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Light Lager
Styles 1. 2. 3. 4. 5. 1A. Lite American Lager 1B. Standard American Lager 1C. Premium American Lager 1D. Munich Helles 1E. Dortmunder Export

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 medium yellow color. White, frothy head seldom persists. Very clear. Flavor: Crisp and dry flavor with some low levels of 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 FG IBUs SRM ABV

1.030 - 1.040 0.998 - 1.008 8 - 12 2 - 3 3.2 - 4.2% Commercial Examples: Miller Lite, Bud Light, Coors Light, Amstel Light

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 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 FG IBUs SRM ABV

1.040 - 1.050 1.004 - 1.010 8 - 15 2 - 4 4.2 - 5.1% Commercial Examples: Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager

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 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 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 FG IBUs SRM ABV

1.046 - 1.056 1.008 - 1.012 15 - 25 2 - 6 4.7 - 6% Commercial Examples: Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha

1D. Munich Helles Aroma: Grain and sweet, clean malt aromas predominate. May also have a very light 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 malt flavors predominate, with a low to mediumlow hop bitterness that partially offsets the malty palate. Very slight hop flavor acceptable. 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. 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 FG IBUs SRM ABV

1.045 - 1.051 1.008 - 1.012 16 - 22 3 - 5 4.7 - 5.4% Commercial Examples: Hacker-Pschorr M̹nchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Andechser Hell, Augustiner Lagerbier Hell, Weihenstephaner Original, Stoudt's Gold Lager

and is slightly stronger than both. Some mineral character might be noted from the water. can be grainy to somewhat sweet.056 1. clear with a persistent white head. Ingredients: Minerally water with high levels of sulfates.010 . Dortmunder Union Export. No diacetyl. providing a smooth yet crisply refreshing beer.30 4 . Overall Impression: Balance is the hallmark of this style.048 . Dortmunder Export Aroma: Low to medium noble (German or Czech) hop aroma. Appearance: Light gold to deep gold.6% Commercial Examples: DAB Export. Great Lakes Dortmunder Gold.6 4. Flavor: Neither malt nor hops dominate. Pilsner malt. minerally water can often be tasted. Dortmunder Kronen. carbonates and chlorides. German or Czech noble hops. Dominion Lager. but both are in good balance with a touch of sweetness. Saratoga Lager. and labeled as such. Gordon Biersch Golden Export . no diacetyl. Clean. the hop character of a Pils.1. German lager yeast. History: A style indigenous to the Dortmund industrial region. providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt). Hard. no fruity esters. Vital Statistics: OG FG IBUs SRM ABV 1. medium carbonation. Mouthfeel: Medium body.1. Comments: Brewed to a slightly higher starting gravity than other light lagers. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Beer from other cities or regions can be brewed to Export strength. Moderate malt aroma.8 .015 23 . It has the malt profile of a Helles.1E. and is not strictly synonymous with the "Dortmunder" style. Ayinger Jahrhundert. The term "Export" is a beer strength category under German beer tax law. Dortmunder has been on the decline in Germany in recent years.

Ingredients: Pilsner malt.044 . no diacetyl. Appearance: Straw to light gold. Victory Prima Pils.050 1. no fruity esters. no diacetyl. clean. Holsten Pils. 2A. medium to high carbonation. 2B. Overall Impression: Crisp. Spaten Pils. 2C. German Pilsner (Pils) Aroma: Typically features a light grainy malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Flavor: Crisp and bitter. drier in finish. medium sulfate water. Modern examples of German pilsners tend to become paler in color. German lager yeast.5 4. with a dry to medium-dry finish.1. Classic American Pilsner 2A. History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany. brilliant to very clear. Pilsner Styles 1. long-lasting white head. Clean. although some grainy flavors and slight malt sweetness are acceptable. Bohemian Pilsener 3. with a creamy. Brooklyn Pilsner .5. Warsteiner. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste.45 2 . May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt). refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. Tettnanger and Spalt for taste and aroma).1. Hop flavor can range from low to high but should only be derived from German noble hops.013 25 . Vital Statistics: OG FG IBUs SRM ABV 1. German Pilsner (Pils) 2.2% Commercial Examples: Bitburger. Mouthfeel: Medium-light body. Lighter in body and color.008 . and with higher carbonation than a Bohemian Pilsener. Clean. 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. no fruity esters. German hop varieties (especially noble varieties such as Hallertauer. Moderate to moderately-low yet well attenuated maltiness.2. Jever Pils.4 . and more bitter as you move from South to North in Germany. Koenig Pilsener.

may make it seem medium-full). with a dense.2 . Substantial. Bitterness is prominent but never harsh. Dock Street Bohemian Pilsner 2C.056 1. Otherwise clean. often classic noble hops.2B. creamy white head. Medium . this style was the original clear. corn-like sweetness from the use of maize with substantial offsetting hop bitterness. low carbonate water provide a distinctively soft. Traditional yeast sometimes can provide a background diacetyl note.5. Classic American Pilsner Aroma: Low to medium grainy. Bohemian Pilsener Aroma: Rich with complex malt and a spicy. rounded hop profile. complex maltiness combined with a pronounced yet soft and rounded bitterness and flavor from Saaz hops. light-colored beer. Czech lager yeast. Flavor: Rich.017 35 . Medium to moderately high hop aroma. Dextrins provide additional body. drier. Appearance: Yellow to deep gold color. History: First brewed in 1842. corn-like or sweet maltiness may be evident (although ricebased beers are more neutral). brilliant to very clear. Clean lager character. Slight grainy. Some diacetyl is acceptable. 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. Overall Impression: Crisp. Ingredients: Soft water with low mineral content. medium carbonation. and diacetyl enhances the perception of a fuller palate. Some DMS is acceptable. but need not be present. Some diacetyl is acceptable.013 . Moravian malted barley.4% Commercial Examples: Pilsner Urquell.1. Mouthfeel: Medium-bodied (although diacetyl. Saaz hops and low sulfate. Czech Rebel.5 . Comments: Uses Moravian malted barley and a decoction mash for rich. Staropramen. no fruity esters. if present.1. long lasting white head. complex and well-rounded yet refreshing. Budweiser Budvar (Czechvar in the US). Saaz hops. and often lack corn-like flavors.45 3. and does not linger. Vital Statistics: OG FG IBUs SRM ABV 1. The aftertaste is balanced between malt and hops.6 4.044 . with no fruity esters. floral Saaz hop bouquet. malt character. Gambrinus Pilsner. Clean. Appearance: Very pale gold to deep burnished gold. longlasting. with no fruitiness or diacetyl. Bright clarity. Rice-based versions are crisper. but need not be present.

No fruitiness or diacetyl. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. Should be smooth and well-lagered. Modern American hops such as Cascade are inappropriate. or modern noble crosses (Ultra.050-1.048 after Prohibition. Rice contributes a crisper.010 .to high hop flavor from noble hops (either late addition or first-wort hopped). traditional continental noble hops. Maize lends a distinctive grainy sweetness.1. Liberty.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1. Medium to high carbonation levels. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. Mouthfeel: Medium body and rich. Native American hops such as Clusters.060 1.044 . History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. but with the underlying malt and hops that stand out when compared to other modern American light lagers. OGs of 1. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. which should not be coarse nor have a harsh aftertaste.044-1. Overall Impression: A substantial Pilsner that can stand up to the classic European Pilsners. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition. more neutral character. creamy mouthfeel.5 .6% Commercial Examples: Occasional brewpub and microbrewery specials . Comments: The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA.6 4. Refreshing.40 3 . This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.1. Vital Statistics: OG FG IBUs SRM ABV 1.Crystal) are also appropriate.015 25 . Medium to high hop bitterness.

History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast.010 . Flavor: Soft. Large. persistent head. Smooth.5 . Moderately crisp finish.046 . Fairly dry finish.30 10 . Ingredients: Vienna malt provides a lightly toasty and complex. but unfortunately are now more like sweet. Vienna Lager 2. with a gentle creaminess. Similar. Moderately hard.052 1. Many Mexican amber and dark lagers used to be more authentic. 3A. Mouthfeel: Medium-light to medium body. Bright clarity. Clean lager character. Noble hop flavor may be low to none. Can use some caramel malts and/or darker malts to add color and sweetness. only the finest quality malt should be used. Lighter overall than Oktoberfest. with a firm enough hop bitterness to provide a balanced finish.7% . As with Oktoberfests.16 4. Nearly extinct in its area of origin. with both malt and hop bitterness present in the aftertaste. elegant malt complexity is in the forefront. Some toasted character from the use of Vienna malt. May have a bit of alcohol warming. The style owes much of its character to the method of malting (Vienna malt). A light toasted malt aroma may be present. Oktoberfest/Märzen 3A.1. drier and more bitter. European Amber Lager Styles 1. adjunct-laden American Dark Lagers. Moderate carbonation.014 18 .5. Regrettably. 3B. but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character. yet still decidedly balanced toward malt.3. carbonate-rich water. Caramel aroma is inappropriate. along with Continental hops (preferably noble varieties). off-white. melanoidin-rich malt profile. most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. Noble hop aroma may be low to none. with no fruity esters or diacetyl. Vienna Lager Aroma: Moderately rich German malt aroma (of Vienna and/or Munich malt). Comments: American versions can be a bit stronger. though less intense than Oktoberfest. Vital Statistics: OG FG IBUs SRM ABV 1. the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s.1. while European versions tend to be sweeter. elegant maltiness that dries out in the finish to avoid becoming sweet. No roasted or caramel flavor. Overall Impression: Characterized by soft. Appearance: Light reddish amber to copper color.

"Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts. Negra Modelo.016 20 . but finish is moderately dry. though the finish is not sweet.056 1. and possibly some crystal malt. like a strong Helles. This is one of the classic malty styles. with significant carbonate content is welcome. Overall Impression: Smooth. especially noble varieties.14 4. Clean lager character with no diacetyl or fruity esters Mouthfeel: Medium body. Typically brewed in the spring. with a maltiness that is often described as soft. although American versions can be stronger. with a creamy texture and medium carbonation. All malt should derive from the finest quality two-row barley.1. although German Vienna malt is often the backbone of the grain bill. Clean lager aroma with no fruity esters or diacetyl. Caramel aroma is inappropriate. A decoction mash can help develop the rich malt profile. Gordon Biersch Vienna Lager. Hop bitterness is moderate. with some Munich malt. Vital Statistics: OG FG IBUs SRM ABV 1.2% strength and 35 IBUs).1. with solid foam stand. complex.050 . Served in autumn amidst traditional celebrations. Noche Buena. signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. History: Origin is credited to Gabriel Sedlmayr. No hop aroma. Capital Wisconsin Amber 3B. are most authentic. with a depth of malt character. Oktoberfest/Märzen Aroma: Rich German malt aroma (of Vienna and/or Munich malt). Distinctive and complex maltiness often includes a toasted aspect. Export German versions are typically orange-amber in color. clean. Noticeable caramel or roasted flavors are inappropriate. Smooth. Pils malt.Commercial Examples: Great Lakes Eliot Ness (unusual in its 6. and have a distinctive toasty malt character. Ingredients: Grist varies.28 7 .8 . Bright clarity. German beer tax law limits the OG of the style at 14°P since it is a vollbier. and elegant but never cloying. Old Dominion Aviator Amber Lager. Fully fermented. shortly after lager yeast was first isolated. Continental hops. Comments: Domestic German versions tend to be golden. without a cloying finish. G̦sser Dark.5. based on an adaptation of the Vienna style developed by Anton Dreher around 1840. Balance is toward malt. A light to moderate toasted malt aroma is often present. Somewhat alkaline water (up to 300 PPM). Appearance: Dark gold to deep orange-red color.012 . and noble hop flavor is low to none. and rather rich. Samuel Adams Vienna Style Lager.7% . Flavor: Initial malty sweetness.

Capital Oktoberfest. Spaten Oktoberfest. Hacker-Pschorr Original Oktoberfest. Ayinger Oktoberfest-Märzen. Hofbräu Oktoberfest. Gordon Biersch Märzen. Samuel Adams Oktoberfest (a bit unusual in its late hopping) . Goose Island Oktoberfest.Commercial Examples: Paulaner Oktoberfest. Eggenberger Märzen.

Saint Pauli Girl Dark. molasses or cocoa). 4A. Comments: A broad range of international lagers that are darker than pale. May have a very light fruitiness. Warsteiner Dunkel. Dark Lager Styles 1. Light use of caramel and darker malts. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee. Hop aroma may range from none to light spicy or floral hop presence. May use coloring agents. Vital Statistics: OG FG IBUs SRM ABV 1.056 1. Hop bitterness at low to medium levels.22 4.1. Munich Dunkel 3. No diacetyl. Beck's Dark. 4B. and not assertively bitter and/or roasted.20 14 . Dark American Lager 2.or six-row barley. Appearance: Deep amber to dark brown with bright clarity and ruby highlights. San Miguel Dark. Crystal Diplomat Dark Beer . Medium-low to no roast and caramel malt aroma. 4C. Overall Impression: A somewhat sweeter version of standard/premium lager with a little more body and flavor. and is usually light tan in color.008 . Ingredients: Two. or fruitiness). Schwarzbier (Black Beer) 4A. Burnt or moderately strong roasted malt flavors are a defect. Smooth.4. Hop flavor ranges from none to low levels. Shiner Bock. although a highly-carbonated beer. Dark American Lager Aroma: Little to no malt aroma.2 . Can have low levels of yeast character (green apples.6% Commercial Examples: Dixie Blackened Voodoo. DMS. Flavor: Moderately crisp with some low to moderate levels of sweetness. spicy or floral hop presence.012 8 . Mouthfeel: Light to somewhat medium body. Hop aroma may range from none to light. Foam stand may not be long lasting. corn or rice as adjuncts. No diacetyl.044 .1.

Often decoction mashed to enhance the malt flavors and create the depth of color. but a slight noble hop aroma is acceptable. Clean lager character with no fruity esters or diacetyl. Gordon Biersch Dunkels. Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Moderately carbonate water. Noble German hop varieties and German lager yeast strains should be used. Appearance: Deep copper to dark brown. but not as intense as a bock or as roasted as a schwarzbier. Ingredients: Grist is primarily made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. light to medium tan head.6% Commercial Examples: Ayinger Altbairisch Dunkel. The taste can be moderately sweet. Weltenburger Kloster Barock-Dunkel. chocolate.010 . Hacker-Pschorr Alt Munich Dark.1. earthy richness not found in exported filtered dunkels.1.28 4. often with a red or garnet tint. Moderate carbonation. No fruity esters or diacetyl should be detected. malt-accented beer in part because of the moderately carbonate water. Munich Dunkel Aroma: Rich. although murky unfiltered versions exist. Dinkel Acker Dark . usually with melanoidins reminiscent of bread crusts. with the balance tipped firmly towards maltiness. Penn Dark Lager. Vital Statistics: OG FG IBUs SRM ABV 1. Very slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add any flavor. with a yeasty.4B. Flavor: Dominated by the rich and complex flavor of Munich malt. Capital Munich Dark. although it should not be overwhelming or cloying.) Hints of chocolate. Very small amounts of crystal malt can add dextrins and color but should not introduce excessive sweetness. Aftertaste remains malty.056 1.5. like bread crusts (and sometimes toast. Usually clear. Rich Munich flavors. caramel. as are pronounced caramel flavors from crystal malt. May have a light astringency and a slight alcohol warming.28 14 . providing a firm and dextrinous mouthfeel without being heavy or cloying. Hop bitterness is moderately low but perceptible. Comments: Unfiltered versions from Germany can taste like liquid bread. Paulaner Alt Muenchner Dunkel.016 18 . Burnt or bitter flavors from roasted malts are inappropriate. Creamy. and/or toffee are also acceptable. toast or nuttiness may be present in the background. Mouthfeel: Medium to medium-full body. although the hop bitterness may become more apparent in the medium-dry finish.048 . Noble hop flavor is low to none. Munich malt sweetness. nuts. History: The classic brown lager style of Munich which developed as a darker. Harpoon Munich-type Dark Beer. Hints of caramel.5 .

Light to moderate noble hop flavor. despite the use of dark. which can last into the finish. Noble-type German hop varieties and clean German lager yeasts are preferred. porter-like flavors. No harshness or astringency." the beer is rarely that dark.010 . While sometimes called a "black pils. neutral character to a rich. drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base.1. and probably a variant of the Munich Dunkel style. Vital Statistics: OG FG IBUs SRM ABV 1. persistent. Sprecher Black Bavarian. Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish. Moderate to moderately high carbonation. Large. which can have a clean. Einbecker Schwarzbier. History: A regional specialty from southern Thuringen and northern Franconia in Germany. and may have a hint of caramel. Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. Aftertaste tends to dry out slowly and linger.016 22 . Comments: In comparison with a Munich Dunkel. 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.4% Commercial Examples: Kostritzer Schwarzbier. Appearance: Medium to very dark brown in color. Weeping Radish Black Radish Dark Lager.4C. sweet. Ingredients: German Munich malt and Pilsner malts for the base. Schwarzbier (Black Beer) Aroma: Low to moderate malt.30+ 4. don't expect strongly roasted. Medium-low to medium bitterness. Smooth. The malt can be clean and neutral or rich and Munich-like. with low aromatic sweetness and/or hints of roast malt often apparent. but which are never burnt. yet almost never truly black. Mouthfeel: Medium-light to medium body.4 . Some residual sweetness is acceptable but not required.32 17 . Sapporo Black Beer .052 1. Flavor: Light to moderate malt flavor. roasted malts.1. Very clear. supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors.046 . Clean lager character with no fruity esters or diacetyl.5. tan-colored head. often with deep ruby to garnet highlights. usually darker in color. Kulmbacher Monchshof Premium Schwarzbier. A low noble hop aroma is optional.

Appearance: Deep gold to light amber in color. Maibock/Helles Bock 5B. or a Munich helles brewed to bock strength. Large. not cloying. Doppelbock 5D. No non-malt adjuncts. Ingredients: Base of pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). strong. Clean. 5A. malty lager beer. 2. May have a light DMS flavor from pils malt. often with a spicy quality. Hop character is generally more apparent than in other bocks. There is some dispute whether Helles ("pale") Bock and Mai ("May") Bock are synonymous. Smooth and clean with no harshness or astringency. but some believe that Maibock is a "fest" type beer hitting the upper limits of hopping and color for the range. Lagering should provide good clarity. creamy. but boiling is less than in traditional bocks to restrain color development. Comments: Can be thought of as either a pale version of a traditional bock. History: A fairly recent development in comparison to the other members of the bock family. persistent. often with a lightly toasted quality and low melanoidins. Well-attenuated. May have a light DMS aroma from pils malt. Some alcohol may be noticeable. May have a low spicy or peppery quality from hops and/or alcohol. white head. While quite malty. Traditional Bock 5C. Moderately low to no noble hop aroma. Mouthfeel: Medium-bodied. not yeast-derived esters developed during fermentation. . Eisbock 5A. Decoction mash is typical. 4. Clean lager yeast. Some alcohol warming may be present. Maibock/Helles Bock Aroma: Moderate to strong malt aroma. and more bitter than a traditional bock. despite the increased hop bitterness. No diacetyl. Moderate hop bitterness (more so in the balance than in other bocks). Overall Impression: A relatively pale. Noble hops. hoppier. this beer typically has less dark and rich malt flavors than a traditional bock.5. Flavor: The rich flavor of continental European pale malts dominates (pils malt flavor with some toasty notes and/or melanoidins). with a moderately dry finish that may taste of both malt and hops. Fruity esters should be low to none. Any fruitiness is due to Munich and other specialty malts. Bock Styles 1. The serving of Maibock is specifically associated with springtime and the month of May. Moderate to moderately high carbonation. Designed to walk a fine line between blandness and too much color. with no fruity esters or diacetyl. 3. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest). Moderate to no noble hop flavor. Clean. Little to no caramelization. Soft water preferred so as to avoid harshness. May also be drier. The hops compensate for the lower level of melanoidins.

Appearance: Light copper to brown color.072 1.064 . allowing a bit of sweetness to linger into the finish. Einbecker Mai-Urbock.11 6. not yeast-derived esters developed during fermentation.1. Traditional Bock Aroma: Strong malt aroma. Well-attenuated. not cloying. Recreated in Munich starting in the 17th century. Water hardness can vary. rarely a tiny bit of dark roasted malts for color adjustment. "Bock" also means "billy-goat" in German. Augustiner Hellerbock.3 . Mouthfeel: Medium to medium-full bodied. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect. Any fruitiness is due to Munich and other specialty malts. Capital Maibock. off-white head. Some alcohol may be noticeable. never any non-malt adjuncts. often with moderate amounts of rich melanoidins and/or toasty overtones.1. History: Originated in the Northern German city of Einbeck. Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts. Some caramel notes may be present from decoction mashing and a long boil. Virtually no hop aroma. malty lager beer. and was thus only used after the beer came to Munich. Victory St. Clean. Hofbräu Maibock. Some alcohol warmth may be found. Hacker-Pschorr Hubertus Bock. Lagering should provide good clarity despite the dark color. Moderate to moderately low carbonation. Continental European hop varieties are used.011 . No diacetyl. Smooth. Large. Ingredients: Munich and Vienna malts. Comments: Decoction mashing and long boiling plays an important part of flavor development.35+ 6 . Boisterous. Gordon Biersch Blonde Bock 5B. No roasted or burnt character. with no esters or diacetyl. often with attractive garnet highlights. creamy. without harshness or astringency.018 23 .4% Commercial Examples: Ayinger Maibock. and is often used in logos and advertisements. persistent.Vital Statistics: OG FG IBUs SRM ABV 1. as it enhances the caramel and melanoidin flavor aspects of the malt. but should never be hot.7. Clean. although moderately carbonate water is typical of Munich. No hop flavor. Low to no fruity esters. Overall Impression: A dark. which contribute melanoidins and toasty flavors. Hop bitterness is generally only high enough to support the malt flavors. strong. Clean lager yeast. Vital Statistics: . which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century).

A moderately low fruity aspect to the aroma often described as prune." either as a tribute to the prototypical Salvator or to take advantage of the beer's popularity. and can display noticeable legs.019 20 . Darker versions often have ruby highlights. with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). Virtually no hop aroma. A very slight chocolate flavor is optional in darker versions. the boil. The term "doppel (double) bock" was coined by Munich consumers. Darker versions will have significant melanoidins and often some toasty flavors. History: A Bavarian specialty first brewed in Munich by the monks of St. Comments: Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing. A very slight chocolate-like aroma may be present in darker versions. plum or grape) is optional in darker versions. although a light noble hop aroma is acceptable in pale versions. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. Darker versions will have significant melanoidins and often some toasty aromas. Large. Appearance: Deep gold to dark brown in color. and aging. Paler versions generally have a drier finish. but should have an impression of attenuation.1. Great Lakes Rockefeller Bock 5C. but this should be smooth and warming rather than harsh or burning. but should never be perceived as roasty or burnt. A light caramel flavor from a long boil is acceptable. No diacetyl. Little to no hop flavor (more is acceptable in pale versions). plum or grape may be present (but is optional) in dark versions due to reactions between malt. Invariably there will be an impression of alcoholic strength. Aass Bock. Very smooth without harshness or astringency.27 14 . Historical versions were less well attenuated than modern interpretations.OG FG IBUs SRM ABV 1. creamy. Some fruitiness (prune.2% Commercial Examples: Einbecker Ur-Bock Dunkel.013 .1. Doppelbock Aroma: Very strong maltiness.3 . Stronger versions might have impaired head retention. Lagering should provide good clarity. persistent head (color varies with base style: white for pale versions.7. Overall Impression: A very strong and rich lager. Lighter versions will have a strong malt presence with some melanoidins and toasty notes.072 1. A bigger version of either a traditional bock or a helles bock. not from incomplete fermentation. The pale versions will not . The sweetness comes from low hopping. Flavor: Very rich and malty.22 6. Presence of higher alcohols (fusels) should be very low to none. Most versions are fairly sweet. but no roasted or burned aromatics should ever be present. Mouthfeel: Medium-full to full body.064 . Many doppelbocks have names ending in "-ator. Moderate alcohol aroma may be present. Clean lager flavor with no diacetyl. Francis of Paula. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Moderate to moderately-low carbonation. off-white for dark varieties). but excellent pale versions also exist.

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). not yeastderived esters developed during fermentation. full and malty dark lager. No diacetyl. May have significant fruity esters.25 7 . Any fruitiness is due to Munich and other specialty malts. alcohol and bitterness (thus providing a home for very strong lagers). prune or grape.016 . Moretti La Rossa 5D. Eggenberg Urbock 23°. Tucher Bajuvator. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). fusels. Noble hops. Very smooth without harsh edges from alcohol. or other concentrated flavors.1. Pronounced legs are often evident. hoppier and more bitter. No hop flavor. It should not by sticky. Decoction mashing is traditional. some caramel. particularly those reminiscent of plum. Weltenburger Kloster AsamBock. Clean. May have significant fruity esters. Significant alcohol warmth without sharp hotness.072 . The alcohol should be smooth. Flavor: Rich. not harsh or hot.1. No hop aroma. bitterness.26+ 6 . EKU 28. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. Samichlaus. Low carbonation.have the same richness and darker malt flavors of the dark versions. Weihenstephaner Korbinian. Vital Statistics: OG FG IBUs SRM ABV 1. and occasionally a slight chocolate flavor. toasty qualities. prune or grape. sweet malt balanced by a significant alcohol presence. . Ayinger Celebrator. Clean lager yeast. the style can be considered to have no upper limit for gravity. Overall Impression: An extremely strong. particularly those reminiscent of plum.10+% Commercial Examples: Paulaner Salvator. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich). While most traditional examples are in the ranges cited. Augustiner Maximator. syrupy or cloyingly sweet. often with attractive ruby highlights. Water hardness varies from soft to moderately carbonate. and can have a certain dryness from the alcohol.096+ 1. No diacetyl. Mouthfeel: Full to very full bodied. Bell's Consecrator. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Spaten Optimator. Appearance: Deep copper to dark brown in color. and should help the hop bitterness balance the strong malt presence. Lagering should provide good clarity. intense malt and a definite alcohol presence. Alcohol aromas should not be harsh or solventy. The finish should be of malt and alcohol. Eisbock Aroma: Dominated by a balance of rich.024+ 16 . The malt can have melanoidins. and may be a bit drier. lager character.

Niagara Eisbock. not yeast-derived esters developed during fermentation.35+ 18 .30+ 9 . Southampton Eisbock . Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance.14+% Commercial Examples: Kulmbacher Reichelbräu Eisbock.035+ 25 . the name refers to the process of freezing and concentrating the beer. Ingredients: Same as doppelbock. Some doppelbocks are stronger than Eisbocks. Vital Statistics: OG FG IBUs SRM ABV 1. Any fruitiness is due to Munich and other specialty malts.1.078 .020 . Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).120+ 1.1.Comments: Eisbocks are not simply stronger doppelbocks. Eggenberg Urbock Dunkel Eisbock.

No diacetyl. These versions should be entered in the specialty/experimental category. High carbonation. but neither hops nor malt dominate. A sweet.6. Finish can vary from somewhat dry to faintly sweet from the corn. Appearance: Pale straw to moderate gold color. flavorful American lawnmower beer. lager strains were (and sometimes still are) used by some brewers. Brilliant. Head retention may be no better than fair due to adjunct use. A grain bill of six-row malt.053 is most common and IBUs are rarely as high as 25. Higher gravity examples may exhibit a slight alcohol warmth. 2. although body can reach medium. Cream Ale 6B. Hop aroma low to none. Comments: Classic American (i. Ingredients: American ingredients most commonly used. 3. Low to moderate maltiness and sweetness. as is some DMS. A low to moderate corny flavor from corn adjuncts is commonly found. sparkling clarity. but were not historically mixed with ale strains. hoppier (including some dry hopping) and more bitter (25-30+ IBUs). Soft water preferred. . Faint esters may be present in some examples. Low to medium head with medium to high carbonation. Cold conditioning isn't traditional. No diacetyl.050 . varying with gravity and attenuation.1. but are not required. well-attenuated. Adjuncts can include up to 20% flaked maize in the mash.e. Overall Impression: A clean. malt. Smooth mouthfeel with medium to high attenuation. History: An ale version of the American lager style. pre-prohibition) Cream Ales were slightly stronger. 6A. is common. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Light Hybrid Beer Styles 1. corn-like aroma and low levels of DMS are commonly found. Mouthfeel: Generally light and crisp. higher attenuation levels can lend a "thirst quenching" finish. Originally known as sparkling or present use ales. and up to 20% glucose or other sugars in the boil. Any variety of hops may be used. Neither malt nor hops prevail in the taste. Blonde Ale 6C. or a combination of six-row and North American two-row. 4. American Wheat or Rye Beer 6A. Usually well attenuated. Flavor: Low to medium-low hop bitterness. although modern brewers sometimes use it. and sugar. Faint fruity esters are optional. Kölsch 6D. although usually on the pale side. An OG of 1. Any variety of hops can be used for bittering and finishing. Many examples are kräusened to achieve carbonation. Cream Ale Aroma: Faint malt notes.

Blonde Ale Aroma: Light to moderate sweet malty aroma. toast. Light to moderate hop flavor (any variety).1. malt-oriented American craft beer.6% Commercial Examples: Genesee Cream Ale. Medium to high carbonation. Caramel flavors typically absent. Wisconsin Brewing Whitetail Cream Ale 6B. like pale ales) but in most areas this beer is designed as the entry-level craft beer. Low to moderate fruitiness is optional.Vital Statistics: OG FG IBUs SRM ABV 1. Mouthfeel: Medium-light to medium-full body. but shouldn't be overly aggressive. biscuit. and can reflect almost any hop variety. bread.5. Liebotschaner Cream Ale (Lion Brewery). approachable. but optionally some light character malt flavor (e. Regional variations exist (many West Coast brewpub examples are more assertive. Some versions may have honey. but the balance is normally towards the malt. Any hop variety can be used. History: Currently produced by many (American) microbreweries and brewpubs. Overall Impression: Easy-drinking.20+ 2. No diacetyl. Finishes medium-dry to somewhat sweet. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. wheat) can also be present. or cold-conditioned. Clear to brilliant.5 4.5 . New Glarus Spotted Cow Farmhouse Ale. May also be made with lager yeast. lightly fruity English. . spiced or fruit beer categories instead. Low to medium esters optional. this category can also include modern English Summer Ales. and less assertive American and English pale ales.1. although if any of these ingredients are stronger than a background flavor they should be entered in specialty. Clean American.012 15 .042 . No diacetyl.2 . spices and/or fruit added. Dave's Original Cream Ale (Molson). or Kölsch yeast. Ingredients: Generally all malt. Flavor: Initial soft malty sweetness. May have a low to medium hop aroma.055 1.. Comments: In addition to the more common American Blond Ale. American Kölsch-style beers. Sleeman Cream Ale.g. but are commonly found in many examples. but can include up to 25% wheat malt and some sugar adjuncts. Smooth without harsh bitterness or astringency. Appearance: Light yellow to deep gold in color. Little Kings Cream Ale (Hudepohl). but acceptable.006 . Low to medium white head with fair to good retention. Low to medium bitterness.

Vital Statistics: OG FG IBUs SRM ABV

1.038 - 1.054 1.008 - 1.013 15 - 28 3 - 6 3.8 - 5.5% Commercial Examples: Redhook Blonde, Catamount Gold, Widmer Blonde Ale, Coast Range California Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Pete's Wicked Summer Brew, Deschutes Cascade Golden

6C. Kölsch Aroma: Very low to no malt aroma. A pleasant, very subtle fruit aroma from fermentation (apple, cherry or pear) is desirable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist. Flavor: Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels. Mouthfeel: Smooth and crisp. Light body, although a few versions may be medium-light. Medium carbonation. Highly attenuated. Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale. History: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a "light, highly attenuated, hop-accentuated, clear top-fermenting vollbier." Comments: Served in a tall, narrow 200ml glass called a "Stange." Each Cologne brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Cologne breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess (which should not be entered in this category).

Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149°F. Fermented at cool ale temperatures (5965°F, although many Cologne brewers ferment at 70°F) and lager for at least a month. Vital Statistics: OG FG IBUs SRM ABV

1.044 - 1.050 1.007 - 1.011 20 - 30 3.5 - 5 4.4 - 5.2% Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; US versions: Goose Island Summertime, Crooked River Kölsch, Harpoon Summer Beer, Capitol City Capitol Kölsch

6D. American Wheat or Rye Beer Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clovey and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight sourness is optional. No diacetyl. Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head. Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Hefeweizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slight tartness in the finish. No diacetyl. Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. History: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens are acceptable (and can have some darker, richer malt flavors in addition to the color). THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.

Ingredients: Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the specialty character. Vital Statistics: OG FG IBUs SRM ABV

1.040 - 1.055 1.008 - 1.013 15 - 30 3 - 6 4 - 5.5% Commercial Examples: Bell's Oberon, Anchor Summer Beer, Pyramid Hefe-Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O'Hanlon's Original Rye Beer

Dry finish often with lingering bitterness.5 . Amber Hybrid Beer Styles 1. very clear from extended cold conditioning. Clean. Noble hops. Northern German Altbier Aroma: Subtle malty.e.015 25 . making ales). Schmaltz' Alt . No diacetyl. lager character sometimes with slight sulfury notes and very low to no esters. St. May include small amounts of Munich or Vienna malt. 7A. Usually made with an attenuative lager yeast. Ironically "alt" refers to the old style of brewing (i.046 . balanced by some malt character. Alaskan Amber. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with D̹sseldorf Alt). Mouthfeel: Medium-light to medium body. biscuity and/or lightly caramelly flavor. Generally darker.40 13 . sometimes grainy aroma. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich. Vital Statistics: OG FG IBUs SRM ABV 1. Most are simply moderately bitter brown lagers.010 . 7B. 7C. lager character with very restrained ester profile. Very low to medium noble hop flavor. sometimes more caramelly.1. Overall Impression: A very clean and relatively bitter beer.5. Comments: Most Altbiers produced outside of D̹sseldorf are of the Northern German style. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. Stan's Amber.2% Commercial Examples: DAB Traditional. Düsseldorf Altbier 7A. Moderate to moderately high carbonation. Smooth mouthfeel. Low to no noble hop aroma.7. Low to moderate off-white to white head with good retention. Hannen Alt.054 1. California Common Beer 3.19 4. and usually sweeter and less bitter than D̹sseldorf Altbier. No diacetyl. Northern German Altbier 2. which makes the term "Altbier" somewhat inaccurate and inappropriate. Grolsch Amber. Clean. Appearance: Light copper to light brown color.1.

Low to moderately high hop flavor. No diacetyl. Southampton West Coast Steam Beer.014 30 .14 4.1. Comments: This style is narrowly defined around the prototypical Anchor Steam example. History: American West Coast original. Low to moderate caramel and/or toasty malt aromatics support the hops.1. Lager yeast. Mouthfeel: Medium-bodied. 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. grainy malt flavor. Appearance: Medium amber to light copper color. Flavor: Moderately malty with a pronounced hop bitterness.054 1. rustic. small amounts of toasted malt and/or crystal malts. grainy maltiness. the hopping is always assertive. Flying Dog Old Scratch Amber Lager . interesting toasty and caramel flavors. Vital Statistics: OG FG IBUs SRM ABV 1. with a lingering hop bitterness and a firm. Moderate off-white head with good retention. Overall Impression: A lightly fruity beer with firm. Note that some German yeast strains produce inappropriate sulfury character. American hops (usually Northern Brewer. No diacetyl. Light fruity esters are acceptable. and a warm-fermented lager yeast is used.7B.5% Commercial Examples: Anchor Steam. but otherwise clean.048 .011 . 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. rustic or minty qualities) in moderate to high strength. yet differs in that the hop flavor/aroma is woody/minty rather than citrusy. minty). and showcasing the signature Northern Brewer varietal hop character. Water should have relatively low sulfate and low to moderate carbonate levels. usually showing Northern Brewer qualities (woody. Ingredients: Pale ale malt. Light fruitiness acceptable. Finish fairly dry and crisp. Generally clear. Old Dominion Victory Amber.45 10 .5. Superficially similar to an American pale or amber ale. The malt character is usually toasty (not roasted) and caramelly.5 . Fermented with a lager yeast. Medium to medium-high carbonation. rather than citrusy varieties). but one that was selected to thrive at the cool end of normal ale fermentation temperatures. California Common Beer Aroma: Typically showcases the signature Northern Brewer hops (with woody. malt flavors are toasty and caramelly.

well-attenuated coppercolored German ale. darker. A long-lasting.e.015 35 . yet stopping short of brown.054 1. Spalt hops are traditional. Despite being very full of flavor. floral or perfumy character associated with noble hops. The best examples can be found in brewpubs in the Altstadt ("old town") section of Düsseldorf. bittersweet or nutty finish reflects both the hop bitterness and malt complexity.2% . Common variants include Sticke ("secret") alt. The malt character reflects German base malt varieties. but usually consist of German base malts with small amounts of crystal. Medium to medium-high carbonation. smooth.1. Predates the isolation of bottom fermenting yeast strains. Fermented at cool ale temperature (60-65°F). A step mash or decoction mash program is traditional. but other noble hops can also be used. Münster alt is typically lower in gravity and alcohol. making top-fermented ales) that was common before lager brewing became popular. Mouthfeel: Medium-bodied. Moderately carbonate water. clean. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. A light minerally character is also sometimes present in the finish. bitter yet malty. Thick. and can have a peppery. and lagered at cold temperatures to produce a cleaner.7C. History: The traditional style of beer from Düsseldorf. Comments: A bitter beer balanced by a pronounced malt richness. Some fruity esters may survive the lagering period. and/or black malts used to adjust color. is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Vital Statistics: OG FG IBUs SRM ABV 1. Overall Impression: A well balanced. noble hops and restrained fruity esters. long-lasting off-white head. which is slightly stronger. though it approximates many characteristics of lager beers. Appearance: Orange-bronze to deep copper color. smoother palate than is typical for most ales. Düsseldorf Altbier Aroma: Clean yet robust and complex aroma of rich malt. No diacetyl.5. richer and more complex than typical alts.50 13 . Occasionally will include some wheat. "Alt" refers to the "old" style of brewing (i.1. No roasted malt flavors or harshness.5 . Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. Clean. Smooth. Both Sticke alt and Münster alt should be entered in the specialty category. Noble hop flavor can be moderate to low. dry. The malt presence is moderated by high attenuation. Some yeast strains may impart a slight sulfury character. highly attenuative ale yeast. sour. but is not required. The hop aroma may vary from moderate to very low.046 . lighter in color (golden).010 . Brilliant clarity (may be filtered). creamy. Astringency low to none. No diacetyl. chocolate. Ingredients: Grists vary.17 4. but considerable rich and complex malt flavors remain. and can contain a significant portion of wheat.

Schumacher. Frankenheim Alt. Schlösser Alt. Widmer Ur-Alt . Zum Schlössel.Commercial Examples: Altstadt brewpubs: Zum Uerige. other examples: Diebels Alt. Im Füchschen.

corn or wheat. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.e. Special/Best/Premium Bitter 3. Mild to moderate fruitiness is common. Good to brilliant clarity. Drinkability is a critical component of the style." Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. 8C. Mouthfeel: Light to medium-light body. so the versions available in the US often do not directly correspond to their style subcategories in Britain. 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. Extra Special/Strong Bitter (English Pale Ale) 8A. not the export formulations of commercial products. although bottled and canned examples can have moderate carbonation. Caramel flavors are common but not required. May have very little head due to low carbonation. Generally no diacetyl. Generally no diacetyl. Also known as just "bitter. Bitter was created as a draught alternative (i. Ingredients: Pale ale. May use sugar adjuncts. although . low alcohol levels and low carbonation make this an easydrinking beer. esters and hop flavor. although the bitterness should not completely overpower the malt flavor. History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. Hop aroma can range from moderate to none (UK varieties typically. although very low levels are allowed. Flavor: Medium to high bitterness. 8B. "real ale"). often (but not always) with a caramel quality. Low to moderate white to offwhite head. The IBU levels are often not adjusted. Overall Impression: Low gravity. English Pale Ale Styles 1. although US varieties may be used). and/or crystal malts. and/or floral UK varieties typically. resiny. amber. may use a touch of black malt for color adjustment. although very low levels are allowed. Appearance: Light yellow to light copper. Standard/Ordinary Bitter 2. English hops most typical. Most have moderately low to moderately high fruity esters. Low to medium maltiness with a dry finish. Some examples can be more malt balanced. Comments: The lightest of the bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. Standard/Ordinary Bitter Aroma: The best examples have some malt aroma. This style guideline reflects the "real ale" version of the style.e. although US varieties may be used). 8A. but this should not override the overall bitter impression. Balance is often decidedly bitter.8. Carbonation low. Moderate to low hop flavor (earthy.

e. Carbonation low. Some examples can be more malt balanced. Young's Bitter. resiny. although the bitterness should not completely overpower the malt flavor. so the versions available in the US often do not directly correspond to . Bitter was created as a draught alternative (i. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Good to brilliant clarity. Balance is often decidedly bitter. yet refreshing. Brakspear Bitter.007 . History: Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. sessionstrength ale. esters and hop flavor.011 25 .032 . but this should not override the overall bitter impression.040 1. Flavor: Medium to high bitterness. Mild to moderate fruitiness.8% Commercial Examples: Boddington's Pub Draught. session beer. Moderate to low hop flavor (earthy. although very low levels are allowed.1. Low to medium maltiness with a dry finish. although US varieties may be used). Overall Impression: A flavorful. Most have moderately low to moderately high fruity esters.e. Generally no diacetyl. often (but not always) with a caramel quality. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. May have very little head due to low carbonation. Drinkability is a critical component of the style. Oakham Jeffrey Hudson Bitter (JHB). Characterful English yeast. this is a stronger. Often medium sulfate water is used.14 3. Vital Statistics: OG FG IBUs SRM ABV 1. Special/Best/Premium Bitter Aroma: The best examples have some malt aroma. Hop aroma can range from moderate to none (UK varieties typically. although bottled and canned commercial examples can have moderate carbonation. Caramel flavors are common but not required. Most bottled or kegged versions of UK-produced bitters are higheralcohol versions of their cask (draught) products produced specifically for export. Appearance: Medium gold to medium copper. Fuller's Chiswick Bitter. although very low levels are allowed. The IBU levels are often not adjusted. although US varieties may be used). "real ale"). Low to moderate white to off-white head.3.American and European varieties are becoming more common (particularly in the paler examples). Adnams Bitter 8B. and/or floral UK varieties typically.2 . Generally no diacetyl.35 4 . 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. Mouthfeel: Medium-light to medium body.1. Comments: More evident malt flavor than in an ordinary bitter.

012 25 . Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Appearance: Golden to deep copper.040 . Good to brilliant clarity. although very low levels are allowed. A rather broad style that allows for considerable interpretation by the brewer. Mouthfeel: Medium-light to medium-full body. A low head is acceptable when carbonation is also low.048 1. may use a touch of black malt for color adjustment. This style guideline reflects the "real ale" version of the style. Goose Island Honkers Ale.8 . not the export formulations of commercial products. Medium to medium-high malt aroma. Optionally may have low amounts of alcohol.008 . Overall Impression: An average-strength to moderately-strong English ale.16 3. Rogue Younger's Special Bitter 8C. Drinkability is a critical component of the style. May have low levels of secondary malt flavors (e. The balance may be fairly even between malt and hops to somewhat bitter. Vital Statistics: OG FG IBUs SRM ABV 1. nutty. Often medium sulfate water is used. and up to a moderate minerally/sulfury flavor. Extra Special/Strong Bitter (English Pale Ale) Aroma: Hop aroma moderately-high to moderately-low. Normally has a moderately low to somewhat strong caramelly malt sweetness. . Characterful English yeast. although earthy. amber. Generally no diacetyl. Greene King Ruddles County Bitter.their style subcategories in Britain. Brains SA. Medium-low to medium-high fruity esters.4. corn or wheat. Harviestoun Bitter and Twisted. May have light.1. Medium-dry to dry finish (particularly if sulfate water is used). and/or floral UK hops are most traditional). Hop flavor moderate to moderately high (any variety. English hops most typical. Hop bitterness and flavor should be noticeable. Robinson's Northern Glory. Shepherd Neame Masterbrew Bitter. Coniston Bluebird Bitter. RCH Pitchfork Rebellious Bitter. biscuity) adding complexity.. although very low levels are allowed. Low to moderate carbonation. Ingredients: Pale ale. May use sugar adjuncts. although American and European varieties are becoming more common (particularly in the paler examples). secondary notes of sulfur and/or alcohol in some examples (optional). resiny. but should not totally dominate malt flavors.40 5 . although bottled commercial versions will be higher. Moderately-low to high fruity esters.6% Commercial Examples: Fuller's London Pride. and/or crystal malts.g. Timothy Taylor Landlord. Low to moderate white to offwhite head. Generally no diacetyl. and can use any variety of hops although UK hops are most traditional. Stronger versions may have a slight alcohol warmth but this character should not be too high. emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).1.

complex malt profile not found in other examples. Bateman's XXXB. In England today. Alaskan ESB. standardstrength (for the US) English-type ale. Bass Ale. although American and European varieties are becoming more common (particularly in the paler examples).6. most strong bitters are fruitier and hoppier. Samuel Smith's Old Brewery Pale Ale. amber.1. Ingredients: Pale ale. although strong bitters will tend to be paler and more bitter. Geary's Pale Ale. "Burton" versions use medium to high sulfate water. bitter. reddish. Mordue Workie Ticket. Vital Statistics: OG FG IBUs SRM ABV 1. in America. Judges should not judge all beers in this style as if they were Fuller's ESB clones. Gale's Hordean Special Bitter (HSB). Stronger versions may overlap somewhat with old ales. Shepherd Neame Bishop's Finger. Fuller's ESB is a unique beer with a very large.6 . bitter beer that roughly approximates a strong bitter.18 4. English pale ales are generally considered a premium. May use sugar adjuncts. English hops most typical. may use a touch of black malt for color adjustment.016 30 . Shepherd Neame Spitfire. Redhook ESB. Cooperstown Old Slugger . Ushers 1824 Particular Ale.048 .010 . the name has been co-opted to describe a malty. Comments: More evident malt and hop flavors than in a special or best bitter. Vintage Henley.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). Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. "ESB" is a brand unique to Fullers.1. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Whitbread Pale Ale. these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). so the versions available in the US often do not directly correspond to their style subcategories in Britain. Hopping can be English or a combination of English and American.50+ 6 . Adnams Broadside. Great Lakes Moondog Ale. corn or wheat. although reformulated for bottling (including containing higher carbonation).060+ 1. Since beer is sold by strength in the UK. Morland Old Speckled Hen. Marston's Pedigree. Characterful English yeast. Greene King Abbot Ale. and/or crystal malts. Black Sheep Ale. Hopback Summer Lightning.2% Commercial Examples: Fullers ESB. export-strength pale. The IBU levels are often not adjusted. Shipyard Old Thumper.

9. Scottish and Irish Ale
Styles 1. 2. 3. 4. 5. Notes All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale substyles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Entrants should select the appropriate category based on original gravity and alcohol level. 9A. Scottish Light 60/Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head. Flavor: Malt is the primary flavor, but isn't overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and 9A. Scottish Light 60/9B. Scottish Heavy 70/9C. Scottish Export 80/9D. Irish Red Ale 9E. Strong Scotch Ale

not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Smoked Beer category rather than here. Ingredients: Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Vital Statistics: OG FG IBUs SRM ABV

1.030 - 1.035 1.010 - 1.013 10 - 20 9 - 17 2.5 - 3.2% Commercial Examples: Belhaven 60/-, McEwan's 60/-, Maclay 60/- Light (all are cask-only products not exported to the US)

9B. Scottish Heavy 70/Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head. Flavor: Malt is the primary flavor, but isn't overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.

Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Smoked Beer category rather than here. Ingredients: Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. Vital Statistics: OG FG IBUs SRM ABV

1.035 - 1.040 1.010 - 1.015 10 - 25 9 - 17 3.2 - 3.9% Commercial Examples: Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-

9C. Scottish Export 80/Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head. Flavor: Malt is the primary flavor, but isn't overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.

malt). Generally no flavor hops.9 . slightly roasty finish. Use of peat-smoked malt to replicate the peaty character should be restrained. Long. Smooth. Quite clean. cool fermentations are traditionally used in Scottish brewing.010 . . May have a slight alcohol warmth in stronger versions.17 3. Low off-white to tan colored head.or water-derived and not from the use of peat-smoked malts. which lends a characteristic dryness to the finish. Belhaven St. May have a light buttery character (although this is not required). amber. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Finishes with a light taste of roasted grain. Clean. Although unusual.Export Ale. overly smoky beers should be entered in the Smoked Beer category rather than here. McEwan's IPA. Medium-dry to dry finish. Malt-focused with an initial sweetness and a roasted dryness in the finish. Vital Statistics: OG FG IBUs SRM ABV 1.1. and lend a dry. Caledonian 80/. although light use of roasted grains may increase the perception of bitterness to the medium range.016 15 . generally caramel-like but occasionally toasty or toffeelike in nature. The optional peaty. although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Overall Impression: An easy-drinking pint.040 . Flavor: Moderate caramel malt flavor and sweetness. Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Clean and smooth (lager versions can be very smooth). Medium-low hop bitterness.1. Irish Red Ale Aroma: Low to moderate malt aroma. with less hops than their English counterparts (due to the need to import them). Mouthfeel: Medium-light to medium body. Broughton Merlin's Ale.5. Three Floyds Robert the Bruce 9D. Belhaven 80/-(Belhaven Scottish Ale in the US). Hop aroma is low to none (usually not present).30 9 . Moderate carbonation.History: Traditional Scottish session beers reflecting the indigenous ingredients (water. earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. or wheat malts. Some commercial brewers add small amounts of crystal. Ingredients: Scottish or English pale base malt.0% Commercial Examples: Orkney Dark Island. occasionally with a buttered toast or toffee-like quality. although some examples may have a light English hop flavor. Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). No esters. Small amounts of roasted barley add color and flavor. Moderately attenuated (more so than Scottish ales). and adjuncts such as sugar. relatively un-attenuative ale yeast. Clear. English hops.054 1. Andrews Ale. any smoked character is yeast.

1. all of which may last into the finish. Kilkenny Irish Beer. generally will not exhibit a diacetyl character). which may not persist in stronger versions. Hints of roasted malt or smoky flavor may be present. Strength and maltiness can vary. with abundant malt and cool fermentation and aging temperature. Strong Scotch Ale Aroma: Deeply malty. UK/Irish malts. yeast. Peaty. Low to moderate esters and alcohol are often present in stronger versions. Complex secondary malt flavors prevent a one-dimensional impression. were kept to a minimum. Smithwick's Irish Ale. . Usually has a large tan head. but the finish may be sweet to medium-dry (from light use of roasted barley). although excessive adjunct use will harm the character of the beer. adding complexity. When served too cold. earthy and/or smoky secondary aromas may also be present. raisins or dried fruit. so malt impression should dominate. Goose Island Kilgubbin Red Ale. Vital Statistics: OG FG IBUs SRM ABV 1.28 9 .060 1.044 .1.0 . with caramel often apparent." Fermented at cooler temperatures than most ales. Hops are very low to none. alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Legs may be evident in stronger versions. Esters may suggest plums. resulting in clean. Clear. Harpoon Hibernian Ale 9E. Hop flavors and bitterness are low to medium-low. Caramelization often is mistaken for diacetyl. Diacetyl is low to none. The palate is usually full and sweet. or sugar). Moderate carbonation. which are not native to Scotland and formerly expensive to import.010 . Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). as may some nutty character. hops. which can be suggestive of a dessert. intense malt flavors.6. although caramelization may sometimes be mistaken for it.Comments: Sometimes brewed as a lager (if so. Murphy's Irish Red (lager). Hops.014 17 . malty and usually sweet. Overall Impression: Rich. Caffrey's Irish Ale. Beamish Red Ale. Comments: Also known as a "wee heavy. chewy viscosity. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. which should be low to none.0% Commercial Examples: Moling's Irish Red Ale. Ingredients: May contain some adjuncts (corn. Appearance: Light copper to dark brown color. with some versions (but not all) having a thick. Mouthfeel: Medium-full to full-bodied. Boulevard Irish Ale.18 4. the roasted character and bitterness may seem more elevated. A smooth. often with deep ruby highlights. Well suited to the region of origin. Low to moderate esters and alcohol are usually present. and with lower hopping rates. rice.

018 . Founders Dirty Bastard . MacAndrew's Scotch Ale. although English varieties are most authentic. Scotch du Silly.070 . Hop presence is minimal.130 1.Ingredients: Well-modified pale malt. A small proportion of smoked malt may add depth.1.030+ 17 . Fairly soft water is typical. Orkney Skull Splitter. though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. McEwan's Scotch Ale.5 .1. and kettle caramelization.10% Commercial Examples: Traquair House Ale.35 14 . sweetness usually comes not from crystal malts rather from low hopping. Belhaven Wee Heavy. with up to 3% roasted barley.25 6. Broughton Old Jock. Vital Statistics: OG FG IBUs SRM ABV 1. May use some crystal malt for color adjustment. Gordon Highland Scotch Ale. high mash temperatures.

American Amber Ale 3. Dry hopping (if used) may add grassy notes. The American pale ale will generally be cleaner. 10A. toasty. The balance is typically towards the late hops and bitterness. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. but carbonate content should be relatively low. biscuity). but the malt presence can be substantial. American Brown Ale 10A. . but generally make up a relatively small portion of the grist. Often lighter in color. typically American two-row. Fruity esters vary from moderate to none. Low to moderate maltiness supports the hop presentation. reflecting indigenous ingredients (hops. Carbonation moderate to high. Mouthfeel: Medium-light to medium body. Moderate to high hop bitterness with a medium to dry finish. and toasty or bready notes are often used (along with late hops) to differentiate brands. and having less caramel flavors than English counterparts. and often more finishing hops. yet with sufficient supporting malt. but not required. cleaner in fermentation by-products. American hops. American Pale Ale Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties.10. American ale yeast. toasty. History: An American adaptation of English pale ale. often showing a citrusy American hop character (although other hop varieties may be used). Specialty grains may add character and complexity. although this character should not be excessive. Grains that add malt flavor and richness. Appearance: Pale golden to deep amber. Ingredients: Pale ale malt. American Pale Ale 2. Water can vary in sulfate content. malt. American Ale Styles 1. have a less caramelly malt profile. Overall Impression: Refreshing and hoppy. No diacetyl. light sweetness. Comments: There is some overlap in color between American pale ale and American amber ale. Hop flavor and bitterness often lingers into the finish. 10B. Overall smooth finish without astringency often associated with high hopping rates. Dry hopping (if used) may add grassy notes. Moderately large white to off-white head with good retention. Generally quite clear. Flavor: Usually a moderate to high hop flavor. Low to moderately high clean malt character supports the hop presentation. biscuity). although dry-hopped versions may be slightly hazy. A citrusy hop character is very common. yeast. No diacetyl. and may optionally show small amounts of specialty malt character (bready. 10C. and water). less body. although this character should not be excessive. often but not always ones with a citrusy character. and may optionally show small amounts of specialty malt character (bready.

and usually shows a moderate caramel character.010 .Vital Statistics: OG FG IBUs SRM ABV 1. Appearance: Amber to coppery brown in color. Medium to dark crystal malts. Mouthfeel: Medium to medium-full body. History: Known simply as Red Ales in some regions.1. Water can vary in sulfate and carbonate content.6% Commercial Examples: Sierra Nevada Pale Ale. Ingredients: Pale ale malt. A citrusy hop character is common. Stronger versions may have a slight alcohol warmth. these beers were popularized in the hoploving Northern California and the Pacific Northwest areas before spreading nationwide. Stone Pale Ale. . Left Hand Brewing Jackman's Pale Ale. Carbonation moderate to high. Three Floyds X-Tra Pale Ale. Great Lakes Burning River Pale Ale.045 . which often but not always has a citrusy quality.14 4. American hops. Full Sail Pale Ale. Flavor: Moderate to high hop flavor from American hop varieties.060 1.1. but not required. Overall smooth finish without astringency often associated with high hopping rates. However. Fruity esters can be moderate to none. Pyramid Pale Ale. often with citrusy flavors. Esters vary from moderate to none.45+ 5 . Comments: Can overlap in color with American pale ales.5 . Deschutes Mirror Pond 10B. more body. No diacetyl. American Amber Ale Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. and a balance more towards malt than hops (although hop rates can be significant). American amber ales differ from American pale ales not only by being usually darker in color. and usually being balanced more evenly between malt and bitterness. and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Overall Impression: Like an American pale ale with more body. Malt flavors are moderate to strong. but also by having more caramel flavor. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK). Moderately low to moderately high maltiness balances and sometimes masks the hop presentation. more caramel richness.015 30 . Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl. although dry-hopped versions may be slightly hazy. Generally quite clear. typically American two-row. are common but others may also be used. Moderately large off-white head with good retention. Anderson Valley Poleeko Gold Pale Ale. Malt and hop bitterness are usually balanced and mutually supportive. May also contain specialty grains which add additional character and uniqueness.

but UK or noble hops can also be used. Vital Statistics: OG FG IBUs SRM ABV 1. Some interpretations of the style may feature a stronger hop aroma. yet stops short of being overly porter-like.045 . Hop flavor can be light to moderate. maltier. McNeill's Firehouse Amber Ale 10C. resiny impression. Hoptown Paint the Town Red. and some modern craft brewed examples.1.010 .016 20 . hoppier interpretation of Northern English brown ale or a hoppier. American hops are typical.1. Moderately low to no diacetyl. Ingredients: Well-modified pale malt.6% Commercial Examples: Mendocino Red Tail Ale. Moderate carbonate water would appropriately balance the dark malt acidity.010 . either American or Continental. Related to American Pale and American Amber Ales. Bell's Amber. Moderate to moderately high carbonation. More bitter versions may have a dry. with medium to medium-high bitterness.Vital Statistics: OG FG IBUs SRM ABV 1. North Coast Red Seal Ale.40+ 10 . a citrusy American hop character. and/or a fresh dry-hopped aroma (all are optional). American Brown Ale Aroma: Malty.060 1. often including the citrus-accented hop presence that is characteristic of American hop varieties. originated by American home brewers. Fruity esters are moderate to very low.40+ 18 . The malt and hops are generally balanced. IPA-strength brown ales should be entered in the Specialty category. Most commercial American Browns are not as aggressive as the original homebrewed versions. Appearance: Light to very dark brown color. which tends to balance the hop bitterness and finish.1.2% . Mouthfeel: Medium to medium-full body. and may optionally have a citrusy character. Moderately low to no diacetyl. Clear. which often has a chocolate. Avery Redpoint Ale. hoppy brown beer. Flavor: Medium to high malty flavor (often with caramel.3 . The dark malt character is more robust than other brown ales.35 4.6.015 25 .1. Stronger versions may have some alcohol warmth in the finish. Very low to moderate fruity esters. Low to moderate off-white to light tan head.5 . Anderson Valley Boont Amber Ale. toasty and/or chocolate flavors). caramel.17 4. less malty Brown Porter.060 1. Comments: A strongly flavored. although with more of a caramel and chocolate character. plus crystal and darker malts should complete the malt bill. St. The medium to medium-dry finish provides an aftertaste having both malt and hops. nutty and/or toasty quality. Hop aroma is typically low to moderate. Overall Impression: Can be considered a bigger. Rogue Red Ale.045 . sweet and rich.

North Coast Acme Brown. Great Lakes Cleveland Brown Ale. Left Hand Deep Cover Brown Ale. Bell's Best Brown. Lost Coast Downtown Brown. Avery Ellie's Brown Ale. Big Sky Moose Drool Brown Ale .Commercial Examples: Brooklyn Brown Ale.

nutty. History: May have evolved as one of the elements of early porters. and may have some fruitiness. though their character is muted. raisin). sweet. Very low to no diacetyl. In modern terms. Diacetyl and hop flavor low to none. Versions with darker malts may have a dry.11. plum. licorice. toast. or lightly roasted. the name "mild" refers to the relative lack of hop bitterness (i. Generally clear. Originally.g. 11C. Generally served on cask. English Brown Ale Styles 1. Flavor: Generally a malty beer. Characterful English ale yeast. less hoppy than a pale ale. and not so strong). malty. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Low to moderate bitterness. 11A. although some versions may be made in the stronger (4%+) range for export. 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. Low to moderate offwhite to tan head. roast. although is traditionally unfiltered. enough to provide some balance but not enough to overpower the malt. Roast-based versions may have a light astringency. Mild Aroma: Low to moderate malt aroma. roasted finish. crystal and darker malts should comprise the grist. Southern English Brown 3. Refreshing. good versions may still be found in the Midlands around Birmingham. toffee. fruit. Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. although may have a very wide range of malt. vinous. toasted. adjunct use and low gravity. coffee.and yeast-based flavors (e. grainy. Comments: Most are low-gravity session beers. which can include caramelly. English hop varieties would be most suitable. Generally low to medium-low carbonation. The malt expression can take on a wide range of character. malt-accented beer that is readily suited to drinking in quantity. seasonal and/or special occasions. Overall Impression: A light-flavored. chocolate. nutty. molasses. Mild 2.e. festivals. session-strength bottled versions don't often travel well. 11B. Can finish sweet or dry. chocolate. . Fruity esters moderate to none. caramel. Mouthfeel: Light to medium body. yet flavorful.. Some versions may seem like lower gravity brown porters. A wide range of interpretations are possible. Ingredients: Pale English base malts (often fairly dextrinous). Northern English Brown Ale 11A. Somewhat rare in England. Little to no hop aroma. Retention may be poor due to low carbonation. May use sugar adjuncts.

1.013 10 . malt-oriented brown ale. dark fruit complexity of malt flavor.035 . Goose Island PMD Mild 11B.8 . Hop flavor is low to non-existent.4.011 . Overall Impression: A luscious. Moderately fruity.042 1. Highgate Mild.Vital Statistics: OG FG IBUs SRM ABV 1. often with notes of dark fruits such as plums and/or raisins. and lower gravity than their Northern cousins. History: English brown ales are generally split into sub-styles along geographic lines. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. with a caramel.2% . but residual sweetness may give a heavier impression. Appearance: Light to dark brown. Flavor: Deep. No diacetyl. Low to moderately low carbonation. Brain's Dark.1. Low hop bitterness.1 . Comments: Increasingly rare. Low to moderate off-white to tan head. caramel-like malty sweetness on the palate and lasting into the finish.25 12 . and can be almost black.3. Nearly opaque.8 . malty aftertaste.35 2. Very low to no hop aroma. Moderately sweet finish with a smooth. Little or no perceivable roasty or bitter black malt flavor. Southern English Brown Aroma: Malty-sweet. Moderate to high carbonate water would appropriately balance the dark malt acidity.1.014 12 . although should be relatively clear if visible. Vital Statistics: OG FG IBUs SRM ABV 1. though with low flavor and bitterness almost any type could be used.8% Commercial Examples: Moorhouse Black Cat.4. Mouthfeel: Medium body. Some consider it a bottled version of dark mild.008 .25 2. Low to no diacetyl. May have a moderate dark fruit complexity. English hop varieties are most authentic. Banks's Mild.20 19 . Southern English (or "London-style") brown ales are darker.038 1. Woodforde's Norfolk Nog. sweeter.5% Most have an ABV of 3. Coach House Gunpowder Strong Mild.030 . Gale's Festival Mild. caramel or toffee-like character. Ingredients: English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted malts.1. often with a rich.

Malt may also have a toasted.013 20 . Tolly Cobbold Cobnut Special Nut Brown Ale.. Clear. Some fruity esters can be present. Ingredients: English mild ale or pale ale malt base with caramel malts. Overall Impression: Drier and more hop-oriented that southern English brown ale. Tolly Cobbold Cobnut Nut Brown Ale 11C. Comments: English brown ales are generally split into sub-styles along geographic lines. Medium to medium-low bitterness.1. with a nutty character rather than caramel. Flavor: Gentle to moderate malt sweetness. Medium to medium-high carbonation.040 .4% Commercial Examples: Newcastle Brown Ale. Malt-hop balance is nearly even. Goose Island Hex Nut Brown Ale . low diacetyl (especially butterscotch) is optional but acceptable. Very low to no diacetyl. Moderate carbonate water. or toffee-like character. with hop flavor low to none (UK varieties). but should not dominate. biscuity.30 12 . Vital Statistics: OG FG IBUs SRM ABV 1.008 .g. chocolate) to provide color and the nutty character. Low to moderate off-white to light tan head.Commercial Examples: Mann's Brown Ale (bottled. but not available in the US). English hop varieties are most authentic.052 1. sweet malt aroma with toffee. Appearance: Dark amber to reddish-brown color. A light but appealing fresh hop aroma (UK varieties) may also be noticed.2 . May also have small amounts darker malts (e. with a nutty. Northern English Brown Ale Aroma: Light. lightly caramelly character and a medium-dry to dry finish. Samuel Smith's Nut Brown Ale. Mouthfeel: Medium-light to medium body.1. A light fruity ester aroma may be evident in these beers. nutty and/or caramel notes.22 4.5.

maize. but are usually subdued. or harsh roasted flavors). porter evolved from a blend of beers or gyles known as "Entire. lower gravities. etc. nutty. Historical versions would use a significant amount of brown malt. or smokiness should be entered in the specialty category. Robust Porter 3. Diacetyl low to none. 12B. Fruity esters moderate to none. Usually has an "English" character. nutty. bready. and/or toffee character. and usually less alcohol. Brown Porter 2. molasses. Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. although may approach being opaque. Balance tends toward malt more than hops. Usually does not contain large amounts of black patent malt or roasted barley. . May contain several malts. treacle. Said to have been favored by porters and other physical laborers. or occasionally lager yeast. sourness. May also show some non-roasted malt character in support (caramelly. Mediumlow to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Brown Porter Aroma: Malt aroma with mild roastiness should be evident. Should not have a significant black malt character (acrid. burnt. Usually fairly well attenuated. English hops are most common. May contain a moderate amount of adjuncts (sugars. Porter Styles 1. Some versions are fermented with lager yeast. Higher in gravity than a dark mild. Good clarity. Mouthfeel: Medium-light to medium body. English hop flavor moderate to none. including chocolate and/or other dark roasted malts and caramel-type malts. often with ruby highlights when held up to light. Baltic Porter 12A. biscuits or toast in support. Appearance: Light brown to dark brown in color. licorice. 12A. Ingredients: English ingredients are most common. More substance and roast than a brown ale. English hop aroma moderate to none. Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel. and may have a chocolaty quality. Moderately low to moderately high carbonation." A precursor to stout. Moderate to low fruity esters. toffee-like and/or sweet). although small amounts may contribute a bitter chocolate complexity. Historical versions with Brettanomyces. Diacetyl should be moderately low to none. although somewhat sweet versions exist.12. Moderate off-white to light tan head with good to fair retention. Comments: Differs from a robust porter in that it usually has softer. May have other secondary flavors such as coffee. 12C. grainy. London or Dublin-type water (moderate carbonate hardness) is traditional. sweeter and more caramelly flavors. History: Originating in England. English or Irish ale yeast.). is used.

Overall flavor may finish from dry to medium-sweet. Robust Porter Aroma: Roasty aroma (often with a lightly burnt.1. black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish.014 18 . Traditional versions will have a more subtle hop character (often English). Shepherd Neame Original Porter.4% Commercial Examples: Samuel Smith Taddy Porter. Hop flavor can vary from low to moderately high (US or UK varieties. coffee. Diacetyl low to none. and it can be stronger in alcohol. Fruity esters are moderate to none.35 20 . Fruity esters moderate to none. although should not be overly acrid.5. depending on grist composition. toffee-like. Nethergate Old Growler Porter. Appearance: Medium brown to very dark brown. and attenuation. black malt character) should be noticeable and may be moderately strong. May or may not have a strong hop character. Stronger versions may have a slight alcohol warmth. .040 .30 4 . Bateman's Salem Porter.or garnet-like highlights. St. Both types are equally valid. Peters Old-Style Porter. rich. hop bittering level. May have a slight astringency from roasted grains. which can be accentuated by the roasted malt. thus may seem to have an "American" or "English" character. Can approach black in color. Optionally may also show some additional malt character in support (grainy.008 .1. Roast intensity and malt flavors can also vary significantly. Yuengling Porter. it may be distinguished from Stout as lacking a strong roasted barley character. Full.052 1. while modern versions may be considerably more aggressive. tan-colored head with moderately good head retention. Flavor: Moderately strong malt flavor usually features a lightly burnt. bready. Medium to high bitterness. It differs from a brown porter in that a black patent or roasted grain character is usually present. hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. and/or sweet). often with ruby. but when not opaque will be clear (particularly when held up to the light). Clarity may be difficult to discern in such a dark beer. chocolate. typically). caramelly. Geary's London Style Porter 12B. and may or may not have significant fermentation by-products. burnt or harsh. Fuller's London Porter. and balances the roasted malt flavors. Some American versions may be dry-hopped. Comments: Although a rather broad style open to brewer interpretation. Moderately low to moderately high carbonation. Overall Impression: A substantial. Burton Bridge Burton Porter. Diacetyl low to none. Flag Porter.Vital Statistics: OG FG IBUs SRM ABV 1. although this character should not be strong. History: Stronger. Nick Stafford's Nightmare Yorkshire Porter. malty dark ale with a complex and flavorful roasty character. Mouthfeel: Medium to medium-full body. May have a sharp character from dark roasted grains. Hop aroma low to high (US or UK varieties).

Ale yeast can either be clean US versions or characterful English varieties. Just a touch dry with a hint of roast coffee or licorice in the finish. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. . Redhook Blackhook Porter 12C. nutty to deep toast.065 1. Medium to medium-high carbonation. dried fruit esters.Ingredients: May contain several malts.50+ 22 . which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Starts sweet but darker malt flavors quickly dominates and persists through finish. and are frequently UK or US varieties.6% Commercial Examples: Anchor Porter.8 .1. Otter Creek Stovepipe Porter. Derived from English porters but influenced by Russian Imperial Stouts.016 25 . Appearance: Dark reddish copper to opaque dark brown (not black). and/or licorice notes. Light hints of black currant and dark fruits. although darker versions can be opaque.35+ 4. cherries or currants. with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth).048 . no diacetyl. has a rich malty sweetness with a complex blend of deep malt. flavor and/or aroma. Baltic Porter Aroma: Rich malty sweetness often containing caramel. Mouth-filling and very smooth.1. with multi-layered flavors. but with a higher OG and alcohol content than either. and alcohol. Clean lager character. Great Lakes Edmund Fitzgerald Porter. Bell's Porter. occasionally with a vinous Port-like quality. just to provide balance. Vital Statistics: OG FG IBUs SRM ABV 1. Malt can have a caramel. Sierra Nevada Porter. Mouthfeel: Generally quite full-bodied and smooth. Avery New World Porter. persistent tancolored head. prunes. Medium-low to medium bitterness from malt and hops. No sourness. Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier. Flavor: As with aroma. No hops. Clear. Deschutes Black Butte Porter. toffee. Portland Haystack Black Porter. Not heavy on the tongue due to carbonation level. making it seem even more mouth-filling. Perhaps a hint of hop flavor. prominently dark roasted malts and grains. raisins. Some darker malt character that is deep chocolate. coffee or molasses but never burnt. History: Traditional beer from countries bordering the Baltic Sea. Thick. and reminiscent of plums.012 . Water with moderate to high carbonate hardness is typical. nutty. molasses and/or licorice complexity. Very smooth. Hops are used for bittering. toffee. Complex alcohol and ester profile of moderate strength. Very complex. Thirsty Dog Old Leghumper.

Zywiec Porter (Poland).024 20 . Baltika Porter (Russia). Utenos Porter (Lithuania). Aldaris Porteris (Latvia).30 5.Comments: May also be described as an Imperial Porter. Continental hops.9. Dojlidy Polski (Poland). Carnegie Stark Porter (Sweden). Munich or Vienna base malt.8.5% is most typical. Vital Statistics: OG FG IBUs SRM ABV 1.1. although heavily roasted or hopped versions should be entered as either Imperial Stouts or specialty beers.016 . An ABV of 7 . Brown or amber malt common in historical recipes.1. May contain crystal malts and/or adjuncts. Debittered chocolate or black malt. Kozlak Porter (Poland).090 1. Stepan Razin Porter (Russia) .060 .5% Commercial Examples: Sinebrychoff Porter (Finland).40 17 . Ingredients: Generally lager yeast (cold fermented if using ale yeast).5 .

No diacetyl.13. Flavor: Moderate roasted. grainy sharpness. moderate to high hop bitterness. and medium to no hop flavor. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. creamy ale. 3. medium-low to no fruitiness. cocoa and/or grainy secondary notes. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. Dry Stout Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Flaked unmalted barley may also be used to add creaminess. long-lasting. creamier. Dry Stout 13B. The level of bitterness is somewhat variable. 5. A thick. lasting into the finish. Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt. American Stout 13F. Oatmeal Stout 13D. For the high hop bitterness and significant proportion of dark grains present. 13A. but originally reflected a fuller. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). When a brewery offered a stout and a porter. the stout was always the stronger beer (it was originally called a "Stout Porter"). Hop aroma low to none. it should be clear). Comments: This is the draught version of what is otherwise known as Irish stout or Irish dry stout. While most commercial versions rely primarily on roasted barley as the dark grain. 4. as is the roasted character and the dryness of the finish. May have a bittersweet or unsweetened chocolate character in the palate. Foreign Extra Stout 13E. more "stout" body and strength. although harshness is undesirable. Russian Imperial Stout 13A. tan. Appearance: Jet black to deep brown with garnet highlights in color. Overall Impression: A very dark. Can be opaque (if not. May have a light astringency from the roasted grains. 2. Stout Styles 1. this beer is remarkably smooth. History: The style evolved from attempts to capitalize on the success of London porters. Balancing factors may include some creaminess. 6. allow for interpretation by brewers. Esters medium-low to none. Mouthfeel: Medium-light to medium-full body. bitter. may have slight chocolate. with a creamy character. black malt or combinations of the three. coffee-like finish from roasted grains. A small percentage (perhaps 3%) of soured beer is sometimes added . and good attenuation. Dry. roasty. and medium to high hop bitterness. Low to moderate carbonation. creamy.to brown-colored head is characteristic. No diacetyl. Sweet Stout 13C. optionally with light to moderate acidic/sourness. others use chocolate malt.

for complexity (generally by Guinness only). High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. legally this designation is no longer permitted in England (but is acceptable elsewhere). chocolate malt. Diacetyl low to none. the intensity of the roast character. Hop aroma low to none. black malt. with the level of residual sweetness. Often tastes like sweetened espresso. is frequently added to provide additional residual sweetness.011 30 . and adjuncts such as maize or treacle. The "milk" name is derived from the use of lactose. or milk sugar. and provide coffee and/or chocolate flavors. Diacetyl low to none. and the balance between the two being the variables most subject to interpretation. O'Hara's Celtic Stout. Hop bitterness is moderate (lower than in dry stout). High carbonate water is common. Vital Statistics: OG FG IBUs SRM ABV 1. Variations exist. Creamy tan to brown head. from quite sweet to moderately dry and somewhat roasty.5% Commercial Examples: Guinness Draught Stout (also canned). it should be clear).1.007 . Overall Impression: A very dark. Base of pale malt. Mouthfeel: Medium-full to full-bodied and creamy. Comments: Gravities are low in England. and may use roasted barley. Water typically has moderate carbonate hardness. and lasts into the finish. History: An English style of stout. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout. crystal malt. as a sweetener. The balance between dark grains/malts and sweetness can vary. although high levels will not give the classic dry finish. . Fruitiness can be low to moderately high. Low to moderate fruity esters. higher in exported and US products. Sweet Stout Aroma: Mild roasted grain aroma. Low to moderate carbonation. Ingredients: The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. slightly roasty ale. Lactose. An impression of cream-like sweetness often exists. Goose Island Dublin Stout. Historically known as "Milk" or "Cream" stouts. an unfermentable sugar. Old Dominion Stout. Appearance: Very dark brown to black in color.45 25 . Brooklyn Dry Stout. Can be opaque (if not. Murphy's Stout.050 1. Dorothy Goodbody's Wholesome Stout. sweet.036 . Arbor Brewing Faricy Fest Irish Stout 13B. sometimes with coffee and/or chocolate notes. full-bodied.40+ 4 . Orkney Dragonhead Stout. Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness. Beamish Stout.1.

Appearance: Medium brown to black in color.065 1.048 . Overall Impression: A very dark. Oats can add a nutty. Hop aroma low to none (UK varieties most common).1. grainy or earthy flavor.40+ 4 . sometimes an almost oily slickness from the oatmeal.018 25 . persistent tan. Mouthfeel: Medium-full to full body. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream.056 1.40 30 .023 25 . Medium hop bitterness with the balance toward malt. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. A light sweetness can imply a coffee-and-cream impression. Ale yeast.1. Ingredients: Pale.40+ 4.5. Variations exist. Marston's Oyster Stout. Can be opaque (if not. A light oatmeal aroma is optional. Medium to medium-high carbonation. Comments: Generally between sweet and dry stouts in sweetness. When judging. Fruitiness should be low to medium. Light use of oatmeal may give a certain silkiness of body and richness of flavor. often with a coffee-like character. creamy.042 .010 . allow for differences in interpretation.010 . Left Hand Milk Stout 13C.to brown-colored head. as does the oatmeal impression. and relies on oatmeal for body and complexity rather than lactose for body and sweetness. Watney's Cream Stout. malty ale with a complementary oatmeal flavor.1.9% . Diacetyl medium-low to none. Flavor: Medium sweet to medium dry palate. Peter's Cream Stout. The level of bitterness also varies.40 22 . History: An English seasonal variant of sweet stout that is usually less sweet than the original. Creamy. with the complexity of oats and dark roasted grains present. silky. roasty. it should be clear). from fairly sweet to quite dry. Vital Statistics: OG FG IBUs SRM ABV 1. Hop flavor medium-low to none.2 . while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. Samuel Adams Cream Stout. Hops primarily for bittering.Vital Statistics: OG FG IBUs SRM ABV 1. Oatmeal Stout Aroma: Mild roasted grain aromas. caramel and dark roasted malts and grains. smooth. Diacetyl medium-low to none. Water source should have some carbonate hardness. full-bodied.6% Commercial Examples: Mackeson's XXX Stout. St. Thick.1.

dry and bitter. Some bottled export (i. Anderson Valley Barney Flats Oatmeal Stout. chocolate and/or lightly burnt notes. or lightly burnt grain. Tropical varieties can be quite sweet. Guinness Foreign Extra Stout.e. this type of beer is best entered as a Specialty or Experimental beer). should be clear).056 .8% . Maclay's Oat Malt Stout. History: Originally high-gravity stouts brewed for tropical markets (and hence.010 . moderately strong. sometimes known as "Tropical Stouts"). or even tinged with Brettanomyces (e. Ale yeast (although some tropical stouts are brewed with lager yeast). and can have coffee. more assertive roast flavors. smooth dark grain flavors. Overall Impression: A very dark. Flavor: Tropical versions can be quite sweet. Highly bitter and hoppy versions are best entered as American-style Stouts. or a scaled-down Imperial stout without the late hops. Large tan to brown head with good retention. Young's Oatmeal Stout. Some versions may have a sweet aroma. Hops mostly for bitterness. The roasted flavors of either version may taste of coffee.1. chocolate. McNeill's Oatmeal Stout. Think of the style as either a scaled-up dry and/or sweet stout. creamy character.70 30 .40+ 5. while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Diacetyl low to none. Clarity usually obscured by deep color (if not opaque.g. often with a smooth. licorice. Appearance: Very deep brown to black in color. May give a warming impression from alcohol presence. Stronger versions can have the aroma of alcohol.018 30 . while export versions can be drier and fairly robust. Mouthfeel: Medium-full to full body. Fruitiness medium to high.5 . but with more gravity. dried fruit.1.. and moderate bitterness. although sharpness of dry stout will not be present in any example. Vital Statistics: OG FG IBUs SRM ABV 1. Wild Goose Oatmeal Stout 13D. and/or vinous aromatics. Tropical versions can have high fruity esters. Comments: A rather broad class of stouts. Hop aroma low to none. Very low to no diacetyl. Broughton Kinmount Willie Oatmeal Stout. Pale and dark roasted malts and grains. Moderate to moderately-high carbonation. stronger) versions of dry or sweet stout also fit this profile. Foreign Extra Stout Aroma: Roasted grain aromas moderate to high. or molasses.075 1. these can be either fruity and sweet. and higher bitterness. Export versions tend to have lower esters. Ingredients: Similar to dry or sweet stout. Goose Island Oatmeal Stout. May use adjuncts and sugar to boost gravity. Roasted grain and malt character can be moderate to high.Commercial Examples: Samuel Smith Oatmeal Stout. Guinness Foreign Extra Stout has been made since the early 1800s. roasty ale. Little to no hop flavor. McAuslan Oatmeal Stout.

but smooth and not excessively hot. bitter.022 35 .75 30 . and the amount of finishing hops used. Esters are optional. Jamaica Stout. Flavor: Moderate to very high roasted malt flavors. Mendocino Black Hawk Stout .075 1. Royal Extra "The Lion Stout" (Trinidad). Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Three Floyds Black Sun Stout. persistent head of light tan to light brown in color. Hop flavor can be low to high. but can be present up to medium intensity.010 . Guinness Foreign Extra Stout (bottled. Medium-high to high carbonation. Light to moderately strong alcohol warmth. ABC Stout. Mouthfeel: Medium to full body.1. North Coast Old No. Bell's Kalamazoo Stout. Can be somewhat creamy.050 . Comments: Breweries express individuality through varying the roasted malt profile.40+ 5 . Coopers Best Extra Stout. Varied use of dark and roasted malts. but smooth.7% Commercial Examples: Sierra Nevada Stout. Can have a bit of roast-derived astringency. strongly roasted Foreign-style Stout (of the export variety). Medium to dry finish. Vital Statistics: OG FG IBUs SRM ABV 1. No diacetyl. occasionally with a light burnt quality. but this character should not be excessive. often tasting of coffee. Ingredients: Common American base malts and yeast. often with rich chocolate or caramel flavors. Deschutes Obsidian Stout. Light alcohol-derived aromatics are also optional. Mad River Steelhead Extra Stout. Sheaf Stout. Guinness Extra Stout (bottled US product). as well as caramel-type malts. Light esters may be present but are not required. Avery Out of Bounds Stout. and generally reflects citrusy or resiny American varieties. dark or bittersweet chocolate. particularly if a small amount of oats have been used to enhance mouthfeel. Alcohol flavors can be present up to medium levels. often with a citrusy or resiny American hop character. 38. Bell's Double Cream Stout 13E. Large. Burnt or charcoal aromas are low to none. May have a slightly burnt coffee ground flavor. although some may appear very dark brown. malt sweetness and flavor. but this character should not be prominent if present. Dragon Stout.1. No diacetyl. Overall Impression: A hoppy. American Stout Aroma: Moderate to strong aroma of roasted malts. Medium to very low hop aroma. Medium to high bitterness. Low to medium malt sweetness. American hop varieties. Usually opaque. Rogue Shakespeare Stout. Appearance: Generally a jet black color.Commercial Examples: Lion Stout (Sri Lanka). Freeminer Deep Shaft Stout. often having a roasted coffee or dark chocolate quality. roasted coffee beans. not sold in the US). Adjuncts such as oatmeal may be present in low quantities.

fruity. with a noticeable alcohol presence. depending on age and conditioning. and bittersweet. and/or strong coffee. and may take on a complex. dark ale. or solventy. Fruity esters may be low to intense. and may contain any hop variety. Aging affects the intensity. Mouthfeel: Full to very full-bodied and chewy. Comments: Variations exist. maltiness. caramel). roasted character. Carbonation may be low to moderate. The balance can vary with any of the aroma elements taking center stage. fruity esters. History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. luscious texture (although the body may decline with long conditioning). and alcohol. complex and frequently quite intense. and may optionally show some supporting caramel. Dark fruit flavors meld with roasty. May optionally show a slight specialty malt character (e. but this should only add complexity and not dominate. prunes. An alcohol character may be present.g. with some flavors becoming more subdued over time and some aged. Should not be syrupy and under-attenuated. Gentle smooth warmth from alcohol should be present and noticeable. Like a black barleywine with every dimension of flavor coming into play. who have extended the style with unique American characteristics. with English and American interpretations (predictably. bready or toasty flavors. depending on the gravity and grain bill. Medium to aggressively high bitterness. No diacetyl. sharp. but shouldn't be sour. dark fruit (e. hop bitterness and warming character. with variable amounts of roasted malt/grains. dark chocolate. but shouldn't be sharp. the American versions have more bitterness. and alcohol. Deep tan to dark brown head. plums. although head retention may be low to moderate. vinous or port-like qualities developing. The roasted malt character can take on coffee. Alcohol strength should be evident. but not hot. or prunes). No diacetyl. hop bitterness and flavor. Generally has a well-formed head. . Roasty. deep. The balance and intensity of flavors can be affected by aging. Said to be popular with the Russian Imperial Court.g. Opaque. Russian Imperial Stout Aroma: Rich and complex. Aged versions may have a slight vinous or port-like quality. The malt aroma can be subtle to rich and barleywine-like. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass. plums. Hop aroma can be very low to quite aggressive. while the English varieties reflect a more complex specialty malt character and a more forward ester profile).. hot or solventy. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. Overall Impression: An intensely flavored. balance and smoothness of aromatics.13F. burnt currant or tarry character may be evident. Malt backbone can be balanced and supportive to rich and barleywine-like. Medium-low to high hop flavor (any variety). hops. cocoa. big. Not all possible aromas described need be present. Fruity esters may be low to moderately strong. and can take on a dark fruit character (raisins. or almost tar-like sensations. fruity esters.. burnt. or slightly burnt tones and can be light to moderately strong. with a velvety. and finishing hops. usually with some lingering roastiness. with variable amounts of roasted grains. The wide range of allowable characteristics allow for maximum brewer creativity. raisins) character. Today is even more popular with American craft brewers. Appearance: Color may range from very dark reddish-brown to jet black. The palate and finish can vary from relatively dry to moderately sweet. A slightly burnt grain. maltiness. Flavor: Rich. many interpretations are possible.

Stone Imperial Stout.1. with generous quantities of roasted malts and/or grain.1. Brooklyn Black Chocolate Stout. North Coast Old Rasputin Imperial Stout. Avery The Czar. Newport Beach John Wayne Imperial Stout.90+ 30 . Any type of hops may be used. Victory Storm King. Courage Imperial Stout. Founders Imperial Stout. Great Lakes Blackout Stout . Rogue Imperial Stout.095+ 1. American or English ale yeast. Dogfish Head World Wide Stout.40+ 8 .Ingredients: Well-modified pale malt. Vital Statistics: OG FG IBUs SRM ABV 1.075 . Bell's Expedition Stout. Thirsty Dog Siberian Night.018 .030+ 50 . May have a complex grain bill using virtually any variety of malt.12+% Commercial Examples: Samuel Smith Imperial Stout. Alkaline water balances the abundance of acidic roasted grain in the grist.

hops and yeast. but not required. toasty. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. Good head stand should persist. Some versions may have a sulfury note. sufficient malt flavor. 14A. biscuit-like. History: Brewed to survive the voyage from England to India. Malt flavor should be medium-low to medium-high. toffee-like and/or caramelly. Very low levels of diacetyl are acceptable. a distinctively minerally. and fruitiness from the fermentation or hops adds to the overall complexity. some sulfur flavor. earthy or fruity nature is typical. Comments: A pale ale brewed to an increased gravity and hop rate. A moderate caramel-like or toasty malt presence is common. Appearance: Color ranges from golden amber to light copper. Some clean alcohol flavor can be noted in stronger versions. English IPA Aroma: A moderate to moderately high hop aroma of floral. English pale ales were derived from India Pale Ales. A slightly grassy dry-hop aroma is acceptable. Oak is inappropriate in this style. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. The term "IPA" is loosely applied in commercial English beers today. although this character is not mandatory. English IPA 2. 14C. Low to moderate fruitiness. India Pale Ale (IPA) Styles 1. but should be noticeable. moderately strong pale ale that features characteristics consistent with the use of English malt. Should be clear. and bitterness may linger into the aftertaste but should not be harsh. Mouthfeel: Smooth. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. and/or slightly grassy). Fresher versions will obviously have a more significant finishing hop character. and a lingering bitterness are usually present.14. and has been (incorrectly) used in beers below 4% ABV. but most are pale to medium amber with an orange-ish tint. The malt should show an English character and be somewhat bready. Has less hop character and a more pronounced malt flavor than American versions. although unfiltered dry-hopped versions may be a bit hazy. If high sulfate water is used. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Finish is medium to dry. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. can be present. with a moderate to assertive hop bitterness. dry finish. and support the hop aspect. although the intensity of hop character is usually lower than American versions. earthy. Despite the substantial hop character typical of these beers. medium-light to medium-bodied mouthfeel without hop-derived astringency. Overall Impression: A hoppy. . American IPA 3. body and complexity to support the hops will provide the best balance. either from esters or hops. pleasant. The hop flavor should be similar to the aroma (floral. Flavor: Hop flavor is medium to high. Imperial IPA 14A. 14B. fruity.

although unfiltered dry-hopped versions may be a bit hazy. History: An American version of the historical English style. Oak is inappropriate in this style. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. English hops. Some sulfur may be present if sulfate water is used. moderately strong American pale ale. Medium-dry to dry finish. Burton Bridge Empire IPA. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions. Some alcohol may be noted. resinous. although not all examples will exhibit the strong sulfate character. English yeast that can give a fruity or sulfury/minerally profile.5% Commercial Examples: Freeminer Trafalgar IPA. . Goose Island IPA 14B.Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing). although the malt backbone will support the strong hop character and provide the best balance. Some clean malty sweetness may be found in the background. Overall Impression: A decidedly hoppy and bitter. The bitterness may linger into the aftertaste but should not be harsh. floral. Fruitiness. Medium-high to very high hop bitterness. Body is generally less than in English counterparts. either from esters or hops. and should reflect an American hop character with citrusy. but most examples do not exhibit this character. piney. and/or fruity character derived from American hops. Brooklyn East India Pale Ale. Refined sugar may be used in some versions. Malt flavor should be low to medium. although this is not required. piney or fruity aspects. Some clean alcohol flavor can be noted in stronger versions.1. Samuel Smith's India Ale. Appearance: Color ranges from medium gold to medium reddish copper. Hampshire Pride of Romsey IPA. perfume-like. Fuller's IPA. medium-light to medium-bodied mouthfeel without hop-derived astringency.14 5 . American IPA Aroma: A prominent to intense hop aroma with a citrusy.1. may also be detected in some versions.7. floral. but should be at a lower level than in English examples. Should be clear. although a neutral fermentation character is also acceptable. Good head stand should persist.018 40 . Shipyard Fuggles IPA.010 .050 . Vital Statistics: OG FG IBUs SRM ABV 1. Mouthfeel: Smooth. brewed using American ingredients and attitude. Many versions are dry hopped and can have an additional grassy aroma. Flavor: Hop flavor is medium to high. some versions can have an orange-ish tint.075 1. No diacetyl. King & Barnes IPA. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Low fruitiness is acceptable but not required. resinous.60 8 .

either from esters or hops. Mendocino White Hawk Select IPA 14C. lingering bitterness is usually present in the aftertaste but should not be harsh. although a neutral fermentation character is typical. Anchor Liberty Ale.5% Commercial Examples: Stone IPA. hoppier . High to absurdly high hop bitterness. Some sulfur may be present if sulfate water is used. Category may be stretched to cover historical and modern American stock ales that are stronger. very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. but clean. Imperial IPA Aroma: A prominent to intense hop aroma that can be derived from American. although the malt backbone will generally support the strong hop character and provide the best balance.1.Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing). but it should not have a "hot" character. Low fruitiness is acceptable but not required. Should be clear. A clean. 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. English and/or noble varieties (although a citrusy hop character is almost always present). Malt flavor should be low to medium. Medium-dry to dry finish. English and/or noble hop varieties. Sierra Nevada Celebration Ale. and can reflect the use of American.7.075 1. and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels.1. although unfiltered dry-hopped versions may be a bit hazy. No harsh hop-derived astringency. although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Appearance: Color ranges from golden amber to medium reddish copper. smooth alcohol flavor is usually present. American yeast that can give a clean or slightly fruity profile. Vital Statistics: OG FG IBUs SRM ABV 1.010 . Anderson Valley Hop Ottin'. Victory Hop Devil.018 40 .15 5. Mouthfeel: Smooth. Some alcohol can usually be noted. A long. Oak is inappropriate in this style. and a tribute to historical IPAs. Three Floyds Alpha King. some versions can have an orange-ish tint. medium-light to medium-full body. Smooth alcohol warming. Water character varies from soft to moderately sulfate. Some clean malty sweetness may be found in the background. may also be detected in some versions. Strongly hopped. Avery IPA. lacking harshness. Harpoon IPA. Overall Impression: An intensely hoppy. Bell's Two-Hearted Ale.056 . but most examples do not exhibit this character.60+ 6 . although this is not absolutely required. No diacetyl. Fruitiness. Founder's Centennial IPA. Good head stand should persist. Generally all-malt. but mashed at lower temperatures for high attenuation. American hops. Flavor: Hop flavor is strong and complex.5 . Most versions are dry hopped and can have an additional resinous or grassy aroma.

Three Floyd's Dreadnaught.100+ 8 . American yeast that can give a clean or slightly fruity profile.15 7. but mashed at lower temperatures for high attenuation. Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Vital Statistics: OG FG IBUs SRM ABV 1. lower body. A showcase for hops. Moylan's Moylander Double IPA. ." "extreme. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA.1. Stone Ruination IPA." "extra. Russian River Pliny the Elder. Stock ales include examples such as Stone Arrogant Bastard and Mendocino Eye of the Hawk.012 . Not necessarily as high in gravity/alcohol as a barleywine. Generally all-malt. Rogue I2PA.5 . Water character varies from soft to moderately sulfate. Less malty. American. "double. less rich and a greater overall hop intensity than an American Barleywine.075 ." or any other variety of adjectives would be equally valid. can use a complex variety of hops (English.10+% Commercial Examples: Dogfish Head 90-minute IPA.020 60 . noble).090+ 1.1.ales without the malt intensity of barleywines. Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing).

somewhat bready or grainy flavor of wheat is complementary. aromatics can include a light. The texture of wheat imparts the sensation of a fluffy. 4. Noble hop character ranges from low to none. 3. a light to moderate vanilla character. citrusy tartness. fruity. No diacetyl or DMS. the krystal version is filtered for excellent clarity. spritzy finish aided by high carbonation. a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Always effervescent. The version "mit hefe" is served with yeast sediment stirred in. The high protein content of wheat impairs clarity in an unfiltered beer. No diacetyl or DMS. A very thick.15. German Wheat and Rye Beer Styles 1. . Well rounded. but often can add to the complexity and balance. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. can be as dark as amber). Optionally. Weizen/Weissbier Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). neither should be dominant if present. Mouthfeel: Medium-light to medium body. Flavor: Low to moderately strong banana and clove flavor. 15A. Overall Impression: A pale. Appearance: Pale straw to very dark gold in color (rarely. as is a slightly sweet Pils malt character. None of these optional characteristics should be high or dominant. long-lasting white head is characteristic. Suspended yeast may increase the perception of body. fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. but acceptable. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. citrusy character from yeast and high carbonation is often present. Comments: These are refreshing. sweetness and roundness. flavorful palate with a relatively dry finish. but generally produced year-round. refreshing wheat-based ale. never heavy. Bottles with yeast are traditionally swirled or gently rolled prior to serving. and/or a low bubblegum aroma. Roggenbier (German Rye Beer) 15A. creamy fullness that may progress to a light. The filtered Krystal version has no yeast and is brilliantly clear. spicy. Hop flavor is very low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Weizen/Weissbier 15B. Weizenbock 15D. A tart. Dunkelweizen 15C. These beers often don't age well and are best enjoyed while young and fresh. and hop bitterness is very low to moderately low. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen. 2. Optional. The soft. moussy.

Sprecher Hefeweizen 15B. creamy fullness that may progress to a lighter finish. long-lasting offwhite head is characteristic. although some versions use up to 70%.052 1. Appearance: Light copper to mahogany brown in color.g. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. often somewhat sweet palate with a relatively dry finish. as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. No diacetyl or DMS. but should not dominate. Optionally. neither should be dominant if present. at least 50% of the grist must be malted wheat. but shouldn't overpower the yeast character. from Vienna and/or Munich malt). A light tartness is optional but acceptable. Noble hop character ranges from low to none. Any malt character is supportive and does not overpower the yeast character. Mouthfeel: Medium-light to medium-full body. a low to moderate vanilla character and/or low bubblegum notes may be present. sweetness and roundness. No diacetyl or DMS. A traditional decoction mash gives the appropriate body without cloying sweetness.Ingredients: By German law. and hop bitterness is very low to low. moussy. A very thick.044 .15 2 .6% Commercial Examples: Schneider Weisse Original (unusual in its amber color). Dunkelweizen Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). although extreme fermentation temperatures can affect the balance and produce off-flavors. Optionally. Capitol Kloster Weizen. . a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor. Penn Weizen. Hacker-Pschorr Weisse. A tart. A roasted malt character is inappropriate. The soft. Brooklyner Weisse. Vital Statistics: OG FG IBUs SRM ABV 1. but typically muted. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy. A small amount of noble hops are used only for bitterness.1.1. bread crust. although the level of haze is somewhat variable. Barrelhouse Hocking Hills HefeWeizen. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. citrusy character from yeast and high carbonation is sometimes present. the remainder is Pilsner malt. The high protein content of wheat impairs clarity in this traditionally unfiltered style.8 4. The malty richness can be low to medium-high. Effervescent. Paulaner HefeWeizen. Sudwerk Hefeweizen.014 8 . Weizen ale yeasts produce the typical spicy and fruity character. Hop flavor is very low to none. or richer malt aroma (e.5. Franziskaner Hefe-Weisse. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. Flavor: Low to moderately strong banana and clove flavor. aided by moderate to high carbonation. Well rounded..010 . somewhat bready or grainy flavor of wheat is complementary. flavorful.3 .

bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts.1. Appearance: Dark amber to dark. A traditional decoction mash gives the appropriate body without cloying sweetness. and a light chocolate character is sometimes found (although a roasted character is inappropriate). light banana and/or vanilla. A faintly tart character may optionally be present. Flavor: A complex marriage of rich. Brooklyner Dunkel-Weisse 15C. long-lasting light tan head is characteristic.Overall Impression: A moderately dark. ruby brown in color. Reflecting the best yeast and wheat character of a hefe-weizen blended with the malty richness of a Munich dunkel. Vital Statistics: OG FG IBUs SRM ABV 1. Bottles with yeast are traditionally swirled or gently rolled prior to serving. and the alcohol helps balance the finish.23 4. dark fruit. and some banana esters may also be present. May have a slightly sweet palate. Ingredients: By German law. although never solventy.044 . and hop bitterness is low. A small amount of noble hops are used only for bitterness. and a moderate wheat flavor. The malty. diacetyl or DMS. the lighter hefe-weizen is more common. spicy. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness. A moderate aroma of alcohol is common. History: Old-fashioned Bavarian wheat beer was often dark. malt. spicy clove-like phenols. although some versions use up to 70%. although the level of haze is somewhat variable. In the 1950s and 1960s. Hacker-Pschorr Weisse Dark. malty.010 . moussy. Well-aged examples may show some sherry-like oxidation as a point of complexity. bock-like melanoidins. Today. bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums. Moderate to strong phenols (most commonly vanilla and/or clove) add complexity. prunes. Ayinger Ur-Weisse.6% Commercial Examples: Franziskaner Dunkel Hefe-Weisse. A very thick. wheat beers did not have a youthful image. . although extreme fermentation temperatures can affect the balance and produce off-flavors.014 10 . Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep. The high protein content of wheat impairs clarity in this traditionally unfiltered style. and yeast character dominate the palate. the remainder is usually Munich and/or Vienna malt.5. fruity.3 . refreshing wheat-based ale. Weizenbock Aroma: Rich. Hop flavor is absent. raisins or grapes).18 14 . No diacetyl or DMS. since most older people drank them for their health-giving qualities. Weizen ale yeasts produce the typical spicy and fruity character.056 1. The wheat. No hop aroma. rich barley malt character not found in a hefe-weizen.1. Tucher Dunkles Hefe Weizen. at least 50% of the grist must be malted wheat.

often having a hearty flavor reminiscent of rye or pumpernickel bread. A traditional decoction mash gives the appropriate body without cloying sweetness.1.30 12 . Roggenbier (German Rye Beer) Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters. with the remainder being Munich. hazy appearance. Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%.022 15 .015 . Flavor: Grainy. was created in 1907 at the Weisse Brauhaus in Munich using the 'Méthode Champenoise' with fresh yeast sediment on the bottom. grainy finish with a tangy. Schneider Aventinus Eisbock. lightly bitter (from rye) aftertaste.8. A creamy sensation is typical.080+ 1. Medium-dry.Mouthfeel: Medium-full to full body. malty. clove. Appearance: Light coppery-orange to very dark reddish or coppery-brown color. It was Schneider's creative response to bottom-fermenting doppelbocks that developed a strong following during these times. fruity.064 . No diacetyl. and sometimes citrus). either banana or citrus). Pyramid Weizenbock. although the balance can vary. Now also made in the Eisbock style as a specialty beer. Low to moderate noble hop flavor acceptable.1.0+% Commercial Examples: Schneider Aventinus. Light noble hops are acceptable. 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.and/or Vienna-type barley malts. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness.25 6. moderately-low to moderately-strong spicy rye flavor. No diacetyl. Overall Impression: A strong. Large creamy off-white to tan head. History: Aventinus. the world's oldest top-fermented wheat doppelbock. and can persist into aftertaste.5 . Weizen ale yeasts produce the typical spicy and fruity character. wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Vital Statistics: OG FG IBUs SRM ABV 1. Bottles may be gently rolled or swirled prior to serving to rouse the yeast. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create offflavors. Mahr's Der Weisse Bock. Cloudy. Moderate to high carbonation. Low to moderate weizen yeast character (banana. Never hot or solventy. Can have a somewhat acidic aroma from rye and yeast. although it may contain up to 70%). Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Erdinger Pikantus. DeGroen's Weizenbock 15D. A small amount of noble hops are used only for bitterness. . quite dense and persistent (often thick and rocky). as is the warming sensation of substantial alcohol content.

Mouthfeel: Medium to medium-full body. Burgerbräu Wolznacher Roggenbier . or traditional beer styles with enough rye added to give a noticeable rye character should be entered in the specialty beer category instead. Light usage of noble hops in bitterness. High carbonation. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do). Vital Statistics: OG FG IBUs SRM ABV 1. Rye is a huskless grain and is difficult to mash. wheat malt. Ingredients: Malted rye typically constitutes 50% or greater of the grist (some versions have 6065% rye). flavor and aroma. often resulting in a gummy mash texture that is prone to sticking. Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. the rye character is traditionally from the rye grain only. Rye has been characterized as having the most assertive flavor of all cereal grains.014 10 . no longer imported into the US).056 1.19 4. Decoction mash commonly used (as with weizenbiers). Remainder of grist can include pale malt.010 . History: A specialty beer originally brewed in Regensburg. Munich malt. Weizen yeast provides distinctive banana esters and clove phenols.6% Commercial Examples: Paulaner Roggen (formerly Thurn und Taxis. but with a greater body and light finishing hops.5 . Light tartness optional. Lower fermentation temperatures accentuate the clove character by suppressing ester formation.20 14 .046 . crystal malt and/or small amounts of debittered dark malts for color adjustment.1. Overall Impression: A dunkelweizen made with rye rather than wheat. Comments: American-style rye beers.1.

. Appearance: Very pale straw to very light gold in color. 3. Moderate perfumy coriander. which gives it a milky. No harshness or astringency from orange pith. character and degree of spicing and lactic sourness varies. celery-like. Belgian Specialty Ale 16A. and can taste moderately of coriander and other spices at a more subtle level. moderate-strength wheat-based ale. orangecitrusy fruitiness. 5. so younger. The beer tends to be fragile and does not age well. nor should it be thick and heavy. Herbal-spicy flavors are common but not overpowering. History: A 400-year-old beer style that died out in the 1950s. whitish-yellow appearance. spicy wheat aromatics. often with a bit of tartness. Overly spiced and/or sour beers are not good examples of the style. Should not be overly dry and thin. Flavor: Pleasant sweetness (often with a honey and/or vanilla character) and a zesty. nor does it persist into the finish. Vegetal. A spicy-earthy hop flavor is low to none. from carbonation. Effervescent character from high carbonation. but should never overpower the other characteristics. or peppery note in the background. finishes dry and often a bit tart. elegant. or soapy flavors from certain types of spices are inappropriate. Moderate zesty. Refreshingly crisp with a dry. 16A. Witbier Aroma: Moderate sweetness (often with light notes of honey and/or vanilla) with light. No diacetyl. often with a complex herbal. moussy head. 2. properly handled examples are most desirable. it was later revived by Pierre Celis at Hoegaarden. Saison 16D. finish. 4. Bitterness from orange pith should not be present. celery-like. Optionally has a very light lactic-tasting sourness. white. Hop bitterness is low to medium-low (as with a Hefeweizen). and doesn't interfere with refreshing flavors of fruit and spice. tasty. Overall Impression: A refreshing. Refreshing. or ham-like aromas from certain types of spices are inappropriate. Bière de Garde 16E. grainy. Dense. The beer will be very cloudy from starch haze and/or yeast. light acidity. spicy. Can have a low wheat flavor. Despite body and creaminess. Witbier 16B. and lack of bitterness in finish. and has grown steadily in popularity over time. Belgian Pale Ale 16C. A low spicy-herbal hop aroma is optional. Head retention should be quite good. Spices should blend in with fruity. fresher. Comments: The presence. Mouthfeel: Medium-light to medium body. often having a smoothness and light creaminess from unmalted wheat and the occasional oats. No diacetyl.16. ham-like. orangey fruitiness. Vegetal. Belgian and French Ale Styles 1. and never gets in the way of the spices. often tart. floral and sweet aromas and should not be overly strong.

spicy flavors is very characteristic.012 10 . Vuuve 5. Brugs Tarwebier. Appearance: Amber to copper in color. Considered "everyday" beers (Category I).4 4.g. spicy phenols. Toasty. and any warming character should be low if present. No diacetyl. In some instances a very limited lactic fermentation. There is a moderately dry to moderately sweet finish. Unibroue Blanche de Chambly. somewhat spicy. Medium carbonation.or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Great Lakes Holy Moses. cumin. Celis White (now made in Michigan). No hot alcohol or solventy character. Belgian Pale Ale Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. biscuity. Flavor: Fruity and lightly to moderately spicy with a soft. easy-drinking.008 .1. and is optionally complemented by low amounts of peppery phenols. Other spices (e. Alcohol level is restrained. up to 5-10% raw oats may be used..or pear-like fruitiness.044 . The hop flavor is low to none. white head often fades more quickly than other Belgian beers.1. Clarity is very good. moderately malty. Blanche de Brooklyn. Overall Impression: A fruity.5 . Blanche de Bruges. The hop bitterness is medium to low. Creamy.052 1. Mouthfeel: Medium to medium-light body. Ale yeast prone to the production of mild. or the actual addition of lactic acid. May have an orange. copper-colored ale. Has an initial soft. History: Produced by breweries with roots as far back as the mid-1700s. biscuity malt aroma. Blanche de Bruxelles. is done. low to moderate strength hop character optionally blended with background level peppery.Ingredients: About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually pils malt) constitute the grist. though not as fruity/citrusy as many other Belgian ales. Compared to their higher alcohol Category S cousins. cinnamon. the most well-known examples were perfected after the Second World War with some influence from Britain. . Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Spices of freshly-ground coriander and Cura̤ao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. In some versions. chamomile. Sterkens White Ale. Grains of Paradise) may be used for complexity but are much less prominent. May have an orange. rocky. nutty malt flavor. Distinctive floral or spicy. with hops becoming more pronounced in those with a drier finish. including hops and yeast strains. Vital Statistics: OG FG IBUs SRM ABV 1. Blue Moon Belgian White 16B.20 2 .5.5% An ABV of 5% is most typical Commercial Examples: Hoegaarden Wit. smooth malt and relatively light hop character and low to very low phenols. malty sweetness with a toasty.

8 . Malt character is light but provides a sufficient background for the other flavors. dense. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. Saison Aroma: High fruitiness with low to moderate hop aroma and moderate to no herb. Flavor: Combination of fruity and spicy flavors supported by a soft malt character. Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color. a low to moderate alcohol presence and tart sourness.or lemon-like).5% ABV strength) 16C. VieuxTemps. Alcohol level can be medium to medium-high. Speciale Palm. and is generally spicy in character. East Kent Goldings or Fuggles are commonly used.1. spicy and low in intensity. Hop bitterness may be moderate to high.30 8 . Hop flavor is low to moderate.5. The addition of one of more spices serve to add complexity. Nothing should be too pronounced or dominant.014 20 . The malt character is light. Alcohols are soft. spice and alcohol aroma. but should not overwhelm fruity esters. though the warming character is low to medium. Ginder Ale. Candi sugar is not commonly used as a high gravity is not desired. Very high . No diacetyl. A low to moderate sourness or acidity may be present.010 . bitter. body and complexity. No hot alcohol or solventy character.054 1. Low peppery yeastderived phenols may be present instead of or in addition to spice additions. and malt. hop bitterness and flavor. Mouthfeel: Light to medium body. Dobble Palm.1. When phenolics are present they tend to be peppery rather than clove-like. sometimes spicy aftertaste. The fruitiness is frequently citrusy (orange. Long-lasting. Op-Ale.14 4. but should not overwhelm other flavors. Substantial carbonation and bitterness give a dry finish with a long. Brewer's Art House Pale Ale. No diacetyl. Appearance: Often a distinctive pale orange but may be golden or amber in color. No hot alcohol or solventy character. Ommegang Rare Vos (unusual in its 6. spices. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. rocky white head resulting in characteristic "Belgian lace" on the glass as it fades. but should not overwhelm other characteristics. There is no correlation between strength and color.they are Belgian "session beers" for ease of drinking. Noble hops. and sourness commonly increase with the strength of the beer while sweetness decreases. A low to moderate tart sourness may be present. Spice. Spices. Effervescent. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. Vital Statistics: OG FG IBUs SRM ABV 1. balance is the key. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character. Styrian Goldings. hop and sour aromatics typically increase with the strength of the beer.5% Commercial Examples: De Koninck. A low to medium spicy or floral hop aroma is usually present.048 . and should not be hot or solventy.

Pizza Port-Carlsbad Saison 16D. highly carbonated. It is now brewed year-round in tiny. can accentuate the bitterness and dry finish. Paler versions will still be malty but will lack richer. Fantome Saison(s). Little to no hop aroma (may be a bit spicy). There is enough prickly acidity on the tongue to balance the dry finish. Varying degrees of acidity and/or sourness can be created by the use of gypsum. light to moderate toasty character. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. Ingredients: Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity.080 1. and stronger versions of 8%+).048 . deeper aromatics and may have a bit more hops. typical export beers of about 6.5%. History: A seasonal summer style produced in Wallonia. common to most of Wallonia. Adjuncts such as candi sugar and honey can also serve to add complexity and thin the body. Bière de Garde Aroma: Prominent malty sweetness. the French-speaking part of Belgium. a sour mash or Lactobacillus. Noble hops. Foret and Moinette Blonde. Comments: Varying strength examples exist (table beers of about 5% strength. Saison de Pipaix and La Folie. acidulated malt. High carbonation helps bring out the many flavors and to increase the perception of a dry finish. A wide variety of herbs and spices are generally used to add complexity and uniqueness in the stronger versions. woodsy.8.12 5 . Brooklyn Saison. Low to moderate esters. Commercial versions will often have a musty.1. A saison is sometimes dry-hopped.45 5 . cellar-like character that is difficult to achieve in homebrew.5% Commercial Examples: Saison Dupont. No diacetyl. Sweetness decreases and spice. Styrian or East Kent Goldings are commonly used.1. Hard water. Saison Voisin. often with a complex. Overall Impression: A medium to strong ale with a distinctive yellow-orange color. Saison Silly. A low to moderate tart character may be present but should be refreshing and not to the point of puckering. fruity and dry with a quenching acidity. Vital Statistics: OG FG IBUs SRM ABV 1. New Belgium Saison. Saison Regal. Southampton Saison. .016 25 . Lefebvre Saison 1900. Ellezelloise Saison 2000. hop and sour character increases with strength. 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. well hopped.010 . Hop bitterness and flavor may be more noticeable than in many other Belgian styles. artisanal breweries whose buildings reflect their origins as farmhouses.carbonation with an effervescent quality. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. Herb and spice additions often reflect the indigenous varieties available at the brewery.

Low to no hop flavor. Vital Statistics: OG FG IBUs SRM ABV 1. amber and brown). La Choulette Bière des Sans Culottes (blonde). well-lagered character. the main difference is that the Bière de Garde is rounder. malty. St. The finish is medium-dry and malty. dry.19 6 . often has a "cellar" character. astringent character that is often incorrectly identified as "cellar-like. Ch'Ti Blond (blond). It is now brewed year-round. Overall Impression: A fairly strong.080 1. Biere Nouvelle (brown). but the balance is always tilted toward the malt. often with a smooth. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Alcohol can provide some additional dryness in the finish. Base malts vary by beer color.060 . Well-formed head. Commercial versions often have a "corked". sweeter.018 20 . Brasseurs Bière de Garde (amber) . Ch'Ti Brun (brown). Moderate alcohol. A related style is Bière de Mars. but usually include pale. although haze is not unexpected in this type of often unfiltered beer. Ingredients: The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Clarity is good to poor. Low to moderate esters and alcohol flavors.8% Commercial Examples: Jenlain (brown). and lacks the spicing and tartness of a Saison. No diacetyl. Moderate to high carbonation. Flavor: Medium to high malt flavor often with a toasty. so color can range from golden blonde to reddish-bronze to chestnut brown. silky character.Appearance: Three main variations exist (blond. followed by long cold conditioning. Jade (amber). although paler versions can have slightly higher levels of spicy hop flavor (which can also come from the yeast). malt-focused. Medium-low hop bitterness provides some support. richer. Soft water.012 . Smooth. Amand (brown)." Homebrews therefore are usually cleaner. La Choulette (all 3 versions). The darker versions will have more malt character.1. Castelain (blonde). lagered artisanal farmhouse ale. Saint Sylvestre 3 Monts (blonde). generally white to off-white (varies by beer color). supported by high carbonation. Related to the Belgian Saison style. Vienna and Munich types. which is brewed in March (Mars) for present use and will not age as well.1. toffee-like or caramel sweetness. History: Name literally means "beer which has been kept or lagered. Floral or spicy continental hops." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. the blond (blonde). while the paler versions can have more hops (but still are malt-focused beers). Comments: Three main variations are included in the style: the brown (brune). and the amber (ambre). but should be very smooth and never hot. Malt flavors and complexity tend to increase as beer color darkens.30 6 . Mouthfeel: Medium to medium-full body. Lager or ale yeast fermented at cool ale temperatures.

while others are thick and rich. something unique). Hop aroma may be none to high. May include flavors from adjuncts such as candi sugar or honey. Overall Impression: Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. (and other parts of the world) and now owe a significant portion of their sales to export. Additional background information on the style and/or beer may be provided to judges to assist in the judging.. strong Belgian golden ale with spices. Appearance: Variable. Ingredients: May include herbs and/or spices.g. The category can be used for clones of specific beers (e.S. and may include character of non-barley grains such as wheat or rye. spicy phenols and/or yeastborne aromatics. Head retention is usually good. or to create an artisanal or experimental beer of the brewer's own choosing (e. A great variety of flavors are found in these beers. to produce a beer fitting a broader style that doesn't have its own category (e. Most exhibit varying amounts of fruity esters. Creativity is the only limit in brewing but the entrants must identify what is special about their entry. A "mouth puckering" sensation may be present from acidity. Some are well-attenuated. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED. Many have attained "cult status" in the U. Malt aroma may be low to high.g. Aromas from actual spice additions may be present. Flavor: Variable. Clarity may be hazy to clear. though the grain character should be apparent if it is a key ingredient. The judges must understand the brewer's intent in order to properly judge an entry in this category. THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. most commonly Brettanomyces and/or Lactobacillus. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Orval. A warming sensation from alcohol may be present in stronger examples.). and may include a dry-hopped character. Color varies considerably from pale gold to very dark. etc. May include unusual grains and malts. Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. Some may include aromas of Belgian microbiota. La Chouffe). Beers fitting other Belgian categories should not be entered in this category. May include adjuncts such as candi sugar and honey. Hop flavor and bitterness may be low to high. such as wheat or rye. may be used through primarily to arrive at a particular result. Belgian-style barleywines.g. History: Unique beers of small. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different. . No diacetyl. Most are moderately to highly carbonated.. Mouthfeel: Variable. Unusual techniques.16E. Belgian Specialty Ale Aroma: Variable. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. Trappist Enkels and Quadrupels. thus fairly light-bodied for their original gravity. Generally moderate to high carbonation. Belgian spiced Christmas-type beers. including style parameters or detailed descriptions of the beer. May include characteristics of grains other than barley. such as blending.. Maltiness may be light to quite rich.

Saxo and Nostradomus. Ellezelloise Hercule Stout and Quintine Amber. De Ranke XX Bitter. La Trappe Quadrupel. Grottenbier. Caracole Amber. Boskeun and Still Nacht. Unibroue Ephemere. Chouffe Bok and N'ice Chouffe. Bush (Scaldis). McChouffe.. Fantôme Black Ghost and Speciale Noël. Zatte Bie. De Dolle's Arabier. Gouden Carolus Noël. Affligem Noel. Silenrieu Sara and Joseph. New Belgium 1554 Black Ale. Guldenburg and Pere Noël. and many more . Don de Dieu. etc.Vital Statistics: OG FG IBUs SRM ABV varies Commercial Examples: Orval. St. Verboden Vrucht. Cantillon Iris. Weyerbacher QUAD. Minty. Bi̬re de Miel. Maudite. Oerbier. Fullien Noël. La Chouffe.

Very dry finish. as may a restrained fruitiness (both are optional). A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness. No diacetyl or DMS. High carbonation. A mild Brettanomyces aroma may be present. Hop bitterness is very low. although some homebrewers use a sour mash. Gueuze 17F. 17A. diacetyl. Some complementary bready or grainy wheat flavor is generally noticeable. referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character.17. or DMS. somewhat acidic character is dominant. Berliner Weisse Aroma: A sharply sour. Always effervescent. Ingredients: Wheat malt content is typically well under 50% of the grist (generally 30%) with the remainder being Pilsner malt. Flanders Red Ale 17C. dense. Has been described by some as the most purely refreshing beer in the world. 5. Can have up to a moderately fruity character. . Comments: In Germany. A turbid mash is traditional. 3. No hop aroma. No hop flavor. History: A regional specialty of Berlin. low-alcohol wheat ale. The fruitiness may increase with age and a flowery character may develop. Fruit Lambic 17A. 6. Overall Impression: A very pale. A mild Brettanomyces character may be detected. No sensation of alcohol. Appearance: Very pale straw in color. Sour Ale Styles 1. Flanders Brown Ale/Oud Bruin 17D. Low head and carbonation may be incorrectly caused by the yeast's adverse reaction to elevated levels of lactic acid. Berliner Weisse 17B. Only two traditional breweries still produce the product. white head. although not so acidic as a lambic. Large. 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. Straight (Unblended) Lambic 17E. Mouthfeel: Light body. refreshing. 4. it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. 2. Flavor: Clean lactic sourness dominates and can be quite strong. Clarity ranges from clear to somewhat hazy. Hop bitterness is extremely low. sour. which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging.

acidic aroma ranges from complementary to intense. Low to medium carbonation. established in 1820 in West Flanders but reflective of earlier brewing traditions. plums or red currants. Known as the Burgundy of Belgium. The sour.032 1. Berliner Kindl Weisse. Average to good head retention. and reminiscent of black cherries. Spicy phenols can be present in low amounts for complexity. .3. less-than-rolling portion of the boil may help add an attractive Burgundy hue. The reddish color is a product of the malt although an extended. as a complementary aroma.3 2.Vital Statistics: OG FG IBUs SRM ABV 1. this type of blending is a fading art. oranges.006 3 . Rich. typified by the products of the Rodenbach brewery.8 .6% Commercial Examples: Schultheiss Berliner Weisse. There is often some vanilla and/or chocolate notes.1. Appearance: Deep red. and adds a red wine-like character. acidic character ranges from complementary to intense. Flavor: Intense fruitiness commonly includes plum. Comments: Long aging and blending of young and well-aged beer often occurs. Fruitiness is high. often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. Mouthfeel: Medium bodied. sweet flavors range from complementary to prominent. red wine-like Belgian-style ale. Sour. though the aged product is sometimes released as a connoisseur's beer. Nodding Head Berliner Weisse 17B. No hop flavor. often with a prickly acidity. as a complementary flavor. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. orange. Diacetyl is perceived only in very minor quantities. Generally as the sour character increases. Restrained hop bitterness. Spicy phenols can be present in low amounts for complexity. While blending of batches for consistency is now common among larger breweries. like a well-aged red wine. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon. Low to medium astringency. A mild vanilla and/or chocolate character is often present. it is more wine-like than any other beer style. Diacetyl is perceived only in very minor quantities. No hop aroma. tannic bitterness is often present in low to moderate amounts. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. An acidic.004 . Good clarity. Aging will also darken the beer. if at all.028 . burgundy to reddish-brown in color.1. sour. History: The indigenous beer of West Flanders. Flanders Red Ale Aroma: Complex fruitiness with complementary malt.8 2 . if at all. the sweet character blends to more of a background flavor (and vice versa). Overall Impression: A complex. black cherry or red currant flavors. The beer is aged for up to two years. adding to the smoothness and complexity.

Restrained hop bitterness. Flanders Brown Ale/Oud Bruin Aroma: Complex combination of fruity esters and rich malt character. A low sour aroma may be present. Average to good head retention. dates. Diacetyl is perceived only in very minor quantities. Lactobacillus and Brettanomyces (and acetobacters) contribute to the fermentation and eventual flavor. Low oxidation is appropriate as a point of complexity. dates. Spicy phenols can be present in low amounts for complexity. treacle or chocolate is also common. typified by the products of the Liefman brewery (now owned by Riva). toffee. Mouthfeel: Medium to medium-full body. the brown beers are not. Verhaege Vichtenaar 17C. black cherries or prunes.054 1. Hop flavor absent. Duchesse de Bourgogne. fruity.Ingredients: A base of Vienna and/or Munich malts and a small amount of Special B are used with up to 20% flaked corn or corn grits. Flavor: Malty with fruity complexity and some caramelization character. Appearance: Dark reddish-brown to brown in color.1. Saccharomyces. Bellegems Bruin. somewhat sour Belgian-style brown ale.25 10 . A malt character of caramel. indigenous to East Flanders.046 . figs. orange. Overall Impression: A malty. Rodenbach Grand Cru. aged. along with some sherry-like character. orange. History: An "old ale" tradition. as a complementary flavor. A slight sourness often becomes more pronounced in well-aged examples. as a complementary aroma. figs. Esters commonly reminiscent of raisins. Low to moderate carbonation. black cherries or prunes.008 .16 5 . A malt character of caramel. These beers were typically more sour than current commercial examples. Diacetyl is perceived only in very minor quantities. if at all. No astringency with a sweet and tart finish.1. Fruitiness commonly includes dark fruits such as raisins. Petrus Oud Bruin. producing a "sweet-and-sour" profile. which has roots back to the 1600s. plums.016 15 . Southampton Publick House Flanders Red Ale. toffee. plums. and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Low alpha acid continental or British hops are commonly used (avoid high alpha or distinctive American hops). Good clarity. While Flanders red beers are aged in oak. Spicy phenols can be present in low amounts for complexity. treacle or chocolate is also common. if at all. The sourness should not grow to a notable acetic/vinegary character.5% Commercial Examples: Rodenbach Klassiek. Historically brewed as a "provision beer" that would develop some sourness as it aged.5. A sherry-like character may be present and generally denotes an aged example. Vital Statistics: OG FG IBUs SRM ABV 1. . New Belgium La Folie. Hop aroma absent.

earthy. Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries).1. Older versions are commonly fruity with aromas of apples or even honey. but aging can bring this character more in balance with the malt. though these should be entered in the classic-style fruit beer category. hay. Liefman's Oud Bruin.016 15 . As a rule of thumb lambic dries with age. As in fruit lambics.1. No diacetyl. The Oud Bruin is less acetic and maltier than a Flanders Red. Ingredients: A base of Pils malt with judicious amounts of crystal-type malts (CaraMunich and CaraVienne.25 15 . Magnesium in the water accentuates the sourness.8% Commercial Examples: Liefman's Goudenband. Liefman's Odnar. Low alpha acid continental or British hops are typical (avoid high alpha or distinctive American hops). adding smoothness and complexity and balancing any harsh.20 4 . but may be more subdued with age as it blends with aromas described as barnyard. Flavor: Young examples are often noticeably sour and/or lactic. Ichtegem Old Brown 17D. No hop aroma. and the fruity flavors are more malt-oriented. In spite of the low finishing gravity. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. smoky or cigar-like character is undesirable. or honey. No hop flavor. . Lactobacillus reacts poorly to elevated levels of alcohol. Saccharomyces and Lactobacillus (and acetobacters) contribute to the fermentation and eventual flavor. cigar-like. rhubarb. typically) and sometimes a tiny bit of black or roast malt.043 . This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. the many mouthfilling flavors prevent the beer from tasting like water. or cheesy aroma is unfavorable. Head retention is generally poor. Younger versions are often cloudy. Hop bitterness is low to none.077 1. Fruity flavors are simpler in young lambics and more complex in the older examples. Clarity is hazy to good. Appearance: Pale yellow to deep golden in color. Mouthfeel: Light to medium-light body. No diacetyl. An enteric. smoky. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. sugar). where they are reminiscent of apples or other light fruits. An enteric.012 . Some oak or citrus flavor (often grapefruit) is occasionally noticeable. wheat and barnyard characteristics. while older ones are generally clear.Comments: Long aging and blending of young and aged beer may occur. sour character. Age tends to darken the beer. A deeper malt character distinguishes these beers from Flanders red ales. horsey. goaty. May use some adjuncts (flaked maize. and horse blanket. Straight (Unblended) Lambic Aroma: A decidedly sour/acidic aroma is often dominant in young examples. Vital Statistics: OG FG IBUs SRM ABV 1. A mild oak and/or citrus aroma is considered favorable.

Virtually to completely uncarbonated. 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.010 - 3 . While some may be more dominantly sour/acidic. Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. Since they are unblended. they are bottled only when they have completely fermented. unblended beers.040 . The aged hops are used more for preservative effects than bitterness. Has a medium to high tart. Cantillon. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers/blenders such as Boon. balance is the key and denotes a better gueuze. They are generally served young (6 months) and on tap as cheap.054 1.000 . Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. horsey. Lambic is served uncarbonated. easydrinking beers without any filling carbonation.which makes dryness a reasonable indicator of age. the straight lambic is often a true product of the "house character" of a brewery and will be more variable than a gueuze. 17E. and horse blanket.6. Ingredients: Unmalted wheat (30-40%). pale.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. Comments: Straight lambics are single-batch. sour/acidic. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Gueuze Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard. puckering quality without being sharply astringent. hay. Lindemans and Girardin. Brettanomyces. and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. while gueuze is served effervescent.7 5 . An enteric character is often indicative of a lambic that is too young. Commonly fruity with aromas of citrus fruits . wheat-based ale fermented by a variety of Belgian microbiota. Drie Fonteinen. De Cam.1. pilsner malt and aged (surannes) hops (3 years) are used.5% IBU levels are up to approximately 10. goaty. Since the wild yeast and bacteria will ferment ALL sugars. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. Vital Statistics: OG FG IBUs SRM ABV 1. Overall Impression: Complex. earthy. Their numbers are constantly dwindling.

While some may be more dominantly sour. or cheesy aroma is unfavorable. Clarity is excellent (unless the bottle was shaken). and makes actual bitterness levels difficult to estimate. wheat-based ale fermented by a variety of Belgian microbiota. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Ingredients: Unmalted wheat (30-40%). and a soft. pleasantly sour/acidic. balance is the key and denotes a better gueuze. Some versions have a low warming character. smoky. An enteric. No diacetyl. A very mild oak aroma is considered favorable. . Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived.(often grapefruit). but possesses a full and tantalizing bouquet. Has a low to high tart.8% 1.7 5 . and can have a honey-like character.000 .1. rhubarb.006 - IBU levels are up to approximately 10. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. puckering quality without being sharply astringent. balanced. Mouthfeel: Light to medium-light body. A thick rocky. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.060 1. No hop aroma. apples or other light fruits. a sharp aroma. velvety flavor. Always effervescent. Comments: Gueuze is traditionally produced by mixing one. A low. Flavor: A moderately sour/acidic character is classically in balance with the malt. mousse-like. the many mouthfilling flavors prevent the beer from tasting like water. Their numbers are constantly dwindling and some are untraditionally sweetening their products (postfermentation) to make them more palatable to a wider audience. Lambic is served uncarbonated. A good gueuze is not the most pungent. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric. pale. No diacetyl. The aged hops are used more for preservative effects than bitterness.1. Vital Statistics: OG FG IBUs SRM ABV 3 . In spite of the low finishing gravity. wheat and barnyard characteristics. and three-year old lambic. 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. Highly carbonated. two. cigar-like. complementary sweetness may be present but higher levels are uncharacteristic. while gueuze is served effervescent. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. smoky or cigar-like character is undesirable. A varied fruit flavor is common. Appearance: Golden in color. Overall Impression: Complex.040 . No hop flavor. white head seems to last forever. Brettanomyces. pilsner malt and aged (surannes) hops (3 years) are used. or honey.

Hanssens Gueuze. to increase the variety of beers available in local cafes. not just a fruit beer. De Cam/Drie Fonteinen Millennium Gueuze. hay. is generally long-lasting. Girardin Gueuze (Black Label). cigar-like. horsey. framboise (raspberries) and druivenlambik (muscat grapes). pale. Has a low to high tart. puckering quality without being sharply astringent. No diacetyl. mousse-like head. goaty. Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. In spite of the low finishing gravity. sometimes a shade of fruit. No hop flavor. smoky. Comments: Fruit-based lambics are often produced like gueuze by mixing one. A thick rocky. When young. An enteric. and horse blanket (and thus should be recognizable as a lambic). complementary sweetness may be present. The fruit aroma commonly blends with the other aromas. Cantillon Gueuze. the beer will present its full fruity taste. Highly carbonated. De Cam Gueuze. the many mouthfilling flavors prevent the beer from tasting like water.. wheat-based ale fermented by a variety of Belgian microbiota. the lambic taste will become dominant at the expense of the fruit character. Overall Impression: Complex. History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Mort Subite (Unfiltered) Gueuze. Oud Beersel Oude Gueuze 17F. Boon Oude Gueuze Mariage Parfait. but higher levels are uncharacteristic. Lindemans Gueuze Cuv̩e Ren̩. Flavor: The fruit added to the beer should be evident. An enteric. Hop bitterness is generally absent. Lindemans or Belle . No hop aroma. Always effervescent. and threeyear old lambic. ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Some versions have a low warming character. A mild vanilla and/or oak flavor is occasionally noticeable. Fruit was traditionally added to lambic or gueuze. A low to moderately sour/acidic character blends with aromas described as barnyard. Fruit may also be added to unblended lambic. Drie Fonteinen Oud Gueuze.g. The most traditional styles of fruit lambics include kriek (cherries). Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Clarity is often good. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. The color intensity may fade with age. As it ages. pleasantly sour/acidic. although some fruit will not drop bright. earthy. fruity. balanced.Commercial Examples: Boon Oude Gueuze. or cheesy aroma is unfavorable. either by the blender or publican. A low. The classic barnyard characteristics may be low to high. thus fruit lambics are not intended for long aging. Any overly sweet lambics (e. smoky or cigar-like character is undesirable. two. Their numbers are constantly dwindling and some are untraditionally sweetening their products (postfermentation) with sugar or sweet fruit to make them more palatable to a wider audience. A lambic with fruit. A low to moderate sour and more commonly (sometimes high) acidic character is present. Fruit Lambic Aroma: The fruit which has been added to the beer should be the dominant aroma. No diacetyl. Mouthfeel: Light to medium-light body.

060 FG 1. Girardin Kriek. De Cam Oude Kriek. Cantillon Kriek. Ingredients: Unmalted wheat (30-40%).Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. Brettanomyces. The aged hops are used more for preservative effects than bitterness. Fruits traditionally used include tart cherries (with pits).7% IBU levels are up to approximately 10. Cantillon Rose de Gambrinus.1. Cantillon Lou Pepe Kriek. Hanssens Oude Kriek. Oud Beersel Kriek .000 .040 . Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Lamvinus (merlot grape). Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces. The SRM level varies with the fruit added. 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. More recent examples include peaches. and makes actual bitterness levels difficult to estimate.1.010 IBUs SRM 3-7 ABV 5 . Cantillon Vigneronne (Muscat grape). apricots or merlot grapes. Boon Kriek Mariage Parfait. raspberries or Muscat grapes. Cantillon Fou' Foune (apricot). pilsner malt and aged (surannes) hops (3 years) are used. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Drie Fonteinen Kriek. Cantillon St. Cantillon Lou Pepe Framboise. Vital Statistics: OG 1. Commercial Examples: Boon Framboise Marriage Parfait. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable. Boon Oude Kriek.

Styrian Goldings or East Kent Goldings hops.18. Light to moderate alcohol warmth. similar character as a Belgian Strong Golden Ale or Tripel." Ingredients: Belgian pils malt. which gives it a cleaner profile in comparison to the other styles. along with a lightly sweet pils malt character. Belgian Dark Strong Ale 18A. 4. Mouthfeel: Medium-high to high carbonation. Belgian Tripel 18D. or yeasty. . can be spicy or earthy. although the ingredients and fermentation byproducts may give an impression of spicing (often reminiscent of oranges or lemons). Often has an almost lager-like character. but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. 18A. No spices are traditionally used. Flavor: Smooth. Light sweetness that may have a candi sugar-like character. Light spicy phenolics optional. aromatic malts. Belgian Strong Ale Styles 1. noble." while the French spell it "Blonde. Some candi sugar or honey-like sweetness on palate. and dry finish. although a bit sweeter and not as bitter. 3. phenolics and perfumy esters. 2. which are sometimes perfumy or orange/lemon-like). Subtle yet complex. Large. but smooth. Appearance: Light to deep gold color. fruity esters (commonly orange-like or lemony). Medium hop and alcohol bitterness to balance. Very soft yeast character (esters and alcohols. Belgian yeast strains that produce complex alcohol. Belgian Golden Strong Ale 18E. Can be somewhat creamy. Generally very clear. Belgian Blond Ale Aroma: Light earthy or spicy hop nose. candi sugar or sucrose. can give mouth-filling bubbly sensation. History: Relatively recent development to further appeal to European Pils drinkers. Belgian Dubbel 18C. dense. becoming more popular as it is widely marketed and distributed. Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity. Belgian Blond Ale 18B. and creamy white to off-white head. Comments: Similar strength as a dubbel. Shows a subtle yeast character that may include spicy phenolics. Good head retention with Belgian lace. light to moderate pils malt sweetness initially. Medium body. Light hop flavor. perfumy or honey-like alcohol. Flemish use the term "Blond. 5. slightly sweet flavor.

La Trappe (Koningshoeven) Blond. complex Belgian ale. Medium-high carbonation. Overall Impression: A deep reddish.016 20 .30 4 .075 1. History: Originated at monasteries in the Middle Ages. Affligem Blond. Straffe Hendrik Blonde. Smooth. English-type or Styrian Goldings hops commonly used.6 6 . Generally clear. Alcohol. Complex grain bill: Belgian pils or pale base malt. No spices. and phenolics are commonly used.Vital Statistics: OG FG IBUs SRM ABV 1. clove-like spiciness is optional). Belgian Dubbel Aroma: Complex. Moderate fruity esters (usually including raisins and plums. with an attractive reddish depth of color. Val-Dieu Blond.7. CaraMunich for dried fruit flavors. malty. Munich-type malts for maltiness. Appearance: Dark amber to copper in color. No spices. Ingredients: Belgian yeast strains prone to production of higher alcohols. Complex malt. Soft water. . Should not be as malty as a bock and should not have crystal malt-type sweetness.1. Special B for raisin flavors. Flavor: Similar qualities as aroma. complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. sometimes also dried cherries). Low alcohol warmth. rose-like and/or perfumy notes). peppery.062 . malt may have hints of chocolate. Commercial Examples: Leffe Blond. esters.5% An ABV of 6. No diacetyl. rich malty sweetness. caramel and/or toast (but never roasted or burnt aromas). never hot or solventy. other specialty grains for character. Mouthfeel: Medium-full body. Medium-low bitterness that doesn't persist into the finish. Rarely esters will include banana or apple. No diacetyl. moderately strong. Spicy phenols and higher alcohols are common (may include light clove and spice. and was revived in the mid-1800s after the Napoleonic era. Spicy qualities can be moderate to very low. Grimbergen Blond. alcohol and phenol interplay (raisiny flavors are common. Balance is always toward the malt. Large.008 . dried fruit flavors are welcome. Low noble hop flavor is optional and not usually present. Noble-type. Rich.5 — 7. A small number of examples may include a low noble hop aroma. and long-lasting creamy off-white head. but hops are usually absent. is soft and never hot or solventy. dense. Pater Lieven Blond Abbey Ale 18B. ester. Dark candi sugar for color and rum-raisin flavors. if present.1.0% is most typical. which can influence the perception of body.

Vital Statistics: OG FG IBUs SRM ABV

1.062 - 1.075 1.010 - 1.018 15 - 25 10 - 14 6 - 7.5% An ABV of 6.5 — 7.0% is most typical. Commercial Examples: Westmalle Dubbel, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale

18C. Belgian Tripel Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic "Belgian lace" on the glass as it fades. Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl. Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent. Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. History: Originally developed at the Trappist monastery at Westmalle. Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. 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 candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures.

Vital Statistics: OG FG IBUs SRM ABV

1.075 - 1.085 1.010 - 1.016 25 - 38 4.5 - 6 7.5 - 9% Commercial Examples: Westmalle Tripel, Chimay Cinq Cents (White), Val-Dieu Triple, St. Bernardus Tripel, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, New Belgium Trippel, Unibroue La Fin du Monde, Brooklyn Triple, Dragonmead Final Absolution

18D. Belgian Golden Strong Ale Aroma: Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A lot to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. Appearance: Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic "Belgian lace" on the glass as it fades. Flavor: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl. Mouthfeel: Light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent. Overall Impression: A golden, complex, effervescent, strong Belgian-style ale. History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Comments: Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. 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 candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures.

Vital Statistics: OG FG IBUs SRM ABV

1.070 - 1.095 1.010 - 1.016 25 - 35 4 - 6 7.5 - 10% Commercial Examples: Duvel, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Avery Salvation, North Coast Pranqster, Unibroue Eau BÌ©nite

18E. Belgian Dark Strong Ale Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality with an occasional caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. Appearance: Deep amber to deep coppery-brown in color ("dark" in this context implies "more deeply colored than golden"). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy. Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously. Mouthfeel: High carbonation but no carbonic acid "bite." Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy). Overall Impression: A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. History: Most versions are unique in character reflecting characteristics of individual breweries. Comments: Authentic Trappist versions tend to be drier than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N'ice Chouffe, Affligem N̦el) should be entered in the Belgian Specialty category, not this category. Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt,

Gulden Draak.12+% Commercial Examples: Rochefort 10 (blue cap).25+ 15 .010 .024 15 . Noble-type. St. Kasteelbier Bi̬re du Chateau Donker . Candi sugar to lighten body and to add color and flavor (if dark candi is used). Avoid US/UK crystal type malts (these provide the wrong type of sweetness).Munich-type malts for maltiness. English-type or Styrian Goldings hops commonly used.20 8 . Vital Statistics: OG FG IBUs SRM ABV 1. Spices generally not used.1. Rochefort 8 (green cap). Abbaye des Rocs Grand Cru. Bernardus Abt 12. if used. Chimay Grande Reserve (Blue).1. Gouden Carolus Grand Cru of the Emperor. other Belgian specialty grains for character. keep subtle and in the background.075 .110+ 1. Westvleteren 12 (yellow cap).

Old Ale 2." . Alcoholic strength should be evident. Light chocolate or roasted malt flavors are optional. then aged at the brewery after primary fermentation (similar to the process used for historical porters). Usually tilted toward a sweeter. akin to those found in Sherry or Port. Can include winter warmers. bigger than strong bitters and brown porters. May be almost opaque (if not. Old Ale Aroma: Malty-sweet with fruity esters. and/or other specialty malt aromas. though not overwhelming. 19A. nutty. Brett. treacle. but should never be prominent. The finish may vary from dry to somewhat sweet. Moderate to low head. Strong Ale Styles 1.19. Extended aging may contribute oxidative flavors similar to a fine old Sherry. oxidation. may be adversely affected by alcohol and age. Overall Impression: An ale of significant alcoholic strength. although older examples may be lower in body due to continued attenuation during conditioning. Hop aromas not usually present due to extended aging. Low to moderate carbonation. Fits in the style space between normal gravity beers (strong bitters. Mouthfeel: Medium to full. Alcohol warmth is often evident and always welcome. Comments: Strength and character varies widely. should be clear). but may be well hopped (the impression of bitterness often depends on amount of aging). 19B. mashed at higher temperatures than strong ales to reduce attenuation. often with a complex blend of dried-fruit. blended strong beers (stock ale blended with a mild or bitter). Appearance: Light amber to very dark reddish-brown color (most are fairly dark). caramelly. though usually not as strong or rich as barleywine. Flavor: Medium to high malt character with a luscious malt complexity. maltier balance. chewy body. toffee.Michael Jackson History: A traditional English ale style. 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). caramelly and/or molasses-like flavors. "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. 19C. Winter warmers are a more modern style that are maltier. Port or Madeira. often darker beers that may be a brewery's winter seasonal special offering. brown porters) and barleywines. leather) associated with "stale" beers. Balance is often malty-sweet. English Barleywine 3. Some alcohol and oxidative notes are acceptable. often with nutty. and lower gravity versions of English barleywines. molasses. strong (and perhaps darker) bitters. strong dark milds. Age and oxidation may darken the beer further. Often had age-related character (lactic. but this is optional and should not be too strong (enter as a specialty beer if it is). depending on age and conditioning. Some wood-aged or blended versions may have a lactic or Brettanomyces character. Diacetyl low to none. . fuller-bodied. American Barleywine 19A. vinous. Moderate to high fruity esters are common. and may take on a dried-fruit or vinous character.

is traditional. Fuller's 1845. and often complex alcohol flavors should be evident. Moderate to fairly high fruitiness.Ingredients: Generous quantities of well-modified pale malt (generally English in origin. and/or molasses.g.090+ FG 1. May be cloudy with chill haze at cooler temperatures. intense. Coniston Old Man Ale. often with a caramel-like aroma. Great Divide Hibernation Ale. chocolate. Theakston Old Peculier (peculiar at OG 1. as the relative balance and aging process negate much of the varietal character. Young's Winter Warmer. May have moderate to strong fruitiness.015 . Commercial Examples: Gale's Prize Old Ale.022+ IBUs 30 . Moderate to high malty sweetness on the palate. deep toast. Appearance: Color may range from rich gold to very dark amber or even dark brown. Low to moderate off-white head. though not necessarily so). Flavor: Strong. toasty. Samuel Smith's Winter Welcome. toffee.W. Hop bitterness may range from just enough for balance to a firm presence. as if viewed through a thick glass lens. The intensity of these aromatics often subsides with age. complex. Adjuncts (such as molasses.057). and generally more muted malt aromas. and/or treacle notes. Low to moderately high hop flavor (usually UK varieties). High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass. English hop aroma may range from mild to assertive. Lees Moonraker. Sarah Hughes Dark Ruby Mild. Cooperstown Pride of Milford Special Ale. British ale yeast that has low attenuation. Harviestoun Old Engine Oil. though sparingly so as to avoid an overly roasted character. North Coast Old Stock Ale. Marston Owd Roger. Burton Bridge Olde Expensive. Some darker examples suggest that dark malts (e. may have low head retention. Vital Statistics: OG 1. treacle. particularly for UK winter warmers. multi-layered malt flavors ranging from bready and biscuity through nutty.1. invert sugar or dark sugar) are often used. . often with a dried-fruit character. Hudson Valley Old Man Ale. toffee.060 .22+ ABV 6 . Low to no diacetyl. Fuller's Vintage Ale. Hop variety is not as important. but should not be opaque. wheat) and malt extracts. 19B.60+ SRM 10 . English Barleywine Aroma: Very rich and strongly malty. Low to no diacetyl. often with a dried-fruit character. Some oxidative or vinous flavors may be present. but can handle higher alcohol levels. flaked barley.. dark caramel. along with judicious quantities of caramel malts and other specialty character malts. Aged versions may have a sherry-like quality. black malt) may be appropriate.1. The color may appear to have great depth. Alcohol aromatics may be low to moderate. as are starchy adjuncts (maize. possibly vinous or port-like aromatics. Often has ruby highlights. balance therefore ranges from malty to somewhat bitter. The aroma may have a rich character including bready. Fuller's Old Winter Ale. although the finish may be moderately sweet to moderately dry (depending on aging).9+% The ABV is occasionally lower than 6%. Harvey's Elizabethan Ale. J. molasses. but generally clears to good to brilliant clarity as it warms.

Low to moderately strong fruity esters and alcohol aromatics. with a velvety.018 . Burton Bridge Thomas Sykes Old Ale. as if viewed through a thick glass lens. History: Usually the strongest ale offered by a brewery. Comments: Although often a hoppy beer. not all examples will have all possible flavors or aromas. bready. Characterful English yeast. and feature richer specialty malt flavors than American Barleywines. J. Overall Impression: The richest and strongest of the English Ales.1. Robinson's Old Tom. intense malt flavor with noticeable bitterness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties. Ingredients: Well-modified pale malt should form the backbone of the grist. or fairly neutral. Lakefront Beer Line. Young's Old Nick (unusual in its 7. Malt character may be sweet. The malt profile can vary widely. However. depending on age and conditioning. A showcase of malty richness and complex. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass. Moderately-low to large off-white to light tan head. although the finish may be somewhat sweet to quite dry . luscious texture (although the body may decline with long conditioning).70 8 . The character of these ales can change significantly over time. such as floral. maltier. as most of the color arises from a lengthy boil. Appearance: Color may range from light amber to medium copper. but generally clears to good to brilliant clarity as it warms. with judicious amounts of caramel malts. may have low head retention. Moderately low to moderately high malty sweetness on the palate. the intensity of aromatics often subsides with age. Often has ruby highlights. American Barleywine Aroma: Very rich and intense maltiness. Fuller's Golden Pride. both young and old versions should be appreciated for what they are. English versions can be darker.12+% Commercial Examples: Thomas Hardy's Ale.120+ 1.2% ABV). if at all.W. caramelly. fruitier. earthy or spicy English varieties or a blend of varieties.22 8 .080 . The color may appear to have great depth. No diacetyl. intense flavors. A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate. Dark malts should be used with great restraint. Target. East Kent Goldings and Fuggles. may be used). Lee's Vintage Harvest Ale. May be cloudy with chill haze at cooler temperatures. Normally aged significantly prior to release.Mouthfeel: Full-bodied and chewy. Vital Statistics: OG FG IBUs SRM ABV 1.030+ 35 . may rarely be as dark as light brown. Flavor: Strong. English hops such as Northdown. Whitbread Gold Label. the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. Heavyweight Old Salty 19C. and in recent years many commercial examples are now vintage-dated.1. Often associated with the winter or holiday season.

Old Dominion Millennium. Roasted or burnt malt flavors are inappropriate.12+% Commercial Examples: Sierra Nevada Bigfoot. with a velvety. No diacetyl. and often features American hop varieties.120+ 10 . May have some bready or caramelly malt flavors. but sharp or solventy alcohol flavors are undesirable. The hop character should be evident throughout. Victory Old Horizontal. but not be excessively hot. Avery Hog Heaven Barleywine.1. but does not have to be unbalanced. Anchor Old Foghorn. Mouthfeel: Full-bodied and chewy.19 8 . flavor and aroma than the English Barleywine. Weyerbacher Blithering Idiot. if at all. Ingredients: Well-modified pale malt should form the backbone of the grist. Noticeable alcohol presence. and in recent years many commercial examples are now vintage-dated. depending on age and conditioning.120+ 1. Citrusy American hops are common. Dark malts should be used with great restraint. Moderate to high hop flavor (any variety). the balance should always seem bitter. Often associated with the winter or holiday season. Some specialty or character malts may be used. Vital Statistics: OG FG IBUs SRM ABV 1. Generally uses an attenuative American yeast. Brooklyn Monster Ale. Hair of the Dog Doggie Claws. luscious texture (although the body may decline with long conditioning). Low to moderate fruity esters. Flavors will smooth out and decline over time. Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness. Rogue Old Crustacean.1. Should not be syrupy and under-attenuated. but any oxidized character should be muted (and generally be masked by the hop character). Alcohol warmth should be present. Stone Old Guardian. While strongly malty. Carbonation may be low to moderate.016 . but these should not be high. Hop bitterness may range from moderately strong to aggressive. Left Hand Widdershins . History: Usually the strongest ale offered by a brewery. and the body is richer and more characterful. Bridgeport Old Knucklehead. Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. Bell's Third Coast Old Ale. Normally aged significantly prior to release.(depending on aging). although any varieties can be used in quantity.030+ 50 . the malt is more forward. Differs from an Imperial IPA in that the hops are not extreme. The alcohol strength and hop bitterness often combine to leave a very long finish. Three Floyds Behemoth.080 . as most of the color arises from a lengthy boil.

. However. unfermented quality. Some tartness may be present if naturally occurring in the particular fruit(s). 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. Body and carbonation levels should be appropriate to the base beer style being presented. residual sweetness is not necessarily a negative characteristic unless it has a raw. the color should be noticeable. but should not be inappropriately intense. Hop aroma may be absent or balanced with fruit. Hop bitterness. a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. the resulting beer may seem lighter than expected for the declared base style. For lighter-colored beers with fruits that exhibit distinctive colors. Fruit Beer Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma.allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive.g. If the base beer is a lager. Remember that fruit generally add flavor not sweetness to fruit beers. alcohol content. cherries) have stronger aromas and are more distinctive than others (e.g. then overall less fermentation byproducts would be appropriate. and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink.. such as esters or diacetyl. and fermentation by-products. especially in dark styles. but not be so prominent as to unbalance the resulting presentation. however. not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. 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. 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.. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. note that some fruit (e. Fruit beers may have some haze or be clear. the distinctive flavor character associated with the particular fruit(s) should be noticeable. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Aroma hops. but should not be inappropriately intense. The head may take on some of the color of the fruit. Some malt aroma may be desirable. strawberries) . Fruit Beer 20A. As with all specialty beers. yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. malt flavors. raspberries. flavor. 20A. The fruit should add an extra complexity to the beer. depending on the style. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. Flavor: As with aroma. should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present.20. and may range in intensity from subtle to aggressive. although haze is a generally undesirable. The balance of fruit with the underlying beer is vital. Fruit Beer Styles 1. Some tartness may be present if naturally occurring in the particular fruit(s). Fruit generally adds fermentables that tend to thin out the beer. blueberries.

. do not expect the base beer to taste the same as the unadulterated version. but a beer with a quality such as this should make a special claim (e. the original style should come through in aroma and flavor. and other fruit-based Belgian specialties may be entered as Belgian Specialty Beers. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. SRM and ABV will vary depending on the underlying base beer. Grozet Gooseberry and Wheat Ale. If the base beer is a classic style.Overall Impression: A harmonious marriage of fruit and beer. FG. amontillado. Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes. fino. The fruit should complement the original style and not overwhelm it. Pyramid Apricot Ale. Great Divide Wild Raspberry Ale. Abita Purple Haze. Vital Statistics: OG FG IBUs SRM ABV OG. Spanish Peaks Raspberry Wheat .. Comments: Overall balance is the key to presenting a well-made fruit beer. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. but the fruit will often be reflected in the color.. Pete's Wicked Strawberry Blonde. botrytis). Commercial Examples: Bell's Cherry Stout.g. Dogfish Head Aprihop. Melbourne Apricot Beer and Strawberry Beer. Ebulum Elderberry Black Ale.G. Saxer Lemon Lager. The key attributes of the underlying style will be different with the addition of fruit.G. New Glarus Belgian Red and Cherry Tart. Magic Hat #9. Sherry or Tokaj. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Judge the beer based on the pleasantness and balance of the resulting combination. Note that fruit-based lambics should be entered in the Fruit Lambics category. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. BluCreek Blueberry Ale. IBUs. THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED.

should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some malt aroma is preferable. herbs and/or vegetables (SHV) should be noticeable in the aroma. Spice.. Christmas/Winter Specialty Spiced Beer 21A. If the base beer is a lager. 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. but not be so prominent as to unbalance the resulting presentation. May have some haze or be clear. Aroma hops. The SHV character should be pleasant and supportive. however. and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. such as esters or diacetyl. yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. the distinctive flavor character associated with the particular SHV(s) should be noticeable. a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. The balance of SHV with the underlying beer is vital. alcohol content. flavor. and fermentation by-products. 21A. or Vegetable Beer 2. Herb.g. . Body and carbonation levels should be appropriate to the base beer style being presented. not artificial and overpowering. The individual character of the SHV(s) may not always be identifiable when used in combination. such as chocolate.21. Hop aroma may be absent or balanced with SHV. and may range in intensity from subtle to aggressive. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style. ginger. Some SHV(s) may add additional body and/or slickness. the colors may be noticeable in the beer and possibly the head. Flavor: As with aroma. Some SHV(s) may add a bit of astringency. 21B. As with all specialty beers.. although fermentable additions may thin out the beer. The SHV(s) should add an extra complexity to the beer. some vegetables) -allow for a range of SHV character and intensity from subtle to aggressive. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Head formation may be adversely affected by some ingredients. Herb.g. For lighter-colored beers with spices. note that some SHV (e. Hop bitterness. Spice/Herb/Vegetable Beer Styles 1. depending on the style. Spice. The individual character of the SHV(s) may not always be identifiable when used in combination. especially in dark styles. malt flavors. then overall less fermentation byproducts would be appropriate. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. although a "raw" spice character is undesirable. or Vegetable Beer Aroma: The character of the particular spices. cinnamon) have stronger aromas and are more distinctive than others (e. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. herbs or vegetables that exhibit distinctive colors. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation.

Traquair Jacobite Ale. Some fruit character (often of dried citrus peel. the original style should come through in aroma and flavor. honey.G. molasses. FG. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Dogfish Head Midas Touch.or chocolate-based beers. herb or vegetable (SHV) beer. English-type Christmas pudding.) may lend their own unique aromatics. OR VEGETABLES USED. Redhook Double Black Stout. Rogue Chocolate Porter. maple syrup. Young's Double Chocolate Stout.) should be entered in the Specialty Beer category. Additional fermentables (e. Alcohol aromatics may be found in some examples.. although many examples are reminiscent of Christmas cookies. Vital Statistics: OG FG IBUs SRM ABV OG. or mulling spices. herbs and/or vegetables and beer. but this character should be restrained. Mexicali Rogue. . molasses. This category may also be used for coffee. Dogfish Head Chicory Stout. 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. Beers that only have additional fermentables (honey. BluCreek Herbal Ale. Note that many spice-based Belgian specialties may be entered in Category 19E.. The individual character of SHV(s) may not always be identifiable when used in combination. treacle. do not expect the base beer to taste the same as the unadulterated version. or slightly spicy.G. Commercial Examples: Cave Creek Chili Beer. gingerbread. subdued. Left Hand JuJu Ginger Beer. OR VEGETABLES MUST ALWAYS BE SPECIFIED. Hop aromatics are often absent. HERBS. If the base beer is a classic style. "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). The overall aroma should be balanced and harmonious. HERBS. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. Fraoch Heather Ale. Rogue Chocolate Stout 21B.g. BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Stoney Creek Vanilla Porter. or dried fruit such as raisins or plums) is optional but acceptable. Any combination of aromatics that suggests the holiday season is welcome. Bell's Java Stout. etc. Christmas/Winter Specialty Spiced Beer Aroma: A wide range of aromatics is possible. etc. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES. Buffalo Bill's Pumpkin Ale. Comments: Overall balance is the key to presenting a well-made spice. Dogfish Head Punkin Ale. Christian Moerlein Honey Almond. Rogue Hazelnut Nectar. SRM and ABV will vary depending on the underlying base beer. Bell's Harry Magill's Spiced Stout.. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. spruce trees. IBUs. herbs and/or vegetables. THE TYPE OF SPICES. The key attributes of the underlying style will be different with the addition of spices. The SHV(s) should complement the original style and not overwhelm it.Overall Impression: A harmonious marriage of spices. maple syrup. Judge the beer based on the pleasantness and balance of the resulting combination. sugars. and is often fairly complex and inviting.

cloves. Usually clear. The special ingredients should complement the base beer and not overwhelm it. herbs or additional fermentables are declared. although darker versions may be virtually opaque. Spices are required. HONEY. although some dark strong lagers exist. etc. but without being overly hot. Whenever spices. Generally finishes rather full and satisfying. when old friends get together to enjoy the season. nutmeg. beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays.. English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced. oranges. orange peel or lemon peel. lemon) may be used. each should be noticeable and distinctive in its own way (although not necessarily individually identifiable. Comments: Overall balance is the key to presenting a well-made Christmas beer. although these elements are not required. and often include those evocative of the Christmas season (e. Moderately low to moderately high carbonation is typical. spiced. not so prominent as to overshadow the base beer. The spices and optional fermentables should be supportive and blend well with the base beer style.) OR FRUIT. TREACLE. and often has some alcohol flavor. and may include caramel. Ingredients: Generally ales. MAPLE SYRUP. Spiced versions are an American or Belgian tradition. brown sugar. May include some dried fruit or dried fruit peel flavors such as raisin. as may subtle additions of other fruits. cinnamon. Overall Impression: A stronger. the original style should come through in aroma and flavor. warming alcohol content. fig. or chocolate flavors..g. or otherwise more characterful than their normal beers. THE BASE STYLE. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. Body is generally medium to full. toast. malty and/or sweet maltbased flavors are common. Many breweries produce unique seasonal offerings that may be darker. allspice. since English or German breweries traditionally do not use spices in their beer. allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. stronger. Flavor: Many interpretations are possible. MOLASSES.g. The beers do not have to be overly strong to show some warming effects. May use a wide range of crystal- . honey. plum. Spices associated with the holiday season are typical (as mentioned in the Aroma section).Appearance: Generally medium amber to very dark brown (darker versions are more common). Some chill haze is acceptable. May include distinctive flavors from specific fermentables (molasses.). Roasted malt characteristics are rare. 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. ginger) but any combination is possible and creativity is encouraged. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS. darker. balanced with the other ingredients is still critical). History: Throughout history. Rich. If the base beer is a classic style. and should be entered as Old Ales. and not usually stronger than chocolate. Generally has a well-formed head that is often off-white to tan. ETC. spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. nutty. Many examples will show some well-aged. The wide range of special ingredients should be supportive and balanced. and a certain malty chewiness is often present. Mouthfeel: A wide range of interpretations is possible. Clones of specific Belgian-style Christmas ales should be entered as Belgian Specialty Beers. A light spruce or other evergreen tree character is optional but found in some examples. Fruit peel (e. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients.

invert sugar. treacle. Vital Statistics: OG FG IBUs SRM ABV OG. SRM and ABV will vary depending on the underlying base beer..).g. etc. Samuel Adams Winter Lager . Commercial Examples: Anchor Our Special Ale. particularly those that add dark fruit or caramel flavors. Great Lakes Christmas Ale. molasses.type malts. North Coast Wintertime Ale. IBUs. Goose Island Christmas Ale. Flavorful adjuncts are often used (e. FG. ABV is generally above 6%. Harpoon Winter Warmer. and most examples are somewhat dark in color. brown sugar. Weyerbacher Winter Ale. honey. maple syrup.

not all examples are highly smoked. Allow for variation in the style when judging. Harsh. rubbery. German lager yeast.22. and vice versa). particularly a malty. Smooth lager character. hop bitterness. Moderate. bacon-like. and be somewhat sweet. when smoke increases. Other examples of smoked beers are available in Germany. but the beechwood smoke flavor can be low to high. Deep amber/light copper to dark brown color. Other Smoked Beer 3. or malty.e. toasty richness. malt decreases. Beechwood-smoked malt is used to make a Märzen-style amber lager. charred. Wood-Aged Beer 22A. or rarely almost greasy. with a varying balance and intensity. balanced. Flavor: Generally follows the aroma profile. History: A historical specialty of the city of Bamberg. Hop aroma may be very low to none. Classic Rauchbier Aroma: Blend of smoke and malt. with a blend of smoke and malt in varying balance and intensity. Overall Impression: Märzen/Oktoberfest-style (see Oktoberfest) beer with a sweet. Brewers entering these styles should use Other Smoked Beer as the entry category. . Märzen-like qualities should be noticeable. burnt. with the remainder being German malts typically used in a Märzen. The palate can be somewhat malty and sweet. and can seem smoky. with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). woody. yet the finish can reflect both malt and smoke. The malt and smoke components are often inversely proportional (i. phenolic harshness is inappropriate. Classic Rauchbier 2. in the Franconian region of Bavaria in Germany. bitter. Hefe-Weizen. The smoke character of the malt varies by maltster. Clean. Smoke-Flavored and Wood-Aged Beer Styles 1. yet always complementary. 22B. and Helles-like beers. 22A. Comments: The intensity of smoke character can vary widely. diacetyl or DMS. 22C. lager character with no fruity esters. including examples such as Spezial Lager. Appearance: This should be a very clear beer. Medium to medium-high carbonation. sulfury or phenolic smoky characteristics are inappropriate. diacetyl or DMS.to cream-colored head. such as the Bocks. tan. The beechwood smoke character can range from subtle to fairly strong. some breweries produce their own smoked malt (rauchmalz). Significant astringent. creamy. with a large. rich. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20100% of the grain bill. Schwarz. Noble hop flavor moderate to none. German or Czech hops. Mouthfeel: Medium body. toasty. smoky aroma and flavor and a somewhat darker color. Some breweries adjust the color slightly with a bit of roasted malt. The malt character can be low to moderate. Dunkel. Clean lager character with no fruity esters.

Mouthfeel: Varies with the base beer style. The intensity and character of the smoke and base beer style can vary.g.e.. Balance in the use of smoke. Other Smoked Beer Aroma: The aroma should be a pleasant balance between the expected aroma of the base beer (e.6% Commercial Examples: Schlenkerla Rauchbier Märzen. Kaiserdom Rauchbier 22B. Peatsmoked malt can add an earthiness.Vital Statistics: OG FG IBUs SRM ABV 1. The balance of underlying beer characteristics and smoke can vary. Entries with a specific type or types of smoke cited will . The appearance should reflect the base beer style. THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE.G. German brewers have traditionally used smoked malts in bock. helles.1.G. Flavor: As with aroma. Smokiness may vary from low to assertive. weizen. with either being prominent in the balance.056 1. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. "PORTER" OR "BROWN ALE" IS ACCEPTABLE).012 ..016 20 . the smoked malt shouldn't contribute these flavors). dunkel. Smokiness may vary from low to assertive. and how well it is balanced with the smoke character. doppelbock.22+ 4. peat. CLASSIC STYLES DO NOT HAVE TO BE CITED (E. alder. beechwood-smoked Märzen). Appearance: Variable. notably porter and strong Scotch ales. or burnt smoke-derived aromatics are inappropriate. hops and malt character is exhibited by the better examples. rubbery. balance in the overall presentation is the key to well-made examples. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. Entries that have a classic style cited will be judged on how well that style is represented.1. sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles.30 14 . and other specialty styles. beechwood). pilsner. Harsh. Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i. the goal is to reach a pleasant balance between the smoke character and the base beer style. however. phenolic smoke-derived harshness is inappropriate.8 . oak. rubbery.050 . Smoke can add some dryness to the finish. Sharp. burnt. Comments: Any style of beer can be smoked. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e... there should be a balance between smokiness and the expected flavor characteristics of the base beer style. however.g. phenolic. schwarzbier. Significant astringent. although the color of the beer is often a bit darker than the plain base style. History: The process of using smoked malts more recently has been adapted by craft brewers to other styles. harsh. although the resulting blend should be somewhat balanced and enjoyable. robust porter) and the smokiness imparted by the use of smoked malts. bitter. charred.

g. toast. and alcohol flavors from other products previously stored in the wood (if any).be judged on how well that type of smoke is recognizable and marries with the base style. Excessive peat-smoked malt is generally undesirable due to its sharp. alder. piney flavor to the malt. Commercial Examples: Alaskan Smoked Porter. Flavor: Varies with base style. Judges should evaluate the beers mostly on the overall balance. pecan. Appearance: Varies with base style. and how well the smoke character enhances the base beer. Wood usually contributes a woody or oaky flavor. toffee. etc. particularly if toasted/charred oak and/or whiskey/bourbon barrels are used. but should not overpower the base beer style. cherry. Other flavors that may optionally be present include vanilla (from vanillin in the wood). caramel. other fruitwoods) smoked malts may be used. piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. Some background oxidation character is optional. For example. A low to moderate wood. Vital Statistics: OG FG IBUs SRM ABV Varies with the base beer style. Stone Smoked Porter. honey. spices. Arcadia London Porter. butterscotch. Beechwood-. toasted bread or almonds (from toasted wood). "smoked porter" is as acceptable as "peat-smoked strong Scotch ale" or "cherry-wood smoked IPA". Schlenkerla Ur-Bock Rauchbier. Evergreen wood should never be used since it adds a medicinal. Fresh wood can occasionally impart raw "green" aromatics. supportive and noticeable. coffee. Specific classic styles or smoke types do not have to be specified.. sherry-like character and not be papery or cardboard-like. chocolate. mesquite. The wood and/or other cask-derived flavors should be balanced. Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics.or oak-based aroma is usually present. and alder with salmon).or other hardwood (oak. not hot. The various woods may remind one of certain smoked products due to their food association (e. the resulting beer should be entered in the specialty/experimental category. DeGroen's Rauchbock 22C. vegetables. hickory with ribs. Spezial Rauchbier.) in noticeable quantities. as well as any aromatics associated with alcohol previously stored in the wood (if any). cocoa (from charred wood or bourbon casks). maple. Any alcohol character should be smooth and balanced. Rogue Smoke. Occasionally there may be an optional lactic or acetic tartness or . peat. although this character should never be too strong. If smoked malts are combined with other unusual ingredients (fruits. Often darker than the unadulterated base beer style. Other optional aromatics include a low to moderate vanilla. Wood-Aged Beer Aroma: Varies with base style. or cocoa character. Schlenkerla Weizen Rauchbier. and can take on a pleasant. apple. maple with bacon or sausage. caramel. which can occasionally take on a raw "green" flavor if new wood is used.

or simply a fuller mouthfeel.G. Lagavulin Whisky or Calvados Casks. The tannins can lead to additional astringency (which should never be high). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. wood staves. (e. IF THIS BEER IS BASED ON A CLASSIC STYLE (E. flavorful. port. OG and ABV is typically above-average. distinctive products. ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. but this should not be higher than a background flavor (if present at all). Becoming more popular with modern American craft breweries looking for new. sherry.W. and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. although experimentation is encouraged. and the type of wood. Often fuller than the unadulterated base beer. smooth flavors are most desirable. English IPA with Oak Chips. The wood-based character should be evident. The best examples will be smooth. American Barleywine in an Oak Whiskey Cask). Madeira. The intensity of the wood-based flavors is based on the contact time with the wood. Vital Statistics: OG FG IBUs SRM ABV All stats vary with base style. higher-gravity base styles often are used since they can best stand up to the additional flavors. Some background oxidation character is optional. or wine). THE TYPE OF WOOD MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE. bourbon. Commercial Examples: J. sherry-like character and not be papery or cardboard-like. Mouthfeel: Varies with base style. Dominion Oak Barrel Stout. aged. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry). oak essence). Fuller-bodied. the age. Specialty or experimental base beer styles may be specified. 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. 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). well-balanced and well-aged. Comments: The base beer style should be apparent. but not so dominant as to unbalance the beer. SRM is often darker than the unadulterated base style. Ingredients: Varies with base style. or using wood-based additives (wood chips. Goose Island Bourbon County Stout. Higher alcohol levels should not result in "hot" beers. and previous usage of the barrel.. Sherry.g.G. but should not be so dominant as to unbalance the beer. History: A traditional production method that is rarely used by major breweries. although other woods can be used. although this should take on a pleasant. "PORTER" OR "BROWN ALE" IS ACCEPTABLE). Tart or acidic characteristics should be low to none. Aged in wooden casks or barrels (often previously used to store whiskey.Brett funkiness in the beer. condition. CLASSIC STYLES DO NOT HAVE TO BE CITED (E... Oak cask and barrels are traditional. Lees Harvest Ale in Port. Bourbon Barrel-aged Imperial Stout. Wood can also add tannins to the beer. New Holland Dragons Milk. depending on age of the cask. as long as the other specialty ingredients are identified. and usually only with specialty products. .

Greene King Olde Suffolk Ale.MacTarnahan's Oak-Aged IPA. Harviestoun Old Engine Oil Special Reserve. Le Coq Imperial Extra Double Stout. many microbreweries have specialty beers served only on premises often directly from the cask. .

oats. ice beers) Unusual fermentables (e. traditional or indigenous beers (e.g.g.. vatted Porter with Brettanomyces. Specialty Beer Styles 1. unless it fits elsewhere. smoked spiced beers) Out-of-style variations of existing styles (e.g. Sahti. India Brown Ale. spice. honey. Grätzer) American-style interpretations of European styles (e.g. potatoes) Combinations of other style categories (e. vegetables. including the following techniques or ingredients: o o o o o o o o o Unusual techniques (e. Kvass. Christmas-type beers should be entered in Category 21B. molasses. maple syrup. Louvain Peetermann. No beer is ever "out of style" in this category. hoppier. sorghum) Unusual adjuncts (e. steinbier. 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 for which there is no BJCP category.. some of these minor styles might be promoted to full styles in the future.23... Beers with only one type of fruit. or smoke .g. fruit-and-spice beers. The category is intended for any type of beer. Specialty Beer Notes This is explicitly a catch-all category for any beer that does not fit into an existing style category.. If sufficient interest exists. buckwheat.g. 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 Note that certain other specialty categories exist in the guidelines. rye. "imperial" strength beers) Historical. extrahoppy beers. herbs. Colonial Spruce or Juniper beers. low alcohol versions of other styles. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E.. Some styles that fall into this grouping include: o o o o o o o o o o o o o o Honey Beers (not Braggots) Wiess (cloudy.g. 23A. 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.. stronger.

Specialty meads or ciders should be entered in their respective categories (Category 26C for meads. but harmonious with the other components (yet not totally overpowering them). Note. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation. . 23A. Specialty Beer Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma. flavor. Flavor: As with aroma. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. as well as sugar found in fruit. The marriage of specialty ingredients or nature with the underlying beer should be harmonious. and may range in intensity from subtle to aggressive. The individual character of special ingredients and processes may not always be identifiable when used in combination. alcohol content. and fermentation by-products. Overall Impression: A harmonious marriage of ingredients. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques. are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. such as esters or diacetyl. and may affect head formation and retention. Some ingredients may add color (including to the head). malt flavors. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. that classic styles will have a different impression when brewed with unusual ingredients. hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. processes and beer. Hop bitterness.should be entered in Categories 20-22. or other flavor byproducts. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent. and creativity should be considered. additives or processes. additives or processes. however. ingredients used. Body and carbonation levels should be appropriate to the base beer style being presented. Judge the beer based on the pleasantness and harmony of the resulting combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Overall the aroma should be a pleasant combination of malt. sweetness. do not expect the base beer to taste the same as the unadulterated version. the distinctive flavor character associated with the stated specialty nature should be noticeable. The individual character of special ingredients and processes may not always be identifiable when used in combination. that classic styles will have a different impression when brewed with unusual ingredients. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style. Note. The sugary adjuncts. Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Category 28D for ciders). The overall uniqueness of the process. Some ingredients may add tartness. Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). however. and the specialty character should not seem artificial and/or totally overpowering.

Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. THE BREWER MUST SPECIFY THE "EXPERIMENTAL NATURE" OF THE BEER (E. Stoudt's Honey Double Mai Bock. TYPE OF SPECIAL INGREDIENTS USED. ingredients and/or techniques as an aid to the judges. "maple smoked porter" is acceptable).G. Great Alba Scots Pine. IBUs. Tommyknocker Maple Nut Brown Ale. Bell's Eccentric Ale. For historical styles or unusual ingredients/techniques that may not be known to all beer judges. 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. Lakefront Riverwest Steinbeer. OR WHY THE BEER DOESN'T FIT AN ESTABLISHED STYLE. Zum Uerige Sticke Altbier . Commercial Examples: Bell's Rye Stout. Dogfish Head India Brown Ale. the base style should be recognizable. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. the brewer should provide descriptions of the styles.g. Divide Bee Sting Honey Ale. If a classic style is identified. Rogue Yellow Snow. PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED). Classic styles do not need to be cited (e. FG. Hair of the Dog Adam. Vital Statistics: OG FG IBUs SRM ABV OG.. Samuel Adams Triple Bock.. Rogue Honey Cream Ale. SRM and ABV will vary depending on the underlying base beer. THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE.

while others can be dark brown.Introduction to Mead Guidelines The following discussion applies to all the mead styles. If no honey variety is declared. Note that "wildflower" isn't a varietal honey. flavor. In general. distinct meniscus are highly desirable. Sweet meads should not be cloyingly sweet. the color should generally be suggestive of the honey used (although a wide range of color variation is still possible). noticeable amount of carbonation. therefore. The components of bubbles or head will vary greatly depending on the carbonation level. the amount of honey and fermentables used to make the mead). Special ingredients Different sub-styles may include fruit. almost any color is acceptable. or sweet. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. they can have some very light bubbles. Sparkling meads are not gushing. Most are in the straw to gold range. and should be used as a reference whenever entering or judging mead. Dry meads do not have to be bone dry. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small). If a honey variety is declared. Strength refers to the alcohol content of the mead (and also. malt. Important attributes that must be specified Sweetness A mead may be dry. except where explicitly superseded in the sub-category guidelines. semi-sweet. If a honey is unusual. spice. petillant. or sack strength. but may have a character ranging from mouth-filling to an impression akin to Champagne or soda pop. Judges need to understand the ingredients that provide a unique character in order to properly evaluate the mead. Some honey varieties are almost clear.g. or sparkling. Stronger meads can have a greater honey character and body (as well as alcohol) than weaker meads. additional information can be provided to judges as to the character to be expected. Observable particulates (even in a clear example) are undesirable. rate (how fast do they form?). and should not have a raw. smaller bubbles are more desirable and indicative of higher quality than larger bubbles. Sweetness simply refers to the amount of residual sugar in the mead.. color. ingredients and type of mead. saturation and . but dry meads can still have some body. malts). acidity). Body is related to sweetness. and mousse (appearance or quality of foam stand). Honey variety Some types of honey have a strong varietal character (aroma. reflective examples with a bright. Crystal clear. standard. This introduction identifies common characteristics and descriptions for all types of mead. it is specifically a term used to describe a honey derived from unknown or mixed flowers. Hue. Carbonation A mead may be still. Sweetness is independent of strength. Still meads do not have to be totally flat. Common Mead Characteristics Appearance Clarity may be good to brilliant. persistence (how long do they continue to form?). Petillant meads are "lightly sparkling" and can have a moderate. etc. fruit. quantity (how much are present?). although this is not a strict rule. Sweetness is often confused with fruitiness in a dry mead. The color may vary widely depending on honey variety and any optional ingredients (e. Strength A mead may be categorized as hydromel. unfermented honey character.

the varietal character of the honey should be apparent even if subtle. and can sometimes be quite full and heavy. but hot. fresh and clean flavors being most desirable. floral.g. The body can vary widely. avocado. blended. meniscus) but higher carbonation levels can interfere with this perception. palmetto). depending on age. Light oxidation may be present.. Different varieties of honey have different intensities and characters. Any additives. Mouthfeel Before evaluating. orange blossom. orange blossom.. is a positive attribute. semi-sweet meads will have a balanced sweetness. buckwheat) are more recognizable than others (e. Light oxidation may be present. and can deteriorate with extended aging.purity of color should be considered. sweet meads will have noticeable to prominent sweetness. If honey varieties are declared. chemical. Harsh or chemical aromatics should not be present. Yeast or fermentation characteristics may be none to noticeable. Low levels of astringency are sometimes present (either from specific fruit or spices. Oxidation resulting in a papery character is always undesirable. In no case should the residual sweetness be syrupy. Higher carbonation (if present) enhances the acidity and gives a "bite" to the finish. or other meads attempting a sherry-like character). Alcohol flavors (if present) should be smooth and well-aged. A very thin or watery body is likewise undesirable. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. harsh. Some natural acidity is often present (particularly in fruit-based meads). buckwheat) are more recognizable than others (e. An excessive sherry character is a fault in most styles (except certain Polish-style specialties. also known as complexity or depth. not harsh or solventy. and may result in sherry-like notes. or from tea. Different varieties of honey have different intensities and characters.. A multi-faceted bouquet. or sulfury notes. chemical additives or oak-aging). body generally decreases with lower gravity and/or drier meads. and can sometimes be quite light. depending on age. Flavors tend to become more subtle over time. complex smells arising from the combination of ingredients. Stronger versions (standard and sack) may show signs of body (e. although most are in the medium-light to medium-full range. Flavor The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. If honey varieties are declared. Aroma The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. which are acceptable in low to moderate levels (if in balance. The harmony and balance of the aroma and bouquet should be pleasant and enticing. some (e. as well as any special ingredients. with clean and fresh aromatics being preferred over dirty. these can add to complexity). the varietal character of the honey should be apparent even if subtle. solventy or irritating overtones are a defect. Alcohol aromatics may be present. or spicy notes. Stronger. Artificial. Similarly. and may include fruity.g.g. some (e. dry meads will have no residual sugar.. The aftertaste should be evaluated. Phenolic or diacetyl aromatics should not be present. but an excessive sherry-like or papery character should be avoided. fermentation and aging) should show a pleasant fermentation character. phenolic or bitter flavors are defects. refer to the declared sweetness. Smooth texture. Well-made examples will often have an elegant wine-like character. should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. Body generally increases with stronger and/or sweeter meads. palmetto). sweeter meads will have a stronger honey flavor than drier. longer finishes are generally most desirable. safflower. yeasty. legs. These can all affect mouthfeel. Acidity and tannin help balance the . The aromatics may seem vinous (similar to wine). such as acid or tannin.g. is a positive attribute. The bouquet (rich. rounded product.g. cloying or seem like unfermented honey.. also known as complexity or depth. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). with estery. Aging and conditioning generally smooth out flavors and create a more elegant. A multi-faceted flavor. strength and carbonation levels. weaker versions. The residual sweetness level will vary with the sweetness of the mead.

water and yeast.080 .1.1. Some minor adjustments in acidity and tannin can be made with citrus fruits. lightly carbonated (petillant) meads will have noticeable bubbles. or the use of oak aging. Carbonation can vary widely (see definitions above)..5 . not a traditional).990 . tea.5 . Strength.140+ ABV:hydromel: 3. In all cases.14%sack: 14 .7.overall honey.010 .g. High carbonation will enhance the acidity and give a "bite" to the finish.1. alcohol. sweetness. and this character usually increases with strength (although extended aging can smooth this sensation). red.010semi-sweet: 1.035 . the color should reflect the ingredients used (type of honey. and lead to a harmonious end product. Melomels and pyments can have orange. as a metheglin or open category mead.18% FG:dry: 0. but bittering hops are optional even in this style.120 .1.1. Yeast nutrients may be used but should not be detected.040+ IBUs: not relevant for anything but braggot. sweetness and age greatly affect the overall presentation.025sweet: 1.5%standard: 7. or oak additives result in flavor components above a low. acidity. Cysers are most often golden. Vital Statistics OG:hydromel: 1. pink and/or purple hues. but well-made examples will have an enjoyable balance of honey flavors. sweetness and alcohol presentation. and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. Ingredients Mead is made primarily from honey. these additives should not be readily discernable in flavor or aroma. tannins.080standard: 1.1. Any special ingredients should be well-blended with the other ingredients. If citrus. background. tea. chemicals. balance-adjusting level. Still meads may have a very light level of carbonation. the resulting mead should be entered appropriately (e. .025 . Braggots can be yellow to black.120sack: 1. SRM: basically irrelevant since honey can be anything from almost clear to dark brown. Overall Impression A wide range of results are possible. however. and fruit and/or malt in some styles). A warming alcohol presence is often present.

Overall Impression: Similar in balance. harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics. Entrants MUST specify carbonation level and strength. and clean alcohol.24. If a honey variety is declared. Sweetness or significant honey aromatics should not be expected. Different types of honey have different intensities and characters. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). but this distinction is usually not obvious to judges. Commercial Examples: White Winter Dry Mead. an explanation of standard terms. Sweetness is assumed to be DRY in this category. "Show meads" feature no additives. Traditional Mead Styles 1. acidity. harmony. Flavor: Subtle (if any) honey character. although not always identifiable. 24A. Mouthfeel: Standard description applies. with a pleasant mixture of subtle honey character. Entrants MAY specify honey varieties. Sulfury. 24B. and balance of sensory elements are most desirable. Sweet Mead Notes See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. The proper balance of sweetness. No to minimal residual sweetness with a dry finish. 24C. Dry Mead Aroma: Honey aroma may be subtle. and entering instructions. Sky River Dry Mead . alcohol and honey character is the essential final measure of any mead. Ingredients: Standard description applies. Sensations of body should not be accompanied by noticeable residual sweetness. Appearance: Standard description applies. finish and flavor intensity to a dry white wine. Note that stronger meads will have a fuller body. Complexity. soft fruity esters. body. Semi-sweet Mead 3. the variety should be distinctive (if noticeable). Varietal meads feature the distinctive character of certain honeys. with no inconsistencies in color. aroma. flavor or aftertaste. 24A. although the body is generally light to medium. Standard description applies for remainder of characteristics. Comments: See standard description for entrance requirements. Traditional Meads feature the character of a blended honey or a blend of honeys. Dry Mead 2.

aroma. light sweetness. and clean alcohol. Sulfury. Standard description applies for remainder of characteristics. acidity. If a variety of honey is declared. Complexity. If a variety of honey is declared. with a pleasant mixture of honey character. alcohol and honey character is the essential final measure of any mead. Sweetness is assumed to be SEMI-SWEET in this category. and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). soft fruity esters. and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. harsh or yeasty fermentation characteristics are undesirable. Sweet Mead Aroma: Honey aroma should dominate. Traditional Meads feature the character of a blended honey or a blend of honeys. flavor or aftertaste. and can have a light sweetness that may express the aroma of flower nectar. finish and flavor intensity to a semisweet (or medium-dry) white wine. Comments: See standard description for entrance requirements. Entrants MAY specify honey varieties. harmony. Redstone Traditional Mountain Honey Wine. with no inconsistencies in color. Standard description applies for remainder of characteristics. Overall Impression: Similar in balance. Sky River Semi-Sweet Mead 24C. Varietal meads feature the distinctive character of certain honeys. Subtle to moderate residual sweetness with a medium-dry finish. harsh or yeasty fermentation characteristics are undesirable. Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Standard description applies for remainder of characteristics. Ingredients: Standard description applies. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Entrants MUST specify carbonation level and strength.24B. although the body is generally medium-light to medium-full. The proper balance of sweetness. Standard description applies for remainder of characteristics. but this distinction is usually not obvious to judges. Semi-sweet Mead Aroma: Honey aroma should be noticeable. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). body. Sulfury. and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Mouthfeel: Standard description applies. Appearance: Standard description applies. Flavor: Subtle to moderate honey character. Flavor: Moderate to significant honey character. "Show meads" feature no additives. Note that stronger meads will have a fuller body. . Sensations of body should not be accompanied by a residual sweetness that is higher than moderate. Commercial Examples: Lurgashall English Mead. and balance of sensory elements are most desirable.

Commercial Examples: Lurgashall Christmas Mead. Chaucer's Mead. Complexity. Sensations of body should not be accompanied by cloying. although the body is generally medium-full to full. Rabbit's Foot Sweet Wildflower Honey Mead . The proper balance of sweetness. "Show meads" feature no additives. body. with no inconsistencies in color. Traditional Meads feature the character of a blended honey or a blend of honeys. Overall Impression: Similar in balance. harmony. soft fruity esters. and clean alcohol. with a pleasant mixture of honey character. Entrants MUST specify carbonation level and strength. raw residual sweetness. Varietal meads feature the distinctive character of certain honeys. Note that stronger meads will have a fuller body. Sweetness is assumed to be SWEET in this category. residual sweetness. Entrants MAY specify honey varieties. Many seem like a dessert wine. alcohol and honey character is the essential final measure of any mead. acidity. flavor or aftertaste. but this distinction is usually not obvious to judges. and balance of sensory elements are most desirable. finish and flavor intensity to a well-made dessert wine (such as Sauternes). Comments: See standard description for entrance requirements. Ingredients: Standard description applies.Mouthfeel: Standard description applies. aroma.

and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). The apple/cider character should be clean and distinctive. The honey aroma should be noticeable. If a variety of honey is declared. as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Use those guidelines to judge distinctions between the various sweetness levels. as may a slightly sulfury character. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Cyser (Apple Melomel) 25B. Standard description applies for remainder of characteristics. as is a light diacetyl character from malolactic fermentation (both are optional). Color may range from pale straw to deep golden amber (most are yellow to gold). 25A. A cyser may have a subtle to strong honey character. Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness. Appearance: Standard description applies. honey flavor and alcohol. semisweet and sweet meads. Melomel (Fruit Mead) Styles 1. with clean and fresh aromatics being preferred. 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. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). the residual sweetness may vary from none to high. Judging meads from dry to sweet is recommended as the primary ordering.25. Other Fruit Melomel . Standard description applies for remainder of characteristics. The bouquet should show a pleasant fermentation character. 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). an explanation of standard terms. Notes See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. with strength being the secondary ordering criterion. Pyment (Grape Melomel) 25C. Slight spicy phenolics from certain apple varieties are acceptable. Slight spicy phenolics from certain apple varieties are acceptable. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and can have a light to significant sweetness that may express the aroma of flower nectar. 2. and the finish may range from dry to sweet. and entering instructions. depending on the variety of honey and blend of apples or ciders used. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Cyser (Apple Melomel) Aroma: Depending on the sweetness and strength. 3. except with regard to color. Some spicy or earthy notes may be present. Flavor: The apple and honey flavor intensity may vary from none to high. 25A.

Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Pyment (Grape Melomel) Aroma: Depending on the sweetness and strength. and can have a light to significant sweetness that may express the aroma of flower nectar. grassy or earthy notes may be present (as in wine).Mouthfeel: Standard description applies. Commercial Examples: White Winter Cyser 25B. Appearance: Standard description applies. Overall Impression: In well-made examples of the style. The bouquet should show a pleasant fermentation character. depending on the variety of grapes and honey used. If a variety of honey is declared. though very dry and very sweet examples do exist. a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). Some complex. strength. Entrants MUST specify carbonation level. spicy. but this character should not be excessive. The honey aroma should be noticeable. Comments: There should be an appealing blend of the fruit and honey character but not necessarily an even balance. the residual sweetness may vary from none to high. with clean and fresh aromatics being preferred. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France). Traditionally. and sweetness. if specified. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. although white grape varieties may also take on color derived from the honey variety. A spiced cyser. Entrants MAY specify the varieties of apple used. while subtle. Entrants MAY specify honey varieties. Some apples can provide natural astringency. depending on what sweetness level has been declared (dry to sweet) and strength level has been declared . 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. Products with a relatively low proportion of honey are better entered as a Specialty Cider. Standard description applies for remainder of characteristics. and the finish may range from dry to sweet. Generally a good tannin-sweetness balance is desired. See standard description for entrance requirements. Flavor: The grape/wine and honey flavor intensity may vary from subtle to high. Color may range from pale straw to deep purple-red. or a cyser with other ingredients. cysers are made by the addition of honey to apple juice without additional water. should be entered as an Open Category Mead. except with regard to color. a varietal character will be expected. Slight spicy phenolics from certain red grape varieties are acceptable. dry versions can taste similar to many fine white wines. The grape/wine character should be clean and distinctive. The color should be characteristic of the variety or type of grape used. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Cyser is a standard mead made with the addition of apples or apple juice. Often wine-like. the fruit is both distinctive and wellincorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Ingredients: Standard description applies.

blueberries. the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Mouthfeel: Standard description applies. The fruit character should display distinctive aromatics associated with the particular fruit(s). White and red versions can be quite different.g. although this character should not be excessive. though very dry and very sweet examples do exist. The honey aroma should be noticeable. If a variety of honey is declared. Standard description applies for remainder of characteristics. The bouquet should show a pleasant fermentation character. Generally a good tannin-sweetness balance is desired. The fruit character should be pleasant and supportive. note that some fruit (e. Wine-like. Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness. however. and can have a light to significant sweetness that may express the aroma of flower nectar. Other Fruit Melomel Aroma: Depending on the sweetness and strength. buttery. the pyment may be a homemade grape-based wine sweetened with honey. minerally. Entrants MUST specify carbonation level. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). A pyment may have a subtle to strong honey character. cherries) have stronger aromas and are more distinctive than others (e. Entrants MAY specify honey varieties. and/or floral flavors may be present.. not all fruit may be individually identifiable or of equal intensity. Overall Impression: In well-made examples of the style. Longer aging can smooth out tannin-based astringency. raspberries. Some natural acidity is usually present (from grapes) and helps balance the overall impression. 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).g. Some tartness may be present if naturally . some fruity. strength. honey flavor and alcohol. See standard description for entrance requirements. or a pyment with other ingredients 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. Entrants MAY specify the varieties of grape used. A pyment is a standard mead made with the addition of grapes or grape juices.(hydromel to sack). Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Depending on the grape variety. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Commercial Examples: Redstone "Pinot Noir" Mountain Honey Wine 25C. and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. not artificial and inappropriately overpowering (considering the character of the fruit). grassy. A spiced pyment (hippocras). Grape tannin and/or grape skins can add body as well as some astringency. if specified. and sweetness. In a blended fruit melomel. earthy. Alternatively. Ingredients: Standard description applies.. with clean and fresh aromatics being preferred. strawberries) — allow for a range of fruit character and intensity from subtle to aggressive. spicy. or a mead mixed with homemade grape-based wine after fermentation. a varietal character will be expected.

depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). the head can take on some of the fruit color as well.occurring in the particular fruit(s). Meads made with lighter color fruits can also take on color from varietal honeys. Standard description applies for remainder of characteristics. but should not be inappropriately intense. Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness. except with regard to color. however. Entrants MUST specify carbonation level. and may range in intensity from subtle to aggressive. Color may take on a very wide range of colors. allow for a variation in the final product. honey flavor and alcohol. the color should be noticeable. the fruit is both distinctive and wellincorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Mouthfeel: Standard description applies. though very dry and very sweet examples do exist. not all fruit may be individually identifiable or of equal intensity. Overall Impression: In well-made examples of the style. A melomel is a standard mead made with the addition of other fruit or fruit juices. Melomels made with either apples or grapes should be entered as Cysers and Pyments. a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. depending on the variety of fruit and/or honey used. Appearance: Standard description applies. Bees Brothers Raspberry Mead . The distinctive flavor character associated with the particular fruit(s) should be noticeable. Fruit tannin can add body as well as some astringency. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Commercial Examples: White Winter Blueberry. Entrants MUST specify the varieties of fruit used. giving them a sherry or port wine character. the residual sweetness may vary from none to high. Most will be wine-like. strength. In a blended fruit melomel. Flavor: The fruit and honey flavor intensity may vary from subtle to high. A melomel may have a subtle to strong honey character. Some oxidative properties may be appropriate in certain fruit meads. The acidity and astringency levels should be somewhat reflective of the fruit used. Redstone Black Raspberry Nectar. The balance of fruit with the underlying mead is vital. and sweetness. and the fruit character should not be artificial and/or inappropriately overpowering. respectively. Comments: Generally a good tannin-sweetness balance is desired. Note that the color of fruit in mead is often lighter than the flesh of the fruit itself and may take on slightly different shades. Ingredients: Standard description applies. For lighter-colored melomels with fruits that exhibit distinctive colors. Standard description applies for remainder of characteristics. In meads that produce a head. Entrants MAY specify honey varieties. Some fruits. See standard description for entrance requirements. and the finish may range from dry to sweet. High levels of astringency are undesirable. Raspberry and Strawberry Melomels. Different types of fruit can result in widely different characteristics. notably darker ones like Blackberries. A melomel can be made with a blend of fruits. may contribute a tannin presence similar to a red wine.

g.. Flavor: The herb/spice flavor intensity may vary from subtle to high. Judging meads from dry to sweet is recommended as the primary ordering. and can just serve to add a background complexity). Appearance: Standard description applies. Some herbs and spices may produce spicy or peppery phenolics.26. not all herbs/spices may be individually identifiable or of equal intensity. petals and peppers may provide subtle colors.. In a blended herb/spice metheglin. The herb/spice character should display distinctive aromatics associated with the particular herbs/spices. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). sweetness and alcohol. with strength being the secondary ordering criterion. astringent. except perhaps to note that the color usually won't be affected by spices and herbs (although flowers. 26A. however. 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). Certain herbs and spices might add bitter. if present. and they should balance and blend with the honey. ginger. 26A. Refer to Category 24 descriptions for additional detail on the character to be expected from dry. Metheglin Aroma: Depending on the sweetness and strength. and can have a light to significant sweetness that may express the aroma of flower nectar. Standard description applies for remainder of characteristics. lavender) —allow for a range of herb/spice character and intensity from subtle to aggressive. with clean and fresh aromatics being preferred. the residual sweetness may vary from none to high. phenolic or spicy (hot) flavors. The herb/spice character should be pleasant and supportive. 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. chamomile. . Use those guidelines to judge distinctions between the various sweetness levels. the honey flavor intensity may vary from subtle to high. an explanation of standard terms. If a variety of honey is declared. not artificial and inappropriately overpowering (considering the character of the herb/spice). and the finish may range from dry to sweet. and entering instructions. cinnamon) have stronger aromas and are more distinctive than others (e. Braggot 3. The bouquet should show a pleasant fermentation character. tea blends may provide significant colors). 26C. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Other Mead Styles 1. Open Category Mead Notes See the Introduction to Mead Guidelines for detailed descriptions of standard mead characteristics. The honey aroma should be noticeable. Metheglin 2.g. note that some herbs/spices (e. semisweet and sweet meads. these qualities should be related to the declared ingredients (otherwise. they are faults). 26B.

A hop aroma (any variety or intensity) is optional. but this character should not be excessive. allow for a variation in the final product. Braggot Aroma: Depending on the sweetness. then the mead should be entered as an Open Category Mead. The honey and beer/malt character should be complementary and balanced. Color may range from light straw to dark brown or black. Mouthfeel: Standard description applies. if present. Meads made with flowers (such as rose petal mead.Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices. See standard description for entrance requirements. Entrants MAY specify honey varieties. 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). Comments: Often. although many braggots are not as clear as other meads. The color should be characteristic of the declared beer style and/or honey used. the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. If spices are used in conjunction with other ingredients such as fruit. if a variety is declared. The better examples of this style use spices/herbs subtly and when more than one are used. Overall Impression: In well-made examples of the style.g. and sweetness. A metheglin is a standard mead made with the addition of spices or herbs. Standard description applies for remainder of characteristics. the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). although not always evenly balanced. strength.. cider. Stronger versions may show signs of body (e. as can meads made with a blend of spices. legs). A metheglin may have a subtle to strong honey character. or rhodomel) or chile peppers (capsimel/capsicumel) may also be entered in this category. depending on the variety of malt and honey used. If a variety of honey is declared. though some herbs/spices will tend to dominate the flavor profile. Standard description applies for remainder of characteristics. Entrants MUST specify the types of spices used. Some herbs or spices may contain tannins that add a bit of body and some astringency. Entrants MUST specify carbonation level. Commercial Examples: Bonair Chili Mead 26B. a blend of spices may give a character greater than the sum of its parts. it should blend harmoniously with the other elements. they are carefully selected so that they blend harmoniously. Appearance: Standard description does not apply due to beer-like characteristics. . A light to moderate head with some retention is expected. Ingredients: Standard description applies. strength and base style of beer. the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). If a base style of beer or type of malt is declared. and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Clarity may be good to brilliant. or other fermentables. Different types of herbs/spices can result in widely different characteristics.

and may include both beer and mead components. with the distinctive characteristics of both. braggots made using other smoked ingredients (e. Smooth mouthfeel without astringency. The beer may be hopped or not. A wide range of results are possible. however. chipotles) should be entered in the Open Category Mead style. Carbonation will vary as described in the standard description. If a variety of honey is declared. Entrants MAY specify the base style or beer or types of malt used. See standard description for entrance requirements.g. base style of beer. If any other ingredients than honey and beer are contained in the braggot. from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. liquid smoke. Brother Adams Braggot Barleywine Ale. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet). If a beer style is declared." The fermentable sugars come from a balance of malt or malt extract and honey. as is a cloying. A braggot can be made with any type of honey. Ingredients: A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Mouthfeel: Standard description does not apply due to beer-like characteristics. raw sweetness. although the specific balance is open to creative interpretation by brewers. a mixture of mead and ale. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and the base style of beer. strength. lower gravity versions. Comments: Sometimes known as "bracket" or "brackett. and alternatively. However. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style. A wide range of malt characteristics is allowable. just as an aged barleywine may be still. Body may vary from moderately light to full. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. it should be entered as an Open Category Mead.. Overall Impression: A harmonious blend of mead and beer. and any type of base beer style. Entrants MUST specify carbonation level. Originally. although the relative intensity of flavors is greatly affected by the sweetness. A warming sense of well-aged alcohol may be present in stronger examples. this optional character should always be both suggestive of the base beer style and well blended with the other flavors.Flavor: Displays a balanced character identifiable as both a beer and a mead. depending on the base style of beer. variety of honey and overall sweetness and strength. Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier. and sweetness. The malt component may be derived from grain or malt extracts. and may reflect any variety or intensity. the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Note that stronger meads will have a fuller body. A very thin or watery body is undesirable. depending on sweetness. White Winter Traditional Brackett . Entrants MAY specify honey varieties. Commercial Examples: Magic Hat Braggot. Hop bitterness and flavor may be present. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. strength. Standard description applies for remainder of characteristics. the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. and variety of honey used. strength. some braggots can be totally still.

tej. a historical mead. whether it is a combination of existing styles. or technique would also be appropriate in this category. Open Category Mead An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories.. process.g. or is a mead that does not fit into any other category. Mountain Meadows Agave Mead . No mead can be "out of style" for this category unless it fits into another existing mead category.. Entrants MAY specify honey varieties.g. Any specialty or experimental mead using additional sources of fermentables (e. Hanssens/Lurgashall Mead the Gueuze. is a historical or indigenous mead (e. refer to the constituent categories for a detailed description of the character of the component styles. etc. Polish meads). molasses. White Winter Cherry Bracket. appearance. an experimental mead. vegetables. or agave nectar).. smoke. Entrants MUST specify carbonation level. Saba Tej. liquors. maple syrup. Comments: See standard description for entrance requirements. Commercial Examples: Jadwiga. semisweet and sweet mead..g. If the entered mead is a combination of other existing mead categories. Entrants MUST specify the special nature of the mead. additional ingredients (e.26C. oak-aging) or other unusual ingredient. and should show a good blending or balance between the various flavor elements. mouthfeel generally follow the standard descriptions. Overall Impression: This mead should exhibit the character of all of the ingredients in varying degrees. flavor. Rabbit's Foot Private Reserve Pear Mead. and sweetness. the result should be identifiable as a honey-based fermented beverage. brown sugar. icing. Any special ingredients that impart an identifiable character MAY be declared. Refer to Category 25 for a detailed description of the character of dry. strength. yet note that all the characteristics may vary Since a wide range of entries are possible. Whatever ingredients are included. note that the characteristics may reflect combinations of the respective elements of the various subcategories used in this style. or some other creation.). alternative processes (e.g. Aroma.

27A. somewhat fruity (French) or drier and more austere (English). 27A. crabapples. it should be entered in the closest applicable category. For perry of a non-represented style. multi-use (Northern Spy. Braeburn. it should be entered as a Common Cider. Varieties: Common (Winesap. enter as Common Perry. In the case of a cider made to a style not explicitly represented here. Macintosh. 3. refreshing drink. for example. any suitable wildings. Russets. If so. pale to medium gold in color. Asturian (Spanish). Appearance: Clear to brilliant. petillant. There are well-known styles not represented here. this decision should be based on whether the cider tends more toward sweet. Common Perry 27E. but little bitterness. and suitably accompanies a wide variety of food. sweet). Some tannin should be present for slight to moderate astringency. French Cider 27D. An ideal cider serves well as a "session" drink. but should be a medium. Sugar and acidity should combine to give a refreshing character. Common Cider Aroma: Sweet or low-alcohol ciders may have apple aroma. Dry ciders will be more wine-like with some esters. based on tannin content. Flavor: Sweet or low-alcohol ciders may have apple flavor. If not. as above. Entrants MUST specify sweetness (dry. Standard Cider and Perry Styles 1. for which there are presently insufficient appreciation and a lack of commercial examples for reference. 4. medium. 2. Common Cider 27B. Comments: Entrants MUST specify carbonation level (still. Mouthfeel: Medium body. If in doubt. Traditional Perry . the choice is between the English and French subcategories. or sparkling).27. Notes The styles represented in this category are the principal established styles. Golden Delicious. rich. Medium to high acidity. English Cider 27C. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. Sweet ciders must not be cloying. Dry ciders must not be too austere. neither cloying nor too austere. Baldwin). Overall Impression: Variable. Jonathan). the decision is. 5.

Moderate to high tannin apparent as astringency and some bitterness. Entrants MUST specify sweetness (dry to medium). French Cider This includes Normandy styles plus ciders inspired by those styles. Aroma: No overt apple character.1. May have "smoky (bacon)" character. Dabinett.9% Commercial Examples: (US) White Oak Traditional and Kingston Black. English Cider This includes the English "West Country" plus ciders inspired by that style. from a combination of apple varieties and MLF.010 IBUs SRM ABV 6 . Medium to deep gold color. not a Brettanomyces contamination. but various flavors that suggest apples. Farnum Hill Farmhouse and Kingston Black. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.045 . Some "Farmyard nose" may be present but must not dominate. but various esters that suggest apples. Yarlington Mill. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria.Vital Statistics: OG 1.075 FG 0. Westcott Bay Vintage. Overall Impression: Generally dry. .8% 27B.1. Carbonation still to moderate. Stoke Red. Appearance: Slightly cloudy to brilliant. (UK) various from Hecks. mousiness is a serious fault. Mouthfeel: Full. Flavor: No overt apple character. full-bodied. etc. various Jerseys. from a combination of apple varieties and MLF. Varieties: Kingston Black. Entrants MAY specify variety of apple for a single varietal cider. if specified.995 . Dunkerton.1. austere. Foxwhelp.050 . including ciders made by various techniques to achieve the French flavor profile. varietal character will be expected. May have "smoky (bacon)" character. Burrow Hill 27C.1. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. never high or gushing. Vital Statistics: OG 1. Comments: Entrants MUST specify carbonation level (still or petillant).020 IBUs SRM ABV 5 .065 FG .

Aroma: There is a pear character. calcium carbonate) to aid the process of pectin coagulation.050 . but not obviously fruity. rich. Comments: Entrants MUST specify carbonation level (petillant or full). No bitterness. Overall Impression: Medium to sweet. Michelin. It is a fault if judges can detect a salty or chalky taste. varietal character will be expected. (France) Eric Bordelet (various). but in limited quantity. pre-fermentation. Etienne Dupont. Mouthfeel: Medium to full. Carbonation moderate to champagne-like. Rhyne Cider. 27D. Entrants MUST specify sweetness (medium. It tends toward that of a young white wine. . This may come from slow or arrested fermentation (in the French technique of d̩f̩cation) or approximated by back sweetening with juice. medium to deep gold color. This may come from slow or arrested fermentation (in the French technique of d̩f̩cation) or approximated by back sweetening with juice.010 . Generally quite pale. low to moderate tannin apparent as astringency.Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride. Entrants MAY specify variety of apple for a single varietal cider. Appearance: Slightly cloudy to clear.1. These compounds may be used.1. Flavor: Fruity character/aroma. Vital Statistics: OG 1. It tends toward that of a young white wine. Common Perry Common perry is made from culinary/table fruit. sweet). mouth filling. Tends to a rich fullness. Appearance: Clear to brilliant. Varieties: Nehou.6% Commercial Examples: (US) West County (various). etc. Tends to a rich fullness. Flavor: There is a pear character.065 FG 1. Reine des Pommes. Moderate tannin apparent mainly as astringency. but at higher levels it must not gush or foam. Mouthfeel: Relatively full.020 IBUs SRM ABV 3 . but not obviously fruity. Aroma: Fruity character/aroma. Muscadet de Dieppe. if specified. full-bodied.

Comments: Entrants MUST specify carbonation level (still. Varieties: Butt.1. but not obviously fruity. Mousiness.) Aroma: There is a pear character. It tends toward that of a young white wine. Medium to medium-sweet. Still to lightly sparkling. Mousiness. Traditional Perry Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. ropy/oily characters are serious faults. Huffcap. Still to lightly sparkling. (Many "perry pears" are nearly inedible.7% Commercial Examples: (at present.020 IBUs SRM ABV 5 . etc. no known true perries in North America) 27E.050 . or sparkling). Some slight bitterness. Blakeney Red.9% Commercial Examples: (At present. ropy/oily characters are serious faults.050 . Comments: Entrants MUST specify carbonation level (still. no known commercial US perries) Bordelet "Poire Authentique" and "Poire Granit" are French perries available in the US.1.060 FG 1. petillant. moderate to high tannin apparent as astringency. Only very slight acetification is acceptable.Overall Impression: Mild. Flavor: There is a pear character. but not obviously fruity. Medium to medium-sweet. Appearance: Slightly cloudy to clear.070 FG 1.1. Kiefer. Variety of pear(s) used must be stated. . Mouthfeel: Relatively full.020 IBUs SRM ABV 5 . Overall Impression: Tannic. Vital Statistics: OG 1. Varieties: Bartlett.1. It tends toward that of a young white wine. Gin.000 . Entrants MUST specify sweetness (medium or sweet). Only very slight acetification is acceptable.000 . Entrants MUST specify sweetness (medium or sweet). petillant. or sparkling). Vital Statistics: OG 1. Generally quite pale. etc. Comice.

Varieties: Northern Spy.1.100 FG 0. 3. small amounts of honey.13% 28A. 28A. Roxbury Russet.g. This style is sometimes barrel-aged. Moderate tannin. Applewine 28D. Entrants MUST specify sweetness (dry.060 . Entrants MUST specify carbonation level (still. and raisins. alcoholic. Notes Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits). Adjuncts are intended to raise OG well above that which would be achieved by apples alone..1. whisky or rum) may also be present. 2. molasses. Golden Russet Vital Statistics: OG 1. or sparkling).010 IBUs SRM ABV 7 .995 .28. some flavor notes from the spirit (e. 4. in which case there will be oak character as with a barrel-aged wine. New England Cider 28B. and derivative flavors from sugar adjuncts. New England Cider This is a cider made with characteristic New England apples for relatively high acidity. Comments: Adjuncts may include white and brown sugars. Flavor: A dry flavorful cider with robust apple character. with adjuncts to raise alcohol levels Appearance: Clear to brilliant. . Fruit Cider 28C. those made with substantial amounts of sugar-sources to increase starting gravities. Entrants MUST specify if the cider was barrel-fermented or aged. Other Specialty Cider/Perry Commercial Examples: There are no known commercial examples of New England Cider. Mouthfeel: Substantial. or sweet). but must be subtle. pale to medium yellow. If the barrel was formerly used to age spirits. and the beverage made from a combination of apple and pear juice (sometimes called "pider"). petillant. Overall Impression: Substantial body and character. medium. Specialty Cider and Perry Styles 1. strong alcohol.

Oxidation is a fault. Overall Impression: Like a dry wine with complex flavors. not orange. May be significantly tannic depending on fruit added.) Flavor: The cider character must be present and must fit with the other fruits.045 . (For example.070 FG 0. Carbonation may range from still to champagne-like. petillant. Aroma: Comparable to a Common Cider. balanced. Cloudiness or hazes are inappropriate. Cider character must be distinctive.9% 28C. Color appropriate to added fruit. berry. Flavor: Comparable to a Common Cider. 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. Oxidation is a fault. pale to medium-gold. It is a fault if the adjuncts completely dominate. because higher alcohol is derived from addition of sugar rather than juice. and with low astringency and bitterness. a judge might ask. Mouthfeel: Substantial. Dark colors are not expected unless strongly tannic varieties of fruit were used. Vital Statistics: OG 1. Very dry to slightly medium.for example.1. "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Aroma: The cider character must be present and must fit with the other fruits. Cider character must be distinctive.28B. or sparkling). "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. It is a fault if the adjuncts completely dominate.1. a judge might ask. Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.010 IBUs SRM ABV 5 . Comments: Entrants MUST specify carbonation level (still. but should not show oxidation characteristics. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. Mouthfeel: Lighter than other ciders. Appearance: Clear to brilliant. The apple character must marry with the added fruit so that neither dominates the other. berries should give red-to-purple color.995 . Very dry to slightly medium. . Entrants MUST specify sweetness (dry or medium). Fruit Cider This is a cider with other fruits or fruit-juices added . Appearance: Clear to brilliant. Overall Impression: Like a dry white wine.

Vital Statistics: OG 1. A cider with added honey may be entered here if the cider character remains dominant. Irvine's Vintage Ciders. may show tannic (astringent) or heavy body as determined by adjuncts. and must fit with adjuncts.1.100 FG 0. Entrants MUST specify sweetness (dry or medium). Aroma: The cider character must always be present. Entrants MUST specify carbonation level (still. This includes the use of spices and/or other sweeteners. Flavor: The cider character must always be present. petillant.010 IBUs SRM ABV 9 .100 FG 0. Appearance: Clear to brilliant.995 . Color should be that of a common cider unless adjuncts are expected to contribute color. Vital Statistics: OG 1. 28D.1. or sparkling).bjcp.020 IBUs SRM ABV 5 .045 .org Beer Judge Certification Program (BJCP) .070 . and must fit with adjuncts. petillant.1.995 . Mouthfeel: Average body. Overall Impression: Comments: Entrants MUST specify all major ingredients and adjuncts. or sparkling).1.Comments: Entrants MUST specify carbonation level (still. Otherwise it should be entered as mead in the cyser sub-category. Entrants MUST specify sweetness (dry or medium).12% Commercial Examples: AeppelTreow "Appely".12% Preuzeto sa http://www. 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.