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Brewers Association

2018 Beer Style Guidelines


February 28, 2018

Compiled for the Brewers Association by Charlie Papazian, copyright: 1993 through and
including 2018. With Style Guideline Committee assistance and review by Paul Gatza, Chris
Swersey, Chuck Skypeck, Andrew Sparhawk, Dan Rabin and suggestions from Great American
Beer Festival® and World Beer CupSM judges.

Since 1979 the Brewers Association has provided beer style descriptions as a reference for
brewers and beer competition organizers. Much of the early work was based on the assistance
and contributions of beer journalist Michael Jackson. The task of creating a realistic set of
guidelines is always complex. The beer style guidelines developed by the Brewers Association
use sources from the commercial brewing industry, beer analyses, and consultations with beer
industry experts and knowledgeable beer enthusiasts as resources for information.

The Brewers Association's beer style guidelines reflect, as much as possible, historical
significance, authenticity or a high profile in the current commercial beer market. Often, the
historical significance is not clear, or a new beer in a current market may be only a passing fad,
and thus, quickly forgotten. For these reasons, the addition of a style or the modification of an
existing one is not undertaken lightly and is the product of research, consultation and
consideration of market actualities, and may take place over a period of time. Another factor
considered is that current commercial examples do not always fit well into the historical
record, and instead represent a modern version of the style. Our decision to include a
particular historical beer style takes into consideration the style's brewing traditions and the
need to preserve those traditions in today's market. The more a beer style has withstood the
test of time, marketplace, and consumer acceptance, the more likely it is to be included in the
Brewers Association's style guidelines.

The availability of commercial examples plays a large role in whether a beer style "makes the
list." It is important to consider that not every historical or commercial beer style can be
included, nor is every commercial beer representative of the historical tradition (i.e., a
brewery labeling a brand as a particular style does not always indicate a fair representation of
that style).

Please note that almost all of the classic and traditional beer style guidelines have been
cross-referenced with data from commercially available beers representative of the style. The
data referenced for this purpose has been Professor Anton Piendl's comprehensive work
published in the German Brauindustrie magazine through the years 1982 to 1994, from the

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series "Biere Aus Aller Welt."

Each style description is purposefully written independently of any reference to another beer
style. Furthermore, as much as it is possible, beer character is not described in terms of
ingredients or process. These guidelines attempt to emphasize final evaluation of the product
and try not to judge or regulate the formulation or manner in which it was brewed, except in
special circumstances that clearly define a style.

Suggestions for adding or updating a beer style guideline may be submitted by following the
links on this page: https://www.brewersassociation.org/resources/brewers-association-beer-
style-guidelines/, then browse to the Submit Suggestions area.

The bitterness specifications (IBUs) given in these guidelines are based on standard
measurements for bitterness derived from kettle isomerization of naturally occurring alpha
acids. Since reduced isomerized hop extracts may produce substantially different perceived
bitterness levels when measured by this technique, brewers who use such extracts should
enter competitions based upon the perceived bitterness present in the finished product. It is
important to note that perceived bitterness by the beer drinker will not always align with
expectations created by IBU specifications.

Notes on Beer Style Guidelines: It is very difficult to consistently align analytical data with
perceived character. It is also very difficult to consistently align written beer descriptions
with analytical data and perceived character.

1. Intensity Level Terminology: Beer flavor attributes referenced in the beer style
guidelines are often referenced in relative terms of intensity. These attributes can
include bitterness, flavor, aroma, body, malt, sweetness, or others. In order of
increasing intensity, the descriptions used include:

• None
• Very low
• Low
• Medium-low
• Medium
• Medium-high
• High
• Very high

2. Color Ranges: The American SRM (Standard Reference Method) and EBC (European
Brewing Convention) of measuring beer color measure the intensity of a certain wave
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length of light. These numerical values do not always coincide with our visual
perception of color lightness and darkness or hue. When in doubt the description of
color has priority. In order from lightest descriptor to darkest descriptor:

Color Description SRM


Very light 1-1.5
Straw 2-3
Pale 4
Gold 5-6
Light amber 7
Amber 8
Medium amber 9
Copper/garnet 10-12
Light brown 13-15
Brown/Reddish brown/chestnut brown 16-17
Dark brown 18-24
Very dark 25-39
Black 40+

3. Bitterness: In the beer world bitterness is analytically measured as “bittering units” or


“international bitterness units.” The numerical value is a measure of a specific hop
compound and will not consistently coincide with individual’s perception of bitterness
intensity.

a. Due to genetics and other differences, individuals will have varying sensitivity to
bitterness. Some will sense high intensity bitterness, while others perceive no
bitterness in the same beer. The descriptions of bitterness in these guidelines are
inclined towards representing average sensitivity to bitterness.
b. Other beer ingredients can contribute perception of bitterness to beer.
c. The intensity and quality of hop flavor and aroma derived from oils, pellets, whole
hops or other hop formats can greatly alter the perception of bitterness intensity.

Notes on Beer Competitions: Brewers Association Beer Style Guidelines form the basis for
the guidelines at the Great American Beer Festival (GABF) and World Beer Cup (WBC).

1. Competition Categories: GABF and WBC categories may contain one or more beer
styles. Categories with multiple beer styles will be organized into subcategories of
similar style beers. Often this provides the category with sufficient entries to make
the category competitive or meet minimum entry numbers.
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2. Beer Style Guidelines: Categories at competition may differ somewhat from this
guideline document. They may include special notes which pertain to that
competition. These notes might solicit special information from brewers to be
provided to judges so they may evaluate beer entries more accurately, or provide
clarity to entering brewers regarding possibly confusing or overlapping aspects of
beer style categories.

3. Pouring: Beers entered and presented for evaluation in competitions should be


poured and presented as intended by the brewer. Most beers are intended to be
poured quietly; some beers are intended to be roused in order to present the beer
with yeast that may be present in the bottle. Competition organizers should allow
brewers the opportunity to provide explicit pouring instructions, and should present
beers to judges in the manner requested by the brewer.

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Table of Contents
This is an “Active” Table of Contents. Click on the style in the Table of Contents to go directly to that
description.

ALE STYLES ............................................................................................................................................... 1


BRITISH ORIGIN ALE STYLES.............................................................................................................................. 1
Ordinary Bitter .............................................................................................................................................. 1
Special Bitter or Best Bitter ........................................................................................................................... 1
Extra Special Bitter ........................................................................................................................................ 1
Scottish-Style Light Ale .................................................................................................................................. 1
Scottish-Style Heavy Ale................................................................................................................................ 2
Scottish-Style Export Ale ............................................................................................................................... 2
English-Style Summer Ale ............................................................................................................................. 3
Classic English-Style Pale Ale......................................................................................................................... 3
English-Style India Pale Ale ........................................................................................................................... 3
Strong Ale ...................................................................................................................................................... 4
Old Ale ........................................................................................................................................................... 4
English-Style Pale Mild Ale ............................................................................................................................ 4
English-Style Dark Mild Ale ........................................................................................................................... 5
English-Style Brown Ale ................................................................................................................................ 5
Brown Porter ................................................................................................................................................. 5
Robust Porter ................................................................................................................................................ 5
Sweet Stout or Cream Stout ......................................................................................................................... 5
Oatmeal Stout ............................................................................................................................................... 6
Scotch Ale ...................................................................................................................................................... 6
British-Style Imperial Stout ........................................................................................................................... 6
British-Style Barley Wine Ale ........................................................................................................................ 7
IRISH ORIGIN ALE STYLES .................................................................................................................................. 7
Irish-Style Red Ale ......................................................................................................................................... 7
Classic Irish-Style Dry Stout ........................................................................................................................... 7
Export-Style Stout ......................................................................................................................................... 8
NORTH AMERICAN ORIGIN ALE STYLES............................................................................................................ 8
Golden or Blonde Ale .................................................................................................................................... 8
American-Style Amber/Red Ale .................................................................................................................... 8
American-Style Pale Ale ................................................................................................................................ 8
Juicy or Hazy Pale Ale .................................................................................................................................... 9
American-Style Strong Pale Ale..................................................................................................................... 9
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Session India Pale Ale .................................................................................................................................... 9
American-Style India Pale Ale ..................................................................................................................... 10
Juicy or Hazy India Pale Ale ......................................................................................................................... 10
Pale American-Belgo-Style Ale .................................................................................................................... 10
Dark American-Belgo-Style Ale ................................................................................................................... 11
American-Style Brown Ale .......................................................................................................................... 11
American-Style Black Ale............................................................................................................................. 11
American-Style Stout .................................................................................................................................. 12
American-Style Imperial Porter................................................................................................................... 12
American-Style Imperial Stout .................................................................................................................... 12
Double Hoppy Red Ale ................................................................................................................................ 13
Imperial Red Ale .......................................................................................................................................... 13
American-Style Imperial or Double India Pale Ale ...................................................................................... 13
Juicy or Hazy Imperial or Double India Pale Ale .......................................................................................... 13
American-Style Barley Wine Ale ................................................................................................................. 14
American-Style Wheat Wine Ale ................................................................................................................. 14
Smoke Porter............................................................................................................................................... 14
American-Style Sour Ale.............................................................................................................................. 15
GERMAN ORIGIN ALE STYLES ......................................................................................................................... 15
German-Style Koelsch ................................................................................................................................. 15
German-Style Altbier................................................................................................................................... 16
Kellerbier or Zwickelbier Ale ....................................................................................................................... 16
Berliner-Style Weisse .................................................................................................................................. 16
Leipzig-Style Gose ....................................................................................................................................... 17
Contemporary-Style Gose ........................................................................................................................... 17
South German-Style Hefeweizen ................................................................................................................ 18
South German-Style Kristal Weizen ............................................................................................................ 18
German-Style Leichtes Weizen ................................................................................................................... 18
South German-Style Bernsteinfarbenes Weizen ........................................................................................ 19
South German-Style Dunkel Weizen ........................................................................................................... 19
South German-Style Weizenbock ............................................................................................................... 19
German-Style Rye Ale ................................................................................................................................. 20
Bamberg-Style Weiss Rauchbier ................................................................................................................. 20
BELGIAN AND FRENCH ORIGIN ALE STYLES .................................................................................................... 20
Belgian-Style Blonde Ale ............................................................................................................................. 20
Belgian-Style Pale Ale .................................................................................................................................. 21

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Belgian-Style Pale Strong Ale ...................................................................................................................... 21
Belgian-Style Dark Strong Ale...................................................................................................................... 21
Belgian-Style Dubbel ................................................................................................................................... 22
Belgian-Style Tripel...................................................................................................................................... 22
Belgian-Style Quadrupel ............................................................................................................................. 22
Belgian-Style Witbier................................................................................................................................... 23
Classic French & Belgian-Style Saison ......................................................................................................... 23
Specialty Saison ........................................................................................................................................... 23
French-Style Bière de Garde ....................................................................................................................... 24
Belgian-Style Flanders Oud Bruin or Oud Red Ale ...................................................................................... 24
Belgian-Style Lambic ................................................................................................................................... 24
Belgian-Style Gueuze Lambic ...................................................................................................................... 25
Belgian-Style Fruit Lambic ........................................................................................................................... 25
Other Belgian-Style Ale ............................................................................................................................... 26
Belgian-Style Table Beer ............................................................................................................................. 27
OTHER ORIGIN ALE STYLES ............................................................................................................................. 27
Grodziskie .................................................................................................................................................... 27
Adambier ..................................................................................................................................................... 27
Dutch-Style Kuit, Kuyt or Koyt ..................................................................................................................... 28
Classic Australian-Style Pale Ale.................................................................................................................. 28
Australian-Style Pale Ale ............................................................................................................................. 28
International-Style Pale Ale......................................................................................................................... 28
Finnish-Style Sahti ....................................................................................................................................... 29
Swedish-Style Gotlandsdricke ..................................................................................................................... 29
Breslau-Style Pale Schoeps ......................................................................................................................... 29
Breslau-Style Dark Schoeps ......................................................................................................................... 30
LAGER STYLES ......................................................................................................................................... 30
EUROPEAN-GERMANIC ORIGIN LAGER STYLES .............................................................................................. 30
German-Style Pilsener................................................................................................................................. 30
Bohemian-Style Pilsener ............................................................................................................................. 30
Munich-Style Helles .................................................................................................................................... 31
Dortmunder/European-Style Export ........................................................................................................... 31
Vienna-Style Lager....................................................................................................................................... 31
German-Style Maerzen ............................................................................................................................... 31
German-Style Oktoberfest/Wiesn .............................................................................................................. 32
Munich-Style Dunkel ................................................................................................................................... 32

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European-Style Dark Lager .......................................................................................................................... 32
German-Style Schwarzbier .......................................................................................................................... 32
German-Style Leichtbier ............................................................................................................................. 33
Bamberg-Style Helles Rauchbier ................................................................................................................. 33
Bamberg-Style Maerzen Rauchbier ............................................................................................................ 33
Bamberg-Style Bock Rauchbier ................................................................................................................... 33
German-Style Heller Bock/Maibock ............................................................................................................ 34
Traditional German-Style Bock ................................................................................................................... 34
German-Style Doppelbock .......................................................................................................................... 34
German-Style Eisbock ................................................................................................................................. 34
Kellerbier or Zwickelbier Lager ................................................................................................................... 35
NORTH AMERICAN ORIGIN LAGER STYLES ..................................................................................................... 35
American-Style Lager .................................................................................................................................. 35
American-Style Light Lager ......................................................................................................................... 36
American-Style Amber Light Lager.............................................................................................................. 36
American-Style Pilsener .............................................................................................................................. 36
Contemporary American-Style Pilsener ...................................................................................................... 36
American-Style Ice Lager ............................................................................................................................. 37
American-Style Malt Liquor ........................................................................................................................ 37
American-Style Amber Lager ...................................................................................................................... 37
American-Style Maerzen/Oktoberfest ........................................................................................................ 38
American-Style Dark Lager .......................................................................................................................... 38
OTHER ORIGIN LAGER STYLES ........................................................................................................................ 38
Baltic-Style Porter ....................................................................................................................................... 38
Australasian, Latin American or Tropical-Style Light Lager ........................................................................ 38
International-Style Pilsener......................................................................................................................... 39
HYBRID/MIXED LAGERS OR ALES............................................................................................................. 39
ALL ORIGIN HYBRID/MIXED LAGERS OR ALES ................................................................................................ 39
Session Beer ................................................................................................................................................ 39
American-Style Cream Ale .......................................................................................................................... 40
California Common Beer ............................................................................................................................. 40
Light American Wheat Beer with Yeast ...................................................................................................... 40
Light American Wheat Beer without Yeast ................................................................................................. 40
Dark American Wheat Beer with Yeast ....................................................................................................... 41
Dark American Wheat Beer without Yeast ................................................................................................. 41
American-Style Fruit Beer ........................................................................................................................... 41
Fruit Wheat Beer ......................................................................................................................................... 42
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Belgian-Style Fruit Beer ............................................................................................................................... 43
Field Beer .................................................................................................................................................... 43
Pumpkin Spice Beer..................................................................................................................................... 44
Pumpkin/Squash Beer ................................................................................................................................. 44
Chocolate or Cocoa Beer ............................................................................................................................. 45
Coffee Beer.................................................................................................................................................. 45
Chili Pepper Beer ......................................................................................................................................... 45
Herb and Spice Beer .................................................................................................................................... 46
Specialty Beer .............................................................................................................................................. 46
Specialty Honey Beer .................................................................................................................................. 47
Rye Beer ...................................................................................................................................................... 47
Brett Beer .................................................................................................................................................... 48
Mixed-Culture Brett Beer ............................................................................................................................ 49
Ginjo Beer or Sake-Yeast Beer .................................................................................................................... 49
Fresh Hop Beer ............................................................................................................................................ 49
Wood- and Barrel-Aged Beer ...................................................................................................................... 50
Wood- and Barrel-Aged Pale to Amber Beer .............................................................................................. 50
Wood- and Barrel-Aged Dark Beer ............................................................................................................. 51
Wood- and Barrel-Aged Strong Beer .......................................................................................................... 52
Wood- and Barrel-Aged Sour Beer.............................................................................................................. 52
Aged Beer .................................................................................................................................................... 53
Experimental Beer ....................................................................................................................................... 54
Historical Beer ............................................................................................................................................. 54
Wild Beer ..................................................................................................................................................... 55
Smoke Beer ................................................................................................................................................. 55
Other Strong Ale or Lager ........................................................................................................................... 56
Gluten-Free Beer ......................................................................................................................................... 56
Non-Alcoholic Malt Beverage ..................................................................................................................... 56

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Body: Medium
ALE STYLES When using these guidelines as the basis for
evaluating entries at competitions, competition
BRITISH ORIGIN ALE STYLES organizers may choose to create subcategories which
reflect English and American hop character.

Ordinary Bitter Original Gravity (°Plato) 1.038-1.045 (9.5-11.2


Color: Gold to copper-colored °Plato) • Apparent Extract/Final Gravity (°Plato)
Clarity: Chill haze is allowable at cold temperatures 1.006-1.012 (1.5-3.1 °Plato) • Alcohol by Weight
Perceived Malt Aroma & Flavor: Low to medium (Volume) 3.3%-3.8% (4.2%-4.8%) • Hop Bitterness
residual malt sweetness should be present (IBU) 28-40 • Color SRM (EBC) 6-14 (12-28 EBC)
Perceived Hop Aroma & Flavor: Very low to
medium-low
Perceived Bitterness: Medium Extra Special Bitter
Fermentation Characteristics: Mild carbonation Color: Amber to deep copper
traditionally characterizes draft-cask versions, but in Clarity: Chill haze is acceptable at low temperatures
bottled versions, a slight increase in carbon dioxide Perceived Malt Aroma & Flavor: Medium to
content is acceptable. Fruity-estery and very low medium-high
diacetyl flavors are acceptable, but should be Perceived Hop Aroma & Flavor: Medium to medium-
minimized in this form of Bitter. high
Body: Low to medium Perceived Bitterness: Medium to medium-high
When using these guidelines as the basis for Fermentation Characteristics: Low carbonation
evaluating entries at competitions, competition traditionally characterizes draft-cask versions, but in
organizers may choose to create subcategories which bottled versions, a slight increase in carbon dioxide
reflect English and American hop character. content is acceptable. The overall impression is
refreshing and thirst quenching. Fruity-estery and
Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato) very low diacetyl characters are acceptable, but
• Apparent Extract/Final Gravity (°Plato) 1.006- should be minimized in this form of Bitter. The
1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) absence of diacetyl is also acceptable.
2.4%-3.3% (3.0%-4.2%) • Hop Bitterness (IBU) 20-35 Body: Medium to full
• Color SRM (EBC) 5-12 (10-24 EBC) When using these guidelines as the basis for
evaluating entries at competitions, competition
organizers may choose to create subcategories which
Special Bitter or Best Bitter reflect English and American hop character.
Color: Deep gold to deep copper
Clarity: Chill haze is acceptable at low temperatures Original Gravity (°Plato) 1.046-1.060 (11.4-14.7
Perceived Malt Aroma & Flavor: Medium residual °Plato) • Apparent Extract/Final Gravity (°Plato)
malt sweetness should be present 1.010-1.016 (2.6-4.1 °Plato) • Alcohol by Weight
Perceived Hop Aroma & Flavor: Very low to medium (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness
at the brewer's discretion (IBU) 30-45 • Color SRM (EBC) 8-14 (16-28 EBC)
Perceived Bitterness: Medium and not harsh
Fermentation Characteristics: Low carbonation
traditionally characterizes draft-cask versions, but in Scottish-Style Light Ale
bottled versions, a slight increase in carbon dioxide Color: Golden to light brown
content is acceptable. Fruity-estery aromas and Clarity: Chill haze is acceptable at low temperatures
flavors and very low levels of diacetyl are acceptable, Perceived Malt Aroma & Flavor: Malty, caramel
but should be minimized in this form of Bitter. The aroma may be present. A low to medium-low, soft
absence of diacetyl is also acceptable. and chewy caramel malt flavor should be present.
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Perceived Hop Aroma & Flavor: Should not be Body: Medium with a soft chewy character
perceived When using these guidelines as the basis for
Perceived Bitterness: Low evaluating entries at competitions, Scottish Heavy Ale
Fermentation Characteristics: Yeast attributes such may be split into two subcategories: traditional (no
as diacetyl and sulfur are acceptable at very low smoke character) and peated (low level of peat
levels. Bottled versions may contain higher amounts smoke character). Though there is little evidence
of carbon dioxide than is typical for mildly suggesting that traditionally made Scottish Heavy Ale
carbonated draft versions. Fruity-estery aromas, if exhibited peat smoke character, the current
evident, are low. marketplace offers many examples with peat or
Body: Low smoke character present at low to medium levels. A
When using these guidelines as the basis for peaty or smoky character may be evident at low
evaluating entries at competitions, Scottish Light Ale levels. Scottish Heavy Ales with medium or higher
may be split into two subcategories: traditional (no smoke character are considered smoke flavored beers
smoke character) and peated (low level of peat and should be categorized elsewhere.
smoke character). Though there is little evidence
suggesting that traditional Scottish Light Ale Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato)
exhibited peat smoke character, the current • Apparent Extract/Final Gravity (°Plato) 1.010-
marketplace offers many examples with peat or 1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume)
smoke character present at low to medium levels. A 2.8%-3.2% (3.5%-4.1%) • Hop Bitterness (IBU) 12-20
peaty or smoky character may be evident at low • Color SRM (EBC) 8-30 (16-60 EBC)
levels. Scottish Light Ales with medium or higher
smoke character are considered smoke flavored beers
and should be categorized elsewhere.
Scottish-Style Export Ale
Color: Medium amber to dark chestnut brown
Clarity: Chill haze is acceptable at low temperatures
Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato)
Perceived Malt Aroma & Flavor: Sweet malt and
• Apparent Extract/Final Gravity (°Plato) 1.006-
caramel aromas and flavors define the character of a
1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume)
Scottish Export
2.2%-2.8% (2.8%-3.5%) • Hop Bitterness (IBU) 9-20 •
Perceived Hop Aroma & Flavor: Should not be
Color SRM (EBC) 6-15 (12-30 EBC)
perceived
Perceived Bitterness: Low to medium
Scottish-Style Heavy Ale Fermentation Characteristics: Fruity-estery
Color: Amber to dark brown character may be apparent. Yeast attributes such as
Clarity: Chill haze is acceptable at low temperatures diacetyl and sulfur are acceptable at very low levels.
Perceived Malt Aroma & Flavor: Malty, caramel Bottled versions may contain higher amounts of
aroma is present. The style exhibits a medium degree carbon dioxide than is typical for mildly carbonated
of sweet malt and caramel. The overall impression is draft versions.
smooth and balanced. Body: Medium
Perceived Hop Aroma & Flavor: Should not be When using these guidelines as the basis for
perceived evaluating entries at competitions, Scottish Export
Perceived Bitterness: Perceptible but low Ale may be split into two subcategories: traditional
Fermentation Characteristics: Yeast attributes such (no smoke character) and peated (low level of peat
as diacetyl and sulfur are acceptable at very low smoke character). Though there is little evidence
levels. Bottled versions may contain higher amounts suggesting that traditionally made Scottish Export
of carbon dioxide than is typical for mildly Ale exhibited peat smoke character, the current
carbonated draft versions. Fruity-estery aromas, if marketplace offers many examples with peat or
evident, are low. smoke character present at low to medium levels. A

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peaty or smoky character may be evident at low Perceived Malt Aroma & Flavor: Low to medium
levels. Scottish Export Ales with medium or higher malt aroma and flavor is present. Low caramel
smoke character are considered smoke flavored beers character is allowable.
and should be categorized elsewhere. Perceived Hop Aroma & Flavor: Earthy and herbal
English-variety hop character should be perceived,
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) but may result from the skillful use of hops of other
• Apparent Extract/Final Gravity (°Plato) 1.010- origin.
1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Medium-low to medium-high
3.2%-4.2% (4.1%-5.3%) • Hop Bitterness (IBU) 15-25 Fermentation Characteristics: Fruity-estery
• Color SRM (EBC) 9-19 (18-38 EBC) character is moderate to strong. Diacetyl can be
absent or may be perceived at very low levels.
Body: Medium
English-Style Summer Ale
Color: Pale to gold Original Gravity (°Plato) 1.040-1.056 (10-13.8 °Plato)
Clarity: Chill haze is acceptable at low temperatures • Apparent Extract/Final Gravity (°Plato) 1.008-
Perceived Malt Aroma & Flavor: Residual malt 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
sweetness is low to medium. Torrified or malted
3.5%-4.2% (4.4%-5.3%) • Hop Bitterness (IBU) 20-40
wheat is often used in quantities of 25 percent or • Color SRM (EBC) 5-12 (10-24 EBC)
less. Malt attributes such as biscuity or low levels of
caramel are present.
Perceived Hop Aroma & Flavor: English, American or English-Style India Pale Ale
noble-type hop aroma should be low to medium. Color: Gold to copper
English, American or noble-type hop flavor should Clarity: Chill haze is acceptable at low temperatures
not be assertive and should be well balanced with Perceived Malt Aroma & Flavor: Medium malt flavor
malt character. should be present
Perceived Bitterness: Medium-low to medium Perceived Hop Aroma & Flavor: Hop aroma and
Fermentation Characteristics: Mild carbonation flavor is medium to high, and often flowery. Hops
traditionally characterizes draft-cask versions, but in from a variety of origins may be used to contribute
bottled versions, a slight increase in carbon dioxide to a high hopping rate. Earthy and herbal English-
content is acceptable. Low to moderate fruity-estery variety hop character should be perceived, but may
character is acceptable. No diacetyl or DMS character result from the skillful use of hops of other origin.
should be apparent. Perceived Bitterness: Medium to high
Body: Low to medium-low Fermentation Characteristics: Fruity-estery flavors
Additional Notes: The overall impression is are moderate to very high. Traditional
refreshing and thirst quenching interpretations are characterized by medium to
medium-high alcohol content. The use of water with
Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) high mineral content results in a crisp, dry beer with
• Apparent Extract/Final Gravity (°Plato) 1.006- a subtle and balanced character of sulfur
1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) compounds. Diacetyl can be absent or may be
2.9%-4.0% (3.7%-5.1%) • Hop Bitterness (IBU) 20-30 perceived at very low levels.
• Color SRM (EBC) 3-6 (6-12 EBC) Body: Medium
Additional Notes: Non-English hops may be used for
bitterness or for approximating traditional English
Classic English-Style Pale Ale hop character. The use of water with high mineral
Color: Gold to copper content may result in a crisp, dry beer rather than a
Clarity: Chill haze is acceptable at low temperatures malt-accentuated version.

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Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 of Old Ales is that they undergo an aging process,
°Plato) • Apparent Extract/Final Gravity (°Plato) often for years. Aging can occur on their yeast either
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight in bulk storage or through conditioning in the bottle.
(Volume) 3.6%-5.6% (4.5%-7.1%) • Hop Bitterness This contributes to a rich, wine-like and often sweet
(IBU) 35-63 • Color SRM (EBC) 6-14 (12-28 EBC) oxidized character. Complex estery attributes may
also emerge. Very low diacetyl character may be
evident and is acceptable.
Strong Ale Body: Medium to full
Color: Amber to dark brown Additional Notes: Wood-aged attributes such as
Clarity: Chill haze is acceptable at low temperatures vanilla are acceptable. Horsey, goaty, leathery and
Perceived Malt Aroma & Flavor: Medium to high phenolic character and acidity produced by
malt and caramel sweetness. Very low levels of roast Brettanomyces may also be present but should be at
malt may be perceived.
low levels and balanced with other flavors. Residual
Perceived Hop Aroma & Flavor: Not perceived to flavors that come from liquids previously aged in a
very low barrel, such as bourbon or sherry, should not be
Perceived Bitterness: Evident but minimal, and present.
balanced with malt flavors.
This style may be split into two categories, strong and
Fermentation Characteristics: A rich, often sweet very strong. Brettanomyces and acidic characters
and complex fruity-estery character can contribute reflect historical character. Competition organizers
to the profile of Strong Ales. Alcohol types can be may choose to distinguish these types of old ale from
varied and complex. Very low levels of diacetyl are modern versions.
acceptable.
Body: Medium to full
Original Gravity (°Plato) 1.058-1.088 (14.3-21.1
When using these guidelines as the basis for °Plato) • Apparent Extract/Final Gravity (°Plato)
evaluating entries at competitions, competition 1.014-1.030 (3.6-7.6 °Plato) • Alcohol by Weight
organizers may choose to split this category into (Volume) 5.0%-7.2% (6.3%-9.1%) • Hop Bitterness
subcategories which reflect strong and very strong (IBU) 30-65 • Color SRM (EBC) 12-30 (24-60 EBC)
versions.

Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato) English-Style Pale Mild Ale
• Apparent Extract/Final Gravity (°Plato) 1.014- Color: Light amber to medium amber
1.040 (3.6-10 °Plato) • Alcohol by Weight (Volume) Clarity: Chill haze is acceptable at low temperatures
5.5%-8.9% (7.0%-11.3%) • Hop Bitterness (IBU) 30- Perceived Malt Aroma & Flavor: Malt flavor and
65 • Color SRM (EBC) 8-21 (16-42 EBC) aroma dominate the flavor profile
Perceived Hop Aroma & Flavor: Hop aroma and
flavor range from very low to low
Old Ale Perceived Bitterness: Very low to low
Color: Copper-red to very dark Fermentation Characteristics: Very low diacetyl
Clarity: Chill haze is acceptable at low temperatures flavors may be appropriate in this low-alcohol beer.
Perceived Malt Aroma & Flavor: Fruity-estery aroma Fruity-estery character is very low to medium-low.
can contribute to the malt aroma and flavor profile. Body: Low to medium-low
Old Ales have a malt and sometimes caramel
sweetness. Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) •
Perceived Hop Aroma & Flavor: Very low to medium Apparent Extract/Final Gravity (°Plato) 1.004-1.008
Perceived Bitterness: Evident but minimal (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%-
Fermentation Characteristics: Fruity-estery flavors 3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-20 •
can contribute to the character of this ale. Alcohol Color SRM (EBC) 6-9 (12-18 EBC)
types can be varied and complex. A distinctive quality
4
English-Style Dark Mild Ale Perceived Malt Aroma & Flavor: Low to medium
malt sweetness. Caramel and chocolate character is
Color: Reddish-brown to very dark
acceptable. Strong roast barley or strong burnt or
Clarity: Chill haze is acceptable at low temperatures
black malt character should not be perceived.
Perceived Malt Aroma & Flavor: Malt and caramel
Perceived Hop Aroma & Flavor: Very low to medium
should be evident in the aroma and flavor while
Perceived Bitterness: Medium
licorice and roast malt may also be present
Fermentation Characteristics: Fruity-estery flavors
Perceived Hop Aroma & Flavor: Very low
are acceptable. Diacetyl should not be perceived.
Perceived Bitterness: very low to low
Body: Low to medium
Fermentation Characteristics: Very low diacetyl
flavors may be appropriate in this low-alcohol beer.
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
Fruity-estery character is very low to medium-low.
• Apparent Extract/Final Gravity (°Plato) 1.006-
Body: Medium-low to medium
1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)
3.5%-4.7% (4.4%-6.0%) • Hop Bitterness (IBU) 20-30
Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) •
• Color SRM (EBC) 20-35 (40-70 EBC)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008
(1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%-
3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-24 • Robust Porter
Color SRM (EBC) 17-34 (34-68 EBC) Color: Very dark brown to black
Clarity: Opaque
English-Style Brown Ale Perceived Malt Aroma & Flavor: Medium to
medium-high. Malty sweetness, roast malt, cocoa
Color: Copper to dark brown
and caramel should be in harmony with bitterness
Clarity: Chill haze is acceptable at low temperatures
from dark malts.
Perceived Malt Aroma & Flavor: Roast malt may
Perceived Hop Aroma & Flavor: Very low to medium
contribute to a biscuit or toasted aroma profile.
Perceived Bitterness: Medium to high
Roast malt may contribute to the flavor profile. Malt
Fermentation Characteristics: Fruity esters should be
profile can range from dry to sweet.
evident and balanced with all other characters.
Perceived Hop Aroma & Flavor: Very low
Diacetyl should not be perceived.
Perceived Bitterness: Very low to low
Body: Medium to full
Fermentation Characteristics: Low to medium-low
levels of fruity-estery flavors are appropriate.
Original Gravity (°Plato) 1.045-1.060 (11.2-14.7
Diacetyl, if evident, should be very low.
°Plato) • Apparent Extract/Final Gravity (°Plato)
Body: Medium
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
(Volume) 4.0%-5.2% (5.1%-6.6%) • Hop Bitterness
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
(IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC)
• Apparent Extract/Final Gravity (°Plato) 1.008-
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume)
3.3%-4.7% (4.2%-6.0%) • Hop Bitterness (IBU) 12-25 Sweet Stout or Cream Stout
• Color SRM (EBC) 12-17 (24-34 EBC) Color: Black
Clarity: Opaque
Brown Porter Perceived Malt Aroma & Flavor: Medium to
medium-high. Malt sweetness, chocolate and
Color: Dark brown to very dark. May have red tint.
caramel should contribute to the aroma and should
Clarity: Beer color may be too dark to perceive
dominate the flavor profile. Roast flavor may be
clarity. When clarity is perceivable, chill haze is
perceived. Low to medium-low roasted malt-derived
acceptable at low temperatures.
bitterness should be present.

5
Perceived Hop Aroma & Flavor: Should not be Perceived Malt Aroma & Flavor: Scotch Ales are
perceived aggressively malty with a rich and dominant sweet
Perceived Bitterness: Low to medium-low and serves malt aroma and flavor. A caramel character is often
to balance and suppress some of the sweetness part of the profile. Dark roasted malt flavors may be
without contributing apparent flavor and aroma evident at low levels.
Fermentation Characteristics: Fruity-estery flavors, if Perceived Hop Aroma & Flavor: Not perceived to
present, are low. Diacetyl should not be perceived. very low
Body: Full-bodied. Body can be increased with the Perceived Bitterness: Not perceived to very low
addition of milk sugar (lactose). Fermentation Characteristics: Fruity esters, if
present, are generally at low levels. Low levels of
Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 diacetyl are acceptable.
°Plato) • Apparent Extract/Final Gravity (°Plato) Body: Full
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Additional Notes: A brewery-fresh experience is
(Volume) 2.5%-5.0% (3.2%-6.3%) • Hop Bitterness intended with these beers. Oxidation is not an
(IBU) 15-25 • Color SRM (EBC) 40+ (80+ EBC) acceptable character. Pleasantly oxidized Scotch Ales
should be classified in Aged Beer categories.
When using these guidelines as the basis for
Oatmeal Stout evaluating entries at competitions, Strong Scotch Ale
Color: Dark brown to black may be split into two subcategories: traditional (no
Clarity: Beer color may be too dark to perceive. smoke character) and peated (low level of peat
When clarity is perceivable, chill haze is acceptable at smoke character). Though there is little evidence
low temperatures. suggesting that traditionally made Strong Scotch Ales
Perceived Malt Aroma & Flavor: Coffee, caramel,
exhibited peat smoke character, the current
roasted malt or chocolate aromas should be marketplace offers many examples with peat or
prominent. Roasted malt character of caramel or smoke character present at low to medium levels. A
chocolate should be smooth without bitterness. peaty or smoky character may be evident at low
Perceived Hop Aroma & Flavor: Optional, but should levels. Strong Scotch Ales with medium or higher
not upset the overall balance. smoke character are considered smoke flavored beers
Perceived Bitterness: Medium and should be categorized elsewhere.
Fermentation Characteristics: Oatmeal is used in the
grist, resulting in a pleasant, full flavor without being Original Gravity (°Plato) 1.072-1.085 (17.5-20.4
grainy. Fruity-estery aroma can range from not °Plato) • Apparent Extract/Final Gravity (°Plato)
perceived to very low. Fruity-estery flavor is very
1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight
low. Diacetyl should be absent or at extremely low (Volume) 5.2%-6.7% (6.6%-8.5%) • Hop Bitterness
levels. (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60 EBC)
Body: Full

Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 British-Style Imperial Stout


°Plato) • Apparent Extract/Final Gravity (°Plato) Color: Ranging from dark copper typical of some
1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight historic examples, to very dark more typical of
(Volume) 3.0%-4.8% (3.8%-6.1%) • Hop Bitterness contemporary examples
(IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) Clarity: Opaque in darker versions. When clarity is
perceivable, chill haze is acceptable at low
temperatures.
Scotch Ale Perceived Malt Aroma & Flavor: Extremely rich
Color: Light reddish-brown to very dark malty flavor, often expressed as toffee or caramel,
Clarity: Chill haze is acceptable at low temperatures

6
and may be accompanied by very low roasted malt IRISH ORIGIN ALE STYLES
astringency.
Perceived Hop Aroma & Flavor: Very low to
medium, with floral, citrus or herbal qualities. Irish-Style Red Ale
Perceived Bitterness: Medium, and should not Color: Copper-red to reddish-brown
overwhelm the overall balance. The bitterness may Clarity: Chill haze is acceptable at low temperatures.
be higher in darker versions while maintaining Slight yeast haze is acceptable for bottle conditioned
balance with sweet malt. examples.
Fermentation Characteristics: High alcohol content is Perceived Malt Aroma & Flavor: Low to medium
evident. High fruity-estery character may be present. candy-like caramel malt sweetness should be present
Diacetyl should be absent. in flavor. A toasted malt character should be present
Body: Full and there may be a slight roast barley or roast malt
Additional Notes: This style was also originally called presence.
“Russian Imperial Stout.” Perceived Hop Aroma & Flavor: Not perceived to
medium
Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 Perceived Bitterness: Medium
°Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Low levels of fruity-
1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight estery aroma and flavor are acceptable. Diacetyl
(Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness levels may range from absent to very low.
(IBU) 45-65 • Color SRM (EBC) 20-35+ (40-70+ EBC) Body: Medium

Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)


British-Style Barley Wine Ale • Apparent Extract/Final Gravity (°Plato) 1.010-
Color: Tawny copper to deep red/copper-garnet 1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume)
Clarity: Chill haze is acceptable at low temperatures 3.2%-3.8% (4.0%-4.8%) • Hop Bitterness (IBU) 20-28
Perceived Malt Aroma & Flavor: Residual malty • Color SRM (EBC) 11-18 (22-36 EBC)
sweetness is high
Perceived Hop Aroma & Flavor: Hop aroma and
flavor are very low to medium. English type hops are Classic Irish-Style Dry Stout
often used but are not required for this style. Color: Black
Perceived Bitterness: Low to medium Clarity: Opaque
Fermentation Characteristics: Complexity of alcohols Perceived Malt Aroma & Flavor: The prominence of
and fruity-estery attributes are often high and coffee-like roasted barley and a moderate degree of
balanced with the high alcohol content. Low levels of roasted malt aroma and flavor defines much of the
diacetyl are acceptable. Caramel and some oxidized character. Dry stouts achieve a dry-roasted character
character (vinous aromas and/or flavors) may be through the use of roasted barley. Initial malt and
considered positive attributes. light caramel flavors give way to a distinctive dry-
Body: Full roasted bitterness in the finish.
Perceived Hop Aroma & Flavor: European hop
Original Gravity (°Plato) 1.085-1.120 (20.4-28 °Plato) character may range from not perceived to low in
• Apparent Extract/Final Gravity (°Plato) 1.024- aroma and flavor
1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Medium to medium-high
6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 40- Fermentation Characteristics: Fruity-estery
65 • Color SRM (EBC) 11-20 (22-40 EBC) character is low relative to malt and roasted barley
as well as hop bitterness. Diacetyl, if present, should
be very low. Slight acidity may be perceived but is
not required.
Body: Medium-light to medium
7
Additional Notes: Head retention should be Fermentation Characteristics: Fruity esters may be
persistent perceived at low levels. Diacetyl and DMS should not
be perceived.
Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 Body: Low to medium with a crisp finish
°Plato) • Apparent Extract/Final Gravity (°Plato)
1.008-1.012 (2.1-3.1 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.045-1.054 (11.2-13.3
(Volume) 3.2%-4.2% (4.1%-5.3%) • Hop Bitterness °Plato) • Apparent Extract/Final Gravity (°Plato)
(IBU) 30-40 • Color SRM (EBC) 40+ (80+ EBC) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
(Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness
(IBU) 15-25 • Color SRM (EBC) 3-7 (6-14 EBC)
Export-Style Stout
Color: Black
Clarity: Opaque American-Style Amber/Red Ale
Perceived Malt Aroma & Flavor: Coffee-like roasted Color: Copper to reddish-brown
barley and roasted malt aromas are prominent. Clarity: Chill haze is acceptable at low temperatures
Initial malt and light caramel flavors give way to a Perceived Malt Aroma & Flavor: Medium-high to
distinctive dry-roasted bitterness in the finish. high maltiness with low to medium caramel
Perceived Hop Aroma & Flavor: Should not be character
perceived Perceived Hop Aroma & Flavor: American-variety
Perceived Bitterness: May be analytically high, but hop character may range from low to medium-low in
the perception is lessened by malt sweetness. aroma and flavor
Fermentation Characteristics: Fruity-estery aroma Perceived Bitterness: Medium to medium-high
and flavor is low. Diacetyl should be negligible or not Fermentation Characteristics: Fruity-estery aroma
perceived. Slight acidity is acceptable. and flavor are low, if present. Diacetyl can be absent
Body: Medium to full or perceived at very low levels.
Additional Notes: Head retention should be Body: Medium to medium-high
persistent
Original Gravity (°Plato) 1.048-1.058 (11.9-14.3
Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato)
°Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato) • Alcohol by Weight
1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.8% (4.4%-6.1%) • Hop Bitterness
(Volume) 4.5%-6.4% (5.6%-8.0%) • Hop Bitterness (IBU) 25-45 • Color SRM (EBC) 11-18 (22-36 EBC)
(IBU) 30-60 • Color SRM (EBC) 40+ (80+ EBC)
American-Style Pale Ale
NORTH AMERICAN ORIGIN ALE STYLES Color: Deep golden to copper or light brown
Clarity: Chill haze is acceptable at low temperatures.
Hop haze is allowable at any temperature.
Golden or Blonde Ale Perceived Malt Aroma & Flavor: Low caramel malt
Color: Straw to light amber aroma is allowable. Low to medium maltiness may
Clarity: Chill haze should not be present include low caramel malt character.
Perceived Malt Aroma & Flavor: Light malt Perceived Hop Aroma & Flavor: Hop aroma and
sweetness should be present in flavor flavor is high, exhibiting floral, fruity (berry, tropical,
Perceived Hop Aroma & Flavor: Hop aroma and stone fruit and other), sulfur/diesel-like, onion-garlic-
flavor should be low to medium-low, present but not catty, citrusy, piney or resinous character that was
dominant. originally associated with American-variety hops.
Perceived Bitterness: Low to medium Hops with these attributes now also originate from
countries other than the USA.
8
Perceived Bitterness: Medium to medium-high American-Style Strong Pale Ale
Fermentation Characteristics: Fruity-estery aroma
Color: Deep golden to copper
and flavor may be low to high. Diacetyl should not be
Clarity: Chill haze is acceptable at low temperatures.
perceived.
Hop haze is allowable at any temperature.
Body: Medium
Perceived Malt Aroma & Flavor: Low caramel malt
aroma is allowable. Low level maltiness may include
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
low caramel malt character.
• Apparent Extract/Final Gravity (°Plato) 1.008-
Perceived Hop Aroma & Flavor: Hop aroma and
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume)
flavor is high, exhibiting floral, fruity (berry, tropical,
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50
stone fruit and other), sulfur/diesel-like, onion-garlic-
• Color SRM (EBC) 6-14 (12-28 EBC)
catty, citrusy, piney or resinous character that was
originally associated with American-variety hops.
Juicy or Hazy Pale Ale Hops with these attributes now also originate from
Color: Straw to deep gold countries other than the USA.
Clarity: Low to very high degree of cloudiness is Perceived Bitterness: High
typical of these beers. Starch, yeast, hop, protein Fermentation Characteristics: Fruity-estery aroma
and/or other compounds contribute to a wide range and flavor may be low to high. Diacetyl should not be
of hazy appearance within this category. perceived.
Perceived Malt Aroma & Flavor: Low to low-medium Body: Medium
malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to Original Gravity (°Plato) 1.050-1.065 (12.4-15.9
very high hop aroma and flavor are present, with °Plato) • Apparent Extract/Final Gravity (°Plato)
attributes typical of hops from any origin. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
Perceived Bitterness: Low to medium. Perceived (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness
impression of bitterness is soft and well-integrated (IBU) 40-50 • Color SRM (EBC) 6-14 (12-28 EBC)
into overall balance, and may differ significantly from
measured or calculated IBU levels. Session India Pale Ale
Fermentation Characteristics: Low to medium fruity-
Color: Gold to copper
estery aroma and flavor may be present, but are
Clarity: Chill haze is acceptable at low temperatures.
usually overwhelmed by hop fruitiness. Diacetyl
Hop haze is allowable at any temperature.
should not be perceived.
Perceived Malt Aroma & Flavor: A low to medium
Body: Medium-low to medium-high. Perceived silky
maltiness should be present in aroma and flavor.
or full mouthfeel may contribute to overall flavor
Perceived Hop Aroma & Flavor: Hop aroma and
profile.
flavor are medium to high and can display qualities
Additional Notes: Grist may include a small amount
from a wide variety of hops from all over the world.
of oat, wheat or other adjuncts to promote haziness.
Overall hop character is assertive.
Descriptors such as "juicy" are often used to describe
Perceived Bitterness: Medium to high
the taste and aroma hop-derived attributes present
Fermentation Characteristics: Fruity-estery aroma
in these beers.
and flavor is low to medium. Diacetyl should not be
perceived.
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Body: Low to medium
• Apparent Extract/Final Gravity (°Plato) 1.008-
Additional Notes: Beers exceeding 5.0% abv are not
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume)
considered Session India Pale Ales. Beers under 5.0%
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50;
abv (4.0% abw) which meet the criteria for another
may differ from perceived bitterness • Color SRM
classic or traditional style category are not
(EBC) 4-7 (8-14 EBC)
considered Session India Pale Ales.
9
Beers exceeding 5.0% abv are not considered Session Clarity: Low to very high degree of cloudiness is
India Pale Ales. Beers under 5.0% abv (4.0% abw) typical of these beers. Starch, yeast, hop, protein
which meet the criteria for another classic or and/or other compounds contribute to a wide range
traditional style category are not considered Session of hazy appearance within this category.
India Pale Ales. Perceived Malt Aroma & Flavor: Low to low-medium
malt aroma and flavor may be present
Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 Perceived Hop Aroma & Flavor: Medium-high to
°Plato) • Apparent Extract/Final Gravity (°Plato) very high hop aroma and flavor are present, with
1.008-1.014 (2-4.6 °Plato) • Alcohol by Weight attributes typical of hops from any origin
(Volume) 3.0%-4.0% (3.7%-5.0%) • Hop Bitterness Perceived Bitterness: Medium-low to medium
(IBU) 40-55 • Color SRM (EBC) 4-12 (8-24 EBC) Fermentation Characteristics: Low to medium fruity-
estery aroma and flavor may be present, but are
usually overwhelmed by hop fruitiness. Diacetyl
American-Style India Pale Ale should not be perceived.
Color: Gold to copper Body: Medium-low to medium-high. Perceived silky
Clarity: Chill haze is acceptable at low temperatures. or full mouthfeel may contribute to overall flavor
Hop haze is allowable at any temperature.
profile.
Perceived Malt Aroma & Flavor: Low-medium to Additional Notes: Grist may include a small amount
medium maltiness is present in aroma and flavor of oat, wheat or other adjuncts to promote haziness.
Perceived Hop Aroma & Flavor: Hop aroma and Descriptors such as "juicy" are often used to describe
flavor is high, exhibiting floral, fruity (berry, tropical, the taste and aroma hop-derived attributes present
stone fruit and other), sulfur/diesel-like, onion-garlic- in these beers.
catty, citrusy, piney or resinous character that was
originally associated with American-variety hops. Original Gravity (°Plato) 1.060-1.070 (14.7-17.1
Hops with these attributes now also originate from °Plato) • Apparent Extract/Final Gravity (°Plato)
countries other than the USA. 1.008-1.016 (2.0-4.1 °Plato) • Alcohol by Weight
Perceived Bitterness: Medium-high to very high (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness
Fermentation Characteristics: Fruity-estery aroma (IBU) 50-70; may differ from perceived bitterness •
and flavor may be low to high. Diacetyl should not be Color SRM (EBC) 4-7 (8-14 EBC)
perceived.
Body: Medium-low to medium
Additional Notes: The use of water with high mineral Pale American-Belgo-Style Ale
content may result in a crisp, dry beer rather than a Color: Gold to light brown
malt-accentuated version. Sugar adjuncts may be Clarity: Chill haze is acceptable at low temperatures
used to enhance body and balance. Hops of varied Perceived Malt Aroma & Flavor: Low
origins may be used for bitterness or for Perceived Hop Aroma & Flavor: Medium to very
approximating traditional American character. high, exhibiting American-type hop aromas not
usually found in traditional Belgian styles.
Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 Perceived Bitterness: Medium to very high
°Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Fruity-estery aroma is
1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight low to moderate. Fruity-estery flavor should be
(Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness medium to high. Belgian yeast attributes such as
(IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC) banana, berry, apple, coriander, spice and/or smoky-
phenolic should be in balance with malt and hops.
Diacetyl, sulfur and Brettanomyces should not be
Juicy or Hazy India Pale Ale perceived.
Color: Straw to deep gold Body: Medium-low to medium

10
Additional Notes: Pale American-Belgo-Style Ales are typically used in big fruity Belgian-style ales, or 2)
either 1) non-Belgian beer types portraying the defined darker Belgian-style beers displaying a
unique characters imparted by yeasts typically used unique character of American hops. These beers are
in big, fruity Belgian-style ales, or 2) defined Belgian- unique unto themselves.
style beers displaying a unique character of American When using these guidelines as the basis for
hops. These beers are unique unto themselves. evaluating entries at competitions, brewers may be
When using these guidelines as the basis for asked to provide supplemental information about
evaluating entries at competitions, brewers may be entries in this category to allow for accurate
asked to provide supplemental information about evaluation of diverse entries. Such information might
entries in this category to allow for accurate include the underlying beer style upon which the
evaluation of diverse entries. Such information might entry is based, or other information unique to the
include the underlying beer style upon which the entry such as ingredients or processing which
entry is based, or other information unique to the influence perceived sensory outcomes. Competition
entry such as ingredients or processing which organizers may create subcategories which reflect
influence perceived sensory outcomes. Competition groups of entries based on color, hop varieties,
organizers may create subcategories which reflect microflora, fruit, spices or other ingredients, wood
groups of entries based on color, hop varieties, aging, etc.
microflora, fruit, spices or other ingredients, wood
aging, etc. Original Gravity (°Plato) Varies with style • Apparent
Extract/Final Gravity (°Plato) Varies with style •
Original Gravity (°Plato) Varies with style • Apparent Alcohol by Weight (Volume) Varies with style • Hop
Extract/Final Gravity (°Plato) Varies with style • Bitterness (IBU) Varies with style • Color SRM (EBC)
Alcohol by Weight (Volume) Varies with style • Hop 16+ (32+ EBC)
Bitterness (IBU) Varies with style • Color SRM (EBC)
5-15 (10-30 EBC)
American-Style Brown Ale
Color: Deep copper to very dark brown
Dark American-Belgo-Style Ale Clarity: Chill haze is acceptable at low temperatures
Color: Brown to black Perceived Malt Aroma & Flavor: Roasted malt,
Clarity: Chill haze is acceptable at low temperatures caramel and chocolate aromas and flavors should be
Perceived Malt Aroma & Flavor: Perception of medium.
roasted malts or barley can be very low to robust Perceived Hop Aroma & Flavor: Low to medium
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Bitterness: Medium to high
flavor is medium to very high, exhibiting American- Fermentation Characteristics: Low to med-low.
type hop aromas not usually found in traditional Fruity-estery aromas and flavors may be present.
Belgian styles. Diacetyl should not be perceived.
Perceived Bitterness: Medium to very high Body: Medium
Fermentation Characteristics: Fruity-estery aroma
and flavors are medium to high. Attributes typical of Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
fermentation with Belgian yeast such as banana, • Apparent Extract/Final Gravity (°Plato) 1.010-
coriander, spice and/or smoky-phenolic should be in 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume)
balance with malt and hops. Diacetyl, sulfur and 3.3%-5.0% (4.2%-6.3%) • Hop Bitterness (IBU) 25-45
Brettanomyces should not be perceived. • Color SRM (EBC) 15-26 (30-52 EBC)
Body: Medium-low to medium
Additional Notes: Dark American-Belgo-Style Ales
are either 1) non-Belgian darker beer types
American-Style Black Ale
portraying the unique attributes imparted by yeasts Color: Very dark to black
Clarity: Opaque
11
Perceived Malt Aroma & Flavor: Low to low-medium (Volume) 4.5%-6.4% (5.7%-8.0%) • Hop Bitterness
caramel malt and dark roasted malt aromas may be (IBU) 35-60 • Color SRM (EBC) 40+ (80+ EBC)
evident. Low to low-medium caramel malt and dark
roasted malt flavors are evident. Astringency and
burnt character of roast malt should be absent.
American-Style Imperial Porter
Perceived Hop Aroma & Flavor: Hop aroma and Color: Black
flavor is medium-high to high, with fruity, citrusy, Clarity: Opaque
piney, floral, herbal or other aromas derived from Perceived Malt Aroma & Flavor: No roast barley or
strong burnt/black malt character should be
hops of all origins.
perceived. Medium malt, caramel and cocoa
Perceived Bitterness: Medium-high to high
sweetness should be present.
Fermentation Characteristics: Fruity-estery aromas
Perceived Hop Aroma & Flavor: Low to medium-high
and flavors should be low to medium. Diacetyl
Perceived Bitterness: Medium-low to medium
should not be perceived.
Fermentation Characteristics: Fruity-estery flavors
Body: Medium
and aromas should be evident but not overpowering
and should complement hop character and malt-
Original Gravity (°Plato) 1.056-1.075 (13.8-18.2
derived sweetness. Diacetyl should be absent.
°Plato) • Apparent Extract/Final Gravity (°Plato)
Body: Full
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight
(Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness
(IBU) 50-70 • Color SRM (EBC) 35+ (70+ EBC) Original Gravity (°Plato) 1.080-1.100 (19.3-23.7
°Plato) • Apparent Extract/Final Gravity (°Plato)
1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight
American-Style Stout (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness
Color: Black (IBU) 35-50 • Color SRM (EBC) 40+ (80+ EBC)
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted
barley and roasted malt aromas are prominent. Low
American-Style Imperial Stout
Color: Black
to medium malt sweetness with low to medium
Clarity: Opaque
caramel, chocolate, and/or roasted coffee flavor
Perceived Malt Aroma & Flavor: Extremely rich
should be present, with a distinct dry-roasted
bitterness in the finish. Astringency from roasted malty aroma is typical. Extremely rich malty flavor
malt and roasted barley is low. Slight roasted malt with full sweet malt character is typical. Roasted malt
acidity is acceptable. astringency and bitterness can be moderate but
should not dominate the overall character.
Perceived Hop Aroma & Flavor: Medium to high,
Perceived Hop Aroma & Flavor: Medium-high to
often with citrusy and/or resiny hop qualities typical
high with floral, citrus and/or herbal character.
of many American hop varieties.
Perceived Bitterness: Medium-high to very high and
Perceived Bitterness: Medium to high
balanced with rich malt character.
Fermentation Characteristics: Fruity-estery aroma
Fermentation Characteristics: Fruity-estery aromas
and flavor is low. Diacetyl should be negligible or not
and flavors are high. Diacetyl should be absent.
perceived.
Body: Full
Body: Medium to full
Additional Notes: Head retention should be
Original Gravity (°Plato) 1.080-1.100 (19.3-23.7
persistent
°Plato) • Apparent Extract/Final Gravity (°Plato)
Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight
°Plato) • Apparent Extract/Final Gravity (°Plato) (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness
1.010-1.022 (2.6-5.6 °Plato) • Alcohol by Weight (IBU) 50-80 • Color SRM (EBC) 40+ (80+ EBC)

12
Double Hoppy Red Ale American-Style Imperial or Double
Color: Deep amber to dark copper/reddish-brown India Pale Ale
Clarity: Chill haze is acceptable at low temperatures
Color: Gold to copper
Perceived Malt Aroma & Flavor: Medium to
Clarity: Chill haze is acceptable at low temperatures.
medium-high caramel malt character should be
Haze created by dry hopping is allowable at any
present in flavor and aroma. Low to medium biscuit
temperature.
or toasted malt character may also be present.
Perceived Malt Aroma & Flavor: Low to high
Perceived Hop Aroma & Flavor: Hop aroma is high,
Perceived Hop Aroma & Flavor: Hop aroma and
derived from any variety of hops. Hop flavor is high
flavor is very high. Hop character should be fresh and
and balanced with other beer attributes.
evident, derived from any variety of hops. Hop flavor
Perceived Bitterness: High to very high
should not be harsh.
Fermentation Characteristics: Alcohol content is
Perceived Bitterness: Very high but not harsh
medium to high. Complex alcohol flavors may be
Fermentation Characteristics: Alcohol content is
evident. Fruity-estery aromas and flavors are
medium-high to high and evident. Fruity-estery
medium. Diacetyl should not be perceived.
aroma and flavor is medium to high. Diacetyl should
Body: Medium to full
not be perceived.
Body: Medium to full
Original Gravity (°Plato) 1.058-1.080 (14.3-19.3
Additional Notes: This style of beer should exhibit
°Plato) • Apparent Extract/Final Gravity (°Plato)
the fresh character of hops. Oxidized or aged
1.015-1.024 (3.9-6.1 °Plato) • Alcohol by Weight
character should not be present.
(Volume) 4.9%-6.3% (6.1%-7.9%) • Hop Bitterness
(IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC)
Original Gravity (°Plato) 1.070-1.100 (17.1-23.7
°Plato) • Apparent Extract/Final Gravity (°Plato)
Imperial Red Ale 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight
Color: Deep amber to dark copper/reddish-brown (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness
Clarity: Chill haze is acceptable at low temperatures (IBU) 65-100 • Color SRM (EBC) 5-13 (10-26 EBC)
Perceived Malt Aroma & Flavor: Medium to high
caramel malt character is present in aroma and Juicy or Hazy Imperial or Double
flavor
Perceived Hop Aroma & Flavor: High hop aroma and India Pale Ale
flavor, derived from any variety of hops. Hop flavor is Color: Straw to deep gold
prominent, and balanced with other beer attributes. Clarity: Low to very high degree of cloudiness is
Perceived Bitterness: Very high typical of these beers. Starch, yeast, hop, protein
Fermentation Characteristics: Very high alcohol is a and/or other compounds contribute to a wide range
hallmark of this style. Complex alcohol flavors may of hazy appearance within this category.
be evident. Fruity-estery aromas and flavors are Perceived Malt Aroma & Flavor: Low to high malt
medium. Diacetyl should not be perceived. aroma and flavor may be present
Body: Full Perceived Hop Aroma & Flavor: High to very high
hop aroma and flavor are present, with attributes
Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 typical of hops from any origin.
°Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Bitterness: Low to medium. Perceived
1.020-1.028 (5.1-7.1 °Plato) • Alcohol by Weight impression of bitterness is soft and well-integrated
(Volume) 6.3%-8.4% (8.0%-10.6%) • Hop Bitterness into overall balance, and may differ significantly from
(IBU) 55-85 • Color SRM (EBC) 10-17 (20-34 EBC) measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-
estery aroma and flavor may be present, but are
13
usually overwhelmed by hop character. Diacetyl Perceived Malt Aroma & Flavor: Bread, wheat,
should not be perceived. honey and/or caramel malt aromas and flavors are
Body: Medium to high. Perceived silky or full often present. High residual malt sweetness should
mouthfeel may contribute to overall flavor profile. be present.
Additional Notes: Grist may include a small amount Perceived Hop Aroma & Flavor: Low to medium
of oat, wheat or other adjuncts to promote haziness. Perceived Bitterness: Medium to medium-high
Descriptors such as "juicy" are often used to describe Fermentation Characteristics: Fruity-estery flavors
the taste and aroma hop-derived attributes present and aromas are often high and balanced by a
in these beers. complexity of alcohols and high alcohol content. Very
low levels of diacetyl are acceptable. Phenolic yeast
Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 character, sulfur, and/or DMS should not be present.
°Plato) • Apparent Extract/Final Gravity (°Plato) Oxidized, stale and aged attributes are not typical of
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight this style.
(Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness Body: Full
(IBU) 65-100; may differ from perceived bitterness • Additional Notes: This style is brewed with at least
Color SRM (EBC) 4-7 (8-14 EBC) 50% wheat malt.

Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato)


American-Style Barley Wine Ale • Apparent Extract/Final Gravity (°Plato) 1.024-
Color: Amber to deep red/copper-garnet 1.032 (6.1-8 °Plato) • Alcohol by Weight (Volume)
Clarity: Chill haze is acceptable at low temperatures 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 45-
Perceived Malt Aroma & Flavor: Caramel and/or 85 • Color SRM (EBC) 5+ (10+ EBC)
toffee malt aromas are often present. High residual
malty sweetness, often with caramel and/or toffee
flavors, should be present. Smoke Porter
Perceived Hop Aroma & Flavor: Hop aroma and Color: Dark brown to black
flavor is medium to very high. American hop varieties Clarity: Opaque
are often used, but are not required for this style. Perceived Malt Aroma & Flavor: Smoked porters will
Perceived Bitterness: High exhibit mild to assertive smoke malt aroma and
Fermentation Characteristics: Complex alcohols are flavor in balance with other aroma attributes. Black
evident. Fruity-estery aromas and flavors are often malt character can be perceived in some porters,
high. Very low levels of diacetyl are acceptable. while others may be absent of strong roast
Body: Full character. Roast barley character is absent to low
Additional Notes: Vinous, sherry-like or port-like depending on underlying porter style being smoked.
attributes arising from oxidation may be considered Medium to high malt sweetness, and caramel and
positive when in harmony with overall flavor profile. chocolate flavors, are acceptable.
Perceived Hop Aroma & Flavor: None to medium
Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato) Perceived Bitterness: Medium to medium-high
• Apparent Extract/Final Gravity (°Plato) 1.024- Fermentation Characteristics: Fruity-estery aromas
1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) and flavors are acceptable
6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 60- Body: Medium to full
100 • Color SRM (EBC) 11-18 (22-36 EBC) When using these guidelines as the basis for
evaluating entries at competitions, brewers may be
asked to provide supplemental information about
American-Style Wheat Wine Ale entries in this category to allow for accurate
Color: Gold to black evaluation of diverse entries. Such information should
Clarity: Chill haze is acceptable at low temperatures include the traditional style of porter as well as the

14
wood type used as a smoke source (e.g. “alder fruitiness in harmony with malt, hop, acidity and
smoked brown porter”). other characteristics of fermentation. Such beers may
take on the color of fruits or other ingredients. When
Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 using these guidelines as the basis for evaluating
°Plato) • Apparent Extract/Final Gravity (°Plato) entries at competitions, brewers may be asked to
1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight provide supplemental information about entries in
(Volume) 4.0%-7.0% (5.1%-8.9%) • Hop Bitterness this category to allow for accurate evaluation of
(IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) diverse entries. Such information might include the
underlying beer style upon which the entry is based,
or other information unique to the entry such as
American-Style Sour Ale ingredients or processing which influence perceived
Color: Pale to black depending on underlying beer sensory outcomes.
style.
Clarity: Chill haze, bacteria and yeast-induced haze is Original Gravity (°Plato) Varies with style • Apparent
acceptable at any temperature. Extract/Final Gravity (°Plato) Varies with style •
Perceived Malt Aroma & Flavor: Low. In darker Alcohol by Weight (Volume) Varies with style • Hop
versions, roasted malt, caramel and chocolate
Bitterness (IBU) Varies with style • Color SRM (EBC)
aromas and flavors should be present at low levels. Varies with style
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high GERMAN ORIGIN ALE STYLES
Fermentation Characteristics: Moderate to intense,
yet balanced, fruity-estery aromas and flavors are
evident. Diacetyl, DMS and Brettanomyces should German-Style Koelsch
not be perceived in aroma or flavor. The evolution of Color: Straw to gold
natural acidity develops a balanced complexity. The Clarity: Chill haze should not be present
acidity present is usually in the form of lactic, acetic Perceived Malt Aroma & Flavor: Malt character is
and other organic acids naturally developed with very low to low with soft sweetness. Caramel
acidified malt in the mash or in kettle or post wort character should not be evident.
fermentation by the use of various microorganisms Perceived Hop Aroma & Flavor: Hop aroma and
including certain bacteria and yeasts. Acidic flavor is low, and if evident, should express noble
character can be a complex balance of several types hop character.
of acid and attributes of age. Moderate to intense, Perceived Bitterness: Medium to medium-high
yet balanced, fruity-estery flavors should be evident. Fermentation Characteristics: Fruity-estery aromas
There should be no residual flavors from liquids and flavors should be absent or present at very low
previously aged in a barrel such as bourbon or levels. Light pear-apple-Riesling wine-like fruitiness
sherry. Wood vessels may be used during the may be apparent, but is not required for this style.
fermentation and aging process, but wood-derived Diacetyl should not be perceived.
flavors such as vanillin should not be present. Body: Low to medium-low. Dry and crisp.
Body: Low to high Additional Notes: Traditional examples often display
Additional Notes: Such beers exhibiting wood- persistent head retention. Small amounts of wheat
derived characters or characters of liquids previously can be used in brewing beers of this style. Koelsch-
aged in wood are categorized as Wood-Aged Sour style beers are fermented at warmer temperatures
Beer. than is typical for lagers, but at lower temperatures
Competition organizers may create subcategories than most English and Belgian-style ales. They are
which reflect groups of entries based on color, hop aged cold. Ale yeast is used for fermentation. Lager
varieties, microflora, fruit, spices or other ingredients, yeast is sometimes used for bottle conditioning or
wood aging, etc. Fruited versions will exhibit final cold conditioning.

15
Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 Perceived Hop Aroma & Flavor: Varies depending on
°Plato) • Apparent Extract/Final Gravity (°Plato) underlying style. Hop character may be muted by the
1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight presence of yeast.
(Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness Perceived Bitterness: Varies depending on
(IBU) 22-30 • Color SRM (EBC) 3-6 (6-12 EBC) underlying style. Bitterness may be suppressed by
the presence of yeast.
Fermentation Characteristics: Low to medium yeast
German-Style Altbier aroma and flavor is desirable. Very low to
Color: Copper to dark brown moderately low levels of sulfur should be apparent.
Clarity: Appearance should be bright; chill haze Low levels of acetaldehyde or other volatiles,
should not be present normally reduced during lagering, may or may not be
Perceived Malt Aroma & Flavor: A variety of malts apparent. The presence of sulfur and acetaldehyde
including wheat may be used to produce medium-
should enhance the flavor of these beers. Fruity-
low to medium malt aroma and flavor. Roast malt estery levels may vary slightly from the underlying
attributes may be present at very low levels. styles due to age and presence of yeast.
Perceived Hop Aroma & Flavor: Low to medium. Body: Varies depending on underlying style
Character should reflect traditional German noble
Additional Notes: These unfiltered beers are
hops. packaged and served with low to moderate amounts
Perceived Bitterness: Medium to very high, although of yeast. They may be filtered and dosed with yeast
25 to 35 IBU is typical for Altbiers originating in during packaging. Beers containing non-standard
Dusseldorf. ingredients or aged in flavor-imparting vessels should
Fermentation Characteristics: Fruity-estery aroma be categorized elsewhere.
should be absent or very low. Fruity-estery flavors
When using these guidelines as the basis for
can be low. No diacetyl should be perceived. evaluating entries at competitions, brewers may be
Body: Medium asked to provide supplemental information about
Additional Notes: The Altbier style is originally from entries in this category to allow for accurate
the Dusseldorf area. The overall impression is clean, evaluation of diverse entries. Such information should
crisp and flavorful with a dry finish. include the underlying German ale style upon which
the entry is based.
Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.008- Original Gravity (°Plato) Varies with style • Apparent
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) Extract/Final Gravity (°Plato) Varies with style •
3.6%-4.4% (4.6%-5.6%) • Hop Bitterness (IBU) 25-52
Alcohol by Weight (Volume) Varies with style • Hop
• Color SRM (EBC) 11-19 (22-38 EBC) Bitterness (IBU) Varies with style • Color SRM (EBC)
Varies with style
Kellerbier or Zwickelbier Ale
Color: Varies depending on the underlying German Berliner-Style Weisse
ale style Color: Straw to pale. These are the lightest of all the
Clarity: Can be clear to moderately cloudy. Slight German wheat beers. Versions made with fruits or
yeast haze is acceptable and traditional. These beers other flavorings may take on corresponding hues.
are unfiltered, but may become clear with age. May Clarity: May appear hazy or cloudy from yeast or chill
exhibit poor head retention. haze
Perceived Malt Aroma & Flavor: Kellerbier ales are Perceived Malt Aroma & Flavor: Malt sweetness is
unfiltered German-style Altbier or Koelsch. Malt absent
aromas and flavors typical of these styles should be Perceived Hop Aroma & Flavor: Not perceived
present. Perceived Bitterness: Non-existent to very low

16
Fermentation Characteristics: Fruity-estery aroma Additional Notes: These beers typically contain
and flavor should be evident at low to medium malted barley and unmalted wheat, with some
levels. Diacetyl should not be perceived. versions also containing oats. Salt (table salt) and
Brettanomyces character may be absent or present coriander may be present in low amounts, or may be
at low to medium levels, and if present may be absent.
expressed as horsey, goaty, leathery, phenolic, fruity When using these guidelines as the basis for
and/or acidic aromas and flavors. The unique evaluating entries at competitions, brewers may be
combination of yeast and lactic acid bacteria asked to provide supplemental information about
fermentation yields a beer that is acidic and highly entries in this category to allow for accurate
attenuated. evaluation of diverse entries. Such information might
Body: Very low include whether coriander, salt and/or
Additional Notes: Carbonation is high. Berliners are Brettanomyces is used and/or other information
sometimes served with sweet fruit or herbal syrups. about the brewing process.
Contemporary examples may be brewed or served
with fruit, spices or other ingredients. Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
When using these guidelines as the basis for • Apparent Extract/Final Gravity (°Plato) 1.008-
evaluating entries at competitions, brewers may be 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
asked to provide supplemental information about 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-15 •
entries in this category to allow for accurate Color SRM (EBC) 2-7 (4-14 EBC)
evaluation of diverse entries. Subcategories for
unfruited and fruited or flavored versions of the style
could be created. For unfruited versions, brewer
Contemporary-Style Gose
Color: Usually straw to medium amber, and can take
would indicate that no fruit or flavor has been added.
on the color of added fruits or other ingredients such
Fruited or flavored entries would be accompanied by
as darker malts.
a very brief description of the fruit/flavor used by the
Clarity: Cloudy/hazy with suspended yeast
brewer.
Perceived Malt Aroma & Flavor: Malt aroma and
flavor is not perceived to very low
Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
Perceived Hop Aroma & Flavor: Very low to low
• Apparent Extract/Final Gravity (°Plato) 1.004-
Perceived Bitterness: Not perceived to medium
1.006 (1-1.5 °Plato) • Alcohol by Weight (Volume)
Fermentation Characteristics: Horsey, leathery or
2.2%-4.0% (2.8%-5.0%) • Hop Bitterness (IBU) 3-6 •
earthy aromas contributed by Brettanomyces yeasts
Color SRM (EBC) 2-4 (4-8 EBC)
may be evident but at low levels as these beers do
not undergo prolonged aging. Contemporary Gose
Leipzig-Style Gose may be fermented with pure beer yeast strains, or
Color: Straw to light amber with yeast mixed with bacteria. Alternatively, they
Clarity: Cloudy to bright. Haze may or may not be may be spontaneously fermented. Low to medium
from yeast. lactic acid character is evident in all examples
Perceived Malt Aroma & Flavor: Malt sweetness is expressed as a sharp, refreshing sourness.
not perceived to very low Body: Low to medium-low
Perceived Hop Aroma & Flavor: Not perceived Additional Notes: These beers may be brewed with
Perceived Bitterness: Not perceived to low malted barley, wheat and oats and unmalted barley,
Fermentation Characteristics: Medium to high lactic wheat, and oats. contemporary examples may also
acid character should be evident and expressed as a contain other grains. As in traditional examples, low
sharp, refreshing sourness. These beers are not level salt (table salt) and coriander additions may or
excessively aged. may not be present in Contemporary Gose.
Body: Low to medium-low Attributes from the use of a wide variety of herbs,

17
spices, floral or fruits not found in traditional Leipzig- South German-Style Kristal Weizen
Style Gose may also be present and in harmony with
Color: Straw to amber
overall flavor profile.
Clarity: Clear with no chill haze present. Because the
When using these guidelines as the basis for
beer is filtered, no yeast should be present.
evaluating entries at competitions, brewers may be
Perceived Malt Aroma & Flavor: Malt sweetness is
asked to provide supplemental information about
very low to medium-low
entries in this category to allow for accurate
Perceived Hop Aroma & Flavor: Not perceived to
evaluation of diverse entries. Such information might
very low
include any herbs, spices, fruit or other added
Perceived Bitterness: Very low
ingredients, and/or information about the brewing
Fermentation Characteristics: The aroma and flavor
process.
is very similar to Hefeweizen with the caveat that
fruity and phenolic characters are not combined with
Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
the yeasty flavor and fuller-bodied mouthfeel of
• Apparent Extract/Final Gravity (°Plato) 1.004-
yeast. The phenolic characteristics are often
1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
described as clove-like or nutmeg-like and can be
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30 •
smoky or even vanilla-like. A Banana-like ester aroma
Color SRM (EBC) 3-9 (6-18 EBC)
and flavor is often present. No diacetyl should be
perceived. Kristal Weizens are well attenuated and
South German-Style Hefeweizen very highly carbonated.
Color: Straw to amber Body: Medium to full
Clarity: If served with yeast, appearance may be very Additional Notes: These beers are made with at least
cloudy. 50 percent malted wheat. They have no yeast flavor
Perceived Malt Aroma & Flavor: Very low to and they exhibit a cleaner, drier mouthfeel than
medium-low counterparts served with yeast.
Perceived Hop Aroma & Flavor: Not perceived to
very low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8
Perceived Bitterness: Very low °Plato) • Apparent Extract/Final Gravity (°Plato)
Fermentation Characteristics: Med-low to med-high 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
fruity and phenolic attributes are hallmarks of this (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness
style. Phenolic attributes such as clove, nutmeg, (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC)
smoke and vanilla are present. Banana ester aroma
and flavor should be present at low to medium-high German-Style Leichtes Weizen
levels. No diacetyl should be perceived.
Color: Straw to copper-amber
Body: Medium to full
Clarity: If served with yeast, appearance may be very
Additional Notes: These beers are made with at least
cloudy.
50 percent malted wheat. Hefeweizens are very
Perceived Malt Aroma & Flavor: Very low to
highly carbonated. These beers are typically (though
medium-low
not always) roused during pouring, and when yeast is
Perceived Hop Aroma & Flavor: Not perceived to
present, they will have a yeasty flavor and a
very low
characteristically fuller mouthfeel.
Perceived Bitterness: Very low
Fermentation Characteristics: The phenolic and
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8
estery aromas typical of Weissbiers should be
°Plato) • Apparent Extract/Final Gravity (°Plato)
present but less pronounced in this style. The overall
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
flavor profile is less complex than Hefeweizen due to
(Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness
a lower alcohol content and there is less yeasty
(IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC)
flavor. No diacetyl should be perceived.
18
Body: Low with a lighter mouthfeel than Hefeweizen. Clarity: If served with yeast, appearance may be very
The German word “leicht” means light, and as such cloudy
these beers are light versions of Hefeweizen. Perceived Malt Aroma & Flavor: Distinct sweet
Additional Notes: These beers are made with at least maltiness and a chocolate-like character from
50 percent wheat malt. They are often roused during roasted malt characterize this beer style. Dark barley
pouring, and when yeast is present, they will have a malts are frequently used along with dark Cara or
yeasty flavor and a fuller mouthfeel. color malts.
Perceived Hop Aroma & Flavor: Not perceived
Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) Perceived Bitterness: Low
• Apparent Extract/Final Gravity (°Plato) 1.004- Fermentation Characteristics: The phenolic and
1.008 (1-2.1 °Plato) • Alcohol by Weight (Volume) estery aromas and flavors typical of Weissbiers are
2.0%-2.8% (2.5%-3.5%) • Hop Bitterness (IBU) 10-15 present but less pronounced in Dunkel Weissbiers.
• Color SRM (EBC) 3.5-15 (7-30 EBC) Dunkel Weissbiers should be well attenuated and
very highly carbonated. No diacetyl should be
perceived
South German-Style Body: Medium to full
Bernsteinfarbenes Weizen Additional Notes: These beers are made with at least
Color: Amber to light brown. The German word 50 percent wheat malt. They are often roused during
Clarity: If served with yeast, appearance may be very pouring, and when yeast is present, they will have a
cloudy. yeasty flavor and a characteristically fuller
Perceived Malt Aroma & Flavor: Distinct sweet mouthfeel.
maltiness and caramel or bready character is derived
from the use of medium-colored malts Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
Perceived Hop Aroma & Flavor: Not perceived °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Bitterness: Low 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
Fermentation Characteristics: The phenolic and (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
estery aromas and flavors typical of Weissbiers are (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50 EBC)
present but less pronounced in Bernsteinfarbenes
Weissbiers. These beers should be well attenuated South German-Style Weizenbock
and very highly carbonated. No diacetyl should be
Color: Gold to very dark
perceived.
Clarity: If served with yeast, appearance may be very
Body: Medium to full
cloudy.
Additional Notes: These beers are made with at least
Perceived Malt Aroma & Flavor: Medium malty
50 percent wheat malt. They are often roused during
sweetness should be present. If dark, a mild roast
pouring, and when yeast is present, they will have a
malt character should emerge in the flavor and, to a
yeasty flavor and a fuller mouthfeel.
lesser degree, in the aroma.
Perceived Hop Aroma & Flavor: Not perceived
Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
Perceived Bitterness: Low
°Plato) • Apparent Extract/Final Gravity (°Plato)
Fermentation Characteristics: Balanced, clove-like
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
phenolic and fruity-estery banana notes produce a
(Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
well-rounded flavor and aroma. No diacetyl should
(IBU) 10-15 • Color SRM (EBC) 9-13 (18-26 EBC)
be perceived. Carbonation should be high.
Body: Medium to full
South German-Style Dunkel Additional Notes: These beers are made with at least
50 percent wheat malt. They are often roused during
Weizen
Color: Copper-brown to very dark
19
pouring, and when yeast is present, they will have a Original Gravity (°Plato) 1.047-1.056 (11.7-13.8
yeasty flavor and a fuller mouthfeel. °Plato) • Apparent Extract/Final Gravity (°Plato)
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness
°Plato) • Apparent Extract/Final Gravity (°Plato) (IBU) 10-15 • Color SRM (EBC) 4-25 (8-50 EBC)
1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight
(Volume) 5.5%-7.5% (7.0%-9.5%) • Hop Bitterness
(IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60 EBC)
Bamberg-Style Weiss Rauchbier
Color: Pale to chestnut brown
Clarity: If served with yeast, appearance may be very
German-Style Rye Ale cloudy.
Color: Pale to very dark, with darker versions ranging Perceived Malt Aroma & Flavor: In darker versions, a
from dark amber to dark brown. detectable degree of roast malt may be present
Clarity: Chill haze is acceptable in versions packaged without being aggressive. Smoky malt aroma and
and served without yeast. In versions served with flavor, ranging from low to high, should be present.
yeast, appearance may range from hazy to very Smoke character should be smooth, not harshly
cloudy. phenolic, suggesting a mild sweetness.
Perceived Malt Aroma & Flavor: In darker versions, Perceived Hop Aroma & Flavor: Not perceived
malt aromas and flavors can optionally include low Perceived Bitterness: Low
roasted malt characters expressed as Fermentation Characteristics: The aroma and flavor
cocoa/chocolate or caramel, and/or aromatic toffee, of a Weiss Rauchbier with yeast should be fruity and
caramel, or biscuit attributes. Malt sweetness can phenolic. The phenolic characteristics are often
vary from low to medium. Low level roast malt described as clove, nutmeg, vanilla and smoke.
astringency is acceptable when balanced with low to Banana esters are often present at low to medium-
medium malt sweetness. high levels. No diacetyl should be perceived.
Perceived Hop Aroma & Flavor: Not perceived Weissbiers are well attenuated and very highly
Perceived Bitterness: Very low to low carbonated.
Fermentation Characteristics: Low to medium Body: Medium to full
banana–like and/or other fruity-estery aromas and Additional Notes: These beers are made with at least
flavors are typical. Clove-like and/or other phenolic 50 percent wheat malt. They are often roused during
aromas and flavors should also be present. No yeast pouring, and when yeast is present, they will have a
aroma should be evident in versions without yeast. yeasty flavor and a fuller mouthfeel.
Versions packaged and served without yeast will not
have yeast flavor or full mouthfeel typical of beers Original Gravity (°Plato) 1.047-1.056 (11.7-13.8
with yeast. Versions with yeast will have low to °Plato) • Apparent Extract/Final Gravity (°Plato)
medium yeast aroma and flavor and a full mouthfeel, 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
but the yeast character should not overpower the (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness
balance of rye and barley malts, esters and (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC)
phenolics.
Body: Low to medium BELGIAN AND FRENCH ORIGIN ALE STYLES
Additional Notes: Grist should include at least 30
percent rye malt. Versions with yeast are often Belgian-Style Blonde Ale
roused during pouring. When yeast is present, the
Color: Pale to light amber
beer should have a yeasty flavor and a fuller
Clarity: Chill haze is acceptable at low temperatures
mouthfeel.
Perceived Malt Aroma & Flavor: Malt aroma and
flavor is low

20
Perceived Hop Aroma & Flavor: Not perceived to Perceived Hop Aroma & Flavor: Medium-low to
low. Noble-type hops are commonly used. medium-high
Perceived Bitterness: Very low to medium-low Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity- Fermentation Characteristics: Low to medium fruity-
estery aromas balanced with light malty and spicy estery aromas should be evident. Low levels of yeast-
aromas may be present. Low yeast-derived phenolic derived phenolic spicy flavors and aromas may also
spiciness may be perceived. Diacetyl and acidic be perceived. Diacetyl, if present, should be at very
character should not be perceived. low levels.
Body: Low to medium Body: Very low to medium
Additional Notes: Theses beers should display a Additional Notes: These beers are often brewed with
balance of light sweetness, spiciness and low to light-colored Belgian candy sugar. Herbs and spices
medium fruity-estery flavors. are sometimes used to delicately flavor these strong
ales. These beers can be malty in overall impression
Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 or dry and highly attenuated. They can have a
°Plato) • Apparent Extract/Final Gravity (°Plato) deceptively high alcohol character and a relatively
1.008-1.014 (2.1-3.6 °Plato) • Alcohol by Weight light body for beers of high alcoholic strength. Some
(Volume) 5.0%-6.2% (6.3%-7.9%) • Hop Bitterness versions may be equally high in alcohol with a more
(IBU) 15-30 • Color SRM (EBC) 4-7 (8-14 EBC) medium in body.

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9


Belgian-Style Pale Ale °Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Gold to copper 1.008-1.024 (2-6.1 °Plato) • Alcohol by Weight
Clarity: Chill haze is acceptable at low temperatures
(Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness
Perceived Malt Aroma & Flavor: Malt aroma should (IBU) 20-50 • Color SRM (EBC) 3.5-10 (7-20 EBC)
be low. Caramel or toasted malt flavor is acceptable.
Perceived Hop Aroma & Flavor: Hop aroma and
flavor is low but noticeable. Noble-type hops are Belgian-Style Dark Strong Ale
commonly used. Color: Medium amber to very dark
Perceived Bitterness: Low to medium Clarity: Chill haze is acceptable at low temperatures
Fermentation Characteristics: Low to medium fruity- Perceived Malt Aroma & Flavor: Medium to high
estery aromas and flavors are evident. Low levels of malt aroma and complex fruity aromas are
yeast-derived phenolic spicy flavors and aromas may distinctive. Medium to high malt intensity can be
be perceived. Diacetyl should not be perceived. rich, creamy and sweet. Fruity complexity along with
Body: Low to medium soft roasted malt flavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Original Gravity (°Plato) 1.044-1.054 (11-13.3 °Plato) Perceived Bitterness: Low to medium
• Apparent Extract/Final Gravity (°Plato) 1.008- Fermentation Characteristics: Very little or no
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) diacetyl character should be perceived. Low levels of
3.2%-5.0% (4.1%-6.3%) • Hop Bitterness (IBU) 20-30 phenolic spiciness may be perceived.
• Color SRM (EBC) 6-12 (12-24 EBC) Body: Medium to full
Additional Notes: These beers are often (though not
always) brewed with dark Belgian candy sugar. Herbs
Belgian-Style Pale Strong Ale and spices are sometimes used to delicately flavor
Color: Pale to copper these strong ales. These beers can be well
Clarity: Chill haze is acceptable at low temperatures attenuated with a deceptive alcoholic strength.
Perceived Malt Aroma & Flavor: Malt character is
low to medium. A complex fruitiness is often present.

21
Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 Traditional Tripels are often well attenuated. Alcohol
°Plato) • Apparent Extract/Final Gravity (°Plato) strength and flavor should be perceived.
1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight Body: Medium
(Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness Additional Notes: Head should be dense and
(IBU) 20-50 • Color SRM (EBC) 9-35 (18-70 EBC) mousse-like. Brewing sugar may be used to lighten
the body. Hop/malt character should be balanced.
The overall beer flavor may finish sweet, though any
Belgian-Style Dubbel sweet finish should be light. Oxidized character, if
Color: Brown to very dark evident in aged Tripels, should be mild and pleasant.
Clarity: Chill haze is acceptable at low temperatures.
Slight yeast haze may be evident in bottle Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato)
conditioned versions. • Apparent Extract/Final Gravity (°Plato) 1.008-
Perceived Malt Aroma & Flavor: Cocoa, dark or dried
1.018 (2.1-4.6 °Plato) • Alcohol by Weight (Volume)
fruit and/or caramel aroma attributes should be 5.6%-8.0% (7.1%-10.1%) • Hop Bitterness (IBU) 20-
present along with malty sweetness. 45 • Color SRM (EBC) 4-7 (8-14 EBC)
Perceived Hop Aroma & Flavor: Low, if present.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery aromas Belgian-Style Quadrupel
and flavors (especially banana) are appropriate at Color: Amber to dark brown
low levels. Diacetyl character should not be Clarity: Chill haze is acceptable at low temperatures
perceived. Perceived Malt Aroma & Flavor: Caramel, dark sugar
Body: Low to medium and malty sweet flavors and aromas can be intense,
Additional Notes: Head should be dense and but not cloying, and should complement fruitiness.
mousse-like Perceived Hop Aroma & Flavor: Not perceived to
very low
Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 Perceived Bitterness: Low to medium-low
°Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Perception of alcohol
1.012-1.016 (3.1-4.1 °Plato) • Alcohol by Weight can be strong. Complex fruity flavors, such as raisins,
(Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness dates, figs, grapes and/or plums are often present
(IBU) 20-35 • Color SRM (EBC) 16-36 (32-72 EBC) and may be accompanied by wine-like attributes at
low levels. Clove-like phenolic flavor and aroma
should not be evident. Diacetyl and DMS should not
Belgian-Style Tripel be perceived.
Color: Pale to light amber Body: Full with creamy mouthfeel
Clarity: Chill haze is acceptable at low temperatures. Additional Notes: Head should be dense and
Traditional Tripels are bottle conditioned and may mousse-like. Quadrupels are well attenuated and are
exhibit slight yeast haze. However, yeast should not characterized by an intense alcohol presence
be intentionally roused. balanced by other flavors, aromas and bitterness.
Perceived Malt Aroma & Flavor: Low sweetness They are well balanced with savoring/sipping-type
from very pale malts should be present. There should drinkability. Oxidized character, if present in aged
be no roasted or dark malt character. Quads, should be mild and pleasant.
Perceived Hop Aroma & Flavor: Low, if present
Perceived Bitterness: Medium to medium-high Original Gravity (°Plato) 1.084-1.120 (20.2-28 °Plato)
Fermentation Characteristics: A complex, sometimes • Apparent Extract/Final Gravity (°Plato) 1.014-
mildly spicy, aroma and flavor characterize this style. 1.020 (3.6-5.1 °Plato) • Alcohol by Weight (Volume)
Clove-like phenolic aroma and flavor may be very 7.2%-11.2% (9.1%-14.2%) • Hop Bitterness (IBU) 25-
low. Fruity-estery aromas and flavors, including 50 • Color SRM (EBC) 8-25 (16-50 EBC)
banana, are also common, but not required.
22
Belgian-Style Witbier are well attenuated and often bottle conditioned
contributing some yeast character and high
Color: Straw to pale
carbonation.
Clarity: Unfiltered starch and yeast haze should be
Body: Very low to low
visible. Wits are traditionally bottle conditioned and
served cloudy.
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Perceived Malt Aroma & Flavor: Very low to low
• Apparent Extract/Final Gravity (°Plato) 1.006-
Perceived Hop Aroma & Flavor: Not perceived
1.010 (1.5-2.5 °Plato) • Alcohol by Weight (Volume)
Perceived Bitterness: Low, from noble-type hops.
3.5%-5.4% (4.4%-6.8%) • Hop Bitterness (IBU) 20-38
Fermentation Characteristics: Low to medium fruity-
• Color SRM (EBC) 4-7 (8-14 EBC)
estery aromas and flavors should be present.
Diacetyl should not be perceived. Mild phenolic
spiciness and yeast flavors may be evident. Mild Specialty Saison
acidity is appropriate. Color: Pale to dark brown
Body: Low to medium, with a degree of creaminess Clarity: Chill haze or slight yeast haze is acceptable
from wheat starch. Perceived Malt Aroma & Flavor: Typically low to
Additional Notes: Wits are brewed with malted medium-low, but may vary in beers made with
barley, unmalted wheat and sometimes oats. They specialty malts.
are spiced with coriander and orange peel. Coriander Perceived Hop Aroma & Flavor: low to medium
and light orange peel aroma may be perceived, Perceived Bitterness: Medium to medium-high
sometimes as an unidentified spiciness. Fermentation Characteristics: Fruity-estery aromas
are medium to high. Diacetyl character should not be
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) perceived. Complex alcohols, herbs, spices, low
• Apparent Extract/Final Gravity (°Plato) 1.006- Brettanomyces attributes including slightly acidic,
1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume) fruity, horsey, goaty and leather-like, as well as
3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 10-17 clovey and smoky phenolics may be present. Herb
• Color SRM (EBC) 2-4 (4-8 EBC) and/or spice flavors, including notes of black pepper,
may be evident. Fruitiness from fermentation is
Classic French & Belgian-Style generally perceptible. A low level of sour acidic flavor
is acceptable when in balance with other
Saison components. These beers are often bottle
Color: Gold to light amber conditioned and display some yeast character and
Clarity: Chill haze or slight yeast haze is acceptable high carbonation.
Perceived Malt Aroma & Flavor: Low, but providing Body: Low to medium
foundation for the overall balance. Additional Notes: Contemporary Specialty Saison
Perceived Hop Aroma & Flavor: Low to medium and represent a very wide family of specialty beers.
characterized by European-type hops: floral, herbal Ingredients including spices, herbs, flowers, fruits,
and/or woody traits are common. vegetables, fermentable sugars and carbohydrates,
Perceived Bitterness: Medium-low to medium, but special yeasts of all types, wood aging, etc. may
not assertive. contribute unique attributes to these beers. Earthy
Fermentation Characteristics: Fruity-estery aromas and/or cellar-like aromas are acceptable. Color,
and flavors are medium to high. Diacetyl should not body, malt character, esters, alcohol level and hop
be perceived. Very low levels of Brettanomyces character should harmonize with attributes from
yeast-derived flavors that are slightly acidic, fruity, special ingredients.
horsey, goaty and/or leather-like, may be evident but When using these guidelines as the basis for
are not required. Fruitiness and spicy black pepper evaluating entries at competitions, brewers may be
derived from Belgian yeast is common. These beers asked to provide supplemental information about

23
entries in this category to allow for accurate Belgian-Style Flanders Oud Bruin
evaluation of diverse entries. Such information might
include the underlying beer style upon which the or Oud Red Ale
entry is based, or other information unique to the Color: Copper to very dark. SRM/EBC color values
entry such as ingredients such as malts and grains, can be misleading because the red spectrum of color
hop varieties, microflora, fruit, spices, or other is not accurately assessed by these measurement
ingredients, etc. or processing which influence systems.
perceived sensory outcomes. Clarity: Chill haze is acceptable at low temperatures.
Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) Some versions may be more highly carbonated.
• Apparent Extract/Final Gravity (°Plato) 1.008- Bottle conditioned versions may appear cloudy when
1.014 (2.0-3.5 °Plato) • Alcohol by Weight (Volume) served.
3.5%-6.6% (4.4%-8.4%) • Hop Bitterness (IBU) 20-40 Perceived Malt Aroma & Flavor: Roasted malt
• Color SRM (EBC) 4-20 (8-40 EBC) aromas and flavors including cocoa are acceptable at
low levels. A very low level of malt sweetness may be
present and balanced by acidity from Lactobacillus.
French-Style Bière de Garde Perceived Hop Aroma & Flavor: Not perceived
Color: Light amber to chestnut brown/red
Perceived Bitterness: Very low to medium-low,
Clarity: Chill haze is acceptable. These beers are though acidity and wood aging (if used) may mask
often bottle conditioned so slight yeast haze is higher bitterness levels.
acceptable. Fermentation Characteristics: Brettanomyces-
Perceived Malt Aroma & Flavor: These beers are produced aromas and flavors should be absent or
characterized by a toasted malt aroma along with a very low. Fruity-estery, cherry or green apple aroma
slight malt sweetness and/or toasted malt flavor.
and flavor is apparent. Overall flavor is characterized
Perceived Hop Aroma & Flavor: Low to medium by low to high lactic sourness. Some versions may
from noble-type hops express very low to low acetic sourness and aroma.
Perceived Bitterness: Low to medium Body: Low to medium-low with a refreshing
Fermentation Characteristics: Fruity-estery aromas mouthfeel
are medium to high. Fruity-estery flavors can be light Additional Notes: Oaky or woody flavors may be
to medium. Diacetyl should not be perceived. Bière pleasantly integrated. Flavors of wine or distilled
de Garde may have Brettanomyces yeast-derived spirits associated with used barrels should not be
flavors that are slightly acidic, fruity, horsey, goaty evident. Bottle conditioned versions are often a
and/or leather-like. Alcohol may be evident in higher blend of old and young beer to create the brewer’s
strength beers.
intended flavor balance.
Body: Low to medium
Additional Notes: Earthy and/or cellar-like aromas Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
are acceptable. • Apparent Extract/Final Gravity (°Plato) 1.008-
1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 3.8%-5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 •
°Plato) • Apparent Extract/Final Gravity (°Plato) Color SRM (EBC) 12-25 (24-50 EBC)
1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight
(Volume) 3.5%-6.3% (4.4%-8.0%) • Hop Bitterness
(IBU) 20-30 • Color SRM (EBC) 7-16 (14-32 EBC) Belgian-Style Lambic
Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt
character should not be present

24
Perceived Hop Aroma & Flavor: Not perceived to Perceived Hop Aroma & Flavor: Not perceived to
very low, and can include cheesy or floral lavender very low, and can include a cheesy or floral or
character. Hop character is achieved by using stale lavender-like attributes.
and aged hops at low rates. Perceived Bitterness: Very low
Perceived Bitterness: Very low Fermentation Characteristics: Gueuze is
Fermentation Characteristics: Characteristic horsey, characterized by intense fruity-estery, sour, and
goaty, leathery and phenolic aromas and flavors acidic aromas and flavors. Diacetyl character should
derived from Brettanomyces yeast are often present be absent. Characteristic horsey, goaty, leathery and
at moderate levels. High to very high fruity-estery phenolic aromas and flavors derived from
aromas are present. Traditionally, Lambics are Brettanomyces yeast are often present at moderate
unblended and spontaneously fermented. They levels. Old Lambic is blended with newly fermenting
express high to very high levels of fruity esters as young Lambic to create this special style of Lambic.
well as bacteria and yeast-derived sourness. Some These unflavored blended and secondary fermented
versions are fermented with the addition of cultured Lambic beers may be very dry or mildly sweet and
yeast and bacteria. Carbonation can range from very are characterized by intense fruity-estery, sour, and
low to high. Vanillin and other wood-derived flavors acidic flavors. Vanillin and other wood-derived
should not be evident. flavors should not be evident. Carbonation can be
Body: Very low with dry mouthfeel none (flat) to medium.
Additional Notes: Lambics originating in the Brussels Body: Very low with dry mouthfeel
area of Belgium are often simply called Lambic. Additional Notes: Gueuze Lambics, whose origin is
Versions of this beer style made outside of the the Brussels area of Belgium, are often simply called
Brussels area cannot be called true Lambics. These Gueuze Lambic. Versions of this beer style made
versions are said to be "Belgian-Style Lambic" and outside of the Brussels area are said to be "Belgian-
may be made to resemble many of the beers of true Style Gueuze Lambics." The Belgian-style versions are
origin. Historically, traditional Lambic is dry and made to resemble many of the beers of true origin.
completely attenuated, exhibiting no residual Historically, traditional Gueuze Lambics are dry and
sweetness either from malt, sugar or other completely attenuated, exhibiting no residual
sweeteners. Sweet versions may be created through sweetness either from malt, sugar or other
addition of sugars or other sweeteners. Traditionally, sweeteners. Traditionally, Gueuze is brewed with
Lambics are brewed with unmalted wheat and unmalted wheat, malted barley, and stale, aged
malted barley. hops. Some modern versions may have a degree of
sweetness contributed by sugars or other
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 sweeteners. See also Belgian-Style Lambic for
°Plato) • Apparent Extract/Final Gravity (°Plato) additional background information.
1.000-1.010 (0-2.6 °Plato) • Alcohol by Weight
(Volume) 4.0%-6.5% (5.0%-8.2%) • Hop Bitterness Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
(IBU) 9-23 • Color SRM (EBC) 6-13 (12-26 EBC) • Apparent Extract/Final Gravity (°Plato) 1.000-
1.010 (0-2.6 °Plato) • Alcohol by Weight (Volume)
4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23
Belgian-Style Gueuze Lambic • Color SRM (EBC) 6-13 (12-26 EBC)
Color: Gold to medium amber
Clarity: Cloudiness is acceptable, as Gueuze is nearly
always bottle conditioned. Belgian-Style Fruit Lambic
Perceived Malt Aroma & Flavor: Sweet malt Color: Often influenced by the color of added fruit
character is not perceived Clarity: Cloudiness is acceptable

25
Perceived Malt Aroma & Flavor: Malt sweetness processing which influence perceived sensory
should be absent, but sweetness of fruit may be low outcomes.
to high.
Perceived Hop Aroma & Flavor: Hop aroma and Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato)
flavor is not perceived. Cheesy hop character should • Apparent Extract/Final Gravity (°Plato) 1.008-
not be perceived. 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
Perceived Bitterness: Very low 4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 15-21
Fermentation Characteristics: Characteristic horsey, • Color SRM (EBC) Color takes on hue of fruit (Color
goaty, leathery and phenolic aromas and flavors takes on hue of fruit EBC)
derived from Brettanomyces yeast are often present
at moderate levels. Fermented sourness is an
important part of the flavor profile, though
Other Belgian-Style Ale
Color: Varies with style
sweetness may compromise the intensity. Fruit
Clarity: Varies with style
sourness may also be an important part of the
Perceived Malt Aroma & Flavor: Malt perception,
profile. These flavored Lambic beers may be very dry
both in flavor and aroma, varies widely depending on
or mildly sweet. Vanillin and other woody flavors
style.
should not be evident.
Perceived Hop Aroma & Flavor: Hop aroma and hop
Body: Dry to full
flavor varies widely depending on style
Additional Notes: These beers, also known by the
names Framboise, Kriek, Peche, Cassis, etc., are Perceived Bitterness: Varies depending on style
characterized by fruit aromas and flavors. Fruit Fermentation Characteristics: Varies with style
Lambics, whose origin is the Brussels area of Body: Varies with style
Additional Notes: Beers in this category recognize
Belgium, are often simply called Fruit Lambic.
the uniqueness and traditions of Belgian brewing,
Versions of this beer style made outside of the
but do not adhere to other Belgian-style categories
Brussels area are said to be "Belgian-Style Fruit
defined in these guidelines. Balance is a key
Lambics." The Belgian-style versions are made to
component when assessing these beers. Wood- and
resemble many of the beers of true origin.
barrel-aged versions should be categorized as wood-
Historically, traditional Lambics are dry and
and barrel-aged beers. Fruited versions should be
completely attenuated, exhibiting no residual
categorized as Belgian-style fruit beers.
sweetness either from malt, sugar, fruit or other
When using these guidelines as the basis for
sweeteners. Some versions often have a degree of
evaluating entries at competitions, brewers may be
sweetness contributed by fruit sugars, other sugars
asked to provide supplemental information about
or other sweeteners. See also Belgian-Style Lambic
for additional background information. Such beers entries in this category to allow for accurate
exhibiting wood-derived attributes should be evaluation of diverse entries. Such information might
categorized in other Wood-Aged categories. include an underlying Belgian beer style not
otherwise defined in these guidelines or other
Competition organizers may create subcategories
information unique to the entry such as ingredients
which reflect groups of entries based on color, fruit,
or processing which influence perceived sensory
or other ingredients. When using these guidelines as
outcomes.
the basis for evaluating entries at competitions,
brewers may be asked to provide supplemental
Original Gravity (°Plato) Varies with style • Apparent
information about entries in this category to allow for
Extract/Final Gravity (°Plato) Varies with style •
accurate evaluation of diverse entries. Such
Alcohol by Weight (Volume) Varies with style • Hop
information might include the underlying lambic beer
Bitterness (IBU) Varies with style • Color SRM (EBC)
upon which the entry is based, or other information
Varies with style (Varies with style EBC)
unique to the entry such as fruit ingredients or

26
Belgian-Style Table Beer Perceived Hop Aroma & Flavor: Aroma and flavor of
noble hops ranges from not perceived to low
Color: Gold to black. Caramel color is sometimes
Perceived Bitterness: Medium-low to medium
added to adjust color.
Fermentation Characteristics: Fruity-estery aroma
Clarity: Beer color may be too dark to perceive.
and flavor should be low. Diacetyl and DMS should
When clarity is perceivable, chill haze is acceptable at
not be perceived. An overall crisp flavor is achieved
low temperatures.
by managing fermentation temperatures. Sourness
Perceived Malt Aroma & Flavor: Mild malt character
should not be perceived.
might be evident
Body: Low to medium-low
Perceived Hop Aroma & Flavor: Not perceived to
Additional Notes: Grodziskie (also known as
very low
Graetzer) is an ale style of Polish origin. Historic
Perceived Bitterness: Very low to low
versions were often bottle conditioned and highly
Fermentation Characteristics: Diacetyl character
carbonated.
should not be perceived. Traditional versions do not
use artificial sweeteners nor are they excessively
Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) •
sweet. More modern versions can incorporate
Apparent Extract/Final Gravity (°Plato) 1.006-1.010
sweeteners such as sugar and saccharine added post
(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%-
fermentation for additional sweetness and to
2.9% (2.7%-3.7%) • Hop Bitterness (IBU) 15-25 •
increase smoothness.
Color SRM (EBC) 3-6 (6-12 EBC)
Body: Low
Additional Notes: These beers may contain malted
barley, wheat, and rye as well as unmalted wheat, Adambier
rye, oats and corn. Though not common, flavorings Color: Light brown to very dark
such as coriander or orange and lemon peel are Clarity: Beer color may be too dark to perceive.
sometimes added, but are barely perceptible. The When clarity is perceivable, chill haze is absent.
mouthfeel is light to moderate, and sometimes Perceived Malt Aroma & Flavor: Toast and caramel
boosted with unfermented sugars/malt sugars. Low malt aroma and flavor may be evident. Astringency
carbonation and aftertaste are typical. from highly roasted malt should not be present.
Perceived Hop Aroma & Flavor: Hop aroma and
Original Gravity (°Plato) 1.008-1.038 (2.1-9.5 °Plato) flavor is low. Traditional and non-hybrid varieties of
• Apparent Extract/Final Gravity (°Plato) 1.004- European hops are traditionally used.
1.034 (1-8.5 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Low to medium
0.4%-2.8% (0.5%-3.5%) • Hop Bitterness (IBU) 5-15 • Fermentation Characteristics: A cool ale
Color SRM (EBC) 5-50 (10-100 EBC) fermentation is typically used. Extensive aging and
acidification of this beer can mask malt and hop
character to varying degrees. Aging in barrels may
OTHER ORIGIN ALE STYLES contribute some level of Brettanomyces and lactic
character.
Grodziskie Body: Medium to full
Color: Straw to golden Additional Notes: The style originated in Dortmund
Clarity: Chill haze is acceptable at low temperatures and is a strong, dark, hoppy ale which may or may
Perceived Malt Aroma & Flavor: Oak-smoked wheat not be sour. It may also be extensively aged in
malt comprises the entire grain bill. Assertive wooden barrels. Traditional versions may have a low
smoked wheat malt aromas and flavors are medium or medium-low degree of smokiness. Adambier may
to medium-high with aroma dominated by oak or may not use wheat in its formulation. Smoke
smoke. character may be absent in contemporary versions.
Fruited versions of this style which exhibit attributes

27
of wood-aging should be categorized as fruited Fermentation Characteristics: Perceivable fruity-
Wood- and Barrel-Aged Sour Beers. Fruited versions estery aroma and flavor should be present, and are
of this style which do not exhibit attributes of wood- defining character of this beer style, balanced by low
aging should be categorized as Fruit Wheat Beers. to medium hop aroma. Overall flavor impression is
mild. Clean yeasty, bready character may be evident.
Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 Yeast in suspension if present may impact overall
°Plato) • Apparent Extract/Final Gravity (°Plato) perception of bitterness. Diacetyl if present should
1.010-1.020 (2.6-5.1 °Plato) • Alcohol by Weight be very low. DMS should not be present.
(Volume) 7.1%-8.7% (9.0%-11.0%) • Hop Bitterness Body: Low to medium with a dry finish
(IBU) 30-50 • Color SRM (EBC) 15-35 (30-70 EBC)
Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) •
Apparent Extract/Final Gravity (°Plato) 1.004-1.010
Dutch-Style Kuit, Kuyt or Koyt (1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%-
Color: Gold to copper 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-35 •
Clarity: Chill haze and other haze is acceptable Color SRM (EBC) 3-10 (6-20 EBC)
Perceived Malt Aroma & Flavor: The aroma is grainy
or grainy-bready. The distinctive character of this
beer is derived from the use of at least 45 percent Australian-Style Pale Ale
oat malt, at least 20 percent wheat malt with pale Color: Straw to medium amber
malt making up the remainder of the grain bill. Clarity: Yeast, chill and/or hop haze may be present
Perceived Hop Aroma & Flavor: Very low to low in this style at low levels but are not essential
from noble hops or other traditional European Perceived Malt Aroma & Flavor: Very low to
varieties medium
Perceived Bitterness: Medium-low to medium Perceived Hop Aroma & Flavor: Medium-low to
Fermentation Characteristics: Esters may be present medium-high, exhibiting attributes typical of modern
at low levels. Very low levels of diacetyl are Australian hop varieties such as tropical fruit, mango,
acceptable. Acidity and sweet corn-like DMS should passionfruit, and/or stone-fruit
not be perceived. Perceived Bitterness: Low to medium-high
Body: Low to medium Fermentation Characteristics: Very low to low fruity
Additional Notes: This style of beer was popular in estery flavor and aroma are acceptable but not
the Netherlands from 1400-1550 essential.
Body: Low to low-medium with a dry finish
Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 Additional Notes: Overall impression is a well-
°Plato) • Apparent Extract/Final Gravity (°Plato) integrated easy drinking, refreshing pale ale style
1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight with distinctive fruity Australian hop aromas and
(Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness flavours. Diacetyl if present should be very low. DMS
(IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25 EBC) should not be present.

Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) •


Classic Australian-Style Pale Ale Apparent Extract/Final Gravity (°Plato) 1.006-1.010
Color: Straw to copper (1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2-
Clarity: Chill haze and/or a hazy appearance caused 4.7 (4-6) • Hop Bitterness (IBU) 15-40 • Color SRM
by yeast is acceptable at low levels (EBC) 3-9 (6-18 EBC)
Perceived Malt Aroma & Flavor: Low malt sweetness
and other malt attributes are present
Perceived Hop Aroma & Flavor: Low to medium International-Style Pale Ale
Perceived Bitterness: Low to medium Color: Gold to light brown
Clarity: Chill haze is acceptable at low temperatures
28
Perceived Malt Aroma & Flavor: Very low to (Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness
medium malt flavor and aroma should be present. (IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC)
Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma & Flavor: Hop aroma is low to
high. Hop flavor is very low to high. Hop character
Swedish-Style Gotlandsdricke
can vary widely depending on variety and origin of Color: Pale to copper
hops used, and should reflect attributes typical of Clarity: Chill haze or yeast haze is acceptable
non-U.S. and non-British variety hops. Perceived Malt Aroma & Flavor: Malt aroma and
flavor is medium-low to medium. Birchwood smoke
Perceived Bitterness: Medium to high
character, derived from the malting process, should
Fermentation Characteristics: Fruity-estery flavor
be present.
and aroma can be low to high. Diacetyl should be
Perceived Hop Aroma & Flavor: Not present to very
absent or present at very low levels. DMS should not
low
be present.
Perceived Bitterness: Very low to medium-low
Body: Low to medium
Fermentation Characteristics: Bread/bakers’ yeast is
traditionally used for fermentation and contributes
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
to unique character of these beers. Fruity-estery and
• Apparent Extract/Final Gravity (°Plato) 1.006-
yeasty aromas are medium to high. Diacetyl should
1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)
not be perceived.
3.5%-5.2% (4.4%-6.6%) • Hop Bitterness (IBU) 20-42
• Color SRM (EBC) 5-14 (10-28 EBC) Body: Medium to full
Additional Notes: Juniper aroma and flavor should
be evident due to the use of juniper
Finnish-Style Sahti boughs/branches and berries in the brewing process.
Color: Pale to copper These beers are characterized by juniper and
Clarity: Chill haze, yeast haze and general turbidity is birchwood smoked malt.
acceptable.
Perceived Malt Aroma & Flavor: Malt aroma is Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
medium-low to medium. Malt flavor is medium to • Apparent Extract/Final Gravity (°Plato) 1.010-
high with malt sweetness evident. 1.014 (2.5-3.5 °Plato) • Alcohol by Weight (Volume)
Perceived Hop Aroma & Flavor: Not present to very 4.4%-5.2% (5.5%-6.5%) • Hop Bitterness (IBU) 15-25
low • Color SRM (EBC) 4-12 (8-24 EBC)
Perceived Bitterness: Very low
Fermentation Characteristics: These beers can vary
significantly in character. Fruity-estery and yeasty
Breslau-Style Pale Schoeps
Color: Straw to light amber
aromas are medium to high. Diacetyl should not be
Clarity: Chill haze is acceptable at low temperatures
perceived. Bread/bakers’ yeast is traditionally used
Perceived Malt Aroma & Flavor: Malt sweetness is
for fermentation and may produce flavors and
medium to medium-high. A high proportion of pale
aromas of complex alcohols, clove-like phenols and
wheat malt (as much as 80 percent) is used to brew
banana fruitiness.
these beers as well as Pilsener and other pale
Body: Medium to full
specialty malts. They may have a bready, aromatic
Additional Notes: Juniper aroma and flavor should
biscuit malt aroma, but should not display caramel
be evident due to the use of juniper
character.
boughs/branches and berries in the brewing process
Perceived Hop Aroma & Flavor: Very low
Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 Perceived Bitterness: Medium-low to medium
°Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Fruity-estery aromas
1.016-1.040 (4-10 °Plato) • Alcohol by Weight may be evident as these beers are fermented with
ale yeast as opposed to wheat beer yeast. Fruity-
29
estery flavors may be present. Diacetyl and phenolic
aromas and flavors should not be perceived. LAGER STYLES
Body: Full
Additional Notes: Traditional German wheat beer EUROPEAN-GERMANIC ORIGIN LAGER
yeast is not used in this style of beer STYLES

Original Gravity (°Plato) 1.067-1.072 (16.5-17.5


°Plato) • Apparent Extract/Final Gravity (°Plato)
German-Style Pilsener
1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight Color: Straw to pale
(Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness Clarity: Appearance should be bright; chill haze
(IBU) 20-30 • Color SRM (EBC) 2-8+ (4-16+ EBC) should not be present
Perceived Malt Aroma & Flavor: A malty sweet
aroma and flavor should be present.
Breslau-Style Dark Schoeps Perceived Hop Aroma & Flavor: Hop aroma and
Color: Dark brown to black flavor is moderate and pronounced, derived from
Clarity: Beer color may be too dark to perceive. late hopping (not dry hopping) with noble-type hops.
When clarity is perceivable, chill haze is acceptable at Perceived Bitterness: Medium to high
low temperatures. Fermentation Characteristics: Very low levels of
Perceived Malt Aroma & Flavor: Malt sweetness is DMS aroma and flavor, usually below most people’s
medium to medium-high. Roast malt bitterness may thresholds, may be detectable by trained or sensitive
be evident at low levels. A high proportion of dark palates. Other fermentation or hop-derived sulfur
wheat malt (as much as 80%) is used to brew these aromas and flavors may be perceived at low levels.
beers as along with other specialty toasted and dark Fruity-estery aromas and flavors should not be
specialty malts. They have a pronounced malt perceived. These are well attenuated beers.
character with aromas of toasted or nutty malt, but Body: Medium-light
lack caramel character. Additional Notes: The head should be dense, pure
Perceived Hop Aroma & Flavor: Very low white and persistent.
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery aromas Original Gravity (°Plato) 1.044-1.055 (11-13.6 °Plato)
and flavors may be evident as these beers are • Apparent Extract/Final Gravity (°Plato) 1.006-
fermented with ale yeast, but not with traditional 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume)
wheat beer yeast. Diacetyl and phenolic aromas and 3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 25-40
flavors should not be perceived. • Color SRM (EBC) 3-4 (6-8 EBC)
Body: Full

Original Gravity (°Plato) 1.067-1.072 (16.5-17.5


Bohemian-Style Pilsener
°Plato) • Apparent Extract/Final Gravity (°Plato) Color: Straw to gold
1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight Clarity: Appearance should be bright; chill haze
(Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness should not be present
(IBU) 20-30 • Color SRM (EBC) 25-40+ (50-80+ EBC) Perceived Malt Aroma & Flavor: A slightly sweet and
toasted, biscuity, bready malt aroma and flavor is
evident.
Perceived Hop Aroma & Flavor: Low to medium-low,
derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Very low levels of
diacetyl and DMS character, if perceived, are
characteristic of this style and may accent malt
30
character. Low levels of fermented malt-derived Perceived Malt Aroma & Flavor: Sweet malt
sulfur compounds may be evident. character should be low and should not be caramelly
Body: Medium Perceived Hop Aroma & Flavor: Very low to low,
Additional Notes: The head should be dense. derived from noble-type hops.
Perceived Bitterness: Medium
Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) Fermentation Characteristics: Fruity-estery flavors
• Apparent Extract/Final Gravity (°Plato) 1.014- and aromas should not be perceived. Diacetyl should
1.018 (3.6-4.5 °Plato) • Alcohol by Weight (Volume) not be perceived.
3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 30-45 Body: Medium
• Color SRM (EBC) 3-6 (6-12 EBC)
Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
°Plato) • Apparent Extract/Final Gravity (°Plato)
Munich-Style Helles 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight
Color: Pale to golden (Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness
Clarity: Appearance should be bright; chill haze (IBU) 23-29 • Color SRM (EBC) 3-6 (6-12 EBC)
should not be present
Perceived Malt Aroma & Flavor: Malt aroma and
flavor are pronounced. Low levels of yeast-produced Vienna-Style Lager
sulfur aromas and flavors may be present. Malt Color: Copper to reddish-brown
character is sometimes bready and suggestive of Clarity: Appearance should be bright; chill haze
lightly toasted malted barley. There should be no should not be present
caramel character. Perceived Malt Aroma & Flavor: Characterized by
Perceived Hop Aroma & Flavor: Hop aroma is not malty aroma and light malt sweetness, which should
perceived to low. Hop flavor is very low to low, have a lightly toasted malt character.
derived from noble-type hops. Perceived Hop Aroma & Flavor: Very low to low,
Perceived Bitterness: Low, derived from European derived from noble-type hops.
noble-type hops. Perceived Bitterness: Low to medium-low, clean and
Fermentation Characteristics: Fruity-estery aromas crisp.
and flavors should not be perceived. Diacetyl should Fermentation Characteristics: DMS, diacetyl, and
not be perceived. DMS should not be perceived. A fruity esters should not be perceived.
very low level of fermentation-derived sulfur Body: Medium
attributes may be evident in balance with other
characters. Original Gravity (°Plato) 1.046-1.056 (11.4-13.8
Body: Medium °Plato) • Apparent Extract/Final Gravity (°Plato)
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
• Apparent Extract/Final Gravity (°Plato) 1.008- (IBU) 22-28 • Color SRM (EBC) 10-18 (20-36 EBC)
1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25
• Color SRM (EBC) 4-5.5 (8-11 EBC)
German-Style Maerzen
Color: Pale to reddish-brown
Clarity: Appearance should be bright; chill haze
Dortmunder/European-Style should not be present
Export Perceived Malt Aroma & Flavor: Bready or biscuity
malt aroma and flavor should be present. Sweet
Color: Straw to deep golden
maltiness is medium-low to medium and leads to a
Clarity: Appearance should be bright; chill haze
muted clean hop bitterness. Malt flavors should be
should not be present

31
of light toast rather than strong caramel. Low level Perceived Bitterness: Medium-low to medium
caramel character is acceptable. Fermentation Characteristics: Fruity-estery and
Perceived Hop Aroma & Flavor: Hop aroma and diacetyl aromas and flavors should not be perceived
flavor is low and of noble character Body: Low to medium-low
Perceived Bitterness: Medium-low to medium Additional Notes: Dunkels do not offer an overly
Fermentation Characteristics: Fruity-estery and sweet impression, but rather a balance between malt
diacetyl aromas and flavors should not be perceived and dark malt sweetness and hop character.
Body: Medium
Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato)
°Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness
(Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness (IBU) 16-25 • Color SRM (EBC) 15-17 (30-34 EBC)
(IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC)
European-Style Dark Lager
German-Style Oktoberfest/Wiesn Color: Light brown to dark brown
Color: Straw to golden Clarity: Appearance should be bright; chill haze
Clarity: Appearance should be bright; chill haze should not be present
should not be present Perceived Malt Aroma & Flavor: Malt character is
Perceived Malt Aroma & Flavor: Sweet maltiness is low to medium, with chocolate, roast, and malt
low to medium-low aromas and flavors evident.
Perceived Hop Aroma & Flavor: Very low to low Perceived Hop Aroma & Flavor: Very low to low,
Perceived Bitterness: Very low to low and in balance derived from noble-type hops.
with the low sweet maltiness Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Fruity-estery and Fermentation Characteristics: Fruity-estery and
diacetyl aromas and flavors should not be perceived diacetyl aromas and flavors should not be perceived.
Body: Medium Body: Low to medium-low
Additional Notes: Today's Oktoberfest beers are Additional Notes: These beers offer a fine balance of
similar to Dortmunder/European-Style Export beers sweet maltiness and hop bitterness.

Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
°Plato) • Apparent Extract/Final Gravity (°Plato) °Plato) • Apparent Extract/Final Gravity (°Plato)
1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight
(Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness
(IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC) (IBU) 20-35 • Color SRM (EBC) 15-24 (30-48 EBC)

Munich-Style Dunkel German-Style Schwarzbier


Color: Light brown to brown Color: Very dark brown to black, with a pale-colored
Clarity: Appearance should be bright; chill haze head.
should not be present Clarity: Beer color may be too dark to perceive.
Perceived Malt Aroma & Flavor: Malt character is When clarity is perceivable, chill haze should not be
low to medium, with chocolate, roast, bread or present.
biscuit aromas and flavors contributed by the use of Perceived Malt Aroma & Flavor: Medium malt
dark Munich malt. aroma displays a mild roasted malt character. Malt
Perceived Hop Aroma & Flavor: Very low to low, sweetness is low to medium, and displays a mild
derived from noble-type hops. roasted malt character without bitterness.
32
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Hop Aroma & Flavor: Hop aroma and
flavor is very low to low, derived from noble-type flavor is very low to low, derived from noble-type
hops. hops.
Perceived Bitterness: Low to medium Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery and Fermentation Characteristics: Fruity-estery and
diacetyl aromas and flavors should not be perceived diacetyl aromas and flavors should not be perceived
Body: Low to medium-low Body: Medium

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.010- • Apparent Extract/Final Gravity (°Plato) 1.008-
1.016 (2.6-4.1 °Plato) • Alcohol by Weight (Volume) 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
3.0%-3.9% (3.8%-4.9%) • Hop Bitterness (IBU) 22-30 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25
• Color SRM (EBC) 25-40 (50-80 EBC) • Color SRM (EBC) 4-5.5 (8-11 EBC)

German-Style Leichtbier Bamberg-Style Maerzen Rauchbier


Color: Straw to pale Color: Pale to light brown
Clarity: Appearance should be bright; chill haze Clarity: Appearance should be bright; chill haze
should not be present should not be present
Perceived Malt Aroma & Flavor: Low to medium Perceived Malt Aroma & Flavor: Sweet toasted malt
Perceived Hop Aroma & Flavor: Low to medium aroma should be present. Medium-low to medium
Perceived Bitterness: Medium toasted malt sweetness should be present. Aroma
Fermentation Characteristics: Fruity-estery and and flavor of smoked beechwood ranges from very
diacetyl aromas and flavors should not be perceived. low to medium. Smoke flavors should be smooth,
Very low levels of sulfur-related compounds are without harshness. Aroma should strike a balance
acceptable. between malt, hop and smoke.
Body: Very low Perceived Hop Aroma & Flavor: Hop aroma and
flavor is very low to low, derived from noble-type
Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 °Plato) hops.
• Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Bitterness: Low to medium
1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: Fruity-estery and
2.0%-2.9% (2.5%-3.7%) • Hop Bitterness (IBU) 16-24 diacetyl aroma and flavor should not be perceived
• Color SRM (EBC) 2-4 (4-8 EBC) Body: Full

Original Gravity (°Plato) 1.050-1.060 (12.4-14.7


Bamberg-Style Helles Rauchbier °Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Light pale to golden 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight
Clarity: Appearance should be bright; chill haze (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness
should not be present (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC)
Perceived Malt Aroma & Flavor: Malt character is
prominent with malt aromas suggesting lightly
toasted sweet malted barley. Smoke beechwood Bamberg-Style Bock Rauchbier
character ranges from very low to medium. Smoky Color: Dark brown to very dark
aroma should be not harshly phenolic. Sulfur may be Clarity: Appearance should be bright; chill haze
present at low levels. There should be no caramel should not be present
character. Smoke flavor may create a perception of Perceived Malt Aroma & Flavor: Medium to
mild sweetness. medium-high malt aroma and flavor should be
present with very low to medium-high beechwood
33
smoke aromas and flavors. Smoke flavors should be with aromas of toasted or nutty malt, but not
smooth, without harshness. Smoke flavor may create caramel. Traditional bocks display high malt
a perception of mild sweetness. sweetness. The malt flavor profile should display a
Perceived Hop Aroma & Flavor: Very low balance of sweetness and toasted or nutty malt, but
Perceived Bitterness: Medium, increasing not caramel.
proportionately with starting gravity. Perceived Hop Aroma & Flavor: Very low
Fermentation Characteristics: Fruity-estery aromas Perceived Bitterness: Medium, increasing
and flavors, if present, should be minimal. Diacetyl proportionately with starting gravity.
should not be perceived. Fermentation Characteristics: Fruity-estery aromas
Body: Medium to full and flavors if present, should be minimal. Diacetyl
should not be perceived.
Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) Body: Medium to full
• Apparent Extract/Final Gravity (°Plato) 1.018-
1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume) Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 • Apparent Extract/Final Gravity (°Plato) 1.018-
• Color SRM (EBC) 20-30 (40-60 EBC) 1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume)
5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30
• Color SRM (EBC) 20-30 (40-60 EBC)
German-Style Heller Bock/Maibock
Color: Pale to light amber. The German word “helle”
means light-colored, thus Heller Bock is a pale beer. German-Style Doppelbock
Clarity: Appearance should be bright; chill haze Color: Copper to dark brown
should not be present Clarity: Appearance should be bright; chill haze
Perceived Malt Aroma & Flavor: Light toasty and/or should not be present
bready aroma and flavor is often evident. Roast or Perceived Malt Aroma & Flavor: Pronounced aromas
heavy toast/caramel malt aromas and flavors should and flavors of toasted malted barley. Some caramel
not be present. and toffee character can contribute to complexity in
Perceived Hop Aroma & Flavor: Low to medium-low, a secondary role. Malty sweetness is pronounced but
derived from noble-type hops. should not be cloying. There should be no
Perceived Bitterness: Low to medium-low astringency from roasted malts.
Fermentation Characteristics: Fruity-estery aromas Perceived Hop Aroma & Flavor: Hop aroma is
and flavors, if present, should be low. Diacetyl should absent. Hop flavor is low.
not be perceived. Perceived Bitterness: Low
Body: Medium to full Fermentation Characteristics: Alcoholic strength is
high. Fruity-estery flavors and aromas are commonly
Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) perceived at low to moderate levels. Diacetyl should
• Apparent Extract/Final Gravity (°Plato) 1.012- be absent.
1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) Body: Full
5.0%-6.4% (6.3%-8.1%) • Hop Bitterness (IBU) 20-38
• Color SRM (EBC) 4-9 (8-18 EBC) Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.014-
1.020 (3.6-5.1 °Plato) • Alcohol by Weight (Volume)
Traditional German-Style Bock 5.2%-6.2% (6.6%-7.9%) • Hop Bitterness (IBU) 17-27
Color: Dark brown to very dark • Color SRM (EBC) 12-30 (24-60 EBC)
Clarity: Appearance should be bright; chill haze
should not be present
Perceived Malt Aroma & Flavor: Traditional Bocks German-Style Eisbock
are made with all malt, and have high malt character Color: Light brown to black
34
Clarity: Appearance should be bright; chill haze Additional Notes: Kellerbier Lagers are unfiltered
should not be present lagered versions of German lager beer styles such as
Perceived Malt Aroma & Flavor: Sweet malt Munich-Style Helles, Dunkel, Dortmunder/Export,
character is very high Bohemian Pilsener and German Pilsener. Sulfur and
Perceived Hop Aroma & Flavor: Hop aroma and acetaldehyde should enhance the flavor of these
flavor is absent beers. These unfiltered beers are packaged and
Perceived Bitterness: Very low to low served with low to moderate amounts of yeast.
Fermentation Characteristics: Alcohol may be Contemporary versions may be filtered and dosed
perceived in aroma. Fruity-estery aromas and flavors with yeast during packaging.
may be evident, but not overpowering. Diacetyl When using these guidelines as the basis for
should be absent. Alcoholic strength is very high. evaluating entries at competitions, brewers may be
Body: Very full asked to provide supplemental information about
Additional Notes: This is a stronger version of entries in this category to allow for accurate
Doppelbock. Traditionally, these beers were created evaluation of diverse entries. Such information should
by freezing a Doppelbock and removing the ice, thus include the underlying Germanic lager beer style
concentrating the alcohol. upon which the entry is based.

Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato) Original Gravity (°Plato) Varies with style • Apparent
• Apparent Extract/Final Gravity (°Plato) N/A • Extract/Final Gravity (°Plato) Varies with style •
Alcohol by Weight (Volume) 6.8%-11.3% (8.6%- Alcohol by Weight (Volume) Varies with style • Hop
14.3%) • Hop Bitterness (IBU) 26-33 • Color SRM Bitterness (IBU) Varies with style • Color SRM (EBC)
(EBC) 15-50 (30-100 EBC) Varies with style

NORTH AMERICAN ORIGIN LAGER STYLES


Kellerbier or Zwickelbier Lager
Color: Varies depending on the underlying German
lager style American-Style Lager
Clarity: Can be slightly hazy to moderately cloudy. A Color: Straw to gold
small amount of yeast haze is acceptable and Clarity: Chill haze should not be present
traditional. These beers must be unfiltered, but may Perceived Malt Aroma & Flavor: Malt sweetness is
become clear with age. May exhibit poor head very low to low
retention. Perceived Hop Aroma & Flavor: Not perceived to
Perceived Malt Aroma & Flavor: Varies depending very low
on the underlying German lager style Perceived Bitterness: Not perceived to very low
Perceived Hop Aroma & Flavor: Varies depending on Fermentation Characteristics: Light fruity-estery
underlying style. Dry hopped beers are acceptable. aroma and flavor is acceptable. Diacetyl should be
Perceived Bitterness: Varies depending on absent.
underlying style Body: Low
Fermentation Characteristics: Low to medium levels Additional Notes: Corn, rice, or other grain or sugar
of sulfur should be apparent. Low levels of adjuncts are often used. American Lagers are very
acetaldehyde or other volatiles normally scrubbed clean and crisp, and aggressively carbonated.
during fermentation may or may not be apparent in
flavor and aroma. Subtle or low fruity-estery aromas Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
and flavors may be apparent. Diacetyl should be • Apparent Extract/Final Gravity (°Plato) 1.006-
absent. Kellerbier Lagers have low to medium 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)
carbonation. 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-15 •
Body: Varies depending on underlying style Color SRM (EBC) 2-4 (4-8 EBC)

35
American-Style Light Lager 1.008 (0.5-2.1 °Plato) • Alcohol by Weight (Volume)
2.8%-3.5% (3.5%-4.4%) • Hop Bitterness (IBU) 8-15 •
Color: Very light to pale
Color SRM (EBC) 4-12 (8-24 EBC)
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low
Perceived Hop Aroma & Flavor: Absent to very low American-Style Pilsener
Perceived Bitterness: Absent to very low Color: Straw to gold
Fermentation Characteristics: Low fruity-estery Clarity: Appearance should be bright; chill haze
aromas and flavors are acceptable. Diacetyl should should not be present
be absent. Corn, rice, or other grain or sugar adjuncts Perceived Malt Aroma & Flavor: Medium-low to
are often used. These beers are characterized by an medium
extremely high degree of attenuation. Final gravity is Perceived Hop Aroma & Flavor: Hop aroma and
often less than 1.000 (0 ºPlato). flavor is medium to high, exhibiting attributes typical
Body: Low with dry mouthfeel of noble-type hops
Additional Notes: These beers are high in Perceived Bitterness: Medium to high
carbonation. Flavor attributes typical of beer are Fermentation Characteristics: DMS, fruity-estery and
usually very low when present. Calories should not diacetyl aromas and flavors should be absent.
exceed 125 per 12-ounce serving. Low carb beers Body: Medium-low to medium
should have a maximum carbohydrate level of 3.0 Additional Notes: Up to 25% corn and/or rice in the
gm per 12 oz. (356 ml). grist should be used. Beers in this category hew to
American-style lagers typical of the pre-Prohibition
Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) era.
• Apparent Extract/Final Gravity (°Plato) 0.992- When using these guidelines as the basis for
1.008 (minus 2.1-2.1 °Plato) • Alcohol by Weight evaluating entries at competitions, organizers may
(Volume) 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness wish to subcategorize this category into rice and corn
(IBU) 4-10 • Color SRM (EBC) 1.5-4 (3-8 EBC) subcategories, or may wish to group Pre-Prohibition
and Contemporary American-Style Pilseners as
American-Style Amber Light Lager subcategories.
Color: Pale to medium amber. The word “Light”
Original Gravity (°Plato) 1.045-1.060 (11.2-14.7
refers to light body and reduced calories rather than
°Plato) • Apparent Extract/Final Gravity (°Plato)
color.
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight
Clarity: Chill haze should not be present
(Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness
Perceived Malt Aroma & Flavor: Malt sweetness is
(IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC)
very low but evident
Perceived Hop Aroma & Flavor: Absent to low
Perceived Bitterness: Very low to low Contemporary American-Style
Fermentation Characteristics: Low fruity-estery
aromas and flavors are acceptable. Diacetyl should
Pilsener
Color: Straw to gold
be absent. Corn, rice, or other grain or sugar adjuncts
Clarity: Appearance should be bright; chill haze
may be used but all-malt formulations are also made.
should not be present
Body: Low to medium-low
Perceived Malt Aroma & Flavor: Medium-low to
Additional Notes: Calories should not exceed 125 per
medium
12-ounce serving. These beers are high in
carbonation. Perceived Hop Aroma & Flavor: Hop aroma and
flavor is medium to high. While traditional versions
Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) exhibit hop-derived attribute typical of noble-type
• Apparent Extract/Final Gravity (°Plato) 1.002- hops, contemporary versions will exhibit hop and

36
aroma attributes typical of a wide range of American
hop varieties, including citrus, fruit-like or others. Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Perceived Bitterness: Medium to high • Apparent Extract/Final Gravity (°Plato) 1.006-
Fermentation Characteristics: DMS, fruity-estery and 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)
diacetyl aromas and flavors should be absent. 3.8%-5.0% (4.8%-6.3%) • Hop Bitterness (IBU) 7-20 •
Body: Medium-low to medium Color SRM (EBC) 2-8 (4-16 EBC)
Additional Notes: Up to 25% corn and/or rice in the
grist should be used. Beers in this category diverge
from American-style lagers typical of the pre-
American-Style Malt Liquor
Color: Straw to gold
Prohibition era by virtue of a wide range of hop
Clarity: Appearance should be bright; chill haze
aroma and flavor attributes.
should not be present
When using these guidelines as the basis for
Perceived Malt Aroma & Flavor: Some malt
evaluating entries at competitions, organizers may
sweetness is perceived
wish to subcategorize this category into rice and corn
Perceived Hop Aroma & Flavor: Not perceived
subcategories, or may wish to group Pre-Prohibition
Perceived Bitterness: Very low
and Contemporary American-Style Pilseners as
Fermentation Characteristics: Fruity-estery and
subcategories.
complex alcohol aromas and flavors are acceptable
at low levels. Alcohol should not be solvent-like.
Original Gravity (°Plato) 1.045-1.060 (11.2-14.7
°Plato) • Apparent Extract/Final Gravity (°Plato) Diacetyl should not be perceived.
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Body: Low to medium-low
(Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness Additional Notes: Beers of this style are varied in
character. Some malt liquors are only slightly
(IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC)
stronger than American lagers, while others
approach bock strength.
American-Style Ice Lager
Color: Very pale to golden Original Gravity (°Plato) 1.050-1.060 (12.4-14.7
Clarity: Appearance should be bright; chill haze °Plato) • Apparent Extract/Final Gravity (°Plato)
should not be present 1.004-1.010 (1-2.6 °Plato) • Alcohol by Weight
Perceived Malt Aroma & Flavor: Low malt sweetness (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness
is present (IBU) 12-23 • Color SRM (EBC) 2-6 (4-12 EBC)
Perceived Hop Aroma & Flavor: Low
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery and
American-Style Amber Lager
Color: Gold to copper
diacetyl aromas and flavors should not be perceived
Clarity: Appearance should be bright; chill haze
Body: Low to medium
should not be present
Additional Notes: This style is slightly higher in
Perceived Malt Aroma & Flavor: Low to medium-low
alcohol than most other light-colored American-Style
caramel or toasted malt aromas and flavors should
lagers. It has few or no adjuncts. Typically, these
be present
beers are chilled before filtration so that ice crystals
Perceived Hop Aroma & Flavor: Very low to
(which may or may not be removed) are formed. This
medium-high
process can contribute to a higher alcohol content
Perceived Bitterness: Very low to medium-high
(up to 0.5% more).
Fermentation Characteristics: Fruity-estery and
When using these guidelines as the basis for
evaluating entries at competitions, organizers may diacetyl aromas and flavors should be absent
wish to subcategorize this category into rice and corn Body: Medium
subcategories.

37
Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
°Plato) • Apparent Extract/Final Gravity (°Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-
1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
(Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness 3.2%-4.4% (4.1%-5.6%) • Hop Bitterness (IBU) 14-24
(IBU) 18-30 • Color SRM (EBC) 6-14 (12-28 EBC) • Color SRM (EBC) 14-25 (28-50 EBC)

OTHER ORIGIN LAGER STYLES


American-Style
Maerzen/Oktoberfest Baltic-Style Porter
Color: Pale to reddish brown Color: Very deep ruby/garnet to black
Clarity: Chill haze should not be present Clarity: Often opaque. When clarity is perceivable,
Perceived Malt Aroma & Flavor: Malt aroma and chill haze should not be present.
flavor should express a light toasted character. Perceived Malt Aroma & Flavor: Malt sweetness is
Bready or biscuity malt aroma and flavor is medium-low to medium-high. Distinctive malt
acceptable. A low level of caramel character is aromas and flavors of caramelized sugars, dark
acceptable. Sweet maltiness should be present. sugars and licorice along with chocolate character of
Perceived Hop Aroma & Flavor: Low to medium-low roasted malts are present. Roasted dark malts may
Perceived Bitterness: Medium-low to medium contribute coffee character but there should be no
Fermentation Characteristics: Fruity-estery and bitter or astringent flavors. Debittered roast malts
diacetyl aromas and flavors should not be perceived are best used for this style.
Body: Medium Perceived Hop Aroma & Flavor: Very low. Floral hop
Additional Notes: The American version of this aroma can complement aromatics.
classic German beer is distinguished by a more Perceived Bitterness: Low to medium-low
pronounced hop character Fermentation Characteristics: Due to its alcoholic
strength, there may be very low to low levels of
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 complex alcohol aromas and flavors and/or higher
°Plato) • Apparent Extract/Final Gravity (°Plato) levels of fruitiness suggestive of berries, grapes and
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight plums, but not banana. Fruity-estery aromas and
(Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness flavors from warm fermentation is not appropriate.
(IBU) 20-30 • Color SRM (EBC) 4-15 (8-30 EBC) Diacetyl and DMS should not be apparent.
Body: Medium to full
American-Style Dark Lager Additional Notes: Baltic Porter is brewed with lager
Color: Light brown to very dark yeast and fermented and lagered cold producing a
Clarity: Appearance should be bright; chill haze smooth beer
should not be present
Perceived Malt Aroma & Flavor: Low malt aroma Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato)
and flavor may include low levels of caramel • Apparent Extract/Final Gravity (°Plato) 1.016-
Perceived Hop Aroma & Flavor: Very low to low 1.022 (4.1-5.6 °Plato) • Alcohol by Weight (Volume)
Perceived Bitterness: Very low to low, and dissipates 6.0%-7.4% (7.6%-9.3%) • Hop Bitterness (IBU) 35-40
quickly. • Color SRM (EBC) 20+ (40+ EBC)
Fermentation Characteristics: Carbonation is high.
Fruity-estery, DMS and diacetyl aromas and flavors Australasian, Latin American or
should not be perceived.
Body: low Tropical-Style Light Lager
Color: Straw to gold
Clarity: Chill haze should not be present

38
Perceived Malt Aroma & Flavor: Malt sweetness is
absent HYBRID/MIXED LAGERS
Perceived Hop Aroma & Flavor: Not perceived to
very low OR ALES
Perceived Bitterness: Very low
Fermentation Characteristics: Sugar adjuncts are ALL ORIGIN HYBRID/MIXED LAGERS OR ALES
often used to lighten the body and flavor, sometimes
contributing to very low to low fruity-estery aromas Session Beer
and flavors of apple/pear. Diacetyl should be absent.
Color: The color should mimic the classic style upon
Body: Low
which the beer is based
Additional Notes: Sugar, corn, rice, and other cereal
Clarity: Appearance may vary from brilliant to hazy
grains are used as adjuncts.
to cloudy and should mimic the classic style upon
Original Gravity (°Plato) 1.038-1.046 (9.5-11.4
which the beer is based
°Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Malt Aroma & Flavor: Should mimic the
1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight
classic style upon which the beer is based
(Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness
Perceived Hop Aroma & Flavor: Should mimic the
(IBU) 9-18 • Color SRM (EBC) 2-5 (4-10 EBC)
classic style upon which the beer is based
Perceived Bitterness: Should mimic the classic style
International-Style Pilsener upon which the beer is based
Color: Straw to pale Fermentation Characteristics: Varies with underlying
Clarity: Appearance should be bright; chill haze style
should not be present Body: Varies with underlying style
Perceived Malt Aroma & Flavor: Residual malt Additional Notes: This category includes any style of
aroma and flavor may be perceived at low levels beer made lower in strength than described in the
Perceived Hop Aroma & Flavor: Low classic style guidelines. These beers should exhibit
Perceived Bitterness: Low to medium lower alcohol content than the classic style.
Fermentation Characteristics: Very low levels of Drinkability is key to a successful session beer. Beers
DMS aroma and flavor are acceptable. Fruity-estery exceeding 5.0% abv (4% abw) are not categorized as
and diacetyl aromas and flavors should not be Session Beers. Beers which fit in another classic or
perceived. traditional category should not be categorized as
Body: Low to medium Session Beers.
Additional Notes: These beers are often brewed with When using these guidelines as the basis for
rice, corn, wheat, or other grains making up part of evaluating entries at competitions, organizers may
the mash. Sugar adjuncts may be added during the wish to further subcategorize this category, for
wort production process. example, creating a Session India Pale Ale or other
large subcategory(ies) as needed. Competition
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) organizers may request that brewers provide actual
• Apparent Extract/Final Gravity (°Plato) 1.008- percent alcohol by volume (abv) for their entries in
1.010 (2.1-2.6 °Plato) • Alcohol by Weight (Volume) this category.
3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 17-30
• Color SRM (EBC) 3-4 (6-8 EBC) Original Gravity (°Plato) 1.034-1.040 (8.5-10 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.004-
1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume)
2.8%-4.0% (3.5%-5.0%) • Hop Bitterness (IBU) 10-35
• Color SRM (EBC) 2+ (4+ EBC)

39
American-Style Cream Ale Original Gravity (°Plato) 1.045-1.056 (11.2-13.8
°Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Straw to gold
1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight
Clarity: Chill haze should be very low or not be
(Volume) 3.6%-4.5% (4.6%-5.7%) • Hop Bitterness
present
(IBU) 35-45 • Color SRM (EBC) 8-15 (16-30 EBC)
Perceived Malt Aroma & Flavor: Medium-low to
medium pale malt aroma may be present. Caramel
malt aroma and flavor should be absent. The Light American Wheat Beer with
dominant flavor is of pale malt sweetness at
medium-low to medium levels. Corn or other
Yeast
Color: Pale to light amber
adjuncts may be perceived at low levels.
Clarity: These beers are packaged with yeast in the
Perceived Hop Aroma & Flavor: Hop aroma and
bottle, so appearance may range from hazy to very
flavor is very low to low or may be absent
cloudy. Chill haze is acceptable.
Perceived Bitterness: Very low to low
Perceived Malt Aroma & Flavor: Low to medium-low
Fermentation Characteristics: Fruity-estery aroma
malt aroma and sweet malt flavor is present
and flavor may be perceived. Sulfur and/or DMS
Perceived Hop Aroma & Flavor: Low to medium
should be absent or extremely low. Diacetyl should
Perceived Bitterness: Low to medium
not be perceived.
Fermentation Characteristics: Yeast character should
Body: Low
Additional Notes: These crisp and refreshing beers be low to medium and should not dominate the
are fermented warm with ale or lager yeast and character of malt and hops. Phenolic, clove-like
lagered cold aromas should not be perceived. Low fruity-estery
aroma and flavor is typical. Diacetyl and phenolic,
clove-like character should not be perceived.
Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Body: Low to medium
• Apparent Extract/Final Gravity (°Plato) 1.004-
Additional Notes: These beers can be fermented
1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume)
with either ale or lager yeast. The grist should
3.4%-4.5% (4.3%-5.7%) • Hop Bitterness (IBU) 10-22
include at least 30 percent malted wheat. Because
• Color SRM (EBC) 2-5 (4-10 EBC)
this style is served with yeast, there should be a full
yeasty mouthfeel.
California Common Beer
Color: Light amber to medium amber Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Clarity: Appearance should be bright; chill haze • Apparent Extract/Final Gravity (°Plato) 1.006-
should not be present 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Perceived Malt Aroma & Flavor: Toasted malt 2.8%-4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35
and/or caramel malt aroma and flavor may be • Color SRM (EBC) 4-10 (8-20 EBC)
perceived
Perceived Hop Aroma & Flavor: Low to medium-low
Perceived Bitterness: Medium to medium-high
Light American Wheat Beer
Fermentation Characteristics: Fruity-estery aromas without Yeast
and flavors are low to medium-low. Diacetyl should Color: Straw to light amber
be absent. Clarity: Chill haze is acceptable
Body: Medium Perceived Malt Aroma & Flavor: Low to medium-low
Additional Notes: California Common beers are Perceived Hop Aroma & Flavor: Low to medium
brewed with lager yeasts but fermented at warm Perceived Bitterness: Low to medium
temperatures like ales Fermentation Characteristics: Low fruity-estery
aroma and flavor is typical. Phenolic, clove-like
aromas and flavors should not be perceived. Diacetyl
40
should not be perceived. No yeast aroma and flavor Dark American Wheat Beer
should be evident.
Body: Very low to medium without Yeast
Additional Notes: These beers can be fermented Color: Medium amber to dark brown
with either ale or lager yeast. The grist should Clarity: Chill haze is acceptable
include at least 30 percent malted wheat. Perceived Malt Aroma & Flavor: Malt aromas and
flavors can include low roasted malt character
Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) expressed as cocoa, chocolate or caramel as well as
• Apparent Extract/Final Gravity (°Plato) 1.004- toffee or biscuit. Medium-low to medium-high malt
1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) sweetness is present. Roast malt astringency is
3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35 acceptable when balanced with malt sweetness.
• Color SRM (EBC) 2-10 (4-20 EBC) Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low fruity-estery
Dark American Wheat Beer with aroma and flavor is typical. No yeast aroma should
Yeast be evident. Diacetyl and clove-like phenolics should
Color: Medium amber to dark brown not be perceived.
Clarity: This style is packaged with yeast in the bottle Body: Low to medium
so appearance may range from hazy to very cloudy. Additional Notes: These beers can be fermented
Chill haze is acceptable. with either ale or lager yeast. The grist should
Perceived Malt Aroma & Flavor: Malt aromas and include at least 30 percent malted wheat. No yeast
flavors can include low roasted malt character flavor should be evident. Because this style is
expressed as cocoa, chocolate or caramel as well as packaged and served without yeast, no yeast should
toffee or biscuit. Medium-low to medium-high malt be evident in the mouthfeel.
sweetness is present. Roast malt astringency is
acceptable when balanced with malt sweetness. Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato)
Perceived Hop Aroma & Flavor: Low to medium • Apparent Extract/Final Gravity (°Plato) 1.004-
Perceived Bitterness: Low to medium 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Fermentation Characteristics: Low fruity-estery 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-25
aroma and flavor is typical. Yeast character should be • Color SRM (EBC) 9-22 (18-44 EBC)
low to medium and should not dominate malt and
hops. Diacetyl and clove-like phenolics should not be American-Style Fruit Beer
perceived.
Color: Can range from pale to very dark depending
Body: Low to medium
on the underlying style, and is often influenced by
Additional Notes: These beers can be fermented
the color of added fruit.
with either ale or lager yeast. The grist should
Clarity: Clear or hazy is acceptable
include at least 30 percent malted wheat. Because
Perceived Malt Aroma & Flavor: Not perceived to
this style is served with yeast, there should be a full
medium-low
yeasty mouthfeel.
Perceived Hop Aroma & Flavor: Not perceived to
medium-low
Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Perceived Bitterness: In balance with fruit character
• Apparent Extract/Final Gravity (°Plato) 1.006-
and usually at very low to medium levels
1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Fermentation Characteristics: American-Style Fruit
2.8%-4.4% (3.8%-5.6%) • Hop Bitterness (IBU) 10-25
Beers are fermented with traditional German, British
• Color SRM (EBC) 9-22 (18-44 EBC)
or American ale or lager yeast. Beers fermented with
Belgian-style, German-style Hefeweizen or other

41
South German wheat beer or Berliner-style Weisse Fruit Wheat Beer
yeasts should be categorized elsewhere. Fruit beers
Color: Generally straw to light amber, and often
exhibiting acidic sourness from cultured or wild
influenced by the color of added fruit.
bacterial fermentation should be categorized
Clarity: Chill haze is acceptable. These beers may be
elsewhere. Acidic bacterial fermentation, if present,
served with or without yeast. When served with
contributes to acidity and enhances fruity balance.
yeast, appearance is hazy to very cloudy.
No wild fermentation should be evident.
Perceived Malt Aroma & Flavor: Low to medium-low
Body: Varies with style
Perceived Hop Aroma & Flavor: Low to medium
Additional Notes: Fruit aromas, ranging from subtle
Perceived Bitterness: Low to medium
to intense, should be evident and should not be
Fermentation Characteristics: These beers can be
overpowered by hop aromas. Fruit or fruit extracts,
fermented with either ale or lager yeast depending
used as an adjunct in either the mash, kettle, primary
on the underlying wheat beer style. Low fruity-estery
or secondary fermentation, provide harmonious fruit
aroma and flavor is typical. Diacetyl should not be
character ranging from subtle to intense. Within the
perceived. In versions served with yeast, yeasty
framework of these guidelines, fruit beers fermented
aroma and flavor should be low to medium.
with Belgian yeast (Wit, Abbey, Farmhouse, Saison
Body: Low to medium
and/or Brettanomyces) should be categorized as
Additional Notes: The grist should include at least 30
Belgian-Style Fruit Beers, or possibly as fruited Brett
percent malted wheat. Fruit or fruit extracts
Beers. Some beers may fit into this category if they
contribute aroma and flavor expressing true fruit
contain fruity adjuncts but no actual fruit. As an
complexity. Versions served with yeast should
example, a juniper berry-flavored beer with notable
demonstrate a full yeasty mouthfeel. Fruited
juniper berry fruity flavor and/or aroma could be
versions of Berliner Weisse or Contemporary Gose
categorized as a Fruit Beer, whereas a beer in which
fall within those categories as they are commonly
the juniper berry character is more herbal or spicy
brewed with fruit. Fruited versions of Grodziskie, or
should be categorized as an Herb and Spice Beer.
Germanic-derived styles such as various Weizen or
Fruit Beers brewed with wheat should be categorized
other wheat beer styles, including fruited examples
as Fruit Wheat Beers. Fruit Beers brewed with
of Adambier which do not exhibit attributes of wood-
unusual fermentable(s), but no wheat, should be
ageing, should be categorized as Fruit Wheat Beers,
categorized as Fruit Beers. Within the framework of
as those styles are not commonly brewed with fruit.
these guidelines, coconut is defined as a vegetable,
Such beers could deviate from parameters shown for
and beers containing coconut should be categorized
those styles but should be suggestive of the
as Field Beers.
underlying classic beer style with fruit added. Within
When using these guidelines as the basis for
the framework of these guidelines, coconut is
evaluating entries at competitions, brewers may be
defined as a vegetable, and beers containing coconut
asked to provide supplemental information about
should be entered as Field Beers.
entries in this category to allow for accurate
When using these guidelines as the basis for
evaluation of diverse entries. Such information might
evaluating entries at competitions, brewers may be
include the underlying beer style upon which the
asked to provide supplemental information about
entry is based, or other information unique to the
entries in this category to allow for accurate
entry such as fruit(s) used or processing which
evaluation of diverse entries. Such information might
influence perceived sensory outcomes.
include the underlying beer style upon which the
entry is based, or other information unique to the
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
entry such as fruit(s) used or processing which
°Plato) • Apparent Extract/Final Gravity (°Plato)
influence perceived sensory outcomes.
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato)
(IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
• Apparent Extract/Final Gravity (°Plato) 1.004-
42
1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) beers brewed with additional adjuncts could fall in
3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35 this category or perhaps as Experimental Beers. Fruit
• Color SRM (EBC) 2-10, or color of fruit (4-20, or beers fermented with German, British or American
color of fruit EBC) ale or lager yeast should be categorized as American-
Style Fruit Beers or as Fruit Wheat Beers.
When using these guidelines as the basis for
Belgian-Style Fruit Beer evaluating entries at competitions, brewers may be
Color: Can range from pale to dark depending on asked to provide supplemental information about
underlying Belgian style, and is often influenced by entries in this category to allow for accurate
the color of added fruit evaluation of diverse entries. Such information might
Clarity: Clear to hazy beer is acceptable include the underlying beer style upon which the
Perceived Malt Aroma & Flavor: Can vary from not entry is based, or other information unique to the
perceived to medium-high
entry such as fruit(s) used or processing which
Perceived Hop Aroma & Flavor: Low to high influence perceived sensory outcomes.
Perceived Bitterness: Varies with underlying Belgian
style Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
Fermentation Characteristics: Acidic bacterial
°Plato) • Apparent Extract/Final Gravity (°Plato)
fermentation attributes may be evident. If present, it 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
contributes to acidity and enhances fruity balance. (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Body: Varies with style (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
Additional Notes: Fruit aromas, ranging from subtle
to intense, should be evident and should not be
overpowered by hop aromas. Belgian-Style Fruit Field Beer
Beers are fermented with traditional Belgian yeast, Color: Can range from pale to very dark depending
(Wit, Abbey, Farmhouse, etc.). Within the framework on the underlying style, and may be influenced by
of these guidelines, coconut is defined as a the color of added ingredients.
vegetable, and beers containing coconut should be Clarity: Clear to hazy is acceptable
categorized as Field Beers. Fruit or fruit extracts, Perceived Malt Aroma & Flavor: Very low to
used as adjuncts in either the mash, kettle, primary medium-high
or secondary fermentation, provide harmonious fruit Perceived Hop Aroma & Flavor: Very low to
character ranging from subtle to intense. Classifying medium-high
these beers can be complex. Wood vessels may be Perceived Bitterness: Very low to medium-high.
used for fermentation and aging, but wood-derived Vegetable character should not be muted by hop
aromas and flavors such as vanillin should not be character.
present. Versions exhibiting attributes derived from Fermentation Characteristics: Varies with underlying
wood or liquids previously aged in wood should be style
categorized in other Wood-Aged Beer categories. Body: Varies with underlying style
Fruited Belgian-style beers which exhibit Additional Notes: Vegetable aromas, ranging from
Brettanomyces may be categorized in this style, subtle to intense, should be evident, and should not
when no other category exists for such beers. be overpowered by hop aromas. Field Beers are any
However, a fruited Saison exhibiting Brett character beers incorporating vegetables as flavor or
should be categorized as a Specialty Saison. A fruited carbohydrate adjuncts in either the mash, kettle,
version of a Brett Beer is categorized as Fruited Brett primary or secondary fermentation. The vegetable
Beer when such a Brett-containing beer is not based character should be in harmony with other attributes
on an existing underlying Belgian beer style. A and can range from subtle to intense. Within the
Lambic-Style fruit beer should be categorized as a framework of these guidelines, coconut is defined as
Belgian-Style Fruit Lambic. Fruited Belgian-style a vegetable, and beers containing coconut should be

43
entered as Field Beers. All beers containing chili asked to provide supplemental information about
peppers should be categorized as Chili Beers. Beers entries in this category to allow for accurate
containing nuts should be categorized as Field Beers. evaluation of diverse entries. Such information might
When using these guidelines as the basis for include the underlying beer style upon which the
evaluating entries at competitions, brewers may be entry is based, or other information unique to the
asked to provide supplemental information about entry such as spice(s) used, pumpkin or squash used if
entries in this category to allow for accurate any and related processing, or other factors which
evaluation of diverse entries. Such information might influence perceived sensory outcomes.
include the underlying beer style upon which the
entry is based, or other information unique to the Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
entry such as vegetable(s) used or processing which °Plato) • Apparent Extract/Final Gravity (°Plato)
influence perceived sensory outcomes. 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 (IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC)
°Plato) • Apparent Extract/Final Gravity (°Plato)
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
(Volume) 2.0%-10.5% (2.5%-13.3%) • Hop Bitterness
Pumpkin/Squash Beer
Color: Can range from pale to very dark depending
(IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
on the underlying style
Clarity: Clear to hazy is acceptable
Pumpkin Spice Beer Perceived Malt Aroma & Flavor: Can vary from low
Color: Can vary from pale to very dark depending on to medium-high depending on the underlying style
the underlying style Perceived Hop Aroma & Flavor: None to medium
Clarity: Clear to hazy is acceptable Perceived Bitterness: Low to medium-low
Perceived Malt Aroma & Flavor: Can vary from low Fermentation Characteristics: Typical of underlying
to medium-high depending on the underlying style beer style
Perceived Hop Aroma & Flavor: None to medium Body: Varies with underlying style
and should not overpower spice, pumpkin or squash, Additional Notes: Pumpkin/Squash beers are any
if present, or overall balance of aromas and flavors. beers incorporating pumpkins (Cucurbita pepo) or
Perceived Bitterness: Low to medium-low winter squash as an adjunct in either the mash,
Fermentation Characteristics: Typical of underlying kettle, primary or secondary fermentation. Pumpkin
beer style or squash aromas and flavors, ranging from subtle to
Body: Varies with underlying style intense, should be present. These beers are not
Additional Notes: These are any beers using spiced, but may have flavors associated with other
pumpkins (Cucurbita pepo) or winter squash as an beer styles such as smoked beer, fruit beer, sour
adjunct in either the mash, kettle, primary or beer, etc. Spice aromas and flavors should be absent.
secondary fermentation. Pumpkin or squash may not Versions exhibiting spice aromas and/or flavors
be evident or may range from subtle to intense. They should be categorized as Pumpkin Spice Beers or as
are spiced with other ingredients whose character other spice beer or possibly as experimental beer
should be evident and in balance. While cinnamon, styles.
allspice, clove and nutmeg are common spices added When using these guidelines as the basis for
to American-type pumpkin beers, other spices may evaluating entries at competitions, brewers may be
be used. For example, a brewer could replicate a Wit- asked to provide supplemental information about
Pumpkin spiced beer by using orange peel and entries in this category to allow for accurate
coriander. evaluation of diverse entries. Such information might
When using these guidelines as the basis for include the underlying beer style upon which the
evaluating entries at competitions, brewers may be entry is based, or other information unique to the

44
entry such as pumpkin or squash used and related Bitterness (IBU) Varies with style • Color SRM (EBC)
processing, or other factors which influence perceived Varies with style
sensory outcomes.

Original Gravity (°Plato) 1.030-1.110 (7.6-25.9


Coffee Beer
°Plato) • Apparent Extract/Final Gravity (°Plato) Color: Pale to black depending on the underlying
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight style
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Medium-low to
(IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC)
medium malt sweetness provides balance with
coffee flavor and aroma
Chocolate or Cocoa Beer Perceived Hop Aroma & Flavor: Low to high
Color: Light amber to black depending on the depending on the underlying style
underlying style Perceived Bitterness: Varies with underlying style
Clarity: Clear to hazy beer is acceptable Fermentation Characteristics: Typical of underlying
Perceived Malt Aroma & Flavor: Medium-low to style
medium-high malt sweetness balanced with cocoa Body: Reflective of the underlying beer style
flavors and aromas Additional Notes: Coffee beers incorporate coffee in
Perceived Hop Aroma & Flavor: Hop aroma is not any form. Coffee character should be apparent as the
perceived to very low. Hop flavor may be lower than defining attribute of this category, ranging from
is designated for underlying style allowing chocolate subtle to intense, and should be in harmony with
to contribute to the flavor profile without becoming other attributes of the underlying beer. Other flavors
excessively bitter. may also be present.
Perceived Bitterness: Very low to medium-low When using these guidelines as the basis for
Fermentation Characteristics: Typical of underlying evaluating entries at competitions, brewers may be
beer style. Attributes derived from chocolate or asked to provide supplemental information about
cocoa should be apparent in all such beers, ranging entries in this category to allow for accurate
from subtle to intense, and in harmony with the evaluation of diverse entries. Such information might
overall flavor profile of the beer. include the underlying beer style upon which the
Body: Varies with underlying style entry is based, or other information unique to the
Additional Notes: Chocolate Beers are any beers entry such as type or form of coffee used or other
incorporating dark chocolate or cocoa in any form. factors which influence perceived sensory outcomes.
Beers made with white chocolate do not typify this
category. Original Gravity (°Plato) Varies with style • Apparent
When using these guidelines as the basis for Extract/Final Gravity (°Plato) Varies with style •
evaluating entries at competitions, brewers may be Alcohol by Weight (Volume) Varies with style • Hop
asked to provide supplemental information about Bitterness (IBU) Varies with style • Color SRM (EBC)
entries in this category to allow for accurate Varies with style
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
entry is based, or other information unique to the
Chili Pepper Beer
Color: Can range from pale to very dark depending
entry such as type or form of chocolate used or other
on the underlying style
factors which influence perceived sensory outcomes.
Clarity: Clear or hazy is acceptable
Original Gravity (°Plato) Varies with style • Apparent Perceived Malt Aroma & Flavor: Can vary from very
Extract/Final Gravity (°Plato) Varies with style • low to medium-high depending on the underlying
Alcohol by Weight (Volume) Varies with style • Hop style

45
Perceived Hop Aroma & Flavor: Very low to very Body: Varies with underlying style
high Additional Notes: Herb and Spice beers are any
Perceived Bitterness: Very low to medium-high beers using herbs or spices derived from roots,
Fermentation Characteristics: Chili pepper aroma seeds, fruits, vegetable, flowers, etc. Herb and/or
and flavor attributes should be harmonious with the spice character can range from subtle to intense.
underlying beer style. Chili pepper character may be Classifying these beers can be complex. Beers which
expressed as vegetal, spicy and/or hot on the palate. exhibit herbal and/or spicy character are considered
Body: Representative of underlying style Herb and Spice Beers. Beers brewed with chili
Additional Notes: Chili Beers are any beers using chili peppers are categorized as Chili Pepper Beers. Beers
peppers for flavor, aroma and/or heat. Chili brewed with pumpkin in which herb and spice
character can range from subtle to intense. Chili character dominates should be categorized as
pepper aroma may or may not be evident. Within the Pumpkin Spice Beers.
framework of these guidelines, all beers containing When using these guidelines as the basis for
chili peppers should be categorized as Chili Beers. evaluating entries at competitions, brewers may be
Beers which represent more than one style, such as asked to provide supplemental information about
chili beers with chocolate, should be categorized as entries in this category to allow for accurate
Chili Beers. evaluation of diverse entries. Such information might
When using these guidelines as the basis for include the underlying beer style upon which the
evaluating entries at competitions, brewers may be entry is based, or other information unique to the
asked to provide supplemental information about entry such as type or form of herb(s) or spice(s) used
entries in this category to allow for accurate or other factors which influence perceived sensory
evaluation of diverse entries. Such information might outcomes.
include the underlying beer style upon which the
entry is based, or other information unique to the Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
entry such as chili(s) used or processing which °Plato) • Apparent Extract/Final Gravity (°Plato)
influence perceived sensory outcomes. 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 (IBU) 5-40 • Color SRM (EBC) 5-50 (10-100 EBC)
°Plato) • Apparent Extract/Final Gravity (°Plato)
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
(Volume) 2.0%-10.5% (2.5%-13.3%) • Hop Bitterness
Specialty Beer
Color: Very light to black depending on the
(IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
underlying style
Clarity: Clear to hazy is acceptable
Herb and Spice Beer Perceived Malt Aroma & Flavor: Varies depending
Color: Varies depending on underlying style on intention of brewer
Clarity: Clear to hazy is acceptable Perceived Hop Aroma & Flavor: Very low to very
Perceived Malt Aroma & Flavor: Varies depending high
on intention of brewer Perceived Bitterness: Very low to very high
Perceived Hop Aroma & Flavor: Not essential, but Fermentation Characteristics: Specialty Beers are
may be evident and may be more aggressive than brewed with unusual fermentable sugars, grains
herb-spice character. and/or starches which contribute to alcohol content.
Perceived Bitterness: Very low to medium-low. The distinctive attributes of these special ingredients
Reduced hop bitterness tends to accentuate should be evident in the aroma, flavor and overall
herb/spice character. balance of the beer. Examples could include maple
Fermentation Characteristics: Aromas and flavors of syrup, agave, potatoes, wild rice or any other sources
individual spices may not always be identifiable of carbohydrate not commonly used in modern beer

46
styles. Beers containing wheat should be classified in Specialty Honey Beer
one of several wheat beer styles. The use of rice or
Color: Very light to black depending on underlying
corn would not normally be considered unusual since
style
these adjuncts are commonly used in beer
Clarity: Clear to hazy is acceptable
production; however beers made with rice or corn
Perceived Malt Aroma & Flavor: Varies depending
types which imbue highly distinctive flavor attributes
on intention of brewer
might be categorized as specialty beers.
Perceived Hop Aroma & Flavor: Very low to very
Body: Varies with underlying style
high
Additional Notes: Classifying these beers can be
Perceived Bitterness: Very low to very high
complex. Within the framework of these guidelines,
Fermentation Characteristics: Honey Beers may be
nuts generally impart much more flavor than
brewed to a traditional style or may be experimental.
fermentables, and beers containing nuts should be
Honey Beers incorporate honey as a fermentable
categorized as Field Beers. Likewise, within the
sugar in addition to malted barley. Honey character
framework of these guidelines, coconut is defined as
should be evident in aroma and flavor, but should
a vegetable and beers containing coconut should be
not be overpowering.
categorized as Field Beers. Beers brewed with honey
Body: Varies with underlying style
should be categorized as Specialty Honey Beers.
When using these guidelines as the basis for
Beers brewed with roots, seeds, flowers etc. which
evaluating entries at competitions, brewers may be
exhibit herbal and/or spicy characters should be
asked to provide supplemental information about
categorized as Herb and Spice Beers. While beers
entries in this category to allow for accurate
brewed with fruits or vegetables may derive
evaluation of diverse entries. Such information might
fermentable carbohydrate from those sources, they
include the underlying beer style upon which the
should be categorized within various Fruit Beer or
entry is based, or other information unique to the
Field Beer categories. Spiced versions of beers made
entry such as type and/or source of honey used or
with unusual fermentables should be categorized as
other factors which influence perceived sensory
Experimental Beers. Beers brewed with both unusual
outcomes.
fermentables and fruit should be categorized as Fruit
Beers.
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
When using these guidelines as the basis for
°Plato) • Apparent Extract/Final Gravity (°Plato)
evaluating entries at competitions, brewers may be
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
asked to provide supplemental information about
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
entries in this category to allow for accurate
(IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC)
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
entry is based, or other information unique to the Rye Beer
entry such as type or form of unusual carbohydrate Color: A wide range of color is acceptable. Lighter
source used or other factors which influence versions are straw to copper, while darker versions
perceived sensory outcomes. are dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged
Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ and served without yeast. In versions served with
°Plato) • Apparent Extract/Final Gravity (°Plato) yeast, appearance may range from hazy to very
1.006-1.030+ (1.5-7.6+ °Plato) • Alcohol by Weight cloudy.
(Volume) 2.0%-20+% (2.5%-25+%) • Hop Bitterness Perceived Malt Aroma & Flavor: In darker versions,
(IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC) malt aromas and flavors can optionally include low
roasted malt character expressed as cocoa/chocolate
or caramel. Aromatic toffee, caramel, or biscuit
character may also be present. Low level roastiness,
47
graininess, or tannin astringency is acceptable when Perceived Bitterness: Low to high
balanced with low to medium malt sweetness. Fermentation Characteristics: Acidity resulting from
Perceived Hop Aroma & Flavor: Low to medium-high Brettanomyces fermentation results in a complex
Perceived Bitterness: Low to medium flavor profile. Brettanomyces character, at low to
Fermentation Characteristics: Low levels of spicy, high levels, should be present and expressed as
fruity-estery aromas are typical. Yeast-derived horsey, goaty, leathery, phenolic, fruity and/or acidic
aromas and flavors such as phenolic, clove-like may aromas and flavors. Brettanomyces character may or
be present when consistent with underlying beer may not be dominant. Acidity from Brettanomyces
style. These beers can be fermented with either ale should be low to medium-low. Cultured yeast strains
or lager yeast. Diacetyl should not be perceived. Low may be used in the fermentation. Beers fermented
to medium yeast aroma may be present in versions with Brettanomyces that do not exhibit attributes
packaged with yeast. typical of Brettanomyces fermentation should be
Body: Low to medium classified elsewhere. Beers in this style should not
Additional Notes: The grist should include sufficient incorporate bacteria or exhibit a bacteria-derived
rye so that rye character is evident in the beer. Beers flavor profile. Moderate to intense fruity-estery
brewed with rye that do not exhibit rye character aromas and flavors should be evident. Diacetyl and
should be categorized in other beer styles. Rye DMS should not be perceived.
character is often described as slightly spicy and Body: Low to high
subtly black pepper-like. Versions served with yeast Additional Notes: Fruited versions will exhibit fruit
should portray a full yeasty mouthfeel. flavors in balance with other elements. Wood vessels
When using these guidelines as the basis for may be used for fermentation and aging, but wood-
evaluating entries at competitions, brewers may be derived flavors and aromas such as vanillin should
asked to provide supplemental information about not be present. Residual flavors and aromas
entries in this category to allow for accurate originating from liquids previously aged in a barrel
evaluation of diverse entries. Such information might (bourbon, sherry, etc.) should not be present.
include the underlying beer style upon which the Versions exhibiting attributes derived from wood or
entry is based, or other factors which influence liquids previously aged in wood should be classified
perceived sensory outcomes. in other Wood-Aged Beer categories. Wood- and
barrel-aged sour ales should be classified in other
Original Gravity (°Plato) Varies with style • Apparent style categories.
Extract/Final Gravity (°Plato) Varies with style • When using these guidelines as the basis for
Alcohol by Weight (Volume) Varies with style • Hop evaluating entries at competitions, brewers may be
Bitterness (IBU) Varies with style • Color SRM (EBC) asked to provide supplemental information about
Varies with style entries in this category to allow for accurate
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
Brett Beer entry is based, or other information unique to the
Color: Any color is acceptable. Beer color may be entry such as type of Brett(s) used, fruit(s) or other
influenced by the color of added fruits or other ingredients used or other factors which influence
ingredients. perceived sensory outcomes.
Clarity: Chill haze and/or haze from yeast is
allowable at low to medium levels at any Original Gravity (°Plato) Varies with style • Apparent
temperature
Extract/Final Gravity (°Plato) Varies with style •
Perceived Malt Aroma & Flavor: In darker versions, Alcohol by Weight (Volume) Varies with style • Hop
roasted malt, caramel and chocolate aromas and Bitterness (IBU) Varies with style • Color SRM (EBC)
flavors are present at low levels. Varies with style
Perceived Hop Aroma & Flavor: Low to high

48
Mixed-Culture Brett Beer Alcohol by Weight (Volume) Varies with style • Hop
Bitterness (IBU) Varies with style • Color SRM (EBC)
Color: Any color is acceptable. Beer color may be
Varies with style
influenced by the color of added fruits or other
ingredients.
Clarity: Chill haze, bacteria and yeast-induced haze is Ginjo Beer or Sake-Yeast Beer
allowable at low to medium levels at any Color: Pale to dark brown
temperature. Clarity: Slight chill haze is acceptable
Perceived Malt Aroma & Flavor: In darker versions, Perceived Malt Aroma & Flavor: Very low to
roasted malt, caramel and chocolate aromas and medium
flavors are present at low levels. Perceived Hop Aroma & Flavor: Low to medium and
Perceived Hop Aroma & Flavor: Low to high in harmony with sake-like character
Perceived Bitterness: Low to high Perceived Bitterness: Low to medium and in
Fermentation Characteristics: Moderate to intense harmony with sake-like character
fruity-estery aromas and flavors are evident. Acidity Fermentation Characteristics: These beers are
resulting from fermentation with Brettanomyces brewed with sake yeast or sake (koji) enzymes. The
and/or bacteria results in a complex flavor profile. unique byproducts of sake yeast and/or koji enzymes
Brettanomyces character should be present and should be distinctive and in harmony with other
expressed as horsey, goaty, leathery, phenolic, fruity elements. Sake character may best be described as
and/or acidic aromas and flavors. Cultured yeast may having mild fruitiness and mild earthiness, with
be used in the fermentation. Bacteria should be mushroom and/or an umami protein-like character.
incorporated and in evidence. Bacteria will A high amount of alcohol may be evident.
contribute acidity which may or may not dominate Body: Varies depending on original gravity.
the flavor profile. Diacetyl and DMS should not be Mouthfeel also varies.
perceived. Additional Notes: High carbonation should be
Body: Low to high evident.
Additional Notes: Fruited versions will exhibit fruit
flavors in balance with other elements. Wood vessels Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato)
may be used for fermentation and aging, but wood- • Apparent Extract/Final Gravity (°Plato) 1.008-
derived aromas and flavors such as vanillin should 1.020 (2.1-5 °Plato) • Alcohol by Weight (Volume)
not be present. Versions exhibiting attributes derived 3.4%-8.2% (4.3%-10.2%) • Hop Bitterness (IBU) 12-
from wood or liquids previously aged in wood should 35 • Color SRM (EBC) 4-20 (8-40 EBC)
be classified in other Wood-Aged Beer categories.
Wood- and barrel-aged sour ales should be classified
in other style categories.
Fresh Hop Beer
When using these guidelines as the basis for Color: Varies with underlying style
evaluating entries at competitions, brewers may be Clarity: Chill haze is acceptable at low temperatures.
asked to provide supplemental information about Hop haze is allowable at any temperature.
entries in this category to allow for accurate Perceived Malt Aroma & Flavor: Varies with
evaluation of diverse entries. Such information might underlying style
include the underlying beer style upon which the Perceived Hop Aroma & Flavor: Fresh hop aroma
entry is based, or other information unique to the and flavor is prominent exhibiting green grass-like,
entry such as type of Brett(s) and/or other culture(s) fresh mown hay/grass or other fresh hop attributes.
used, fruit(s) or other ingredients used or other Perceived Bitterness: Varies with underlying style
factors which influence perceived sensory outcomes. Fermentation Characteristics: Fruity-estery aroma is
dependent on the ale style being made with fresh
Original Gravity (°Plato) Varies with style • Apparent hops
Extract/Final Gravity (°Plato) Varies with style • Body: Varies with underlying style
49
Additional Notes: These ales are brewed with freshly and/or liquids that had previously been stored in
harvested hops. Such hops might be undried fresh or contact with the wood. Wood aging does not
frozen cones or ground material, or, freshly kilned necessarily impart wood flavors, but does result in
dried cones or pellets. These beers are typically distinctive sensory outcomes. Used sherry, rum,
consumed while fresh to highlight bright fresh hop whiskey, tequila, port, wine and other barrels are
attributes. Aging these beers will typically modify and often used, imparting complexity and uniqueness to
reduce fresh-hop characters resulting in unique a beer. A balance of flavor, aroma and mouthfeel
flavor outcomes. results from the marriage of new beer with
Competition organizers may create subcategories attributes imparted by the wood or barrel. Wood-
which reflect groups of entries based on fresh hops in Aged Beers may or may not have Brettanomyces
unprocessed, frozen or kilned form. When using these character.
guidelines as the basis for evaluating entries at When using these guidelines as the basis for
competitions, brewers may be asked to provide evaluating entries at competitions, brewers may be
supplemental information about entries in this asked to provide supplemental information about
category to allow for accurate evaluation of diverse entries in this category to allow for accurate
entries. Such information might include the evaluation of diverse entries. Such information might
underlying beer style upon which the entry is based, include the underlying beer style upon which the
or other information unique to the entry such as hop entry is based, or other information unique to the
varieties used, unprocessed, frozen or kilned, entry such as length of time aged, type of wood or
processing or timing of addition(s) (kettle, whirlpool, barrel, age, char level or previous liquids held by the
fermenter, aging tank, etc.), other ingredients used wood, ingredients or other processing which
or other factors which influence perceived sensory influence perceived sensory outcomes. Competition
outcomes. organizers may create subcategories which reflect
groups of entries based on color, alcoholic strength,
Original Gravity (°Plato) Varies with style • Apparent microflora, fruit, etc.
Extract/Final Gravity (°Plato) Varies with style •
Alcohol by Weight (Volume) Varies with style • Hop Original Gravity (°Plato) Varies with style • Apparent
Bitterness (IBU) Varies with style • Color SRM (EBC) Extract/Final Gravity (°Plato) Varies with style •
Varies with style Alcohol by Weight (Volume) Varies with style • Hop
Bitterness (IBU) Varies with style • Color SRM (EBC)
Varies with style
Wood- and Barrel-Aged Beer
Color: Varies with underlying style
Clarity: Varies with underlying style Wood- and Barrel-Aged Pale to
Perceived Malt Aroma & Flavor: Varies with Amber Beer
underlying style
Color: Pale to Amber. Within the framework of these
Perceived Hop Aroma & Flavor: Varies with
guidelines these beers are less than 18 SRM or 36
underlying style
EBC.
Perceived Bitterness: Varies with underlying style
Clarity: Varies with underlying style
Fermentation Characteristics: Typical of underlying
Perceived Malt Aroma & Flavor: Varies with
style of beer being aged
underlying style
Body: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with
Additional Notes: These are any traditional or
underlying style
experimental style of lager, ale or hybrid beer aged in
Perceived Bitterness: Varies with underlying style
either a wooden barrel or in contact with wood.
Fermentation Characteristics: Typical of underlying
These beers are aged with the intention of
style of beer being aged. Within the framework of
developing unique attributes imparted by the wood

50
these guidelines, these beers contain alcohol less Wood- and Barrel-Aged Dark Beer
than 6.3% abv or 5.0% abw when consumed.
Color: Dark Copper to Black. Within the framework
Body: Varies with underlying style
of these guidelines, these beers are greater than 18
Additional Notes: Within the framework of these
SRM or 36 EBC.
guidelines these beers meet the criteria for color and
Clarity: Varies with underlying style
alcohol content shown above. Darker (>18 SRM or
Perceived Malt Aroma & Flavor: Varies with
>36EBC) beers, or stronger (>5% abw or >6.3% abv)
underlying style
beers of any color should be categorized in other
Perceived Hop Aroma & Flavor: Varies with
wood-aged beer styles. These are any traditional or
underlying style
experimental style of lager, ale or hybrid beer aged in
Perceived Bitterness: Varies with underlying style
either a wooden barrel or in contact with wood.
Fermentation Characteristics: Typical of underlying
These beers are aged with the intention of
style of beer being aged. Within the framework of
developing unique attributes imparted by the wood
these guidelines, these beers contain alcohol less
and/or by liquids that had previously been stored in
than 5.0% abw or 6.3% abv when consumed.
contact with the wood. Wood aging does not
Body: Varies with underlying style
necessarily impart wood flavors, but does result in
Additional Notes: Within the framework of these
distinctive sensory outcomes. Used sherry, rum,
guidelines, these beers meet the criteria for color
whiskey, tequila, port, wine and other barrels are
and alcohol content shown above. Stronger (>5%
often used, imparting complexity and uniqueness to
abw or >6.3% abv) versions of dark wood-aged beers
a beer. A balance of aroma, flavor and mouthfeel
should be categorized in other wood-aged beer
results from the marriage of new beer with
styles. These are any traditional or experimental style
attributes imparted by the wood or barrel. These
of lager, ale or hybrid beer aged in either a wooden
beers may or may not have Brettanomyces character.
barrel or in contact with wood. These beers are aged
Sour wood-aged beers should be categorized
with the intention of developing unique attributes
elsewhere. Fruited or spiced wood-aged beers which
imparted by the wood and/or by liquids that had
meet the criteria for color and alcohol content and
previously been stored in contact with the wood.
which exhibit attributes of wood-aging are
Wood aging does not necessarily impart wood
appropriately categorized here and may take on the
flavors, but does result in distinctive sensory
color, flavors and aromas of added fruits or spices.
outcomes. Used sherry, rum, whiskey, tequila, port,
When using these guidelines as the basis for
wine and other barrels are often used, imparting
evaluating entries at competitions, brewers may be
complexity and uniqueness to a beer. A balance of
asked to provide supplemental information about
aroma, flavor and mouthfeel results from the
entries in this category to allow for accurate
marriage of new beer with attributes imparted by
evaluation of diverse entries. Such information might
the wood or barrel. These beers may or may not
include the underlying beer style upon which the
have Brettanomyces character. Sour wood-aged
entry is based, or other information unique to the
beers should be categorized elsewhere. Fruited or
entry such as length of time aged, type of wood or
spiced wood-aged beers which meet the criteria for
barrel, age, char level or previous liquids held by the
color and alcohol content and which exhibit
wood, ingredients or other processing which
attributes of wood-aging are appropriately
influence perceived sensory outcomes.
categorized here and may take on the color, flavors
and aromas of added fruits or spices.
Original Gravity (°Plato) Varies with style • Apparent
When using these guidelines as the basis for
Extract/Final Gravity (°Plato) Varies with style •
evaluating entries at competitions, brewers may be
Alcohol by Weight (Volume) 3.0%-5.0% (3.8%-6.3%)
asked to provide supplemental information about
• Hop Bitterness (IBU) Varies with style • Color SRM
entries in this category to allow for accurate
(EBC) 4-18 (8-36 EBC)
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
51
entry is based, or other information unique to the beers may or may not have Brettanomyces character.
entry such as length of time aged, type of wood or Sour wood-aged beers should be categorized
barrel, age, char level or previous liquids held by the elsewhere. Fruited or spiced wood-aged beers which
wood, ingredients or other processing which meet the criteria for color and alcohol content and
influence perceived sensory outcomes. which exhibit attributes of wood-aging are
appropriately categorized here and may take on the
Original Gravity (°Plato) Varies with style • Apparent color, flavors and aromas of added fruits or spices.
Extract/Final Gravity (°Plato) Varies with style • When using these guidelines as the basis for
Alcohol by Weight (Volume) 3.0%-5.0% (3.8%-6.3%) evaluating entries at competitions, brewers may be
• Hop Bitterness (IBU) Varies with style • Color SRM asked to provide supplemental information about
(EBC) >18 (>36 EBC) entries in this category to allow for accurate
evaluation of diverse entries. Such information might
include the underlying beer style upon which the
Wood- and Barrel-Aged Strong entry is based, or other information unique to the
Beer entry such as length of time aged, type of wood or
Color: Varies with underlying style barrel, age, char level or previous liquids held by the
Clarity: Varies with underlying style wood, ingredients or other processing which
Perceived Malt Aroma & Flavor: Varies with influence perceived sensory outcomes.
underlying style
Perceived Hop Aroma & Flavor: Varies with Original Gravity (°Plato) Varies with style • Apparent
underlying style Extract/Final Gravity (°Plato) Varies with style •
Perceived Bitterness: Varies with underlying style Alcohol by Weight (Volume) >5.0% (>6.3%) • Hop
Fermentation Characteristics: Typical of underlying Bitterness (IBU) Varies with style • Color SRM (EBC)
style of beer being aged. Within the framework of Varies with style
these guidelines, these beers contain alcohol greater
than 5.0% abw or 6.3% abv when consumed. Alcohol Wood- and Barrel-Aged Sour Beer
may be evident in stronger versions, in harmony with
Color: Varies with underlying style
other flavor and aroma attributes, and not harsh.
Clarity: Varies with underlying style
Body: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with
Additional Notes: Within the framework of these
underlying style
guidelines, these beers meet the criteria for color
Perceived Hop Aroma & Flavor: Varies with
and alcohol content shown above. Lower alcohol
underlying style
(<5% abw or <6.3% abv) wood-aged beers should be
Perceived Bitterness: Varies with underlying style
categorized as other wood-aged beer styles. These
Fermentation Characteristics: Typical of underlying
are any traditional or experimental style of lager, ale
style of sour beer being aged
or hybrid beer aged in either a wooden barrel or in
Body: Varies with underlying style
contact with wood. These beers are aged with the
Additional Notes: These are any traditional or
intention of developing unique attributes imparted
experimental style of lager, ale or hybrid beer aged in
by the wood and/or by liquids that had previously
either a wooden barrel or in contact with wood, and
been stored in contact with the wood. Wood aging
exhibiting acidity derived from exposure to bacteria.
does not necessarily impart wood flavors, but does
These beers are aged in the presence of microflora
result in distinctive sensory outcomes. Used sherry,
(either present in the wood or introduced at some
rum, whiskey, tequila, port, wine and other barrels
time in the brewing process) with the intention of
are often used, imparting complexity and uniqueness
introducing sourness to the beer. These beers are
to a beer. A balance of aroma, flavor and mouthfeel
aged with the intention of developing unique
results from the marriage of new beer with
attributes imparted by the wood and/or by liquids
attributes imparted by the wood or barrel. These
52
that had previously been stored in contact with the Perceived Hop Aroma & Flavor: Varies with
wood. Wood aging does not necessarily impart wood underlying style
flavors, but does result in distinctive sensory Perceived Bitterness: Varies with underlying style
outcomes. Used sherry, rum, whiskey, tequila, port, Fermentation Characteristics: Aged Beers are any
wine and other barrels are often used, imparting beers aged for over one year. A brewer may brew
complexity and uniqueness to a beer. A balance of any type of beer of any strength and enhance its
aroma, flavor and mouthfeel results from the character with various aging conditions for an
marriage of new beer with attributes imparted by extended time. In general, beers with high hopping
the wood or barrel, and with sourness and/or other rates, roast malt, high alcohol content, and/or
attributes derived from bacteria. These beers may or complex herbal, smoke or fruit character are the best
may not have Brettanomyces character. Wood-aged candidates for aging. Aged Beers may be aged in
sour beers made with spices, fruits or other bottles, cans, kegs or other non-wooden vessels.
ingredients which meet the criteria for color and Aged character may be expressed in mouthfeel,
alcohol content and which exhibit attributes of aroma and flavor. Often, aged character is the result
wood-aging and acidity are appropriately categorized of oxidative reactions that either bring individual
here and will exhibit attributes of those ingredients. flavor components into harmony or are unique
Versions made with fruit(s) will exhibit attributes of flavors unto themselves. Sherry-like and fruity flavors
wood-aging, acidity and those added fruit(s). often develop during aging, and hop character often
Competition organizers may choose to create changes. No matter what the effect, the overall
subcategories for Wood-aged sour beers made with character should be balanced and without aggressive
fruit or other ingredients. When using these flavors. The level of change created by aging will vary
guidelines as the basis for evaluating entries at with the duration of aging and the underlying beer
competitions, brewers may be asked to provide style. Mildly-flavored beers are more likely to
supplemental information about entries in this develop aggressive and unpleasant oxidation.
category to allow for accurate evaluation of diverse Positive transformations are more likely to occur in
entries. Such information might include the beers with higher levels of hops, malt and/or alcohol.
underlying beer style upon which the entry is based, Body: Varies with underlying style
or other information unique to the entry such as Additional Notes: Within the framework of these
length of time aged, type of wood or barrel, age, char guidelines, Wood-Aged Beers, Brett Beers, Sour
level or previous liquids held by the wood, micro flora Beers or beers exhibiting attributes of aging in the
present if known, other ingredients or other presence of any microflora must be categorized
processing which influence perceived sensory elsewhere.
outcomes. When using these guidelines as the basis for
evaluating entries at competitions, brewers may be
Original Gravity (°Plato) Varies with style • Apparent asked to provide supplemental information about
Extract/Final Gravity (°Plato) Varies with style • entries in this category to allow for accurate
Alcohol by Weight (Volume) Varies with style • Hop evaluation of diverse entries. Such information might
Bitterness (IBU) Varies with style • Color SRM (EBC) include the underlying beer style upon which the
Varies with style entry is based, or other information unique to the
entry such as length of time aged, type of vessel,
duration of aging process, micro flora present if
Aged Beer known, other ingredients or other processing which
Color: Varies with underlying style
influence perceived sensory outcomes.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Original Gravity (°Plato) Varies with style • Apparent
underlying style Extract/Final Gravity (°Plato) Varies with style •
Alcohol by Weight (Volume) Varies with style • Hop
53
Bitterness (IBU) Varies with style • Color SRM (EBC) Alcohol by Weight (Volume) Varies with style • Hop
Varies with style Bitterness (IBU) Varies with style • Color SRM (EBC)
Varies with style
Experimental Beer
Color: Varies with underlying style Historical Beer
Clarity: Varies with underlying style Color: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Clarity: Varies with underlying style
underlying style Perceived Malt Aroma & Flavor: Varies with
Perceived Hop Aroma & Flavor: Varies with underlying style
underlying style Perceived Hop Aroma & Flavor: Varies with
Perceived Bitterness: Varies with underlying style underlying style
Fermentation Characteristics: Experimental beers Perceived Bitterness: Varies with underlying style
are any beers that are primarily grain-based and Fermentation Characteristics: Varies with underlying
employ unique and unusual techniques and/or style
ingredients. A minimum of 51% of the fermentable Body: Varies with underlying style
carbohydrates must be derived from malted grains. Additional Notes: Beers in this category include
The overall uniqueness and creativity of the process established historical beers and/or brewing
and/or ingredients should be considered when traditions from any era or part of the world that
evaluating these beers. By definition, beers which don’t fit within another beer style defined within
represent a combination of two or more existing these guidelines. Some Historical beers that could fit
categories and exhibit distinctive characteristics of categories such as Experimental, Herb & Spice, Field
each of those categories would also be categorized Beer, etc. may be categorized as historical beers. This
as Experimental Beers. category pays tribute to beers that incorporate
Body: Varies with underlying style unique brewing ingredients and/or techniques that
Additional Notes: Uniqueness is the primary were used in the past. Within the framework of
consideration when evaluating this category. Within these guidelines, examples of Historical Beers include
the framework of these guidelines, field, fruit, South American Chicha, Nepalese Chong/Chang,
chocolate, coffee, spice, specialty, wood-aged or African sorghum-based beers and others.
other beers that fit within another category should When using these guidelines as the basis for
not be categorized as experimental beers. evaluating entries at competitions, brewers may be
When using these guidelines as the basis for asked to provide supplemental information about
evaluating entries at competitions, brewers may be entries in this category to allow for accurate
asked to provide supplemental information about evaluation of diverse entries. Such information might
entries in this category to allow for accurate include the underlying beer style(s) upon which the
evaluation of diverse entries. Such information might entry is based, or other information unique to the
include the underlying beer style(s) upon which the entry such as ingredients or processing which
entry is based, or other information unique to the influence perceived sensory outcomes. Competition
entry such as ingredients or processing which organizers may create subcategories which reflect
influence perceived sensory outcomes. Competition particular historic beer styles. Evaluations are based
organizers may create subcategories which reflect on technical skill and overall balance, and factors
groups of entries based on color, hop varieties, such as uniqueness, heritage, regional distinction as
microflora, fruit, spices or other ingredients, wood well as background information about the beer and
aging, etc. how well it represents the spirit of the category.

Original Gravity (°Plato) Varies with style • Apparent Original Gravity (°Plato) Varies with style • Apparent
Extract/Final Gravity (°Plato) Varies with style • Extract/Final Gravity (°Plato) Varies with style •

54
Alcohol by Weight (Volume) Varies with style • Hop include the underlying beer style(s) upon which the
Bitterness (IBU) Varies with style • Color SRM (EBC) entry is based, or other information unique to the
Varies with style entry such as ingredients or processing which
influence perceived sensory outcomes. Competition
organizers may create subcategories which reflect
Wild Beer groups of entries based on color, microflora, fruit,
Color: Any color is acceptable. Versions made with spices or other ingredients, wood aging, etc.
fruits or other flavorings may take on corresponding
hues. Original Gravity (°Plato) Varies with style • Apparent
Clarity: Clear or hazy due to yeast, chill haze or hop Extract/Final Gravity (°Plato) Varies with style •
haze. Alcohol by Weight (Volume) Varies with style • Hop
Perceived Malt Aroma & Flavor: Generally, these Bitterness (IBU) Varies with style • Color SRM (EBC)
beers are highly-attenuated resulting in very low to
Varies with style
low malt character. Maltier versions should display
good overall balance with other flavor components.
Perceived Hop Aroma & Flavor: Very low to high Smoke Beer
Perceived Bitterness: Very low to low Color: Any beer of any style incorporating smoke,
Fermentation Characteristics: Aromas may vary and therefore may range from very light to black
significantly due to fermentation attributes Clarity: Varies with underlying beer style
contributed by various known and unknown Perceived Malt Aroma & Flavor: Varies with
microorganisms. The overall balance should be underlying beer style
complex and balanced. Wild beers are spontaneously Perceived Hop Aroma & Flavor: Varies with
fermented with microorganisms that the brewer has underlying beer style
introduced from the ambient air/environment in the Perceived Bitterness: Varies with underlying beer
vicinity of the brewery in which the beer is brewed. style
Wild Beers may not be fermented with any cultured Fermentation Characteristics: Any style of beer can
strains of yeast or bacteria. Wild Beers may or may be smoked; the goal is to reach a balance between
not be perceived as acidic. They may include a highly- the style's character and the smoky properties.
variable spectrum of flavors and aromas derived Body: Varies with underlying beer style
from the wild microorganisms with which they are Additional Notes: Any smoke beer that does not fit
fermented. The overall balance of flavors, aromas, other smoke beer categories are appropriately
appearance and body are important factors in categorized here.
assessing these beers. When using these guidelines as the basis for
Body: Very low to medium evaluating entries at competitions, brewers may be
Additional Notes: Spontaneously fermented beers asked to provide supplemental information about
with fruit, spice or other ingredients should be entries in this category to allow for accurate
categorized as Wild Beers. Within the framework of evaluation of diverse entries. Such information might
these guidelines, beers which could be classified in include the underlying beer style(s), or other
other classic or traditional categories such as Belgian- information unique to the entry such as type of wood
Style Lambic, Gueuze, Fruit Lambic, etc., should be smoke or processing which influence perceived
classified in those categories rather than as Wild sensory outcomes.
Beers.
When using these guidelines as the basis for Original Gravity (°Plato) Varies with style • Apparent
evaluating entries at competitions, brewers may be Extract/Final Gravity (°Plato) Varies with style •
asked to provide supplemental information about Alcohol by Weight (Volume) Varies with style • Hop
entries in this category to allow for accurate Bitterness (IBU) Varies with style • Color SRM (EBC)
evaluation of diverse entries. Such information might Varies with style

55
Other Strong Ale or Lager their own merits without strict adherence to defined
style parameters.
Color: Varies with underlying style
Body: Varies with underlying style
Clarity: Varies with underlying style
Additional Notes: This category includes lagers, ales
Perceived Malt Aroma & Flavor: Varies with
or other beers made from fermentable sugars, grains
underlying style
and converted carbohydrates and must also include
Perceived Hop Aroma & Flavor: Varies with
some portion of cereal. All ingredients must be free
underlying style
of gluten. Within the framework of these guidelines,
Perceived Bitterness: Varies with underlying style
beers brewed with barley, wheat, spelt, rye, and
Fermentation Characteristics: Within the framework
other gluten-containing ingredients may not be
of these guidelines, beers of any style intentionally
categorized as Gluten-Free. Gluten-Free Beers may
brewed with higher alcohol content than defined
contain malted grains that are gluten-free. NOTE:
within that style’s guidelines are categorized as
These guidelines do not supersede any government
Other Strong Beer. These beers should achieve a
regulations. Wine, mead, flavored malt beverages or
balance between the style's characteristics and the
beverages other than "beer" as defined by the TTB
additional alcohol.
(U.S. Trade and Tax Bureau) are not considered
Body: Varies with underlying style
“gluten-free beer” under these guidelines. Gluten-
When using these guidelines as the basis for
reduced beers’ original ingredients would have
evaluating entries at competitions, brewers may be
gluten content that has been reduced by enzymes or
asked to provide supplemental information about
other processes to reduced levels. Gluten-reduced
entries in this category to allow for accurate
beers should be categorized in the classic style
evaluation of diverse entries. Such information might
category most appropriate for the beer, rather than
include the underlying beer style(s) being made to
as Gluten-Free Beer.
higher alcoholic strength, or other information
When using these guidelines as the basis for
unique to the entry such as ingredients or processing
evaluating entries at competitions, brewers may be
which influence perceived sensory outcomes such as
asked to provide supplemental information about
microflora, fruit, spices or other ingredients, wood
entries in this category to allow for accurate
aging, etc.
evaluation of diverse entries. Such information might
include an underlying beer style if appropriate, gluten
Original Gravity (°Plato) Varies with style • Apparent
free grains and/or other carbohydrate sources or
Extract/Final Gravity (°Plato) Varies with style •
other information unique to the entry such as
Alcohol by Weight (Volume) 6.4%+ (8%+) • Hop
ingredients or processing which influence perceived
Bitterness (IBU) Varies with style • Color SRM (EBC)
sensory outcomes such as microflora, fruit, spices or
Varies with style
other ingredients, wood aging, etc.

Gluten-Free Beer Original Gravity (°Plato) Varies with style • Apparent


Color: Varies with underlying style Extract/Final Gravity (°Plato) Varies with style •
Clarity: Varies with underlying style Alcohol by Weight (Volume) Varies with style • Hop
Perceived Malt Aroma & Flavor: Varies with Bitterness (IBU) Varies with style • Color SRM (EBC)
underlying style Varies with style
Perceived Hop Aroma & Flavor: Varies with
underlying style Non-Alcoholic Malt Beverage
Perceived Bitterness: Varies with underlying style
Color: Varies with underlying style
Fermentation Characteristics: Although brewers may
Clarity: Varies with underlying style
design and identify these beers according to defined
Perceived Malt Aroma & Flavor: Varies with
style guidelines, these beers should be evaluated on
underlying style

56
Perceived Hop Aroma & Flavor: Varies with
underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Non-alcoholic (NA)
malt beverages can emulate the character of any
beer style defined within these guidelines but
without alcohol (less than 0.5 percent). Due to their
nature, non-alcoholic malt beverages will have a
profile lacking the complexity and balance of flavors
that beers containing alcohol will display. NA beers
should be assessed with this is mind, and should not
be given negative evaluations for reasons related to
the absence of alcohol.
Body: Varies with underlying style

Original Gravity (°Plato) Varies with style • Apparent


Extract/Final Gravity (°Plato) Varies with style •
Alcohol by Weight (Volume) <0.5% (<0.63%) • Hop
Bitterness (IBU) Varies with style • Color SRM (EBC)
Varies with style

57

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