2023 BA Beer Style Guidelines

Brewers Association
2022 Beer Style Guidelines

May 18, 2023
Compiled by the Brewers Association, copyright: 1993 through and including 2023. With Style
Guideline Committee assistance and review by Paul Gatza, Chuck Skypeck, Kaylyn Kirkpatrick,
Chris Williams, Steve Parr, Dan Rabin, and suggestions from Great American Beer Festival® &
World Beer CupSM judges, brewers, beer writers and beer lovers from around the world.
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; more recently these guidelines were
greatly expanded, compiled, and edited by Charlie Papazian. 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. 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 primary reference 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 series "Biere Aus Aller Welt."
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 type in a current market may represent only a
passing fad and is 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 several years.
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 can influence whether a beer style is included. 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).
Each style description is purposefully written independently of any reference to another beer
style to the greatest extent possible. 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 proscribe the formulation or process by which it was
brewed, except in special circumstances whereby processing clearly defines a style or sensory
outcomes. Suggestions for adding or updating a beer style guideline may be submitted by
following the links on this page: https://www.brewersassociation.org/edu/brewers-
association-beer-style-guidelines/#tab-submitsuggestions.
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 flavor outcomes. It is also very difficult to consistently align written beer
descriptions with analytical data and perceived flavor outcomes.
1. Intensity Level Terminology: Beer flavor attributes referenced in the beer style
guidelines are often referenced in terms of relative intensity. These attributes can
include bitterness, flavor, aroma, body, malt, sweetness, and hundreds of individual
flavor attributes. In order of increasing intensity, the descriptions used include:
● None
● Very low
● Low
● Medium-low
● Medium
● Medium-high
● High
● Very high
● Intense
2. Color Ranges: The American SRM (Standard Reference Method) and EBC (European
Brewing Convention) of measuring beer color measure the intensity of a certain
wavelength 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:
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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 an 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. Competition organizers
may add, delete, group, organize and otherwise implement these guidelines into
categories that best suit the needs of drinkers and brewers in their local markets.
2. Beer Style Guidelines: Categories at competition may differ somewhat from this
guideline document. They may include special notes which pertain to that
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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. If practical, competition organizers
should allow brewers the opportunity to provide explicit pouring instructions and
present beers to judges in the manner requested by the brewer.
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Table of Contents
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
British-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 or Wee Heavy ........................................................................................................................................................ 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
Session India Pale Ale .............................................................................................................................................................. 8
American-Style Amber/Red Ale............................................................................................................................................... 9
American-Style Pale Ale .......................................................................................................................................................... 9
Juicy or Hazy Pale Ale .............................................................................................................................................................. 9
American-Style Strong Pale Ale ............................................................................................................................................... 9
Juicy or Hazy Strong Pale Ale ................................................................................................................................................... 10
American-Style India Pale Ale.................................................................................................................................................. 10
West Coast-Style India Pale Ale ............................................................................................................................................... 11
Juicy or Hazy India Pale Ale ..................................................................................................................................................... 11
American-Belgo-Style Ale ........................................................................................................................................................ 12
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American-Style Brown Ale ....................................................................................................................................................... 12
American-Style Black Ale ......................................................................................................................................................... 12
American-Style Stout ............................................................................................................................................................... 13
American-Style Imperial Porter ............................................................................................................................................... 13
American-Style Imperial Stout ................................................................................................................................................ 13
Double Hoppy Red Ale ............................................................................................................................................................ 14
Imperial Red Ale ...................................................................................................................................................................... 14
American-Style Imperial or Double India Pale Ale .................................................................................................................. 14
Juicy or Hazy Imperial or Double India Pale Ale ...................................................................................................................... 14
American-Style Barley Wine Ale .............................................................................................................................................. 15
American-Style Wheat Wine Ale ............................................................................................................................................. 15
Smoke Porter ........................................................................................................................................................................... 15
American-Style Sour Ale .......................................................................................................................................................... 16
American-Style Fruited Sour Ale ............................................................................................................................................. 16
German Origin Ale Styles ........................................................................................................................................... 17
German-Style Koelsch ............................................................................................................................................................. 17
German-Style Altbier ............................................................................................................................................................... 17
Berliner-Style Weisse .............................................................................................................................................................. 18
Leipzig-Style Gose .................................................................................................................................................................... 18
Contemporary-Style Gose ....................................................................................................................................................... 19
South German-Style Hefeweizen ............................................................................................................................................ 19
South German-Style Kristal Weizen ........................................................................................................................................ 20
German-Style Leichtes Weizen................................................................................................................................................ 20
South German-Style Bernsteinfarbenes Weizen ..................................................................................................................... 20
South German-Style Dunkel Weizen ....................................................................................................................................... 21
South German-Style Weizenbock ............................................................................................................................................ 21
German-Style Rye Ale .............................................................................................................................................................. 21
Bamberg-Style Weiss Rauchbier ............................................................................................................................................. 22
Belgian and French Origin Ale Styles.......................................................................................................................... 22
Belgian-Style Table Beer .......................................................................................................................................................... 22
Belgian-Style Session Ale ......................................................................................................................................................... 22
Belgian-Style Speciale Belge .................................................................................................................................................... 23
Belgian-Style Blonde Ale.......................................................................................................................................................... 23
Belgian-Style Strong Blonde Ale .............................................................................................................................................. 23
Belgian-Style Strong Dark Ale .................................................................................................................................................. 24
Belgian-Style Dubbel ............................................................................................................................................................... 24
Belgian-Style Tripel .................................................................................................................................................................. 24
Belgian-Style Quadrupel .......................................................................................................................................................... 25
Belgian-Style Witbier ............................................................................................................................................................... 25
Classic French & Belgian-Style Saison ..................................................................................................................................... 25
Specialty Saison ....................................................................................................................................................................... 26
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French-Style Bière de Garde.................................................................................................................................................... 26
Belgian-Style Flanders Oud Bruin or Oud Red Ale ................................................................................................................... 27
Belgian-Style Lambic ............................................................................................................................................................... 27
Traditional Belgian-Style Gueuze ............................................................................................................................................ 27
Contemporary Belgian-Style Spontaneous Fermented Ale ..................................................................................................... 28
Belgian-Style Fruit Lambic ....................................................................................................................................................... 29
Other Belgian-Style Ale ........................................................................................................................................................... 29
Other Origin Ale Styles ............................................................................................................................................... 30
Grodziskie ................................................................................................................................................................................ 30
Adambier ................................................................................................................................................................................. 30
Dutch-Style Kuit, Kuyt or Koyt ................................................................................................................................................. 30
International-Style Pale Ale ..................................................................................................................................................... 31
Classic Australian-Style Pale Ale .............................................................................................................................................. 31
Australian-Style Pale Ale ......................................................................................................................................................... 31
New Zealand-Style Pale Ale ..................................................................................................................................................... 32
New Zealand-Style India Pale Ale ............................................................................................................................................ 32
Finnish-Style Sahti ................................................................................................................................................................... 32
Swedish-Style Gotlandsdricke ................................................................................................................................................. 32
Breslau-Style Schoeps ............................................................................................................................................................. 33
Lager Styles ....................................................................................................................................... 33

European Origin Lager Styles ..................................................................................................................................... 33
German-Style Leichtbier .......................................................................................................................................................... 33
German-Style Pilsener ............................................................................................................................................................. 33
Bohemian-Style Pilsener.......................................................................................................................................................... 34
Munich-Style Helles ................................................................................................................................................................. 34
Dortmunder/European-Style Export ....................................................................................................................................... 34
Vienna-Style Lager ................................................................................................................................................................... 35
Franconian-Style Rotbier ......................................................................................................................................................... 35
German-Style Maerzen ........................................................................................................................................................... 35
German-Style Oktoberfest/Wiesn ........................................................................................................................................... 35
Munich-Style Dunkel ............................................................................................................................................................... 36
European-Style Dark Lager ...................................................................................................................................................... 36
German-Style Schwarzbier ...................................................................................................................................................... 36
Bamberg-Style Helles Rauchbier ............................................................................................................................................. 36
Bamberg-Style Maerzen Rauchbier ......................................................................................................................................... 37
Bamberg-Style Bock Rauchbier ............................................................................................................................................... 37
German-Style Heller Bock/Maibock ........................................................................................................................................ 37
Traditional German-Style Bock ................................................................................................................................................ 37
German-Style Doppelbock ...................................................................................................................................................... 38
German-Style Eisbock .............................................................................................................................................................. 38
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North American Origin Lager Styles ........................................................................................................................... 38
American-Style Lager............................................................................................................................................................... 38
Contemporary American-Style Lager ...................................................................................................................................... 39
American-Style Light Lager ...................................................................................................................................................... 39
Contemporary American-Style Light Lager ............................................................................................................................. 39
American-Style Pilsener .......................................................................................................................................................... 39
Contemporary American-Style Pilsener .................................................................................................................................. 40
American-Style India Pale Lager .............................................................................................................................................. 40
American-Style Malt Liquor ..................................................................................................................................................... 40
American-Style Amber Lager ................................................................................................................................................... 41
American-Style Maerzen/Oktoberfest .................................................................................................................................... 41
American-Style Dark Lager ...................................................................................................................................................... 41
Other Origin Lager Styles ........................................................................................................................................... 41
Australasian, Latin American or Tropical-Style Light Lager ..................................................................................................... 41
International-Style Pilsener ..................................................................................................................................................... 42
Baltic-Style Porter .................................................................................................................................................................... 42
Hybrid/Mixed Lagers or Ales ................................................................................................................................................... 42
All Origin Hybrid/Mixed Lagers or Ales ...................................................................................................... 42

Session Beer ............................................................................................................................................................................ 42
American-Style Cream Ale ....................................................................................................................................................... 43
California Common Beer ......................................................................................................................................................... 43
Kentucky Common Beer .......................................................................................................................................................... 43
American-Style Wheat Beer .................................................................................................................................................... 44
Kellerbier or Zwickelbier ......................................................................................................................................................... 44
American-Style Fruit Beer ....................................................................................................................................................... 45
Fruit Wheat Beer ..................................................................................................................................................................... 45
Belgian-Style Fruit Beer ........................................................................................................................................................... 46
Field Beer................................................................................................................................................................................. 47
Pumpkin Spice Beer ................................................................................................................................................................. 47
Pumpkin/Squash Beer ............................................................................................................................................................. 48
Chocolate or Cocoa Beer ......................................................................................................................................................... 48
Dessert Stout or Pastry Stout .................................................................................................................................................. 49
Coffee Beer .............................................................................................................................................................................. 49
Chili Pepper Beer ..................................................................................................................................................................... 50
Herb and Spice Beer ................................................................................................................................................................ 50
Specialty Beer .......................................................................................................................................................................... 50
Specialty Honey Beer ............................................................................................................................................................... 51
Rye Beer .................................................................................................................................................................................. 52
Brett Beer ................................................................................................................................................................................ 52
Mixed-Culture Brett Beer ........................................................................................................................................................ 53
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Ginjo Beer or Sake-Yeast Beer ................................................................................................................................................. 53
Fresh Hop Beer ........................................................................................................................................................................ 54
Wood- and Barrel-Aged Beer .................................................................................................................................................. 54
Wood- and Barrel-Aged Sour Beer .......................................................................................................................................... 55
Aged Beer ................................................................................................................................................................................ 55
Experimental Beer ................................................................................................................................................................... 56
Experimental India Pale Ale..................................................................................................................................................... 57
Historical Beer ......................................................................................................................................................................... 58
Wild Beer ................................................................................................................................................................................. 58
Smoke Beer ............................................................................................................................................................................. 59
Other Strong Ale or Lager ........................................................................................................................................................ 59
Gluten-Free Beer ..................................................................................................................................................................... 60
Non-Alcohol Malt Beverage .................................................................................................................................................... 60
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When using these guidelines as the basis for
ALE STYLES evaluating entries at competitions, competition
organizers may choose to create subcategories which
BRITISH ORIGIN ALE STYLES reflect English and American hop character.
Original Gravity (°Plato) 1.038-1.045 (9.5-11.2

Ordinary Bitter °Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Gold to copper-colored 1.006-1.012 (1.5-3.1 °Plato) • Alcohol by Weight
Clarity: Chill haze is allowable at cold temperatures (Volume) 3.3%-3.8% (4.2%-4.8%) • Hop Bitterness
Perceived Malt Aroma & Flavor: Low to medium (IBU) 28-40 • Color SRM (EBC) 6-14 (12-28 EBC)
residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to
medium-low Extra Special Bitter
Perceived bitterness: Medium Color: Amber to deep copper
Fermentation Characteristics: Mild carbonation Clarity: Chill haze is acceptable at low temperatures
traditionally characterizes draft-cask versions, but in Perceived Malt Aroma & Flavor: Medium to
bottled versions, a slight increase in carbon dioxide medium-high
content is acceptable. Fruity esters are acceptable. Perceived Hop Aroma & Flavor: Medium to medium-
Diacetyl is usually absent in these beers but may be high
present at low levels. Perceived bitterness: Medium to medium-high
Body: Low to medium Fermentation Characteristics: Low carbonation
When using these guidelines as the basis for traditionally characterizes draft-cask versions, but in
evaluating entries at competitions, competition bottled versions, a slight increase in carbon dioxide
organizers may choose to create subcategories which content is acceptable. The overall impression is
reflect English and American hop character. refreshing and thirst quenching. Fruity esters are
acceptable. Diacetyl is usually absent in these beers
Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato) but may be present at low levels.
• Apparent Extract/Final Gravity (°Plato) 1.006- Body: Medium
1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) Additional notes: Entries in this subcategory exhibit
2.4%-3.3% (3.0%-4.2%) • Hop Bitterness (IBU) 20-35 hop aroma and flavor attributes typical of traditional
• Color SRM (EBC) 5-12 (10-24 EBC) English hop varieties.
evaluating entries at competitions, competition
Special Bitter or Best Bitter organizers may choose to create subcategories which
Color: Deep gold to deep copper reflect English and American hop character.
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium residual Original Gravity (°Plato) 1.046-1.060 (11.4-14.7
malt sweetness should be present °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Hop Aroma & Flavor: Very low to medium 1.010-1.016 (2.6-4.1 °Plato) • Alcohol by Weight
at the brewer's discretion (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness
Perceived bitterness: Medium and not harsh (IBU) 30-45 • Color SRM (EBC) 8-17 (16-34 EBC)
Fermentation Characteristics: Low carbonation
traditionally characterizes draft-cask versions, but in
bottled versions, a slight increase in carbon dioxide Scottish-Style Light Ale
content is acceptable. Fruity esters are acceptable. Color: Gold to light brown
Diacetyl is usually absent in these beers but may be Clarity: Chill haze is acceptable at low temperatures
present at low levels.
Body: Medium
1
Perceived Malt Aroma & Flavor: Malty, caramel Fermentation Characteristics: Yeast attributes such
aroma may be present. A low to medium-low, soft as diacetyl and sulfur are acceptable at very low
and chewy caramel malt flavor should be present. levels. Bottled versions may contain higher amounts
Perceived Hop Aroma & Flavor: Should not be of carbon dioxide than is typical for lightly
present carbonated draft versions. Fruity esters, if present,
Perceived bitterness: Low are low.
Fermentation Characteristics: Yeast attributes such Body: Medium with a soft chewy character
as diacetyl and sulfur are acceptable at very low Additional notes: These beers differ significantly
levels. Bottled versions may contain higher amounts from Scotch Ale, especially regarding original gravity,
of carbon dioxide than is typical for lightly alcohol content, and malt attributes. While there are
carbonated draft versions. Fruity esters, if present, conflicting theories as to whether traditional Scottish
are low. Heavy Ale exhibited peat smoke character, the
Body: Low current marketplace offers many examples with peat
Additional notes: These beers differ significantly smoke character present at low to medium-low
from Scotch Ale, especially regarding original gravity, levels. Peat smoke attributes may be absent or
alcohol content, and malt attributes. While there are present at low to medium-low levels. Versions
conflicting theories as to whether traditional Scottish exhibiting higher levels of smoke character are
Light Ale exhibited peat smoke character, the current categorized as Smoke Beer.
marketplace offers many examples with peat smoke When using these guidelines as the basis for
character present at low to medium-low levels. Peat evaluating entries at competitions, competition
smoke attributes may be absent or present at low to organizers may create subcategories which reflect
medium-low levels. Versions exhibiting higher levels groups of entries based on presence or absence of
of smoke character are categorized as Smoke Beer. peat smoke-derived attributes.
evaluating entries at competitions, competition Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato)
organizers may create subcategories which reflect • Apparent Extract/Final Gravity (°Plato) 1.010-
groups of entries based on presence or absence of 1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume)
peat smoke-derived attributes. 2.8%-3.2% (3.5%-4.1%) • Hop Bitterness (IBU) 12-20
• Color SRM (EBC) 8-30 (16-60 EBC)
Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.006-
1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume)
Scottish-Style Export Ale
Color: Medium amber to dark chestnut brown
2.2%-2.8% (2.8%-3.5%) • Hop Bitterness (IBU) 9-20 •
Color SRM (EBC) 6-15 (12-30 EBC) Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Sweet malt and
caramel aromas and flavors define the character of a
Scottish-Style Heavy Ale Scottish Export
Color: Amber to dark brown Perceived Hop Aroma & Flavor: Should not be
Clarity: Chill haze is acceptable at low temperatures present
Perceived Malt Aroma & Flavor: Malty, caramel Perceived bitterness: Low to medium
aroma is present. The style exhibits a medium degree Fermentation Characteristics: Fruity esters, if
of sweet malt and caramel. The overall impression is present, are low. Yeast attributes such as diacetyl
smooth and balanced. and sulfur are acceptable at very low levels. Bottled
Perceived Hop Aroma & Flavor: Should not be versions may contain higher amounts of carbon
present dioxide than is typical for lightly carbonated draft
Perceived bitterness: Perceptible but low versions.
Body: Medium
2
Additional notes: These beers differ significantly Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato)
from Scotch Ale, especially regarding original gravity, • Apparent Extract/Final Gravity (°Plato) 1.006-
alcohol content, and malt attributes. While there are 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume)
conflicting theories as to whether traditional Scottish 2.9%-4.0% (3.7%-5.1%) • Hop Bitterness (IBU) 20-30
Export Ale exhibited peat smoke character, the • Color SRM (EBC) 3-6 (6-12 EBC)
current marketplace offers many examples with peat
smoke character present at low to medium-low
levels. Peat smoke attributes may be absent or
Classic English-Style Pale Ale
Color: Gold to copper
present at low to medium-low levels. Versions
exhibiting higher levels of smoke character are
Perceived Malt Aroma & Flavor: Low to medium
categorized as Smoke Beer.
malt aroma and flavor is present. Low caramel
character is allowable.
Perceived Hop Aroma & Flavor: Medium-low to
organizers may create subcategories which reflect
medium-high, expressed as floral, herbal, earthy,
groups of entries based on presence or absence of
stone fruit or other attributes.
peat smoke-derived attributes.
Perceived bitterness: Medium-low to medium-high
Fermentation Characteristics: Fruity esters are
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
medium to medium-high. Diacetyl is usually absent in
1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) these beers but may be present at very low levels.
3.2%-4.2% (4.1%-5.3%) • Hop Bitterness (IBU) 15-25 Body: Medium
English-Style Summer Ale 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
Color: Straw to gold 3.5%-4.2% (4.4%-5.3%) • Hop Bitterness (IBU) 20-40
Clarity: Chill haze is acceptable at low temperatures • Color SRM (EBC) 5-12 (10-24 EBC)
Perceived Malt Aroma & Flavor: Residual malt
sweetness is low to medium. Torrified or malted
wheat is often used in quantities of 25 percent or
British-Style India Pale Ale
less. Malt attributes such as biscuity or low levels of Color: Gold to copper
caramel are present. Clarity: Chill haze is acceptable at low temperatures
Perceived Hop Aroma & Flavor: Low to medium, Perceived Malt Aroma & Flavor: Medium malt flavor
should be present
expressed as floral, herbal, earthy, stone fruit, citrus
Perceived Hop Aroma & Flavor: Medium to high,
or other attributes. Hop flavor should not be
expressed as floral, herbal, earthy, stone fruit or
assertive and should be well balanced with malt
other attributes from high hopping rates.
character.
Perceived bitterness: Medium to high
Perceived bitterness: Medium-low to medium
Fermentation Characteristics: Mild carbonation
medium to high. Traditional interpretations are
traditionally characterizes draft-cask versions, but in
characterized by medium to medium-high alcohol
bottled versions, a slight increase in carbon dioxide
content. The use of water with high mineral content
content is acceptable. Fruity esters are low to
results in a crisp, dry beer with a subtle and balanced
medium. Diacetyl and DMS should not be present.
character of sulfur compounds. Diacetyl can be
Body: Low to medium-low
Additional notes: The overall impression is absent or may be present at very low levels.
refreshing and thirst quenching Body: Medium
Additional notes: A wide range of hop varieties may
be used for bitterness or for approximating
3
traditional English hop character. The use of water Perceived bitterness: Present but minimal, and
with high mineral content may result in a crisp, dry balanced with malt flavors.
beer rather than a malt-accentuated version. Fermentation Characteristics: Fruity esters can
contribute to the character of these beers. Alcohol
Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 types can be varied and complex. A distinctive quality
°Plato) • Apparent Extract/Final Gravity (°Plato) of Old Ales is that they undergo an aging process,
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight often for years. Aging can occur on their yeast either
(Volume) 3.6%-5.6% (4.5%-7.1%) • Hop Bitterness in bulk storage or through conditioning in the bottle.
(IBU) 35-63 • Color SRM (EBC) 6-14 (12-28 EBC) This contributes to a rich, wine-like, and often sweet,
oxidized character. Complex estery attributes may
also emerge. Diacetyl is usually absent in these beers
Strong Ale but may be present at very low levels.
Color: Amber to dark brown Body: Medium to full
Clarity: Chill haze is acceptable at low temperatures Additional notes: Low level attributes typical of
Perceived Malt Aroma & Flavor: Medium to high
wood-aging such as vanillin are acceptable.
malt and caramel sweetness. Very low levels of roast Brettanomyces and acidity reflect historical
malt may be present.
character; low level attributes such as horsey, goaty,
Perceived Hop Aroma & Flavor: Not present to very leathery, phenolic, etc. and acidity may be present
low and balanced with other flavors. Attributes arising
Perceived bitterness: Present but minimal, and from liquids previously aged in a barrel, such as
balanced with malt flavors. bourbon or sherry, should not be present. Beers that
Fermentation Characteristics: Rich, often sweet and exhibit such attributes are categorized as wood- and
complex fruity ester attributes can contribute to the barrel-aged beers.
profile of Strong Ales. Alcohol types can be varied When using these guidelines as the basis for
and complex. Diacetyl is usually absent in these evaluating entries at competitions, competition
beers but may be present at very low levels. organizers may choose to split this category into
Body: Medium to full
subcategories which reflect strong and very strong
When using these guidelines as the basis for versions, or historic and modern versions.
organizers may choose to split this category into Original Gravity (°Plato) 1.058-1.088 (14.3-21.1
subcategories which reflect strong and very strong °Plato) • Apparent Extract/Final Gravity (°Plato)
versions. 1.014-1.030 (3.6-7.6 °Plato) • Alcohol by Weight
(Volume) 5.0%-7.2% (6.3%-9.1%) • Hop Bitterness
Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato) (IBU) 30-65 • Color SRM (EBC) 12-30 (24-60 EBC)
1.040 (3.6-10 °Plato) • Alcohol by Weight (Volume)
5.5%-8.9% (7.0%-11.3%) • Hop Bitterness (IBU) 30- English-Style Pale Mild Ale
65 • Color SRM (EBC) 8-21 (16-42 EBC) Color: Light amber to medium amber
Perceived Malt Aroma & Flavor: Malt flavor and
Old Ale aroma dominate the flavor profile
Color: Copper-red to very dark Perceived Hop Aroma & Flavor: Very low to low
Clarity: Chill haze is acceptable at low temperatures Perceived bitterness: Very low to low
Perceived Malt Aroma & Flavor: Fruity esters can Fermentation Characteristics: Diacetyl is usually
enhance and complement the malt aroma and flavor absent in these beers but may be present at very low
profile. Old Ales have malt and sometimes caramel levels. Fruity esters are very low to medium-low.
sweetness. Body: Low to medium-low
Perceived Hop Aroma & Flavor: Very low to medium
4
Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) •
Brown Porter
Color: Dark brown to very dark. May have red tint.
Apparent Extract/Final Gravity (°Plato) 1.004-1.008
Clarity: Beer color may be too dark to perceive
(1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%-
clarity. When clarity is perceivable, chill haze is
3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-20 •
acceptable at low temperatures.
Color SRM (EBC) 6-9 (12-18 EBC)
malt sweetness. Caramel and chocolate attributes
English-Style Dark Mild Ale are acceptable. Strong roast barley or strong burnt or
Color: Reddish-brown to very dark black malt character should not be present.
Clarity: Chill haze is acceptable at low temperatures Perceived Hop Aroma & Flavor: Very low to medium
Perceived Malt Aroma & Flavor: Malt attributes such Perceived bitterness: Medium
as caramel, licorice, roast or others may be present Fermentation Characteristics: Fruity esters are
in aroma and flavor. acceptable. Diacetyl is usually absent in these beers
Perceived Hop Aroma & Flavor: Very low but may be present at low levels.
Perceived bitterness: Very low to low Body: Low to medium
Fermentation Characteristics: Diacetyl is usually
absent in these beers but may be present at very low Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
levels. Fruity esters are very low to medium-low. • Apparent Extract/Final Gravity (°Plato) 1.006-
Body: Medium-low to medium 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)
3.5%-4.7% (4.4%-6.0%) • Hop Bitterness (IBU) 20-30
Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • • Color SRM (EBC) 20-35 (40-70 EBC)
(1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%- Robust Porter
Color: Very dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to
English-Style Brown Ale medium-high. Malty sweetness, roast malt, cocoa
Color: Copper to dark brown and caramel should be in harmony with bitterness
Clarity: Chill haze is acceptable at low temperatures from dark malts.
Perceived Malt Aroma & Flavor: Roast malt may Perceived Hop Aroma & Flavor: Very low to medium
contribute to a biscuit or toasted aroma profile. Perceived bitterness: Medium to high
Roast malt may contribute to the flavor profile. Malt Fermentation Characteristics: Fruity esters should be
profile can range from dry to sweet. present and balanced with all other characters.
Perceived Hop Aroma & Flavor: Very low Diacetyl should not be present.
Perceived bitterness: Very low to low Body: Medium to full
Fermentation Characteristics: Low to medium-low
level fruity esters are appropriate. Diacetyl is usually Original Gravity (°Plato) 1.045-1.060 (11.2-14.7
absent in these beers but may be present at very low °Plato) • Apparent Extract/Final Gravity (°Plato)
levels. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
Body: Medium (Volume) 4.0%-5.2% (5.1%-6.6%) • Hop Bitterness
(IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC)
• Apparent Extract/Final Gravity (°Plato) 1.008- Sweet Stout or Cream Stout
Color: Black
Clarity: Opaque
5
Perceived Malt Aroma & Flavor: Medium to Scotch Ale or Wee Heavy
medium-high. Malt sweetness, chocolate and
Color: Light reddish-brown to very dark
caramel should contribute to the aroma and should
dominate the flavor profile. Roast flavor may be
Perceived Malt Aroma & Flavor: Scotch Ales are
present. Low to medium-low roasted malt-derived
aggressively malty with a rich and dominant sweet
bitterness should be present.
malt aroma and flavor. A caramel character is often
Perceived Hop Aroma & Flavor: Should not be
part of the profile. Dark roasted malt flavors may be
present
present at low levels.
Perceived bitterness: Low to medium-low and serves
Perceived Hop Aroma & Flavor: Not present to very
to balance and suppress some of the sweetness
low
without contributing apparent flavor and aroma
Perceived bitterness: Not present to very low
Fermentation Characteristics: Fruity esters, if
present, are low. Diacetyl should not be present.
present, are generally at low levels. Diacetyl is
Body: Full-bodied. Body can be increased with the
usually absent in these beers but may be present at
addition of milk sugar (lactose).
low levels.
Body: Full
Additional notes: Pleasant, low-level oxidation is
°Plato) • Apparent Extract/Final Gravity (°Plato)
acceptable in Scotch Ales. Examples exhibiting more
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight
prevalent oxidation are categorized as Aged Beer.
While there are conflicting theories as to whether
traditional Scotch Ales exhibited peat smoke
character, the current marketplace offers many
Oatmeal Stout examples with peat smoke character present at low
Color: Dark brown to black to medium levels. Peat smoke attributes may be
Clarity: Beer color may be too dark to perceive. absent or present at low to medium levels. Versions
When clarity is perceivable, chill haze is acceptable at exhibiting higher levels of smoke character are
low temperatures. categorized as Smoke Beer. When using these
Perceived Malt Aroma & Flavor: Coffee, caramel, guidelines as the basis for evaluating entries at
roasted malt, or chocolate aromas should be competitions, competition organizers may create
prominent. Roasted malt character of caramel or subcategories which reflect groups of entries based
chocolate should be smooth without bitterness. on presence or absence of peat smoke-derived
Perceived Hop Aroma & Flavor: Optional, but if attributes.
present should not upset the overall balance.
Perceived bitterness: Medium Original Gravity (°Plato) 1.072-1.085 (17.5-20.4
Fermentation Characteristics: Oatmeal is used in the °Plato) • Apparent Extract/Final Gravity (°Plato)
grist, resulting in a pleasant, full flavor without being 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight
grainy. Fruity esters are not present to very low. (Volume) 5.2%-6.7% (6.6%-8.5%) • Hop Bitterness
Diacetyl is usually absent in these beers but may be (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60 EBC)
present at very low levels.
Body: Full with an often-silky mouthfeel British-Style Imperial Stout
Color: Ranging from dark copper typical of some
historic examples, to very dark more typical of
contemporary examples
Clarity: Opaque in darker versions. When clarity is
perceivable, chill haze is acceptable at low
temperatures.
6
Perceived Malt Aroma & Flavor: Extremely rich IRISH ORIGIN ALE STYLES
malty flavor, often expressed as toffee or caramel,
and may be accompanied by very low roasted malt
astringency. Irish-Style Red Ale
Perceived Hop Aroma & Flavor: Very low to Color: Copper-red to reddish-brown
medium, with floral, citrus or herbal qualities. Clarity: Chill haze or yeast haze may be present at
Perceived bitterness: Medium and should not low levels
overwhelm the overall balance. The bitterness may Perceived Malt Aroma & Flavor: Low to medium
be higher in darker versions while maintaining candy-like caramel malt sweetness should be present
balance with sweet malt. in flavor. A toasted malt character should be present,
Fermentation Characteristics: High alcohol content is and there may be a slight roast barley or roast malt
evident. Fruity esters if present are medium to high. presence.
Diacetyl should not be present. Perceived Hop Aroma & Flavor: Not present to
Body: Full medium
Additional notes: This style was also originally called Perceived bitterness: Medium
‘Russian Imperial Stout’. Fermentation Characteristics: Low level fruity esters
are acceptable. Diacetyl is usually absent in these
Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 beers but may be present at very low levels.
°Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium
(Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
(IBU) 45-65 • Color SRM (EBC) 20-35+ (40-70+ EBC) • Apparent Extract/Final Gravity (°Plato) 1.010-
British-Style Barley Wine Ale • Color SRM (EBC) 11-18 (22-36 EBC)
Color: Tawny copper to deep red/copper-garnet
Perceived Malt Aroma & Flavor: Residual malty Classic Irish-Style Dry Stout
sweetness is high Color: Black
Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Opaque
flavor are very low to medium. English type hops are Perceived Malt Aroma & Flavor: The prominence of
often used but are not required for this style. coffee-like roasted barley and a moderate degree of
Perceived bitterness: Low to medium roasted malt aroma and flavor defines much of the
Fermentation Characteristics: Complexity of alcohols character. The hallmark dry-roasted attributes typical
and fruity ester attributes are often high and of Dry Stout result from the use of roasted barley.
balanced with the high alcohol content. Low levels of Initial malt and light caramel flavors give way to a
diacetyl are acceptable. Caramel and some oxidized distinctive dry-roasted bitterness in the finish.
character (vinous aromas or flavors) may be Perceived Hop Aroma & Flavor: European hop
considered positive attributes. character may range from not present to low in
Body: Full aroma and flavor
Perceived bitterness: Medium to medium-high
Original Gravity (°Plato) 1.085-1.120 (20.4-28 °Plato) Fermentation Characteristics: Fruity esters are low
• Apparent Extract/Final Gravity (°Plato) 1.024- relative to malt and roasted barley as well as hop
1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) bitterness. Diacetyl is usually absent in these beers
6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 40- but may be present at very low levels. Slight acidity
65 • Color SRM (EBC) 11-36 (22-72 EBC) may be present but is not required.
Body: Medium-light to medium
7
Additional notes: Head retention should be Fermentation Characteristics: Fruity esters may be
persistent present at low to medium-low levels. Diacetyl and
DMS should not be present.
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 Session India Pale Ale
Perceived Malt Aroma & Flavor: Coffee-like roasted Color: Straw to copper
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 Hop haze is allowable at any temperature.
distinctive dry-roasted bitterness in the finish. Perceived Malt Aroma & Flavor: A low to medium
Perceived Hop Aroma & Flavor: Low to medium-low maltiness should be present in aroma and flavor.
Perceived bitterness: May be analytically high, but Perceived Hop Aroma & Flavor: Hop aroma and
the perception is lessened by malt sweetness. flavor are medium to high, exhibiting a wide range of
Fermentation Characteristics: Fruity esters are low. attributes. Overall hop character is assertive.
Diacetyl is usually absent in these beers but may be Perceived bitterness: Medium to high
present at very low levels. Slight acidity is acceptable. Fermentation Characteristics: Fruity esters are low
Body: Medium to full to medium. Diacetyl should not be present.
Additional notes: Head retention should be Body: Low to medium
persistent Additional notes: Session India Pale Ales are lower
alcohol versions of any of the various American, Juicy
Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 or Hazy, British or other India Pale Ale styles from
°Plato) • Apparent Extract/Final Gravity (°Plato) around the world. Balance and high drinkability are
1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight key to a successful Session India Pale Ale. Hop aroma
(Volume) 4.5%-6.4% (5.6%-8.0%) • Hop Bitterness and flavor attributes hew to the underlying India Pale
(IBU) 30-60 • Color SRM (EBC) 40+ (80+ EBC) Ale style being made at lower strength. Beers
exceeding 5.0% abv are not considered Session India
NORTH AMERICAN ORIGIN ALE STYLES Pale Ales. Beers under 5.0% abv (4.0% abw) which
meet the criteria for another classic or traditional
Golden or Blonde Ale style category are not considered Session India Pale
Ales. An India Pale Ale made to alcohol content
Color: Straw to gold
below 0.5% abv (0.4% abw) is categorized as a Non-
Clarity: Chill haze should not be present
Alcohol Malt Beverage.
Perceived Malt Aroma & Flavor: Low malt sweetness
and toast, cereal-like or other pale malt attributes
should be present in flavor and aroma at low to
medium-low levels.
Perceived Hop Aroma & Flavor: Hop aroma and
flavor should be very low to medium, with attributes
typical of hops of any origin present but not
dominant.
Perceived bitterness: Low to medium
8
American-Style Amber/Red Ale Clarity: Can vary widely from very low haze to very
high degree of cloudiness. Starch, yeast, hop, protein
Color: Amber to reddish-brown
or other compounds contribute to a wide range of
hazy appearance within this category.
Perceived Malt Aroma & Flavor: Medium-high to
Perceived Malt Aroma & Flavor: Low to medium-low
high maltiness with low to medium caramel
malt aroma and flavor may be present
character
Perceived Hop Aroma & Flavor: Medium-high to
Perceived Hop Aroma & Flavor: Low to medium-low,
very high hop aroma and flavor are present,
exhibiting a wide range of attributes
exhibiting a very wide range of attributes, especially
fruity, tropical, juicy, and many others.
Perceived bitterness: Low to medium. The
present, are low.
impression of bitterness is soft and well-integrated
Body: Medium to medium-high
into overall balance and may differ significantly from
measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to
medium-high fruity esters are present and can
contribute to the perception of sweetness and be
complementary to the hop profile. Diacetyl should
not be present.
Body: Medium-low to medium-high. Perceived silky
American-Style Pale Ale or full mouthfeel may contribute to overall flavor
Color: Straw to light amber profile.
Clarity: Chill haze is acceptable at low temperatures. Additional notes: Grist may include oats, wheat, or
Hop haze is allowable at any temperature. other adjuncts to promote haziness. The term ‘juicy’
Perceived Malt Aroma & Flavor: Low caramel malt is frequently used to describe taste and aroma
aroma is allowable. Low to medium maltiness may attributes often present in these beers which result
include low caramel malt character. from late, often very large, additions of hops. A juicy
Perceived Hop Aroma & Flavor: High, exhibiting a character is not required, however. Other hop-
wide range of attributes including floral, citrus, fruity derived attributes such as citrus, pine, spice, floral or
(berry, tropical, stone fruit and other), sulfur, diesel- others may be present with or without the presence
like, onion-garlic, catty, piney, resinous, and many of juicy attributes. Likewise the term ‘hazy’ is
others. frequently used to describe the appearance of many
Perceived bitterness: Medium to medium-high examples of these beers. However, some versions
Fermentation Characteristics: Fruity esters may be may exhibit very low cloudiness.
low to high. Diacetyl should not be present.
Body: Medium Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume)
• Apparent Extract/Final Gravity (°Plato) 1.008- 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30;
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) may differ significantly from perceived bitterness •
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50 Color SRM (EBC) 3-7 (6-14 EBC)
American-Style Strong Pale Ale
Juicy or Hazy Pale Ale Color: Pale to copper
Color: Straw to light amber Clarity: Chill haze is acceptable at low temperatures.
Hop haze is allowable at any temperature.
9
Perceived Malt Aroma & Flavor: Low caramel malt from late, often very large, additions of hops. A juicy
aroma is allowable. Low level maltiness may include character is not required, however. Other hop-
low caramel malt character. derived attributes such as citrus, pine, spice, floral or
Perceived Hop Aroma & Flavor: High to very high, others may be present with or without the presence
exhibiting a wide range of attributes including floral, of juicy attributes. Likewise the term ‘hazy’ is
citrus, fruity (berry, tropical, stone fruit and other), frequently used to describe the appearance of many
sulfur, diesel-like, onion-garlic, catty, piney, resinous, examples of these beers. However, some versions
and many others. may exhibit very low cloudiness. These beers can
Perceived bitterness: High exhibit astringency and heat (sometimes referred to
Fermentation Characteristics: Fruity esters may be as ‘hop burn’) as a result of very high hop usage rates
low to high. Diacetyl should not be present. and excessive contact time in beer, which can detract
Body: Medium from balance and drinkability when present above
low levels.
°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.050-1.058 (12.4-14.2
1.006-1.010 (1.6-2.7 °Plato) • Alcohol by Weight °Plato) • Apparent Extract/Final Gravity (°Plato)
(Volume) 4.4%-5.05% (5.6%-6.4%) • Hop Bitterness 1.006-1.010 (1.6-2.7 °Plato) • Alcohol by Weight
(IBU) 40-50 • Color SRM (EBC) 3-8 (6-16 EBC) (Volume) 4.4%-5.05% (5.6%-6.4%) • Hop Bitterness
(IBU) 15-40; may differ significantly from perceived
bitterness • Color SRM (EBC) 3-8 (6-16 EBC)
Juicy or Hazy Strong Pale Ale
Color: Straw to light amber
Clarity: Can vary widely from very low haze to very American-Style India Pale Ale
high degree of cloudiness. Starch, yeast, hop, protein Color: Pale to copper
or other compounds contribute to a wide range of Clarity: Chill haze is acceptable at low temperatures.
hazy appearance within this category. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium-low Perceived Malt Aroma & Flavor: Medium-low to
malt aroma and flavor may be present medium intensity malt attributes are present in
Perceived Hop Aroma & Flavor: Medium-high to aroma and flavor
very high hop aroma and flavor are present, Perceived Hop Aroma & Flavor: High to very high,
exhibiting a very wide range of attributes, especially exhibiting a wide range of attributes including floral,
fruity, tropical, juicy, and many others. piney, citrus, fruity (berry, tropical, stone fruit and
Perceived bitterness: Low to medium. The other), sulfur, diesel-like, onion-garlic, catty,
impression of bitterness is soft and well-integrated resinous, and many others.
into overall balance and may differ significantly from Perceived bitterness: Medium-high to very high
measured or calculated IBU levels. Fermentation Characteristics: Fruity esters are low
Fermentation Characteristics: Medium-low to to high. Diacetyl and DMS should not be present.
medium-high fruity esters may be present and can Body: Medium-low to medium
contribute to the perception of sweetness and be Additional notes: The use of water with high mineral
complementary to the hop profile. Diacetyl should content may result in a crisp, dry beer rather than a
not be present. malt-accentuated version. Sugar adjuncts may be
Body: Medium-low to medium-high. A silky or full used to enhance body and balance. Hops of varied
mouthfeel may contribute to overall flavor profile. origins may be used for bitterness or for
Additional notes: Grist may include oats, wheat, or approximating traditional American character.
other adjuncts to promote haziness. The term ‘juicy’ Versions of this style brewed with non-traditional
is frequently used to describe taste and aroma yeasts, fruits, spices, or other flavorings are
attributes often present in these beers which result categorized as Experimental India Pale Ales. Versions
10
of this style brewed with darker malts, may be (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness
categorized as Experimental India Pale Ales, or (IBU) 50-75 • Color SRM (EBC) 2-6 (4-12 EBC)
possibly as American-Style Black Ale.
Juicy or Hazy India Pale Ale
organizers may choose to create subcategories which Color: Straw to light amber
reflect the use of different types of hops or malts, and Clarity: Can vary widely from very low haze to very
associated sensory outcomes. high degree of cloudiness. Starch, yeast, hop, protein
or other compounds contribute to a wide range of
hazy appearance within this category.
malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high
hop aroma and flavor are present, exhibiting a very
wide range of attributes, especially fruity, tropical,
juicy, and many others.
West Coast-Style India Pale Ale Perceived bitterness: Low to medium. The
Color: Straw to gold impression of bitterness is soft and well-integrated
Clarity: Chill haze or hop haze is acceptable at low into overall balance and may differ significantly from
levels measured or calculated IBU levels.
Perceived Malt Aroma & Flavor: Low to medium- Fermentation Characteristics: Medium to medium-
low. Caramel or roasted malt character should not be high fruity esters are present, and can contribute to
present. the perception of sweetness and be complementary
Perceived Hop Aroma & Flavor: High to very high, to the hop profile. Diacetyl should not be present.
exhibiting a wide range of attributes including floral, Body: Medium-low to medium-high. A silky or full
piney, citrus, fruity (berry, tropical, stone fruit and mouthfeel may contribute to overall flavor profile.
other), sulfur, diesel-like, onion-garlic, catty, Additional notes: Grist may include oats, wheat, or
resinous, and many others. other adjuncts to promote haziness. Lactose may be
Perceived bitterness: Medium-high to very high, but used to enhance body and balance. Lactose should
not harsh. not lend to, or overwhelm, the flavor character of
Fermentation Characteristics: Fruity esters range these beers. The term ‘juicy’ is frequently used to
from low to medium. DMS, acetaldehyde, and describe flavor and aroma attributes often present in
diacetyl should not be present. These beers are these beers which result from late, often very large,
characterized by a high degree of attenuation. additions of hops. A juicy character is not required,
Body: Low to medium however. Other hop-derived attributes such as citrus,
Additional notes: These beers are highly attenuated pine, spice, floral or others may be present with or
with an assertive hop character and a dry, crisp without the presence of juicy attributes. Likewise the
finish. While the West Coast-Style India Pale Ale has term ‘hazy’ is frequently used to describe the
been around for some time, the style itself has appearance of many examples of these beers.
progressed over time from original inception to However, some versions may exhibit very low
modern day examples-this guideline serves to align cloudiness. These beers can exhibit astringency and
directly with modern-day examples of the style. heat (sometimes referred to as ‘hop burn’) as a result
of very high hop usage rates and excessive contact
Original Gravity (°Plato) 1.055-1.070 (13.5-17.1 time in beer, which can detract from balance and
°Plato) • Apparent Extract/Final Gravity (°Plato) drinkability when present above low levels. Versions
1.005-1.016 (1.5-4.1 °Plato) • Alcohol by Weight of this style brewed with non-traditional yeasts,
fruits, spices, or other flavorings are categorized as
11
Experimental India Pale Ales. Versions of this style asked to provide supplemental information about
brewed with darker malts may be categorized as entries in this category to allow for accurate
Experimental India Pale Ales, or possibly as evaluation of diverse entries. Such information might
American-Style Black Ale. 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, competition entry such as ingredients or processing which
organizers may choose to create subcategories which influence perceived sensory outcomes. Competition
reflect the use of colored malts and associated hue organizers may create subcategories which reflect
and aroma and flavor attributes, or based on types of groups of entries based on color, hop varieties, or
hops used. underlying beer styles.
Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 Original Gravity (°Plato) Varies with style • Apparent
°Plato) • Apparent Extract/Final Gravity (°Plato) Extract/Final Gravity (°Plato) Varies with style •
1.008-1.020 (2-5 °Plato) • Alcohol by Weight Alcohol by Weight (Volume) Varies with style • Hop
(Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness Bitterness (IBU) Varies with style • Color SRM (EBC)
(IBU) 20-50; may differ significantly from perceived Varies with style (Varies with style EBC)
bitterness • Color SRM (EBC) 3-7 (6-14 EBC)
American-Style Brown Ale
American-Belgo-Style Ale Color: Deep copper to very dark brown
Color: Gold to black Clarity: Chill haze is acceptable at low temperatures
Clarity: Should conform the base beer style Perceived Malt Aroma & Flavor: Medium levels of
Perceived Malt Aroma & Flavor: Typically low. roasted malt, caramel, and chocolate aromas and
Perception of specialty or roasted malts or barley can flavors should be present.
be very low to robust in darker versions. Perceived Hop Aroma & Flavor: Medium-low to
Perceived Hop Aroma & Flavor: Medium to very medium-high
high, exhibiting American-type hop aromas not Perceived bitterness: Medium to high
usually found in traditional Belgian styles. Fermentation Characteristics: Low to medium-low
Perceived bitterness: Medium to high, in alignment fruity esters may be present. Diacetyl should not be
with base beer style. present.
Fermentation Characteristics: Fruity esters are Body: Medium
medium to high. Belgian yeast attributes such as
banana, berry, apple, coriander, spice or smoky- Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
phenolic should be in balance with malt and hops. • Apparent Extract/Final Gravity (°Plato) 1.010-
Diacetyl, sulfur, and attributes typical of 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume)
Brettanomyces should not be present. 3.3%-5.0% (4.2%-6.3%) • Hop Bitterness (IBU) 30-45
Body: Medium-low to medium, in alignment with • Color SRM (EBC) 15-26 (30-52 EBC)
base beer style.
Additional notes: American-Belgo-Style Ales are
either 1) non-Belgian beer types portraying the
American-Style Black Ale
Color: Very dark to black
unique characters imparted by yeasts typically used
Clarity: Opaque
in big, fruity Belgian-style ales, or 2) defined Belgian-
style beers displaying the hallmark attributes typical
caramel malt and dark roasted malt aromas and
of American variety hops. These beers are unique
unto themselves. flavors are present. Astringency and burnt character
When using these guidelines as the basis for of roast malt should be absent.
evaluating entries at competitions, brewers may be
12
Perceived Hop Aroma & Flavor: Medium-high to American-Style Imperial Porter
high, with fruity, citrusy, piney, floral, herbal or other
Color: Black
aromas derived from hops of all origins.
Clarity: Opaque
Perceived bitterness: Medium-high to high
Perceived Malt Aroma & Flavor: No roast barley or
Fermentation Characteristics: Fruity esters are low
strong burnt/black malt character should be present.
to medium. Diacetyl should not be present.
Medium malt, caramel, and cocoa sweetness should
Body: Medium
be present.
Additional notes: Black ales that do not meet the
Perceived Hop Aroma & Flavor: Low to medium-high
specifications for American-Style Black Ale may
possibly be categorized as Experimental India Pale
Ale.
present but not overpowering and should
complement hop character and malt-derived
sweetness. Diacetyl should not be present absent.
Body: Full
American-Style Stout (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness
Color: Black (IBU) 35-50 • Color SRM (EBC) 40+ (80+ EBC)
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted American-Style Imperial Stout
barley and roasted malt aromas are prominent. Low
Color: Black
to medium malt sweetness with any of caramel,
Clarity: Opaque
chocolate, or roasted coffee attributes present at low
Perceived Malt Aroma & Flavor: Extremely rich
to medium levels, 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-high to
often with any of citrusy, resiny or other attributes
high, exhibiting any of floral, citrus, herbal, or any
typical of many American hop varieties.
other attributes typical of American hops.
Perceived bitterness: Medium-high to very high and
Fermentation Characteristics: Fruity esters are low.
balanced with rich malt character.
Diacetyl is usually absent in these beers but may be
Fermentation Characteristics: Fruity esters are high.
present at very low levels.
Diacetyl should not be present.
Body: Full
Additional notes: Head retention should be
persistent
13
Double Hoppy Red Ale American-Style Imperial or Double
Color: Deep amber to dark copper/reddish-brown India Pale Ale
Color: Straw to medium amber
Perceived Malt Aroma & Flavor: Medium to
Clarity: Chill haze is acceptable at low temperatures.
medium-high caramel malt character should be
Haze created by dry hopping is allowable at any
present in flavor and aroma. Low to medium biscuit
temperature.
or toasted malt character may also be present.
Perceived Hop Aroma & Flavor: Hop aroma is high,
pale malt character is typical. Low pale caramel malt
derived from any variety of hops. Hop flavor is high
character may be present.
and balanced with other beer attributes.
Perceived Hop Aroma & Flavor: High to intense,
Perceived bitterness: High to very high
exhibiting a wide range of attributes including floral,
Fermentation Characteristics: Alcohol content is
piney, citrus, fruity (berry, tropical, stone fruit, and
medium to high. Complex alcohol flavors may be
other), sulfur, diesel-like, onion-garlic, catty,
present. Fruity esters are medium. Diacetyl should
resinous, and many others. Hop character should be
not be present.
fresh and evident, and should not be harsh.
Perceived bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is
medium-high to high and evident. Fruity esters are
medium to high. Diacetyl should not be present.
Additional notes: This style of beer should exhibit
the fresh character of hops. Oxidized or aged
character should not be present. Versions brewed
Imperial Red Ale with darker malts, non-traditional yeasts, fruits,
Color: Deep amber to dark copper/reddish-brown spices, or other flavorings are categorized as
Clarity: Chill haze is acceptable at low temperatures Experimental India Pale Ale.
caramel malt character is present in aroma and Original Gravity (°Plato) 1.067-1.087 (16.5-21 °Plato)
flavor • Apparent Extract/Final Gravity (°Plato) 1.009-
Perceived Hop Aroma & Flavor: High, derived from 1.016 (2.3-4 °Plato) • Alcohol by Weight (Volume)
any variety of hops. Hop flavor is prominent and 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness (IBU) 65-
balanced with other beer attributes. 100 • Color SRM (EBC) 2-7 (4-14 EBC)
Perceived bitterness: Very high
Fermentation Characteristics: Very high alcohol is a Juicy or Hazy Imperial or Double
hallmark of this style. Complex alcohol flavors may
be present. Fruity esters are medium. Diacetyl should India Pale Ale
not be present. Color: Straw to light amber
Body: Full Clarity: Can vary widely from very low haze to very
high degree of cloudiness. Starch, yeast, hop, protein
Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 or other compounds contribute to a wide range of
°Plato) • Apparent Extract/Final Gravity (°Plato) hazy appearance within this category.
1.020-1.028 (5.1-7.1 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Low to high malt
(Volume) 6.3%-8.4% (8.0%-10.6%) • Hop Bitterness aroma and flavor may be present
(IBU) 55-85 • Color SRM (EBC) 10-17 (20-34 EBC) Perceived Hop Aroma & Flavor: High to intense,
exhibiting a very wide range of attributes, especially
fruity, tropical, juicy, and many others.
14
Perceived bitterness: Low to medium. The Perceived Hop Aroma & Flavor: Medium to very
impression of bitterness is soft and well-integrated high, exhibiting a wide range of attributes.
into overall balance, and may differ significantly from Perceived bitterness: High
measured or calculated IBU levels. Fermentation Characteristics: Complex alcohols are
Fermentation Characteristics: Medium-high to high evident. Fruity esters are often high. Diacetyl is
fruity esters are present, and can contribute to the usually absent in these beers but may be present at
perception of sweetness and be complementary to very low levels.
the hop profile. Diacetyl should not be present. Body: Full
Body: Medium to high. A silky or full mouthfeel may Additional notes: Vinous, sherry-like, or port-like
contribute to overall flavor profile. attributes arising from oxidation may be considered
Additional notes: Grist may include oats, wheat, or positive when in harmony with overall flavor profile.
other adjuncts to promote haziness. The term ‘juicy’
is frequently used to describe taste and aroma hop- Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato)
derived attributes often present in these beers which • Apparent Extract/Final Gravity (°Plato) 1.024-
result from late, often very large, additions of hops. A 1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume)
juicy character is not required, however. Likewise the 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 60-
term ‘hazy’ is frequently used to describe the 100 • Color SRM (EBC) 11-18 (22-36 EBC)
appearance of many examples of these beers.
However, some versions may exhibit very low
cloudiness. Other hop-derived attributes such as
American-Style Wheat Wine Ale
citrus, pine, spice, floral or others may be present Color: Gold to black
with or without the presence of juicy attributes. Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Any of bready,
These beers can exhibit astringency and heat
wheat, honey or caramel malt aroma and flavor
(sometimes referred to as ‘hop burn’) as a result of
attributes are often present. High residual malt
very high hop usage rates and excessive contact time
sweetness should be present.
in beer, which can detract from balance and
Perceived Hop Aroma & Flavor: Low to medium
drinkability when present above low levels. Versions
of this style brewed with darker malts, non-
Fermentation Characteristics: Fruity esters are often
traditional ale yeasts, fruits, spices, or other
high and balanced by a complexity of alcohols and
flavorings are categorized as Experimental India Pale
high alcohol content. Diacetyl is usually absent in
Ale.
these beers but may be present at very low levels.
Phenolic yeast character, sulfur, and DMS should not
Original Gravity (°Plato) 1.067-1.087 (16.5-21 °Plato)
• Apparent Extract/Final Gravity (°Plato) 1.009- be present. Oxidized, stale, and aged attributes are
1.016 (2.3-4 °Plato) • Alcohol by Weight (Volume) not typical of this style.
6.0%-8.4% (7.6%-10.6%) • Hop Bitterness (IBU) 30- Body: Full
Additional notes: This style is brewed with at least
80; may differ significantly from perceived bitterness
50% wheat malt.
American-Style Barley Wine Ale • Apparent Extract/Final Gravity (°Plato) 1.024-
Color: Amber to deep red/copper-garnet 1.032 (6.1-8 °Plato) • Alcohol by Weight (Volume)
Clarity: Chill haze is acceptable at low temperatures 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 45-
Perceived Malt Aroma & Flavor: Caramel or toffee 85 • Color SRM (EBC) 5+ (10+ EBC)
malt aroma attributes are often present. High
residual malty sweetness, often exhibiting caramel or
toffee attributes, should be present.
Smoke Porter
Color: Dark brown to black
15
Clarity: Opaque harmony with other attributes. The acidity present is
Perceived Malt Aroma & Flavor: Smoked porters will usually in the form of lactic, acetic, and other organic
exhibit mild to assertive smoke malt aroma and acids naturally developed with acidified malt in the
flavor in balance with other aroma attributes. Black mash or in kettle or post wort fermentation and is
malt character can be present in some porters, while produced by various microorganisms including
others may be absent of strong roast character. certain bacteria and yeasts. Acidic character can be a
Roast barley character is absent to low depending on complex balance of several types of acid and
underlying porter style being smoked. Medium to attributes of age. Wood vessels may be used during
high malt sweetness with caramel or chocolate flavor the fermentation and aging process, but wood-
attributes is acceptable. derived flavors such as vanillin should not be
Perceived Hop Aroma & Flavor: None to medium present. There should be no residual flavors from
Perceived bitterness: Medium to medium-high liquids previously aged in a barrel such as bourbon or
Fermentation Characteristics: Low to medium fruity sherry.
esters are acceptable Body: Low to high
Body: Medium to full Additional notes: Beers exhibiting wood-derived
When using these guidelines as the basis for characters or characters of liquids previously aged in
evaluating entries at competitions, brewers may be wood are categorized as Wood-Aged Sour Beer.
asked to provide supplemental information about Fruited versions are categorized elsewhere.
entries in this category to allow for accurate Competition organizers may create subcategories
evaluation of diverse entries. Such information should which reflect groups of entries based on color, hop
include the traditional style of porter as well as the varieties, microflora, spices, or other ingredients, etc.
wood type used as a smoke source (e.g. ‘alder When using these guidelines as the basis for
smoked brown porter’). evaluating entries at competitions, brewers may be
asked to provide supplemental information about
Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 entries in this category to allow for accurate
°Plato) • Apparent Extract/Final Gravity (°Plato) evaluation of diverse entries. Such information might
1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight include the underlying beer style upon which the
(Volume) 4.0%-7.0% (5.1%-8.9%) • Hop Bitterness entry is based, or other information unique to the
(IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) entry such as ingredients or processing which
influence perceived sensory outcomes.
American-Style Sour Ale Original Gravity (°Plato) May vary widely • Apparent
Color: Pale to black
Extract/Final Gravity (°Plato) May vary widely •
Clarity: Chill haze, bacteria, and yeast-induced haze Alcohol by Weight (Volume) May vary widely • Hop
is acceptable at any temperature. Bitterness (IBU) May vary widely • Color SRM (EBC)
Perceived Malt Aroma & Flavor: Low. In darker May vary widely (May vary widely EBC)
versions, any of roasted malt, caramel, or chocolate
aroma and flavor attributes should be present at low
levels. American-Style Fruited Sour Ale
Perceived Hop Aroma & Flavor: None to high Color: Can range from pale to black depending on
Perceived bitterness: None to high underlying beer style and is often influenced by the
Fermentation Characteristics: Moderate to intense, color of added fruit
yet balanced, fruity esters are present. Diacetyl, Clarity: Chill haze, bacteria, and yeast-induced haze
DMS, and Brettanomyces should not be present. The is acceptable at any temperature.
evolution of natural acidity at medium-low to high Perceived Malt Aroma & Flavor: Low. In darker
levels develops a balanced complexity and is versions, any of roasted malt, caramel, or chocolate
expressed as a refreshing, pleasant sourness, in
16
aroma and flavor attributes should be present at low include the underlying beer style upon which the
levels. entry is based, or other information unique to the
Perceived Hop Aroma & Flavor: None to high entry such as ingredients or processing which
Perceived bitterness: None to high and in balance influence perceived sensory outcomes.
with fruit character
Fermentation Characteristics: Moderate to intense, Original Gravity (°Plato) May vary widely • Apparent
yet balanced, fruity esters are present. Diacetyl, Extract/Final Gravity (°Plato) May vary widely •
DMS, and Brettanomyces should not be present. The Alcohol by Weight (Volume) May vary widely • Hop
evolution of natural acidity at medium-low to high Bitterness (IBU) May vary widely • Color SRM (EBC)
levels develops a balanced complexity and is May vary widely (May vary widely EBC)
expressed as a refreshing, pleasant sourness, in
harmony with other attributes. The acidity present is GERMAN ORIGIN ALE STYLES
usually in the form of lactic, acetic, and other organic
acids naturally developed with acidified malt in the German-Style Koelsch
mash or in kettle or post wort fermentation and is
produced by various microorganisms, including
certain bacteria and yeasts. Acidic character can be a
Perceived Malt Aroma & Flavor: Malt character is
complex balance of several types of acid and
very low to low with soft sweetness. Caramel
attributes of age. Wood vessels may be used during
character should not be present.
the fermentation and aging process, but wood-
Perceived Hop Aroma & Flavor: Low and, if present,
derived flavors such as vanillin should not be
should express noble hop character.
present. Attributes arising from liquids previously
aged in a barrel, such as bourbon or sherry, should
not be present.
absent to low, expressed as pear, apple, or wine-like
Body: Low to high
attributes when present. Diacetyl should not be
Additional notes: Fruit aromas, ranging from subtle
present.
to intense, should be present. Fruit or fruit extracts,
Body: Low to medium-low. Dry and crisp.
used as an adjunct in either the mash, kettle, primary
Additional notes: Traditional examples often display
or secondary fermentation, provide harmonious fruit
persistent head retention. Small amounts of wheat
character ranging from subtle to intense. Beers
can be used in brewing beers of this style. Koelsch-
exhibiting wood-derived attributes or evidence of
style beers are fermented at warmer temperatures
liquids previously aged in wood are categorized as
than is typical for lagers, but at lower temperatures
Fruited Wood-Aged Sour Beer. Within the framework
than most English and Belgian-style ales. They are
of these guidelines, coconut is defined as a
aged cold. Ale yeast is used for fermentation. Lager
vegetable, and beers containing coconut are
yeast is sometimes used for bottle conditioning or
categorized as Field Beer. Likewise beers containing
final cold conditioning.
chili peppers are categorized as Chili Beer. Fruited
versions of Berliner-Style Weisse and Belgian-Style
Sour Ale are categorized elsewhere.
Competition organizers may create subcategories
which reflect groups of entries based on color, hop
varieties, microflora, spices, or other ingredients, etc.
asked to provide supplemental information about German-Style Altbier
entries in this category to allow for accurate Color: Copper to dark brown
evaluation of diverse entries. Such information might
17
Clarity: Clear to slightly hazy. Chill haze should not be fermentation yields a beer that is acidic and highly
present attenuated.
Perceived Malt Aroma & Flavor: A variety of malts Body: Very low
contributes to medium-low to medium malt aroma Additional notes: Carbonation is high. Traditionally,
and flavor. Toast aroma typical of Munich malts some Berliners were brewed or served with fruit,
should be present. Slight nuttiness is acceptable. spices, or syrups. Some more contemporary versions
Roast malt character should be present at low levels have been brewed with other ingredients such as
and well-integrated with the overall malt profile. darker malts. Any such versions will take on
Smoke character should not be present. corresponding hues, and may exhibit flavor and
Perceived Hop Aroma & Flavor: Low to medium with aroma attributes typical of such ingredients.
hop flavor more perceptible than aroma, with When using these guidelines as the basis for
attributes typical of traditional German noble hops. evaluating entries at competitions, brewers may be
Perceived bitterness: Medium to high, producing a asked to provide supplemental information about
clean dry finish. Forty-plus IBU is typical for Altbiers entries in this category to allow for accurate
originating in Dusseldorf. evaluation of diverse entries. Competition organizers
Fermentation Characteristics: Fruity esters are may create subcategories which reflect groups of
absent to low, with attributes expressed subtly as entries based on the addition of fruit, spice or
citrus, pear, dark cherry or plum. A slight sulfur specialty malt, or other ingredients or processes.
aroma is acceptable. Diacetyl should not be present. Fruited or flavored entries would be accompanied by
Body: Medium-low to medium. a very brief description of the fruit/flavor used by the
Additional notes: The Altbier style is originally from brewer.
the Dusseldorf area. The overall impression is clean,
crisp and flavorful with a dry finish. Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) 1.006 (1-1.5 °Plato) • Alcohol by Weight (Volume)
• Apparent Extract/Final Gravity (°Plato) 1.008- 2.2%-4.0% (2.8%-5.0%) • Hop Bitterness (IBU) 3-6 •
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) Color SRM (EBC) 2-4 (4-8 EBC)
Leipzig-Style Gose
Berliner-Style Weisse Clarity: Clear to hazy. Haze may or may not be from
Color: Straw to pale. These are the lightest of all the yeast.
German wheat beers. Perceived Malt Aroma & Flavor: Malt sweetness and
Clarity: May appear hazy or cloudy from yeast or chill attributes are not present to very low
haze Perceived Hop Aroma & Flavor: Not present
Perceived Malt Aroma & Flavor: Malt sweetness is Perceived bitterness: Not present to low
absent Fermentation Characteristics: Medium to high lactic
Perceived Hop Aroma & Flavor: Not present acid character should be present and expressed as a
Perceived bitterness: Not present to very low sharp, refreshing sourness. These beers are not
Fermentation Characteristics: Fruity esters are low excessively aged.
to medium. Diacetyl should not be present. Body: Low to medium-low
Brettanomyces character may be absent or present Additional notes: These beers typically contain
at low to medium levels and, if present, may be malted barley and unmalted wheat, with some
expressed as any of horsey, goaty, leathery, phenolic, versions also containing oats. Salt (table salt) and
fruity, or acidic aroma and flavor attributes. The coriander may be present in low amounts or may be
unique combination of yeast and lactic acid bacteria absent. A Gose brewed with fruit(s), spices (other
18
than salt or coriander), darker malts or other Leipzig-Style Gose may also be present and in
ingredients is categorized as Contemporary-Style harmony with overall flavor profile.
Gose. Carbonation is high to very high. Effervescent. 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 any herbs, spices, fruit, or other added
include whether coriander, salt, or Brettanomyces is ingredients, and information about the brewing
used, and other information about the brewing process.
process.
Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-
• Apparent Extract/Final Gravity (°Plato) 1.008- 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30 •
3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-15 • Color SRM (EBC) 3-9 (6-18 EBC)
South German-Style Hefeweizen
Contemporary-Style Gose Color: Straw to amber
Color: Usually straw to medium amber and can take Clarity: If served with yeast, appearance may be very
on the color of added fruits or other ingredients such cloudy.
as darker malts. Perceived Malt Aroma & Flavor: Very low to
Clarity: Clear to hazy. Haze may or may not result medium-low
from yeast Perceived Hop Aroma & Flavor: Not present to very
Perceived Malt Aroma & Flavor: Malt aroma and low
flavor is not present to very low Perceived bitterness: Very low
Perceived Hop Aroma & Flavor: Very low to low Fermentation Characteristics: Medium-low to
Perceived bitterness: Not present to medium medium-high fruity and phenolic attributes are
Fermentation Characteristics: Horsey, leathery, or hallmarks of this style. Phenolic attributes such as
earthy aromas contributed by Brettanomyces yeasts clove, nutmeg, smoke, and vanilla are present.
may be present but at low levels as these beers do Banana ester aroma and flavor should be present at
not undergo prolonged aging. Contemporary Gose low to medium-high levels. Diacetyl should not be
may be fermented with pure beer yeast strains, or present.
with yeast mixed with bacteria. Alternatively, they Body: Medium to full
may be spontaneously fermented. Low to medium Additional notes: Beers in this style are made with at
lactic acid character is present in all examples least 50 percent malted wheat, and are very highly
expressed as a sharp, refreshing sourness. carbonated. These beers are typically (though not
Body: Low to medium-low always) roused during pouring, and when yeast is
Additional notes: Contemporary-style Gose may be present, they will have a yeasty flavor and a
brewed with malted or unmalted barley, wheat, and characteristically fuller mouthfeel.
oats. Contemporary examples may also contain other
grains. As in traditional examples, low level salt Original Gravity (°Plato) 1.047-1.056 (11.7-13.8
(table salt) and coriander additions may or may not °Plato) • Apparent Extract/Final Gravity (°Plato)
be present in Contemporary Gose. Attributes from 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
the use of a wide variety of herbs, spices, flowers, (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness
fruits, or other ingredients not found in traditional (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC)
19
South German-Style Kristal Weizen Body: Low with a lighter mouthfeel than Hefeweizen.
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
Additional notes: Beers in this style are made with at
beer is filtered, no yeast should be present.
least 50 percent wheat malt. They are often roused
Perceived Malt Aroma & Flavor: Malt sweetness is
during pouring, and, when yeast is present, will have
very low to medium-low
a yeasty flavor and a fuller mouthfeel.
low
Perceived bitterness: Very low
Fermentation Characteristics: The aroma and flavor
1.008 (1-2.1 °Plato) • Alcohol by Weight (Volume)
are very similar to Hefeweizen with the caveat that
fruity and phenolic characters are not combined with
• Color SRM (EBC) 3.5-15 (7-30 EBC)
the yeasty flavor and fuller-bodied mouthfeel of
yeast. The phenolic characteristics are often
described as clove-like or nutmeg-like and can be South German-Style
smoky or even vanilla-like. A Banana-like ester aroma
and flavor is often present. Diacetyl should not be
Bernsteinfarbenes Weizen
Color: Amber to light brown. The German word
present. Kristal Weizen is well attenuated and very
highly carbonated. ‘Bernsteinfarben’ means amber colored.
Body: Medium to full Clarity: If served with yeast, appearance may be very
Additional notes: Beers in this style are made with at cloudy.
Perceived Malt Aroma & Flavor: Distinct sweet
least 50 percent malted wheat. They have no yeast
maltiness and caramel or bread-like character arises
flavor, and exhibit a cleaner, drier mouthfeel than
from the use of medium-colored malts.
counterparts served with yeast.
Perceived Hop Aroma & Flavor: Not present
Perceived bitterness: Low
Fermentation Characteristics: The phenolic and
estery aromas and flavors typical of Weissbiers are
present but less pronounced in Bernsteinfarbenes
Weissbiers. These beers should be well attenuated
and very highly carbonated. Diacetyl should not be
present.
German-Style Leichtes Weizen Body: Medium to full
Color: Straw to copper-amber Additional notes: Beers in this style are made with at
Clarity: If served with yeast, appearance may be very least 50 percent wheat malt. They are often roused
cloudy. during pouring, and, when yeast is present, will have
Perceived Malt Aroma & Flavor: Very low to a yeasty flavor and a fuller mouthfeel.
medium-low
Perceived Hop Aroma & Flavor: Not present to very Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
low °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived bitterness: Very low 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight
Fermentation Characteristics: The phenolic and (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness
estery aromas typical of Weissbiers should be (IBU) 10-15 • Color SRM (EBC) 9-13 (18-26 EBC)
present but less pronounced in this style. The overall
flavor profile is less complex than Hefeweizen due to
a lower alcohol content and there is less yeasty
flavor. Diacetyl should not be present.
20
South German-Style Dunkel Body: Medium to full
Weizen least 50 percent wheat malt. They are often roused
Color: Copper-brown to very dark during pouring, and, when yeast is present, will have
Clarity: If served with yeast, appearance may be very a yeasty flavor and a fuller mouthfeel.
cloudy
Perceived Malt Aroma & Flavor: Distinct sweet Original Gravity (°Plato) 1.066-1.080 (16.1-19.3
maltiness and a chocolate-like character from dark or °Plato) • Apparent Extract/Final Gravity (°Plato)
roasted malts exemplify beers in this style. Dark 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight
barley malts are frequently used along with dark (Volume) 5.5%-7.5% (7.0%-9.5%) • Hop Bitterness
Cara or color malts. (IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60 EBC)
Perceived bitterness: Low
Fermentation Characteristics: The phenolic and
German-Style Rye Ale
Color: Pale to very dark, with darker versions ranging
estery aromas and flavors typical of Weissbiers are
from dark amber to dark brown.
present but less pronounced in Dunkel Weissbiers.
Clarity: Chill haze is acceptable in versions packaged
Dunkel Weissbiers should be well attenuated and
and served without yeast. In versions served with
very highly carbonated. Diacetyl should not be
yeast, appearance may range from hazy to very
present
Body: Medium to full cloudy.
Additional notes: Beers in this style are made with at Perceived Malt Aroma & Flavor: In darker versions,
least 50 percent wheat malt. They are often roused malt aromas and flavors can optionally include low
level roasted malt characters expressed as any of
during pouring, and, when yeast is present, will have
cocoa-chocolate, caramel, toffee, or biscuit
a yeasty flavor and a characteristically fuller
attributes. Malt sweetness can vary from low to
mouthfeel.
medium. Low level of roast malt astringency is
acceptable when balanced with low to medium malt
sweetness.
Perceived bitterness: Very low to low
Fermentation Characteristics: Low to medium
banana–like or other fruity ester aromas and flavors
are typical. Clove-like or other phenolic aromas and
South German-Style Weizenbock flavors should also be present. No yeast aroma
Color: Gold to very dark should be present in versions without yeast. Versions
Clarity: If served with yeast, appearance may be very packaged and served without yeast will not have
cloudy. yeast flavor or full mouthfeel typical of beers with
Perceived Malt Aroma & Flavor: Medium malty yeast. Versions with yeast will have low to medium
sweetness should be present. If dark, a mild roast yeast aroma and flavor and a full mouthfeel, but the
malt character should emerge in the flavor and, to a yeast character should not overpower the balance of
lesser degree, in the aroma. rye and barley malts, esters, and phenolics.
Perceived Hop Aroma & Flavor: Not present Body: Low to medium
Perceived bitterness: Low Additional notes: Grist should include at least 30
Fermentation Characteristics: Balanced, clove-like percent rye malt. Versions with yeast are often
phenolic and fruity ester banana notes produce a roused during pouring. When yeast is present, the
well-rounded flavor and aroma. Diacetyl should not beer should have a yeasty flavor and a fuller
be present. Carbonation should be high. mouthfeel.
21
Clarity: Beer color may be too dark to perceive.
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 When clarity is perceivable, chill haze is acceptable at
°Plato) • Apparent Extract/Final Gravity (°Plato) low temperatures.
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Mild malt character
(Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness may be present
(IBU) 10-15 • Color SRM (EBC) 4-25 (8-50 EBC) Perceived Hop Aroma & Flavor: Not present to very
low
Bamberg-Style Weiss Rauchbier Fermentation Characteristics: Diacetyl should not be
Color: Pale to chestnut brown present. Traditional versions do not use artificial
Clarity: If served with yeast, appearance may be very sweeteners nor are they excessively sweet. More
cloudy. modern versions can incorporate sweeteners such as
Perceived Malt Aroma & Flavor: In darker versions, a sugar and saccharin added post fermentation for
detectable degree of roast malt may be present additional sweetness and to increase smoothness.
without being aggressive. Smoky malt aroma and
Body: Low
flavor, ranging from low to high, should be present. Additional notes: These beers may contain malted
Smoke character should be smooth, not harshly
barley, wheat, and rye as well as unmalted wheat,
phenolic, suggesting a mild sweetness. rye, oats, and corn. Though not common, flavorings
Perceived Hop Aroma & Flavor: Not present such as coriander or orange and lemon peel are
Perceived bitterness: Low sometimes added, but are barely perceptible. The
Fermentation Characteristics: The aroma and flavor mouthfeel is light to moderate, and sometimes
of a Weiss Rauchbier with yeast should be fruity and boosted with unfermented sugars/malt sugars. Low
phenolic. The phenolic characteristics are often carbonation and aftertaste are typical.
described as clove, nutmeg, vanilla, and smoke.
Banana esters are often present at low to medium- Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato)
high levels. No diacetyl should be perceived. • Apparent Extract/Final Gravity (°Plato) 1.002-
Weissbiers are well attenuated and very highly
carbonated. 0.4%-1.6% (0.5%-2.0%) • Hop Bitterness (IBU) 5-15 •
Body: Medium to full Color SRM (EBC) 5-50 (10-100 EBC)
least 50 percent wheat malt. They are often roused
during pouring, and, when yeast is present, will have Belgian-Style Session Ale
a yeasty flavor and a fuller mouthfeel. Color: May vary widely
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived Malt Aroma & Flavor: Very low to low,
°Plato) • Apparent Extract/Final Gravity (°Plato) exhibiting a wide range of malt-derived attributes
1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived Hop Aroma & Flavor: Very low to low,
(Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness exhibiting a wide range of hop-derived attributes
(IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC) Perceived bitterness: Very low to low but sufficient
to balance other attributes
BELGIAN AND FRENCH ORIGIN ALE STYLES Fermentation Characteristics: Phenolic spiciness
may be absent or may be present at low levels.
Belgian-Style Table Beer Fruity-ester complexity may range from low to
medium, in harmony with malt and other attributes.
Color: Gold to black. Caramel color is sometimes
Diacetyl should not be present.
added to adjust color.
Body: Very low to low
22
Additional notes: Beers in this category recognize Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato)
the uniqueness and traditions of Belgian brewing, • Apparent Extract/Final Gravity (°Plato) 1.008-
but do not hew to any other Belgian-style categories 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume)
defined in these guidelines. The most notable 4.1%-5.0% (5.1%-6.3%) • Hop Bitterness (IBU) 20-30
characteristic that these beers share is a modest • Color SRM (EBC) 4-12 (8-24 EBC)
alcohol content ranging from 2.1% - 5% abv. These
beers can be lower gravity formulations of their own,
or can be produced from second run wort from the
Belgian-Style Blonde Ale
production of higher gravity beers. Balance is a key
component when assessing these beers. Wood-aged
Perceived Malt Aroma & Flavor: Very low to low
or fruited versions will exhibit attributes of wood-
aging or fruit(s) in harmony with overall flavor
medium. Noble-type hops are commonly used.
profile.
Perceived bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity
esters are balanced with low level malt attributes.
Low level yeast-derived phenolic spiciness may be
entries in this category to allow for accurate
present. Diacetyl and acidic character should not be
present.
include an underlying Belgian beer style not
otherwise defined in these guidelines or other Body: Low to medium
information unique to the entry such as ingredients
(fruit(s), etc.) or processing (wood-aging, etc.) which Original Gravity (°Plato) 1.054-1.068 (13.3-16.6
1.7%-4.0% (2.1%-5.0%) • Hop Bitterness (IBU) 5-35 • Belgian-Style Strong Blonde Ale
Color SRM (EBC) May vary widely Color: Straw to light amber
Belgian-Style Speciale Belge Perceived Malt Aroma & Flavor: Malt character is
Color: Gold to light copper low to medium. A complex fruitiness is often present.
medium-high
Perceived Malt Aroma & Flavor: Malt aroma should
Perceived bitterness: Medium-low to medium-high
be low. Caramel or toasted malt attributes are
acceptable.
esters are present. Yeast-derived phenolic spicy
flavors and aromas should be present at low to
medium. Noble-type hops are commonly used.
medium-low levels. Diacetyl is usually absent in
Body: Very low to medium
esters are present. Yeast-derived phenolic spicy
Additional notes: These beers are often brewed with
flavors and aromas should be present at low to
light-colored Belgian candy sugar. Herbs and spices
medium-low levels. Diacetyl should not be present.
Body: Low to medium are sometimes used to delicately flavor these strong
ales. These beers can be malty in overall impression
or dry and highly attenuated. They can have a
deceptively high alcohol character and a relatively
23
light body for beers of high alcoholic strength. Some Perceived Hop Aroma & Flavor: Absent, or low if
versions may be equally high in alcohol with a more present.
medium in body. Perceived bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters
Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 (especially banana) are absent or present at low
°Plato) • Apparent Extract/Final Gravity (°Plato) levels. Clove-like phenolic flavor and aroma may be
1.008-1.024 (2-6.1 °Plato) • Alcohol by Weight present at low to medium-low levels. Diacetyl
(Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness character should not be present.
(IBU) 20-50 • Color SRM (EBC) 2-7 (4-14 EBC) Body: Low to medium
Additional notes: Head should be dense and
mousse-like. Herbs or spices such as coriander or
Belgian-Style Strong Dark Ale others may be used in subtle amounts to enhance
Color: Amber to very dark overall aroma or flavor, or may be absent.
malt aroma and complex fruity aromas are °Plato) • Apparent Extract/Final Gravity (°Plato)
distinctive. Medium to high malt intensity can be
rich, creamy, and sweet. Fruity complexity along with (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness
soft roasted malt flavor adds distinct character. (IBU) 20-35 • Color SRM (EBC) 16-36 (32-72 EBC)
Fermentation Characteristics: Yeast-derived Belgian-Style Tripel
phenolic spicy flavors and aromas are present at low Color: Pale to pale gold
to medium-low levels. Diacetyl is usually absent in Clarity: Chill haze is acceptable at low temperatures.
these beers but may be present at very low levels. Traditional Tripels are bottle conditioned and may
Body: Medium to full exhibit slight yeast haze. However, yeast should not
Additional notes: These beers are often (though not be intentionally roused.
always) brewed with dark Belgian candy sugar. Herbs Perceived Malt Aroma & Flavor: Low sweetness
and spices are sometimes used to delicately flavor from very pale malts should be present. There should
these strong ales. These beers are typically well be no roasted or dark malt character.
attenuated with a deceptive alcoholic strength. Perceived Hop Aroma & Flavor: Absent, or low if
present.
Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 Perceived bitterness: Medium to medium-high
°Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: A complex, sometimes
1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight mildly spicy, aroma and flavor characterize this style.
(Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness Clove-like phenolic aroma and flavor may be very
(IBU) 20-50 • Color SRM (EBC) 8-35 (16-70 EBC) low. Fruity esters, including banana, are also
common, but not required. Traditional Tripels are
often well attenuated. Alcohol strength and flavor
Belgian-Style Dubbel should be present.
Color: Brown to very dark Body: Medium
Clarity: Chill haze is acceptable at low temperatures. Additional notes: Head should be dense and
Slight yeast haze may be present in bottle mousse-like. Herbs or spices such as coriander or
conditioned versions. others may be used in subtle amounts to enhance
Perceived Malt Aroma & Flavor: Any of cocoa, dark overall aroma or flavor, or may be absent. Brewing
or dried fruit, or caramel aroma attributes should be sugar may be used to lighten the body. Hop/malt
present along with malty sweetness. character should be balanced. The overall beer flavor
24
may finish sweet, though any sweet finish should be Perceived Hop Aroma & Flavor: Hop aroma is not
light. present to low. Hop flavor is not present.
Perceived bitterness: Low, from noble-type hops.
Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato) Fermentation Characteristics: Low to medium fruity
• Apparent Extract/Final Gravity (°Plato) 1.008- esters are present. Mild phenolic spiciness and yeast
1.014 (2.1-3.5 °Plato) • Alcohol by Weight (Volume) flavors may be present. Mild acidity is appropriate.
5.6%-8.0% (7.1%-10.1%) • Hop Bitterness (IBU) 20- Diacetyl should not be present.
45 • Color SRM (EBC) 4-7 (8-14 EBC) Body: Low to medium, with a degree of creaminess
from wheat starch.
Additional notes: Witbiers are brewed with malted
Belgian-Style Quadrupel barley, unmalted wheat and sometimes oats.
Color: Amber to dark brown Typically they are brewed with coriander and orange
Clarity: Chill haze is acceptable at low temperatures peel; modern versions sometimes feature other
Perceived Malt Aroma & Flavor: Caramel, dark sugar spices or citrus peel types. Very low to low level spice
and malty sweet flavors and aromas can be intense,
and citrus peel attributes may be present.
but not cloying, and should complement fruitiness.
low • Apparent Extract/Final Gravity (°Plato) 1.006-
Perceived bitterness: Low to medium-low 1.008 (1.5-2.1 °Plato) • Alcohol by Weight (Volume)
Fermentation Characteristics: Perception of alcohol 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 10-17
can be strong. Complex fruity attributes reminiscent • Color SRM (EBC) 2-4 (4-8 EBC)
of any of raisins, dates, figs, grapes, or plums are
often present and may be accompanied by wine-like
attributes at low levels. Clove-like phenolic flavor and Classic French & Belgian-Style
aroma may be present at low to medium-low levels. Saison
Diacetyl and DMS should not be present.
Body: Full with creamy mouthfeel
Clarity: Chill haze or slight yeast haze is acceptable
Additional notes: Head should be dense and
Perceived Malt Aroma & Flavor: Low, but providing
mousse-like. Quadrupels are well attenuated and are
foundation for the overall balance.
characterized by an intense alcohol presence
Perceived Hop Aroma & Flavor: Low to medium and
balanced by other flavors, aromas and bitterness.
characterized by any of floral, herbal, woody or other
They are well balanced with savoring/sipping-type
attributes typical of European-type hops are
drinkability. Oxidized character, if present in aged
common.
Quads, should be mild and pleasant.
Perceived bitterness: Medium-low to medium, but
not assertive.
Original Gravity (°Plato) 1.092-1.120 (22-28 °Plato) •
medium to high. Low to medium-low level phenolics
(3.6-5.1 °Plato) • Alcohol by Weight (Volume) 8.0%-
may be present, expressed as spice-like or other
attributes. Phenolics should not be harsh or
dominant and should be in harmony with ester
profile and hops. Fruity and spicy black pepper
Belgian-Style Witbier attributes derived from Belgian yeast are common.
Color: Straw to pale Diacetyl should not be present. Low levels of
Clarity: Unfiltered starch and yeast haze should be Brettanomyces yeast-derived aroma and flavor
visible. Wits are traditionally bottle conditioned and attributes including any of slightly acidic, fruity,
served cloudy. horsey, goaty, or leather-like, may be present but are
Perceived Malt Aroma & Flavor: Very low to low not required. These beers are well attenuated and
25
often bottle conditioned contributing some yeast Saison which exhibit sensory attributes typical of
character and high carbonation. Versions which wood-aging are categorized as Specialty Saison.
exhibit sensory attributes typical of wood-aging are When using these guidelines as the basis for
characterized as Specialty Saison. evaluating entries at competitions, brewers may be
Body: Very low to low asked to provide supplemental information about
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) evaluation of diverse entries. Such information might
• Apparent Extract/Final Gravity (°Plato) 1.004- include the underlying beer style upon which the
1.008 (1-2 °Plato) • Alcohol by Weight (Volume) entry is based, or other information unique to the
4.0%-5.4% (5.0%-6.8%) • Hop Bitterness (IBU) 20-38 entry such as ingredients such as malts and grains,
• Color SRM (EBC) 3-7 (6-14 EBC) hop varieties, microflora, fruit, spices, or other
ingredients, etc. or processing (wood-aging for
example) which influence perceived sensory
Specialty Saison outcomes.
Color: Straw to dark brown; may take on hue of
fruit(s), darker malts, or other ingredients Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato)
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Typically low to 1.014 (2-3.5 °Plato) • Alcohol by Weight (Volume)
medium-low, but may vary in beers made with 4.0%-7.4% (5.0%-9.3%) • Hop Bitterness (IBU) 20-40
specialty malts. • Color SRM (EBC) 3-20 (6-40 EBC)
Perceived Hop Aroma & Flavor: Low to medium-high
Fermentation Characteristics: Fruity esters are French-Style Bière de Garde
medium to high. Diacetyl should not be present. Color: Light amber to chestnut brown/red
Complex alcohols, herbs, spices, low Brettanomyces Clarity: Chill haze is acceptable. These beers are
attributes including slightly acidic, fruity, horsey, often bottle conditioned so slight yeast haze is
goaty and leather-like, as well as clove-like and acceptable.
smoky phenolics may be present. Herb or spice Perceived Malt Aroma & Flavor: These beers are
flavors, including notes of black pepper, may be characterized by a toasted malt aroma and flavor,
present. A low level of sour acidic flavor is acceptable and a slight malt sweetness.
when in balance with other components. Because Perceived Hop Aroma & Flavor: Low to medium
these beers are often bottle conditioned, they may from noble-type hops
display some yeast character and high carbonation. Perceived bitterness: Low to medium
Body: Low to medium Fermentation Characteristics: Fruity ester aromas
Additional notes: Specialty Saison represents a very are medium to high. Whereas fruity ester flavors are
wide family of beers which deviate substantially from low to medium. Diacetyl should not be present. Bière
Classic Saison in appearance and sensory outcomes. de Garde may have low levels of Brettanomyces
Such beers are brewed with dark malts, fruit(s), yeast-derived flavors including any of slightly acidic,
spice(s), or a wide range of ingredients. Ingredients fruity, horsey, goaty, or leather-like attributes. Beer
including spices, herbs, flowers, fruits, vegetables, displaying more pronounced levels of Brettanomyces
fermentable sugars and carbohydrates, special yeasts derived attributes is categorized as Brett Beer.
of all types, wood-aging, etc. may contribute unique Alcohol may be evident in higher strength beers.
attributes to these beers. Earthy or cellar-like aromas Body: Low to medium
are acceptable. Color, body, malt character, esters, Additional notes: Earthy or cellar-like aromas are
alcohol level, and hop character should harmonize acceptable.
with attributes from special ingredients. Versions of
26
Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 Belgian-Style Lambic
Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt
character should not be present
Belgian-Style Flanders Oud Bruin low, and can include cheesy, floral or other
attributes. 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
Clarity: Chill haze is acceptable at low temperatures. at moderate levels. High to very high fruity esters are
Some versions may be more highly carbonated. present. Traditionally, Lambics are unblended and
Bottle conditioned versions may appear cloudy when spontaneously fermented. They express high to very
served. high levels of fruity esters as well as bacteria and
Perceived Malt Aroma & Flavor: Roasted malt yeast-derived sourness. Some versions are
aromas and flavors including cocoa are acceptable at fermented with the addition of cultured yeast and
low levels. A very low level of malt sweetness may be bacteria. Carbonation can range from absent to
present and balanced by acidity from Lactobacillus. medium. Vanillin and other wood-derived flavors
Perceived Hop Aroma & Flavor: Not present may range from absent to present at up to low-
Perceived bitterness: Very low to medium-low, medium levels.
though acidity and wood-aging (if used) may mask Body: Very low with dry mouthfeel
higher bitterness levels. Additional notes: Lambics originating in the Brussels
Fermentation Characteristics: Brettanomyces- area of Belgium are often simply called Lambic.
produced aromas and flavors should be absent or Versions of this beer style made outside of the
very low. Fruity esters expressed as cherry or green Brussels area cannot be called true Lambics. These
apple attributes are apparent. Overall flavor of Oud versions are said to be ‘Belgian-Style Lambic’ and
Bruin is fundamentally characterized by low to high may be made to resemble many of the beers of true
lactic sourness. Many versions express very low to origin. Historically, traditional Lambic is dry and
medium acetic sourness and aroma; acetic sourness completely attenuated, exhibiting no residual
may also be absent. sweetness either from malt, sugar, or other
Body: Low to medium-low with a refreshing sweeteners. Sweet versions may be created through
mouthfeel the addition of sugars or other sweeteners.
Additional notes: Oaky or woody flavors may be Traditionally, Lambics are brewed with unmalted
pleasantly integrated. Flavors of wine or distilled wheat and malted barley.
spirits associated with used barrels should not be
present. Bottle conditioned versions are often a Original Gravity (°Plato) 1.044-1.065 (11-16.0 °Plato)
blend of old and young beer to create the brewer’s • Apparent Extract/Final Gravity (°Plato) 1.000-
intended flavor balance. 1.010 (0-2.6 °Plato) • Alcohol by Weight (Volume)
Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) • Color SRM (EBC) 6-13 (12-26 EBC)
3.8%-5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 • Traditional Belgian-Style Gueuze
Color SRM (EBC) 12-25 (24-50 EBC) Color: Gold to medium amber
27
Clarity: Appearance can range from clear to low- Clarity: Cloudiness is acceptable, as these beers are
medium cloudiness arising from yeast, as Gueuze is frequently bottle conditioned.
traditionally bottle conditioned. Perceived Malt Aroma & Flavor: Sweet malt
Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit
character is not present attributes typical of specialty malts.
Perceived Hop Aroma & Flavor: Not present to very Perceived Hop Aroma & Flavor: Not present to low
low and can include cheesy, floral or other attributes. and can include cheesy, floral or other attributes
Perceived bitterness: Very low typical of aged or unaged hops.
Fermentation Characteristics: Gueuze represents Perceived bitterness: Very low
blends of aged and newly fermenting young Lambics. Fermentation Characteristics: These blended and
These unflavored blended and secondary fermented secondary fermented beers may be very dry or mildly
beers may range from very dry or mildly sweet. They sweet. They are characterized by intense fruity ester,
are characterized by intense fruity ester, sour, and sour, and acidic attributes which only result from
acidic attributes which only result from spontaneous spontaneous fermentation. Diacetyl should not be
fermentation. Diacetyl should not be present. present. Characteristic horsey, goaty, leathery, and
Characteristic horsey, goaty, leathery and phenolic phenolic aromas and flavors derived from
aromas and flavors derived from Brettanomyces Brettanomyces yeast are often present at moderate
yeast are often present at moderate levels. Vanillin levels. Aged beer is often blended with young beer to
and other wood-derived flavors may range from create this special style. Vanillin and other wood-
absent to present at up to low-medium levels. derived flavors may range from absent to present at
Carbonation can range from absent to high. up to low-medium levels. Carbonation can be none
Body: Typically very low with dry mouthfeel. Highly (flat) to high.
complex flavor profile can lend an impression of Body: Very low with dry mouthfeel
fullness. Additional notes: Contemporary Belgian-Style
Additional notes: Gueuze originating in the Brussels Spontaneous Fermented Ales takes its inspiration
area of Belgium are often simply called Gueuze. from the Traditional Gueuze whose origin is the
Versions of this beer style made outside of the Brussels area of Belgium. But these beers
Brussels area are said to be ‘Belgian-Style Gueuze’. incorporate specialty malts, spice(s), fruit(s), or many
The Belgian-style versions are made to resemble other diverse ingredients and processes that
many of the beers of true origin. Historically, influence the hue, aroma and flavor outcomes of the
traditional Gueuze is dry and completely attenuated, finished beers such that they differ significantly from
exhibiting no residual sweetness either from malt, traditional examples.
sugar, or other sweeteners. Traditionally, Gueuze is When using these guidelines as the basis for
brewed with unmalted wheat, malted barley, and evaluating entries at competitions, brewers may be
stale, aged hops. asked to provide supplemental information about
Original Gravity (°Plato) 1.044-1.065 (11-16.0 °Plato) evaluation of diverse entries. Such information might
• Apparent Extract/Final Gravity (°Plato) 1.000- include the underlying beer style upon which the
1.010 (0-2.6 °Plato) • Alcohol by Weight (Volume) entry is based, or other information unique to the
4.0%-6.4% (5.0%-8.0%) • Hop Bitterness (IBU) 11-23 entry such as non-traditional malts, sweeteners,
• Color SRM (EBC) 6-13 (12-26 EBC) fruit(s), spice(s) or any other ingredients or
processing which influence perceived sensory
outcomes.
Contemporary Belgian-Style
Spontaneous Fermented Ale Original Gravity (°Plato) 1.044-1.072 (11-17.5 °Plato)
Color: Gold to very dark • Apparent Extract/Final Gravity (°Plato) 1.004-
28
4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23 the basis for evaluating entries at competitions,
• Color SRM (EBC) 6-40 (12-80 EBC) brewers may be asked to provide supplemental
information about entries in this category to allow for
accurate evaluation of diverse entries. Such
Belgian-Style Fruit Lambic information might include the underlying lambic beer
Color: Often influenced by the color of added fruit upon which the entry is based, or other information
Clarity: Cloudiness is acceptable unique to the entry such as fruit ingredients or
Perceived Malt Aroma & Flavor: Malt sweetness processing which influence perceived sensory
should be absent, but sweetness of fruit may be low outcomes.
to high.
Perceived Hop Aroma & Flavor: Hop aroma and Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato)
flavor is not present. Cheesy hop character should • Apparent Extract/Final Gravity (°Plato) 1.008-
not be present. 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume)
Perceived bitterness: Very low 4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 15-21
Fermentation Characteristics: Characteristic horsey,
• Color SRM (EBC) Color takes on hue of fruit (Color
goaty, leathery, and phenolic aromas and flavors takes on hue of fruit EBC)
derived from Brettanomyces yeast are often present
at moderate levels. Fermented sourness is an
important part of the flavor profile, though Other Belgian-Style Ale
sweetness may compromise the intensity. Fruit Color: May vary widely
sourness may also be an important part of the Clarity: Chill haze is acceptable at low temperatures
profile. These flavored Lambic beers may be very dry Perceived Malt Aroma & Flavor: Malt perception
or mildly sweet. may vary widely
Body: Dry to full Perceived Hop Aroma & Flavor: May vary widely
Additional notes: These beers, also known by the Perceived bitterness: May vary widely
names Framboise, Kriek, Peche, Cassis, etc., are Fermentation Characteristics: Phenolic spiciness
characterized by fruit aromas and flavors. Fruit may be absent or may be present at low levels.
Lambics, whose origin is the Brussels area of Fruity-ester complexity may range from low to
Belgium, are often simply called Fruit Lambic. medium, in harmony with malt and other attributes.
Versions of this beer style made outside of the Diacetyl should not be present.
Brussels area are said to be ‘Belgian-Style Fruit Body: Varies with style
Lambics’. The Belgian-style versions are made to Additional notes: Beers in this category recognize
resemble many of the beers of true origin. the uniqueness and traditions of Belgian brewing,
Historically, traditional Lambics are dry and but do not hew to any other Belgian-style categories
completely attenuated, exhibiting no residual defined elsewhere in these guidelines. Balance is a
sweetness either from malt, sugar, fruit, or other key component when assessing these beers. Wood-
sweeteners. Some versions often have a degree of and barrel-aged versions which exhibit sensory
sweetness contributed by fruit sugars, other sugars, attributes of wood-aging are categorized here.
or other sweeteners. See also Belgian-Style Lambic Fruited versions are categorized as Belgian-style fruit
for additional background information. Vanillin and beers.
other wood-derived flavors may range from absent When using these guidelines as the basis for
to present at up to low-medium levels, and, if evaluating entries at competitions, brewers may be
present, are in harmony with attribute arising from asked to provide supplemental information about
fruit. entries in this category to allow for accurate
Competition organizers may create subcategories evaluation of diverse entries. Such information might
which reflect groups of entries based on color, fruit, include an underlying Belgian beer style not
or other ingredients. When using these guidelines as otherwise defined in these guidelines or other
29
information unique to the entry such as ingredients Perceived Malt Aroma & Flavor: Toast and caramel
or processing (dry hopping, wood-aging, etc.) which malt aroma and flavor may be present. Astringency
influence perceived sensory outcomes. from highly roasted malt should not be present.
Perceived Hop Aroma & Flavor: Low, with attributes
Original Gravity (°Plato) Varies with style • Apparent typical of traditional non-hybrid European hop
Extract/Final Gravity (°Plato) Varies with style • varieties.
Alcohol by Weight (Volume) >4.0% (>5.0%) • Hop Perceived bitterness: Low to medium
Bitterness (IBU) Varies with style • Color SRM (EBC) Fermentation Characteristics: A cool ale
Varies with style fermentation is typically used. Extensive aging and
acidification can mask malt and hop character to
OTHER ORIGIN ALE STYLES varying degrees. Aging in barrels may contribute
some level of Brettanomyces and lactic character.
Grodziskie Body: Medium to full
Additional notes: The style originated in Dortmund
and is a strong, dark, hoppy ale which may or may
not be sour. It may also be extensively aged in
Perceived Malt Aroma & Flavor: Oak-smoked wheat
wooden barrels. Traditional versions may have a low
malt comprises the entire grain bill. Assertive
or medium-low degree of smokiness. Adambier may
smoked wheat malt aromas and flavors are medium
or may not use wheat in its formulation. Smoke
to medium-high with aroma dominated by oak
character may be absent in contemporary versions.
smoke.
Fruited versions of this style which exhibit attributes
Perceived Hop Aroma & Flavor: Aroma and flavor of
of wood-aging should be categorized as fruited
noble hops ranges from not present to low
Wood- and Barrel-Aged Sour Beers. Fruited versions
of this style which do not exhibit attributes of wood-
Fermentation Characteristics: Fruity esters are low.
aging should be categorized as Fruit Wheat Beers.
Diacetyl and DMS should not be present. An overall
crisp flavor is achieved by managing fermentation
temperatures. Sourness should not be present.
Body: Low to medium-low
Additional notes: Grodziskie (sometimes referred to
as Graetzer in German) is an ale style of Polish origin.
Historic versions were often bottle conditioned and
highly carbonated.
Dutch-Style Kuit, Kuyt or Koyt
Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) • Color: Gold to copper
Apparent Extract/Final Gravity (°Plato) 1.006-1.010 Clarity: Chill haze and other haze is acceptable
(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%- Perceived Malt Aroma & Flavor: The aroma is grainy
2.9% (2.7%-3.7%) • Hop Bitterness (IBU) 15-25 • or grainy-bready. A distinctive aroma and flavor
Color SRM (EBC) 3-6 (6-12 EBC) profile arises from the use of at least 45 percent oat
malt and at least 20 percent wheat malt. Pale malt
Adambier makes up the remainder of the grain bill.
Perceived Hop Aroma & Flavor: Very low to low
Color: Light brown to very dark
from noble hops or other traditional European
Clarity: Beer color may be too dark to perceive
varieties
clarity. When clarity is perceivable, chill haze is
absent.
Fermentation Characteristics: Esters may be present
at low levels. Diacetyl is usually absent in these beers
30
but may be present at very low levels. Acidity and Clarity: Chill or yeast haze is acceptable at low levels
sweet corn-like DMS should not be present. Perceived Malt Aroma & Flavor: Low malt sweetness
Body: Low to medium and other malt attributes are present
Additional notes: This style of beer was popular in Perceived Hop Aroma & Flavor: Low to medium
the Netherlands from 1400-1550. Perceived bitterness: Low to medium
Fermentation Characteristics: Perceivable fruity
Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 esters should be present, and are a defining
°Plato) • Apparent Extract/Final Gravity (°Plato) character of this beer style, balanced by low to
1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight medium hop aroma. Overall flavor impression is
(Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness mild. Clean yeasty, bready character may be present.
(IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25 EBC) Yeast in suspension if present may impact overall
perception of bitterness. Diacetyl is usually absent in
International-Style Pale Ale DMS should not be present.
Body: Low to medium with a dry finish
Perceived Malt Aroma & Flavor: Very low to
medium malt flavor and aroma should be present. Apparent Extract/Final Gravity (°Plato) 1.004-1.010
Low caramel malt aroma and flavor may be present. (1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%-
Perceived Hop Aroma & Flavor: Hop aroma is low to 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-35 •
high. Hop flavor is very low to high. Hop character Color SRM (EBC) 3-10 (6-20 EBC)
can vary widely, exhibiting diverse hop aroma and
flavor attributes.
Perceived bitterness: Medium to high Australian-Style Pale Ale
Fermentation Characteristics: Fruity esters are low Color: Straw to medium amber
to high. Diacetyl is usually absent in these beers but Clarity: Any of yeast, chill, or hop haze may be
may be present at very low levels. DMS should not present in this style at low levels but are not
be present. essential
Body: Low to medium Perceived Malt Aroma & Flavor: Very low to
Additional notes: Pale Ales from around the world medium
may vary considerably from the other pale ale styles Perceived Hop Aroma & Flavor: Medium-low to
defined elsewhere within this document. Overall medium-high, exhibiting attributes typical of modern
impression is a well-integrated, easy drinking, hop varieties including any of tropical fruit, mango,
refreshing ale with distinctive hop aroma and flavor passionfruit, or stone fruit
attributes including any of floral, herbal, fruity, Perceived bitterness: Low to medium-high
tropical, pine, or many others. Diacetyl is usually Fermentation Characteristics: Very low to low fruity
absent in these beers but may be present at very low esters are acceptable but not essential.
levels. DMS should not be present. Body: Low to medium-low with a dry finish
Additional notes: Overall impression is a well-
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) integrated easy drinking, refreshing pale ale style
• Apparent Extract/Final Gravity (°Plato) 1.006- with distinctive fruity, tropical, herbal and many
1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) other hop aromas and flavours. Diacetyl is usually
3.5%-5.2% (4.4%-6.6%) • Hop Bitterness (IBU) 20-42 absent in these beers but may be present at very low
• Color SRM (EBC) 5-12 (10-24 EBC) levels. DMS should not be present.

Classic Australian-Style Pale Ale Apparent Extract/Final Gravity (°Plato) 1.006-1.010
Color: Straw to copper
31
(1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- may result in a crisp, dry beer rather than a malt-
4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-40 • accentuated version. Hop attributes are dominant
Color SRM (EBC) 3-9 (6-18 EBC) and balanced with malt character.

New Zealand-Style Pale Ale °Plato) • Apparent Extract/Final Gravity (°Plato)
Color: Straw to medium amber 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight
Clarity: Any of yeast, chill, or hop haze may be (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness
present in at low levels but are not essential (IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC)
Perceived Malt Aroma & Flavor: Very low to
medium
Perceived Hop Aroma & Flavor: Medium to medium- Finnish-Style Sahti
high, exhibiting attributes including any of tropical Color: Pale to copper
fruit, passionfruit, stone fruit, cut grass, or diesel Clarity: Chill haze, yeast haze and general turbidity is
Perceived bitterness: Low to medium-high acceptable.
Fermentation Characteristics: Low to medium fruity Perceived Malt Aroma & Flavor: Malt aroma is
esters are acceptable but not essential. medium-low to medium. Malt flavor is medium to
Body: Medium-low to medium with a dry finish high with malt sweetness present.
Additional notes: Overall impression is a well- Perceived Hop Aroma & Flavor: Not present to very
integrated easy drinking, refreshing pale ale style low
with distinctive fruity hop aromas and flavors. Perceived bitterness: Very low
Diacetyl is absent in these beers. DMS should not be Fermentation Characteristics: These beers can vary
present. significantly in character. Fruity ester and yeasty
aromas are medium to high. Diacetyl should not be
Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • present. Bread/bakers’ yeast is traditionally used for
Apparent Extract/Final Gravity (°Plato) 1.006-1.010 fermentation and may produce flavors and aromas of
(1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- complex alcohols, clove-like phenolics and banana
4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-40 • fruitiness.
Color SRM (EBC) 3-9 (6-18 EBC) Body: Medium to full
Additional notes: Juniper aroma and flavor should be
present due to the use of juniper boughs/branches
New Zealand-Style India Pale Ale and berries in the brewing process.
Clarity: Chill haze is acceptable at low temperatures. Original Gravity (°Plato) 1.060-1.090 (14.7-21.6
Hop haze is allowable at any temperature. °Plato) • Apparent Extract/Final Gravity (°Plato)
Perceived Malt Aroma & Flavor: Low to medium 1.016-1.040 (4-10 °Plato) • Alcohol by Weight
intensity malt attributes are present in aroma and (Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness
flavor (IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC)
Perceived Hop Aroma & Flavor: High to intense,
exhibiting attributes such as floral, fruity (tropical,
stone fruit, and other), sulfur/diesel-like, citrusy, and Swedish-Style Gotlandsdricke
grassy Color: Pale to copper
Perceived bitterness: Medium-high to very high Clarity: Chill haze or yeast haze is acceptable
Fermentation Characteristics: Fruity esters are low Perceived Malt Aroma & Flavor: Medium-low to
to high, acceptable but not essential. medium. Birchwood smoke character, derived from
Body: Medium-low to medium with a dry finish the malting process, should be present.
Additional notes: Diacetyl and DMS should not be Perceived Hop Aroma & Flavor: Not present to very
present. The use of water with high mineral content low
32
Perceived bitterness: Very low to medium-low organizers may choose to create subcategories which
Fermentation Characteristics: Bread/bakers’ yeast is reflect pale and dark versions.
traditionally used for fermentation and contributes
to unique character of these beers. Fruity ester and Original Gravity (°Plato) 1.067-1.072 (16.5-17.5
yeasty aromas are medium to high. Diacetyl should °Plato) • Apparent Extract/Final Gravity (°Plato)
not be present. 1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight
Body: Medium to full (Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness
Additional notes: Juniper aroma and flavor should be (IBU) 20-30 • Color SRM (EBC) 2-40+ (4-80+ EBC)
present due to the use of juniper boughs/branches
and berries in the brewing process. These beers are
characterized by juniper and birchwood smoked LAGER STYLES
malt.
EUROPEAN ORIGIN LAGER STYLES
German-Style Leichtbier
4.4%-5.2% (5.5%-6.5%) • Hop Bitterness (IBU) 15-25 Color: Straw to pale
• Color SRM (EBC) 4-12 (8-24 EBC) Clarity: Appearance should be clear. Chill haze
should not be present
Breslau-Style Schoeps Perceived Hop Aroma & Flavor: Low to medium
Color: Straw to black Perceived bitterness: Medium
Clarity: Chill haze is acceptable at low temperatures. Fermentation Characteristics: Fruity esters and
Hue may be too dark to perceive clarity in some diacetyl should not be present. Very low levels of
versions. sulfur-related compounds are acceptable.
Perceived Malt Aroma & Flavor: Malt sweetness is Body: Very low
medium to medium-high with a pronounced malt
character. A high proportion of pale or dark wheat Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 °Plato)
malt (as much as 80 percent) is used to brew these • Apparent Extract/Final Gravity (°Plato) 1.006-
beers as well as Pilsener and other pale, toasted, or 1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume)
dark specialty malts. Paler versions may have bready, 2.0%-2.9% (2.5%-3.7%) • Hop Bitterness (IBU) 16-24
aromatic biscuit malt attributes. Darker versions may • Color SRM (EBC) 2-4 (4-8 EBC)
exhibit roast malt bitterness at low levels, and
toasted or nutty malt attributes. Caramel-like malt
attributes are not present.
German-Style Pilsener
Perceived Hop Aroma & Flavor: Very low Color: Straw to pale
Perceived bitterness: Medium-low to medium Clarity: Appearance should be clear. Chill haze
Fermentation Characteristics: Fruity esters may be should not be present
present as these beers are fermented with ale yeast Perceived Malt Aroma & Flavor: A malty sweet
as opposed to wheat beer yeast. Diacetyl and aroma and flavor should be present at low levels.
phenolic aromas and flavors should not be present. Bready or light biscuity attributes may be present.
Body: Full Perceived Hop Aroma & Flavor: Hop aroma and
Additional notes: Traditional German wheat beer flavor is moderate and pronounced, derived from
yeast is not used in this style of beer. late hopping (not dry hopping) with noble-type hops.
When using these guidelines as the basis for Floral, herbal, peppery, or other attributes may be
evaluating entries at competitions, competition present.
33
Fermentation Characteristics: Fruity-ester and DMS Clarity: Appearance should be clear. Chill haze
should not be present. These are well attenuated should not be present
beers. Perceived Malt Aroma & Flavor: Malt aroma and
Body: Low to medium-low flavor are pronounced. Low levels of yeast-produced
Additional notes: The head should be dense, pure sulfur aromas and flavors may be present. Malt
white, and persistent. Hop character is assertive and character is sometimes bready and suggestive of
crisp. lightly toasted malted barley. There should be no
caramel character.
Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Perceived Hop Aroma & Flavor: Hop aroma is not
• Apparent Extract/Final Gravity (°Plato) 1.006- present to low. Hop flavor is very low to low, derived
1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) from noble-type hops.
3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 25-50 Perceived bitterness: Low, derived from European
• Color SRM (EBC) 3-4 (6-8 EBC) noble-type hops.
Fermentation Characteristics: Fruity esters, DMS,
and diacetyl should not be present. A very low level
Bohemian-Style Pilsener of sulfur attributes may be present in balance with
other attributes.
Clarity: Appearance should be clear. Chill haze Body: Medium
should not be present Additional notes: Many beer brands known as
Perceived Malt Aroma & Flavor: A slightly sweet and Austrian-Style Maerzen are nearly indistinguishable
toasted, biscuity, bready malt aroma and flavor is from Munich-Style Helles and are appropriately
present. categorized here.
medium, derived from late kettle hopping with Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
noble-type hops. • Apparent Extract/Final Gravity (°Plato) 1.008-
Perceived bitterness: Medium 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume)
Fermentation Characteristics: The upper limit of
original gravity of versions brewed in Czech Republic • Color SRM (EBC) 4-5.5 (8-11 EBC)
is 12.99 °Plato or 1.052 specific gravity. Esters are
usually not present, but if present should be
extremely low, at the limit of perception. Very low Dortmunder/European-Style
levels of diacetyl, if present, are acceptable and may Export
accent malt character. Low levels of sulfur
Color: Straw to deep gold
compounds may be present. DMS and acetaldehyde
Clarity: Appearance should be clear. Chill haze
should not be present.
Body: Medium
Perceived Malt Aroma & Flavor: Sweet malt
Additional notes: The head should be dense.
character should be low and should not be caramelly
Perceived Hop Aroma & Flavor: Very low to low,
Original Gravity (°Plato) 1.044-1.052 (11-12.99
derived from noble-type hops.
Perceived bitterness: Medium
Fermentation Characteristics: Fruity esters and
diacetyl should not be present.
Body: Medium
Additional notes: Traditionally, German-style Export
Munich-Style Helles beers were brewed to higher gravity/higher alcohol
Color: Pale to gold than domestic beers to promote longer shelf-life in
export markets.
34
Original Gravity (°Plato) 1.048-1.057 (11.9-14 °Plato) (Volume) 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness
• Apparent Extract/Final Gravity (°Plato) 1.010- (IBU) 20-28 • Color SRM (EBC) 13-23 (26-46 EBC)
German-Style Maerzen
Color: Pale to reddish-brown
Vienna-Style Lager should not be present
Color: Deep Gold to reddish-brown Perceived Malt Aroma & Flavor: Bready or biscuity
Clarity: Appearance should be clear. Chill haze malt aroma and flavor should be present. Sweet
should not be present maltiness is medium-low to medium and leads to a
Perceived Malt Aroma & Flavor: Characterized by muted clean hop bitterness. Malt flavors should be
malty aroma and light malt sweetness, which should of light toast rather than strong caramel. Low level
have a lightly toasted malt character. caramel character is acceptable.
Perceived Hop Aroma & Flavor: Very low to low, Perceived Hop Aroma & Flavor: Low with attributes
derived from noble-type hops. typical of noble hop varieties
Perceived bitterness: Low to medium-low, clean, and Perceived bitterness: Medium-low to medium
crisp. Fermentation Characteristics: Fruity esters and
Fermentation Characteristics: DMS, diacetyl, and diacetyl should not be present
fruity esters should not be present. Body: Medium
Body: Medium
Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato)
°Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight
1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness
(Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC)
German-Style Oktoberfest/Wiesn
Franconian-Style Rotbier Color: Straw to gold
Color: Amber to dark red Clarity: Appearance should be clear. Chill haze
Clarity: Clear to slightly hazy for unfiltered versions. should not be present
Chill haze should not be present. Perceived Malt Aroma & Flavor: Clean, sweet,
Perceived Malt Aroma & Flavor: Light toasted malt bready malt profile is low to medium-low
aroma and malt sweetness is typical. Light caramel or Perceived Hop Aroma & Flavor: Very low to low
biscuit character may be present. Perceived bitterness: Very low to low and in balance
Perceived Hop Aroma & Flavor: Low to medium-low, with low sweet maltiness
with attributes typical of noble-type hops. Fermentation Characteristics: Fruity esters and
Perceived bitterness: Low to medium-low, producing diacetyl should not be present
a clean finish. Body: Medium
Fermentation Characteristics: DMS, diacetyl, fruity Additional notes: Traditional Oktoberfest beers were
esters, and phenolic attributes should not be brewed to original gravity at or above 13 ºPlato.
present. Today, some examples are brewed to a lower original
Body: Medium gravity.
Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 Original Gravity (°Plato) 1.048-1.056 (11.9-13.8
°Plato) • Apparent Extract/Final Gravity (°Plato) °Plato) • Apparent Extract/Final Gravity (°Plato)
35
1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight
(Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness
(IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC) (IBU) 20-35 • Color SRM (EBC) 15-24 (30-48 EBC)
Munich-Style Dunkel German-Style Schwarzbier

Color: Light brown to brown Color: Very dark brown to black, with a pale-colored
Clarity: Appearance should be clear. Chill haze head.
should not be present Clarity: Beer color may be too dark to perceive.
Perceived Malt Aroma & Flavor: Malt character is When clarity is perceivable, chill haze should not be
low to medium, with chocolate, roast, bread, or present.
biscuit aromas and flavors contributed by using dark Perceived Malt Aroma & Flavor: Medium malt
Munich malt or other specialty malts. aroma displays a mild roasted malt character. Malt
Perceived Hop Aroma & Flavor: Very low to low, sweetness is low to medium and displays a mild
with attributes typical of noble-type hops. roasted malt character without bitterness.
Perceived bitterness: Medium-low to medium Perceived Hop Aroma & Flavor: Hop aroma and
Fermentation Characteristics: Fruity esters and flavor is very low to low, derived from noble-type
diacetyl should not be present hops.
Body: Low to medium-low Perceived bitterness: Low to medium
Additional notes: Dunkels do not offer an overly Fermentation Characteristics: Fruity esters and
sweet impression, but rather a balance between malt diacetyl should not be present.
and dark malt sweetness and hop character. Body: Low to medium-low
Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
°Plato) • Apparent Extract/Final Gravity (°Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-
1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight 1.016 (2.6-4.1 °Plato) • Alcohol by Weight (Volume)
(Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness 3.0%-3.9% (3.8%-4.9%) • Hop Bitterness (IBU) 22-30
(IBU) 16-25 • Color SRM (EBC) 15-25 (30-49 EBC) • Color SRM (EBC) 25-40 (50-80 EBC)
European-Style Dark Lager Bamberg-Style Helles Rauchbier

Color: Light brown to dark brown Color: Light pale to gold
Clarity: Appearance should be clear. Chill haze Clarity: Appearance should be clear. Chill haze
should not be present should not be present
Perceived Malt Aroma & Flavor: Low to medium Perceived Malt Aroma & Flavor: Malt character is
with chocolate, roast, and malt aromas and flavors prominent with malt aromas suggesting lightly
present. toasted sweet, malted barley. Smoke beechwood
Perceived Hop Aroma & Flavor: Very low to low with character ranges from very low to medium. Smoky
attributes typical of noble-type hops. aroma should be not harshly phenolic. Sulfur may be
Perceived bitterness: Medium-low to medium-high present at low levels. There should be no caramel
Fermentation Characteristics: Fruity esters and character. Smoke flavor may create a perception of
diacetyl should not be present. mild sweetness.
Body: Low to medium-low Perceived Hop Aroma & Flavor: Hop aroma and
Additional notes: These beers offer a fine balance of flavor is very low to low, derived from noble-type
sweet maltiness and hop bitterness. hops.
36
Fermentation Characteristics: Fruity esters and Perceived Hop Aroma & Flavor: Very low
diacetyl should not be present. Very low levels of Perceived bitterness: Medium, increasing
sulfur-related compounds are acceptable. proportionately with starting gravity.
Body: Medium Fermentation Characteristics: Fruity esters are
usually absent, but if present should be very low.
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Diacetyl should not be present.
• Apparent Extract/Final Gravity (°Plato) 1.008- Body: Medium to full
3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25 Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
• Color SRM (EBC) 4-5.5 (8-11 EBC) • Apparent Extract/Final Gravity (°Plato) 1.018-
Bamberg-Style Maerzen Rauchbier • Color SRM (EBC) 20-30 (40-60 EBC)
Color: Pale to light brown
should not be present German-Style Heller Bock/Maibock
Perceived Malt Aroma & Flavor: Sweet toasted malt Color: Pale to light amber. The German word ‘helle’
aroma should be present. Medium-low to medium means light-colored, thus Heller Bock is a pale beer.
toasted malt sweetness should be present. Aroma Clarity: Appearance should be clear. Chill haze
and flavor of smoked beechwood ranges from very should not be present
low to medium. Smoke flavors should be smooth, Perceived Malt Aroma & Flavor: Light toasty or
without harshness. Aroma should strike a balance bready aroma and flavor attributes are often
between malt, hop, and smoke. present. Roast or heavy toast/caramel malt aromas
Perceived Hop Aroma & Flavor: Hop aroma and and flavors should not be present.
flavor is very low to low, derived from noble-type Perceived Hop Aroma & Flavor: Low to medium-low,
hops. derived from noble-type hops.
Perceived bitterness: Low to medium Perceived bitterness: Low to medium-low
Fermentation Characteristics: Fruity esters and Fermentation Characteristics: Fruity esters, if
diacetyl should not be present present, should be low. Diacetyl should not be
Body: Full present.
°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight • Apparent Extract/Final Gravity (°Plato) 1.012-
(Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness 1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume)
(IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC) 5.0%-6.4% (6.3%-8.1%) • Hop Bitterness (IBU) 20-38
Bamberg-Style Bock Rauchbier
Color: Dark brown to very dark Traditional German-Style Bock
Clarity: Appearance should be clear. Chill haze Color: Dark brown to very dark
should not be present Clarity: Appearance should be clear. Chill haze
Perceived Malt Aroma & Flavor: Medium to should not be present
medium-high malt aroma and flavor should be Perceived Malt Aroma & Flavor: Traditional Bocks
present with very low to medium-high beechwood are made with all malt and have high malt character
smoke aromas and flavors. Smoke flavors should be with aromas of toasted or nutty malt, but not
smooth, without harshness. Smoke flavor may create caramel. Traditional bocks display high malt
a perception of mild sweetness. sweetness. The malt flavor profile should display a
37
balance of sweetness and toasted or nutty malt, but Perceived Malt Aroma & Flavor: Sweet malt
not caramel. character is very high. Dark fruit flavors such as
Perceived Hop Aroma & Flavor: Very low prune and raisin may be present
Perceived bitterness: Medium, increasing Perceived Hop Aroma & Flavor: Hop aroma and
proportionately with starting gravity. flavor is absent
Fermentation Characteristics: Fruity esters if present Perceived bitterness: Very low to low
should be minimal. Diacetyl should not be present. Fermentation Characteristics: Alcohol may be
Body: Medium to full present in aroma. Fruity esters may be evident, but
not overpowering. Diacetyl should not be present.
Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) Alcoholic strength is very high.
• Apparent Extract/Final Gravity (°Plato) 1.018- Body: Very full
1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume) Additional notes: This is a stronger version of
5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 Doppelbock. Traditionally, these beers were created
• Color SRM (EBC) 20-30 (40-60 EBC) by freezing a Doppelbock and removing the ice, thus
concentrating the alcohol.
German-Style Doppelbock Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato)
Color: Copper to dark brown • Apparent Extract/Final Gravity (°Plato) N/A •
Clarity: Appearance should be clear. Chill haze Alcohol by Weight (Volume) 6.8%-11.3% (8.6%-
should not be present 14.3%) • Hop Bitterness (IBU) 26-33 • Color SRM
Perceived Malt Aroma & Flavor: Pronounced aromas (EBC) 15-50 (30-100 EBC)
and flavors of toasted malted barley. Some caramel
and toffee character can contribute to complexity in NORTH AMERICAN ORIGIN LAGER STYLES
a secondary role. Dark fruit flavors such as prune and
raisin may be present. Malty sweetness is
pronounced but should not be cloying. There should American-Style Lager
be no astringency from roasted malts. Color: Straw to gold
Perceived Hop Aroma & Flavor: Hop aroma is Clarity: Chill haze should not be present
absent. Hop flavor is low. Perceived Malt Aroma & Flavor: Malt sweetness is
Perceived bitterness: Low very low to low
Fermentation Characteristics: Alcoholic strength is Perceived Hop Aroma & Flavor: Not present to very
high. Fruity esters are commonly perceived at low to low
moderate levels. Diacetyl should not be present. Perceived bitterness: Not present to very low
Body: Full Fermentation Characteristics: Fruity esters are
usually absent, but may be present at very low levels.
Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato) Diacetyl, acetaldehyde, and DMS should not be
• Apparent Extract/Final Gravity (°Plato) 1.014- present.
1.020 (3.6-5.1 °Plato) • Alcohol by Weight (Volume) Body: Low
5.2%-6.2% (6.6%-7.9%) • Hop Bitterness (IBU) 17-27 Additional notes: Corn, rice, or other grain or sugar
• Color SRM (EBC) 12-30 (24-60 EBC) adjuncts are often used. American Lagers are very
clean and crisp, and aggressively carbonated.
German-Style Eisbock Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
Color: Light brown to black • Apparent Extract/Final Gravity (°Plato) 1.006-
Clarity: Appearance should be clear. Chill haze 1.012 (1.5-3 °Plato) • Alcohol by Weight (Volume)
should not be present 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-15 •
38
Contemporary American-Style should have a maximum carbohydrate level of 3.0
gm per 12 oz. (355 ml).
Lager
Color: Straw to gold Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato)
Clarity: Chill haze should not be present • Apparent Extract/Final Gravity (°Plato) 0.992-
Perceived Malt Aroma & Flavor: Malt sweetness and 1.008 (minus 2.1-2.1 °Plato) • Alcohol by Weight
aroma are very low to low (Volume) 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness
Perceived Hop Aroma & Flavor: Very low to low (IBU) 4-10 • Color SRM (EBC) 1.5-4 (3-8 EBC)
usually absent but may be present at very low levels.
Contemporary American-Style
Diacetyl, acetaldehyde, and DMS should not be Light Lager
present. Color: Very light to medium amber. The word ‘Light’
Body: Low refers to light body and reduced calories rather than
Additional notes: Corn, rice, or other grain or sugar color.
adjuncts are often used, but all-malt formulations are Clarity: Chill haze should not be present
also made. Contemporary American Lagers typically Perceived Malt Aroma & Flavor: Very low but
exhibit increased hop aroma and flavor compared to present
traditional versions, are clean and crisp, and Perceived Hop Aroma & Flavor: Very low to low
aggressively carbonated. Perceived bitterness: Very low to low
Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) usually absent but may be present at very low levels.
• Apparent Extract/Final Gravity (°Plato) 1.006- Diacetyl, acetaldehyde, and DMS should not be
1.012 (1.5-3 °Plato) • Alcohol by Weight (Volume) present. These beers are characterized by an
3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-16 • extremely high degree of attenuation. Final gravity is
Color SRM (EBC) 2-4 (4-8 EBC) often less than 1.000 (0.0 ºPlato).
Body: Low to medium-low, often with dry mouthfeel
American-Style Light Lager Additional notes: Corn, rice, or other grain or sugar
adjuncts are often used but all-malt formulations are
Color: Very light to pale
also made. These beers are high in carbonation. Hop
attributes, though subtle, are more evident than in
Perceived Malt Aroma & Flavor: Very low
traditional American-Style Light Lager. Calories
Perceived Hop Aroma & Flavor: Absent to very low
should not exceed 125 per 12-ounce serving. Low
Perceived bitterness: Absent to very low
carb beers should have a maximum carbohydrate
level of 3.0 gm per 12 oz. (355 ml)
usually absent but may be present at very low levels.
Diacetyl, acetaldehyde, and DMS should not be
present. These beers are characterized by an
extremely high degree of attenuation. Final gravity is
1.008 (minus 2.1-2.1 °Plato) • Alcohol by Weight
often less than 1.000 (0.0 ºPlato).
Body: Low with dry mouthfeel
(IBU) 4-15 • Color SRM (EBC) 1.5-12 (3-24 EBC)
Additional notes: Corn, rice or other grain or sugar
adjuncts are often used. These beers are high in
carbonation. Flavor attributes typical of beer are American-Style Pilsener
usually very low when present. Calories should not Color: Straw to gold
exceed 125 per 12-ounce serving. Low carb beers Clarity: Appearance should be clear. Chill haze
39
Perceived Malt Aroma & Flavor: Medium-low to 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness (IBU) 25-50
medium • Color SRM (EBC) 3-6 (6-12 EBC)
exhibiting attributes typical of noble-type hops
American-Style India Pale Lager
Fermentation Characteristics: DMS, acetaldehyde, Color: Straw to gold
fruity esters, and diacetyl should not be present. Clarity: Hop haze is allowable. Chill haze should not
Body: Medium-low to medium be present
Perceived Malt Aroma & Flavor: Medium-low to
Additional notes: Finish should exhibit low to
medium, exhibiting bready, cracker-like, or other
medium-low body with a clean, crisp malt character
attributes typical of pale malts
evident at low levels. Up to 25% corn or rice in the
Perceived Hop Aroma & Flavor: Medium to high
grist should be used. Beers in this category hew to
with attributes typical of hops of any origin
American-style lagers typical of the pre-Prohibition
Perceived bitterness: Medium to high, but not harsh
era.
Fermentation Characteristics: Fruity esters range
from absent to very low. DMS, acetaldehyde, and
diacetyl should not be present.
Body: Medium-low to medium
Additional notes: This style of beer should exhibit
(IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC) the fresh character of hops. Some versions may be
brewed with corn, rice, or other adjunct grains, and
may exhibit attributes typical of those adjuncts.
Contemporary American-Style
Pilsener Original Gravity (°Plato) 1.050-1.065 (12.4-15.9
medium
Perceived Hop Aroma & Flavor: Medium to high. American-Style Malt Liquor
While traditional versions exhibit attributes typical of Color: Straw to gold
noble-type hops, contemporary versions will exhibit Clarity: Appearance should be clear. Chill haze
attributes typical of a wide range of hop varieties. should not be present
Perceived bitterness: Medium to medium-high Perceived Malt Aroma & Flavor: Some malt
Fermentation Characteristics: DMS, acetaldehyde, sweetness is present
fruity esters, and diacetyl should not be present. Perceived Hop Aroma & Flavor: Not present
Body: Medium-low to medium Perceived bitterness: Very low
Additional notes: All-malt grists are commonly used; Fermentation Characteristics: Fruity esters and
up to 25% corn or rice may be incorporated in the complex alcohol aromas and flavors are acceptable
grist. Beers in this category diverge from American- at low levels. Alcohol should not be solvent-like.
style lagers typical of the pre-Prohibition era by DMS, diacetyl, and acetaldehyde should not be
virtue of a wide range of hop aroma and flavor present.
attributes. Body: Low to medium-low
Additional notes: Beers of this style are varied in
Original Gravity (°Plato) 1.045-1.053 (11.2-13 °Plato) character. Some malt liquors are only slightly
• Apparent Extract/Final Gravity (°Plato) 1.010- stronger than American lagers, while others
1.018 (2.5-4.6 °Plato) • Alcohol by Weight (Volume) approach bock strength.
40
Additional notes: This American version of a classic
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 German beer is distinguished by a more pronounced
°Plato) • Apparent Extract/Final Gravity (°Plato) hop character.
1.004-1.010 (1-2.6 °Plato) • Alcohol by Weight
(Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness Original Gravity (°Plato) 1.050-1.060 (12.4-14.7
(IBU) 12-23 • Color SRM (EBC) 2-6 (4-12 EBC) °Plato) • Apparent Extract/Final Gravity (°Plato)
American-Style Amber Lager (IBU) 20-30 • Color SRM (EBC) 4-15 (8-30 EBC)
should not be present American-Style Dark Lager
Perceived Malt Aroma & Flavor: Low to medium-low Color: Light brown to very dark
caramel or toasted malt aromas and flavors should Clarity: Appearance should be clear. Chill haze
be present should not be present
Perceived Hop Aroma & Flavor: Very low to Perceived Malt Aroma & Flavor: Low malt aroma
medium-high and flavor may include low levels of caramel
Perceived bitterness: Very low to medium-high Perceived Hop Aroma & Flavor: Very low to low
Fermentation Characteristics: Fruity esters and Perceived bitterness: Very low to low and dissipates
diacetyl should not be present quickly.
Body: Medium Fermentation Characteristics: Carbonation is high.
Fruity esters, DMS and diacetyl should not be
Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 present.
°Plato) • Apparent Extract/Final Gravity (°Plato) Body: low
(Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
(IBU) 18-30 • Color SRM (EBC) 6-14 (12-28 EBC) • Apparent Extract/Final Gravity (°Plato) 1.008-
American-Style • Color SRM (EBC) 14-25 (28-50 EBC)
Maerzen/Oktoberfest
Color: Pale to reddish brown OTHER ORIGIN LAGER STYLES
Perceived Malt Aroma & Flavor: Sweet maltiness Australasian, Latin American or
should be present, expressed as a light toasted
character. Bready or biscuity malt aroma and flavor is Tropical-Style Light Lager
acceptable. Low level caramel attributes are Color: Straw to gold
acceptable. Clarity: Chill haze should not be present
Perceived Hop Aroma & Flavor: Low to medium-low Perceived Malt Aroma & Flavor: Malt sweetness is
exhibiting herbal, grass-like, spicy, floral, or citrus absent
attributes Perceived Hop Aroma & Flavor: Not present to very
Perceived bitterness: Medium-low to medium low
Fermentation Characteristics: Fruity esters and Perceived bitterness: Very low
diacetyl should not be present Fermentation Characteristics: Sugar adjuncts are
Body: Medium often used to lighten the body and flavor, sometimes
contributing to very low to low fruity esters such as
apple or pear. DMS, diacetyl, and acetaldehyde
should not be present.
41
Body: Low Perceived bitterness: Low to medium-low
Additional notes: Sugar, corn, rice, and other cereal Fermentation Characteristics: Due to its alcoholic
grains or carbohydrates sources are used as adjuncts. strength, there may be very low to low levels of
complex alcohol aromas and flavors, and higher
Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 levels of fruitiness suggestive of berries, grapes, or
°Plato) • Apparent Extract/Final Gravity (°Plato) plums, but not banana. Fruity esters, DMS, and
1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight diacetyl should not be present.
(Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness Body: Medium to full
(IBU) 9-18 • Color SRM (EBC) 2-5 (4-10 EBC) Additional notes: Baltic Porter is brewed with lager
yeast and fermented and lagered cold producing a
smooth beer. A low level of oxidation, if harmonious
International-Style Pilsener with other flavor components, is acceptable.
Clarity: Appearance should be clear. Chill haze Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato)
Perceived Malt Aroma & Flavor: Residual malt 1.022 (4.1-5.6 °Plato) • Alcohol by Weight (Volume)
aroma and flavor may be present at low to medium-
low levels • Color SRM (EBC) 20+ (40+ EBC)
Fermentation Characteristics: Very low levels of
DMS aroma and flavor are acceptable. Fruity esters,
HYBRID/MIXED LAGERS OR
acetaldehyde, and diacetyl should not be present.
Body: Low to medium
ALES
Additional notes: These beers are often brewed with
ALL ORIGIN HYBRID/MIXED LAGERS OR ALES
rice, corn, wheat, or other grains. Sugar adjuncts may
also be used.
Session Beer
Original Gravity (°Plato) 1.040-1.052 (10-12.9 °Plato) Color: The color should mimic the classic style upon
• Apparent Extract/Final Gravity (°Plato) 1.008- which the beer is based
1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) Clarity: Appearance may vary from brilliant to hazy
3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 17-40 to cloudy and should mimic the classic style upon
• Color SRM (EBC) 3-6 (6-12 EBC) which the beer is based
Perceived Malt Aroma & Flavor: Malt attributes
should mimic the classic style upon which the beer is
Baltic-Style Porter based, but at lower overall intensity due to lower
Color: Black
original gravity.
Clarity: Opaque. When clarity is perceivable, chill
Perceived Hop Aroma & Flavor: Hop attributes
haze should not be present.
should mimic the classic style upon which the beer is
Perceived Malt Aroma & Flavor: Malt sweetness is
based, but at lower overall intensity in order to
medium-low to medium-high. Distinctive malt
maintain the balance typical of that style.
aromas and flavors of caramelized sugars, dark
Perceived bitterness: Should mimic the classic style
sugars, and licorice are present. Roast malt attributes
upon which the beer is based, but at lower overall
may be present at low levels, but any bitterness or
intensity in order to maintain the balance typical of
astringency should be in harmony with other flavor
that style.
aspects.
Fermentation Characteristics: Varies with underlying
Perceived Hop Aroma & Flavor: Very low. Floral hop
style
aroma can complement aromatics.
42
Body: Varies with underlying style Additional notes: These crisp and refreshing beers
Additional notes: This category includes beers of any are fermented warm with ale or lager yeast and
style that 1) are at or below 5.0% abv (4.0% abw) and lagered cold.
2) have an original gravity and alcohol content below
the range of the classic style as defined in these Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
guidelines. These beers exhibit lower original gravity • Apparent Extract/Final Gravity (°Plato) 1.004-
and alcohol content than the classic style. Balance 1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume)
and drinkability are key to a successful session beer. 3.4%-4.5% (4.3%-5.7%) • Hop Bitterness (IBU) 10-22
A beer at or below 5.0% abv (4% abw) that adheres • Color SRM (EBC) 2-5 (4-10 EBC)
to the specifications of a classic style is not
categorized as Session Beer. For example, low gravity
beers such as Belgian-Style Table Beers, Belgian-Style
California Common Beer
Color: Light amber to medium amber
Session Ales, or English-Style Mild Ales should be
categorized within their appropriate categories. A
beer below 0.5% abv (0.4% abw) is categorized as a
Perceived Malt Aroma & Flavor: Medium level
Non-Alcohol Malt Beverage.
toasted or caramel malt attributes are present.
Perceived Hop Aroma & Flavor: Low to medium-low
evaluating entries at competitions, organizers may
wish to further subcategorize this category.
Competition organizers may request that brewers Fermentation Characteristics: Fruity esters are low
provide actual percent alcohol by volume (abv) for to medium-low. Diacetyl should be absent.
their entries in this category. Body: Medium
Additional notes: California Common beers are
brewed with lager yeasts but fermented at warm
temperatures like ales.
• Color SRM (EBC) 2+ (4+ EBC)
American-Style Cream Ale (IBU) 35-45 • Color SRM (EBC) 8-15 (16-30 EBC)
Clarity: Chill haze should be very low or not be
present
Kentucky Common Beer
Color: Medium to deep amber
Perceived Malt Aroma & Flavor: The dominant
Clarity: Chill haze or yeast haze is acceptable
flavor is of pale malt sweetness at medium-low to
medium levels. Caramel malt attributes should be
medium. Sweet malt is the dominant flavor attribute.
absent. Attributes typical of corn or other adjuncts
Any of Corn, caramel, toffee, or bready attributes
may be present at low levels.
may be present.
Perceived Hop Aroma & Flavor: Hop aroma and
Perceived Hop Aroma & Flavor: Low to medium.
flavor is very low to low or may be absent
May exhibit floral or spicy attributes typical of early
20th century North American hop varieties.
Fermentation Characteristics: Low level fruity esters
may be present. Sulfur and DMS are usually absent
but may be present at extremely low levels. Diacetyl Fermentation Characteristics: Low to medium-low
should not be present. fruity esters may be present. Very low levels of DMS,
Body: Low if present, are acceptable. Diacetyl should not be
present.
43
Body: Medium-low to medium with a dry finish wish to further subcategorize this category based on
enhanced by high carbonation the presence or absence of yeast, use of darker malts,
Additional notes: This American-born regional style etc.
proliferated around Louisville, Kentucky, from the
Civil War era until Prohibition. Corn grits or flakes Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
were commonly used at a rate or 25-35% of the total • Apparent Extract/Final Gravity (°Plato) 1.004-
grist. Minerally attributes resulted from the use of 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume)
hard brewing water. These beers were consumed 2.8%-4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35
very young, going from brewhouse to consumer in as • Color SRM (EBC) 2-10 (4-20 EBC)
little as one week. Early 20th century brewing
literature mentions a slight tartness developing
during fermentation as a characteristic attribute of
Kellerbier or Zwickelbier
Color: Varies depending on the underlying European
this style. If tartness is present in modern versions, it
origin lager or ale style
should be at very low levels.
Clarity: Typically slightly hazy to moderately cloudy,
Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato) but may become clear through settling. A small
• Apparent Extract/Final Gravity (°Plato) 1.010- amount of yeast haze is acceptable and traditional.
1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) Perceived Malt Aroma & Flavor: Varies depending
3.2%-4.4% (4.0%-5.5%) • Hop Bitterness (IBU) 15-30 on the underlying style
• Color SRM (EBC) 11-20 (22-40 EBC) Perceived Hop Aroma & Flavor: Varies depending on
underlying style. Low level attributes typical of late
or dry hopping may be present in some versions.
American-Style Wheat Beer Perceived bitterness: Varies depending on
Color: Straw to dark brown underlying style
Clarity: Clear to cloudy Fermentation Characteristics: Low levels of sulfur
Perceived Malt Aroma & Flavor: Low to medium-low and acetaldehyde or other volatiles normally
level pale malt attributes are present in paler scrubbed during fermentation, if present, can
versions. Medium-low to medium-high malt enhance the flavor of these beers. Low fruity esters
attributes such as cocoa, chocolate, caramel, toffee, may be present and may vary slightly from the
or biscuit may be present in darker versions. Roast underlying style due to age and the presence of
malt astringency is acceptable in darker versions yeast. Diacetyl is usually absent in these beers but
when balanced with malt sweetness. may be present at low levels in keller versions of
Perceived Hop Aroma & Flavor: Low to high beer styles which can contain diacetyl when fully
Perceived bitterness: Low to medium aged, such as Bohemian-Style Lager.
Fermentation Characteristics: Low to medium fruity Body: Varies depending on underlying style
esters are present. Diacetyl and phenolic, clove-like Additional notes: Kellerbier or Zwickelbiers are
attributes should not be present. unfiltered versions of lager or ale styles of European
Body: Very low to medium origin. These can include traditional Helles, Dunkel,
Additional notes: These beers can be fermented Dortmunder, Vienna, Rotbier, Bohemian, European
with either ale or lager yeast. The grist should Dark, Koelsch, Alt, as well as less common traditional
include at least 30 percent malted wheat. Versions or contemporary European-origin lager and ale
served with yeast may exhibit somewhat higher styles. Carbonation may be below levels typical of
perceived bitterness and fuller mouthfeel. If present, the underlying beer style, which may result in
yeast character and flavor can range from low to decreased head retention. These beers are typically
medium, and should be in harmony with malt and unfiltered, but they may be filtered and then redosed
hop attributes, and not sharp. with yeast. Whether filtered or unfiltered these
evaluating entries at competitions, organizers may
44
beers are packaged and served with very low to framework of these guidelines, fruit beers fermented
moderate amounts of yeast. with Belgian yeast (Wit, Abbey, Farmhouse, Saison,
When using these guidelines as the basis for or Brettanomyces) should be categorized as Belgian-
evaluating entries at competitions, brewers may be Style Fruit Beers, or possibly as fruited Brett Beers.
asked to provide supplemental information about Some beers may fit into this category if they contain
entries in this category to allow for accurate fruity adjuncts but no actual fruit. As an example, a
evaluation of diverse entries. Such information should juniper berry-flavored beer with notable juniper
include the underlying European-origin lager or ale berry fruity flavor or aroma would be categorized as
style upon which the entry is based. Competition a Fruit Beer, whereas a beer in which the juniper
organizers may create subcategories which reflect berry character is more herbal or spicy would be
groups of entries based on ale or lager yeast type or categorized as an Herb and Spice Beer. Fruit Beers
hue. brewed with more than 30% wheat are categorized
as Fruit Wheat Beers. Fruit Beers brewed with
Original Gravity (°Plato) Varies with style • Apparent unusual fermentable(s), but no wheat, should be
Extract/Final Gravity (°Plato) Varies with style • categorized as Fruit Beers. All of the various India
Alcohol by Weight (Volume) Varies with style • Hop Pale Ale or Imperial India Pale Ale styles brewed as
Bitterness (IBU) Varies with style • Color SRM (EBC) Fruit Beers are categorized as Experimental India
Varies with style Pale Ales. All fruited Sour Beers are categorized
elsewhere. All fruited Wood- and Barrel-Aged beers
whether sour or not are categorized elsewhere.
American-Style Fruit Beer Within the framework of these guidelines, coconut is
Color: Can range from pale to very dark depending defined as a vegetable, and a beer containing
on the underlying style and is often influenced by the coconut is categorized as Field Beer. Likewise beers
color of added fruit containing chili peppers are categorized as Chili Beer.
Clarity: Clear or hazy is acceptable When using these guidelines as the basis for
Perceived Malt Aroma & Flavor: Not present to evaluating entries at competitions, brewers may be
medium-low
Perceived Hop Aroma & Flavor: Not present to entries in this category to allow for accurate
medium-low evaluation of diverse entries. Such information might
Perceived bitterness: In balance with fruit character include the underlying beer style upon which the
and usually at very low to medium levels entry is based, or other information unique to the
Fermentation Characteristics: American-Style Fruit entry such as fruit(s) used or processing which
Beers are fermented with traditional German, British
or American ale or lager yeast. Beers fermented with
Belgian-style, German-style Hefeweizen or other Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
South German wheat beer or Berliner-style Weisse °Plato) • Apparent Extract/Final Gravity (°Plato)
yeasts should be categorized elsewhere. Fruit beers 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
exhibiting sourness should be categorized elsewhere. (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Attributes typical of wild fermentation should not be (IBU) 5-70 • Color SRM (EBC) 5-50 or color of fruit
present. (10-100 or color of fruit EBC)
Body: Varies with style
to intense, should be present and should not be Fruit Wheat Beer
overpowered by hop aromas. Fruit or fruit extracts, Color: Generally straw to light amber and often
used as an adjunct in either the mash, kettle, primary influenced by the color of added fruit.
character ranging from subtle to intense. Within the
45
Clarity: Chill haze is acceptable. These beers may be Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
served with or without yeast. When served with °Plato) • Apparent Extract/Final Gravity (°Plato)
yeast, appearance is hazy to very cloudy. 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
Perceived Malt Aroma & Flavor: Low to medium-low (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Perceived Hop Aroma & Flavor: Low to medium (IBU) 10-35 • Color SRM (EBC) 2-10, or color of fruit
Perceived bitterness: Low to medium (4-20, or color of fruit EBC)
Fermentation Characteristics: These beers can be
fermented with either ale or lager yeast depending
on the underlying wheat beer style. Low fruity esters
Belgian-Style Fruit Beer
Color: Can range from pale to dark depending on
are typical. Diacetyl should not be present. In
underlying Belgian style, and is often influenced by
versions served with yeast, yeasty aroma and flavor
the color of added fruit
should be low to medium.
Clarity: Clear to hazy beer is acceptable
Body: Low to medium
Perceived Malt Aroma & Flavor: Can vary from not
Additional notes: The grist should include at least 30
perceived to medium-high
percent malted wheat. Fruit or fruit extracts
Perceived Hop Aroma & Flavor: Low to high
contribute aroma and flavor expressing true fruit
Perceived bitterness: Varies with underlying Belgian
complexity. Versions served with yeast should
style
demonstrate a full yeasty mouthfeel. Fruited
Fermentation Characteristics: Acidic bacterial
examples of wheat beer styles that are not
commonly brewed with fruit and do not exhibit fermentation attributes may be absent or may be
attributes of wood-aging should be categorized as present; if present, such attributes contribute to
Fruit Wheat Beers. These could include fruited acidity and enhance fruity balance.
Body: Varies with style
versions of various wheat beer styles of European
origin such as Weizens, Adambier or Grodziskie.
to intense, should be present and should not be
Fruited wheat beers that exhibit sourness fall within
overpowered by hop aromas. Belgian-Style Fruit
various fruited sour beer categories. Such beers
Beers are fermented with traditional Belgian yeast,
could deviate from parameters shown for those
(Wit, Abbey, Farmhouse, etc.). Fruit or fruit extracts,
styles but should be suggestive of the underlying
used as adjuncts in either the mash, kettle, primary
classic beer style with fruit added. Fruited versions of
Berliner Weisse or Contemporary Gose fall within
character ranging from subtle to intense. Classifying
those categories as they are commonly brewed with
these beers can be complex. Within the framework
fruit. Within the framework of these guidelines,
of these guidelines, coconut is defined as a
coconut is defined as a vegetable, and a beer
containing coconut is categorized as Field Beer. vegetable, and a beer containing coconut is
Likewise beers containing chili peppers are categorized as Field Beer. Likewise a beer containing
categorized as Chili Beer. chili peppers is categorized as Chili Beer. Because
wood vessels may be used for fermentation or aging,
attributes typical of wood-aging such as vanillin, or
from liquids previously aged in wood may be
present. Fruited Belgian-style beers which exhibit
Brettanomyces may be categorized in this style.
However, a fruited Saison exhibiting Brett character
include the underlying beer style upon which the
should be categorized as a Specialty Saison. A fruited
entry is based, or other information unique to the
version of a Brett Beer is categorized as Fruited Brett
entry such as fruit(s) used or processing which
influence perceived sensory outcomes. Beer when such a Brett-containing beer is not based
on an existing underlying Belgian beer style. A
Lambic-Style fruit beer should be categorized as a
46
Belgian-Style Fruit Lambic. Fruited Belgian-Style framework of these guidelines, coconut is defined as
beers brewed with additional adjuncts could fall in a vegetable, and a beer containing coconut is
this category or perhaps as Experimental Beers. Fruit categorized as Field Beer. However, within the
beers fermented with German, British or American framework of these guidelines, India Pale Ales
ale or lager yeast should be categorized as American- brewed with vegetables are categorized as
Style Fruit Beers or as Fruit Wheat Beers. Experimental India Pale Ale. All beers containing chili
When using these guidelines as the basis for peppers are categorized as Chili Beer. Nuts generally
evaluating entries at competitions, brewers may be impart much more flavor than fermentables; within
asked to provide supplemental information about the framework of these guidelines, beers containing
entries in this category to allow for accurate nuts are categorized as Field Beer.
evaluation of diverse entries. Such information might When using these guidelines as the basis for
include the underlying beer style upon which the evaluating entries at competitions, brewers may be
entry is based, or other information unique to the asked to provide supplemental information about
entry such as fruit(s) used or processing (wood-aging entries in this category to allow for accurate
for example) which influence perceived sensory evaluation of diverse entries. Such information might
outcomes. include the underlying beer style upon which the
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 entry such as vegetable(s) used or processing which
°Plato) • Apparent Extract/Final Gravity (°Plato) influence perceived sensory outcomes.
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
(IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC) °Plato) • Apparent Extract/Final Gravity (°Plato)
Field Beer (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
Color: Can range from pale to very dark depending
on the underlying style and is often influenced by the
color of added fruit Pumpkin Spice Beer
Clarity: Clear to hazy is acceptable Color: Can vary from pale to very dark depending on
Perceived Malt Aroma & Flavor: Very low to the underlying style
medium-high Clarity: Clear to hazy is acceptable
Perceived Hop Aroma & Flavor: Very low to Perceived Malt Aroma & Flavor: Can vary from low
medium-high to medium-high depending on the underlying style
Perceived bitterness: Very low to medium-high. Perceived Hop Aroma & Flavor: None to medium
Vegetable character should not be muted by hop and, if present, in harmony with spice, pumpkin or
character. squash, and other attributes.
Fermentation Characteristics: Varies with underlying Perceived bitterness: Low to medium-low
style Fermentation Characteristics: Typical of underlying
Body: Varies with underlying style beer style
Additional notes: Vegetable aromas, ranging from Body: Varies with underlying style
subtle to intense, should be present and should not Additional notes: These are any beers using
be overpowered by hop aromas. Field Beers are any pumpkins (Cucurbita pepo) or winter squash as an
beers incorporating vegetables as flavor or adjunct in either the mash, kettle, primary or
carbohydrate adjuncts in either the mash, kettle, secondary fermentation. Pumpkin or squash may not
primary or secondary fermentation. The vegetable be present or may range from subtle to intense. They
character should be in harmony with other attributes are spiced with other ingredients whose character
and can range from subtle to intense. Within the should be present and in balance. While cinnamon,
47
allspice, clove, and nutmeg are common spices When using these guidelines as the basis for
added to American-type pumpkin beers, other spices evaluating entries at competitions, brewers may be
may be used. For example, a brewer could replicate a asked to provide supplemental information about
Wit-Pumpkin spiced beer by using orange peel and entries in this category to allow for accurate
coriander. evaluation of diverse entries. Such information might
When using these guidelines as the basis for include the underlying beer style upon which the
evaluating entries at competitions, brewers may be entry is based, or other information unique to the
asked to provide supplemental information about entry such as pumpkin or squash used and related
entries in this category to allow for accurate processing, or other factors which influence perceived
evaluation of diverse entries. Such information might sensory outcomes.
entry is based, or other information unique to the Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
entry such as spice(s) used, pumpkin or squash used, °Plato) • Apparent Extract/Final Gravity (°Plato)
if any, and related processing or other factors which 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight
influence perceived sensory outcomes. (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness
Chocolate or Cocoa Beer
(Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness Color: Can range from pale to very dark depending
(IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC) on the underlying style
Clarity: Clear to hazy is acceptable
Pumpkin/Squash Beer medium-high malt sweetness balanced with cocoa
Color: Can range from pale to very dark depending flavors and aromas
on the underlying style Perceived Hop Aroma & Flavor: Hop aroma may vary
Clarity: Clear to hazy is acceptable based on underlying style and often may be lower
Perceived Malt Aroma & Flavor: Can vary from low than is designated for underlying style allowing
to medium-high depending on the underlying style chocolate to contribute to the flavor profile without
Perceived Hop Aroma & Flavor: None to medium becoming excessively bitter.
Perceived bitterness: Low to medium-low Perceived bitterness: Very low to medium-low
Fermentation Characteristics: Typical of underlying Fermentation Characteristics: Typical of underlying
beer style beer style. Attributes derived from chocolate or
Body: Varies with underlying style cocoa should be apparent in all such beers, ranging
Additional notes: Pumpkin/Squash beers are any from subtle to intense, and in harmony with the
beers incorporating pumpkins (Cucurbita pepo) or overall flavor profile of the beer.
winter squash as an adjunct in either the mash, Body: Varies with underlying style
kettle, primary or secondary fermentation. Pumpkin Additional notes: Chocolate Beers are beers of any
or squash aromas and flavors, ranging from subtle to classic style which incorporate dark chocolate or
intense, should be present. Pumpkin/Squash beer is cocoa in any form. Beers made with white chocolate
not spiced, but may have flavors associated with do not typify this category; however, beers which
other beer styles such as smoked beer, fruit beer, clearly exhibit attributes typical of white chocolate
sour beer, etc. Spice aromas and flavors should be could be categorized as chocolate beer.
absent. Versions exhibiting spice aromas or flavors When using these guidelines as the basis for
are categorized as Pumpkin Spice Beer, as Herb and evaluating entries at competitions, competition
Spice beer, or possibly as Experimental beer. organizers may create categories which reflect
groups of chocolate beers based on underlying beer
48
style or other factors. Brewers may be asked to Original Gravity (°Plato) 1.080-1.110 (19.3-23.7
provide supplemental information about entries in °Plato) • Apparent Extract/Final Gravity (°Plato)
this category to allow for accurate evaluation of 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight
diverse entries. Such information might include the (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness
underlying beer style upon which the entry is based, (IBU) 20-65 • Color SRM (EBC) 35+ (70+ EBC)
or other information unique to the entry such as type
or form of chocolate used or other factors which
Coffee Beer
Color: Pale to black depending on the underlying
style
Original Gravity (°Plato) Varies with style • Apparent
Extract/Final Gravity (°Plato) Varies with style •
Perceived Malt Aroma & Flavor: Varies with
Alcohol by Weight (Volume) Varies with style • Hop
underlying style to provide balance with coffee flavor
Bitterness (IBU) Varies with style • Color SRM (EBC)
and aroma
Varies with style
Perceived Hop Aroma & Flavor: Low to high
depending on the underlying style
Dessert Stout or Pastry Stout Perceived bitterness: Varies with underlying style
Color: Very dark to black Fermentation Characteristics: Typical of underlying
Clarity: Opaque style
Perceived Malt Aroma & Flavor: Extremely rich Body: Reflective of the underlying beer style
malty aroma and flavor is typical. Coffee, caramel, Additional notes: Coffee beers incorporate coffee in
roasted malt, or chocolate aromas and flavors may any form. Coffee character should be apparent as the
be evident. defining attribute of this category, ranging from
Perceived Hop Aroma & Flavor: If present, very low subtle to intense, and should be in harmony with
Perceived bitterness: Not present to low. other attributes of the underlying beer. Other flavors
Fermentation Characteristics: High alcohol content is arising from the use of flavored coffee may also be
evident. Fruity esters may be present at low levels. present.
Body: Full When using these guidelines as the basis for
Additional notes: Beers in this category are built on a evaluating entries at competitions, competition
strong dark beer base and incorporate culinary organizers may create categories which reflect
ingredients to create rich, sweet flavor profiles groups of coffee beers based on underlying beer style
mimicking the character of desserts, pastries, or or other factors. Brewers may be asked to provide
candies. Examples of culinary ingredients used in supplemental information about entries in this
these beers include, but are not limited to, category to allow for accurate evaluation of diverse
chocolate, coffee, coconut, vanilla, maple syrup, entries. Such information might include the
peanut butter, and marshmallow as well as fruits, underlying beer style upon which the entry is based,
nuts, and spices. The addition of sugars from any or other information unique to the entry such as type
source may contribute to the pronounced sweetness or form of coffee used or other factors which
of these beers. influence perceived sensory outcomes.
While this category may overlap several other styles
defined in these guidelines such as Chocolate or Original Gravity (°Plato) Varies with style • Apparent
Cocoa Beers, Field Beers, and others, the combination Extract/Final Gravity (°Plato) Varies with style •
of a dark beer base, elevated alcohol content, and Alcohol by Weight (Volume) Varies with style • Hop
rich, sweet, dessert-like flavor profiles sets this style Bitterness (IBU) Varies with style • Color SRM (EBC)
apart as a unique entity. Varies with style
49
Chili Pepper Beer Perceived Malt Aroma & Flavor: Varies depending
on intention of brewer, underlying beer style, and
Color: Can range from pale to very dark depending
intensity of herb or spice aroma attributes
on the underlying style
Perceived Hop Aroma & Flavor: Not essential but
Clarity: Can range from clear to hazy depending on
may be present and may be more assertive than
the underlying beer style
herb-spice character
Perceived Malt Aroma & Flavor: Can vary from very
Perceived bitterness: Very low to medium-low.
low to medium-high depending on the underlying
Reduced hop bitterness tends to accentuate
style
herb/spice character.
Perceived Hop Aroma & Flavor: Very low to very
Fermentation Characteristics: Aromas and flavors of
high
individual spices may not always be identifiable
Perceived bitterness: Very low to medium-high
Body: Varies with underlying style
Fermentation Characteristics: Chili pepper aroma
Additional notes: Herb and Spice beer is any beer
and flavor attributes should be harmonious with the
brewed with herbs or spices derived from leaves,
underlying beer style. Chili pepper character may be
roots, seeds, fruits, vegetables, flowers, etc. and
expressed as vegetal, spicy, or hot on the palate.
which exhibits herbal or spicy attributes. Herb or
Body: Representative of underlying style
spice character can range from subtle to intense.
Additional notes: Chili Beer is any beer using chili
Classifying these beers can be complex. Beers which
peppers for flavor, aroma, or heat. Chili character
exhibit herbal or spicy character are considered Herb
can range from subtle to intense. Chili pepper aroma
and Spice Beer. Beers brewed with chili peppers are
may or may not be present. Within the framework of
categorized as Chili Pepper Beer. Beers brewed with
these guidelines, all beers containing chili peppers
or without pumpkin in which herb or spice attributes
are categorized as Chili Beers. A beer made with chili
typical of pumpkin pie dominate are categorized as
peppers which represents more than one style, such
Pumpkin Spice Beer.
as a chili beer with chocolate for example, should
nonetheless be categorized as Chili Beer rather than
as Experimental Beer.
entry such as type or form of herb(s) or spice(s) used
or other factors which influence perceived sensory
outcomes.
entry such as chili(s) used or processing which
Varies with style
Specialty Beer
Herb and Spice Beer Color: Very light to black depending on the
underlying style
Color: Varies depending on underlying style
50
Perceived Malt Aroma & Flavor: Varies depending and which may or may not also contain fruit(s),
on intention of brewer spice(s) or other ingredients, are categorized as
Perceived Hop Aroma & Flavor: Very low to very Experimental India Pale Ale.
high When using these guidelines as the basis for
Perceived bitterness: Very low to very high evaluating entries at competitions, brewers may be
Fermentation Characteristics: Within the framework asked to provide supplemental information about
of these guidelines, Specialty Beer refers to beers entries in this category to allow for accurate
brewed with atypical sources of fermentable sugar evaluation of diverse entries. Such information might
such as grains, tubers, starches, syrups, or other include the underlying beer style upon which the
sources which contribute to alcohol content. The entry is based, or other information unique to the
hallmark of Specialty Beers are the distinctive entry such as type or form of unusual carbohydrate
sensory attributes arising from these special source used or other factors which influence
fermentable ingredients, which should be present in perceived sensory outcomes.
the aroma, flavor, and overall balance of the beer.
Examples could include maple syrup, agave, Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+
potatoes, wild rice, or any other sources of °Plato) • Apparent Extract/Final Gravity (°Plato)
carbohydrate not commonly used in modern beer 1.006-1.030+ (1.5-7.6+ °Plato) • Alcohol by Weight
styles. Beers containing wheat are categorized in (Volume) 2.0%-20+% (2.5%-25+%) • Hop Bitterness
one of several wheat beer styles. The use of rice or (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC)
corn would not normally be considered unusual
since these adjuncts are commonly used in beer
production. However, beers made with rice or corn
Specialty Honey Beer
Color: Very light to black depending on underlying
varieties which imbue highly distinctive flavor
style
attributes might be categorized as Specialty Beers.
Perceived Malt Aroma & Flavor: Varies depending
Additional notes: Classifying these beers can be
on intention of brewer
complex. Beers brewed with honey or rye are
Perceived Hop Aroma & Flavor: Very low to very
categorized as Specialty Honey Beer or Rye Beer
high
respectively. Beers made with unusual fermentables,
Perceived bitterness: Very low to very high
which also contain spices, fruits, or other ingredients,
Fermentation Characteristics: Honey Beers may be
and which therefore represent a combination of two
brewed to a traditional style or may be experimental.
or more hybrid beer styles, are categorized as
Honey Beers incorporate honey as a fermentable
Experimental Beers. Within the framework of these
guidelines, nuts generally impart much more flavor sugar in addition to malted barley. Honey character
than fermentables, and beers containing nuts are should be present in aroma and flavor but should not
categorized as Field Beer. Likewise, within the be overpowering. Beers which represent various
India Pale Ale and Imperial India Pale Ale styles
framework of these guidelines, coconut is defined as
brewed with honey are categorized as Experimental
a vegetable and beers containing coconut are
India Pale Ale.
categorized as Field Beer. Beers brewed with roots,
seeds, flowers etc. which exhibit herbal or spicy
characters are categorized as Herb and Spice Beers.
While beers brewed with fruits or vegetables may
derive fermentable carbohydrate from those
sources, they are most appropriately categorized as
Fruit Beer or Field Beer respectively. Beers evaluation of diverse entries. Such information might
representing various India Pale Ale or Imperial India
Pale Ale styles brewed with unusual fermentables,
51
entry such as type of honey used or other factors asked to provide supplemental information about
which 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 factors which influence
1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight perceived sensory outcomes.
(IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC) Original Gravity (°Plato) Varies with style • Apparent
Rye Beer Bitterness (IBU) Varies with style • Color SRM (EBC)
Color: A wide range of color is acceptable. Lighter Varies with style
versions are straw to copper, while darker versions
are dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged Brett Beer
and served without yeast. In versions served with Color: Any color is acceptable. Beer color may be
yeast, appearance may range from hazy to very influenced by the color of added fruits or other
cloudy. ingredients.
Perceived Malt Aroma & Flavor: In darker versions, Clarity: Chill or yeast haze is allowable at low to
malt aromas and flavors can optionally include low medium levels at any temperature
roasted malt character expressed as cocoa/chocolate Perceived Malt Aroma & Flavor: In darker versions,
or caramel. Aromatic toffee, caramel, or biscuit any of roasted malt, caramel or chocolate aroma and
character may also be present. Low level roastiness, flavor attributes are present at low levels.
graininess, or tannin astringency is acceptable when Perceived Hop Aroma & Flavor: Low to high
balanced with low to medium malt sweetness. Perceived bitterness: Low to high
Perceived Hop Aroma & Flavor: Low to medium-high Fermentation Characteristics: Medium to high fruity
Perceived bitterness: Low to medium esters are present. Acidity resulting from
Fermentation Characteristics: Low levels of spicy and Brettanomyces fermentation results in a complex
fruity ester aromas are typical. Yeast-derived aroma flavor profile. Brettanomyces character should be
and flavor attributes such as clove-like or other present at low to high levels, expressed as any of
phenolics may be present when consistent with horsey, goaty, leathery, phenolic, fruity, or acidic
underlying beer style. These beers can be fermented aroma and flavor attributes. Brettanomyces
with either ale or lager yeast. Diacetyl should not be character may or may not be dominant. Acidity from
present. Low to medium yeast aroma may be present Brettanomyces should be low to medium-low.
in versions packaged with yeast. Cultured yeast strains may be used in the
Body: Low to medium. Rye can impart textural fermentation. Beers fermented with Brettanomyces
qualities ranging from dry and crisp to smooth and that do not exhibit attributes typical of
velvety. Brettanomyces fermentation are categorized
Additional notes: The grist should include sufficient elsewhere. Beers in this style should not incorporate
rye so that rye character is evident in the beer. Rye bacteria or exhibit a bacteria-derived flavor profile.
character is often described as any of spicy, black Diacetyl and DMS should not be present.
pepper-like, or earthy attributes. Beers brewed with Body: Low to high
rye that do not exhibit rye character are categorized Additional notes: Fruited versions will exhibit fruit
in other beer styles. Versions served with yeast flavors in balance with other elements. Wood vessels
should possess a full yeasty mouthfeel. may be used for fermentation and aging; such beers
When using these guidelines as the basis for may or may not exhibit attributes typical of wood-
evaluating entries at competitions, brewers may be aging such as vanillin or of liquids previously aged in
52
a barrel (bourbon, sherry, etc.) A beer exhibiting Body: Low to high
additional sensory attributes arising from microbes Additional notes: Fruited versions will exhibit fruit
other than Brett is categorized as Mixed Culture flavors in balance with other elements. Wood vessels
Brett Beer. Various India Pale Ales fermented with may be used for fermentation and aging; such beers
Brett are categorized as Experimental India Pale Ale. may or may not exhibit attributes typical of wood-
When using these guidelines as the basis for aging such as vanillin or of liquids previously aged in
evaluating entries at competitions, brewers may be a barrel (bourbon, sherry, etc.).
asked to provide supplemental information about When using these guidelines as the basis for
entries in this category to allow for accurate evaluating entries at competitions, brewers may be
evaluation of diverse entries. Such information might asked to provide supplemental information about
include the underlying beer style upon which the entries in this category to allow for accurate
entry is based, or other information unique to the evaluation of diverse entries. Such information might
entry such as type of Brett(s) used, fruit(s), type of include the underlying beer style upon which the
wood used, or other ingredients or factors which entry is based, or other information unique to the
influence perceived sensory outcomes. entry such as type of Brett(s) and other culture(s)
used, fruit(s), type of wood used (if any), or other
Original Gravity (°Plato) Varies with style • Apparent ingredients or processing which influence perceived
Extract/Final Gravity (°Plato) Varies with style • sensory outcomes.
Bitterness (IBU) Varies with style • Color SRM (EBC) Original Gravity (°Plato) Varies with style • Apparent
Varies with style Extract/Final Gravity (°Plato) Varies with style •
Mixed-Culture Brett Beer Varies with style
Color: Any color is acceptable. Beer color may be
influenced by the color of added fruits or other
ingredients. Ginjo Beer or Sake-Yeast Beer
Clarity: Chill haze, bacteria and yeast-induced haze is Color: Pale to dark brown
allowable at low to medium levels at any Clarity: Slight chill haze is acceptable
temperature. Perceived Malt Aroma & Flavor: Very low to
Perceived Malt Aroma & Flavor: In darker versions, medium
any of roasted malt, caramel, or chocolate aroma Perceived Hop Aroma & Flavor: Low to medium and
and flavor attributes are present at low levels. in harmony with sake-like character
Perceived Hop Aroma & Flavor: Low to high Perceived bitterness: Low to medium and in
Perceived bitterness: Low to high harmony with sake-like character
Fermentation Characteristics: Medium to high fruity Fermentation Characteristics: These beers are
esters are present. Acidity resulting from brewed with sake yeast or sake (koji) enzymes. The
fermentation with Brettanomyces and bacteria unique byproducts of sake yeast and koji enzymes
results in a complex flavor profile. Brettanomyces should be distinctive and in harmony with other
character should be present and expressed as any of elements. Sake character may best be described as
horsey, goaty, leathery, phenolic, fruity, or acidic having mild fruitiness and mild earthiness expressed
aroma and flavor attributes. Cultured yeast may be as mushroom or umami protein-like attributes. A
used in the fermentation. Bacteria should be high amount of alcohol may be evident.
incorporated and in evidence. Bacteria will Body: Varies depending on original gravity.
contribute acidity which may or may not dominate Mouthfeel also varies.
the flavor profile. Diacetyl and DMS should not be Additional notes: High carbonation should be
present. present.
53
Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato) Original Gravity (°Plato) Varies with style • Apparent
• Apparent Extract/Final Gravity (°Plato) 1.008- Extract/Final Gravity (°Plato) Varies with style •
1.020 (2.1-5 °Plato) • Alcohol by Weight (Volume) Alcohol by Weight (Volume) Varies with style • Hop
3.4%-8.2% (4.3%-10.2%) • Hop Bitterness (IBU) 12- Bitterness (IBU) Varies with style • Color SRM (EBC)
35 • Color SRM (EBC) 4-20 (8-40 EBC) Varies with style
Fresh Hop Beer Wood- and Barrel-Aged Beer

Color: Varies with underlying style Color: Varies with underlying style and can be
Clarity: Chill haze is acceptable at low temperatures. influenced by the color of added fruit(s) if any
Hop haze is allowable at any temperature. Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Perceived Malt Aroma & Flavor: Varies with
underlying style underlying style
Perceived Hop Aroma & Flavor: Fresh hop aroma Perceived Hop Aroma & Flavor: Varies with
and flavor is prominent exhibiting green grass-like, underlying style
fresh mown hay/grass or other fresh hop attributes. Perceived bitterness: Varies with underlying style
Perceived bitterness: Varies with underlying style Fermentation Characteristics: Typical of underlying
Fermentation Characteristics: Fruity esters may style of beer being aged
present at levels consistent with the underlying beer Body: Varies with underlying style
style being made with fresh hops Additional notes: These are any traditional or
Body: Varies with underlying style experimental style of lager, ale or hybrid beer aged in
Additional notes: These ales or lagers are brewed either a wooden barrel or in contact with wood
with freshly harvested hops, typically no more than chips, spirals, strips or many other formats. These
72 hours prior to being added. Such hops might be beers are aged with the intention of developing
undried fresh or frozen cones or ground material, or unique attributes imparted by the wood, or liquids
freshly kilned dried cones or pellets. These beers that had previously been stored in contact with the
distinctly highlight the fresh hops used and are wood. Wood-aging does not necessarily impart wood
typically consumed while fresh to maximize the flavors, but does result in distinctive sensory
bright fresh hop attributes. Aging these beers will outcomes. Used sherry, rum, whiskey, tequila, port,
typically modify and reduce fresh-hop characters wine, and other barrels are often used, imparting
resulting in unique flavor outcomes. complexity and uniqueness to a beer. A balance of
Competition organizers may create subcategories for flavor, aroma, and mouthfeel results from the
ales and lagers, or which reflect groups of entries marriage of new beer with attributes imparted by
based on fresh hops in unprocessed, frozen, or kilned the wood or barrel. Categorizing these beers can be
form. When using these guidelines as the basis for complex. Sour versions which do not exhibit
evaluating entries at competitions, brewers may be attributes typical of Brettanomyces are categorized
asked to provide supplemental information about as Wood-Aged Sour Beer. Wood-Aged Beers which
entries in this category to allow for accurate exhibit sensory attributes typical of Brettanomyces
evaluation of diverse entries. Such information might alone, or of Brettanomyces and other microbes, are
include the underlying beer style upon which the categorized as Brett Beer or Mixed-Culture Brett
entry is based, or other information unique to the Beer respectively. Wood-aged versions of various
entry such as hop varieties used, unprocessed, frozen, classic India Pale Ales are categorized as
or kilned, processing or timing of addition(s) (kettle, Experimental India Pale Ale. Belgian-style ales that
whirlpool, fermenter, aging tank, etc.), other exhibit attributes of wood-aging are categorized as
ingredients used or other factors which influence Other Belgian Ale or within other Belgian categories.
perceived sensory outcomes. Various fruited Belgian-style beers that exhibit
54
attributes of wood-aging are categorized as Belgian- had previously been stored in contact with the wood.
Style Fruit Beer; similarly, Saison aged in wood and Wood-aging does not necessarily impart wood
which exhibits attributes of wood-aging is flavors but does result in distinctive sensory
categorized as Specialty Saison. outcomes. Used sherry, rum, whiskey, tequila, port,
When using these guidelines as the basis for wine, and other barrels are often used, imparting
evaluating entries at competitions, brewers may be complexity and uniqueness to a beer. A balance of
asked to provide supplemental information about aroma, flavor, and mouthfeel results from the
entries in this category to allow for accurate marriage of new beer with attributes imparted by
evaluation of diverse entries. Such information might the wood or barrel, and with sourness or other
include the underlying beer style upon which the attributes derived from bacteria. Wood-Aged Sour
entry is based, or other information unique to the Beer fermented with Brettanomyces or which exhibit
entry such as length of time aged, type of wood or sensory attributes typical of Brettanomyces is
barrel, age, char level or previous liquids held by the categorized elsewhere. Such beers made with
wood, ingredients or other processing which combinations of fruit(s), herb(s) or spices, or other
influence perceived sensory outcomes. Competition ingredients, and which therefore represent
organizers may create subcategories which reflect combinations of multiple hybrid beer styles, are
groups of entries based on color, alcoholic strength, categorized as Experimental Wood- and Barrel-Aged
underlying beer style, fruit, etc. Beer.
Versions made with fruit(s) will exhibit attributes of
Original Gravity (°Plato) Varies with style • Apparent wood-aging, acidity, and those added fruit(s).
Extract/Final Gravity (°Plato) Varies with style • Competition organizers may choose to create
Alcohol by Weight (Volume) Varies with style • Hop subcategories for Wood-aged sour beers made with
Bitterness (IBU) Varies with style • Color SRM (EBC) fruit or other ingredients. When using these
Varies with style guidelines as the basis for evaluating entries at
competitions, brewers may be asked to provide
supplemental information about entries in this
Wood- and Barrel-Aged Sour Beer category to allow for accurate evaluation of diverse
Color: Varies with underlying style entries. Such information might include the
Clarity: Varies with underlying style underlying beer style upon which the entry is based,
Perceived Malt Aroma & Flavor: Varies with or other information unique to the entry such as
underlying style length of time aged, type of wood or barrel, age, char
Perceived Hop Aroma & Flavor: Varies with level or previous liquids held by the wood, micro flora
underlying style
present if known, other ingredients or other
Perceived bitterness: Varies with underlying style processing which influence perceived sensory
Fermentation Characteristics: Typical of underlying outcomes.
style of sour beer being aged
Body: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent
Additional notes: These are any traditional or Extract/Final Gravity (°Plato) Varies with style •
experimental style of lager, ale or hybrid beer aged in Alcohol by Weight (Volume) Varies with style • Hop
either a wooden barrel or in contact with wood, and Bitterness (IBU) Varies with style • Color SRM (EBC)
exhibiting acidity derived from exposure to bacteria. Varies with style
These beers are aged in the presence of microflora
(either present in the wood or introduced at some
time in the brewing process) with the intention of Aged Beer
introducing sourness to the beer. These beers are Color: Varies with underlying style
aged with the intention of developing unique Clarity: Varies with underlying style
attributes imparted by the wood, or by liquids that
55
Perceived Malt Aroma & Flavor: Varies with entry such as length of time aged, type of vessel,
underlying style duration of aging process, other ingredients or other
Perceived Hop Aroma & Flavor: Varies with processing which influence perceived sensory
underlying style outcomes.
Perceived bitterness: Varies with underlying style
Fermentation Characteristics: Aged Beers are any Original Gravity (°Plato) Varies with style • Apparent
beers aged for over one year. A brewer may brew Extract/Final Gravity (°Plato) Varies with style •
any type of beer of any strength and enhance its Alcohol by Weight (Volume) Varies with style • Hop
character with various aging conditions for an Bitterness (IBU) Varies with style • Color SRM (EBC)
extended time. In general, beers with high hopping Varies with style
rates, roast malt, high alcohol content, and complex
herbal, smoke or fruit character are the best
candidates for aging. Aged Beers may be aged in
Experimental Beer
Color: May vary widely with ingredients used
bottles, cans, kegs or other non-wooden vessels.
Clarity: Varies with ingredients used and brewing
Aged character may be expressed in mouthfeel,
process
aroma, and flavor. Often, aged character is the result
Perceived Malt Aroma & Flavor: May vary widely
of oxidative reactions that either bring individual
with ingredients used and brewing process
flavor components into harmony or are unique
Perceived Hop Aroma & Flavor: May vary widely
flavors unto themselves. Sherry-like and fruity flavors
often develop during aging, and hop character often with ingredients used and brewing process
changes. No matter what the effect, the overall Perceived bitterness: May vary widely with
character should be balanced and without aggressive ingredients used and brewing process
Fermentation Characteristics: Will vary widely
flavors. The level of change created by aging will vary
depending on the nature of the techniques and
with the duration of aging and the underlying beer
ingredients used to create the beer
style. Mildly-flavored beers are more likely to
Body: May vary widely with ingredients used and
develop aggressive and unpleasant oxidation.
brewing process
Positive transformations are more likely to occur in
Additional notes: Experimental beers are beers that
beers with higher levels of hops, malt, or alcohol.
1. employ unique and unusual techniques,
ingredients or both; or 2. beers that do not meet
Additional notes: Within the framework of these
the criteria of individual existing categories,
guidelines, various Wood- and Barrel-Aged Beers
representing a combination of two or more hybrid,
which subsequently undergo aging of one or more
specialty or classic categories (with the exception of
years in glass or stainless, and, which clearly exhibit
sensory outcomes of that additional aging, may be beers brewed with chili peppers). Experimental
categorized as Aged Beers. However, Brett Beers, beers are primarily grain-based with a minimum of
Sour Beers or any other beers exhibiting attributes of 51% of fermentable carbohydrates derived from
malted grains. Beers produced using non-
aging in the presence of any microflora must be
experimental techniques or ingredients are
categorized elsewhere. Beers which have undergone
considered experimental beers if their properties
aging, but which do not exhibit attributes typical of
overlap two or more existing categories and exhibit
aging, are categorized within their base styles.
the distinctive characteristics of each of those
categories. Uniqueness is the primary consideration
when evaluating this category. Within the framework
of these guidelines, field, fruit, chocolate, coffee,
evaluation of diverse entries. Such information might spice, specialty, wood-aged or other beers that fit
within another individual hybrid category are not
categorized as experimental beers. Within the
56
framework of these guidelines, all beers brewed with sweetness and be complementary to the hop profile.
chili peppers are categorized as chili beers, and Yeast choices can vary widely as can sensory
should not be categorized as experimental beers. outcomes; very low to low phenolic or other
Within the framework of these guidelines, attributes typical of wine, champagne or
experimental beers which otherwise meet the Brettanomyces yeast strains may be present but are
criteria of various India Pale Ale and Imperial India not required. Carbonation can range from average to
Pale Ale categories from around the world are high, with higher levels often associated with a crisp
categorized as Experimental India Pale Ale. When mouthfeel. Diacetyl and DMS should not be present.
using these guidelines as the basis for evaluating Body: Very low to medium, depending on grist and
entries at competitions, brewers may be asked to yeast choice, enzymatic treatment, finishing
provide supplemental information about entries in adjunct(s) and other fermentation parameters.
this category to allow for accurate evaluation of Mouthfeel can vary widely from light to full and from
diverse entries. Such information might include an dry to silky.
underlying beer style(s) upon which the entry is based Additional notes: Beers in this category recognize
(if such style(s) is apparent), or other information the cutting edge of IPA brewing around the world.
unique to the entry such as ingredients or processing Experimental India Pale Ales are either 1) any of
which influence perceived sensory outcomes. White, Red, Brown, Brut (fermented with champagne
Competition organizers may create subcategories yeasts), Brett (fermented with Brettanomyces), Lager
which reflect groups of entries based on color, hop (fermented with lager yeasts), or many other IPA or
varieties, microflora, fruit, spices or other ingredients, Imperial IPA types or combinations thereof currently
wood-aging, etc. in production, and fruited or spiced versions of
these, or 2) fruited, spiced, field (flavored with
Original Gravity (°Plato) Varies widely • Apparent vegetables other than chili peppers), wood- and
Extract/Final Gravity (°Plato) Varies widely • Alcohol barrel-aged, or other elaborated versions of classic
by Weight (Volume) Varies widely • Hop Bitterness American, Juicy or Hazy, Imperial, British, or any
(IBU) Varies widely • Color SRM (EBC) Varies widely other IPA categories. They range widely in color, hop,
and malt intensity and attributes, hop bitterness,
balance, alcohol content, body, and overall flavor
Experimental India Pale Ale experience. Dark versions of India Pale Ale that do
Color: Straw to very dark, varying widely with not meet the specifications for American-Style Black
ingredients used Ale may be considered Experimental India Pale Ale.
Clarity: May range from clear to very high degree of Fruited and spiced versions exhibit attributes typical
cloudiness. Starch, yeast, hop, protein, and other
of those ingredients, in harmony with hop
compounds can contribute to a wide range of hazy impression and overall flavor experience. Lactose
appearance within this category may be used to enhance body and balance, but
Perceived Malt Aroma & Flavor: Very low to should not lend to, or overwhelm, the flavor
medium-low malt aroma and flavor may be present, character of these beers. Classifying these beers can
and may exhibit attributes typical of various adjuncts be complex. India Pale Ales brewed with honey are
and specialty malts categorized here. Spiced or fruited versions of these
Perceived Hop Aroma & Flavor: Medium to very high beers, or those made with unusual fermentables or
hop aroma and flavor are present, with attributes honey, are categorized as Experimental India Pale
typical of hops from any origin Ale. India Pale Ales flavored with nuts, coconut or
Perceived bitterness: Low to very high other vegetables are categorized here rather than as
Fermentation Characteristics: Fruity esters are low Field Beers. However, within the framework of these
to high and may contribute to an overall highly fruity guidelines, all beers brewed with chili peppers are
impression regardless of the presence or absence of categorized as Chili Beers; India Pale Ale brewed w/
fruit(s) used and can contribute to the perception of
57
chili peppers in any form are categorized as Chili evaluation of diverse entries. Such information might
Beer. include the underlying beer style(s) 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 ingredients or processing which
asked to provide supplemental information about influence perceived sensory outcomes. Competition
entries in this category to allow for accurate organizers may create subcategories which reflect
evaluation of diverse entries. Such information might historic beer styles. Evaluations are based on
include the underlying beer style upon which the technical skill and overall balance, and factors such
entry is based, or other information unique to the as uniqueness, heritage, regional distinction as well
entry such as ingredients or processing which as background information about the beer and how
influence perceived sensory outcomes. well it represents the spirit of the category.
Original Gravity (°Plato) 1.060-1.100 (14.7-23.7 Original Gravity (°Plato) Varies with style • Apparent
°Plato) • Apparent Extract/Final Gravity (°Plato) Extract/Final Gravity (°Plato) Varies with style •
0.994-1.020 (-1.6-5.1 °Plato) • Alcohol by Weight Alcohol by Weight (Volume) Varies with style • Hop
(Volume) 5.0%-8.4% (6.3%-10.6%) • Hop Bitterness Bitterness (IBU) Varies with style • Color SRM (EBC)
(IBU) 30-100 • Color SRM (EBC) 3-40 (6-80 EBC) Varies with style
Historical Beer Wild Beer

Color: Varies with underlying style Color: Any color is acceptable. Versions made with
Clarity: Varies with underlying style fruits or other flavorings may take on corresponding
Perceived Malt Aroma & Flavor: Varies with hues.
underlying style Clarity: Clear or hazy due to yeast, chill haze or hop
Perceived Hop Aroma & Flavor: Varies with haze.
underlying style Perceived Malt Aroma & Flavor: Generally, these
Perceived bitterness: Varies with underlying style beers are highly attenuated resulting in very low to
Fermentation Characteristics: Varies with underlying low malt character. Maltier versions should display
style good overall balance with other flavor components.
Body: Varies with underlying style Perceived Hop Aroma & Flavor: Very low to high
Additional notes: Beers in this category include Perceived bitterness: Very low to low
established historical beers or brewing traditions Fermentation Characteristics: Aromas may vary
from any era or part of the world that do not fit significantly due to fermentation attributes
within another beer style defined within these contributed by various known and unknown
guidelines. Some Historical beers that could fit microorganisms. The overall balance should be
categories such as Experimental, Herb & Spice, Field complex and balanced. Wild beers are spontaneously
Beer, etc. may be categorized as historical beers. This fermented with microorganisms that the brewer has
category pays tribute to beers that incorporate introduced from the ambient air/environment near
unique brewing ingredients, techniques or both that the brewery in which the beer is brewed. Wild Beers
were used in the past. Within the framework of may not be fermented with any cultured strains of
these guidelines, examples of Historical Beers include yeast or bacteria. Wild Beers may or may not be
South American Chicha, Nepalese Chong/Chang, perceived as acidic. They may include a highly-
African sorghum-based beers, and countless others. variable spectrum of flavors and aromas derived
When using these guidelines as the basis for from the wild microorganisms with which they are
evaluating entries at competitions, brewers may be fermented. The overall balance of flavors, aromas,
asked to provide supplemental information about appearance and body are important factors in
entries in this category to allow for accurate assessing these beers.
58
Body: Very low to medium that does not fit other smoke beer categories are
Additional notes: Spontaneously fermented beers appropriately categorized here.
with fruit, spice or other ingredients should be When using these guidelines as the basis for
categorized as Wild Beers. Within the framework of evaluating entries at competitions, brewers may be
these guidelines, beers which hew to classic or asked to provide supplemental information about
traditional categories such as Belgian-Style Lambic, entries in this category to allow for accurate
Gueuze, Fruit Lambic, etc. should be categorized as evaluation of diverse entries. Such information might
such, rather than as Wild Beers. include the underlying beer style(s), or other
When using these guidelines as the basis for information unique to the entry such as type of wood
evaluating entries at competitions, brewers may be smoke or processing which influence perceived
asked to provide supplemental information about sensory outcomes.
evaluation of diverse entries. Such information might Original Gravity (°Plato) Varies with style • Apparent
include the underlying beer style(s) upon which the Extract/Final Gravity (°Plato) Varies with style •
entry is based, or other information unique to the Alcohol by Weight (Volume) Varies with style • Hop
entry such as ingredients or processing which Bitterness (IBU) Varies with style • Color SRM (EBC)
influence perceived sensory outcomes. Competition Varies with style
organizers may create subcategories which reflect
groups of entries based on color, microflora, fruit,
spices or other ingredients, wood-aging, etc.
Other Strong Ale or Lager
Color: Varies with underlying style
Original Gravity (°Plato) Varies with style • Apparent Clarity: Varies with underlying style
underlying style
Perceived Hop Aroma & Flavor: Varies with
underlying style
Varies with style
Perceived bitterness: Varies with underlying style
Fermentation Characteristics: Within the framework
Smoke Beer of these guidelines, beers of any style intentionally
Color: Any beer of any style incorporating smoke, brewed to a higher alcohol content than defined
and therefore may range from very light to black within that style’s guidelines are categorized as
Clarity: Varies with underlying beer style Other Strong Beer. These beers should achieve a
Perceived Malt Aroma & Flavor: Varies with balance between the style's characteristics and the
underlying beer style additional alcohol, and are not wood- or barrel-aged.
Perceived Hop Aroma & Flavor: Varies with All Wood- and Barrel-Aged Beers that meet the
underlying beer style criteria for elevated alcohol content shown below
Perceived bitterness: Varies with underlying beer are categorized as any of several Wood- and Barrel-
style Aged Beers.
Fermentation Characteristics: For Smoke Beers Body: Varies with underlying style
based on lager styles, any phenolic notes (if present) When using these guidelines as the basis for
should be derived from smoke; in such lagers yeast- evaluating entries at competitions, brewers may be
derived phenolics should not be present. asked to provide supplemental information about
Body: Varies with underlying beer style entries in this category to allow for accurate
Additional notes: Any style of beer can be smoked. evaluation of diverse entries. Such information might
The goal is to reach a balance between the style's include the underlying beer style(s) being made to
character and the smoky properties. Any smoke beer higher alcoholic strength, or other information
unique to the entry such as ingredients or processing
59
which influence perceived sensory outcomes such as classic style category most appropriate for the beer,
microflora, fruit, spices, or other ingredients, etc. rather than as Gluten-Free Beer.
Original Gravity (°Plato) Varies with style • Apparent evaluating entries at competitions, brewers may be
Extract/Final Gravity (°Plato) Varies with style • asked to provide supplemental information about
Alcohol by Weight (Volume) 6.4%+ (8%+) • Hop entries in this category to allow for accurate
Bitterness (IBU) Varies with style • Color SRM (EBC) evaluation of diverse entries. Such information might
Varies with style include an underlying beer style if appropriate,
gluten-free grains or other carbohydrate sources, or
other information unique to the entry such as
Gluten-Free Beer ingredients or processing which influence perceived
Color: Varies with underlying style sensory outcomes such as microflora, fruit, spices,
Clarity: Varies with underlying style other ingredients, wood-aging, etc.
underlying style. Grains and fermentables which
differ from those typically used to produce a given Extract/Final Gravity (°Plato) Varies with style •
beer style can and will produce flavor and aroma
outcomes that differ from traditional versions. Such Bitterness (IBU) Varies with style • Color SRM (EBC)
differences are to be expected and are acceptable. Varies with style
Perceived Hop Aroma & Flavor: Varies with
underlying style
Perceived bitterness: Varies with underlying style Non-Alcohol Malt Beverage
Fermentation Characteristics: Although brewers may Color: Varies with underlying style
design and identify these beers according to defined Clarity: Varies with underlying style
style guidelines, these beers should be evaluated on Perceived Malt Aroma & Flavor: Varies with
their own merits without strict adherence to defined underlying style
style parameters. Perceived Hop Aroma & Flavor: Varies with
Body: Varies with underlying style underlying style
Additional notes: This category includes lagers, ales Perceived bitterness: Varies with underlying style
or other beers made from fermentable sugars, grains Fermentation Characteristics: Non-alcohol (N/A)
and converted carbohydrates and must also include malt beverages can emulate the character of any
some portion of cereal. All ingredients must be free beer style defined within these guidelines but with
of gluten. Within the framework of these no or nearly no alcohol (less than 0.5 percent abv).
guidelines, beers brewed with barley, wheat, spelt, Due to their nature, non-alcohol malt beverages will
rye, and other gluten-containing ingredients may have a profile lacking the complexity and balance of
not be categorized as Gluten-Free. Gluten-Free flavors that beers containing alcohol will display. N/A
Beers may contain malted grains that are gluten-free. beers should be assessed with this is mind, and
NOTE: These guidelines do not supersede any should not be given negative evaluations for reasons
government regulations. Wine, mead, flavored malt related to the absence of alcohol.
beverages or beverages other than ‘beer’ as defined Body: Varies with underlying style
by the TTB (U.S. Trade and Tax Bureau) are not Additional notes: For purposes of competition,
considered ‘gluten-free beer’ under these guidelines. brewers will be asked to verify that the alcohol
Gluten-reduced beers’ original ingredients would content of entries in this category are <0.5% abv.
have gluten content that has been reduced by When using these guidelines as the basis for
enzymes or other processes to reduced levels. evaluating entries at competitions, brewers may be
Gluten-reduced beers should be categorized in the asked to provide supplemental information about
60
evaluation of diverse entries, such as the underlying
classic beer style.

Alcohol by Weight (Volume) <0.4% abw (<0.5% abv)
• Hop Bitterness (IBU) Varies with style • Color SRM
(EBC) Varies with style
61

2023 BA Beer Style Guidelines

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Brewers Association

2022 Beer Style Guidelines

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

Lager Styles ....................................................................................................................................... 33

All Origin Hybrid/Mixed Lagers or Ales ...................................................................................................... 42

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

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

Original Gravity (°Plato) 1.060-1.070 (14.7-17.1

Munich-Style Dunkel German-Style Schwarzbier

European-Style Dark Lager Bamberg-Style Helles Rauchbier

Fresh Hop Beer Wood- and Barrel-Aged Beer

Historical Beer Wild Beer

Original Gravity (°Plato) Varies with style • Apparent

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