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Brewers Association
2013 Beer Style Guidelines
February 28, 2013
Compiled for the Brewers Association by Charlie Papazian, copyright: 1993 through and including 2013.
With Style Guideline Committee assistance and review by Paul Gatza, Chris Swersey and suggestions from
Great American Beer Festival and World Beer Cup judges.
Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer
competition organizers. Much of the early work was based on the assistance and contributions of beer
journalist Michael Jackson. The task of creating a realistic set of guidelines is always complex. The beer
style guidelines developed by the Brewers Association use sources from the commercial brewing industry,
beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources
for information.
The Brewers Association' beer style guidelines reflect, as much as possible, historical significance,
authenticity or a high profile in the current commercial beer market. Often, the historical significance is not
clear, or a new beer in a current market may be only a passing fad, and thus, quickly forgotten. For these
reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the
product of research, consultation and consideration of market actualities, and may take place over a period
of time. Another factor considered is that current commercial examples do not always fit well into the
historical record, and instead represent a modern version of the style. Our decision to include a particular
historical beer style takes into consideration the style's brewing traditions and the need to preserve those
traditions in today's market. The more a beer style has withstood the test of time, marketplace, and
consumer acceptance, the more likely it is to be included in the Brewers Association's style guidelines.
The availability of commercial examples plays a large role in whether or not a beer style "makes the list."
It is important to consider that not every historical or commercial beer style can be included, nor is every
commercial beer representative of the historical tradition (i.e., a brewery labeling a brand as a particular
style does not always indicate a fair representation of that style).
Please note that almost all of the classic and traditional beer style guidelines have been cross-referenced
with data from commercially available beers representative of the style. The data referenced for this
purpose has been Professor Anton Piendl's comprehensive work published in the German Brauindustrie
magazine through the years 1982 to 1994, from the series "Biere Aus Aller Welt."
Each style description is purposefully written independently of any reference to another beer style.
Furthermore, as much as it is possible, beer character is not described in terms of ingredients or process.
These guidelines attempt to emphasize final evaluation of the product and try not to judge or regulate the
formulation or manner in which it was brewed, except in special circumstances that clearly define a style.
Suggestions for adding or changing a style guideline may be submitted by following the links on this
page: http://www.brewersassociation.org/pages/business-tools/publications/beer-style-guidelines
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
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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 (see below).
Notes on Beer Style Guidelines: It is very difficult to consistently align analytical data with perceived
character. It is also very difficult to consistently align written beer descriptions with analytical data and
perceived character.
1. Intensity Level Terminology: Beer flavor attributes referenced in the beer style guidelines are
often referenced in relative terms of intensity. These attributes can include bitterness, flavor, aroma,
body, malt, sweetness, or others. In order of increasing intensity the descriptions used include:
None
Very low
Low
Medium-low
Medium
Medium-high
High
Very high
2. Color Ranges: The American SRM (Standard Reference Method) and EBC (European Brewing
Convention) of measuring beer color measure the intensity of a certain wave length of light. These
numerical values do not always coincide with our visual perception of color lightness and darkness
or hue. When in doubt the description of color has priority. In order from lightest descriptor to
darkest descriptor:
Color Description SRM
Very light 1-1.
Straw 2-
Pale 4
Gold 5-
Light amber 7
Amber 8
Medium amber 9
Copper/garnet 10-
Light brown 13-
Brown/Reddish brown/chestnut brown 16-
Dark brown 18-
Very dark 25-
Black 40+
3. Bitterness: In the beer world bitterness is analytically measured as “bittering units” or “international
bitterness units.” The numerical value is a measure of a specific hop compound and will not
consistently coincide with individual’s perception of bitterness intensity.
a. Due to genetics and other differences, individuals will have varying sensitivity to bitterness.
Some will sense high intensity bitterness, while others perceive no bitterness in the same
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Table of Contents
This is an “Active” Table of Contents. Click on the style in the Table of Contents and go directly to that
ALE STYLES
BRITISH ORIGIN
Classic English-Style Pale Ale
Classic English pale ales are golden to copper colored. Chill haze may be in evidence only at very cold temperatures. They have low to medium malt flavor and aroma. Low caramel malt character is allowable. Medium to medium-high hop bitterness, flavor, and aroma should be evident. Hop character is evident as earthy, herbal English-variety hop character. Note that “earthy, herbal English-variety hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. This is a medium-bodied ale. Fruity-ester flavors and aromas are moderate to strong. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. Original Gravity (ºPlato) 1.040-1.056 (10-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.5-4.2% (4.5-5.5%) ● Bitterness (IBU) 20-40 ● Color SRM (EBC) 5 - 12 (10-24 EBC)
English-Style India Pale Ale
This is pale gold to deep copper-colored ale. Chill haze is allowable at cold temperatures. English-style India pale ales possess medium maltiness and body. Most traditional interpretations of English-style India pale ales are characterized by medium to medium-high hop bitterness with a medium to medium-high alcohol content. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds. It has a medium to high, flowery hop aroma and may have a medium to strong hop flavor (in addition to the hop bitterness). Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Hops of other origins may be used for bitterness or approximating traditional English character. Original Gravity (ºPlato) 1.050-1.064 (12.5-15.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4. ºPlato) ● Alcohol by Weight (Volume) 4-5.6% (5-7%) ● Bitterness (IBU) 35-63 ● Color SRM (EBC) 6-14 (12-28 EBC)
Ordinary Bitter
Ordinary bitter is gold to copper colored with, light to medium body, and low to medium residual malt sweetness. Chill haze is allowable at cold temperatures. Hop flavor and aroma character may be evident at the brewer’s discretion. Hop bitterness is medium. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. (English
and American hop character may be specified in subcategories.) Original Gravity (ºPlato) 1.033-1.038 (8.2-9.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5- ºPlato) ● Alcohol by Weight (Volume) 2.4-3.3% (3-4.1%) ● Bitterness (IBU) 20-35 ● Color SRM (EBC) 5-12 (10-24 EBC)
Special Bitter or Best Bitter
Special bitter is deep gold to copper colored Chill haze is allowable at cold temperatures. It has medium body and medium residual malt sweetness. It. Hop bitterness should be medium and absent of harshness. Hop flavor and aroma character may be very low to medium at the brewer’s discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. (English and American hop character may be specified in subcategories.) Original Gravity (ºPlato) 1.038-1.045 (9.5-11.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5- ºPlato) ● Alcohol by Weight (Volume) 3.3-3.8% (4.1-4.8%) ● Bitterness (IBU) 28-40 ● Color SRM (EBC) 6-14 (12-28 EBC)
Extra Special Bitter
Extra special bitter is amber to copper colored. Chill haze is allowable at cold temperatures. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high. It has medium to medium-high hop aroma, flavor, and bitterness. Mild carbonation traditionally characterizes draft- cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. English or American hops may be used. ( English and American hop character may be specified in subcategories. ) Original Gravity (ºPlato) 1.046-1.060 (11.5-14.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.016 (2.5- ºPlato) ● Alcohol by Weight (Volume) 3.8-4.6% (4.8-5.8%) ● Bitterness (IBU) 30-45 ● Color SRM (EBC) 8-14 (16-28 EBC)
English-Style Summer Ale
English-style summer ale is pale to light amber colored. Chill haze is allowable at cold temperatures. They have low to medium residual malt sweetness. Torrefied and/or malted wheat are often used in quantities of 25% or less. Malt flavor may be biscuit-like. Hop bitterness is medium-low to medium. English, American or Noble-type hop flavor and aroma is low to medium-low and should not be assertive and always well balanced with malt character. It has light to medium-light body. Mild carbonation traditionally characterizes draft-cask versions. In bottled versions, normal or lively carbon dioxide content is appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester characters are acceptable at low to moderate levels. No
butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor. Original Gravity (ºPlato) 1.036-1.050 (9-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5- ºPlato) ● Alcohol by Weight (Volume) 2.9-4% (3.6-5%) ● Bitterness (IBU) 20-30 ● Color SRM (EBC) 4-7 (8-14 EBC)
Scottish-Style Light Ale
Scottish-style light ale will range from golden to light brown in color. Chill haze is acceptable at low temperatures. Despite its lightness, Scottish-style light ale will have a low to medium-low degree of malty, caramel-like, soft and chewy character. Low hop bitterness is perceived. Hop flavor and aroma should not be perceived. These beers are light bodied. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Though there is little evidence suggesting that traditionally made Scottish-style light ales exhibited peat smoke character, the current marketplace offers many Scottish-style light ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style light ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character). Original Gravity (ºPlato) 1.030-1.035 (7.5-8.8 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5- ºPlato) ● Alcohol by Weight (Volume) 2.2-2.8% (2.8-3.5%) ● Bitterness (IBU) 9-20 ● Color SRM (EBC) 6-15 (12-30 EBC)
Scottish-Style Heavy Ale
Scottish-style heavy ale color will range from amber to dark brown. Chill haze is acceptable at low temperatures. It is dominated by a smooth, balanced sweet maltiness. In addition Scottish heavy ale will have a medium degree of malty, caramel- like, soft and chewy character in flavor and mouthfeel. Though there is little evidence suggesting that traditionally made Scottish- style heavy ales exhibited peat smoke malt character, the current marketplace offers many Scottish-style heavy ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Hop bitterness is low but perceptible. Hop flavor and aroma should not be perceived. It has medium body. Fruity esters are very low, if evident. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Scottish-style heavy ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character). Original Gravity (ºPlato) 1.035-1.040 (8.8-10 ºPlato) ●
Apparent Extract/Final Gravity (ºPlato) 1.010-1.014 (2.5-3. ºPlato) ● Alcohol by Weight (Volume) 2.8-3.2% (3.5-4%) ● Bitterness (IBU) 12-20 ● Color SRM (EBC) 8-19 (16-38 EBC)
Scottish-Style Export Ale
Scottish-style export ale will range from medium amber to chestnut brown in color. Chill haze is acceptable at low temperatures. The overriding character of Scottish-style export ale is sweet, caramel-like, and malty. Though there is little evidence suggesting that traditionally made Scottish-style export ales exhibited peat smoke character, the current marketplace offers many Scottish-style export ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Hop bitterness is perceived as low to medium. Hop flavor and aroma should not be perceived. It has medium body. Fruity-ester character may be apparent. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Scottish-style export ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character). Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.018 (2.5-4. ºPlato) ● Alcohol by Weight (Volume) 3.2-4.2% (4.0-5.3%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 9-19 (18-38 EBC)
English-Style Pale Mild Ale
English-style pale mild ale ranges from light amber to medium amber in color. Chill haze is allowable at cold temperatures. Malt flavor dominates the flavor profile. Hop bitterness and flavor is very low to low. Hop aroma can low. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low to medium low. Original Gravity (ºPlato) 1.030-1.036 (7.5-9 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.004-1.008 (1-2 ºPlato) ● Alcohol by Weight (Volume) 2.7-3.2% (3.2-4.0%) ● Bitterness (IBU) 10-20 ● Color SRM (EBC) 6-9 (12-18 EBC)
English-Style Dark Mild Ale
English-style dark mild ales range from reddish brown to very dark in color. Malt flavor and caramel are part of the flavor and aroma profile while, licorice and roast malt tones may sometimes contribute to the flavor and aroma profile. Hop bitterness is very low to low. These beers may have very low hop flavor and aroma Body is low-medium to medium. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low to medium low. Original Gravity (ºPlato) 1.030-1.036 (7.5-9 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.004-1.008 (1-2 ºPlato) ● Alcohol by Weight (Volume) 2.7-3.2% (3.2-4.0%) ● Bitterness (IBU) 10-24 ● Color SRM (EBC) 17-34 (34-68 EBC)
some characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, may be considered positive. Original Gravity (ºPlato) 1.085-1.120 (20.4-28 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.024-1.028 (6- ºPlato) ● Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ● Bitterness (IBU) 40-60 ● Color SRM (EBC) 14-22 (28-44 EBC)
Brown Porter
Brown porters are dark brown (may have red tint) to very dark in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium. Hop flavor and aroma may vary from being negligible to medium in character. This is a light- to medium-bodied beer. Fruity esters are acceptable. Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.014 (1.5-3. ºPlato) ● Alcohol by Weight (Volume) 3.5-4.7% (4.5-6.0%) ● Bitterness (IBU) 20-30 ● Color SRM (EBC) 20-35 (40-70 EBC)
Robust Porter
Robust porters are very dark to black in color. They have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and other malty sweetness are in harmony with a sharp bitterness of black malt without a highly burnt/charcoal flavor. Hop bitterness is medium to high, with hop aroma and flavor ranging from very low to medium. Robust porters range from medium to full in body. Diacetyl is acceptable at very low levels. Fruity esters should be evident, balanced with all other characters. Original Gravity (ºPlato) 1.045-1.060 (11-14.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 4.0-5.2% (5.0-6.5%) ● Bitterness (IBU) 25-40 ● Color SRM (EBC) 30+ (60+ EBC)
Sweet Stout or Cream Stout
Sweet stout, also referred to as cream stout, is black in color. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. They also should have a low to medium-low roasted malt/barley derived bitterness. The style can be given more body with milk sugar (lactose) before bottling. Hop bitterness is perceived as low to medium low and serve to balance and suppress some of the sweetness without contributing apparent flavor or aroma. There is no hop flavor or aroma infused into this style of beer. The overall impression should be sweet and full-bodied. Fruity esters are low. Original Gravity (ºPlato) 1.045-1.056 (11-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.020 (3- ºPlato) ● Alcohol by Weight (Volume) 2.5-5% (3-6%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 40+ (80+ EBC)
Oatmeal Stout
Oatmeal stouts are dark brown to black in color. A roasted malt character which is caramel-like and chocolate-like should be evident — smooth and not bitter. Coffee-like roasted barley and
roasted malt aromas (chocolate and nut-like) are prominent. Hop bitterness is perceived as medium. Hop flavor and aroma are optional but should not overpower the overall balance if present. Oatmeal is used in their grist, resulting in a pleasant, full flavor, a smooth full bodied beer that is rich without being grainy. Fruity esters are very low. Diacetyl should be absent or at extremely low levels. Original Gravity (ºPlato) 1.038-1.056 (9.5-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.020 (2- ºPlato) ● Alcohol by Weight (Volume) 3.0-4.8% (3.8-6%) ● Bitterness (IBU) 20-40 ● Color SRM (EBC) 20+ (40+ EBC)
IRISH ORIGIN
Irish-Style Red Ale
Irish-style red ales range from copper red to reddish brown in color. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products. Irish-style red ales have low to medium candy-like caramel malt sweetness and may have a balanced subtle degree of roast barley or roast malt character and complexity. These ales have a medium hop bitterness and flavor. Hop aroma can range from none to low levels. Irish-style red ales have a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or at very low levels Original Gravity (ºPlato) 1.040-1.048 (10-12 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.014 (2.5-3. ºPlato) ● Alcohol by Weight (Volume) 3.2-3.6% (4-4.5%) ● Bitterness (IBU) 20-28 ● Color SRM (EBC) 11-18 (22-36 EBC)
Classic Irish-Style Dry Stout
Dry stouts are black. They have an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is perceived as medium to medium high. European hop aroma and flavor should be low or not perceived. Dry stouts have medium-light to medium body. Fruity esters are minimal and overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Some slight acidity may be perceived but is not necessary. Head retention and rich character should be part of its visual character. Original Gravity (ºPlato) 1.038-1.048 (9.5-12 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.012 (2- ºPlato) ● Alcohol by Weight (Volume) 3.2-4.2% (3.8-5%) ● Bitterness (IBU) 30-40 ● Color SRM (EBC) 40+ (80+ EBC)
Foreign (Export)-Style Stout
Foreign-style stouts are black in color. They have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted
malt aromas are prominent. Hop bitterness may be analytically high but the perception is often compromised by malt sweetness. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. A medium- to full-bodied mouthfeel is appropriate. Some slight acidity is permissible Head retention is excellent. Original Gravity (ºPlato) 1.052-1.072 (13-17.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.020 (2- ºPlato) ● Alcohol by Weight (Volume) 4.5-7.5% (5.7-9.3%) ● Bitterness (IBU) 30-60 ● Color SRM (EBC) 40+ (80+ EBC)
Porter
See British Origin
NORTH AMERICAN ORIGIN
American-Style Pale Ale
American-style pale ales range from deep golden to copper or light brown in color. Chill haze is allowable at cold temperatures. Low caramel malt character is allowable. The style is characterized by fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma. Note that the “traditional” style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. American-style pale ales have medium body and low to medium maltiness. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.014 (2-3. ºPlato) ● Alcohol by Weight (Volume) 3.5-4.3% (4.5-5.6%) ● Bitterness (IBU) 30-50 ● Color SRM (EBC) 6-14 (12-28 EBC)
Fresh “Wet” Hop Ale
Any style of ale can be made into a fresh hop or wet hop version. These ales are hopped predominantly with fresh (newly harvested and kilned) and/or undried (“wet”) hops. These beers will exhibit especially aromas and flavors of green, almost chlorophyll-like or other fresh hop characters, in harmony with the characters of the base style of the beer. These beers may be aged and enjoyed after the initial “fresh-hop” character diminishes. Unique character from “aged” fresh hop beers may emerge, but they have yet to be defined. The manner in which fresh “wet” hops are used should be identified by the brewer. To allow for accurate judging the brewer must identify a classic, hybrid/mixed or experimental beer style being elaborated upon. Beer entries not accompanied by this information will be at a disadvantage during judging. Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by
Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
Pale American-Belgo-Style Ale
Pale styles of this beer are gold to light brown in color. Chill haze may be evident. They are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales or are 2) defined Belgian-style beers portraying the unique character of American hops. – These beers are unique beers unto themselves. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. American hop aroma, flavor and bitterness not usually found in traditional Belgian-styles will have a medium to very high aroma, flavor and bitterness character. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Sulfur-like yeast character should be absent. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as “American-style Brett Ale." A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category. Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) 5- 15 (10-30 EBC)
Dark American-Belgo-Style Ale
Dark styles of this beer are brown to black in color. Chill haze may be evident. Roasted malts or barley may have a range of character from subtle to robust, and should be reflected in the overall character and balance of the beer. They are either 1) non- Belgian beer types portraying the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales or are 2) defined Belgian-style beers portraying the unique character of American hops. – These beers are unique beers unto themselves. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. American hop aroma, flavor and bitterness not usually found in traditional Belgian-styles will have a medium to very high aroma, flavor and bitterness character. Esters should be at medium to high levels. Diacetyl should not be evident. Sulfur-like yeast character should be absent. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as “American-style Brett Ale." A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by
wine ales, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably. Original Gravity (ºPlato) 1.090-1.120 (21.6-28 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.024-1.028 (6- ºPlato) ● Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ● Bitterness (IBU) 60-100 ● Color SRM (EBC) 11-22 (22- EBC)
American-Style Wheat Wine Ale
American-style wheat wine ales are gold to light brown in color. Chill haze is allowable. They are brewed with 50% or more wheat malt. They have high residual malty sweetness. Bready, wheat, honey-like and/or caramel aroma and flavor are often part of the malt character. Perception of hop bitterness is medium to medium -high. Hop aroma and flavor are at low to medium levels. Fruity-ester characters are often high and counterbalanced by complexity of alcohols and high alcohol content. Very low levels of diacetyl may be acceptable. Phenolic yeast character, sulfur, and/or sweet corn-like dimethylsulfide (DMS) should not be present. Oxidized, stale and aged characters are not typical of this style. These are full bodied beers. Original Gravity (ºPlato) 1.088-1.120 (21-28 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.024-1.032 (6- ºPlato) ● Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ● Bitterness (IBU) 45-85 ● Color SRM (EBC) 5-15 (10-30 EBC)
Golden or Blonde Ale
Golden or blonde ales are straw to light amber in color. Chill haze should be absent. They have a light malt sweetness. Body is crisp with a light to medium body. Hop bitterness is low to medium. Low to medium-low hop aroma and flavor may be present but does not dominate. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived. Original Gravity (ºPlato) 1.045-1.056 (11-13.8 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.2-4% (4-5%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 3-7 (6-14 EBC)
American-Style Brown Ale
American-style brown ales range from deep copper to very dark brown in color. Chill haze is allowable at cold temperatures. Roasted malt caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American-style brown ales have evident low to medium hop flavor and aroma, medium to high hop bitterness. Body is medium. Estery and fruity-ester characters should be subdued. Diacetyl should not be perceived. Original Gravity (ºPlato) 1.040-1.060 (10-14.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.018 (2.5-4. ºPlato) ● Alcohol by Weight (Volume) 3.3-5.0% (4-6.4%) ● Bitterness (IBU) 25-45 ● Color SRM (EBC) 15-26 (30-52 EBC)
Smoke Porter
Smoke porters are dark brown to black in color. Black malt
character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character should be absent. Medium to high malt sweetness, caramel and chocolate are acceptable They will exhibit a mild to assertive smoke malt character in balance with other beer characters. Hop bitterness is medium to medium-high. Hop flavor and aroma may vary from being none to medium in character. These beers are medium to full bodied. Fruity esters are acceptable. Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.014 (1.5-3. ºPlato) ● Alcohol by Weight (Volume) 4.0-7% (5.0-8.7%) ● Bitterness (IBU) 20-40 ● Color SRM (EBC) 20+ (40+ EBC)
American-Style Brett Beer
American-style brett ales or lagers can be very light to black or take on the color of added fruits or other ingredients. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American-style brett beers may have evident full range of hop aroma and hop bitterness with a full range of body. Wood- and barrel- aged sour ales are classified elsewhere. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Acidity may also be contributed to by bacteria, but may or may not dominate. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-style brett beers will exhibit fruit flavors in harmonious balance with other characters. Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
American-Style Sour Ale
American-style sour ales can be very light to black or take on the color of added fruits or other ingredients. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American-style sour ale may have full range of hop aroma and hop bitterness intensities. It may have a full range of body. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Residual flavors that come from liquids
previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-style sour ales will exhibit fruit flavors in harmonious balance with other characters. Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
American-Style Black Ale
American-style black ales are very dark to black. The perception of caramel malt and dark roasted malt flavor and aroma is at a medium level. High astringency and high degree of burnt roast malt character should be absent. Hop bitterness is perceived to be medium-high to high. Hop flavor and aroma is medium-high. Fruity, floral and herbal character from hops of all origins may contribute character. American-style black ale has medium body. Original Gravity (ºPlato) 1.056-1.075 (14-18.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4. ºPlato) ● Alcohol by Weight (Volume) 5-6% (6 -7.5%) ● Bitterness (IBU) 50-70 ● Color SRM (EBC) 35+ (70+ EBC)
American-Style Stout
American-style stout is black. Malt sweetness is low to medium with a low to medium level of caramel, chocolate and/or roasted coffee flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent, but their contribution to astringency is low and not excessive. Some slight roasted malt acidity is permissible. Hop bitterness may be medium to high. Hop aroma and flavor is medium to high, often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. These beers have a medium- to full-bodied mouthfeel. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent. Original Gravity (ºPlato) 1.050-1.075 (12.4-18.2ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.022 (2.5-5. ºPlato) ● Alcohol by Weight (Volume) 4.5-7% (5.7-8.8%) ● Bitterness (IBU) 35-60 ● Color SRM (EBC) 40+ (80+ EBC)
American-Style Imperial Stout
American-style imperial stouts are black in color. They typically have an extremely rich malty flavor and aroma with full sweet malt character. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop bitterness should be medium-high to very high and balanced with the malt personality. Hop aroma and flavor is usually medium-high to high floral, citrus and/or herbal. Fruity- ester characteristics are generally high. Diacetyl (butterscotch)
levels should be absent. Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.020-1.030 (4-7. ºPlato) ● Alcohol by Weight (Volume) 5.5-9.5% (7-12%) ● Bitterness (IBU) 50-80 ● Color SRM (EBC) 40+ (80+ EBC)
Specialty Stouts
See British Origin
American-Style Imperial Porter
American-style imperial porters are black in color. No roast barley or strong burnt/astringent black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness. Hop bitterness is perceived at a medium-low to medium level. Hop flavor and aroma may vary from being low to medium-high. This is a full bodied beer. Ale-like fruity esters should be evident but not overpowering and compliment hop character and malt derived sweetness. Diacetyl (butterscotch) levels should be absent. Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.020-1.030 (4-7. ºPlato) ● Alcohol by Weight (Volume) 5.5-9.5% (7-12%) ● Bitterness (IBU) 35-50 ● Color SRM (EBC) 40+ (80+ EBC)
Porter
See British Origin
GERMAN ORIGIN
German-Style Kölsch/Köln-Style
Kölsch
German-style Kölsch is characterized by a straw to gold color. Chill haze should be absent. Good, dense head retention is desirable. Wheat can be used in brewing this beer. Malt character is a very low to low soft sweetness. Caramel character should not be evident. This beer has low hop flavor and aroma with medium bitterness. Kölsch is fermented at warmer temperatures compared to typical lager temperatures but at lower temperatures than most English and Belgian ales, then aged at cold temperatures (German ale or alt-style beer). Fruity esters should be minimally perceived, if at all. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not necessary for this style. It is slightly dry on the palate, yet crisp. The body is light to medium-light. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Original Gravity (ºPlato) 1.042-1.048 (10.5-12 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.010 (1.5-2. ºPlato) ● Alcohol by Weight (Volume) 3.8-4.2% (4.8-5.3%) ● Bitterness (IBU) 18-25 ● Color SRM (EBC) 3-6 (6-12 EBC)
South German-Style
Bernsteinfarbenes
Weizen/Weissbier
The German word Bernsteinfarben means amber colored, and as such, a Bernsteinfarbenes Weizen is amber to light brown in color. The percentage of wheat malt is at least 50 percent. This beer style is characterized by a distinct sweet maltiness and caramel or bready character from the use of medium colored malts. Hop bitterness is low. Hop flavor and aroma are absent. Estery and phenolic elements of this Weissbier should be evident but subdued. Bernsteinfarbenes Weissbier is well attenuated and very highly carbonated, and if this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Original Gravity (ºPlato) 1.048-1.056 (12-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.8-4.3% (4.8-5.4%) ● Bitterness (IBU) 10-15 ● Color SRM (EBC) 9-13 (18-26 EBC)
South German-Style Dunkel
Weizen/Dunkel Weissbier
South German-style Dunkel Weizen can range from copper- brown to dark brown in color. This beer style is characterized by a distinct sweet maltiness and a chocolate-like character from roasted malt. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. Hop bitterness is low. Hop flavor and aroma are absent. Estery and phenolic elements of dunkel Weissbier should be evident but subdued. Dunkel Weissbier is well attenuated and very highly carbonated. If this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Original Gravity (ºPlato) 1.048-1.056 (12-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.8-4.3% (4.8-5.4%) ● Bitterness (IBU) 10-15 ● Color SRM (EBC) 10-19 (20-38 EBC)
South German-Style
Weizenbock/Weissbock
This style is gold to very dark in color. The malty sweetness is at a medium level. If dark, a mild roast malt character should emerge in flavor and to a lesser degree in the aroma. As is true with all German wheat beers, hop bitterness is low. Hop flavor and aroma are absent. Weizenbock is balanced with a clove-like phenolic and fruity-estery banana element to produce a well- rounded aroma and flavor. Carbonation is high and it has a medium to full body. If this is served with yeast the beer may be appropriately very cloudy. No diacetyl should be perceived. Original Gravity (ºPlato) 1.066-1.080 (16-19.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.016-1.028 (4- ºPlato) ● Alcohol by Weight (Volume) 5.5-7.5% (6.9-9.3%) ● Bitterness (IBU) 15-35 ● Color SRM (EBC) 4.5-30 (9-60 EBC)
Bamberg-Style Weiss (Smoke)
Rauchbier (Dunkel or Helles)
Bamberg-style Weiss Rauchbier color is pale to chestnut brown. These beers are made with at least 50 percent malted wheat. Darker (dunkel) styles should have a detectable degree of roast malt in the balance without being robust in overall character. They should have smoky malt character that ranges from low to high in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. Hop bitterness is low. Hop flavor and aroma are absent. The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. Weissbier is well attenuated and very highly carbonated and a medium- to full-bodied beer. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel and may be appropriately very cloudy. No diacetyl should be perceived. Original Gravity (ºPlato) 1.047-1.056 (11.8-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.9-4.4% (4.9-5.5%) ● Bitterness (IBU) 10-15 ● Color SRM (EBC) 4-18 (8-36 EBC)
German-Style Brown
Ale/Düsseldorf-Style Altbier
Copper to dark brown in color. A variety of malts, including wheat, may be used.to produce a medium-low to medium level malty flavor and aroma. Hop bitterness may be medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf). Hop flavor and aroma may be low to medium. It has a medium body. The overall impression is clean, crisp, and flavorful often with a dry finish. Fruity esters can be low. No diacetyl or chill haze should be perceived. Original Gravity (ºPlato) 1.044-1.052 (11-13 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.014 (2-3. ºPlato) ● Alcohol by Weight (Volume) 3.6-4.4% (4.3-5.5%) ● Bitterness (IBU) 25-52 ● Color SRM (EBC) 11-19 (22-38 EBC)
Kellerbier (Cellar beer) or
Zwickelbier – Ale
Color varies with style. They will most likely not be clear, and may appear slightly hazy to moderately cloudy. Malt character will vary with style (see individual style description). Depending on style op characters may be suppressed because of the presence of yeast. These beers are unfiltered German-style Altbier and Kölsch. They are packaged and/or served intentionally with low to moderate amounts of yeast. Products may be filtered and again dosed with yeast in the package, manifesting themselves as bottle conditioned beers or unfiltered beer with yeast present. Yeast character, flavor and aroma are desirable, yet should be low to medium but not overpowering the balance and character of malt
and hops. Low to moderately low levels of yeast-generated sulfur containing compounds should be apparent in aroma and flavor, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. Head retention may not be optimal. The brewer must indicate the classic style on which the entry is based to allow for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during evaluation. Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
Adambier
Adambier is light brown to very dark in color. It may or may not use wheat in its formulation. Original styles of this beer may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions of this beer. Astringency of highly roasted malt should be absent. Toast and caramel-like malt characters may be evident. Low to medium hop bitterness are perceived. Low hop flavor and aroma are perceived. It is originally a style from Dortmund. Adambier is a strong, dark, hoppy, sour ale extensively aged in wood barrels. Extensive aging and the acidification of this beer can mask malt and hop character to varying degrees. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical Aging in barrels may contribute some level of Brettanomyces and lactic character. The end result is a medium to full bodied complex beer in hop, malt, Brett and acidic balance. Original Gravity (ºPlato) 1.070-1.090 (17.1-21.6 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.020 (2.5- ºPlato) ● Alcohol by Weight (Volume) 7.1-8.7% (9-11%) ● Bitterness (IBU) 30-50 ● Color SRM (EBC) 15-35 (10-26 EBC)
BELGIAN AND FRENCH ORIGIN
Belgian-Style Flanders Oud Bruin
or Oud Red Ales
Belgian-style Flanders oud bruin ale is copper to very dark ale in color. Chill haze is acceptable at low serving temperatures. They have a cocoa-like character from roast malt. Roasted malt character in aroma and flavor is acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity produced by Lactobacillus activity. Flanders brown ales are perceived to have a low to medium hop bitterness though acidity and wood aging (if used) may mask higher bitterness unit level. Its overall balance is characterized by a slight to strong lactic sourness, and with “Reds” sometimes a balanced degree of acetic acid. Brettanomyces produced flavors and aromas may be completely absent or at very low levels. A fruity-estery character which is often cherry-like is apparent with no hop flavor or aroma. Oak-like or woody characters may be pleasantly integrated
into overall palate. Mouthfeel should be refreshing. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served. These final beers are often blended old with new before packaging in order to create the brewer’s intended balance of characters. Beers with infused fruit character should be entered into other fruit beer categories. Original Gravity (ºPlato) 1.044-1.056 (11-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 3.8-5.2% (4.8-6.5%) ● Bitterness (IBU) 15-35 ● Color SRM (EBC) 12-25 (24-50 EBC)
Belgian-Style Dubbel
Belgian-style dubbel ranges from brown to very dark in color. Chill haze is acceptable at low serving temperatures. They have a malty sweetness and chocolate-like caramel aroma. Hop bitterness is medium-low to medium. A low hop flavor and/or aroma is acceptable. Diacetyl should not be perceived. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse-like. Often bottle conditioned a slight yeast haze and flavor may be evident. Original Gravity (ºPlato) 1.060-1.075 (14.7-18.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.016 (3- ºPlato) ● Alcohol by Weight (Volume) 5-6.0% (6.25-7.5%) ● Bitterness (IBU) 20-30 ● Color SRM (EBC) 16-36 (32-72 EBC)
Belgian-Style Tripel
Belgian-style tripel ranges from pale to medium-amber in color. Head retention is dense and mousse-like. Chill haze is acceptable at low serving temperatures. Traditional tripels are bottle conditioned, may exhibit slight yeast haze but the yeast should not be intentionally roused. Brewing sugar may be used to lighten the perception of body. Low sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Hop/malt balance is equalizing. The overall beer flavor may finish sweet, though any sweet finish should be light. Hop bitterness is perceived as medium to medium-high. Low hop flavor and aroma is acceptable. Tripels are often characterized by a complex, sometimes mild spicy character. Clove-like phenolic flavor and aroma may be evident at very low levels. Yeast- generated fruity esters including banana are also common but not necessary. Traditional Belgian-style tripels are often well attenuated. Alcohol strength and flavor should be perceived as evident. The beer is characteristically medium body. Oxidative character if evident in aged tripels should be mild and pleasant. Original Gravity (ºPlato) 1.070-1.092 (17-22 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.018 (2-4. ºPlato) ● Alcohol by Weight (Volume) 5.6-8.0% (7.0-10.0%) ● Bitterness (IBU) 20-45 ● Color SRM (EBC) 4-9 (8-18 EBC)
Belgian-Style Quadrupel
Belgian-style quadrupel is amber to dark brown in color. Chill haze is acceptable at low serving temperatures. A mousse-like dense, sometimes amber head will top off a properly poured and served quad. Caramel, dark sugar and malty sweet flavors and
and malted barley. Sweet malt characters are not perceived. They are very low in hop bitterness. Stale and aged hops are used at low rates, yielding no or very low hop aroma. Hop aroma can include cheesy or floral lavendar-like character. These are unblended, naturally and spontaneously fermented beers with high to very high levels of esters, bacterial and yeast derived sourness, that sometimes but not necessarily includes acetic flavors. Carbonation can range from low to high. These beers are quite dry and light bodied. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Lambics originating in the Brussels area are often simply called lambic. Versions of this beer made outside of the Brussels area of Belgium cannot be called true lambics. These versions are said to be "Belgian-style lambic" and may be made to resemble many of the beers of true origin. Vanillin and other wood-derived flavors should not be evident. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through addition of sugars or artificial sweeteners. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used in some brands. Original Gravity (ºPlato) 1.047-1.056 (11.8-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.000-1.010 (0-2. ºPlato) ● Alcohol by Weight (Volume) 5-6.5% (6.2-8.1%) ● Bitterness (IBU) 9-23 ● Color SRM (EBC) 6-13 (12-26 EBC)
Belgian-Style Gueuze Lambic
Old lambic is blended with newly fermenting young lambic to create this special style of lambic. Gueuze is always refermented in the bottle. These beers are gold to medium-amber in color. Cloudiness is acceptable. Sweet malt characters are not perceived. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. They are very low in hop bitterness These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity- estery, sour, and acidic aromas and flavors. Diacetyl should be absent. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. These beers are quite dry and light bodied. Vanillin and other wood-derived flavors should not be evident. Gueuze lambics whose origin is the Brussels area are often simply called gueuze lambic. Versions of this beer made outside of the Brussels area of Belgium are said to be "Belgian-style gueuze lambic." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Some versions often have a degree of sweetness, contributed by sugars or artificial sweeteners. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used in some brands. Original Gravity (ºPlato) 1.044-1.056 (11-14 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.000-1.010 (0-2. ºPlato) ● Alcohol by Weight (Volume) 5.5-7% (6.8-8.6%) ●
Bitterness (IBU) 11-23 ● Color SRM (EBC) 6-13 (12-26 EBC)
Belgian-Style Fruit Lambic
These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit flavors and aromas. The color reflects the choice of fruit. Malt sweetness is absent, but sweetness of fruit may be low to high. Perceived hop bitterness is very low. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Vanillin and other woody flavors should not be evident. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic-style" and may be made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet ● Artificial sweeteners are sometimes used in some brands. Original Gravity (ºPlato) 1.040-1.072 (10-17.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2- ºPlato) ● Alcohol by Weight (Volume) 4.5-7% (5.6-8.6%) ● Bitterness (IBU) 15-21 ● Color SRM (EBC) Color takes on hue of fruit.
Belgian-Style Table Beer
These ales and lagers are very low in alcohol and historically in Belgium enjoyed with meals by both adults and children. Belgian- style table beers range from gold to black in color. Additions of caramel coloring are sometimes employed to adjust color. Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats and corn. A mild malt character could be evident. Aroma and flavor hops are most commonly used to employ a flavor balance that is only low in bitterness. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer can incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a perception of smoothness. They are light bodied with relatively low carbonation with limited aftertaste. The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Spices (such as orange and lemon peel, as well as coriander) may be added in barely perceptible amounts, but this is not common. Diacetyl should not be perceived. Competition directors may choose to break out subcategories of Traditional and Modern. Original Gravity (ºPlato) 1.008-1.038 (2-9.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1004-1.034 (1-8.5 ºPlato) ● Alcohol by Weight (Volume) 0.4-2.8% (0.5-3.5%) ● Bitterness (IBU) 5-15 ● Color SRM (EBC) 5-50 (10-100 EBC).
Other Belgian-Style Ales
Recognizing the uniqueness and traditions of several other styles of Belgian ales, the beers entered in this category will be assessed on the merits that they do not fit existing style guidelines and information that the brewer provides explaining the history and tradition of the style. Balance of character is a key component when assessing these beers. Barrel or wood-aged entries in competitions may be directed to other categories by competition director. In competitions the brewer must provide the historical or regional tradition of the style, or his interpretation of the style, in order to be assessed properly by the judges. Original Gravity (ºPlato) Range provided by brewer Apparent Extract/Final Gravity (ºPlato) Range provided by brewer Alcohol by Weight (Volume) Range provided by brewer ● Bitterness (IBU) Range provided by brewer ● Color SRM (EBC) Range provided by brewer.
French-Style Bière de Garde
Beers in this category are light amber to chestnut brown/red in color. This style of beer is characterized by a toasted malt aroma and slight malt sweetness in flavor. They are light to medium in body. Hop bitterness is low to medium. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Flavor of alcohol is evident. Earthy, cellar- like, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character. French-Style Bière de Garde may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like_._ Original Gravity (ºPlato) 1.060-1.080 (15-19.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.024 (3- ºPlato) ● Alcohol by Weight (Volume) 3.5-6.3% (4.5-8%) ● Bitterness (IBU) 20-30 ● Color SRM (EBC) 7-16 (14-32 EBC)
French & Belgian-Style Saison
There may be quite a variety of characters within this style. Beers in this category are pale to deep light brown in color. Chill or slight yeast haze is okay. Generally these are light to medium in body. Malt aroma is low to medium-low. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is medium to medium-high. Hop aroma and flavor may be at low to medium levels. Esters are medium to high in aroma, while, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Often bottle conditioned with some yeast character and high carbonation. French & Belgian-style saison may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like. Specialty ingredients (spices, herbs, flowers, fruits, vegetables, fermentable
sugars and carbohydrates, special yeasts of all types, wood aging, etc.) may contribute unique and signature character. These types of Saisons can be their own categories or subcategories of the main style; color, body, malt character, esters, alcohol level, hop character should be in harmony with the general style description. Original Gravity (ºPlato) 1.055-1.080 (14-19.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.004-1.016 (1- ºPlato) ● Alcohol by Weight (Volume) 3.5-6.6% (4.5-8.5%) ● Bitterness (IBU) 20-40 ● Color SRM (EBC) 4-14 (8-28 EBC)
OTHER ORIGIN
Grodzisz
Grodzisz (also Grodziskie, and often referred to as Grätzer since WWII) is a Polish style of straw to golden colored ale. Chill haze is allowable at cold temperatures. The distinctive character comes from 100% oak wood smoked wheat malt. The overall balance is a sessionably medium to medium-high assertively oak- smoky malt emphasized beer. Aroma is dominated by oak smoke notes. They have a medium low to medium perceived clean hop bitterness. European noble hop flavor notes are very low to low, and low ester may also be present. Body is low to medium low. A Kölsch-like ale fermentation and aging process lends a crisp overall flavor impression and low degree of ester fruitiness. Sourness, diacetyl, and sweet corn-like DMS (dimethylsulfide) should not be perceived. Historic versions were most often bottle conditioned to relatively high carbonation levels. Original Gravity (ºPlato) 1.028-36 (7-9 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.010 (1.5-2.5 ºPlato) ● Alcohol by Weight (Volume) 2.1-2.9% (2.6-3.6%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 3-6 (6-12 EBC)
INTERNATIONAL STYLES
The Brewers Association recognizes that there is a proliferation of creativity by innovative brewers throughout the world. Specific hop characters define the signature qualities of many traditional styles of ales and lagers. Many brewers choose to maintain the overall beer character of a particular style, but use new hop types, resulting in “traditional” styles of beer, which have unique hop character. While many brewers strive to maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer culture and local produced ingredients. The Brewers Association maintains that” one uniquely brewed beer does not a style create.” Competition organizers who reflect on their own unique circumstances may choose to break out non-traditional varieties of ales or lagers into their own categories, or combine traditional and non-traditional examples as subcategories or larger categories. The styles we will choose to feature in this section of the guidelines reflect the establishment of what we feel has become a
