ann Sather. Mead guidelines were added to the 1997 Guidelines based on the work of Tom Fitzpatrick, Steve Dempsey, Michael Hall, Dan McConnell, Ken Schramm, Ted Major and John Carlson.

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Notes to Organizers:
1. 2. 3. Please ensure that supplemental information submitted by brewers is available to the judges. If brewers omit required information, please seek clarification from the brewers before the competition date. You are free to group style categories and sub-categories in whatever logical groupings you wish for the purpose of your competition, taking into account the number of entries and available judges. You are free to split and regroup style categories for the purpose of your competition, if you feel that a different grouping would be beneficial to your entrants. You are not constrained to keep all sub-categories within a major category together when constructing flights. 3.

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Notes to Judges:
1. Understand that most beer styles are not defined by a single beer. Many styles are quite broad and can encompass multiple stylistically accurate variants. Do not let your understanding of a single beer limit your appreciation of the full range of each beer style. You are free to judge beers in a flight in whatever order makes sense to you, although you should try to sequence the beers in a manner that allows you to preserve your

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1. LIGHT LAGER
1A. Lite American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery. Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.028 – 1.040 IBUs: 8 – 12 FG: 0.998 – 1.008 SRM: 2 – 3 ABV: 2.8 – 4.2% Commercial Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light

acceptable. No diacetyl. Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue. Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions. Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts. Vital Statistics: OG: 1.046 – 1.056 IBUs: 15 – 25 FG: 1.008 – 1.012 SRM: 2 – 6 ABV: 4.6 – 6% Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha

1D. Munich Helles
Aroma: Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl. Appearance: Medium yellow to pale gold, clear, with a creamy white head. Flavor: Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency. Overall Impression: Malty but fully attenuated Pils malt showcase. History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. Comments: Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties. Vital Statistics: OG: 1.045 – 1.051 IBUs: 16 – 22 FG: 1.008 – 1.012 SRM: 3 – 5 ABV: 4.7 – 5.4% Commercial Examples: Weihenstephaner Original, HackerPschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager

1B. Standard American Lager
Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl. Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting.” No diacetyl. No fruitiness. Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. Overall Impression: Very refreshing and thirst quenching. Comments: Strong flavors are a fault. An international style including the standard mass-market lager from most countries. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Vital Statistics: OG: 1.040 – 1.050 IBUs: 8 – 15 FG: 1.004 – 1.010 SRM: 2 – 4 ABV: 4.2 – 5.3% Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager

1E. Dortmunder Export
Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl. Appearance: Light gold to deep gold, clear with a persistent white head. Flavor: Neither Pils malt nor noble hops dominate, but both are in

1C. Premium American Lager
Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but
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good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor. Mouthfeel: Medium body, medium carbonation. Overall Impression: Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Comments: Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Vital Statistics: OG: 1.048 – 1.056 IBUs: 23 – 30 FG: 1.010 – 1.015 SRM: 4 – 6 ABV: 4.8 – 6.0% Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold

SRM: 2 – 5 ABV: 4.4 – 5.2% Commercial Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner

2B. Bohemian Pilsener
Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters. Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head. Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters. Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation. Overall Impression: Crisp, complex and well-rounded yet refreshing. History: First brewed in 1842, this style was the original clear, light-colored beer. Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. Vital Statistics: OG: 1.044 – 1.056 IBUs: 35 – 45 FG: 1.013 – 1.017 SRM: 3.5 – 6 ABV: 4.2 – 5.4% Commercial Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner

2. PILSNER
2A. German Pilsner (Pils)
Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head. Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl. Mouthfeel: Medium-light body, medium to high carbonation. Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. Vital Statistics: OG: 1.044 – 1.050 IBUs: 25 – 45 FG: 1.008 – 1.013
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2C. Classic American Pilsner
Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered. Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them

050-1. Served in autumn amidst traditional celebrations. A light toasted malt aroma may be present. As with Oktoberfests. Fully fermented. off-white. Noble hop aroma may be low to none. Vital Statistics: OG: 1. melanoidin-rich malt profile. carbonate-rich water. complex. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.010 – 1.8 – 5. Many Mexican amber and dark lagers used to be more authentic. Pils malt. . EUROPEAN AMBER LAGER 3A. though the finish is not sweet. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. elegant maltiness that dries out in the finish to avoid becoming sweet. persistent head. Caramel aroma is inappropriate. DARK LAGER 4A. Boulevard Bobs 47 Munich-Style Lager. Victory Festbier.060 IBUs: 25 – 40 FG: 1. but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character. Native American hops such as Clusters. A decoction mash can help develop the rich malt profile. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. with a gentle creaminess. and possibly some crystal malt. Flavor: Soft. Comments: Domestic German versions tend to be golden. Clean lager character with no diacetyl or fruity esters. Ingredients: Vienna malt provides a lightly toasty and complex. Mouthfeel: Medium-light to medium body. Clean lager aroma with no fruity esters or diacetyl. Moderate carbonation. although American versions can be stronger. Dark American Lager Aroma: Little to no malt aroma. or modern noble crosses (Ultra. DMS. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. yet still decidedly balanced toward malt. and elegant but never cloying. Export German versions are typically orange-amber in color. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. with a depth of malt character. Hacker-Pschorr Original Oktoberfest.044-1. All malt should derive from the finest quality two-row barley. with a creamy texture and medium carbonation. Regrettably. with a firm enough hop bitterness to provide a balanced finish.5 – 5. off-white. Bright clarity. Comments: The classic American Pilsner was brewed both preProhibition and post-Prohibition with some differences.057 IBUs: 20 – 28 FG: 1.016 SRM: 7 – 14 ABV: 4. Moderately crisp finish. Goose Island Oktoberfest. Smooth. Hofbräu Oktoberfest. Similar. Can use some caramel malts and/or darker malts to add color and sweetness. Continental hops. Capital Oktoberfest.5% Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. No diacetyl. Liberty. foam stand. but unfortunately are now more like sweet. with solid. with a maltiness that is often described as soft. Overall Impression: Characterized by soft. Distinctive and complex maltiness often includes a toasted aspect. OGs of 1. Mouthfeel: Medium body. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). drier and more bitter. and rather rich. Negra Modelo. while European versions tend to be sweeter. like a strong Pils-dominated Helles. Vital Statistics: OG: 1. No hop aroma. Capital Wisconsin Amber. Flavor: Initial malty sweetness. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. This is one of the classic malty styles. Nearly extinct in its area of origin.015 SRM: 3 – 6 ABV: 4.046 – 1. Large. Hop bitterness is moderate. Crystal) are also appropriate. with significant carbonate content is welcome.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. History: Origin is credited to Gabriel Sedlmayr. although German Vienna malt is often the backbone of the grain bill.044 – 1. with no fruity esters or diacetyl.7% Commercial Examples: Paulaner Oktoberfest.050 – 1. Appearance: Dark gold to deep orange-red color. Bright clarity. Appearance: Light reddish amber to copper color. adjunct-laden American Dark Lagers.when they settled in America.014 3 4. and is usually light tan in color. Typically brewed in the spring. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Penn Pilsner 3B. Hop aroma may range from none to light spicy or floral hop presence. elegant malt complexity is in the forefront. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Noticeable caramel or roasted flavors are inappropriate. Somewhat alkaline water (up to 300 PPM). Lighter malt character overall than Oktoberfest. Spaten Oktoberfest. Ingredients: Grist varies. with some Munich malt. Noble hop flavor may be low to none. along with Continental hops (preferably noble varieties).2% strength and 35 IBUs).5 – 6% Commercial Examples: Occasional brewpub and microbrewery specials SRM: 10 – 16 ABV: 4. Moderately hard. are most authentic. and have a distinctive toasty malt character. History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Can have low levels of yeast character (green apples. but finish is moderately dry. Gordon Biersch Märzen. traditional continental noble hops. Overall Impression: Smooth. or fruitiness). Clean lager character. without a cloying finish. Ayinger Oktoberfest-Märzen. Modern American hops such as Cascade are inappropriate. Some toasted character from the use of Vienna malt. and noble hop flavor is low to none. Great Lakes Oktoberfest. The style owes much of its character to the method of malting (Vienna malt).012 – 1. Foam stand may not be long lasting. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. A light to moderate toasted malt aroma is often present.010 – 1. Fairly dry finish. Comments: American versions can be a bit stronger. though less intense than Oktoberfest. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. No roasted or caramel flavor. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). clean.048 after Prohibition. Old Dominion Aviator Amber Lager. Vital Statistics: OG: 1. Balance is toward malt. especially noble varieties. shortly after lager yeast was first isolated. Smooth. Gordon Biersch Vienna Lager. Medium-low to no roast and caramel malt aroma. Samuel Adams Oktoberfest (a bit unusual in its late hopping) 3. German beer tax law limits the OG of the style at 14˚P since it is a vollbier.052 IBUs: 18 – 30 FG: 1. only the finest quality malt should be used. Olde Saratoga Lager. May have a bit of alcohol warming. with both malt and hop bitterness present in the aftertaste. Caramel aroma is inappropriate.

Lagering should .or six-row barley. Mild caramel. Original Badebier. No diacetyl. chocolate. but not as intense as a bock or as roasted as a schwarzbier. although murky unfiltered versions exist. The malt can be clean and neutral or rich and Munich-like. König Ludwig Dunkel. neutral character to a rich.046 – 1. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color. History: The classic brown lager style of Munich which developed as a darker. BOCK 5A. Mouthfeel: Medium to medium-full body.044 – 1. usually darker in color. Very clear. and probably a variant of the Munich Dunkel style. History: A regional specialty from southern Thuringen and northern Franconia in Germany.010 – 1.4 – 5. often with a spicy quality. with low aromatic sweetness and/or hints of roast malt often apparent. malt-accented beer in part because of the moderately carbonate water.6% Commercial Examples: Ayinger Altbairisch Dunkel. Heineken Dark Lager. Ingredients: Two. Löwenbräu Dunkel. as are pronounced caramel flavors from crystal malt. Weeping Radish Black Radish Dark Lager. and may have a hint of caramel. although it should not be overwhelming or cloying. Commercial versions may use coloring agents.5 – 5. Moderate to moderately high carbonation. which can have a clean. Ingredients: German Munich malt and Pilsner malts for the base. Penn Dark Lager.010 – 1. Light use of caramel and darker malts. Capital Munich Dark.052 IBUs: 22 – 32 FG: 1. Vital Statistics: OG: 1. Comments: In comparison with a Munich Dunkel. although a highly-carbonated beer. May have a very light fruitiness. While sometimes called a “black Pils. light to medium tan head. Paulaner Alt Münchner Dunkel. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. A low noble hop aroma is optional. often with deep ruby to garnet highlights. but which are never burnt. Sprecher Black Bavarian 4B. Munich Dunkel Aroma: Rich.2 – 6% Commercial Examples: Dixie Blackened Voodoo. Aftertaste remains malty. Baltika #4. porter-like flavors. May have a light DMS aroma from Pils malt. Smooth. Hop bitterness is moderately low but perceptible. Shiner Bock.048 – 1. although the hop bitterness may become more apparent in the medium-dry finish. Munich-like intensity. and/or toffee are also acceptable. Hop flavor ranges from none to low levels. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Ettaler Dunkel. often with a red or garnet tint. Weltenburger Kloster Barock-Dunkel. like bread crusts (and sometimes toast. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. Burnt or moderately strong roasted malt flavors are a defect. Munich malt sweetness. San Miguel Dark. toast or nuttiness may be present. caramel. Aftertaste tends to dry out slowly and linger. No harshness or astringency. Dinkel Acker Dark. Vital Statistics: OG: 1. but a slight noble hop aroma is acceptable. Samuel Adams Black Lager. Hartmann Dunkel. Hofbräu Dunkel. Ettaler Kloster Dunkel. In Bavaria. roasted malts. which can last into the finish. Kneitinger Dunkel.4% Commercial Examples: Köstritzer Schwarzbier. Comments: Unfiltered versions from Germany can taste like liquid bread. with the balance tipped firmly towards maltiness. Burnt or bitter flavors from roasted malts are inappropriate. Some alcohol may be noticeable. Saint Pauli Girl Dark. Gordon Biersch Dunkels. No fruity esters or diacetyl should be detected.008 – 1.Flavor: Moderately crisp with some low to moderate levels of sweetness. Comments: A broad range of international lagers that are darker than pale. No diacetyl. earthy richness not found in exported filtered dunkels.016 SRM: 14 – 28 ABV: 4.056 IBUs: 8 – 20 FG: 1. Schwarzbier (Black Beer) Aroma: Low to moderate malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Appearance: Deep gold to light amber in color. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. molasses or cocoa). Augustiner Dunkel. Crystal Diplomat Dark Beer IBUs: 18 – 28 FG: 1. Usually clear. Kulmbacher Mönchshof Premium Schwarzbier. don’t expect strongly roasted. Noble German hop varieties and German lager yeast strains should be used. Moderate carbonation. Creamy.012 SRM: 14 – 22 ABV: 4. sweet. the style has become very popular throughout Bavaria (especially Franconia). May have a light astringency and a slight alcohol warming. Fruity esters should be low to none. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. corn or rice as adjuncts. tan-colored head. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors.056 4 5.) Hints of chocolate. 4C. often with a lightly toasted quality and low melanoidins. Krušovice Cerne. Harpoon Munich-type Dark Beer. yet almost never truly black. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. nuts. Medium-low to medium bitterness. and not assertively bitter and/or roasted. Flavor: Light to moderate malt flavor. Noble-type German hop varieties and clean German lager yeasts are preferred. providing a firm and dextrinous mouthfeel without being heavy or cloying. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Appearance: Deep copper to dark brown. Light to moderate noble hop flavor. persistent. Beck's Dark. Clean. despite the use of dark. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Some residual sweetness is acceptable but not required. Rich Munich flavors. Ingredients: Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Clean lager character with no fruity esters or diacetyl. Mouthfeel: Medium-light to medium body. Smooth. Einbecker Schwarzbier. with a yeasty. Hop bitterness at low to medium levels. HackerPschorr Alt Munich Dark.016 SRM: 17 – 30 ABV: 4. Moderately low to no noble hop aroma. Moderately carbonate water. Large. Vital Statistics: OG: 1. usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet. Gordon Biersch Schwarzbier. Noble hop flavor is low to none.” the beer is rarely that dark. While originating in Munich. The roast can be coffee-like but should never be burnt. featuring hop bitterness with a complementary but subtle roastiness in the background. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Clean lager character with no fruity esters or diacetyl. Flavor: Dominated by the rich and complex flavor of Munich malt. Warsteiner Dunkel. Mouthfeel: Light to somewhat medium body. Appearance: Medium to very dark brown in color.

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

Tucher Bajuvator.012 SRM: 2. Low to medium white head with fair to good retention. Vital Statistics: OG: 1.035 SRM: 18 – 30 ABV: 9 – 14% Commercial Examples: Kulmbacher Reichelbräu Eisbock. A low to moderate corny flavor from corn adjuncts is commonly found.g. although modern brewers sometimes use it. No diacetyl. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. The malt can have melanoidins. and up to 20% glucose or other sugars in the boil. prune or grape. lager character. The finish should be of malt and alcohol. is common. not yeast-derived esters developed during fermentation. but shouldn’t be overly . hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Ayinger Celebrator. flavorful American lawnmower beer. toast. and bitterness rarely rises above 20 IBUs. Eggenberg Urbock Dunkel Eisbock. Faint fruity esters are optional. full and malty dark lager. Decoction mashing is traditional. not harsh or hot. and should help the hop bitterness balance the strong malt presence. particularly those reminiscent of plum. Most commercial examples are in the 1. LIGHT HYBRID BEER 6A. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Faint esters may be present in some examples. and may be a bit drier. While most traditional examples are in the ranges cited. Spaten Optimator.072 – 1. Light to moderate hop flavor (any variety). and occasionally a slight chocolate flavor. Significant alcohol warmth without sharp hotness. History: An ale version of the American lager style. Many examples are kräusened to achieve carbonation. Comments: Classic American (i. Mouthfeel: Generally light and crisp.050–1. New Glarus Spotted Cow. but optionally some light character malt flavor (e. Bell’s Consecrator. biscuit. Cream Ale Aroma: Faint malt notes.e. syrupy or cloyingly sweet. and can reflect almost any hop variety.Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. It should not by sticky.055 IBUs: 15 – 20 FG: 1. Appearance: Deep copper to dark brown in color. well-attenuated. Capital 6 6B. Smooth mouthfeel with medium to high attenuation. No diacetyl.112 IBUs: 16 – 26 FG: 1. Clear to brilliant. lager strains were (and sometimes still are) used by some brewers. Caramel flavors typically absent. Eisbock Aroma: Dominated by a balance of rich. May have significant fruity esters. Andechser Doppelbock Dunkel. Noble hops.. Clean. or other concentrated flavors. Flavor: Initial soft malty sweetness. No diacetyl. corn-like aroma and low levels of DMS are commonly found. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). Samuel Adams Double Bock Eisphyre. Low to moderate fruitiness is optional. High carbonation. Any fruitiness is due to Munich and other specialty malts. not yeast-derived esters developed during fermentation. but are not required. Weihenstephaner Korbinian. Moretti La Rossa. These versions should be entered in the specialty/experimental category.. Flavor: Rich. sweet malt balanced by a significant alcohol presence. A sweet. Usually well attenuated. but were not historically mixed with ale strains. Comments: Eisbocks are not simply stronger doppelbocks. Vital Statistics: OG: 1. bread. Any variety of hops may be used. but acceptable. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Higher gravity examples may exhibit a slight alcohol warmth. Eggenberg Urbock 23º. Any fruitiness is due to Munich and other specialty malts. often with attractive ruby highlights. No diacetyl. higher attenuation levels can lend a “thirst quenching” finish. History: A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects). Low to moderate maltiness and sweetness. Very smooth without harsh edges from alcohol. Finish can vary from somewhat dry to faintly sweet from the corn. Clean lager yeast.078 – 1. No hop aroma. but excellent pale versions also exist. or a combination of six-row and North American two-row. bitterness. No hop flavor. Overall Impression: An extremely strong. varying with gravity and attenuation.2– 5.024 SRM: 6 – 25 ABV: 7 – 10% Commercial Examples: Paulaner Salvator. Some doppelbocks are stronger than Eisbocks. Adjuncts can include up to 20% flaked maize in the mash. Head retention may be no better than fair due to adjunct use.042 – 1. Pronounced legs are often evident. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Hop aroma low to none.6% Commercial Examples: Genesee Cream Ale. Low carbonation. Wisconsin Brewing Whitetail Cream Ale 5D. Off-white to deep ivory colored head. the name refers to the process of freezing and concentrating the beer. Ingredients: American ingredients most commonly used. malt. Blonde Ale Aroma: Light to moderate sweet malty aroma. The pale versions will not have the same richness and darker malt flavors of the dark versions.020 – 1. some caramel. Overall Impression: A clean. Little Kings Cream Ale (Hudepohl). May have significant fruity esters.120 IBUs: 25 – 35 FG: 1. Anderson Valley Summer Solstice Cerveza Crema. intense malt and a definite alcohol presence. Flavor: Low to medium-low hop bitterness. May have a low to medium hop aroma. Vital Statistics: OG: 1. Lagering should provide good clarity. Any variety of hops can be used for bittering and finishing. Low to medium head with medium to high carbonation. hoppier and more bitter. A grain bill of six-row malt. No diacetyl.016 – 1. and sugar. Brilliant. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). and can have a certain dryness from the alcohol. Low to medium esters optional. Alcohol aromas should not be harsh or solventy. wheat) can also be present. as is some DMS. Southampton Eisbock 6. but are commonly found in many examples. the style can be considered to have no upper limit for gravity. Water hardness varies from soft to moderately carbonate.5 – 5 ABV: 4. prune or grape.006 – 1. Neither malt nor hops prevail in the taste. Ingredients: Same as doppelbock. Sleeman Cream Ale. fusels. Cold conditioning isn’t traditional. The alcohol should be smooth. but neither hops nor malt dominate. toasty qualities. pre-prohibition) Cream Ales were slightly stronger. although usually on the pale side. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Appearance: Light yellow to deep gold in color.053 OG range. Weltenburger Kloster AsamBock. EKU 28. sparkling clarity. Appearance: Pale straw to moderate gold color. alcohol and bitterness (thus providing a home for very strong lagers). particularly those reminiscent of plum. Niagara Eisbock. Soft water preferred. Capital Autumnal Fire. Mouthfeel: Full to very full bodied. Originally known as sparkling or present use ales. although body can reach medium.

Shiner Kölsch 6D. approachable. Saint Arnold Fancy Lawnmower. and can range from low to moderately high.038 – 1. most are medium-low to medium. but also can be made as a lager. Spalt or Hersbrucker).aggressive. Some yeasts may give a slight winy or sulfury character (this characteristic is also optional. spiced or fruit beer categories instead. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. The Konvention simply defines the beer as a “light.054 IBUs: 15 – 28 FG: 1. American or noble hops.050 IBUs: 20 – 30 FG: 1. The noble hop flavor is variable. Any hop variety can be used. although good results can be obtained using a single rest at 149˚F.. A pleasant. highly attenuated. Medium to medium-high carbonation. No clove phenols. Widmer Blonde Ale. Has a delicate white head that may not persist. History: Kölsch is an appellation protected by the Kölsch Konvention. Slight crisp sharpness is optional. Overall Impression: A clean. Medium-light body. aggressively hopped beer with a strong wheat or rye flavor.5 – 5 ABV: 4. Goose Island Summertime. Allow for a range of variation within the style when judging. Flavor: Soft. To the untrained taster easily mistaken for a light lager. Sion.044 – 1. Clean American.” Comments: Served in a tall. Rye versions are richer and spicier than wheat. Hop aroma may be low to moderate. Medium-high to high carbonation. Some versions may have a slight wheat taste. malt-oriented American craft beer. which sometimes lasts into the finish. Big. Large proportion of wheat malt (often 50% or more. Gaffel. Attenuative. older examples can show some oxidation defects.011 SRM: 3. richer malt flavors in addition to the color) should be entered in the Specialty Beer category. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. substituting rye for some or all of the wheat. Smooth without harsh bitterness or astringency. although many Cologne brewers ferment at 70˚F and lager for no more than two weeks. Ingredients: German noble hops (Hallertau. Mouthfeel: Medium-light to medium body. New Holland Lucid. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Overall Impression: Easy-drinking. or perhaps a blonde ale. Comments: In addition to the more common American Blonde Ale. Dom. Esters can be moderate to none.007 – 1. Some Köln breweries (e. Tettnang. No diacetyl. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. subtle fruit aroma from fermentation (apple. but this isn’t a legal requirement as in Germany). The clove and banana aromas common to German hefeweizens are inappropriate. Low to medium bitterness.2% Commercial Examples: Available in Cologne only: PJ Früh. Ingredients: Clean American ale yeast. Hellers.5% Commercial Examples: Pelican Kiwanda Cream Ale. Mouthfeel: Medium-light to medium body. Capitol City Capitol Kölsch. THE BREWER SHOULD SPECIFY IF RYE IS USED.013 SRM: 3 – 6 ABV: 3. Traditionally uses a step mash program. although a few versions may be medium. Fermented at cool ale temperatures (59-65˚F) and lagered for at least a month. Vital Statistics: OG: 1. although this is quite rare. long-lasting white head. Low to moderate hop flavor (citrusy American or spicy/floral noble). Hollywood Blonde. narrow 200ml glass called a “Stange. IF NO DOMINANT GRAIN IS SPECIFIED. lightly fruity English. Vital Statistics: OG: 1.4 – 5. Harpoon Summer Beer. WHEAT WILL BE ASSUMED. but this is quite rare in authentic versions.8 – 5. but not always present. Authentic versions are filtered to a brilliant clarity. Due to its delicate flavor profile.g. Paeffgen. May also be made with lager yeast. but should not take on a German Weizen character (banana). Finishes medium-dry to somewhat sweet. a somewhat subtle Pilsner. May have a slightly crisp or sharp finish. which can linger into the finish. Water can vary from extremely soft to moderately hard. or Kölsch yeast. History: Currently produced by many (American) microbreweries and brewpubs. Esters can be moderate to none. hop-accentuated. and less assertive American and English pale ales. but the balance is normally towards the malt. Mouthfeel: Smooth and crisp. Dom. clear top-fermenting Vollbier. German Pils or pale malt. Peters. Russian River Aud Blonde. crisp. Kölsch tends to have a relatively short shelf-life. clean ale yeast. import versions available in parts of North America: Reissdorf. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). and is restricted to the 20 or so breweries in and around Cologne (Köln). rounded palate comprising of a delicate flavor balance between soft yet attenuated malt. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Ingredients: Generally all malt. and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). Rogue Oregon Golden Ale. Up to 20% wheat may be used. but can include up to 25% wheat malt and some sugar adjuncts. May have a light alcohol warmth in stronger examples. May have a moderate malty sweetness or finish quite dry. or cold-conditioned. delicately balanced beer usually with very subtle fruit flavors and aromas. Fuller’s Summer Ale. this category can also include modern English Summer Ales. American Rye Beers can follow the same general guidelines. cherry or pear) is acceptable. although should reflect American yeast strains. Comments: Different variations exist.008 – 1. from an easy-drinking fairly sweet beer to a dry. Dark versions approximating dunkelweizens (with darker. Redhook Blonde Each Köln brewery produces a beer of different character. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Appearance: Very pale gold to light gold. like pale ales) but in most areas this beer is designed as the entry-level craft beer. American Kölsch-style beers. Generally well-attenuated. spices and/or fruit added. and each interprets the Konvention slightly differently. and can have either a citrusy American or a spicy or floral noble hop character. Regional variations exist (many West Coast brewpub examples are more assertive. Appearance: Usually pale yellow to gold. Medium to high carbonation. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Other base styles 6C. although a light spiciness from wheat or rye is acceptable. Kölsch Aroma: Very low to no Pils malt aroma. Low to moderate hop bitterness. NonGerman versions: Eisenbahn Dourada. an almost imperceptible fruity sweetness from fermentation. Some versions may have honey. Alaska Summer Ale. Hellers) are now producing young. Some malty sweetness is acceptable. No diacetyl. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. unfiltered versions known as Wiess (which should not be entered in this category).” 7 . No diacetyl. Malzmühle. but not a fault). American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Flavor: Light to moderately strong grainy wheat or rye flavor. Otherwise very clean with no diacetyl or fusels.

Grolsch Amber. Water should have relatively low sulfate and low to moderate carbonate levels. Northern German Altbier Aroma: Subtle malty. Generally clear.048 – 1. Harpoon UFO Hefeweizen. No diacetyl. No diacetyl. Light fruity esters are acceptable. Lager yeast. darker. Low to moderately high hop flavor. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. Noble hop flavor can be moderate to low. usually showing Northern Brewer qualities (woody. but one that was selected to thrive at the cool end of normal ale fermentation temperatures. Otter Creek Copper Ale. making top-fermented ales) that was common before lager brewing became popular. Some fruity esters may survive the lagering period. Alaskan Amber. Moderate off-white head with good retention. Ingredients: Pale ale malt. Superficially similar to an American pale or amber ale. the hopping is always assertive. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Sierra Nevada Unfiltered Wheat Beer.046 – 1. No roasted malt flavors or harshness. malt flavors are toasty and caramelly. Bitterness rises up to 60 IBUs and is usually dry 7B. Flavor: Moderately malty with a pronounced hop bitterness. floral or perfumy character associated with noble hops. Fermented at cool ale temperature (60-65˚F). and showcasing 8 . No diacetyl. Note that some German yeast strains produce inappropriate sulfury character. Appearance: Medium amber to light copper color.5% Commercial Examples: Bell’s Oberon. lager character sometimes with slight sulfury notes and very low to no esters. A light minerally character is also sometimes present in the finish. though it approximates many characteristics of lager beers. smoother palate than is typical for most ales. Predates the isolation of bottom-fermenting yeast strains. Flying Dog Old Scratch Amber Lager 7C. Overall Impression: A lightly fruity beer with firm. Overall Impression: A very clean and relatively bitter beer. lager character with very restrained ester profile. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. minty). Smooth. The hop aroma may vary from moderate to very low. Fermented with a lager yeast. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Comments: Most Altbiers produced outside of Düsseldorf are of the Northern German style. Hannen Alt. and usually sweeter and less bitter than Düsseldorf Altbier. Vital Statistics: OG: 1. and a warm-fermented lager yeast is used. Clean. Southampton Steem Beer. Low to no noble hop aroma.5 – 5. Despite being very full of flavor. balanced by some malt character. but is not required. stout) with a noticeable rye character should be entered in the Specialty Beer category (23). Redhook Sunrye. Clean. Anchor Summer Beer.014 SRM: 10 – 14 ABV: 4. Medium to medium-high carbonation. and lagered at cold temperatures to produce a cleaner. small amounts of toasted malt and/or crystal malts. A long-lasting. richer and more complex than typical alts. Vital Statistics: OG: 1. Smooth mouthfeel. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. well-attenuated amber-colored German ale. Schwelmer Alt. Astringency low to none. Most are simply moderately bitter brown lagers. but considerable rich and complex malt flavors remain. Medium to medium-high carbonation. making ales). Mouthfeel: Medium-bodied. grainy malt flavor. Appearance: Light amber to orange-bronze to deep copper color. sometimes grainy aroma. rustic. Schmaltz’ Alt the signature Northern Brewer varietal hop character.2% Commercial Examples: DAB Traditional.e. with a lingering hop bitterness and a firm. History: The traditional style of beer from Düsseldorf. very clear from extended cold conditioning. sometimes more caramelly. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Light fruitiness acceptable.008 – 1. 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. Very low to medium noble hop flavor. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf. Widmer Hefeweizen. No diacetyl. No diacetyl. which makes the term “Altbier” somewhat inaccurate and inappropriate.. the bitterness can seem as low as moderate if the finish is not very dry. Overall Impression: A well balanced.015 SRM: 13 – 19 ABV: 4. American hops (usually Northern Brewer. rustic or minty qualities) in moderate to high strength. Noble hops. Common variants include Sticke (“secret”) alt. Usually made with an attenuative lager yeast. Three Floyds Gumballhead.011 – 1. Low to moderate caramel and/or toasty malt aromatics support the hops. Brilliant clarity (may be filtered). Finish fairly dry and crisp.5% Commercial Examples: Anchor Steam. clean. AMBER HYBRID BEER 7A.013 SRM: 3 – 6 ABV: 4 – 5.054 IBUs: 30 – 45 FG: 1. yet stopping short of brown. bitter yet malty. Low to moderate off-white to white head with good retention. Dry finish often with lingering bitterness. History: American West Coast original. The malt presence is moderated by moderately-high to high attenuation.. Mouthfeel: Medium-light to medium body.(e. medium-dry to dry. Pyramid Hefe-Weizen.g. Generally darker.e. No diacetyl. interesting toasty and caramel flavors. May include small amounts of Munich or Vienna malt. Long Trail Ale. grainy maltiness. Thick.054 IBUs: 25 – 40 FG: 1. Moderate to moderately high carbonation. noble hops and restrained fruity esters. 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. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt). Vital Statistics: OG: 1.010 – 1. but otherwise clean. bittersweet or nutty finish reflects both the hop bitterness and malt complexity.040 – 1. Some yeast strains may impart a slight sulfury character. long-lasting off-white head. biscuity and/or lightly caramelly flavor. The malt character is usually toasty (not roasted) and caramelly.. rather than citrusy varieties). creamy. “Alt” refers to the “old” style of brewing (i. Ironically “alt” refers to the old style of brewing (i. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. which is slightly stronger. Real Ale Full Moon Pale Rye 7. Comments: A bitter beer balanced by a pronounced malt richness. Appearance: Light copper to light brown color. and can have a peppery. smooth. Comments: This style is narrowly defined around the prototypical Anchor Steam example. The malt character reflects German base malt varieties.5 – 5.055 IBUs: 15 – 30 FG: 1. IPA. Mouthfeel: Medium-bodied. The apparent bitterness level is sometimes masked by the high malt character.

running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate. Low to medium maltiness with a dry finish. Brains SA. esters and hop flavor. not the export formulations of commercial products. often (but not always) with a caramel quality. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.e. sour.e. although very low levels are allowed. Ingredients: Pale ale. session-strength ale. and/or floral UK varieties typically. Generally no diacetyl. “real ale”). although very low levels are allowed. other examples: Diebels Alt. Adnams Bitter. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Good to brilliant clarity.012 SRM: 5 – 16 ABV: 3.hopped and lagered for a longer time.048 IBUs: 25 – 40 FG: 1. Brakspear Bitter. This style guideline reflects the “real ale” version of the style. resiny. Generally no diacetyl. Hop aroma can range from moderate to none (UK varieties typically. Caramel flavors are common but not required. and/or crystal malts. although US varieties may be used).. Moderately carbonate water. Boddington's Pub Draught 8B.6% Commercial Examples: Fuller's London Pride. Clean. Mild to moderate fruitiness is common. Timothy Taylor Landlord. Mouthfeel: Medium-light to medium body. lighter in color (golden). highly attenuative ale yeast. often (but not always) with a caramel quality. Mouthfeel: Light to medium-light body. Flavor: Medium to high bitterness. although American and European varieties are becoming more common (particularly in the 9 . Low to moderate white to off-white head. May use sugar adjuncts. 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. Often medium sulfate water is used.2 – 3. but this should not override the overall bitter impression. although US varieties may be used). but usually consist of German base malts (usually Pils.015 SRM: 11 – 17 ABV: 4. corn or wheat. Characterful English yeast. Carbonation low. Adnams SSB. although very low levels are allowed. RCH Pitchfork Rebellious Bitter.040 IBUs: 25 – 35 FG: 1. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Moderate to low hop flavor (earthy. not the export formulations of commercial products. Appearance: Medium gold to medium copper. although American and European varieties are becoming more common (particularly in the paler examples). Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Vital Statistics: OG: 1. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.8 – 4. session beer. Frankenheim Alt paler examples).. amber. Schumacher. Low to medium maltiness with a dry finish. Tetley’s Original Bitter. Generally no diacetyl. and/or floral UK varieties typically. Comments: The lightest of the bitters.011 SRM: 4 – 14 ABV: 3. Schlösser Alt. Comments: More evident malt flavor than in an ordinary bitter. although the bitterness should not completely overpower the malt flavor. and/or black malts used to adjust color. Generally no diacetyl. Most have moderately low to moderately high fruity esters. although bottled and canned commercial examples can have moderate carbonation. Shepherd Neame Masterbrew Bitter. Balance is often decidedly bitter. Overall Impression: A flavorful. Drinkability is a critical component of the style. Black Sheep Best Bitter. although US varieties may be used). amber. The IBU levels are often not adjusted.. Overall Impression: Low gravity. resiny. Some examples can be more malt balanced. Flavor: Medium to high bitterness. Brains Bitter. Mild to moderate fruitiness. Im Füchschen. and can contain a significant portion of wheat.e. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Bitter was created as a draught alternative (i. Bitter was created as a draught alternative (i.032 – 1. Appearance: Light yellow to light copper. Greene King IPA. Goose Island Honkers Ale. Young's Bitter. so the versions available in the US often do not directly correspond to their style subcategories in Britain.008 – 1.8% Commercial Examples: Fuller's Chiswick Bitter. but this should not override the overall bitter impression. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. yet refreshing. Often medium sulfate water is used. this is a stronger. This style guideline reflects the “real ale” version of the style. Both Sticke alt and Münster alt should be entered in the specialty category. A step mash or decoction mash program is traditional. so the versions available in the US often do not directly correspond to their style subcategories in Britain. May use sugar adjuncts.046 – 1. may use a touch of black malt for color adjustment. and/or crystal malts.” Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Ingredients: Pale ale. English hops most typical. Characterful English yeast. “real ale”). ENGLISH PALE ALE 8A. Most have moderately low to moderately high fruity esters. chocolate.054 IBUs: 35 – 50 FG: 1. Caramel flavors are common but not required. although very low levels are allowed. Good to brilliant clarity. may use a touch of black malt for color adjustment. Vital Statistics: OG: 1. corn or wheat. Carbonation low.010 – 1. Coniston Bluebird Bitter. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Hop aroma can range from moderate to none (UK varieties typically. Münster alt is typically lower in gravity and alcohol. Spalt hops are traditional.5 – 5. but other noble hops can also be used. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. esters and hop flavor.2% Commercial Examples: Altstadt brewpubs: Zum Uerige. May have very little head due to low carbonation. although the bitterness should not completely overpower the malt flavor. although US varieties may be used).e. sometimes Munich) with small amounts of crystal. Greene King Ruddles County Bitter. May have very little head due to low carbonation. Drinkability is a critical component of the style. Zum Schlüssel. Moderate to low hop flavor (earthy.007 – 1. Also known as just “bitter. Oakham Jeffrey Hudson Bitter (JHB). Balance is often decidedly bitter. Young’s Special.040 – 1. although bottled and canned examples can have moderate carbonation. The IBU levels are often not adjusted. Vital Statistics: OG: 1.. Low to moderate white to off-white head. English hops most typical. Some examples can be more malt balanced. Rogue Younger’s Special 8. Occasionally will include some wheat. low alcohol levels and low carbonation make this an easy-drinking beer. Ingredients: Grists vary.

Geary’s Pale Ale. Samuel Smith’s Old Brewery Pale Ale.6 – 6. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. sometimes accentuated by low to moderate kettle caramelization. smoky or very lightly roasted. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).040 – 1. low diacetyl. Great Lakes Moondog Ale.(Caledonian Amber Ale in the US). resiny. bitter.013 SRM: 9 – 17 ABV: 2. Medium-dry to dry finish (particularly if sulfate water is used). Shepherd Neame Spitfire. Mordue Workie Ticket.Light (all are cask-only products not exported to the US) 9B. Since beer is sold by strength in the UK. Scottish Heavy 70/Vital Statistics: OG: 1. Generally no diacetyl. although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization. Orkney Raven Ale.5 – 3. Arran Dark Aroma: Low to medium malty sweetness. Ingredients: Pale ale. Medium-low to medium-high fruity esters. Stronger versions may overlap somewhat with old ales. light fruitiness. Some examples have a low hop aroma. nutty. “Burton” versions use 10 medium to high sulfate water. Stronger versions may have a slight alcohol warmth but this character should not be too high.054 IBUs: 15 – 30 FG: 1. The IBU levels are often not adjusted. A rather broad style that allows for considerable interpretation by the brewer. Whitbread Pale Ale. May have low levels of secondary malt flavors (e. Drinkability is a critical component of the style. Anderson Valley Boont ESB. English pale ales are generally considered a premium. but the balance will always be towards the malt (although not always by much). Morland Old Speckled Hen. and/or floral UK hops are most traditional). Appearance: Golden to deep copper. Young’s Ram Rod. 9A. 9C) share the same description. In England today. Hop bitterness is low to moderate. but should not totally dominate malt flavors.010 – 1. A low head is acceptable when carbonation is also low. Belhaven 70/-.030 – 1. Fruity esters may be moderate to none. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Greene King Abbot Ale. biscuity) adding complexity. cool fermentations. although strong bitters will tend to be paler and more bitter. may use a touch of black malt for color adjustment. The balance may be fairly even between malt and hops to somewhat bitter. May use sugar adjuncts. Broughton Merlin’s Ale. and is sometimes accompanied by a low diacetyl component. Inveralmond Lia Fail. Low to moderate carbonation. although earthy. Mouthfeel: Medium-light to medium-full body. 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).Bitter 8C. Broughton Greenmantle Ale 9C. and up to a moderate minerally/sulfury flavor. Caledonian 80/Export Ale. Vintage Henley.2% Commercial Examples: Belhaven 60/-. McEwan’s 60/-. Scottish Light 60/Vital Statistics: OG: 1. although reformulated for bottling (including containing higher carbonation). secondary notes of sulfur and/or alcohol in some examples (optional). bitter beer that roughly approximates a strong bitter. Optionally may have low amounts of alcohol. reddish. Entrants should select the appropriate category based on original gravity and alcohol level. but isn’t overly strong. and/or crystal malts. Belhaven St. Low to moderate. in America.010 – 1. Hop flavor is low to none. Southampton 80 Shilling. Cooperstown Old Slugger. Bass Ale. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength. SCOTTISH AND IRISH ALE All the Scottish Ale sub-categories (9A.2 – 3.035 IBUs: 10 – 20 FG: 1. Scottish Export 80/Vital Statistics: OG: 1. Usually very clear due to long. most strong bitters are fruitier and hoppier. English hops most typical. Shipyard Old Thumper. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.016 SRM: 6 – 18 ABV: 4. the name has been co-opted to describe a malty.9% Commercial Examples: Caledonian 70/.9 – 5. Flavor: Malt is the primary flavor. Broughton Exciseman’s 80/-.048 – 1. Belhaven 80/. and may be . Characterful English yeast. Low to moderate white to off-white head. Overall Impression: An average-strength to moderately-strong English ale.0% Commercial Examples: Orkney Dark Island. although very low levels are allowed.035 – 1. although American and European varieties are becoming more common (particularly in the paler examples). Vital Statistics: OG: 1.(Belhaven Scottish Ale in the US). Maclay 70/-.060 IBUs: 30 – 50 FG: 1. A low to moderate peaty character is optional. export-strength pale. Comments: More evident malt and hop flavors than in a special or best bitter. Hopback Summer Lightning. Hop bitterness and flavor should be noticeable. Alaskan ESB.2% Commercial Examples: Fullers ESB. and/or a low to moderate peaty aroma (all are optional). Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. so the versions available in the US often do not directly correspond to their style subcategories in Britain. Adnams Broadside. Hopping can be English or a combination of English and American. amber. Generally no diacetyl. Maclay 60/. Ushers 1824 Particular Ale. standard-strength (for the US) English-type ale. Normally has a moderately low to somewhat strong caramelly malt sweetness. corn or wheat.040 IBUs: 10 – 25 FG: 1. Flavor: Medium-high to medium bitterness with supporting malt flavors evident. although very low levels are allowed. Marston’s Pedigree. 9B. Good to brilliant clarity. creamy off-white to light tan-colored head. Gale’s Hordean Special Bitter (HSB). The peaty aroma is sometimes perceived as earthy. Andrews Ale. complex malt profile not found in other examples. Redhook ESB 9.016 SRM: 9 – 17 ABV: 3.010 – 1. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). McEwan's Export (IPA). Avery 14’er ESB. Shepherd Neame Bishop's Finger. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Tennents Special. and can use any variety of hops although UK hops are most traditional. Appearance: Deep amber to dark copper. “ESB” is a brand unique to Fullers.010 – 1. Moderately-low to high fruity esters. although bottled commercial versions will be higher. Bateman's XXXB. Black Sheep Ale.015 SRM: 9 – 17 ABV: 3. May have light. Hop flavor moderate to moderately high (any variety. Fuller’s ESB is a unique beer with a very large.g. Medium to medium-high malt aroma..

Small amounts of roasted barley add color and flavor. often with deep ruby highlights. Beamish Red Ale.018 – 1. so malt impression should dominate.” Fermented at cooler temperatures than most ales. perhaps a few esters. as may some nutty character. Smooth. Caffrey’s Irish Ale. A small proportion of smoked malt may add depth.014 SRM: 9 – 18 ABV: 4. and adjuncts such as sugar. Overall Impression: Cleanly malty with a drying finish. May use some crystal malt for color adjustment. Clean and smooth (lager versions can be very smooth). although caramelization may sometimes be mistaken for it. History: Traditional Scottish session beers reflecting the indigenous ingredients (water. Broughton Old Jock. MacAndrew's Scotch Ale.070 – 1. Long. Flavor: Moderate caramel malt flavor and sweetness. Hops. chewy viscosity. O’Hara’s Irish Red Ale.056 SRM: 14 – 25 ABV: 6. No esters. Clean. and with lower hopping rates. were kept to a minimum. History/Comments: Also known as a “wee heavy. Most beers finish fairly dry considering their relatively sweet palate. Great Lakes Conway’s Irish Ale (a bit strong at 6. although this character should not be excessive. Legs may be evident in stronger versions. generally caramel-like but occasionally toasty or toffee-like in nature. Comments: Sometimes brewed as a lager (if so. Some commercial brewers add small amounts of crystal. sweetness usually comes not from crystal malts rather from low hopping. May have a light buttery character (although this is not required). earthy and/or smoky secondary aromas may also be present. Well suited to the region of origin. Ingredients: Well-modified pale malt. Hop flavors and bitterness are low to medium-low. or wheat malts. Inveralmond Black Friar. with some versions (but not all) having a thick. Vital Statistics: OG: 1. Moderate carbonation.0% Commercial Examples: Three Floyds Brian Boru Old Irish Ale. Dragonmead Under the Kilt 9D. occasionally with a buttered toast or toffee-like quality. Sometimes a bit creamy. and lend a dry. Moderately large white to off-white head with good retention.044 – 1. The palate is usually full and sweet. Orkney Skull Splitter. Harpoon 11 10. but often quite dry due to use of roasted barley. A smooth. generally will not exhibit a diacetyl character). earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Generally has a grainy. Vital Statistics: OG: 1. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. although light use of roasted grains may increase the perception of bitterness to the medium range. May have a slight alcohol warmth in stronger versions. the roasted character and bitterness may seem more elevated. Caramelization often is mistaken for diacetyl. with caramel often apparent. Appearance: Pale golden to deep amber. Goose Island Kilgubbin Red Ale. Hibernian Ale 9E. Kilkenny Irish Beer. resulting in clean. dry finish due to small amounts of unmalted roasted barley. Murphy’s Irish Red (lager). AMERICAN ALE 10A. toasty. biscuity). Clear.5 – 10% Commercial Examples: Traquair House Ale. Strength and maltiness can vary. Dry hopping (if used) may add grassy notes. all of which may last into the finish. amber. intense malt flavors. or sugar). Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). although excessive adjunct use will harm the character of the beer. Generally no flavor hops. Medium-low hop bitterness. Use of peat-smoked malt to replicate the peaty character should be restrained. No diacetyl. although some examples may have a light English hop flavor. Although unusual.060 IBUs: 17 – 28 FG: 1. overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. AleSmith Wee Heavy.0 – 6. Strong Scotch Ale Aroma: Deeply malty. but the finish may be sweet to medium-dry (from light use of roasted barley). Usually has a large tan head. Low off-white to tan colored head. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Ingredients: May contain some adjuncts (corn.perceived as earthy or smoky. . Moderate carbonation. Gordon Highland Scotch Ale. yeast.130 IBUs: 17 – 35 FG: 1. and may optionally show small amounts of specialty malt character (bready. Low to moderate carbonation. Founders Dirty Bastard. Medium-dry to dry finish. Hop aroma is low to none (usually not present). Ingredients: Scottish or English pale base malt.or water-derived and not from the use of peat-smoked malts. Finishes with a light taste of roasted grain. Low to moderate esters and alcohol are often present in stronger versions. any smoked character is yeast. cool fermentations are traditionally used in Scottish brewing. Appearance: Light copper to dark brown color. which can be suggestive of a dessert. Irish Red Ale Aroma: Low to moderate malt aroma. Complex secondary malt flavors prevent a one-dimensional impression. slightly roasty finish. Esters may suggest plums. with up to 3% roasted barley. English hops. which should be low to none. adding complexity. UK/Irish malts. Low to moderate esters and alcohol are usually present. Overall Impression: An easy-drinking pint. Diacetyl is low to none. A citrusy hop character is very common. which may not persist in stronger versions. relatively un-attenuative ale yeast. malt). Smithwick’s Irish Ale. high mash temperatures. hops. Fairly soft water is typical. Boulevard Irish Ale. McEwan's Scotch Ale. Mouthfeel: Medium-full to full-bodied. malty and usually sweet. raisins or dried fruit. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. Malt-focused with an initial sweetness and a roasted dryness in the finish. Hop presence is minimal. Mouthfeel: Medium-light to medium body. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Mouthfeel: Medium-low to medium body. Fruity esters vary from moderate to none. Hops are very low to none. Moderately attenuated (more so than Scottish ales). Peaty. which are not native to Scotland and formerly expensive to import. but not required. Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). with abundant malt and cool fermentation and aging temperature.010 – 1. and kettle caramelization. which lends a characteristic dryness to the finish. Quite clean. with less hops than their English counterparts (due to the need to import them). rice. Hints of roasted malt or smoky flavor may be present. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. although dry-hopped versions may be slightly hazy.5%). The optional peaty. although English varieties are most authentic. and on occasion a faint bit of peaty earthiness (smoke). Belhaven Wee Heavy. Low to moderate maltiness supports the hop presentation. Generally quite clear. Clear. Overall Impression: Rich. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. When served too cold. and as such have a different balance than strong Scotch ales.

Moderate to high hop bitterness with a medium to dry finish. and a balance more towards malt than hops (although hop rates can be significant). Dry hopping (if used) may add grassy notes. Avery Redpoint Ale. American Brown Ale Aroma: Malty. nutty and/or toasty quality. May also contain specialty grains which add additional character and uniqueness. McNeill’s Firehouse Amber Ale. Stone Pale Ale.015 SRM: 5 – 14 ABV: 4. cleaner in fermentation by-products. and may optionally show small amounts of specialty malt character (bready. yeast. Hop flavor can be light to moderate. Grains that add malt flavor and richness. American amber ales differ from American pale ales not only by being usually darker in color. Flavor: Medium to high malty flavor (often with caramel. Often lighter in color. Three Floyds X-Tra Pale Ale. maltier. Esters vary from moderate to none. American hops. Flavor: Moderate to high hop flavor from American hop varieties. Overall smooth finish without astringency often associated with high hopping rates. more body. Clear. Fruity esters can be moderate to none. Malt flavors are moderate to strong. and usually being balanced more evenly between malt and bitterness. Bear Republic XP Pale Ale. The dark malt character is more robust than other brown ales. a citrusy American hop character. A citrusy hop character is common. Ingredients: Pale ale malt. plus crystal and darker malts should complete the malt bill. No diacetyl. either American or Continental. and/or a fresh dryhopped aroma (all are optional). and usually shows a moderate caramel character. caramel. Fruity esters are moderate to very low. The balance is typically towards the late hops and bitterness. Moderate carbonate water would appropriately balance the dark malt acidity. Moderately large off-white head with good retention. Comments: There is some overlap in color between American pale ale and American amber ale. with medium to medium-high bitterness. toasty. Fruity esters can be moderate to none. often but not always ones with a citrusy character. Comments: Can overlap in color with American pale ales. Hop aroma is typically low to moderate. although this character should not be excessive. typically American two-row. Malt and hop bitterness are usually balanced and mutually supportive. but not required. reflecting indigenous ingredients (hops. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). American hops are typical.010 – 1. typically American two-row. Carbonation moderate to high. Carbonation moderate to high.010 – 1. Appearance: Amber to coppery brown in color. often with citrusy flavors.2% Commercial Examples: North Coast Red Seal Ale. and often more finishing hops. Caramel flavors are usually restrained or absent. Lagunitas Censored Ale. Mendocino Red Tail Ale. Great Lakes Burning River Pale Ale. Generally quite clear.045 – 1. Anderson Valley Boont Amber Ale.2% Commercial Examples: Bell’s Best Brown.060 IBUs: 25 – 40 FG: 1. However. Vital Statistics: OG: 1. Moderately low to no diacetyl.045 – 1. Stronger versions may have some alcohol warmth in the finish.015 SRM: 10 – 17 ABV: 4. toasty and/or chocolate flavors). History/Comments: A strongly flavored. are common but others may also be used. light sweetness. The malt and hops are generally balanced. yet with sufficient supporting malt. Pyramid Broken Rake. biscuity). Mouthfeel: Medium-light to medium body. but carbonate content should be relatively low. Low to moderate off-white to light tan head. Overall Impression: Like an American pale ale with more body. The American pale ale will generally be cleaner. 12 . and some modern craft brewed examples. Vital Statistics: OG: 1. but the malt presence can be substantial. Bell's Amber 10C.016 SRM: 18 – 35 ABV: 4. hoppy brown beer. Ingredients: Well-modified pale malt. Stronger versions may have a slight alcohol warmth. these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.Flavor: Usually a moderate to high hop flavor. More bitter versions may have a dry. American hops. Moderately low to no diacetyl. Ingredients: Pale ale malt. North Coast 10B. and may optionally have a citrusy character. Firestone Pale Ale. History: An American adaptation of English pale ale. Water can vary in sulfate content. American ale yeast. No diacetyl. have a less caramelly malt profile. Specialty grains may add character and complexity. Most commercial American Browns are not as aggressive as the original homebrewed versions. Hop flavor and bitterness often lingers into the finish. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. which often has a chocolate. Deschutes Cinder Cone Red.5 – 6. Appearance: Light to very dark brown color. Left Hand Brewing Jackman’s Pale Ale History: Known simply as Red Ales in some regions. less body. Low to moderately high clean malt character supports the hop presentation. originated by American home brewers. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. although with more of a caramel and chocolate character. Overall Impression: Refreshing and hoppy.5 – 6.060 IBUs: 20 – 40 FG: 1. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). St. Full Sail Pale Ale. Medium to dark crystal malts. and having less caramel flavors than English counterparts. Anderson Valley Poleeko Gold Pale Ale. Vital Statistics: OG: 1. and water). Related to American Pale and American Amber Ales.060 IBUs: 30 – 45 FG: 1. No diacetyl. often including the citrus-accented hop presence that is characteristic of American hop varieties. but UK or noble hops can also be used. sweet and rich. less malty Brown Porter. Moderate to moderately high carbonation. although dry-hopped versions may be slightly hazy. which often but not always has a citrusy quality. which tends to balance the hop bitterness and finish. yet stops short of being overly porter-like. Water can vary in sulfate and carbonate content. Mouthfeel: Medium to medium-full body.2% Commercial Examples: Sierra Nevada Pale Ale. and toasty or bready notes are often used (along with late hops) to differentiate brands. resiny impression. Overall smooth finish without astringency often associated with high hopping rates.3 – 6. The medium to medium-dry finish provides an aftertaste having both malt and hops. more caramel richness.010 – 1. Overall Impression: Can be considered a bigger. IPA-strength brown ales should be entered in the Specialty Beer category (23). often showing a citrusy American hop character (although other hop varieties may be used). Rogue Red Ale. Mouthfeel: Medium to medium-full body. Some interpretations of the style may feature a stronger hop aroma. Tröegs HopBack Amber Ale. Very low to moderate fruity esters. hoppier interpretation of Northern English brown ale or a hoppier.045 – 1. but generally make up a relatively small portion of the grist. Deschutes Mirror Pond. Smuttynose Old Brown Dog Ale. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. Big Sky Moose Drool Brown Ale. but also by having more caramel flavor. malt.

Vital Statistics: OG: 1. raisin). Samuel Smith’s Nut Brown Ale. Woodeforde’s Norfolk Nog 11C. Medium to medium-low bitterness. but not available in the US). Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. May also have small amounts darker malts (e. Southern English Brown Aroma: Malty-sweet. low diacetyl (especially butterscotch) is optional but acceptable. with hop flavor low to none (UK varieties). Vital Statistics: OG: 1. chocolate. Theakston Traditional Mild. Moderate carbonate water. Moderately sweet finish with a smooth. often with a rich. seasonal and/or special occasions. but this style is sweeter than virtually all modern examples of mild. Low hop bitterness. English hop varieties are most authentic. malty aftertaste. yet flavorful. Motor City Brewing Ghettoblaster Hop flavor is low to non-existent. 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. Mann’s has over 90% market share in Britain.g. Ingredients: English mild ale or pale ale malt base with caramel malts. Low to no diacetyl. Refreshing. Overall Impression: A luscious. A light fruity ester aroma may be evident in these beers. Moderate to high carbonate water would appropriately balance the dark malt acidity. nutty and/or caramel notes. molasses. ENGLISH BROWN ALE 11A. nutty. biscuity. No diacetyl. Greene King XX Mild. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Little to no hop aroma. Fruity esters moderate to none.033 – 1. Highgate Mild. and lower gravity than their Northern cousins. Goose Island Nut Brown Ale. crystal and darker malts should comprise the grist. Overall Impression: Drier and more hop-oriented that southern English brown ale. Low to moderate bitterness.g. with a nutty. Appearance: Copper to dark brown or mahogany color. Versions with darker malts may have a dry.. although is traditionally unfiltered. The malt expression can take on a wide range of character. caramel or toffee-like character. Northern English Brown Ale Aroma: Light. History: English brown ales are generally split into sub-styles along geographic lines. Nearly opaque. Southern English (or “London-style”) brown ales are darker. 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. Clear. Very low to no hop aroma. Hints of biscuit and coffee are common. plum. Generally clear. Little or no perceivable roasty or bitter black malt flavor. and can be almost black. Comments: Increasingly rare. though with low flavor and bitterness almost any type could be used. Appearance: Light to dark brown. Gale’s Festival Mild.or toffee-like malty sweetness on the palate and lasting into the finish. grainy. Flavor: Generally a malty beer. with a caramel. enough to provide some balance but not enough to overpower the malt. chocolate. particularly for its gravity. Diacetyl and hop flavor low to none. Low to moderate off-white to tan head. Originally. A few paler examples (medium amber to light brown) exist. Overall Impression: A light-flavored. Characterful English ale yeast. coffee. May use sugar adjuncts. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.8%. dark fruit complexity of malt flavor. Brain’s Dark.8 – 4. and not so strong). or toffee-like character.014 SRM: 19 – 35 ABV: 2. Mouthfeel: Medium-light to medium body. Mouthfeel: Light to medium body. Low to moderate offwhite to tan head. Coach House Gunpowder Strong Mild. malty. toast.042 IBUs: 12 – 20 FG: 1. Avery Ellie’s Brown Ale. toffee. Retention may be poor due to low carbonation.. Left Hand Deep Cover Brown Ale 11. A light but appealing fresh hop aroma (UK varieties) may also be noticed. Moderately fruity.5% Commercial Examples: Moorhouse Black Cat. Wychwood Hobgoblin. A wide range of interpretations are possible. although should be relatively clear if visible. Mouthfeel: Medium body. May have a moderate dark fruit complexity. Lost Coast Downtown Brown.13. but should not dominate. but the residual sweetness may give a heavier impression. Ingredients: Pale English base malts (often fairly dextrinous).013 SRM: 12 – 22 ABV: 4. nutty. Woodforde’s Mardler’s Mild. licorice.011 – 1. roast. Sainsbury Mild. Some consider it a bottled version of dark mild. or lightly roasted. caramel. often with notes of dark fruits such as plums and/or raisins. Roast-based versions may have a light astringency. History/Comments: English brown ales are generally split into sub-styles along geographic lines. although some versions may be made in the stronger (4%+) range for export. lightly caramelly character and a medium-dry to dry finish.2 – 5. Some fruity esters can be present.008 – 1.. Some versions may seem like lower gravity brown porters. with a nutty character rather than caramel.052 IBUs: 20 – 30 FG: 1. Samuel Adams Brown Ale 11B. English hop varieties would be most suitable. good versions may still be found in the Midlands around Birmingham. toasted. Harvey’s Nut Brown Ale. Vital Statistics: OG: 1. chocolate) to provide color and the nutty character. Low to moderate off-white to light tan head. less hoppy than a pale ale. festivals. Tröegs Rugged Trail Ale. Alesmith Nautical Nut Brown Ale. In modern terms. adjunct use and low gravity. fruit. Appearance: Dark amber to reddish-brown color. sweet. Low to moderately low carbonation. Very low to no diacetyl. the name “mild” refers to the relative lack of hop bitterness (i. vinous. Banks's Mild. Comments: Most are low-gravity session beers in the range 3.030 – 1. sweeter. caramel. Medium to mediumhigh carbonation. English hop varieties are most authentic. though their character is muted. Very low to no diacetyl. Malt may also have a toasted.040 – 1. malt-accented beer that is readily suited to drinking in quantity. which can include caramelly. Riggwelter Yorkshire Ale. Flavor: Gentle to moderate malt sweetness.4% Commercial Examples: Newcastle Brown Ale.013 SRM: 12 – 25 ABV: 2.and yeast-based flavors (e. History: May have evolved as one of the elements of early porters. Generally served on cask. 13 . session-strength bottled versions don’t often travel well. Flavor: Deep.Acme Brown. Can finish sweet or dry. although may have a very wide range of malt.008 – 1.1% Commercial Examples: Mann's Brown Ale (bottled. sweet malt aroma with toffee. malt-oriented brown ale.e.8 – 4. Malt-hop balance is nearly even. Well suited to London’s water supply. and may have some fruitiness. Mild Aroma: Low to moderate malt aroma. Somewhat rare in England. Brooklyn Brown Ale. Generally low to medium-low carbonation. Quite creamy and smooth in texture. roasted finish.038 IBUs: 10 – 25 FG: 1.

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

with a creamy character. although harshness is undesirable.050 IBUs: 30 – 45 FG: 1. Marston’s Oyster Stout. History: Traditional beer from countries bordering the Baltic Sea. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). Zywiec Porter (Poland).5% Commercial Examples: Sinebrychoff Porter (Finland). may have slight chocolate. Hitachino Nest Sweet Stout (Lacto). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. with a wellaged alcohol warmth (although the rarer lower gravity Carnegiestyle versions will have a medium body and less warmth). For the high hop bitterness and significant proportion of dark grains present. O’Hara’s Celtic Stout. Can be opaque (if not. Mouthfeel: Medium-full to full-bodied and creamy. Vital Statistics: OG: 1. sweet. Lactose. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. but originally reflected a fuller. The balance between dark grains/malts and sweetness can vary. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Comments: Gravities are low in England. Murphy's Stout. The level of bitterness is somewhat variable. Balancing factors may include some creaminess. as a sweetener. creamy. crystal malt. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.012 – 1. Base of pale malt.5% ABV range. slightly roasty ale. Southampton Imperial Baltic Porter as Irish stout or Irish dry stout. High carbonate water is common. St. Nøgne ø porter (Norway). cocoa and/or grainy secondary notes. No diacetyl. with multi-layered flavors. Mouthfeel: Medium-light to medium-full body. legally this designation is no longer permitted in England (but is acceptable elsewhere). Three Floyd’s Black Sun Stout. Creamy tan to brown head. Brown or amber malt common in historical recipes. and the balance between the two being the variables most subject to interpretation. Watney's Cream Stout. molasses and/or licorice complexity. from quite sweet to moderately dry and somewhat roasty. History: An English style of stout. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. sometimes with coffee and/or chocolate notes. although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23). Can be opaque (if not. others use chocolate malt. the stout was always the stronger beer (it was originally called a “Stout Porter”).060 IBUs: 20 – 40 FG: 1. and adjuncts such as maize or treacle. Overall Impression: A very dark. Low to moderate carbonation. Vital Statistics: OG: 1. History: The style evolved from attempts to capitalize on the success of London porters. A thick. Dry. Flavor: Moderate roasted. Okocim Porter (Poland).024 SRM: 30 – 40 ABV: 4 – 6% Commercial Examples: Mackeson's XXX Stout.V. black malt or combinations of the three.licorice in the finish. Munich or Vienna base malt. While most commercial versions rely primarily on roasted barley as the dark grain. Appearance: Very dark brown to black in color. Water typically has moderate carbonate hardness. Historically known as “Milk” or “Cream” stouts. chocolate malt. Malt can have a caramel. Often tastes like sweetened espresso. or milk sugar. Stepan Razin Porter (Russia). and provide coffee and/or chocolate flavors. more “stout” body and strength. an unfermentable sugar. Hop aroma low to none.011 SRM: 25 – 40 ABV: 4 – 5% Commercial Examples: Guinness Draught Stout (also canned). with the level of residual sweetness. Continental hops. May have a light astringency from the roasted grains. this beer is remarkably smooth. Utenos Porter (Lithuania). Widmer Snowplow Milk Stout 13. Comments: This is the draught version of what is otherwise known 15 . Esters medium-low to none. Farson’s Lacto Stout. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. and good attenuation. Beamish Stout. and lasts into the finish. Diacetyl low to none. tan. Derived from English porters but influenced by Russian Imperial Stouts. Not heavy on the tongue due to carbonation level. Left Hand Milk Stout. creamier. Diacetyl low to none. roasty. Goose Island Dublin Stout. Aldaris Porteris (Latvia). Appearance: Jet black to deep brown with garnet highlights in color. Old Dominion Stout. Comments: May also be described as an Imperial Porter. is frequently added to provide additional residual sweetness. An impression of cream-like sweetness often exists. Most versions are in the 7-8.5 – 9. the intensity of the roast character. Medium to medium-high carbonation.L. higher in exported and US products. Mouthfeel: Generally quite full-bodied and smooth. and medium to high hop bitterness. Vital Statistics: OG: 1. Samuel Adams Cream Stout. full-bodied. bitter. making it seem even more mouthfilling. and may use roasted barley. Low to moderate fruity esters. although high levels will not give the classic dry finish. Light hints of black currant and dark fruits. Debittered chocolate or black malt. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. long-lasting. Very complex. toffee. optionally with light to moderate acidic sourness. May have a bittersweet or unsweetened chocolate character in the palate. When a brewery offered a stout and a porter. Medium-low to medium bitterness from malt and hops. grainy sharpness.044 – 1. Orkney Dragonhead Stout. nutty. Sweet Stout Aroma: Mild roasted grain aroma. creamy ale. Neuzeller Kloster-Bräu Neuzeller Porter (Germany).090 IBUs: 20 – 40 FG: 1. No diacetyl. as is the roasted character and the dryness of the finish. Flaked unmalted barley may also be used to add creaminess. Stout. STOUT 13A. it should be clear). Variations exist. Russian River O. and medium to no hop flavor. Fruitiness can be low to moderately high. but with a higher OG and alcohol content than either.024 SRM: 17 – 30 ABV: 5. moderate to high hop bitterness. Hop aroma low to none. The “milk” name is derived from the use of lactose. Hop bitterness is moderate (lower than in dry stout). Brooklyn Dry Stout 13B. Peter’s Cream Stout. Low to moderate carbonation. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). allow for interpretation by brewers. Dorothy Goodbody’s Wholesome Stout. Sheaf Stout. it should be clear).007 – 1. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent.060 – 1. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Carnegie Stark Porter (Sweden). just to provide balance.016 – 1.to brown-colored head is characteristic. Baltika #6 Porter (Russia). Ingredients: Generally lager yeast (cold fermented if using ale yeast). Overall Impression: A very dark.036 – 1. lasting into the finish. black malt. coffee-like finish from roasted grains. May contain crystal malts and/or adjuncts. mediumlow to no fruitiness.

malty ale with a complementary oatmeal flavor. Mouthfeel: Medium-full to full body. Some bottled export (i. Adjuncts such as oatmeal may be present in low quantities. Hops primarily for bittering. Usually opaque. Creamy. Anderson Valley Barney Flats Oatmeal Stout. Ale yeast (although some tropical stouts are brewed with lager yeast). Can have a bit of roast-derived astringency. but with more gravity. particularly if a small amount of oats have been used to enhance mouthfeel. Clarity usually obscured by deep color (if not opaque. not sold in the US). Hop aroma low to none. Ingredients: Similar to dry or sweet stout. full-bodied. Medium to dry finish. strongly roasted Foreignstyle Stout (of the export variety).075 IBUs: 30 – 70 FG: 1. McAuslan Oatmeal Stout. History: An English seasonal variant of sweet stout that is usually less sweet than the original. silky. Diacetyl mediumlow to none. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. sometimes an almost oily slickness from the oatmeal. Hop flavor can be low to high. Esters are optional. Medium to medium-high carbonation. with the complexity of oats and dark roasted grains present. roasted coffee beans.. Medium to high bitterness. roasty. they often have a sweet. but can be present up to medium intensity. smooth dark grain flavors.018 SRM: 30 – 40 ABV: 5. hot. and higher bitterness. Ale yeast. creamy character.g. this type of beer is best entered as a Specialty Beer – Category 23). New Holland The Poet. but smooth. persistent head of light tan to light brown in color. while export versions can be drier and fairly robust. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. often with a coffee-like character. Vital Statistics: OG: 1. more assertive roast flavors. Mouthfeel: Medium to full body.050 – 1. Oats can add a nutty. bitter. Diacetyl low to none. Overall Impression: A very dark. Royal Extra “The Lion Stout” (Trinidad).5 – 8% Commercial Examples: Tropical-Type: Lion Stout (Sri Lanka). Flavor: Moderate to very high roasted malt flavors. Burnt or charcoal aromas are low to none. Fruitiness should be low to medium. dried fruit. but this character should not be prominent if present. Tröegs Oatmeal Stout. sometimes known as “Tropical Stouts”). these can be either fruity and sweet. Medium-high to high carbonation. Flavor: Medium sweet to medium dry palate. Ingredients: Common American base malts and yeast. although some may appear very dark brown. allow for differences in interpretation. Moderate to moderately-high carbonation. Varied use of dark and roasted malts.010 – 1.018 SRM: 22 – 40 ABV: 4. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). licorice. Vital Statistics: OG: 1. Flavor: Tropical versions can be quite sweet without much roast or bitterness. Comments: Generally between sweet and dry stouts in sweetness. dark or bittersweet chocolate. grainy or earthy flavor.010 – 1. Guinness Foreign Extra Stout (bottled.13C. Coopers Best Extra Stout. often with a smooth. from fairly sweet to quite dry. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. rum-like quality. No diacetyl. When judging.to brown-colored head. or lightly burnt grain. although sharpness of dry stout will not be present in any example. persistent tan. Medium hop bitterness with the balance toward malt. often with rich chocolate or caramel flavors. and/or vinous aromatics. Appearance: Very deep brown to black in color. Jamaica Stout (Jamaica). dry and bitter. Elysian Dragonstooth Stout 13E. May give a warming (but never hot) impression from alcohol presence. creamy. Light to moderately strong alcohol warmth. Mouthfeel: Medium-full to full body. Medium to very low hop aroma. Light use of oatmeal may give a certain silkiness of body and richness of flavor. Very low to no diacetyl. Export-Type: Freeminer Deep Shaft Stout. or a scaled-down Imperial stout without the late hops. Young's Oatmeal Stout. A light sweetness can imply a coffee-and-cream impression. often having a roasted coffee or dark chocolate quality. while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Little to no hop flavor. Tropical varieties can be quite sweet. American hop varieties. occasionally with a light burnt quality. History: Originally high-gravity stouts brewed for tropical markets (and hence. and restrained bitterness. Tropical versions can have high fruity esters. Light esters may be present but are not required. smooth. Stronger versions can have the aroma of alcohol (never sharp. or molasses. as does the oatmeal impression. caramel and dark roasted malts and grains. Hop aroma low to none (UK varieties most common).065 IBUs: 25 – 40 FG: 1.e.. Goose Island Oatmeal Stout. No diacetyl. roasty ale. The level of bitterness also varies. The roasted flavors of either version may taste of coffee. Roasted grain and malt character can be moderate to high. Vital Statistics: OG: 1. Guinness Foreign Extra Stout. should be clear). malt sweetness and flavor.056 – 1. as well as caramel-type malts. Thick.9% Commercial Examples: Samuel Smith Oatmeal Stout. Export versions tend to have lower esters. or even tinged with Brettanomyces (e. Can be opaque (if not. A light oatmeal aroma is optional. but this character should not be excessive. Think of the style as either a scaled-up dry and/or sweet stout. often tasting of coffee. Large tan to brown head with good retention. it should be clear). Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).2 – 5. moderately strong. Water source should have some carbonate hardness. 16 . Comments: A rather broad class of stouts. and the amount of finishing hops used. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. May use adjuncts and sugar to boost gravity. Pale and dark roasted malts and grains. Dragon Stout (Jamaica).075 IBUs: 35 – 75 FG: 1. Can be somewhat creamy. Hop flavor medium-low to none. and can have coffee. May have a slightly burnt coffee ground flavor. often with a citrusy or resiny American hop character. Highly bitter and hoppy versions are best entered as American-style Stouts (13E). Comments: Breweries express individuality through varying the roasted malt profile. or solventy). Broughton Kinmount Willie Oatmeal Stout. Ridgeway of Oxfordshire Foreign Extra Stout. Large. Ingredients: Pale. Appearance: Generally a jet black color. Appearance: Medium brown to black in color. Some versions may have a sweet aroma. Maclay’s Oat Malt Stout. Fruitiness medium to high. Low to medium malt sweetness. but smooth and not excessively hot. Light alcohol-derived aromatics are also optional. stronger) versions of dry or sweet stout also fit this profile.022 13D. chocolate and/or lightly burnt notes. Overall Impression: A hoppy. and generally reflects citrusy or resiny American varieties. Variations exist.010 – 1. Diacetyl medium-low to none. ABC Stout (Singapore). chocolate. American Stout Aroma: Moderate to strong aroma of roasted malts. Oatmeal Stout Aroma: Mild roasted grain aromas.048 – 1. Guinness Foreign Extra Stout has been made since the early 1800s. Hops mostly for bitterness. Alcohol flavors can be present up to medium levels. Wolaver’s Oatmeal Stout Overall Impression: A very dark.

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

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

Hop flavor is very low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. the krystal version is filtered for excellent clarity.Rogue I2PA.g. Any malt character is supportive and does not overpower the yeast character. Mouthfeel: Medium-light to medium-full body.056 . Bottles with yeast are traditionally swirled or gently rolled prior to serving. rich barley malt character not found in a hefeweizen. The texture of wheat imparts the sensation of a fluffy. A tart. History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. the lighter hefeweizen is more common. citrusy tartness. No diacetyl or DMS. although some versions use up to 70%. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. but shouldn’t overpower the yeast character. Optionally. The high protein content of wheat impairs clarity in this traditionally unfiltered style.3 – 5.010 – 1. Overall Impression: A pale. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. and hop bitterness is very low to moderately low. Ingredients: By German law. Hacker19 Pschorr Weisse. Vital Statistics: OG: 1. long-lasting white head is characteristic. The soft. flavorful palate with a relatively dry finish. Ayinger Bräu Weisse. aromatics can include a light. sweetness and roundness. but acceptable. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally. GERMAN WHEAT AND RYE BEER 15A. creamy fullness that may progress to a light. Appearance: Pale straw to very dark gold in color. The soft. fruity. Well rounded. sweetness and roundness. neither should be dominant if present. The malty richness can be low to medium-high. Suspended yeast may increase the perception of body. Weizen ale yeasts produce the typical spicy and fruity character. No diacetyl or DMS. bread crust. Weizen ale yeasts produce the typical spicy and fruity character. the remainder is Pilsner malt. Optionally. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. moussy. Comments: These are refreshing. spritzy finish aided by high carbonation. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. malty. although the level of haze is somewhat variable. or richer malt aroma (e. Penn Weizen. None of these optional characteristics should be high or dominant. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. although extreme fermentation temperatures can affect the balance and produce off-flavors. No diacetyl or DMS. somewhat bready or grainy flavor of wheat is complementary. aided by moderate to high carbonation. Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). Plank Bavarian Hefeweizen. A light tartness is optional but acceptable. Schneider Weisse Weizenhell. citrusy character from yeast and high carbonation is sometimes present. never heavy. spicy. A traditional decoction mash gives the appropriate body without cloying sweetness. The version “mit hefe” is served with yeast sediment stirred in. Kapuziner Weissbier. at least 50% of the grist must be malted wheat. refreshing wheat-based ale. A small amount of noble hops are used only for bitterness. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Andechser Weissbier Hefetrüb. These beers often don’t age well and are best enjoyed while young and fresh. refreshing wheat-based ale. Flavor: Low to moderately strong banana and clove flavor. Victory Hop Wallop 15. Eisenbahn Weizenbier 15B.044 – 1. Noble hop character ranges from low to none. A small amount of noble hops are used only for bitterness. spicy. Stoudt’s Double IPA. Bottles with yeast are traditionally swirled or gently rolled prior to serving.014 SRM: 2 – 8 ABV: 4. at least 50% of the grist must be malted wheat. Always effervescent. long-lasting off-white head is characteristic. Franziskaner Hefe-Weisse. A traditional decoction mash gives the appropriate body without cloying sweetness. A very thick. citrusy character from yeast and high carbonation is often present. History: Old-fashioned Bavarian wheat beer was often dark. although the level of haze is somewhat variable. Barrelhouse Hocking Hills HefeWeizen. often somewhat sweet palate with a relatively dry finish. Ettaler Weissbier Hell. Ingredients: By German law. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). A tart. moussy. neither should be dominant if present. from Vienna and/or Munich malt). No diacetyl or DMS. a low to moderate vanilla character and/or low bubblegum notes may be present. Mouthfeel: Medium-light to medium body. Optional. Moylan’s Hopsickle Imperial India Pale Ale. although extreme fermentation temperatures can affect the balance and produce off-flavors. Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. Well rounded. Overall Impression: A moderately dark. Flavor: Low to moderately strong banana and clove flavor. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. somewhat bready or grainy flavor of wheat is complementary. as is a slightly sweet Pils malt character. A very thick. but should not dominate. A roasted malt character is inappropriate. but often can add to the complexity and balance. The high protein content of wheat impairs clarity in an unfiltered beer. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. Hop flavor is very low to none. The filtered Krystal version has no yeast and is brilliantly clear. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.044 – 1. Appearance: Light copper to mahogany brown in color. creamy fullness that may progress to a lighter finish. Effervescent. since most older people drank them for their health-giving qualities. flavorful. wheat beers did not have a youthful image. Erdinger Weissbier. although some versions use up to 70%. Vital Statistics: OG: 1. a light to moderate vanilla character. and/or a low bubblegum aroma. In the 1950s and 1960s.. Dogfish Head 90-minute IPA. Noble hop character ranges from low to none. but typically muted. Paulaner Hefe-Weizen.6% Commercial Examples: Weihenstephaner Hefeweissbier. and hop bitterness is very low to low. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy.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. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. the remainder is usually Munich and/or Vienna malt. but generally produced year-round. fruity. Today. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana).

Moderate perfumy coriander.IBUs: 10 – 18 FG: 1. dark fruit. malt. and a moderate wheat flavor.3 – 5. the world’s oldest top-fermented wheat doppelbock. Now also made in the Eisbock style as a specialty beer. History: Aventinus. Comments: American-style rye beers should be entered in the American Rye category (6D). often resulting in a gummy mash texture that is prone to sticking. and can persist into aftertaste. Flavor: Grainy. malty. High Point Ramstein Winter Wheat. Cloudy. although it may contain up to 70%). The malty. Bürgerbräu Wolznacher Roggenbier 15C. Low to moderate noble hop flavor acceptable. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%. wheat malt. Overall Impression: A strong. and some banana esters may also be present. Weizen yeast provides distinctive banana esters and clove phenols. Plank Bavarian Heller Weizenbock. Vital Statistics: OG: 1. Schneider Aventinus Eisbock. lightly bitter (from rye) aftertaste. moderately-low to moderately-strong spicy rye flavor. No diacetyl. Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. Light usage of noble hops in bitterness. Remainder of grist can include pale malt. Appearance: Light coppery-orange to very dark reddish or coppery-brown color.5 – 8. Hop flavor is absent. Vital Statistics: OG: 1. spicy. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. spicy wheat aromatics. no longer imported into the US).046 – 1. often with a complex herbal. and hop bitterness is low. ruby brown in color. quite dense and persistent (often thick and rocky). diacetyl or DMS.6% Commercial Examples: Weihenstephaner Hefeweissbier Dunkel. Victory Moonglow Weizenbock. although never solventy. Vegetal. The high protein content of wheat impairs clarity in this traditionally unfiltered style. The wheat. Erdinger Pikantus. Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23).064 – 1. fruity. Spices should blend in with fruity. Rye is a huskless grain and is difficult to mash.056 IBUs: 10 – 20 FG: 1. but should never overpower the other characteristics. BELGIAN AND FRENCH ALE 16A. bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do).014 SRM: 14 – 23 ABV: 4.015 – 1. A moderate aroma of alcohol is common. Erdinger Weissbier Dunkel. and a light chocolate character is sometimes found (although a roasted character is inappropriate). spicy clove-like phenols.022 SRM: 12 – 25 ABV: 6. No diacetyl. celery-like. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times. AleSmith Weizenbock. May have a slightly sweet palate. History: A specialty beer originally brewed in Regensburg. Mahr’s Der Weisse Bock. Weizen ale yeasts produce the typical spicy and fruity character. Never hot or solventy. Capital Weizen 20 16. Appearance: Very pale straw to very light gold in color. Moderate to high carbonation. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. Can have a somewhat acidic aroma from rye and yeast. but with a greater body and light finishing hops. A faintly tart character may optionally be present. Light tartness optional. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. grainy. High carbonation. although the level of haze is somewhat variable. Overall Impression: A dunkelweizen made with rye rather than wheat. No diacetyl or DMS. A low spicy-herbal hop aroma is optional. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Plank Bavarian Dunkler Weizenbock.010 – 1. Decoction mash commonly used (as with weizenbiers). The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. crystal malt and/or small amounts of debittered dark malts for color adjustment. or ham-like aromas are inappropriate. with the remainder being Munich.014 SRM: 14 – 19 ABV: 4. A very thick.5 – 6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. The beer will be very cloudy from starch haze and/or yeast. A creamy sensation is typical. Light noble hops are acceptable. was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. as is the warming sensation of substantial alcohol content. flavor and aroma. moussy. Ettaler Weissbier Dunkel.0% Commercial Examples: Schneider Aventinus. Tucher Dunkles Hefe Weizen. Large creamy off-white to tan head. prunes. and the alcohol helps balance the finish. Ayinger Ur-Weisse. Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Munich malt. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Low to moderate weizen yeast character (banana. Schneider Weisse (Original). long-lasting light tan head is characteristic. clove. Well-aged examples may show some sherry-like oxidation as a point of complexity. light banana and/or vanilla. No hop aroma. A small amount of noble hops are used only for bitterness. Flavor: A complex marriage of rich. Medium-dry.010 – 1. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. which gives it a . Rye has been characterized as having the most assertive flavor of all cereal grains. Hacker-Pschorr Weisse Dark. Appearance: Dark amber to dark. Franziskaner Dunkel Hefe-Weisse. 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. Moderate zesty.090 IBUs: 15 – 30 FG: 1. often with a bit of tartness. Kapuziner Weissbier Schwarz Doppelbock. floral and sweet aromas and should not be overly strong. raisins or grapes). the rye character is traditionally from the rye grain only. often having a hearty flavor reminiscent of rye or pumpernickel bread. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). citrusy orangey fruitiness. Mouthfeel: Medium to medium-full body. and yeast character dominate the palate. Mouthfeel: Medium-full to full body. Weizenbock Aroma: Rich. bock-like melanoidins. either banana or citrus). Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. A traditional decoction mash gives the appropriate body without cloying sweetness. No diacetyl. grainy finish with a tangy.and/or Vienna-type barley malts. although the balance can vary. hazy appearance. Eisenbahn Vigorosa 15D. Edelweiss Dunkel Weissbier. or peppery note in the background. and sometimes citrus).

smooth malt and relatively light hop character and low to very low phenols. Effervescent character from high carbonation. There is no correlation between strength and color. including hops and yeast strains. Hitachino Nest White Ale sweetness with a toasty. The malt character is light. white head often fades more quickly than other Belgian beers. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. St. The hop flavor is low to none. up to 5-10% raw oats may be used.8 – 5. Pieters Zinnebir. Unibroue Blanche de Chambly. Compared to their higher alcohol Category S cousins. or the actual addition of lactic acid.or pear-like fruitiness. Has an initial soft.5 – 5. orange-citrusy fruitiness.012 SRM: 2 – 4 ABV: 4. Brewer’s Art House Pale Ale. Blanche de Bruxelles. No diacetyl. and is optionally complemented by low amounts of peppery phenols.5% ABV strength) 16C. May have an orange. low to moderate strength hop character optionally blended with background level peppery. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. though not as fruity/citrusy as many other Belgian ales. Effervescent. History: A 400-year-old beer style that died out in the 1950s.010 – 1. balance is the key. with hops becoming more pronounced in those with a drier finish. Extremely high attenuation gives a characteristic dry finish. Wittekerke. spice and alcohol aroma. Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. it was later revived by Pierre Celis at Hoegaarden. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. When phenolics are present they tend to be peppery rather than clove-like. Herbal-spicy flavors. body and complexity. Allagash White. Grains of Paradise) may be used for complexity but are much less prominent. Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. spicy phenols. Head retention should be quite good. is done. Overly spiced and/or sour beers are not good examples of the style. but should not overwhelm other characteristics. properly handled examples are most desirable. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. spices. and is generally spicy or earthy in character.5% Commercial Examples: Hoegaarden Wit. or soapy flavors are inappropriate. light acidity. which may include coriander and other spices. There is a moderately dry to moderately sweet finish. Avery White Rascal. Mouthfeel: Medium-light to medium body. Clarity is very good. Mouthfeel: Medium to medium-light body. Vital Statistics: OG: 1. finish. copper-colored ale. chamomile. East Kent Goldings or Fuggles are commonly used.5% Commercial Examples: De Koninck. Noble hops. and complement the bitterness. nor should it be thick and heavy. and malt. Despite body and creaminess. easy-drinking. No diacetyl. biscuity malt aroma. Comments: The presence. In some versions. Long-lasting. so younger. are common should be subtle and balanced. A low to moderate sourness or acidity may be present. Hop bitterness is low to medium-low (as with a Hefeweizen). often tart. Victory Whirlwind Witbier. Russian River Perdition. History: Produced by breweries with roots as far back as the mid1700s. a low to moderate alcohol presence and tart sourness. and if noticeable. Appearance: Amber to copper in color. May have an orange. The fruitiness is frequently citrusy (orange. character and degree of spicing and lactic sourness varies. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. from carbonation. they are Belgian “session beers” for ease of drinking. nor does it persist into the finish. Medium carbonation. Coriander of certain origins might give an inappropriate ham or celery character. Ommegang Witte. not overpowering. and doesn’t interfere with refreshing flavors of fruit and spice. Dense. Sterkens White Ale. A low to moderate tart sourness 16B. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. the most well-known examples were perfected after the Second World War with some influence from Britain. white. malty 21 . moderatestrength wheat-based ale. hop and sour aromatics typically increase with the strength of the beer. The beer tends to be fragile and does not age well. Celis White. A spicy-earthy hop flavor is low to none. cumin. tasty. Sugar is not commonly used as high gravity is not desired. Spice. Appearance: Often a distinctive pale orange but may be golden or amber in color. somewhat spicy. Flavor: Fruity and lightly to moderately spicy with a soft. Hop bitterness may be moderate to high. Refreshingly crisp with a dry. Op-Ale. Vegetal. moderately malty. never gets in the way of the spices. Most examples seem to be approximately 5% ABV. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Bell’s Winter White Ale. Other spices (e. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present.052 IBUs: 10 – 20 FG: 1. moussy head. Dobble Palm. Optionally has a very light lactic-tasting sourness. Vuuve 5. Distinctive floral or spicy.milky. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. Styrian Goldings. spicy and low in intensity. Toasty. Bernardus Blanche.044 – 1. Can have a low wheat flavor. In some instances a very limited lactic fermentation. Overall Impression: A fruity. biscuity. rocky. Vital Statistics: OG: 1. Avery Karma. No hot alcohol or solventy character. celery-like. dense. Bitterness from orange pith should not be present. whitish-yellow appearance.or lemon-like). and any warming character should be low if present. Considered “everyday” beers (Category I). Malt character is light but provides a sufficient background for the other flavors. Eisenbahn Pale Ale. nutty malt flavor.g. Ommegang Rare Vos (unusual in its 6. ham-like. phenols tend to be lower than in many other Belgian beers. Alcohols are soft. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. but shouldn’t dominate in the balance.008 – 1. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions. but should not overwhelm fruity esters. Brugs Tarwebier (Blanche de Bruges). and has grown steadily in popularity over time.048 – 1.014 SRM: 8 – 14 ABV: 4. Ginder Ale. Alcohol level is restrained. The addition of one of more spices serve to add complexity. Should not be overly dry and thin. No harshness or astringency from orange pith. Speciale Palm. spicy flavors is very characteristic. Creamy. No diacetyl. Hop flavor is low to moderate. rocky white to ivory head resulting in characteristic “Belgian lace” on the glass as it fades.. finishes dry and often a bit tart. Overall Impression: A refreshing.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. and lack of bitterness in finish. and should not be hot or solventy. The hop bitterness is medium to low. Nothing should be too pronounced or dominant. Ale yeast prone to the production of mild. cinnamon. Refreshing. elegant. St.054 IBUs: 20 – 30 FG: 1. fresher.

astringent character that is often incorrectly identified as “cellarlike. Biere Nouvelle (brown). Sweetness decreases and spice. Saison Regal. 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. The malt flavor lasts into the finish but the finish is medium-dry to dry. Belgian Specialty Ale Aroma: Variable.060 – 1. dry. Moderate alcohol. when present. and dry with a quenching acidity. a sour mash or Lactobacillus. Moderate to high carbonation. Jenlain Bière de Printemps (blond). Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. and may include a dry-hopped character. Ellezelloise Saison 2000. . often with a smooth. Vital Statistics: OG: 1. Flavor: Medium to high malt flavor often with a toasty. lagered artisanal farmhouse beer.012 SRM: 5 – 14 ABV: 5 – 7% Commercial Examples: Saison Dupont Vieille Provision. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. Most exhibit varying amounts of fruity esters. medium to strong fruity/spicy ale with a distinctive yellow-orange color. A related style is Bière de Mars. It is now brewed year-round. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Low to moderate esters.065 IBUs: 20 – 35 FG: 1. but usually include pale. Castelain (blond). well-lagered character. Smooth.002 – 1. No diacetyl.048 – 1. Attenuation rates are in the 80-85% range. but the balance is always tilted toward the malt. amber and brown). Lost Abbey Red Barn Ale. Ch’Ti Blond (blond). often has a “cellar” character. La Choulette Bière des Sans Culottes (blond). It is now brewed year-round in tiny. acidulated malt. Spices. Clarity is good to poor. Soft water. hop and sour character increases with strength. Mouthfeel: Light to medium body. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Bière de Garde Aroma: Prominent malty sweetness. Very high carbonation with an effervescent quality. Saison Voisin. cellar-like character that is difficult to achieve in homebrew.5% Commercial Examples: Jenlain (amber). Low to no hop flavor. Malt aroma may be low to high. bitter. woodsy. High carbonation. sweeter. 22 16E. Low to moderate esters and alcohol flavors. Floral. toffee-like or caramel sweetness. never cloying. The perceived bitterness is often higher than the IBU level would suggest.may be present. supported by high carbonation. Related to the Belgian Saison style. and stronger versions of 8%+).016 SRM: 6 – 19 ABV: 6 – 8. herbal or spicy continental hops. the blond (blonde). A saison is sometimes dry-hopped. hop bitterness and flavor. Alcohol can provide some additional dryness in the finish. Jade (amber). silky character. History: A seasonal summer style produced in Wallonia. Saint Sylvestre 3 Monts (blond). the main difference is that the Bière de Garde is rounder. Some fuller-bodied examples exist. Sugar may be used to add flavor and aid in the dry finish. but should be very smooth and never hot. Some may include aromas of Belgian microbiota. Sometimes contains other grains such as wheat and spelt. but should not overwhelm other flavors. There is enough prickly acidity on the tongue to balance the very dry finish. Little to no hop aroma (may be a bit spicy or herbal). Vital Statistics: OG: 1. Vienna and Munich types. Commercial versions often have a “corked”. No diacetyl.080 IBUs: 18 – 28 FG: 1.008 – 1. Base malts vary by beer color. Styrian or East Kent Goldings are commonly used. but these are somewhat rare. Saison de Pipaix.5%-9. and the amber (ambrée). typical export beers of about 6. the French-speaking part of Belgium. The darker versions will have more malt character. although haze is not unexpected in this type of often unfiltered beer. spicy phenols and/or yeast-borne aromatics. Comments: Varying strength examples exist (table beers of about 5% strength.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Amand (brown). moderately sulfate water. St. Hop aroma may be none to high. Commercial versions will often have a musty. deeper aromatics and may have a bit more hops. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. often with a complex. Ingredients: The “cellar” character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Darker versions will have richer malt complexity and sweetness from crystal-type malts. richer. Mouthfeel: Medium to medium-light (lean) body. Ch’Ti Brun (brown). Medium-low hop bitterness provides some support. highly carbonated. sometimes spicy aftertaste. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. Comments: Three main variations are included in the style: the brown (brune). while the paler versions can have more hops (but still are malt-focused beers). Hop bitterness and flavor may be more noticeable than in many other Belgian styles. Varying degrees of acidity and/or sourness can be created by the use of gypsum. Some caramelization is acceptable. No hot alcohol or solventy character. Southampton Saison.” A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. Ommegang Hennepin Appearance: Three main variations exist (blond. Lost Abbey Avante Garde (blond) 16D. although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). artisanal breweries whose buildings reflect their origins as farmhouses. Alcohol level can be medium to medium-high. Noble hops. well hopped. No diacetyl.Printemps. Lefebvre Saison 1900. can accentuate the bitterness and dry finish. followed by long cold conditioning (4-6 weeks for commercial operations). Overall Impression: A fairly strong. Overall Impression: A refreshing. Well-formed head. Hard water. but should always meld well with the yeast and hop character. No hot alcohol or solventy character. Malt flavors and complexity tend to increase as beer color darkens. Lager or ale yeast fermented at cool ale temperatures. Strong versions (6. and sourness commonly increase with the strength of the beer while sweetness decreases. and high attenuation give a very dry finish with a long. and lacks the spicing and tartness of a Saison. Pizza Port SPF 45. generally white to off-white (varies by beer color). though the warming character is low to medium. malt-focused. New Belgium Saison. Saison Silly. La Choulette (all 3 versions). common to most of Wallonia. History: Name literally means “beer which has been kept or lagered. and may include character of non-barley grains such as wheat or rye. Brasseurs Bière de Garde (amber). Fantôme Saison D’Erezée . Kettle caramelization tends to be used more than crystal malts.5%. Paler versions will still be malty but will lack richer. so color can range from golden blonde to reddish-bronze to chestnut brown. light to moderate toasty character. malt-accentuated. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions. Herb and spice additions often reflect the indigenous varieties available at the brewery.” Homebrews therefore are usually cleaner. Aromas from actual spice additions may be present. which is brewed in March (Mars) for present use and will not age as well. Southampton Bière de Garde (amber).

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

New Belgium La Folie. Flavor: Intense fruitiness commonly includes plum. cigar-like. Average to good head retention. Petrus Oud Bruin. Monk’s Cafe Flanders Red Ale.048 – 1.008 – 1. or cheesy aroma is unfavorable. Bellegems Bruin. The sour. sour. established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years. light to medium cara-malts. if at all. Age tends to darken the beer. orange. Spicy phenols can be present in low amounts for complexity. and adds an aged red wine-like character with a long. less-than-rolling portion of the boil may help add an attractive Burgundy hue. Can have an apparent attenuation of up to 98%.074 IBUs: 20 – 25 FG: 1. the sweet character blends to more of a background flavor (and vice versa). A sherry-like character 24 . New Glarus Enigma. this type of blending is a fading art. dry finish. dates. Verhaege Vichtenaar. though the aged product is sometimes released as a connoisseur’s beer. The sourness should not grow to a notable acetic/vinegary character. Clarity is hazy to good. Liefman’s Odnar. figs. typified by the products of the Liefman brewery (now owned by Riva).5% Commercial Examples: Rodenbach Klassiek. acidic aroma ranges from complementary to intense. like a well-aged red wine. Saccharomyces.057 IBUs: 10 – 25 FG: 1. along with some sherry-like character. Ingredients: A base of Vienna and/or Munich malts. Liefman’s Oud Bruin. Hop flavor absent. Comments: Long aging and blending of young and aged beer may occur. Low to medium carbonation. No hop aroma. An acidic. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Fruitiness commonly includes dark fruits such as raisins. There is often some vanilla and/or chocolate notes. The Oud Bruin is less acetic and maltier than a Flanders Red. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Appearance: Deep red. Low to medium astringency. Good clarity. Appearance: Pale yellow to deep golden in color. Malty flavors range from complementary to prominent. the brown beers are warm aged in stainless steel. aged. Younger versions are 17C. No hop aroma. Vital Statistics: OG: 1. No hop flavor. and the fruity flavors are more malt-oriented. and horse blanket. Older versions are commonly fruity with aromas of apples or even honey. Low to moderate carbonation. earthy. Riva Vondel 17D.012 SRM: 15 – 22 ABV: 4 – 8% Commercial Examples: Liefman’s Goudenband. somewhat sour Belgian-style brown ale. Ivory to light tan head color. As in fruit lambics. oranges. hay. goaty. Generally as the sour character increases. indigenous to East Flanders. Sour. A malt character of caramel. as a complementary flavor. Low oxidation is appropriate as a point of complexity. Hop aroma absent. producing a “sweet-andsour” profile. as a complementary flavor. A low sour aroma may be present. Magnesium in the water accentuates the sourness. Spicy phenols can be present in low amounts for complexity. While blending of batches for consistency is now common among larger breweries. treacle or chocolate is also common. adding to the smoothness and complexity. A malt character of caramel. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. Spicy phenols can be present in low amounts for complexity. Average to good head retention. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Flavor: Malty with fruity complexity and some caramelization character. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. toffee. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. and reminiscent of black cherries. acidic character ranges from complementary to intense. Panil Barriquée. but may be more subdued with age as it blends with aromas described as barnyard. History: The indigenous beer of West Flanders.040 – 1. tannic bitterness is often present in low to moderate amounts. it is more wine-like than any other beer style. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Duchesse de Bourgogne. No diacetyl. Spicy phenols can be present in low amounts for complexity. A mild oak and/or citrus aroma is considered favorable. smoky. Diacetyl is perceived only in very minor quantities. Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor.6 – 6. if at all. Restrained hop bitterness. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. treacle or chocolate is also common.is high. orange. horsey. dates. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries). Lactobacillus reacts poorly to elevated levels of alcohol. Diacetyl is perceived only in very minor quantities. plums or red currants. plums. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. A slight sourness often becomes more pronounced in well-aged examples. Esters commonly reminiscent of raisins. if at all. Diacetyl is perceived only in very minor quantities. Comments: Long aging and blending of young and well-aged beer often occurs.002 – 1. if at all. Appearance: Dark reddish-brown to brown in color. sour character. History: An “old ale” tradition. red wine-like Belgian-style ale. as a complementary aroma. Southampton Flanders Red Ale. adding smoothness and complexity and balancing any harsh. toffee. These beers were typically more sour than current commercial examples. plums. Mouthfeel: Medium to medium-full body. Rodenbach Grand Cru. often with a prickly acidity. A deeper malt character distinguishes these beers from Flanders red ales. Ichtegem Old Brown. fruity. typified by the products of the Rodenbach brewery. Aging will also darken the beer. White to very pale tan head. black cherries or prunes. The reddish color is a product of the malt although an extended. Ingredients: A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Overall Impression: A complex. Known as the Burgundy of Belgium. While Flanders red beers are aged in oak. Good clarity. Mouthfeel: Medium bodied. Historically brewed as a “provision beer” that would develop some sourness as it aged. and a small amount of Special B are used with up to 20% maize. Restrained hop bitterness. orange. Often includes maize.012 SRM: 10 – 16 ABV: 4. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. Diacetyl is perceived only in very minor quantities. burgundy to reddish-brown in color. as a complementary aroma. Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. figs. though these should be entered in the classic-style fruit beer category. No astringency with a sweet and tart finish. Overall Impression: A malty. Mestreechs Aajt may be present and generally denotes an aged example. Vital Statistics: OG: 1. An enteric. A mild vanilla and/or chocolate character is often present. black cherries or prunes. black cherry or red currant flavors. which has roots back to the 1600s.

De Cam Gueuze. 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. Virtually to completely uncarbonated. No diacetyl. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. the many mouth-filling flavors prevent the beer from tasting like water. Since they are unblended. a sharp aroma. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Timmermans and Girardin. Overall Impression: Complex. Belgians use hops for anti-bacterial properties more than bittering in lambics. The aged hops are used more for preservative effects than bitterness. The . De Cam. Lambic is served uncarbonated. smoky.often cloudy. Hop bitterness is low to none. wheat and barnyard characteristics. Clarity is excellent (unless the bottle was shaken). While some may be more dominantly sour/acidic. In spite of the low finishing gravity. Fruity flavors are simpler in young lambics and more complex in the older examples. which makes dryness a reasonable indicator of age. while gueuze is served effervescent. Commonly fruity with aromas of citrus fruits (often grapefruit). smoky or cigar-like character is undesirable.000 – 1. A very mild oak aroma is considered favorable. Head retention is generally poor. easy-drinking beers without any filling carbonation.010 SRM: 3 – 7 ABV: 5 – 6. Brettanomyces. A varied fruit flavor is common. or cheesy aroma is unfavorable. While some may be more dominantly sour. 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. Comments: Gueuze is traditionally produced by mixing one. No hop flavor. or honey. and a soft. Oud Beersel Oude Gueuze 17E. rhubarb. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. Appearance: Golden in color. Pilsner malt and aged (surannes) hops (3 years) are used. apples or other light fruits. Mouthfeel: Light to medium-light body. but possesses a full and tantalizing bouquet.060 IBUs: 0 – 10 FG: 1.5% Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. As a rule of thumb lambic dries with age. Flavor: Young examples are often noticeably sour and/or lactic. Hanssens Oude Gueuze. horsey. earthy. Drie Fonteinen. balance is the key and denotes a better gueuze. wheat-based ale fermented by a variety of Belgian microbiota. Highly carbonated. No diacetyl. while gueuze is served effervescent. Products marked “oude” or “ville” are considered most traditional. Lindemans. A mild vanilla and/or oak flavor is occasionally noticeable. Lindemans Gueuze Cuvée René.006 SRM: 3 – 7 ABV: 5 – 8% Commercial Examples: Boon Oude Gueuze. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. IBUs are approximate since aged hops are used. No hop aroma. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. pale. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. An enteric. balanced. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Cantillon. No hop flavor. A low. Has a medium to high tart. mousse-like. In spite of the low finishing gravity. Overall Impression: Complex. the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. De Cam sometimes bottles their very old (5 years) lambic. 25 17F. sour/acidic. wheat-based ale fermented by a variety of Belgian microbiota. but aging can bring this character more in balance with the malt. Ingredients: Unmalted wheat (30-40%). and makes actual bitterness levels difficult to estimate. Lambic is served uncarbonated. they are bottled only when they have completely fermented. and horse blanket. An enteric character is often indicative of a lambic that is too young. IBUs are approximate since aged hops are used. Flavor: A moderately sour/acidic character is classically in balance with the malt. A good gueuze is not the most pungent. Girardin Gueuze (Black Label). and can have a honey-like character. Drie Fonteinen Oud Gueuze. A low to moderately sour/acidic character blends with aromas described as barnyard. Mort Subite (Unfiltered) Gueuze. pleasantly sour/acidic. wheat and barnyard characteristics.040 – 1. balance is the key and denotes a better gueuze. Some versions have a low warming character. while older ones are generally clear. Vital Statistics: OG: 1. pale. Boon Oude Gueuze Mariage Parfait. An enteric. Since the wild yeast and bacteria will ferment ALL sugars. Always effervescent.054 IBUs: 0 – 10 FG: 1. hay. puckering quality without being sharply astringent. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon. where they are reminiscent of apples or other light fruits. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. goaty. and makes actual bitterness levels difficult to estimate. earthy. white head seems to last forever. They are generally served young (6 months) and on tap as cheap. velvety flavor. goaty. A thick rocky. or honey.040 – 1. and three-year old lambic. and horse blanket (and thus should be recognizable as a lambic). cigar-like. No diacetyl. Vital Statistics: OG: 1. Home-brewed and craftbrewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. the many mouth-filling flavors prevent the beer from tasting like water. Pilsner malt and aged (surannes) hops (3 years) are used. horsey. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. two.001 – 1. complementary sweetness may be present but higher levels are uncharacteristic. smoky or cigar-like character is undesirable. Mouthfeel: Light to medium-light body. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Brettanomyces. hay. unblended beers. Has a low to high tart. De Cam/Drei Fonteinen Millennium Gueuze. Cantillon Gueuze. puckering quality without being sharply astringent. Head color is white. An enteric. Their numbers are constantly dwindling. Ingredients: Unmalted wheat (30-40%). The aged hops are used more for preservative effects than bitterness. Belgians use hops for anti-bacterial properties more than bittering in lambics. Comments: Straight lambics are single-batch. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. rhubarb.

The most traditional styles of fruit lambics include kriek (cherries). In spite of the low finishing gravity. Fruit was traditionally added to lambic or gueuze. smoky. aromatic malts. Cantillon Rose de Gambrinus. Belgians use hops for anti-bacterial properties more than bittering in lambics. The aged hops are used more for preservative effects than bitterness. Pilsner malt and aged (surannes) hops (3 years) are used. balanced. A low. phenolics and perfumy esters. malt may have hints of chocolate. Some lightly caramelized sugar or honey-like sweetness on palate. but smooth. Cantillon Fou’ Foune (apricot). similar character as a Belgian Strong Golden Ale or Tripel. can give mouthfilling bubbly sensation. No hop flavor. Has a low to high tart. puckering quality without being sharply astringent. Drie Fonteinen Kriek.010 SRM: 3 – 7 (varies w/ fruit) ABV: 5 – 7% Commercial Examples: Boon Framboise Marriage Parfait. the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. Any overly sweet lambics (e. Fruit may also be added to unblended lambic. No diacetyl. When young. dense. or yeasty. BELGIAN STRONG ALE 18A. Pater Lieven Blond Abbey Ale. Traditional products use 10-30% fruit (25%. pleasantly sour/acidic.075 IBUs: 15 – 30 FG: 1. Mouthfeel: Light to medium-light body. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Straffe Hendrik Blonde. IBUs are approximate since aged hops are used. La Trappe (Koningshoeven) Blond. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Cantillon Lou Pepe Framboise. can be spicy or earthy. wheat-based ale fermented by a variety of Belgian microbiota. if cherry). A mild vanilla and/or oak flavor is occasionally noticeable. pale. Generally very clear. complementary sweetness may be present. Styrian Goldings or East Kent Goldings hops. Moderate fruity esters (usually including raisins and plums. Always effervescent. Flavor: Smooth. Hanssens Oude Kriek. Boon Kriek Mariage Parfait. the many mouth-filling flavors prevent the beer from tasting like water. and three-year old lambic. Overall Impression: Complex. Cantillon Vigneronne (Muscat grape). although some fruit will not drop bright. 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. The color intensity may fade with age. Light hop flavor. although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). Medium hop and alcohol bitterness to balance. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. Very soft yeast character (esters and alcohols. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Shows a subtle yeast character that may include spicy phenolics. More recent examples include peaches. Belgians use the term “Blond. Highly carbonated.018 SRM: 4 – 7 ABV: 6 – 7. Many Trappist table beers (singles or Enkels) are called “Blond” but these are not representative of this style. Oud Beersel Kriek. An enteric. Medium body.5% Commercial Examples: Leffe Blond. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. perfumy or honey-like alcohol. Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. No spices are traditionally used. is generally long-lasting. Cantillon Lou Pepe Kriek. sometimes a shade of fruit. Girardin Kriek. Vital Statistics: OG: 1. raspberries or Muscat grapes. Brugse Zot. but higher levels are uncharacteristic. Mort Subite Kriek 18. fruity. Fruits traditionally used include tart cherries (with pits). Ingredients: Belgian Pils malt. Brettanomyces. the beer will present its full fruity taste. Belgian Dubbel Aroma: Complex.” while the French spell it “Blonde. slightly sweet flavor. Esters sometimes include banana or .5 – 7% ABV range. Cantillon St.040 – 1. becoming more popular as it is widely marketed and distributed. sometimes also dried cherries).008 – 1. noble. Good head retention with Belgian lace. Can be somewhat creamy. and dry finish. Flavor: The fruit added to the beer should be evident. Large. Affligem Blond. Light to moderate alcohol warmth. Often has an almost lager-like character. Cantillon Kriek. not just a fruit beer. The classic barnyard characteristics may be low to high. A lambic with fruit. Cultures taken from bottles are sometimes 26 used but there is no simple way of knowing what organisms are still viable.. A low to moderate sour and more commonly (sometimes high) acidic character is present. Val-Dieu Blond. apricots or merlot grapes.000 – 1. As it ages. along with a lightly sweet Pils malt character. or cheesy aroma is unfavorable. Light sweetness that may have a slightly sugar-like character. sugar. although a bit sweeter and not as bitter.060 IBUs: 0 – 10 FG: 1. Boon Oude Kriek. rich malty sweetness. Appearance: Light to deep gold color. caramel and/or toast (but never roasted or burnt aromas). A thick rocky. smoky or cigar-like character is undesirable. Light spicy phenolics optional. History: Relatively recent development to further appeal to European Pils drinkers. Lamvinus (merlot grape). either by the blender or publican. and makes actual bitterness levels difficult to estimate. light to moderate Pils malt sweetness initially. No diacetyl.062 – 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. Grimbergen Blond. No hop aroma. Mouthfeel: Medium-high to high carbonation. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Hop bitterness is generally absent. Ingredients: Unmalted wheat (30-40%). but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. to increase the variety of beers available in local cafes. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. two. Subtle yet complex. Comments: Similar strength as a dubbel. framboise (raspberries) and druivenlambik (muscat grapes). Troubadour Blond Ale 18B. Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character.g. Some versions have a low warming character. Belgian Blond Ale Aroma: Light earthy or spicy hop nose.” Most commercial examples are in the 6. and creamy white to off-white head. An enteric. Comments: Fruit-based lambics are often produced like gueuze by mixing one. cigar-like. Clarity is often good. fruity esters (commonly orange-like or lemony). which gives it a cleaner profile in comparison to the other styles. De Cam Oude Kriek. which are sometimes perfumy or orange/lemon-like). mousse-like head. Belgian yeast strains that produce complex alcohol.fruit aroma commonly blends with the other aromas. Vital Statistics: OG: 1.

Corsendonk Abbey Pale Ale. is soft and never hot or solventy. Low alcohol warmth. complex. Appearance: Yellow to medium gold in color. Balance is always toward the malt. High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. CaraVienne or CaraMunich for dried fruit flavors. Spice additions are generally not traditional. often a bit sweet and low in intensity. moderately strong. A low to moderate yet distinctive perfumy. Alcohols are soft. moderate spiciness and low to moderate alcohol and hop aromas. Low noble hop flavor is optional and not usually present. Chimay Cinq Cents (White). High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. although restrained use is allowable. Effervescent. Appearance: Deep yellow to deep gold in color. Alcohols are soft. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.018 SRM: 10 – 17 ABV: 6 – 7. Vital Statistics: OG: 1. Effervescent. dried fruit flavors are welcome. Flying Fish Dubbel. Should not be as malty as a bock and should not have crystal malt-type sweetness. Ingredients: Belgian yeast strains prone to production of higher alcohols. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. Esters are reminiscent of pears. Homebrewers may use Belgian Pils or pale base malt. other specialty grains for character. Complex malt. Stoudts Abbey Double Ale. rose-like and/or perfumy notes). sometimes clove-like phenols. spicy. strong 18C. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. Traditionally bottle-conditioned (“refermented in the bottle”). New Belgium Abbey Belgian Style Ale. malty. No hot alcohol or solventy aromas. Good clarity. long-lasting. A low yet distinctive spicy. Tripel Karmeliet. No hot alcohol or solventy character. spicy and low in intensity. Impression of complex grain bill. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Traditionally bottle-conditioned (“refermented in the bottle”). rocky. peppery phenols. floral. Never astringent. Mouthfeel: Medium-full body. creamy. Bernardus Pater 6. Fairly soft water. spicy. Smooth. Corsendonk Abbey Brown Ale. white head resulting in characteristic “Belgian lace” on the glass as it fades. and was revived in the mid-1800s after the Napoleonic era.6% Commercial Examples: Westmalle Dubbel. No diacetyl. Bink Tripel. Noble hops or Styrian Goldings are commonly used. Medium-high carbonation. Overall Impression: A golden. Esters are reminiscent of lighter fruits such as pears. Affligem Tripel. and if used.014 SRM: 4.062 – 1. History: Originally popularized by the Trappist monastery at Westmalle. Allagash Double found. No diacetyl. Usually has a more rounded malt flavor but should not be sweet. Russian River Benediction. Mouthfeel: Very highly carbonated. Lost Abbey Lost and Found Abbey Ale. Feuillien Brune. rocky. esters. No spices are traditionally used. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Spicy phenols and higher alcohols are common (may include light clove and spice. No diacetyl. No diacetyl. Mouthfeel: Medium-light to medium body. Mediumlow bitterness that doesn’t persist into the finish. white head resulting in characteristic “Belgian lace” on the glass as it fades. Dragonmead Final Absolution. Never astringent. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Always effervescent. Water can be soft to hard. ester. Unibroue La Fin du Monde. Low to moderate phenols are peppery in character. Flavor: Marriage of spicy. Light to medium body. A small number of examples may include a low noble hop aroma. Grimbergen Double. and phenolics are commonly used. and longlasting creamy off-white head. Smooth but noticeable alcohol warmth. Massive. dense. with an attractive reddish depth of color. Spicy qualities can be moderate to very low. effervescent. History: Originated at monasteries in the Middle Ages. clove-like spiciness is optional). Generous spicy.5 – 7% ABV range. The best examples are sneaky. Victory Golden Monkey 18D. No diacetyl. Flavor: Marriage of fruity. Affligem Dubbel. complex Belgian ale. Allagash Tripel Reserve. No hot alcohol or solventy character. Vital Statistics: OG: 1.apple.075 – 1. Flavor: Similar qualities as aroma.5% Commercial Examples: Westmalle Tripel.5 – 9. English-type or Styrian Goldings hops commonly used. oranges or apples. oranges or apples. Low to moderate phenols are peppery in character. often a bit sweet and are low-to-moderate in intensity. Grimbergen Tripel. Comments: High in alcohol but does not taste strongly of alcohol. Generally clear. Watou Tripel. Good clarity. No hot alcohol or solventy aromas. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). St. Rich. A low to moderate spicy hop character is often present.008 – 1. Large. La Trappe Dubbel. Long-lasting. Belgian yeast strains are used – those that produce fruity esters. St. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Special B for raisin flavors.008 – 1. Munich-type malts for maltiness. although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). spicy and alcohol flavors supported by a soft malt character. often beady.085 IBUs: 20 – 40 FG: 1. Overall Impression: A deep reddish.075 IBUs: 15 – 25 FG: 1. not obvious. Appearance: Dark amber to copper in color. although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. ValDieu Triple. La Rulles Tripel. Witkap Pater Tripel. Pater Lieven Bruin. should not be recognizable as such. Esters are often reminiscent of citrus fruits such as oranges. fruity and alcohol flavors supported by a soft malt character. Always effervescent. No spices. alcohol and phenol interplay (raisiny flavors are common. floral hop character is often present. Feuillien Tripel. New Belgium Trippel. Comments: Most commercial examples are in the 6. but hops are usually absent. Belgian Tripel Aroma: Complex with moderate to significant spiciness. spicy. Noble-type. Bernardus Tripel. sometimes perfumy hop character is usually found. No diacetyl. Alcohols are soft. Duinen Dubbel. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Most Trappist versions have at least 30 IBUs and are very dry. St. The malt character is light. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters. Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. but may sometimes have a slight banana character. Alcohols are soft. if present. St. Moderate spicy. Alcohol. moderate fruity esters and low alcohol and hop aromas. peppery.5 – 7 ABV: 7. A low to moderate spicy hop character is usually 27 . Esters are reminiscent of citrus fruit such as orange or sometimes lemon. La Trappe Tripel. The malt character is light. which can influence the perception of body. never hot or solventy. peppery. Chimay Premiere (Red). perfumy and low-to-moderate in intensity.

016 SRM: 3 – 6 ABV: 7. Judas.010 – 1. Barleywine-type beers (e. and can have a Munich-type quality often with a caramel. Weyerbacher QUAD) and Spiced/Christmas-type beers (e. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). Munich-type malts for maltiness. Gouden Carolus Grand Cru of the Emperor. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Mouthfeel: High carbonation but no carbonic acid “bite. Impression of a complex grain bill. Appearance: Deep amber to deep coppery-brown in color (“dark” in this context implies “more deeply colored than golden”). not this category. often with a complex blend of dried-fruit. The finish may vary from dry to somewhat sweet. Russian River Damnation. Spices generally not used. No hot alcohols or solventy aromas. perfumy and/or rose-like. if used. Abbey versions can be medium-dry to sweet). Traditionally bottle-conditioned (“refermented in the bottle”). Homebrewers may use Belgian Pils or pale base malt. Moderate to low cream. which can be rather sweet and full-bodied. caramelly. molasses. lighter-bodied and even crisper and drier. Great Divide Hades. Almost all versions are malty in the balance.Belgian-style ale. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Brigand. often with nutty. referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Comments: Strongly resembles a Tripel. No dark/roast malt aroma. Piraat. Water can be soft to hard. Hops are not usually present (but a very low noble hop aroma is acceptable). Usually tilted toward a sweeter. Achel Extra Brune. Chimay Grande Reserve (Blue).5 – 10.070 – 1. The malt is rich and strong. and an optional light to moderate spiciness. treacle.075 – 1. Flavor: Medium to high malt character with a luscious malt complexity. smooth and dangerous.to light tan-colored head. Alcohols are soft. though not overwhelming. very rich. Unibroue Eau Benite. alcohol provides some of the balance to the malt. spicy. Affligem Nöel) 28 19. Fairly soft water. and are low to moderate in intensity. fig or prune notes. Overall Impression: A dark. Rochefort 8 (green cap). complex. dried cherry. hop and spice comments apply to flavor as well). moussy.110 IBUs: 20 – 35 FG: 1. mashed at higher temperatures than strong ales to reduce attenuation. Some alcohol and oxidative notes are acceptable. rich. Vital Statistics: OG: 1. Balance is often malty-sweet. Low to moderate carbonation. Overall Impression: An ale of significant alcoholic strength. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Light chocolate or roasted malt flavors are optional. May be almost opaque (if not. but may be well hopped (the impression of bitterness often depends on amount of aging). 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. No diacetyl. Spicy phenols may be present. with a rich malty sweetness. Noble hops or Styrian Goldings are commonly used. phenol. English-type or Styrian Goldings hops commonly used.g. akin to those found in Sherry or Port. Kasteelbier Bière du Chateau Donker. Moderately malty or sweet on palate. La Trappe Quadrupel. AleSmith Horny Devil should be entered in the Belgian Specialty Ale category (16E).g. spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. plum. The best examples are complex and delicate. Low bitterness for a beer of this strength. dense. but should never be prominent. Extended aging may contribute oxidative flavors similar to a fine old Sherry.024 SRM: 12 – 22 ABV: 8 – 11% Commercial Examples: Westvleteren 12 (yellow cap). History: A traditional English ale style. Rochefort 10 (blue cap). The complex and varied flavors should blend smoothly and harmoniously. but may be even paler. St. Noble-type. should be clear). Alcohol warmth is often evident and always welcome. Can be clear to somewhat hazy. Belgian Dark Strong Ale Aroma: Complex. Comments: Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) than Abbey versions. very strong Belgian ale. Port or Madeira. Gulden Draak. maltier balance. depending on age and conditioning. alcohol. and may take on a dried-fruit or vinous character. Moderate to high fruity esters are common. although older examples may be lower in body due to continued attenuation during conditioning. with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. chewy body. nutty. Scaldis/Bush. Avery Salvation. Old Ale Aroma: Malty-sweet with fruity esters. Flavor: Similar to aroma (same malt. Brasserie des Rocs Grand Cru. significant esters and alcohol.095 IBUs: 22 – 35 FG: 1. References to the devil are included in the names of many commercial examples of this style. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.. Bernardus Abt 12.5% Commercial Examples: Duvel. other Belgian specialty grains for character.005 – 1. Russian River Salvation 18E. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Southampton Abbot 12. Ingredients: Belgian yeast strains prone to production of higher alcohols. Hapkin. esters. though usually not as strong or rich as barleywine. keep subtle and in the background. Diacetyl low to none. Complex. toffee. “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. Belgian yeast strains are used – those that produce fruity esters.to light tan-colored head. bigger than strong bitters and brown porters. Age and oxidation may darken the beer further. although many traditional versions are quite simple. STRONG ALE 19A. caramelly and/or molasses-like flavors. North Coast Pranqster. Lost Abbey Judgment Day. Delirium Tremens. persistent cream. Hop aromas not usually present due to extended aging. Mouthfeel: Medium to full. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium. Dulle Teve. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry. vinous. Vital Statistics: OG: 1. toast and/or bready aroma. but this is optional and should not be too strong (enter as a specialty beer if it is). Huge. but usually have a peppery quality not clove-like. History: Most versions are unique in character reflecting characteristics of individual breweries. 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. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). No recognizable spice additions. The fruity esters are strong to moderately low. Alcoholic strength should be evident.” Smooth but noticeable alcohol warmth. and/or other specialty malt aromas. then aged at the brewery after primary fermentation (similar to the process used for . Traditionally bottle-conditioned (“refermented in the bottle”). Higher bitterness is allowable in Abbey-style beers with a higher FG.. although a few are lightly bitter. N’ice Chouffe. Lucifer. while Abbey-style beers can be quite full and creamy). ester. and can contain raisin. and sometimes phenolics are commonly used.

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

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

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

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

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

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

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

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

Melomels and pyments can have orange. tea. Similarly. Some natural acidity is often present (particularly in fruit-based meads). acidity. A very thin or watery body is likewise undesirable. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. but may not resemble the source plant. tannins. harsh or yeasty fermentation characteristics are undesirable. and to a lesser extent. Ingredients: Mead is made primarily from honey.035 – 1. • Defaults: If no attributes are specified. Braggots can be yellow to black. and can sometimes be quite light.170 ABV: hydromel: 3. alcohol and honey character is the essential final measure of any mead. blackberry honey is only distantly like blackberries. Vital Statistics: OG: hydromel: 1. These can all affect mouthfeel. For example. or from tea. or special characteristics. chemicals.5 – 7. standardstrength mead with no varietal honey character and no special ingredients. acidity. background. The proper balance of sweetness. these additives should not be readily discernable in flavor or aroma. not oranges. spices. Acidity and tannin help balance the overall honey. sweetness and age greatly affect the overall presentation. petillant or lightly carbonated. Any special ingredients should be well-blended with the other ingredients.050 Note that the perception of sweetness is a function of the percentage of residual sugar. If a honey variety is declared. • Optional Requirements: Entrants MAY specify honey varieties used. Complexity. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. flavor or aftertaste. with a pleasant mixture of subtle honey character. soft fruity esters. judges should evaluate the mead as a semi-sweet. Consider the OG. Competition organizers should make every effort to ensure that judges are provided the full set of attributes of the meads being evaluated. tea. If honey varieties are declared. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). Supplemental materials may be provided to judges if an obscure ingredient or method is used. Standard description applies for remainder of characteristics. 24. Cysers are most often golden. pink and/or purple hues. Appearance: Standard description applies.. and lead to a harmonious end product. • Category-Specific Requirements: Some categories require additional information.120 – 1.010 – 1. although the body is generally light to medium. in assessing sweetness. Dry Mead Aroma: Honey aroma may be subtle. If citrus. body generally decreases with lower gravity and/or drier meads. Sweetness or significant honey aromatics should not be expected. although it is an identifiable character. not a traditional). o Entrants MUST specify sweetness level (dry.990 – 1. and fruit and/or malt in some styles). the variety should be distinctive (if noticeable). Carbonation can vary widely (see definitions above). o Entrants MUST specify strength level (hydromel or light mead.025 – 1.g. water and yeast. red. petillant. No to minimal residual sweetness with a dry finish. strength and carbonation levels. sparkling or highly carbonated). Sulfury. the resulting mead should be entered appropriately (e. strength. declaring specific fruit. particularly in categories other than traditional mead. refer to the declared sweetness. tree. Note that the character of a varietal honey will be identifiable as distinct to the source flowers. sack or strong mead). The body can vary widely. acidity. and entering instructions. 24A. but well-made examples will have an enjoyable balance of honey flavors. In all cases. as a metheglin or open category mead. or fruit. Flavor: Subtle (if any) honey character. TRADITIONAL MEAD See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. aroma. alcohol.• • • • and can deteriorate with extended aging. Mouthfeel: Standard description applies. finish and flavor intensity to a dry white wine. and balance of sensory elements are most desirable. Sensations of body should not be accompanied by noticeable residual sweetness. standard mead. although most are in the medium-light to medium-full range. Smooth texture. so don’t rely only on FG to determine sweetness.010 semi-sweet: 1. however.5% standard: 7. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). and this character usually increases with strength (although extended aging can smooth this sensation). Still meads may have a very light level of carbonation. Standard description applies for remainder of characteristics. High carbonation will enhance the acidity and give a “bite” to the finish.5 – 14% sack: 14 – 18% FG: dry: 0. Mouthfeel: Before evaluating. Well-made examples will often have an elegant wine-like character. sweet). chemical additives or oakaging). lightly carbonated (petillant) meads will have noticeable bubbles. harmony. although not always identifiable.080 – 1. Note that stronger meads will have a fuller body. or the use of oak aging. Overall Impression: A wide range of results are possible. sweetness and alcohol presentation. Some minor adjustments in acidity and tannin can be made with citrus fruits. Entering and Categorizing Meads: • Mandatory Requirements: o Entrants MUST specify carbonation level (still. sweetness. or oak additives result in flavor components above a low. with no inconsistencies in color. Yeast nutrients may be used but should not be detected. orange-blossom honey has the character of orange blossoms. IBUs: not relevant for anything but braggot. Overall Impression: Similar in balance.120 sack: 1.080 standard: 1. Low levels of astringency are sometimes present (either from specific fruit or spices. Body generally increases with stronger and/or sweeter meads. balance-adjusting level. judges will look for the varietal character of the honey. 37 . For example.025 sweet: 1. and can sometimes be quite full and heavy. as well as any special ingredients. semi-sweet. an explanation of standard terms. and clean alcohol. body. A warming alcohol presence is often present. the color should reflect the ingredients used (type of honey. Different types of honey have different intensities and characters. but bittering hops are optional even in this style. Strength. 3.

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

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

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

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

Drier styles of cider in particular develop more complex but less fruity characters. Mouthfeel: • In general. However. No or little carbonation is termed still. moreover. cider and perry have a mouthfeel and fullness akin to a substantial white wine. either naturally occurring or with an added ML culture. the “mousse” (head) may be retained for a short time.. final gravity 1. Highly carbonated is termed sparkling. • Acidity is an essential element of cider and perry: it must be sufficient to give a clean. other components of taste—particularly acidity—must balance the sweetness. Tasting always proceeds from drier to sweeter. Note that honey is not a “sugar” for this purpose. 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). and enzymes. Enzymes may be used for clarification of the juice prior to fermentation. but visible particles are undesirable. any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault. adjuncts are prohibited except where specifically allowed in particular styles. The character contributed by tannin should be mainly astringency rather than bitterness. gushing. If made from culinary or table fruit. is a limited addition of sugar to achieve a suitable starting gravity. Other sugar sources that also add significant flavors (brown sugar. • Some styles of cider exhibit distinctly NON-fruity tastes or aromas.9% to 4% residual sugar. Carbonation may vary from entirely still to a champagne level. and difficult-to-manage heads are faults. In general.g. a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry. tannins are typically low.002 to 1.012. not dictate requirements when making the style. Perry is fermented pear juice. 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. the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed. • Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle-conditioning) or added (by CO2 injection). and only in some sub-categories. and then the entrant must state them. However. There are three categories of sweetness: o Dry: below 0. molasses) would also create a Specialty cider (such as New England style). • Sorbate may be added at bottling to stabilize the cider. o Medium: in the range between dry and sweet (0. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once).INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 27-28) Cider is fermented apple juice. This corresponds to a final specific gravity of under 1. any residual aroma/flavor from misuse or excessive use of sorbate (e. Sometimes characterized as either ‘offdry’ or ‘semi-sweet. A moderate carbonation level is termed petillant. Malo-lactic fermentation is allowed. a “geranium” note) is a distinct fault. Ingredients: • The apple and pear varieties are intended to illustrate commonly used examples. 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. However.8 or below). Full-sparkling ciders will be champagne-like. The only adjunct permitted in the Standard category. • If a cider is close to one of these boundaries.002.9% residual sugar. as a result a slight haze is not a fault. 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. If used. a “sheen” in either cider or perry generally indicates the early stage of 42 • lactic contamination and is a distinct fault. . The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. roughly equivalent to a final gravity of over 1. it should be identified by the sweetness category which best describes the overall impression it gives. are generally allowed as long as they are not detectable in the finished cider. refreshing impression without being puckering. • The sweetness (residual sugar.’ o Sweet: above 4% residual sugar. such as the “smoky bacon” undertones of a dry English cider. In some styles a “rustic” lack of brilliance is common. Entrant MUST state if malic acid was added. In fact. Appearance: • Clarity may vary from good to brilliant. The lack of sparkling clarity is not a fault.012). At the higher levels of carbonation. foaming. This affects both bitterness and astringency (see “Mouthfeel” below). Sulfites may be added as needed for microbiological control. 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. Perries are notoriously difficult to clear. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit). In sweeter ciders. nevertheless some tannin is desirable to balance the character. • Ciders and perries vary considerably in tannin. The body is less than that of beers. a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. Common processing aids. There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28).

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

070 FG: 1. Dark colors are not expected unless strongly tannic varieties of fruit were used. or sweet). It is a fault if the adjuncts completely dominate. Irvine's Vintage Ciders (WA) 28A. Entrants MUST specify if the cider was barrel-fermented or aged. It tends toward that of a young white wine. Aroma/Flavor: There is a pear character. Overall Impression: Like a dry white wine. or sparkling). with adjuncts to raise alcohol levels. but should not show oxidation characteristics.. [UK] Gwatkin Blakeney Red Perry. but not obviously fruity. May be significantly tannic depending on fruit added. Entrants MUST specify carbonation level (still. Only very slight acetification is acceptable. or sparkling).FG: 1. Mouthfeel: Substantial. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. and derivative flavors from sugar adjuncts. 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. (For example. Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI) 27E.045 – 1. Cider character must be distinctive. Uncle John’s Fruit House Winery Perry (MI) 28B. petillant. Moderate tannin. Appearance: Clear to brilliant.070 – 1. Gin. Overall Impression: Tannic. Carbonation may range from still to champagne-like. Cloudiness or hazes are inappropriate. Appearance: Slightly cloudy to clear. Overall impression: Substantial body and character . because higher alcohol is derived from addition of sugar rather than juice. Many “perry pears” are nearly inedible. Entrants MUST specify sweetness (medium or sweet). moderate to high tannin apparent as astringency.g. Color appropriate to added fruit. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. Oliver’s Blakeney Red Perry and Herefordshire Dry Perry 28. berries should give red-to-purple color.) Mouthfeel: Substantial. SPECIALTY CIDER AND PERRY Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). petillant.995 – 1. Aroma/Flavor: The cider character must be present and must fit with the other fruits. and raisins. If the barrel was formerly used to age spirits. Huffcap. petillant. alcoholic. and with low astringency and bitterness.000 – 1. Vital Statistics: OG: 1.010 ABV: 9 – 12% Commercial Examples: [US] AEppelTreow Summer’s End (WI). a judge might ask. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. 44 . strong alcohol. Comments: Entrants MUST specify carbonation level (still. Christian Drouin Poire.010 ABV: 7 – 13% Commercial Examples: There are no known commercial examples of New England Cider. Comments: Entrants MUST specify carbonation level (still. Vital Statistics: OG: 1.050 – 1. etc. petillant. Golden Russet Vital Statistics: OG: 1. whisky or rum) may also be present. berry. This style is sometimes barrel-aged. AEppelTreow Red Poll Cran-Apple Draft Cider (WI). and the beverage made from a combination of apple and pear juice (sometimes called “pider”). Aroma/Flavor: A dry flavorful cider with robust apple character. pale to medium-gold. Variety of pear(s) used must be stated. ropy/oily characters are serious faults. Wandering Aengus Pommeau (OR).000 – 1. Some slight bitterness. but must be subtle. pale to medium yellow. Entrants MUST specify sweetness (dry or medium). molasses. Vital Statistics: OG: 1. Still to lightly sparkling. Oxidation is a fault. Uncle John’s Fruit House Winery Fruit House Apple (MI).995 – 1. Adjuncts are intended to raise OG well above that which would be achieved by apples alone.100 FG: 0. Roxbury Russet. balanced. The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category). Aroma/Flavor: Comparable to a Common Cider. Blossomwood Laughing Pig Perry (CO). Comments: Adjuncts may include white and brown sugars.020 ABV: 5 – 9% Commercial Examples: [France] Bordelet Poire Authentique and Poire Granit. Overall Impression: Like a dry wine with complex flavors. small amounts of honey. medium. those made with substantial amounts of sugar-sources to increase starting gravities.070 FG: 0. 28C. Mouthfeel: Lighter than other ciders. Medium to medium-sweet. Appearance: Clear to brilliant. some flavor notes from the spirit (e.010 ABV: 5 – 9% Commercial Examples: [US] West County Blueberry-Apple Wine (MA). Appearance: Clear to brilliant.060 – 1. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. Entrants MUST specify sweetness (dry. Mouthfeel: Relatively full. Generally quite pale. with the exception of adjuncts allowed. or sparkling). Bellwether Cherry Street (NY).020 ABV: 5 – 7% Commercial Examples: [US] White Winter Hard Pear Cider (WI). Fruit Cider This is a cider with other fruits or fruit-juices added . not orange. Comments: Entrants MUST specify carbonation level (still. The apple character must marry with the added fruit so that neither dominates the other. Varieties: Butt.for example. “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alcopop. Entrants MUST specify sweetness (dry or medium). in which case there will be oak character as with a barrel-aged wine. Varieties: Northern Spy. Blakeney Red.100 FG: 0. or sparkling).995 – 1. Mousiness. AEppelTreow Perry (WI). Very dry to slightly medium.

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

7-5.5-10.4-5.045-60 1.3-7. Extra Special/Strong Bitter (English Pale Ale) 9.007-11 1.5 4.5 4. AMBER HYBRID BEER A.6 4.5-5.038-54 1.044-56 1. Irish Red Ale E.0 9.2 7.2 IBU 8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35 20-27 16-26 25-35 15-20 15-28 20-30 15-30 25-40 30-45 35-50 25-35 25-40 30-50 10-20 10-25 15-30 17-28 17-35 IBU 30-45 25-40 SRM 2-3 2-4 2-6 3-5 4-6 2-5 3.008 1. Munich Helles E.006-12 1.046-52 1.2 4. LIGHT HYBRID BEER A.004-10 1.0 4.9-5.4-5.0 4.2 4. DARK LAGER A. 2008 Update STYLE 1.5-6 3-6 10-16 7-14 14-22 14-28 17-30 6-11 14-22 6-25 18-30 2. Standard American Lager C.040-55 1.044-56 1.4 6.045-51 1.2-6.0 4.0 ABV% 4.8-4.032-40 1.010-14 1.2-5.008-12 1. AMERICAN ALE A.0-10.3 4. German Pilsner (Pils) B. American Pale Ale B.010-15 ABV% 2.008-13 1.6 3.8-5.010-16 1.0-5.6-6.010-15 1.044-50 1. Lite American Lager B.035-40 1.013-19 1.2-3. Cream Ale B.048-54 1. Munich Dunkel C.008-13 1.5 4.3-7.0 4.5-5.8 3.064-72 1.007-11 1.2-5.8-4.998-1.010-15 1.078-120 1.2 4.040-48 1.6 4.2-5. Schwarzbier 5.2-3.010-16 1.018-56 FG 1.064-72 1.045-60 FG 0.042-55 1. Dortmunder Export 2. Scottish Heavy 70/C. ENGLISH PALE ALE A.040-50 1. Premium American Lager D. Traditional Bock C.0 6.008-12 1. Dark American Lager B. Düsseldorf Altbier 8. Kölsch D.010-15 1.046-52 1.010-15 1.7 4.010-13 1. American Wheat or Rye Beer 7.013-17 1.008-12 1.2004 BJCP STYLE CHART.010-15 1.008-12 1.5 4.9 3. SCOTTISH AND IRISH ALE A.6-6. Special/Best/Premium Bitter C. LIGHT LAGER A.020-35 1. Scottish Light 60/B.044-60 1.010-16 1. California Common Beer C.048-56 1.016-24 1. Oktoberfest/Märzen 4. Blonde Ale C.2 4. Standard/Ordinary Bitter B.2 3.2 2.044-50 1.0-14.5-5 3-6 3.5-5.0 4. North German Altbier B.5-6. Eisbock 6.048-56 1.046-54 1. Bohemian Pilsener C.5-3.040-54 1.8-5.8-6.011-14 1.5-5 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 .046-54 1.070-130 OG 1.4-5.008-13 1. American Amber Ale 46 OG 1.010-14 1.2 4.030-35 1.5-5.5-6. Doppelbock D.028-40 1.5-5. Strong Scotch Ale STYLE 10.044-60 1.046-56 1. Classic American Pilsner 3. Vienna Lager B.2 3. Maibock/Helles Bock B.010-16 1.0 4. BOCK A.010-15 1.011-18 1.050-57 1.4 4.4 6. EUROPEAN AMBER LAGER A.048-60 1.072-112 1. Scottish Export 80/D.4 4. PILSNER A.0-6.012-16 1.5-6.

010-14 1. Belgian Pale Ale C. American IPA C.5 2. Belgian Tripel D.048-65 1.0-8.9 5. Belgian Specialty Ale 17.060-90 1.8-6.5 5.5 5.5-7 3-6 12-22 .0-7. English IPA B.8-4.056-75 1.5 Variable 2.5-8.005-16 1.6 6.010-18 1.5-5.008-14 1.5 6.5-10. Weizen/Weissbier B.0-7.010-18 1.8-5.064-90 1. PORTER A.050-75 1.6-6.000-06 1.048-65 1.6 7.008-18 1.2-5.010-24 ABV% 6.040-60 1. Belgian Dubbel C.028-32 1.012-16 1. Gueuze F. Belgian Dark Strong Ale 47 OG 1.040-52 1.5 4.010-14 1. Robust Porter C. INDIA PALE ALE (IPA) A. Straight (Unblended) Lambic E. Witbier B. Imperial IPA 15.015-22 1.008-16 Variable 1.075-115 1. Saison D.0-5.010-14 1. Berliner Weisse B.010-16 1.0-8. ENGLISH BROWN ALE A.5-8.0 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 18.8 4.5 8.5 4. Mild B. Dry Stout B.8-3.4 4. Northern English Brown Ale 12. SOUR ALE A. Roggenbier (German Rye Beer) 16.0 4. Flanders Red Ale C.045-60 1.008-12 1.008-13 1.000-10 4.0-7. Weizenbock D. Belgian Golden Strong Ale E.048-57 1. Dunkelweizen C.048-65 1.050-75 1.5-6. American Stout F.001-10 1.075-110 FG 1.0 5.5 7.010-20 1.0-7.044-52 1. Fruit Lambic 1.5-7. American Brown Ale 11.010-18 1.0-8.010-18 1.070-90 1. Flanders Brown Ale/Oud Bruin D.044-56 1.011-14 1.2 2.0 5.040-54 1. Baltic Porter 13.070-95 1.075-85 1.3-5.8-4.003-06 1.4 4.0-7.040-52 1.030-38 1. Oatmeal Stout D. Russian Imperial Stout 14. Bière de Garde E.0 5.002-12 1.5-9.048-54 1.5-9. Brown Porter B.C.036-50 1.044-60 1.016-24 1.0 4.0-5.002-12 1.008-13 1.008-18 1. BELGIAN AND FRENCH ALE A.033-42 1.5 5.5 7.0 4. Belgian Blond Ale B.040-60 1.0 IBU 15-30 15-25 20-40 22-35 20-35 SRM 4-7 10-17 4.010-22 1.0 4.0 6.056-75 1.062-75 1.007-11 1.018-30 1.5 5.3-6.046-56 1. Southern English Brown Ale C.0 4.0-6.2-5.010-14 1.0-11.040-74 1.0 8. STOUT A. Foreign Extra Stout E.044-52 1.060-80 Variable 1.5 4.3-5. GERMAN WHEAT AND RYE BEER A.008-12 1.062-75 1.1 4. BELGIAN STRONG ALE A.0-7.0 5. Sweet Stout C.012-24 1.0-12.6 4.5-10.008-14 1.0-6.

Dry Mead B.995-1. Old Ale B. American Barleywine 20.995-1.0-9. Fruit Cider C.050-65 1. TRADITIONAL MEAD A. Sweet Mead 25.990-1. FRUIT BEER 21.000-20 1.19. Other Smoked Beer C.012-16 with with with 4.050-75 1. MELOMEL (FRUIT MEAD) A.045-70 1. Wood-Aged Beer 23. Open Category Mead 27.050-57 Varies Varies Varies 1. STANDARD CIDER AND PERRY A. Other Specialty Cider or Perry 1. Traditional Perry 28. Common Cider B.060-90 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 0.0-12.0-12.8-6.010 0. New England Cider B.045-65 1. French Cider D.020 7-13% 5-9% 9-12% 5-12% N/A N/A N/A N/A N/A N/A N/A N/A 1. Christmas/Winter Specialty Spiced Beer 22.0 base 30-60 35-70 50-120 beer 10-22 8-22 10-19 style 48 . Herb.010 0.000-20 0.010 0.018-30 1. or Vegetable Beer B.025-50 Varies Varies Varies N/A N/A N/A N/A N/A N/A 1.995-1. Cyser (Apple Melomel) B. Braggot C. Semi-Sweet Mead C.010-25 1. OTHER MEAD A.995-1. Other Fruit Melomel 26. English Cider C. English Barleywine C.080-120 1. Pyment (Grape Melomel) C.060-100 1.070-100 1.010-20 1. Apple Wine D. SPECIALTY CIDER AND PERRY A. Classic Rauchbier B.010 1. SPICE/HERB/VEGETABLE BEER A. SPECIALTY BEER 24.0 base base base 20-30 beer beer beer 12-22 style style style Varies Varies with with base base beer beer style style 1. Common Perry E.050-60 1.045-100 0.050-70 1. SMOKE-FLAVORED & WOOD-AGED BEER A. Spice.080-120 Varies 1.0 8.0 8.015-22 1.010 1. Metheglin B.995-1.016-30 with 6. STRONG ALE A.