2018 BA Beer Style Guidelines Final

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 ................................................................................................................................ 12
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................................................................................................................................... 22
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 ............................................................................................................................. 26
OTHER ORIGIN ALE STYLES ............................................................................................................................. 27
Grodziskie .................................................................................................................................................... 27
Adambier ..................................................................................................................................................... 27
Dutch-Style Kuit, Kuyt or Koyt ..................................................................................................................... 27
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 .................................................................................................................................... 30
Dortmunder/European-Style Export ........................................................................................................... 31
Vienna-Style Lager....................................................................................................................................... 31
German-Style Maerzen ............................................................................................................................... 31
German-Style Oktoberfest/Wiesn .............................................................................................................. 31
Munich-Style Dunkel ................................................................................................................................... 32
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European-Style Dark Lager .......................................................................................................................... 32
German-Style Schwarzbier .......................................................................................................................... 32
German-Style Leichtbier ............................................................................................................................. 32
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 ......................................................................................................................... 35
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 ........................................................................................................ 37
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 .......................................................................................................................... 39
California Common Beer ............................................................................................................................. 40
Light American Wheat Beer with Yeast ...................................................................................................... 40
Light American Wheat Beer without Yeast ................................................................................................. 40
Dark American Wheat Beer with Yeast ....................................................................................................... 40
Dark American Wheat Beer without Yeast ................................................................................................. 41
American-Style Fruit Beer ........................................................................................................................... 41
Fruit Wheat Beer ......................................................................................................................................... 42
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Belgian-Style Fruit Beer ............................................................................................................................... 42
Field Beer .................................................................................................................................................... 43
Pumpkin Spice Beer..................................................................................................................................... 44
Pumpkin/Squash Beer ................................................................................................................................. 44
Chocolate or Cocoa Beer ............................................................................................................................. 44
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 ............................................................................................................................ 48
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 .......................................................................................................... 51
Wood- and Barrel-Aged Sour Beer.............................................................................................................. 52
Aged Beer .................................................................................................................................................... 53
Experimental Beer ....................................................................................................................................... 53
Historical Beer ............................................................................................................................................. 54
Wild Beer ..................................................................................................................................................... 54
Smoke Beer ................................................................................................................................................. 55
Other Strong Ale or Lager ........................................................................................................................... 55
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
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.
Body: Medium-low to medium
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
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.
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
(IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC)
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
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,
6
and may be accompanied by very low roasted malt IRISH ORIGIN ALE STYLES
astringency.
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

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
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
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
(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) 1.052-1.072 (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)
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
perceived.
Body: Medium
Perceived Malt Aroma & Flavor: Low caramel malt
aroma is allowable. Low level maltiness may include
low caramel malt character.
flavor is high, exhibiting floral, fruity (berry, tropical,
stone fruit and other), sulfur/diesel-like, onion-garlic-
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
usually overwhelmed by hop fruitiness. Diacetyl
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
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
the taste and aroma hop-derived attributes present
in these beers.
and flavor is low to medium. Diacetyl should not be
perceived.
Body: Low to medium
Beers exceeding 5.0% abv are not considered Session
India Pale Ales. Beers under 5.0% abv (4.0% abw)
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50;
which meet the criteria for another classic or
may differ from perceived bitterness • Color SRM
traditional style category are not considered Session
(EBC) 4-7 (8-14 EBC)
India Pale Ales.
9
Perceived Hop Aroma & Flavor: Medium-high to
Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 very high hop aroma and flavor are present, with
°Plato) • Apparent Extract/Final Gravity (°Plato) attributes typical of hops from any origin
1.008-1.014 (2-4.6 °Plato) • Alcohol by Weight Perceived Bitterness: Medium-low to medium
(Volume) 3.0%-4.0% (3.7%-5.0%) • Hop Bitterness Fermentation Characteristics: Low to medium fruity-
(IBU) 40-55 • Color SRM (EBC) 4-12 (8-24 EBC) estery aroma and flavor may be present, but are
usually overwhelmed by hop fruitiness. Diacetyl
American-Style India Pale Ale Body: Medium-low to medium-high. Perceived silky
Color: Gold to copper or full mouthfeel may contribute to overall flavor
Clarity: Chill haze is acceptable at low temperatures. profile.
Hop haze is allowable at any temperature. Additional Notes: Grist may include a small amount
Perceived Malt Aroma & Flavor: Low-medium to of oat, wheat or other adjuncts to promote haziness.
medium maltiness is present in aroma and flavor Descriptors such as "juicy" are often used to describe
Perceived Hop Aroma & Flavor: Hop aroma and the taste and aroma hop-derived attributes present
flavor is high, exhibiting floral, fruity (berry, tropical, in these beers.
stone fruit and other), sulfur/diesel-like, onion-garlic-
catty, citrusy, piney or resinous character that was Original Gravity (°Plato) 1.060-1.070 (14.7-17.1
originally associated with American-variety hops. °Plato) • Apparent Extract/Final Gravity (°Plato)
Hops with these attributes now also originate from 1.008-1.016 (2.0-4.1 °Plato) • Alcohol by Weight
countries other than the USA. (Volume) 5.5%-8.5% (6.9%-10.6%) • Hop Bitterness
Perceived Bitterness: Medium-high to very high (IBU) 50-70 • Color SRM (EBC) 4-7 (8-14 EBC)
and flavor may be low to high. Diacetyl should not be
perceived. Pale American-Belgo-Style Ale
Body: Medium-low to medium Color: Gold to light brown
Additional Notes: The use of water with high mineral Clarity: Chill haze is acceptable at low temperatures
content may result in a crisp, dry beer rather than a Perceived Malt Aroma & Flavor: Low
malt-accentuated version. Sugar adjuncts may be Perceived Hop Aroma & Flavor: Medium to very
used to enhance body and balance. Hops of varied high, exhibiting American-type hop aromas not
origins may be used for bitterness or for usually found in traditional Belgian styles.
approximating traditional American character. Perceived Bitterness: Medium to very high
Fermentation Characteristics: Fruity-estery aroma is
Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 low to moderate. Fruity-estery flavor should be
°Plato) • Apparent Extract/Final Gravity (°Plato) medium to high. Belgian yeast attributes such as
1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight banana, berry, apple, coriander, spice and/or smoky-
(Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness phenolic should be in balance with malt and hops.
(IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC) Diacetyl, sulfur and Brettanomyces should not be
perceived.
Juicy or Hazy India Pale Ale Additional Notes: Pale American-Belgo-Style Ales are
Color: Straw to deep gold either 1) non-Belgian beer types portraying the
Clarity: Low to very high degree of cloudiness is unique characters imparted by yeasts typically used
typical of these beers. Starch, yeast, hop, protein in big, fruity Belgian-style ales, or 2) defined Belgian-
and/or other compounds contribute to a wide range style beers displaying a unique character of American
of hazy appearance within this category. hops. These beers are unique unto themselves.
Perceived Malt Aroma & Flavor: Low to low-medium
malt aroma and flavor may be present
10
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
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)
Additional Notes: Dark American-Belgo-Style Ales
are either 1) non-Belgian darker beer types
American-Style Black Ale
Color: Very dark to black
portraying the unique attributes imparted by yeasts
Clarity: Opaque
typically used in big fruity Belgian-style ales, or 2)
Perceived Malt Aroma & Flavor: Low to low-medium
defined darker Belgian-style beers displaying a
caramel malt and dark roasted malt aromas may be
unique character of American hops. These beers are
unique unto themselves. evident. Low to low-medium caramel malt and dark
When using these guidelines as the basis for roasted malt flavors are evident. Astringency and
evaluating entries at competitions, brewers may be burnt character of roast malt should be absent.
11
Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Opaque
flavor is medium-high to high, with fruity, citrusy, Perceived Malt Aroma & Flavor: No roast barley or
piney, floral, herbal or other aromas derived from 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
(Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness Original Gravity (°Plato) 1.080-1.100 (19.3-23.7
(IBU) 50-70 • Color SRM (EBC) 35+ (70+ EBC) °Plato) • Apparent Extract/Final Gravity (°Plato)
American-Style Stout (IBU) 35-50 • Color SRM (EBC) 40+ (80+ EBC)
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted American-Style Imperial Stout
barley and roasted malt aromas are prominent. Low 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 malty aroma is typical. Extremely rich malty flavor
bitterness in the finish. Astringency from roasted with full sweet malt character is typical. Roasted malt
malt and roasted barley is low. Slight roasted malt astringency and bitterness can be moderate but
acidity is acceptable. 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
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 (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness
°Plato) • Apparent Extract/Final Gravity (°Plato) (IBU) 50-80 • Color SRM (EBC) 40+ (80+ EBC)
Double Hoppy Red Ale
Color: Deep amber to dark copper/reddish-brown
American-Style Imperial Porter Perceived Malt Aroma & Flavor: Medium to
Color: Black medium-high caramel malt character should be
12
present in flavor and aroma. Low to medium biscuit Clarity: Chill haze is acceptable at low temperatures.
or toasted malt character may also be present. Haze created by dry hopping is allowable at any
Perceived Hop Aroma & Flavor: Hop aroma is high, temperature.
derived from any variety of hops. Hop flavor is high Perceived Malt Aroma & Flavor: Low to high
and balanced with other beer attributes. Perceived Hop Aroma & Flavor: Hop aroma and
Perceived Bitterness: High to very high flavor is very high. Hop character should be fresh and
Fermentation Characteristics: Alcohol content is evident, derived from any variety of hops. Hop flavor
medium to high. Complex alcohol flavors may be should not be harsh.
evident. Fruity-estery aromas and flavors are Perceived Bitterness: Very high but not harsh
medium. Diacetyl should not be perceived. Fermentation Characteristics: Alcohol content is
Body: Medium to full medium-high to high and evident. Fruity-estery
aroma and flavor is medium to high. Diacetyl should
Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 not be perceived.
°Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium to full
1.015-1.024 (3.9-6.1 °Plato) • Alcohol by Weight Additional Notes: This style of beer should exhibit
(Volume) 4.9%-6.3% (6.1%-7.9%) • Hop Bitterness the fresh character of hops. Oxidized or aged
(IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC) character should not be present.

Imperial Red Ale °Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Deep amber to dark copper/reddish-brown 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight
Clarity: Chill haze is acceptable at low temperatures (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness
Perceived Malt Aroma & Flavor: Medium to high (IBU) 65-100 • Color SRM (EBC) 5-13 (10-26 EBC)
caramel malt character is present in aroma and
flavor
Perceived Hop Aroma & Flavor: High hop aroma and Juicy or Hazy Imperial or Double
flavor, derived from any variety of hops. Hop flavor is India Pale Ale
prominent, and balanced with other beer attributes.
Color: Straw to deep gold
Perceived Bitterness: Very high
Clarity: Low to very high degree of cloudiness is
Fermentation Characteristics: Very high alcohol is a
typical of these beers. Starch, yeast, hop, protein
hallmark of this style. Complex alcohol flavors may
and/or other compounds contribute to a wide range
be evident. Fruity-estery aromas and flavors are
of hazy appearance within this category.
medium. Diacetyl should not be perceived.
Perceived Malt Aroma & Flavor: Low to high malt
Body: Full
aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high
hop aroma and flavor are present, with attributes
typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived
impression of bitterness is soft and well-integrated
into overall balance, and may differ significantly from
measured or calculated IBU levels.
American-Style Imperial or Double Fermentation Characteristics: Low to medium fruity-
estery aroma and flavor may be present, but are
India Pale Ale usually overwhelmed by hop character. Diacetyl
Color: Gold to copper should not be perceived.
Body: Medium to high. Perceived silky or full
mouthfeel may contribute to overall flavor profile.
13
Additional Notes: Grist may include a small amount Perceived Bitterness: Medium to medium-high
of oat, wheat or other adjuncts to promote haziness. Fermentation Characteristics: Fruity-estery flavors
Descriptors such as "juicy" are often used to describe and aromas are often high and balanced by a
the taste and aroma hop-derived attributes present complexity of alcohols and high alcohol content. Very
in these beers. low levels of diacetyl are acceptable. Phenolic yeast
character, sulfur, and/or DMS should not be present.
Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 Oxidized, stale and aged attributes are not typical of
°Plato) • Apparent Extract/Final Gravity (°Plato) this style.
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Body: Full
(Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness Additional Notes: This style is brewed with at least
(IBU) 65-100; may differ from perceived bitterness • 50% wheat malt.
Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato)
American-Style Barley Wine Ale 1.032 (6.1-8 °Plato) • Alcohol by Weight (Volume)
Color: Amber to deep red/copper-garnet 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 45-
85 • Color SRM (EBC) 5+ (10+ EBC)
Perceived Malt Aroma & Flavor: Caramel and/or
toffee malt aromas are often present. High residual
malty sweetness, often with caramel and/or toffee Smoke Porter
flavors, should be present. Color: Dark brown to black
Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Opaque
flavor is medium to very high. American hop varieties Perceived Malt Aroma & Flavor: Smoked porters will
are often used, but are not required for this style. exhibit mild to assertive smoke malt aroma and
Perceived Bitterness: High flavor in balance with other aroma attributes. Black
Fermentation Characteristics: Complex alcohols are malt character can be perceived in some porters,
evident. Fruity-estery aromas and flavors are often while others may be absent of strong roast
high. Very low levels of diacetyl are acceptable. character. Roast barley character is absent to low
Body: Full depending on underlying porter style being smoked.
Additional Notes: Vinous, sherry-like or port-like Medium to high malt sweetness, and caramel and
attributes arising from oxidation may be considered chocolate flavors, are acceptable.
positive when in harmony with overall flavor profile. Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Medium to medium-high
Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato) Fermentation Characteristics: Fruity-estery aromas
• Apparent Extract/Final Gravity (°Plato) 1.024- and flavors are acceptable
1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) Body: Medium to full
6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 60- When using these guidelines as the basis for
100 • Color SRM (EBC) 11-18 (22-36 EBC) evaluating entries at competitions, brewers may be
asked to provide supplemental information about
entries in this category to allow for accurate
American-Style Wheat Wine Ale evaluation of diverse entries. Such information should
Color: Gold to black include the traditional style of porter as well as the
Clarity: Chill haze is acceptable at low temperatures wood type used as a smoke source (e.g. “alder
Perceived Malt Aroma & Flavor: Bread, wheat, smoked brown porter”).
honey and/or caramel malt aromas and flavors are
often present. High residual malt sweetness should Original Gravity (°Plato) 1.050-1.065 (12.4-15.9
be present. °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Hop Aroma & Flavor: Low to medium
14
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.
fruitiness in harmony with malt, hop, acidity and
other characteristics of fermentation. Such beers may Original Gravity (°Plato) 1.042-1.048 (10.5-11.9
take on the color of fruits or other ingredients. When °Plato) • Apparent Extract/Final Gravity (°Plato)
using these guidelines as the basis for evaluating 1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight
entries at competitions, brewers may be asked to (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness
15
German-Style Altbier Fermentation Characteristics: Low to medium yeast
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
be categorized elsewhere.
should be absent or very low. Fruity-estery flavors
can be low. No diacetyl should be perceived.
evaluating entries at competitions, brewers may be
Body: Medium
Additional Notes: The Altbier style is originally from
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) Varies with style • Apparent
Alcohol by Weight (Volume) Varies with style • Hop
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
Perceived Hop Aroma & Flavor: Varies depending on
underlying style. Hop character may be muted by the
and flavor should be evident at low to medium
presence of yeast.
levels. Diacetyl should not be perceived.
Perceived Bitterness: Varies depending on
Brettanomyces character may be absent or present
underlying style. Bitterness may be suppressed by
at low to medium levels, and if present may be
the presence of yeast.
expressed as horsey, goaty, leathery, phenolic, fruity
16
and/or acidic aromas and flavors. The unique When using these guidelines as the basis for
combination of yeast and lactic acid bacteria evaluating entries at competitions, brewers may be
fermentation yields a beer that is acidic and highly asked to provide supplemental information about
attenuated. entries in this category to allow for accurate
Body: Very low evaluation of diverse entries. Such information might
Additional Notes: Carbonation is high. Berliners are include whether coriander, salt and/or
sometimes served with sweet fruit or herbal syrups. Brettanomyces is used and/or other information
Contemporary examples may be brewed or served about the brewing process.
with fruit, spices or other ingredients.
When using these guidelines as the basis for Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
evaluating entries at competitions, brewers may be • Apparent Extract/Final Gravity (°Plato) 1.008-
asked to provide supplemental information about 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
entries in this category to allow for accurate 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-15 •
evaluation of diverse entries. Subcategories for Color SRM (EBC) 2-7 (4-14 EBC)
unfruited and fruited or flavored versions of the style
could be created. For unfruited versions, brewer
would indicate that no fruit or flavor has been added.
Contemporary-Style Gose
Color: Usually straw to medium amber, and can take
Fruited or flavored entries would be accompanied by
on the color of added fruits or other ingredients such
a very brief description of the fruit/flavor used by the
brewer. as darker malts.
Clarity: Cloudy/hazy with suspended yeast
Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) Perceived Malt Aroma & Flavor: Malt aroma and
flavor is not perceived to very low
Perceived Hop Aroma & Flavor: Very low to low
1.006 (1-1.5 °Plato) • Alcohol by Weight (Volume)
Perceived Bitterness: Not perceived to medium
Fermentation Characteristics: Horsey, leathery or
earthy aromas contributed by Brettanomyces yeasts
may be evident but at low levels as these beers do
Leipzig-Style Gose not undergo prolonged aging. Contemporary Gose
Color: Straw to light amber may be fermented with pure beer yeast strains, or
Clarity: Cloudy to bright. Haze may or may not be with yeast mixed with bacteria. Alternatively, they
from yeast. may be spontaneously fermented. Low to medium
Perceived Malt Aroma & Flavor: Malt sweetness is lactic acid character is evident in all examples
not perceived to very low expressed as a sharp, refreshing sourness.
Perceived Hop Aroma & Flavor: Not perceived Body: Low to medium-low
Perceived Bitterness: Not perceived to low Additional Notes: These beers may be brewed with
Fermentation Characteristics: Medium to high lactic malted barley, wheat and oats and unmalted barley,
acid character should be evident and expressed as a wheat, and oats. contemporary examples may also
sharp, refreshing sourness. These beers are not contain other grains. As in traditional examples, low
excessively aged. level salt (table salt) and coriander additions may or
Body: Low to medium-low may not be present in Contemporary Gose.
Additional Notes: These beers typically contain Attributes from the use of a wide variety of herbs,
malted barley and unmalted wheat, with some spices, floral or fruits not found in traditional Leipzig-
versions also containing oats. Salt (table salt) and Style Gose may also be present and in harmony with
coriander may be present in low amounts, or may be overall flavor profile.
absent. When using these guidelines as the basis for
17
asked to provide supplemental information about Perceived Malt Aroma & Flavor: Malt sweetness is
entries in this category to allow for accurate very low to medium-low
evaluation of diverse entries. Such information might Perceived Hop Aroma & Flavor: Not perceived to
include any herbs, spices, fruit or other added very low
ingredients, and/or information about the brewing Perceived Bitterness: Very low
process. Fermentation Characteristics: The aroma and flavor
is very similar to Hefeweizen with the caveat that
Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) fruity and phenolic characters are not combined with
• Apparent Extract/Final Gravity (°Plato) 1.004- the yeasty flavor and fuller-bodied mouthfeel of
1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) yeast. The phenolic characteristics are often
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30 • described as clove-like or nutmeg-like and can be
Color SRM (EBC) 3-9 (6-18 EBC) smoky or even vanilla-like. A Banana-like ester aroma
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
levels. No diacetyl should be perceived. German-Style Leichtes Weizen
Body: Medium to full Color: Straw to copper-amber
Additional Notes: These beers are made with at least Clarity: If served with yeast, appearance may be very
50 percent malted wheat. Hefeweizens are very cloudy.
highly carbonated. These beers are typically (though Perceived Malt Aroma & Flavor: Very low to
not always) roused during pouring, and when yeast is medium-low
present, they will have a yeasty flavor and a Perceived Hop Aroma & Flavor: Not perceived to
characteristically fuller mouthfeel. very low
Perceived Bitterness: Very low
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Fermentation Characteristics: The phenolic and
°Plato) • Apparent Extract/Final Gravity (°Plato) estery aromas typical of Weissbiers should be
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight present but less pronounced in this style. The overall
(Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness flavor profile is less complex than Hefeweizen due to
(IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC) a lower alcohol content and there is less yeasty
flavor. No diacetyl should be perceived.
Body: Low with a lighter mouthfeel than Hefeweizen.
South German-Style Kristal Weizen The German word “leicht” means light, and as such
Color: Straw to amber these beers are light versions of Hefeweizen.
Clarity: Clear with no chill haze present. Because the
beer is filtered, no yeast should be present.
18
Additional Notes: These beers are made with at least Perceived Malt Aroma & Flavor: Distinct sweet
50 percent wheat malt. They are often roused during maltiness and a chocolate-like character from
pouring, and when yeast is present, they will have a roasted malt characterize this beer style. Dark barley
yeasty flavor and a fuller mouthfeel. malts are frequently used along with dark Cara or
color malts.
Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) Perceived Hop Aroma & Flavor: Not perceived
• Apparent Extract/Final Gravity (°Plato) 1.004- Perceived Bitterness: Low
1.008 (1-2.1 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: The phenolic and
2.0%-2.8% (2.5%-3.5%) • Hop Bitterness (IBU) 10-15 estery aromas and flavors typical of Weissbiers are
• Color SRM (EBC) 3.5-15 (7-30 EBC) present but less pronounced in Dunkel Weissbiers.
Dunkel Weissbiers should be well attenuated and
very highly carbonated. No diacetyl should be
South German-Style perceived
Bernsteinfarbenes Weizen Body: Medium to full
Color: Amber to light brown. The German word Additional Notes: These beers are made with at least
Clarity: If served with yeast, appearance may be very 50 percent wheat malt. They are often roused during
cloudy. pouring, and when yeast is present, they will have a
Perceived Malt Aroma & Flavor: Distinct sweet yeasty flavor and a characteristically fuller
maltiness and caramel or bready character is derived mouthfeel.
from the use of medium-colored malts
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: The phenolic and 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
estery aromas and flavors typical of Weissbiers are (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
present but less pronounced in Bernsteinfarbenes (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50 EBC)
Weissbiers. These beers should be well attenuated
and very highly carbonated. No diacetyl should be South German-Style Weizenbock
perceived.
Color: Gold to very dark
cloudy.
50 percent wheat malt. They are often roused during
Perceived Malt Aroma & Flavor: Medium malty
pouring, and when yeast is present, they will have a
sweetness should be present. If dark, a mild roast
yeasty flavor and a fuller mouthfeel.
malt character should emerge in the flavor and, to a
lesser degree, in the aroma.
Perceived Bitterness: Low
Fermentation Characteristics: Balanced, clove-like
phenolic and fruity-estery banana notes produce a
well-rounded flavor and aroma. No diacetyl should
be perceived. Carbonation should be high.
South German-Style Dunkel Body: Medium to full
Weizen 50 percent wheat malt. They are often roused during
Color: Copper-brown to very dark pouring, and when yeast is present, they will have a
Clarity: If served with yeast, appearance may be very yeasty flavor and a fuller mouthfeel.
cloudy
19
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)
(IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60 EBC)
Bamberg-Style Weiss Rauchbier
Color: Pale to chestnut brown
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
mouthfeel.
Perceived Malt Aroma & Flavor: Malt aroma and
flavor is low
low. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
20
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.

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.
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.
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. Original Gravity (°Plato) 1.064-1.096 (15.7-22.9
Perceived Hop Aroma & Flavor: Medium-low to °Plato) • Apparent Extract/Final Gravity (°Plato)
medium-high 1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight
Perceived Bitterness: Medium-low to medium-high
21
(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.
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.
Traditional Tripels are often well attenuated. Alcohol
strength and flavor should be perceived. Belgian-Style Witbier
Body: Medium Color: Straw to pale
22
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
Color: Pale to dark brown
acidity is appropriate.
Clarity: Chill haze or slight yeast haze is acceptable
Body: Low to medium, with a degree of creaminess
Perceived Malt Aroma & Flavor: Typically low to
from wheat starch.
medium-low, but may vary in beers made with
Additional Notes: Wits are brewed with malted
specialty malts.
barley, unmalted wheat and sometimes oats. They
Perceived Hop Aroma & Flavor: low to medium
are spiced with coriander and orange peel. Coriander
Perceived Bitterness: Medium to medium-high
and light orange peel aroma may be perceived,
Fermentation Characteristics: Fruity-estery aromas
sometimes as an unidentified spiciness.
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
clovey and smoky phenolics may be present. Herb
and/or spice flavors, including notes of black pepper,
may be evident. Fruitiness from fermentation is
generally perceptible. A low level of sour acidic flavor
Classic French & Belgian-Style is acceptable when in balance with other
Saison components. These beers are often bottle
conditioned and display some yeast character and
Color: Gold to light amber
high carbonation.
Clarity: Chill haze or slight yeast haze is acceptable
Body: Low to medium
Perceived Malt Aroma & Flavor: Low, but providing
Additional Notes: Contemporary Specialty Saison
foundation for the overall balance.
represent a very wide family of specialty beers.
Perceived Hop Aroma & Flavor: Low to medium and
Ingredients including spices, herbs, flowers, fruits,
characterized by European-type hops: floral, herbal
vegetables, fermentable sugars and carbohydrates,
and/or woody traits are common.
special yeasts of all types, wood aging, etc. may
Perceived Bitterness: Medium-low to medium, but
contribute unique attributes to these beers. Earthy
not assertive.
and/or cellar-like aromas are acceptable. Color,
body, malt character, esters, alcohol level and hop
and flavors are medium to high. Diacetyl should not
character should harmonize with attributes from
be perceived. Very low levels of Brettanomyces
special ingredients.
yeast-derived flavors that are slightly acidic, fruity,
horsey, goaty and/or leather-like, may be evident but
are not required. Fruitiness and spicy black pepper
derived from Belgian yeast is common. These beers
are well attenuated and often bottle conditioned
evaluation of diverse entries. Such information might
contributing some yeast character and high
include the underlying beer style upon which the
carbonation.
23
entry is based, or other information unique to the Clarity: Chill haze is acceptable at low temperatures.
entry such as ingredients such as malts and grains, Some versions may be more highly carbonated.
hop varieties, microflora, fruit, spices, or other Bottle conditioned versions may appear cloudy when
ingredients, etc. or processing which influence served.
perceived sensory outcomes. Perceived Malt Aroma & Flavor: Roasted malt
Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) aromas and flavors including cocoa are acceptable at
• Apparent Extract/Final Gravity (°Plato) 1.008- low levels. A very low level of malt sweetness may be
1.014 (2.0-3.5 °Plato) • Alcohol by Weight (Volume) present and balanced by acidity from Lactobacillus.
3.5%-6.6% (4.4%-8.4%) • Hop Bitterness (IBU) 20-40 Perceived Hop Aroma & Flavor: Not perceived
• Color SRM (EBC) 4-20 (8-40 EBC) Perceived Bitterness: Very low to medium-low,
though acidity and wood aging (if used) may mask
higher bitterness levels.
French-Style Bière de Garde Fermentation Characteristics: Brettanomyces-
Color: Light amber to chestnut brown/red produced aromas and flavors should be absent or
Clarity: Chill haze is acceptable. These beers are very low. Fruity-estery, cherry or green apple aroma
often bottle conditioned so slight yeast haze is and flavor is apparent. Overall flavor is characterized
acceptable.
by low to high lactic sourness. Some versions may
Perceived Malt Aroma & Flavor: These beers are express very low to low acetic sourness and aroma.
characterized by a toasted malt aroma along with a Body: Low to medium-low with a refreshing
slight malt sweetness and/or toasted malt flavor. mouthfeel
Perceived Hop Aroma & Flavor: Low to medium Additional Notes: Oaky or woody flavors may be
from noble-type hops pleasantly integrated. Flavors of wine or distilled
Perceived Bitterness: Low to medium spirits associated with used barrels should not be
Fermentation Characteristics: Fruity-estery aromas evident. Bottle conditioned versions are often a
are medium to high. Fruity-estery flavors can be light blend of old and young beer to create the brewer’s
to medium. Diacetyl should not be perceived. Bière intended flavor balance.
de Garde may have Brettanomyces yeast-derived
flavors that are slightly acidic, fruity, horsey, goaty Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
and/or leather-like. Alcohol may be evident in higher • Apparent Extract/Final Gravity (°Plato) 1.008-
strength beers. 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
Body: Low to medium 3.8%-5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 •
Additional Notes: Earthy and/or cellar-like aromas Color SRM (EBC) 12-25 (24-50 EBC)
are acceptable.
Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 Belgian-Style Lambic

°Plato) • Apparent Extract/Final Gravity (°Plato) Color: Gold to medium amber
1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight Clarity: Cloudiness is acceptable
(Volume) 3.5%-6.3% (4.4%-8.0%) • Hop Bitterness Perceived Malt Aroma & Flavor: Sweet malt
(IBU) 20-30 • Color SRM (EBC) 7-16 (14-32 EBC) character should not be present
very low, and can include cheesy or floral lavender
Belgian-Style Flanders Oud Bruin character. Hop character is achieved by using stale
or Oud Red Ale and aged hops at low rates.
Color: Copper to very dark. SRM/EBC color values Perceived Bitterness: Very low
can be misleading because the red spectrum of color Fermentation Characteristics: Characteristic horsey,
is not accurately assessed by these measurement goaty, leathery and phenolic aromas and flavors
systems. derived from Brettanomyces yeast are often present
24
at moderate levels. High to very high fruity-estery levels. Old Lambic is blended with newly fermenting
aromas are present. Traditionally, Lambics are young Lambic to create this special style of Lambic.
unblended and spontaneously fermented. They These unflavored blended and secondary fermented
express high to very high levels of fruity esters as Lambic beers may be very dry or mildly sweet and
well as bacteria and yeast-derived sourness. Some are characterized by intense fruity-estery, sour, and
versions are fermented with the addition of cultured acidic flavors. Vanillin and other wood-derived
yeast and bacteria. Carbonation can range from very flavors should not be evident. Carbonation can be
low to high. Vanillin and other wood-derived flavors none (flat) to medium.
should not be evident. Body: Very low with dry mouthfeel
Body: Very low with dry mouthfeel Additional Notes: Gueuze Lambics, whose origin is
Additional Notes: Lambics originating in the Brussels the Brussels area of Belgium, are often simply called
area of Belgium are often simply called Lambic. Gueuze Lambic. Versions of this beer style made
Versions of this beer style made outside of the outside of the Brussels area are said to be "Belgian-
Brussels area cannot be called true Lambics. These Style Gueuze Lambics." The Belgian-style versions are
versions are said to be "Belgian-Style Lambic" and made to resemble many of the beers of true origin.
may be made to resemble many of the beers of true Historically, traditional Gueuze Lambics are dry and
origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual
completely attenuated, exhibiting no residual sweetness either from malt, sugar or other
sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with
sweeteners. Sweet versions may be created through unmalted wheat, malted barley, and stale, aged
addition of sugars or other sweeteners. Traditionally, hops. Some modern versions may have a degree of
Lambics are brewed with unmalted wheat and sweetness contributed by sugars or other
malted barley. sweeteners. See also Belgian-Style Lambic for
additional background information.
°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
1.000-1.010 (0-2.6 °Plato) • Alcohol by Weight • Apparent Extract/Final Gravity (°Plato) 1.000-
(Volume) 4.0%-6.5% (5.0%-8.2%) • Hop Bitterness 1.010 (0-2.6 °Plato) • Alcohol by Weight (Volume)
(IBU) 9-23 • Color SRM (EBC) 6-13 (12-26 EBC) 4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23
Belgian-Style Gueuze Lambic
Color: Gold to medium amber Belgian-Style Fruit Lambic
Clarity: Cloudiness is acceptable, as Gueuze is nearly Color: Often influenced by the color of added fruit
always bottle conditioned. Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt Perceived Malt Aroma & Flavor: Malt sweetness
character is not perceived should be absent, but sweetness of fruit may be low
Perceived Hop Aroma & Flavor: Not perceived to to high.
very low, and can include a cheesy or floral or Perceived Hop Aroma & Flavor: Hop aroma and
lavender-like attributes. flavor is not perceived. Cheesy hop character should
Perceived Bitterness: Very low not be perceived.
Fermentation Characteristics: Gueuze is Perceived Bitterness: Very low
characterized by intense fruity-estery, sour, and Fermentation Characteristics: Characteristic horsey,
acidic aromas and flavors. Diacetyl character should goaty, leathery and phenolic aromas and flavors
be absent. Characteristic horsey, goaty, leathery and derived from Brettanomyces yeast are often present
phenolic aromas and flavors derived from at moderate levels. Fermented sourness is an
Brettanomyces yeast are often present at moderate important part of the flavor profile, though
25
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 Perceived Bitterness: Varies depending on style
names Framboise, Kriek, Peche, Cassis, etc., are Fermentation Characteristics: Varies with style
characterized by fruit aromas and flavors. Fruit Body: Varies with style
Lambics, whose origin is the Brussels area of 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 entries in this category to allow for accurate
for additional background information. Such beers evaluation of diverse entries. Such information might
exhibiting wood-derived attributes should be include an underlying Belgian beer style not
categorized in other Wood-Aged categories. 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
processing which influence perceived sensory
outcomes.
Belgian-Style Table Beer
Color: Gold to black. Caramel color is sometimes
added to adjust color.
Clarity: Beer color may be too dark to perceive.
When clarity is perceivable, chill haze is acceptable at
low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character
• Color SRM (EBC) Color takes on hue of fruit (Color
might be evident
takes on hue of fruit EBC)
very low
Other Belgian-Style Ale Perceived Bitterness: Very low to low
Color: Varies with style
26
Fermentation Characteristics: Diacetyl character
should not be perceived. Traditional versions do not Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) •
use artificial sweeteners nor are they excessively Apparent Extract/Final Gravity (°Plato) 1.006-1.010
sweet. More modern versions can incorporate (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%-
sweeteners such as sugar and saccharine added post 2.9% (2.7%-3.7%) • Hop Bitterness (IBU) 15-25 •
fermentation for additional sweetness and to Color SRM (EBC) 3-6 (6-12 EBC)
increase smoothness.
Body: Low
Additional Notes: These beers may contain malted
Adambier
Color: Light brown to very dark
barley, wheat, and rye as well as unmalted wheat,
rye, oats and corn. Though not common, flavorings
When clarity is perceivable, chill haze is absent.
such as coriander or orange and lemon peel are
Perceived Malt Aroma & Flavor: Toast and caramel
sometimes added, but are barely perceptible. The
malt aroma and flavor may be evident. Astringency
mouthfeel is light to moderate, and sometimes
from highly roasted malt should not be present.
boosted with unfermented sugars/malt sugars. Low
carbonation and aftertaste are typical.
flavor is low. Traditional and non-hybrid varieties of
European hops are traditionally used.
Original Gravity (°Plato) 1.008-1.038 (2.1-9.5 °Plato)
1.034 (1-8.5 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: A cool ale
0.4%-2.8% (0.5%-3.5%) • Hop Bitterness (IBU) 5-15 • fermentation is typically used. Extensive aging and
Color SRM (EBC) 5-50 (10-100 EBC) acidification of this beer can mask malt and hop
character to varying degrees. Aging in barrels may
contribute some level of Brettanomyces and lactic
OTHER ORIGIN ALE STYLES character.
Additional Notes: The style originated in Dortmund
Grodziskie and is a strong, dark, hoppy ale which may or may
Color: Straw to golden not be sour. It may also be extensively aged in
Clarity: Chill haze is acceptable at low temperatures wooden barrels. Traditional versions may have a low
Perceived Malt Aroma & Flavor: Oak-smoked wheat or medium-low degree of smokiness. Adambier may
malt comprises the entire grain bill. Assertive or may not use wheat in its formulation. Smoke
smoked wheat malt aromas and flavors are medium character may be absent in contemporary versions.
to medium-high with aroma dominated by oak Fruited versions of this style which exhibit attributes
smoke. of wood-aging should be categorized as fruited
Perceived Hop Aroma & Flavor: Aroma and flavor of Wood- and Barrel-Aged Sour Beers. Fruited versions
noble hops ranges from not perceived to low of this style which do not exhibit attributes of wood-
Perceived Bitterness: Medium-low to medium aging should be categorized as Fruit Wheat Beers.
and flavor should be low. Diacetyl and DMS should Original Gravity (°Plato) 1.070-1.090 (17.1-21.6
not be perceived. An overall crisp flavor is achieved °Plato) • Apparent Extract/Final Gravity (°Plato)
by managing fermentation temperatures. Sourness 1.010-1.020 (2.6-5.1 °Plato) • Alcohol by Weight
should not be perceived. (Volume) 7.1%-8.7% (9.0%-11.0%) • Hop Bitterness
Body: Low to medium-low (IBU) 30-50 • Color SRM (EBC) 15-35 (30-70 EBC)
Additional Notes: Grodziskie (also known as
Graetzer) is an ale style of Polish origin. Historic
versions were often bottle conditioned and highly Dutch-Style Kuit, Kuyt or Koyt
carbonated. Color: Gold to copper
27
Clarity: Chill haze and other haze is acceptable 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-35 •
Perceived Malt Aroma & Flavor: The aroma is grainy Color SRM (EBC) 3-10 (6-20 EBC)
or grainy-bready. The distinctive character of this
beer is derived from the use of at least 45 percent
oat malt, at least 20 percent wheat malt with pale
Australian-Style Pale Ale
malt making up the remainder of the grain bill. Color: Straw to medium amber
Perceived Hop Aroma & Flavor: Very low to low Clarity: Yeast, chill and/or hop haze may be present
from noble hops or other traditional European in this style at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to
varieties
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
°Plato) • Apparent Extract/Final Gravity (°Plato) Additional Notes: Overall impression is a well-
1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight integrated easy drinking, refreshing pale ale style
(Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness with distinctive fruity Australian hop aromas and
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.
Classic Australian-Style Pale Ale Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) •
Color: Straw to copper Apparent Extract/Final Gravity (°Plato) 1.006-1.010
Clarity: Chill haze and/or a hazy appearance caused (1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2-
by yeast is acceptable at low levels 4.7 (4-6) • Hop Bitterness (IBU) 15-40 • Color SRM
Perceived Malt Aroma & Flavor: Low malt sweetness (EBC) 3-9 (6-18 EBC)
and other malt attributes are present
International-Style Pale Ale
Color: Gold to light brown
Fermentation Characteristics: Perceivable fruity-
estery aroma and flavor should be present, and are
defining character of this beer style, balanced by low
medium malt flavor and aroma should be present.
to medium hop aroma. Overall flavor impression is
Low caramel malt aroma and flavor may be present.
mild. Clean yeasty, bready character may be evident.
Perceived Hop Aroma & Flavor: Hop aroma is low to
Yeast in suspension if present may impact overall
high. Hop flavor is very low to high. Hop character
perception of bitterness. Diacetyl if present should
can vary widely depending on variety and origin of
be very low. DMS should not be present.
hops used, and should reflect attributes typical of
Body: Low to medium with a dry finish
non-U.S. and non-British variety hops.
Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) •
Apparent Extract/Final Gravity (°Plato) 1.004-1.010 Fermentation Characteristics: Fruity-estery flavor
(1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- and aroma can be low to high. Diacetyl should be
absent or present at very low levels. DMS should not
be present.
28
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 Body: Medium to full
• Color SRM (EBC) 5-14 (10-28 EBC) Additional Notes: Juniper aroma and flavor should
be evident due to the use of juniper
boughs/branches and berries in the brewing process.
Finnish-Style Sahti These beers are characterized by juniper and
Color: Pale to copper birchwood smoked malt.
Clarity: Chill haze, yeast haze and general turbidity is
acceptable. Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
Perceived Malt Aroma & Flavor: Malt aroma is • Apparent Extract/Final Gravity (°Plato) 1.010-
medium-low to medium. Malt flavor is medium to 1.014 (2.5-3.5 °Plato) • Alcohol by Weight (Volume)
high with malt sweetness evident. 4.4%-5.2% (5.5%-6.5%) • Hop Bitterness (IBU) 15-25
Perceived Hop Aroma & Flavor: Not present to very
low
Fermentation Characteristics: These beers can vary Breslau-Style Pale Schoeps
significantly in character. Fruity-estery and yeasty 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 Fermentation Characteristics: Fruity-estery aromas
°Plato) • Apparent Extract/Final Gravity (°Plato) may be evident as these beers are fermented with
1.016-1.040 (4-10 °Plato) • Alcohol by Weight ale yeast as opposed to wheat beer yeast. Fruity-
(Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness estery flavors may be present. Diacetyl and phenolic
(IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC) aromas and flavors should not be perceived.
Body: Full
Additional Notes: Traditional German wheat beer
Swedish-Style Gotlandsdricke yeast is not used in this style of beer
Color: Pale to copper
Clarity: Chill haze or yeast haze is acceptable Original Gravity (°Plato) 1.067-1.072 (16.5-17.5
Perceived Malt Aroma & Flavor: Malt aroma and °Plato) • Apparent Extract/Final Gravity (°Plato)
flavor is medium-low to medium. Birchwood smoke 1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight
character, derived from the malting process, should (Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness
be present. (IBU) 20-30 • Color SRM (EBC) 2-8+ (4-16+ EBC)
Perceived Hop Aroma & Flavor: Not present to very
low
Perceived Bitterness: Very low to medium-low
29
Breslau-Style Dark Schoeps thresholds, may be detectable by trained or sensitive
palates. Other fermentation or hop-derived sulfur
Color: Dark brown to black
aromas and flavors may be perceived at low levels.
Fruity-estery aromas and flavors should not be
When clarity is perceivable, chill haze is acceptable at
perceived. These are well attenuated beers.
low temperatures.
Body: Medium-light
Additional Notes: The head should be dense, pure
medium to medium-high. Roast malt bitterness may
white and persistent.
be evident at low levels. A high proportion of dark
wheat malt (as much as 80%) is used to brew these
beers as along with other specialty toasted and dark
specialty malts. They have a pronounced malt
character with aromas of toasted or nutty malt, but
lack caramel character.
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery aromas Bohemian-Style Pilsener
and flavors may be evident as these beers are Color: Straw to gold
fermented with ale yeast, but not with traditional Clarity: Appearance should be bright; chill haze
wheat beer yeast. Diacetyl and phenolic aromas and should not be present
flavors should not be perceived. Perceived Malt Aroma & Flavor: A slightly sweet and
Body: Full toasted, biscuity, bready malt aroma and flavor is
evident.
Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 Perceived Hop Aroma & Flavor: Low to medium-low,
°Plato) • Apparent Extract/Final Gravity (°Plato) derived from noble-type hops.
1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight Perceived Bitterness: Medium
(Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness Fermentation Characteristics: Very low levels of
(IBU) 20-30 • Color SRM (EBC) 25-40+ (50-80+ EBC) diacetyl and DMS character, if perceived, are
characteristic of this style and may accent malt
character. Low levels of fermented malt-derived
LAGER STYLES sulfur compounds may be evident.
Body: Medium
EUROPEAN-GERMANIC ORIGIN LAGER Additional Notes: The head should be dense.
STYLES
German-Style Pilsener 1.018 (3.6-4.5 °Plato) • Alcohol by Weight (Volume)
Color: Straw to pale 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 30-45
Clarity: Appearance should be bright; chill haze • Color SRM (EBC) 3-6 (6-12 EBC)
Perceived Malt Aroma & Flavor: A malty sweet
aroma and flavor should be present. Munich-Style Helles
Perceived Hop Aroma & Flavor: Hop aroma and Color: Pale to golden
flavor is moderate and pronounced, derived from Clarity: Appearance should be bright; chill haze
late hopping (not dry hopping) with noble-type hops. should not be present
Perceived Bitterness: Medium to high Perceived Malt Aroma & Flavor: Malt aroma and
Fermentation Characteristics: Very low levels of flavor are pronounced. Low levels of yeast-produced
DMS aroma and flavor, usually below most people’s sulfur aromas and flavors may be present. Malt
30
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)
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)
• Color SRM (EBC) 4-5.5 (8-11 EBC)
German-Style Maerzen
Color: Pale to reddish-brown
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
muted clean hop bitterness. Malt flavors should be
of light toast rather than strong caramel. Low level
Perceived Malt Aroma & Flavor: Sweet malt
caramel character is acceptable.
character should be low and should not be caramelly
Perceived Hop Aroma & Flavor: Very low to low,
flavor is low and of noble character
derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery and
Fermentation Characteristics: Fruity-estery flavors
diacetyl aromas and flavors should not be perceived
and aromas should not be perceived. Diacetyl should
Body: Medium
not be perceived.
Body: Medium
German-Style Oktoberfest/Wiesn
Vienna-Style Lager Color: Straw to golden
Color: Copper to reddish-brown
31
Perceived Malt Aroma & Flavor: Sweet maltiness is Perceived Malt Aroma & Flavor: Malt character is
low to medium-low low to medium, with chocolate, roast, and malt
Perceived Hop Aroma & Flavor: Very low to low aromas and flavors evident.
Perceived Bitterness: Very low to low and in balance Perceived Hop Aroma & Flavor: Very low to low,
with the low sweet maltiness derived from noble-type hops.
Fermentation Characteristics: Fruity-estery and Perceived Bitterness: Medium-low to medium-high
diacetyl aromas and flavors should not be perceived Fermentation Characteristics: Fruity-estery and
Body: Medium diacetyl aromas and flavors should not be perceived.
Additional Notes: Today's Oktoberfest beers are Body: Low to medium-low
similar to Dortmunder/European-Style Export beers Additional Notes: These beers offer a fine balance of
sweet maltiness and hop bitterness.
°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight °Plato) • Apparent Extract/Final Gravity (°Plato)
(Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight
(IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC) (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness
Munich-Style Dunkel
Color: Light brown to brown German-Style Schwarzbier
Clarity: Appearance should be bright; chill haze Color: Very dark brown to black, with a pale-colored
should not be present head.
Perceived Malt Aroma & Flavor: Malt character is Clarity: Beer color may be too dark to perceive.
low to medium, with chocolate, roast, bread or When clarity is perceivable, chill haze should not be
biscuit aromas and flavors contributed by the use of present.
dark Munich malt. Perceived Malt Aroma & Flavor: Medium malt
Perceived Hop Aroma & Flavor: Very low to low, aroma displays a mild roasted malt character. Malt
derived from noble-type hops. sweetness is low to medium, and displays a mild
Perceived Bitterness: Medium-low to medium roasted malt character without bitterness.
Fermentation Characteristics: Fruity-estery and Perceived Hop Aroma & Flavor: Hop aroma and
diacetyl aromas and flavors should not be perceived flavor is very low to low, derived from noble-type
Body: Low to medium-low hops.
Additional Notes: Dunkels do not offer an overly Perceived Bitterness: Low to medium
sweet impression, but rather a balance between malt Fermentation Characteristics: Fruity-estery and
and dark malt sweetness and hop character. diacetyl aromas and flavors should not be perceived
Body: Low to medium-low
°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight • Apparent Extract/Final Gravity (°Plato) 1.010-
(Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness 1.016 (2.6-4.1 °Plato) • Alcohol by Weight (Volume)
(IBU) 16-25 • Color SRM (EBC) 15-17 (30-34 EBC) 3.0%-3.9% (3.8%-4.9%) • Hop Bitterness (IBU) 22-30
European-Style Dark Lager
Color: Light brown to dark brown German-Style Leichtbier
Clarity: Appearance should be bright; chill haze Color: Straw to pale
should not be present Clarity: Appearance should be bright; chill haze
32
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

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
Perceived Hop Aroma & Flavor: Hop aroma and present with very low to medium-high beechwood
flavor is very low to low, derived from noble-type smoke aromas and flavors. Smoke flavors should be
hops. smooth, without harshness. Smoke flavor may create
Perceived Bitterness: Low to medium a perception of mild sweetness.
Fermentation Characteristics: Fruity-estery and Perceived Hop Aroma & Flavor: Very low
diacetyl aromas and flavors should not be perceived Perceived Bitterness: Medium, increasing
Body: Medium proportionately with starting gravity.
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) and flavors, if present, should be minimal. Diacetyl
• Apparent Extract/Final Gravity (°Plato) 1.008- should not be perceived.
1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) Body: Medium to full
• Color SRM (EBC) 4-5.5 (8-11 EBC) Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
Bamberg-Style Maerzen Rauchbier 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30
Color: Pale to light brown • Color SRM (EBC) 20-30 (40-60 EBC)
33
German-Style Heller Bock/Maibock 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30
Color: Pale to light amber. The German word “helle”
means light-colored, thus Heller Bock is a pale beer.
Clarity: Appearance should be bright; chill haze German-Style Doppelbock
should not be present Color: Copper to dark brown
Perceived Malt Aroma & Flavor: Light toasty and/or Clarity: Appearance should be bright; chill haze
bready aroma and flavor is often evident. Roast or should not be present
heavy toast/caramel malt aromas and flavors should Perceived Malt Aroma & Flavor: Pronounced aromas
not be present. and flavors of toasted malted barley. Some caramel
Perceived Hop Aroma & Flavor: Low to medium-low, and toffee character can contribute to complexity in
derived from noble-type hops. a secondary role. Malty sweetness is pronounced but
Perceived Bitterness: Low to medium-low should not be cloying. There should be no
Fermentation Characteristics: Fruity-estery aromas astringency from roasted malts.
and flavors, if present, should be low. Diacetyl should Perceived Hop Aroma & Flavor: Hop aroma is
not be perceived. absent. Hop flavor is low.
Body: Medium to full Perceived Bitterness: Low
Fermentation Characteristics: Alcoholic strength is
Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) high. Fruity-estery flavors and aromas are commonly
• Apparent Extract/Final Gravity (°Plato) 1.012- perceived at low to moderate levels. Diacetyl should
1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) be absent.
5.0%-6.4% (6.3%-8.1%) • Hop Bitterness (IBU) 20-38 Body: Full
Traditional German-Style Bock • Apparent Extract/Final Gravity (°Plato) 1.014-
Color: Dark brown to very dark
Perceived Malt Aroma & Flavor: Traditional Bocks
are made with all malt, and have high malt character German-Style Eisbock
with aromas of toasted or nutty malt, but not Color: Light brown to black
caramel. Traditional bocks display high malt Clarity: Appearance should be bright; chill haze
sweetness. The malt flavor profile should display a should not be present
balance of sweetness and toasted or nutty malt, but Perceived Malt Aroma & Flavor: Sweet malt
not caramel. character is very high
Perceived Hop Aroma & Flavor: Very low Perceived Hop Aroma & Flavor: Hop aroma and
Perceived Bitterness: Medium, increasing flavor is absent
proportionately with starting gravity. Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity-estery aromas Fermentation Characteristics: Alcohol may be
and flavors if present, should be minimal. Diacetyl perceived in aroma. Fruity-estery aromas and flavors
should not be perceived. may be evident, but not overpowering. Diacetyl
Body: Medium to full should be absent. Alcoholic strength is very high.
Body: Very full
Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) Additional Notes: This is a stronger version of
• Apparent Extract/Final Gravity (°Plato) 1.018- Doppelbock. Traditionally, these beers were created
1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume) by freezing a Doppelbock and removing the ice, thus
concentrating the alcohol.
34
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)
Additional Notes: Kellerbier Lagers are unfiltered
lagered versions of German lager beer styles such as American-Style Light Lager
Munich-Style Helles, Dunkel, Dortmunder/Export,
Color: Very light to pale
Bohemian Pilsener and German Pilsener. Sulfur and
Clarity: Chill haze should not be present
acetaldehyde should enhance the flavor of these
Perceived Malt Aroma & Flavor: Very low
beers. These unfiltered beers are packaged and
Perceived Hop Aroma & Flavor: Absent to very low
served with low to moderate amounts of yeast.
Perceived Bitterness: Absent to very low
Contemporary versions may be filtered and dosed
Fermentation Characteristics: Low fruity-estery
with yeast during packaging.
aromas and flavors are acceptable. Diacetyl should
be absent. Corn, rice, or other grain or sugar adjuncts
are often used. These beers are characterized by an
extremely high degree of attenuation. Final gravity is
often less than 1.000 (0 ºPlato).
evaluation of diverse entries. Such information should
Body: Low with dry mouthfeel
include the underlying Germanic lager beer style
Additional Notes: These beers are high in
upon which the entry is based.
carbonation. Flavor attributes typical of beer are
35
usually very low when present. Calories should not Fermentation Characteristics: DMS, fruity-estery and
exceed 125 per 12-ounce serving. Low carb beers diacetyl aromas and flavors should be absent.
should have a maximum carbohydrate level of 3.0 Body: Medium-low to medium
gm per 12 oz. (356 ml). Additional Notes: Up to 25% corn and/or rice in the
grist should be used. Beers in this category hew to
Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) American-style lagers typical of the pre-Prohibition
• Apparent Extract/Final Gravity (°Plato) 0.992- era.
1.008 (minus 2.1-2.1 °Plato) • Alcohol by Weight When using these guidelines as the basis for
(Volume) 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness evaluating entries at competitions, organizers may
(IBU) 4-10 • Color SRM (EBC) 1.5-4 (3-8 EBC) wish to subcategorize this category into rice and corn
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”
refers to light body and reduced calories rather than Original Gravity (°Plato) 1.045-1.060 (11.2-14.7
color. °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Malt Aroma & Flavor: Malt sweetness is (Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness
very low but evident (IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC)
Perceived Hop Aroma & Flavor: Absent to low
Fermentation Characteristics: Low fruity-estery Contemporary American-Style
aromas and flavors are acceptable. Diacetyl should Pilsener
be absent. Corn, rice, or other grain or sugar adjuncts
Color: Straw to gold
may be used but all-malt formulations are also made.
Body: Low to medium-low
Additional Notes: Calories should not exceed 125 per
Perceived Malt Aroma & Flavor: Medium-low to
12-ounce serving. These beers are high in
medium
carbonation.
flavor is medium to high. While traditional versions
exhibit hop-derived attribute typical of noble-type
hops, contemporary versions will exhibit hop and
aroma attributes typical of a wide range of American
hop varieties, including citrus, fruit-like or others.
Fermentation Characteristics: DMS, fruity-estery and
American-Style Pilsener diacetyl aromas and flavors should be absent.
Color: Straw to gold Body: Medium-low to medium
Clarity: Appearance should be bright; chill haze Additional Notes: Up to 25% corn and/or rice in the
should not be present grist should be used. Beers in this category diverge
Perceived Malt Aroma & Flavor: Medium-low to from American-style lagers typical of the pre-
medium Prohibition era by virtue of a wide range of hop
Perceived Hop Aroma & Flavor: Hop aroma and aroma and flavor attributes.
flavor is medium to high, exhibiting attributes typical When using these guidelines as the basis for
of noble-type hops evaluating entries at competitions, organizers may
Perceived Bitterness: Medium to high wish to subcategorize this category into rice and corn
subcategories, or may wish to group Pre-Prohibition
36
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 Diacetyl should not be perceived.
°Plato) • Apparent Extract/Final Gravity (°Plato) Body: Low to medium-low
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Additional Notes: Beers of this style are varied in
(Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness 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 Original Gravity (°Plato) 1.050-1.060 (12.4-14.7
Color: Very pale to golden °Plato) • Apparent Extract/Final Gravity (°Plato)
Clarity: Appearance should be bright; chill haze 1.004-1.010 (1-2.6 °Plato) • Alcohol by Weight
should not be present (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness
Perceived Malt Aroma & Flavor: Low malt sweetness (IBU) 12-23 • Color SRM (EBC) 2-6 (4-12 EBC)
is present
Perceived Hop Aroma & Flavor: Low
Perceived Bitterness: Low American-Style Amber Lager
Fermentation Characteristics: Fruity-estery and 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 diacetyl aromas and flavors should be absent
evaluating entries at competitions, organizers may Body: Medium
wish to subcategorize this category into rice and corn
subcategories. Original Gravity (°Plato) 1.042-1.056 (10.5-13.8
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight
• Apparent Extract/Final Gravity (°Plato) 1.006- (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) (IBU) 18-30 • Color SRM (EBC) 6-14 (12-28 EBC)
American-Style
American-Style Malt Liquor Maerzen/Oktoberfest
Color: Pale to reddish brown
Perceived Malt Aroma & Flavor: Malt aroma and
flavor should express a light toasted character.
Perceived Malt Aroma & Flavor: Some malt
Bready or biscuity malt aroma and flavor is
sweetness is perceived
acceptable. A low level of caramel character is
acceptable. Sweet maltiness should be present.
37
Perceived Hop Aroma & Flavor: Low to medium-low contribute coffee character but there should be no
Perceived Bitterness: Medium-low to medium bitter or astringent flavors. Debittered roast malts
Fermentation Characteristics: Fruity-estery and are best used for this style.
diacetyl aromas and flavors should not be perceived Perceived Hop Aroma & Flavor: Very low. Floral hop
Body: Medium aroma can complement aromatics.
Additional Notes: The American version of this Perceived Bitterness: Low to medium-low
classic German beer is distinguished by a more Fermentation Characteristics: Due to its alcoholic
pronounced hop character strength, there may be very low to low levels of
complex alcohol aromas and flavors and/or higher
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 levels of fruitiness suggestive of berries, grapes and
°Plato) • Apparent Extract/Final Gravity (°Plato) plums, but not banana. Fruity-estery aromas and
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight flavors from warm fermentation is not appropriate.
(Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness Diacetyl and DMS should not be apparent.
(IBU) 20-30 • Color SRM (EBC) 4-15 (8-30 EBC) Body: Medium to full
Additional Notes: Baltic Porter is brewed with lager
yeast and fermented and lagered cold producing a
American-Style Dark Lager smooth beer
Color: Light brown to very dark
Clarity: Appearance should be bright; chill haze Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato)
should not be present • Apparent Extract/Final Gravity (°Plato) 1.016-
Perceived Malt Aroma & Flavor: Low malt aroma 1.022 (4.1-5.6 °Plato) • Alcohol by Weight (Volume)
and flavor may include low levels of caramel 6.0%-7.4% (7.6%-9.3%) • Hop Bitterness (IBU) 35-40
Perceived Hop Aroma & Flavor: Very low to low • Color SRM (EBC) 20+ (40+ EBC)
Perceived Bitterness: Very low to low, and dissipates
quickly.
Fermentation Characteristics: Carbonation is high. Australasian, Latin American or
Fruity-estery, DMS and diacetyl aromas and flavors Tropical-Style Light Lager
Body: low
absent
very low
Fermentation Characteristics: Sugar adjuncts are
OTHER ORIGIN LAGER STYLES often used to lighten the body and flavor, sometimes
contributing to very low to low fruity-estery aromas
and flavors of apple/pear. Diacetyl should be absent.
Baltic-Style Porter Body: Low
Color: Very deep ruby/garnet to black Additional Notes: Sugar, corn, rice, and other cereal
Clarity: Often opaque. When clarity is perceivable, grains are used as adjuncts.
chill haze should not be present. Original Gravity (°Plato) 1.038-1.046 (9.5-11.4
Perceived Malt Aroma & Flavor: Malt sweetness is °Plato) • Apparent Extract/Final Gravity (°Plato)
medium-low to medium-high. Distinctive malt 1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight
aromas and flavors of caramelized sugars, dark (Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness
sugars and licorice along with chocolate character of (IBU) 9-18 • Color SRM (EBC) 2-5 (4-10 EBC)
roasted malts are present. Roasted dark malts may
38
International-Style Pilsener Additional Notes: This category includes any style of
beer made lower in strength than described in the
Color: Straw to pale
classic style guidelines. These beers should exhibit
lower alcohol content than the classic style.
Drinkability is key to a successful session beer. Beers
Perceived Malt Aroma & Flavor: Residual malt
exceeding 5.0% abv (4% abw) are not categorized as
aroma and flavor may be perceived at low levels
Session Beers. Beers which fit in another classic or
Perceived Hop Aroma & Flavor: Low
traditional category should not be categorized as
Session Beers.
Fermentation Characteristics: Very low levels of
DMS aroma and flavor are acceptable. Fruity-estery
evaluating entries at competitions, organizers may
and diacetyl aromas and flavors should not be
wish to further subcategorize this category, for
perceived.
example, creating a Session India Pale Ale or other
Body: Low to medium
large subcategory(ies) as needed. Competition
Additional Notes: These beers are often brewed with
organizers may request that brewers provide actual
rice, corn, wheat, or other grains making up part of
percent alcohol by volume (abv) for their entries in
the mash. Sugar adjuncts may be added during the
this category.
wort production process.
1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume)
• Color SRM (EBC) 2+ (4+ EBC)
American-Style Cream Ale

HYBRID/MIXED LAGERS Color: Straw to gold
Clarity: Chill haze should be very low or not be
OR ALES present
ALL ORIGIN HYBRID/MIXED LAGERS OR ALES medium pale malt aroma may be present. Caramel
malt aroma and flavor should be absent. The
dominant flavor is of pale malt sweetness at
Session Beer medium-low to medium levels. Corn or other
Color: The color should mimic the classic style upon
adjuncts may be perceived at low levels.
which the beer is based
Clarity: Appearance may vary from brilliant to hazy
flavor is very low to low or may be absent
to cloudy and should mimic the classic style upon
which the beer is based
Perceived Malt Aroma & Flavor: Should mimic the
and flavor may be perceived. Sulfur and/or DMS
classic style upon which the beer is based
should be absent or extremely low. Diacetyl should
Perceived Hop Aroma & Flavor: Should mimic the
not be perceived.
classic style upon which the beer is based
Body: Low
Perceived Bitterness: Should mimic the classic style
Additional Notes: These crisp and refreshing beers
upon which the beer is based
are fermented warm with ale or lager yeast and
Fermentation Characteristics: Varies with underlying
lagered cold
style
Body: Varies with underlying style
39
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 Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Color: Light amber to medium amber • Apparent Extract/Final Gravity (°Plato) 1.006-
Clarity: Appearance should be bright; chill haze 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
should not be present 2.8%-4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35
Perceived Malt Aroma & Flavor: Toasted malt • Color SRM (EBC) 4-10 (8-20 EBC)
and/or caramel malt aroma and flavor may be
perceived
Perceived Hop Aroma & Flavor: Low to medium-low Light American Wheat Beer
Perceived Bitterness: Medium to medium-high without Yeast
Color: Straw to light amber
and flavors are low to medium-low. Diacetyl should
Clarity: Chill haze is acceptable
be absent.
Perceived Malt Aroma & Flavor: Low to medium-low
Body: Medium
Additional Notes: California Common beers are
brewed with lager yeasts but fermented at warm
temperatures like ales
aroma and flavor is typical. Phenolic, clove-like
aromas and flavors should not be perceived. Diacetyl
should not be perceived. No yeast aroma and flavor
should be evident.
Body: Very low to medium
Additional Notes: These beers can be fermented
with either ale or lager yeast. The grist should
include at least 30 percent malted wheat.
Light American Wheat Beer with
Yeast • Apparent Extract/Final Gravity (°Plato) 1.004-
Color: Pale to light amber 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Clarity: These beers are packaged with yeast in the 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35
bottle, so appearance may range from hazy to very • Color SRM (EBC) 2-10 (4-20 EBC)
cloudy. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Low to medium-low
malt aroma and sweet malt flavor is present Dark American Wheat Beer with
Perceived Hop Aroma & Flavor: Low to medium Yeast
Color: Medium amber to dark brown
Fermentation Characteristics: Yeast character should
Clarity: This style is packaged with yeast in the bottle
be low to medium and should not dominate the
so appearance may range from hazy to very cloudy.
character of malt and hops. Phenolic, clove-like
Chill haze is acceptable.
aromas should not be perceived. Low fruity-estery
Perceived Malt Aroma & Flavor: Malt aromas and
aroma and flavor is typical. Diacetyl and phenolic,
flavors can include low roasted malt character
clove-like character should not be perceived.
expressed as cocoa, chocolate or caramel as well as
40
toffee or biscuit. Medium-low to medium-high malt
sweetness is present. Roast malt astringency is Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato)
acceptable when balanced with malt sweetness. • Apparent Extract/Final Gravity (°Plato) 1.004-
Perceived Hop Aroma & Flavor: Low to medium 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Perceived Bitterness: Low to medium 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-25
Fermentation Characteristics: Low fruity-estery • Color SRM (EBC) 9-22 (18-44 EBC)
aroma and flavor is typical. Yeast character should be
low to medium and should not dominate malt and
hops. Diacetyl and clove-like phenolics should not be
American-Style Fruit Beer
Color: Can range from pale to very dark depending
perceived.
on the underlying style, and is often influenced by
Body: Low to medium
the color of added fruit.
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Not perceived to
include at least 30 percent malted wheat. Because
medium-low
this style is served with yeast, there should be a full
yeasty mouthfeel.
medium-low
Perceived Bitterness: In balance with fruit character
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
South German wheat beer or Berliner-style Weisse
Dark American Wheat Beer yeasts should be categorized elsewhere. Fruit beers
without Yeast exhibiting acidic sourness from cultured or wild
bacterial fermentation should be categorized
Color: Medium amber to dark brown
elsewhere. Acidic bacterial fermentation, if present,
Clarity: Chill haze is acceptable
contributes to acidity and enhances fruity balance.
Perceived Malt Aroma & Flavor: Malt aromas and
No wild fermentation should be evident.
flavors can include low roasted malt character
Body: Varies with style
expressed as cocoa, chocolate or caramel as well as
Additional Notes: Fruit aromas, ranging from subtle
toffee or biscuit. Medium-low to medium-high malt
to intense, should be evident and should not be
sweetness is present. Roast malt astringency is
overpowered by hop aromas. Fruit or fruit extracts,
acceptable when balanced with malt sweetness.
used as an adjunct in either the mash, kettle, primary
or secondary fermentation, provide harmonious fruit
character ranging from subtle to intense. Within the
framework of these guidelines, fruit beers fermented
aroma and flavor is typical. No yeast aroma should
with Belgian yeast (Wit, Abbey, Farmhouse, Saison
be evident. Diacetyl and clove-like phenolics should
and/or Brettanomyces) should be categorized as
not be perceived.
Belgian-Style Fruit Beers, or possibly as fruited Brett
Body: Low to medium
Beers. Some beers may fit into this category if they
contain fruity adjuncts but no actual fruit. As an
example, a juniper berry-flavored beer with notable
include at least 30 percent malted wheat. No yeast
juniper berry fruity flavor and/or aroma could be
flavor should be evident. Because this style is
categorized as a Fruit Beer, whereas a beer in which
packaged and served without yeast, no yeast should
the juniper berry character is more herbal or spicy
be evident in the mouthfeel.
41
should be categorized as an Herb and Spice Beer. fall within those categories as they are commonly
Fruit Beers brewed with wheat should be categorized brewed with fruit. Fruited versions of Grodziskie, or
as Fruit Wheat Beers. Fruit Beers brewed with Germanic-derived styles such as various Weizen or
unusual fermentable(s), but no wheat, should be other wheat beer styles, including fruited examples
categorized as Fruit Beers. Within the framework of of Adambier which do not exhibit attributes of wood-
these guidelines, coconut is defined as a vegetable, ageing, should be categorized as Fruit Wheat Beers,
and beers containing coconut should be categorized as those styles are not commonly brewed with fruit.
as Field Beers. Such beers could deviate from parameters shown for
When using these guidelines as the basis for those styles but should be suggestive of the
evaluating entries at competitions, brewers may be underlying classic beer style with fruit added. Within
asked to provide supplemental information about the framework of these guidelines, coconut is
entries in this category to allow for accurate defined as a vegetable, and beers containing coconut
evaluation of diverse entries. Such information might should be entered as Field Beers.
include the underlying beer style upon which the When using these guidelines as the basis for
entry is based, or other information unique to the evaluating entries at competitions, brewers may be
entry such as fruit(s) used or processing which asked to provide supplemental information about
influence perceived sensory outcomes. entries in this category to allow for accurate
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 include the underlying beer style upon which the
°Plato) • Apparent Extract/Final Gravity (°Plato) entry is based, or other information unique to the
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight entry such as fruit(s) used or processing which
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness influence perceived sensory outcomes.
Fruit Wheat Beer 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
Color: Generally straw to light amber, and often 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35
influenced by the color of added fruit. • Color SRM (EBC) 2-10, or color of fruit (4-20, or
Clarity: Chill haze is acceptable. These beers may be color of fruit EBC)
served with or without yeast. When served with
yeast, appearance is hazy to very cloudy.
Perceived Malt Aroma & Flavor: Low to medium-low Belgian-Style Fruit Beer
Perceived Hop Aroma & Flavor: Low to medium Color: Can range from pale to dark depending on
Perceived Bitterness: Low to medium underlying Belgian style, and is often influenced by
Fermentation Characteristics: These beers can be the color of added fruit
fermented with either ale or lager yeast depending Clarity: Clear to hazy beer is acceptable
on the underlying wheat beer style. Low fruity-estery Perceived Malt Aroma & Flavor: Can vary from not
aroma and flavor is typical. Diacetyl should not be perceived to medium-high
perceived. In versions served with yeast, yeasty Perceived Hop Aroma & Flavor: Low to high
aroma and flavor should be low to medium. Perceived Bitterness: Varies with underlying Belgian
Body: Low to medium style
Additional Notes: The grist should include at least 30 Fermentation Characteristics: Acidic bacterial
percent malted wheat. Fruit or fruit extracts fermentation attributes may be evident. If present, it
contribute aroma and flavor expressing true fruit contributes to acidity and enhances fruity balance.
complexity. Versions served with yeast should Body: Varies with style
demonstrate a full yeasty mouthfeel. Fruited Additional Notes: Fruit aromas, ranging from subtle
versions of Berliner Weisse or Contemporary Gose to intense, should be evident and should not be
42
overpowered by hop aromas. Belgian-Style Fruit Field Beer
Beers are fermented with traditional Belgian yeast,
(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,
used as adjuncts in either the mash, kettle, primary
medium-high
or secondary fermentation, provide harmonious fruit
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.
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
beers brewed with additional adjuncts could fall in
entered as Field Beers. All beers containing chili
this category or perhaps as Experimental Beers. Fruit
peppers should be categorized as Chili Beers. Beers
beers fermented with German, British or American
containing nuts should be categorized as Field Beers.
ale or lager yeast should be categorized as American-
Style Fruit Beers or as Fruit Wheat Beers.
entry is based, or other information unique to the
entry such as vegetable(s) used or processing which
influence perceived sensory outcomes.
entry such as fruit(s) used or processing which
43
Pumpkin Spice Beer Perceived Malt Aroma & Flavor: Can vary from low
to medium-high depending on the underlying style
Color: Can vary from pale to very dark depending on
Perceived Hop Aroma & Flavor: None to medium
the underlying style
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying
Perceived Malt Aroma & Flavor: Can vary from low
beer style
to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium
Additional Notes: Pumpkin/Squash beers are any
and should not overpower spice, pumpkin or squash,
beers incorporating pumpkins (Cucurbita pepo) or
if present, or overall balance of aromas and flavors.
winter squash as an adjunct in either the mash,
Perceived Bitterness: Low to medium-low
kettle, primary or secondary fermentation. Pumpkin
or squash aromas and flavors, ranging from subtle to
beer style
intense, should be present. These beers are not
spiced, but may have flavors associated with other
Additional Notes: These are any beers using
beer styles such as smoked beer, fruit beer, sour
pumpkins (Cucurbita pepo) or winter squash as an
beer, etc. Spice aromas and flavors should be absent.
adjunct in either the mash, kettle, primary or
Versions exhibiting spice aromas and/or flavors
secondary fermentation. Pumpkin or squash may not
should be categorized as Pumpkin Spice Beers or as
be evident or may range from subtle to intense. They
other spice beer or possibly as experimental beer
are spiced with other ingredients whose character
styles.
should be evident and in balance. While cinnamon,
allspice, clove and nutmeg are common spices added
to American-type pumpkin beers, other spices may
be used. For example, a brewer could replicate a Wit-
Pumpkin spiced beer by using orange peel and
coriander.
entry such as pumpkin or squash used and related
processing, or other factors which influence perceived
sensory outcomes.
entry such as spice(s) used, pumpkin or squash used if
any and related processing, or other factors which
°Plato) • Apparent Extract/Final Gravity (°Plato) Chocolate or Cocoa Beer
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight Color: Light amber to black depending on the
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness underlying style
(IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC) Clarity: Clear to hazy beer is acceptable
Pumpkin/Squash Beer medium-high malt sweetness balanced with cocoa
flavors and aromas
Perceived Hop Aroma & Flavor: Hop aroma is not
on the underlying style
perceived to very low. Hop flavor may be lower than
44
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
Chili Pepper Beer
entry such as type or form of chocolate used or other Color: Can range from pale to very dark depending
on the underlying style
factors which influence perceived sensory outcomes.
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from very
low to medium-high depending on the underlying
style
Perceived Hop Aroma & Flavor: Very low to very
high
Varies with style
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Chili pepper aroma
Coffee Beer and flavor attributes should be harmonious with the
Color: Pale to black depending on the underlying underlying beer style. Chili pepper character may be
style expressed as vegetal, spicy and/or hot on the palate.
Clarity: Clear to hazy is acceptable Body: Representative of underlying style
Perceived Malt Aroma & Flavor: Medium-low to Additional Notes: Chili Beers are any beers using chili
medium malt sweetness provides balance with peppers for flavor, aroma and/or heat. Chili
coffee flavor and aroma character can range from subtle to intense. Chili
Perceived Hop Aroma & Flavor: Low to high pepper aroma may or may not be evident. Within the
depending on the underlying style framework of these guidelines, all beers containing
Perceived Bitterness: Varies with underlying style chili peppers should be categorized as Chili Beers.
Fermentation Characteristics: Typical of underlying Beers which represent more than one style, such as
style chili beers with chocolate, should be categorized as
Body: Reflective of the underlying beer style Chili Beers.
Additional Notes: Coffee beers incorporate coffee in When using these guidelines as the basis for
any form. Coffee character should be apparent as the evaluating entries at competitions, brewers may be
defining attribute of this category, ranging from asked to provide supplemental information about
45
entries in this category to allow for accurate or other factors which influence perceived sensory
evaluation of diverse entries. Such information might outcomes.
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
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 (IBU) 5-40 • Color SRM (EBC) 5-50 (10-100 EBC)
Specialty Beer
Color: Very light to black depending on the
underlying style
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
Body: Varies with underlying style styles. Beers containing wheat should be classified in
Additional Notes: Herb and Spice beers are any one of several wheat beer styles. The use of rice or
beers using herbs or spices derived from roots, corn would not normally be considered unusual since
seeds, fruits, vegetable, flowers, etc. Herb and/or these adjuncts are commonly used in beer
spice character can range from subtle to intense. production; however beers made with rice or corn
Classifying these beers can be complex. Beers which types which imbue highly distinctive flavor attributes
exhibit herbal and/or spicy character are considered might be categorized as specialty beers.
Herb and Spice Beers. Beers brewed with chili Body: Varies with underlying style
peppers are categorized as Chili Pepper Beers. Beers Additional Notes: Classifying these beers can be
brewed with pumpkin in which herb and spice complex. Within the framework of these guidelines,
character dominates should be categorized as nuts generally impart much more flavor than
Pumpkin Spice Beers. fermentables, and beers containing nuts should be
When using these guidelines as the basis for categorized as Field Beers. Likewise, within the
evaluating entries at competitions, brewers may be framework of these guidelines, coconut is defined as
asked to provide supplemental information about a vegetable and beers containing coconut should be
entries in this category to allow for accurate categorized as Field Beers. Beers brewed with honey
evaluation of diverse entries. Such information might should be categorized as Specialty Honey Beers.
include the underlying beer style upon which the Beers brewed with roots, seeds, flowers etc. which
entry is based, or other information unique to the exhibit herbal and/or spicy characters should be
entry such as type or form of herb(s) or spice(s) used categorized as Herb and Spice Beers. While beers
46
brewed with fruits or vegetables may derive include the underlying beer style upon which the
fermentable carbohydrate from those sources, they entry is based, or other information unique to the
should be categorized within various Fruit Beer or entry such as type and/or source of honey used or
Field Beer categories. Spiced versions of beers made other factors which influence perceived sensory
with unusual fermentables should be categorized as outcomes.
Experimental Beers. Beers brewed with both unusual
fermentables and fruit should be categorized as Fruit Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
Beers. °Plato) • Apparent Extract/Final Gravity (°Plato)
When using these guidelines as the basis for 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
evaluating entries at competitions, brewers may be (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
asked to provide supplemental information about (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC)
Rye Beer
Color: A wide range of color is acceptable. Lighter
versions are straw to copper, while darker versions
entry such as type or form of unusual carbohydrate
are dark amber to dark brown.
source used or other factors which influence
Clarity: Chill haze is acceptable in versions packaged
perceived sensory outcomes.
and served without yeast. In versions served with
Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ yeast, appearance may range from hazy to very
°Plato) • Apparent Extract/Final Gravity (°Plato) cloudy.
1.006-1.030+ (1.5-7.6+ °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: In darker versions,
malt aromas and flavors can optionally include low
(Volume) 2.0%-20+% (2.5%-25+%) • Hop Bitterness
roasted malt character expressed as cocoa/chocolate
or caramel. Aromatic toffee, caramel, or biscuit
character may also be present. Low level roastiness,
Specialty Honey Beer graininess, or tannin astringency is acceptable when
Color: Very light to black depending on underlying balanced with low to medium malt sweetness.
style Perceived Hop Aroma & Flavor: Low to medium-high
Clarity: Clear to hazy is acceptable Perceived Bitterness: Low to medium
Perceived Malt Aroma & Flavor: Varies depending Fermentation Characteristics: Low levels of spicy,
on intention of brewer fruity-estery aromas are typical. Yeast-derived
Perceived Hop Aroma & Flavor: Very low to very aromas and flavors such as phenolic, clove-like may
high be present when consistent with underlying beer
Perceived Bitterness: Very low to very high style. These beers can be fermented with either ale
Fermentation Characteristics: Honey Beers may be or lager yeast. Diacetyl should not be perceived. Low
brewed to a traditional style or may be experimental. to medium yeast aroma may be present in versions
Honey Beers incorporate honey as a fermentable packaged with yeast.
sugar in addition to malted barley. Honey character Body: Low to medium
should be evident in aroma and flavor, but should Additional Notes: The grist should include sufficient
not be overpowering. rye so that rye character is evident in the beer. Beers
Body: Varies with underlying style brewed with rye that do not exhibit rye character
When using these guidelines as the basis for should be categorized in other beer styles. Rye
evaluating entries at competitions, brewers may be character is often described as slightly spicy and
asked to provide supplemental information about subtly black pepper-like. Versions served with yeast
entries in this category to allow for accurate should portray a full yeasty mouthfeel.
47
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
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
Perceived Bitterness: Low to high
Fermentation Characteristics: Acidity resulting from Mixed-Culture Brett Beer
Brettanomyces fermentation results in a complex Color: Any color is acceptable. Beer color may be
flavor profile. Brettanomyces character, at low to influenced by the color of added fruits or other
high levels, should be present and expressed as ingredients.
horsey, goaty, leathery, phenolic, fruity and/or acidic Clarity: Chill haze, bacteria and yeast-induced haze is
aromas and flavors. Brettanomyces character may or allowable at low to medium levels at any
may not be dominant. Acidity from Brettanomyces temperature.
should be low to medium-low. Cultured yeast strains Perceived Malt Aroma & Flavor: In darker versions,
may be used in the fermentation. Beers fermented roasted malt, caramel and chocolate aromas and
with Brettanomyces that do not exhibit attributes flavors are present at low levels.
typical of Brettanomyces fermentation should be Perceived Hop Aroma & Flavor: Low to high
classified elsewhere. Beers in this style should not Perceived Bitterness: Low to high
incorporate bacteria or exhibit a bacteria-derived Fermentation Characteristics: Moderate to intense
flavor profile. Moderate to intense fruity-estery fruity-estery aromas and flavors are evident. Acidity
aromas and flavors should be evident. Diacetyl and resulting from fermentation with Brettanomyces
DMS should not be perceived. and/or bacteria results in a complex flavor profile.
Body: Low to high Brettanomyces character should be present and
Additional Notes: Fruited versions will exhibit fruit expressed as horsey, goaty, leathery, phenolic, fruity
flavors in balance with other elements. Wood vessels and/or acidic aromas and flavors. Cultured yeast may
48
be used in the fermentation. Bacteria should be having mild fruitiness and mild earthiness, with
incorporated and in evidence. Bacteria will mushroom and/or an umami protein-like character.
contribute acidity which may or may not dominate A high amount of alcohol may be evident.
the flavor profile. Diacetyl and DMS should not be Body: Varies depending on original gravity.
perceived. Mouthfeel also varies.
Body: Low to high Additional Notes: High carbonation should be
Additional Notes: Fruited versions will exhibit fruit evident.
flavors in balance with other elements. Wood vessels
may be used for fermentation and aging, but wood- Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato)
derived aromas and flavors such as vanillin should • Apparent Extract/Final Gravity (°Plato) 1.008-
not be present. Versions exhibiting attributes derived 1.020 (2.1-5 °Plato) • Alcohol by Weight (Volume)
from wood or liquids previously aged in wood should 3.4%-8.2% (4.3%-10.2%) • Hop Bitterness (IBU) 12-
be classified in other Wood-Aged Beer categories. 35 • Color SRM (EBC) 4-20 (8-40 EBC)
Wood- and barrel-aged sour ales should be classified
in other style categories.
Fresh Hop Beer
Color: Varies with underlying style
evaluation of diverse entries. Such information might Perceived Malt Aroma & Flavor: Varies with
include the underlying beer style upon which the underlying style
entry is based, or other information unique to the Perceived Hop Aroma & Flavor: Fresh hop aroma
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
hops
Additional Notes: These ales are brewed with freshly
harvested hops. Such hops might be undried fresh or
Varies with style
frozen cones or ground material, or, freshly kilned
dried cones or pellets. These beers are typically
Ginjo Beer or Sake-Yeast Beer consumed while fresh to highlight bright fresh hop
Color: Pale to dark brown attributes. Aging these beers will typically modify and
Clarity: Slight chill haze is acceptable reduce fresh-hop characters resulting in unique
Perceived Malt Aroma & Flavor: Very low to flavor outcomes.
medium Competition organizers may create subcategories
Perceived Hop Aroma & Flavor: Low to medium and which reflect groups of entries based on fresh hops in
in harmony with sake-like character unprocessed, frozen or kilned form. When using these
Perceived Bitterness: Low to medium and in guidelines as the basis for evaluating entries at
harmony with sake-like character competitions, brewers may be asked to provide
Fermentation Characteristics: These beers are supplemental information about entries in this
brewed with sake yeast or sake (koji) enzymes. The category to allow for accurate evaluation of diverse
unique byproducts of sake yeast and/or koji enzymes entries. Such information might include the
should be distinctive and in harmony with other underlying beer style upon which the entry is based,
elements. Sake character may best be described as or other information unique to the entry such as hop
49
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.
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
Varies with style
Wood- and Barrel-Aged Beer
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.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with
style of beer being aged
underlying style
Additional Notes: These are any traditional or
underlying style
experimental style of lager, ale or hybrid beer aged in
either a wooden barrel or in contact with wood.
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 liquids that had previously been stored in
than 6.3% abv or 5.0% abw when consumed.
contact with the wood. Wood aging does not
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 and
whiskey, tequila, port, wine and other barrels are
alcohol content shown above. Darker (>18 SRM or
often used, imparting complexity and uniqueness to
>36EBC) beers, or stronger (>5% abw or >6.3% abv)
a beer. A balance of flavor, aroma and mouthfeel
beers of any color should be categorized in other
results from the marriage of new beer with
wood-aged beer styles. These are any traditional or
attributes imparted by the wood or barrel. Wood-
Aged Beers may or may not have Brettanomyces
either a wooden barrel or in contact with wood.
character.
These beers are aged with the intention of
developing unique attributes imparted by the wood
and/or by liquids that had previously been stored in
contact with the wood. Wood aging does not
necessarily impart wood flavors, but does result in
distinctive sensory outcomes. Used sherry, rum,
whiskey, tequila, port, wine and other barrels are
often used, imparting complexity and uniqueness to
50
a beer. A balance of aroma, flavor and mouthfeel abw or >6.3% abv) versions of dark wood-aged beers
results from the marriage of new beer with should be categorized in other wood-aged beer
attributes imparted by the wood or barrel. These styles. These are any traditional or experimental style
beers may or may not have Brettanomyces character. of lager, ale or hybrid beer aged in either a wooden
Sour wood-aged beers should be categorized barrel or in contact with wood. These beers are aged
elsewhere. Fruited or spiced wood-aged beers which with the intention of developing unique attributes
meet the criteria for color and alcohol content and imparted by the wood and/or by liquids that had
which exhibit attributes of wood-aging are previously been stored in contact with the wood.
appropriately categorized here and may take on the Wood aging does not necessarily impart wood
color, flavors and aromas of added fruits or spices. flavors, but does result in distinctive sensory
When using these guidelines as the basis for outcomes. Used sherry, rum, whiskey, tequila, port,
evaluating entries at competitions, brewers may be wine and other barrels are often used, imparting
asked to provide supplemental information about complexity and uniqueness to a beer. A balance of
entries in this category to allow for accurate aroma, flavor and mouthfeel results from the
evaluation of diverse entries. Such information might marriage of new beer with attributes imparted by
include the underlying beer style upon which the the wood or barrel. These beers may or may not
entry is based, or other information unique to the have Brettanomyces character. Sour wood-aged
entry such as length of time aged, type of wood or beers should be categorized elsewhere. Fruited or
barrel, age, char level or previous liquids held by the spiced wood-aged beers which meet the criteria for
wood, ingredients or other processing which color and alcohol content and which exhibit
influence perceived sensory outcomes. attributes of wood-aging are appropriately
categorized here and may take on the color, flavors
Original Gravity (°Plato) Varies with style • Apparent 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) 4-18 (8-36 EBC) entries in this category to allow for accurate
Wood- and Barrel-Aged Dark Beer entry is based, or other information unique to the
Color: Dark Copper to Black. Within the framework entry such as length of time aged, type of wood or
of these guidelines, these beers are greater than 18 barrel, age, char level or previous liquids held by the
SRM or 36 EBC.
wood, ingredients or other processing which
Clarity: Varies with underlying style influence perceived sensory outcomes.
underlying style Original Gravity (°Plato) Varies with style • Apparent
Perceived Hop Aroma & Flavor: Varies with Extract/Final Gravity (°Plato) Varies with style •
underlying style Alcohol by Weight (Volume) 3.0%-5.0% (3.8%-6.3%)
Perceived Bitterness: Varies with underlying style • Hop Bitterness (IBU) Varies with style • Color SRM
Fermentation Characteristics: Typical of underlying (EBC) >18 (>36 EBC)
style of beer being aged. Within the framework of
these guidelines, these beers contain alcohol less
than 5.0% abw or 6.3% abv when consumed. Wood- and Barrel-Aged Strong
Body: Varies with underlying style Beer
guidelines, these beers meet the criteria for color
and alcohol content shown above. Stronger (>5%
51
Perceived Malt Aroma & Flavor: Varies with wood, ingredients or other processing which
underlying style influence perceived sensory outcomes.
underlying style Original Gravity (°Plato) Varies with style • Apparent
Perceived Bitterness: Varies with underlying style Extract/Final Gravity (°Plato) Varies with style •
Fermentation Characteristics: Typical of underlying Alcohol by Weight (Volume) >5.0% (>6.3%) • Hop
style of beer being aged. Within the framework of Bitterness (IBU) Varies with style • Color SRM (EBC)
these guidelines, these beers contain alcohol greater Varies with style
than 5.0% abw or 6.3% abv when consumed. Alcohol
may be evident in stronger versions, in harmony with
other flavor and aroma attributes, and not harsh.
Wood- and Barrel-Aged Sour Beer
guidelines, these beers meet the criteria for color
underlying style
and alcohol content shown above. Lower alcohol
(<5% abw or <6.3% abv) wood-aged beers should be
underlying style
categorized as other wood-aged beer styles. These
are any traditional or experimental style of lager, ale
or hybrid beer aged in either a wooden barrel or in
contact with wood. These beers are aged with the style of sour beer being aged
intention of developing unique attributes imparted Body: Varies with underlying style
by the wood and/or by liquids that had previously Additional Notes: These are any traditional or
been stored in contact with the wood. Wood aging
either a wooden barrel or in contact with wood, and
does not necessarily impart wood flavors, but does
exhibiting acidity derived from exposure to bacteria.
result in distinctive sensory outcomes. Used sherry,
These beers are aged in the presence of microflora
rum, whiskey, tequila, port, wine and other barrels
(either present in the wood or introduced at some
are often used, imparting complexity and uniqueness
time in the brewing process) with the intention of
to a beer. A balance of aroma, flavor and mouthfeel
introducing sourness to the beer. These beers are
results from the marriage of new beer with
aged with the intention of developing unique
attributes imparted by the wood or barrel. These
attributes imparted by the wood and/or by liquids
beers may or may not have Brettanomyces character.
that had previously been stored in contact with the
Sour wood-aged beers should be categorized
wood. Wood aging does not necessarily impart wood
elsewhere. Fruited or spiced wood-aged beers which
meet the criteria for color and alcohol content and flavors, but does result in distinctive sensory
which exhibit attributes of wood-aging are outcomes. Used sherry, rum, whiskey, tequila, port,
appropriately categorized here and may take on the wine and other barrels are often used, imparting
complexity and uniqueness to a beer. A balance of
color, flavors and aromas of added fruits or spices.
aroma, flavor and mouthfeel results from the
marriage of new beer with attributes imparted by
the wood or barrel, and with sourness and/or other
attributes derived from bacteria. These beers may or
may not have Brettanomyces character. Wood-aged
sour beers made with spices, fruits or other
ingredients which meet the criteria for color and
entry such as length of time aged, type of wood or alcohol content and which exhibit attributes of
wood-aging and acidity are appropriately categorized
barrel, age, char level or previous liquids held by the
here and will exhibit attributes of those ingredients.
52
Versions made with fruit(s) will exhibit attributes of often develop during aging, and hop character often
wood-aging, acidity and those added fruit(s). changes. No matter what the effect, the overall
Competition organizers may choose to create character should be balanced and without aggressive
subcategories for Wood-aged sour beers made with flavors. The level of change created by aging will vary
fruit or other ingredients. When using these with the duration of aging and the underlying beer
guidelines as the basis for evaluating entries at style. Mildly-flavored beers are more likely to
competitions, brewers may be asked to provide develop aggressive and unpleasant oxidation.
supplemental information about entries in this Positive transformations are more likely to occur in
category to allow for accurate evaluation of diverse beers with higher levels of hops, malt and/or alcohol.
entries. Such information might include the Body: Varies with underlying style
underlying beer style upon which the entry is based, Additional Notes: Within the framework of these
or other information unique to the entry such as guidelines, Wood-Aged Beers, Brett Beers, Sour
length of time aged, type of wood or barrel, age, char Beers or beers exhibiting attributes of aging in the
level or previous liquids held by the wood, micro flora presence of any microflora must be categorized
present if known, other ingredients or other elsewhere.
processing which influence perceived sensory When using these guidelines as the basis for
outcomes. evaluating entries at competitions, brewers may be
Original Gravity (°Plato) Varies with style • Apparent entries in this category to allow for accurate
Extract/Final Gravity (°Plato) Varies with style • evaluation of diverse entries. Such information might
Alcohol by Weight (Volume) Varies with style • Hop include the underlying beer style 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 length of time aged, type of vessel,
duration of aging process, micro flora present if
known, other ingredients or other processing which
Aged Beer influence perceived sensory outcomes.
Clarity: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent
Perceived Malt Aroma & Flavor: Varies with Extract/Final Gravity (°Plato) Varies with style •
underlying style Alcohol by Weight (Volume) Varies with style • Hop
Perceived Hop Aroma & Flavor: Varies with Bitterness (IBU) Varies with style • Color SRM (EBC)
underlying style Varies with style
Fermentation Characteristics: Aged Beers are any
beers aged for over one year. A brewer may brew Experimental Beer
any type of beer of any strength and enhance its Color: Varies with underlying style
character with various aging conditions for an Clarity: Varies with underlying style
extended time. In general, beers with high hopping Perceived Malt Aroma & Flavor: Varies with
rates, roast malt, high alcohol content, and/or underlying style
complex herbal, smoke or fruit character are the best Perceived Hop Aroma & Flavor: Varies with
candidates for aging. Aged Beers may be aged in underlying style
bottles, cans, kegs or other non-wooden vessels. Perceived Bitterness: Varies with underlying style
Aged character may be expressed in mouthfeel, Fermentation Characteristics: Experimental beers
aroma and flavor. Often, aged character is the result are any beers that are primarily grain-based and
of oxidative reactions that either bring individual employ unique and unusual techniques and/or
flavor components into harmony or are unique ingredients. A minimum of 51% of the fermentable
flavors unto themselves. Sherry-like and fruity flavors carbohydrates must be derived from malted grains.
53
The overall uniqueness and creativity of the process Additional Notes: Beers in this category include
and/or ingredients should be considered when established historical beers and/or brewing
evaluating these beers. By definition, beers which traditions from any era or part of the world that
represent a combination of two or more existing don’t fit within another beer style defined within
categories and exhibit distinctive characteristics of these guidelines. Some Historical beers that could fit
each of those categories would also be categorized categories such as Experimental, Herb & Spice, Field
as Experimental Beers. Beer, etc. may be categorized as historical beers. This
Body: Varies with underlying style category pays tribute to beers that incorporate
Additional Notes: Uniqueness is the primary unique brewing ingredients and/or techniques that
consideration when evaluating this category. Within were used in the past. Within the framework of
the framework of these guidelines, field, fruit, these guidelines, examples of Historical Beers include
chocolate, coffee, spice, specialty, wood-aged or South American Chicha, Nepalese Chong/Chang,
other beers that fit within another category should African sorghum-based beers and others.
not be categorized as experimental beers. When using these guidelines as the basis for
When using these guidelines as the basis for evaluating entries at competitions, brewers may be
evaluating entries at competitions, brewers may be asked to provide supplemental information about
asked to provide supplemental information about entries in this category to allow for accurate
entries in this category to allow for accurate evaluation of diverse entries. Such information might
evaluation of diverse entries. Such information might include the underlying beer style(s) upon which the
include the underlying beer style(s) upon which the entry is based, or other information unique to the
entry is based, or other information unique to the entry such as ingredients or processing which
entry such as ingredients or processing which influence perceived sensory outcomes. Competition
influence perceived sensory outcomes. Competition organizers may create subcategories which reflect
organizers may create subcategories which reflect particular historic beer styles. Evaluations are based
groups of entries based on color, hop varieties, on technical skill and overall balance, and factors
microflora, fruit, spices or other ingredients, wood such as uniqueness, heritage, regional distinction as
aging, etc. well as background information about the beer and
how well it represents the spirit of the category.
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
Varies with style Bitterness (IBU) Varies with style • Color SRM (EBC)
Varies with style
Historical Beer
Color: Varies with underlying style Wild Beer
Clarity: Varies with underlying style Color: Any color is acceptable. Versions made with
Perceived Malt Aroma & Flavor: Varies with fruits or other flavorings may take on corresponding
underlying style hues.
Perceived Hop Aroma & Flavor: Varies with Clarity: Clear or hazy due to yeast, chill haze or hop
underlying style haze.
Perceived Bitterness: Varies with underlying style Perceived Malt Aroma & Flavor: Generally, these
Fermentation Characteristics: Varies with underlying beers are highly-attenuated resulting in very low to
style low malt character. Maltier versions should display
Body: Varies with underlying style good overall balance with other flavor components.
Perceived Hop Aroma & Flavor: Very low to high
54
Perceived Bitterness: Very low to low Smoke Beer
Fermentation Characteristics: Aromas may vary
Color: Any beer of any style incorporating smoke,
significantly due to fermentation attributes
and therefore may range from very light to black
contributed by various known and unknown
Clarity: Varies with underlying beer style
microorganisms. The overall balance should be
complex and balanced. Wild beers are spontaneously
underlying beer style
fermented with microorganisms that the brewer has
introduced from the ambient air/environment in the
underlying beer style
vicinity of the brewery in which the beer is brewed.
Perceived Bitterness: Varies with underlying beer
Wild Beers may not be fermented with any cultured
style
strains of yeast or bacteria. Wild Beers may or may
Fermentation Characteristics: Any style of beer can
not be perceived as acidic. They may include a highly-
be smoked; the goal is to reach a balance between
variable spectrum of flavors and aromas derived
the style's character and the smoky properties.
from the wild microorganisms with which they are
Body: Varies with underlying beer style
fermented. The overall balance of flavors, aromas,
Additional Notes: Any smoke beer that does not fit
appearance and body are important factors in
other smoke beer categories are appropriately
assessing these beers.
categorized here.
Body: Very low to medium
Additional Notes: Spontaneously fermented beers
with fruit, spice or other ingredients should be
categorized as Wild Beers. Within the framework of
these guidelines, beers which could be classified in
other classic or traditional categories such as Belgian-
include the underlying beer style(s), or other
Style Lambic, Gueuze, Fruit Lambic, etc., should be
information unique to the entry such as type of wood
classified in those categories rather than as Wild
smoke or processing which influence perceived
Beers.
sensory outcomes.
include the underlying beer style(s) upon which the
Varies with style
entry such as ingredients or processing which
influence perceived sensory outcomes. Competition Other Strong Ale or Lager
organizers may create subcategories which reflect Color: Varies with underlying style
groups of entries based on color, microflora, fruit, Clarity: Varies with underlying style
spices or other ingredients, wood aging, etc. Perceived Malt Aroma & Flavor: Varies with
underlying style
Original Gravity (°Plato) Varies with style • Apparent Perceived Hop Aroma & Flavor: Varies with
Extract/Final Gravity (°Plato) Varies with style • underlying style
Alcohol by Weight (Volume) Varies with style • Hop Perceived Bitterness: Varies with underlying style
Bitterness (IBU) Varies with style • Color SRM (EBC) Fermentation Characteristics: Within the framework
Varies with style of these guidelines, beers of any style intentionally
brewed with higher alcohol content than defined
within that style’s guidelines are categorized as
Other Strong Beer. These beers should achieve a
55
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 Extract/Final Gravity (°Plato) Varies with style •
Color: Varies with underlying style Alcohol by Weight (Volume) Varies with style • Hop
Clarity: Varies with underlying style Bitterness (IBU) Varies with style • Color SRM (EBC)
Perceived Malt Aroma & Flavor: Varies with Varies with style
underlying style
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
their own merits without strict adherence to defined Perceived Hop Aroma & Flavor: Varies with
style parameters. underlying style
Body: Varies with underlying style Perceived Bitterness: Varies with underlying style
Additional Notes: This category includes lagers, ales Fermentation Characteristics: Non-alcoholic (NA)
or other beers made from fermentable sugars, grains malt beverages can emulate the character of any
and converted carbohydrates and must also include beer style defined within these guidelines but
some portion of cereal. All ingredients must be free without alcohol (less than 0.5 percent). Due to their
of gluten. Within the framework of these guidelines, nature, non-alcoholic malt beverages will have a
beers brewed with barley, wheat, spelt, rye, and profile lacking the complexity and balance of flavors
other gluten-containing ingredients may not be that beers containing alcohol will display. NA beers
categorized as Gluten-Free. Gluten-Free Beers may should be assessed with this is mind, and should not
contain malted grains that are gluten-free. NOTE: be given negative evaluations for reasons related to
These guidelines do not supersede any government the absence of alcohol.
regulations. Wine, mead, flavored malt beverages or Body: Varies with underlying style
56
Alcohol by Weight (Volume) <0.5% (<0.63%) • Hop
Varies with style
57

2018 BA Beer Style Guidelines Final

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Brewers Association

2018 Beer Style Guidelines

Color Description SRM

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

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

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

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

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

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

Original Gravity (°Plato) 1.070-1.100 (17.1-23.7

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

Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 Belgian-Style Lambic

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

NORTH AMERICAN ORIGIN LAGER STYLES

American-Style Cream Ale

Original Gravity (°Plato) Varies with style • Apparent

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