BA Style Guidelines 2019

Brewers Association
2019 Beer Style Guidelines

April 15, 2019
Compiled by the Brewers Association, copyright: 1993 through and including 2019.
With Style Guideline Committee assistance and review by Chris Swersey, Paul Gatza,
Chuck Skypeck, Andrew Sparhawk, Dan Rabin and suggestions from Great American
Beer Festival® and World Beer CupSM judges.
Since 1979 the Brewers Association has provided beer style descriptions as a
reference for brewers and beer competition organizers. Much of the early work was
based on the assistance and contributions of beer journalist Michael Jackson; 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.
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 plays a large role in whether a beer style
"makes the list." It is important to consider that not every historical or commercial
beer style can be included, nor is every commercial beer representative of the
historical tradition (i.e., a brewery labeling a brand as a particular style does not
always indicate a fair representation of that style).
Please note that almost all of the classic and traditional beer style guidelines have
been cross-referenced with data from commercially available beers representative of
the style. The 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."
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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 judge
or regulate the formulation or process by which it was brewed, except in special
circumstances that clearly define a style.
Suggestions for adding or updating a beer style guideline may be submitted by

following the links on this page: https://www.brewersassociation.org/resources/
brewers-association-beer-style-guidelines/, then browse to the Submit Suggestions
area.
The bitterness specifications (IBUs) given in these guidelines are based on standard
measurements for bitterness derived from kettle isomerization of naturally occurring
alpha acids. Since reduced isomerized hop extracts may produce substantially
different perceived bitterness levels when measured by this technique, brewers who
use such extracts should enter competitions based upon the perceived bitterness
present in the finished product. It is important to note that perceived bitterness by
the beer drinker will not always align with expectations created by IBU
specifications.
Notes on Beer Style Guidelines: It is very difficult to consistently align analytical

data with perceived character. It is also very difficult to consistently align written
beer descriptions with analytical data and perceived character.
1. Intensity Level Terminology: Beer flavor attributes referenced in the beer

style guidelines are often referenced in relative terms of intensity. These
attributes can include bitterness, flavor, aroma, body, malt, sweetness, or
others. In order of increasing intensity, the descriptions used include:
• None
• Very low
• Low
• Medium-low
• Medium
• Medium-high
• High
• Very high
2. Color Ranges: The American SRM (Standard Reference Method) and EBC
(European Brewing Convention) of measuring beer color measure the intensity
of a certain wave length of light. These numerical values do not always
coincide with our visual perception of color lightness and darkness or hue.
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When in doubt the description of color has priority. In order from lightest
descriptor to darkest descriptor:
Color Description SRM

Very light 1-1.5
Straw 2-3
Pale 4
Gold 5-6
Light amber 7
Amber 8
Medium amber 9
Copper/garnet 10-12
Light brown 13-15
Brown/Reddish brown/chestnut brown 16-17
Dark brown 18-24
Very dark 25-39
Black 40+
3. Bitterness: In the beer world bitterness is analytically measured as “bittering

units” or “international bitterness units.” The numerical value is a measure of
a specific hop compound and will not consistently coincide with individual’s
perception of bitterness intensity.
a. Due to genetics and other differences, individuals will have varying

sensitivity to bitterness. Some will sense high intensity bitterness, while
others perceive no bitterness in the same beer. The descriptions of
bitterness in these guidelines are inclined towards representing average
sensitivity to bitterness.
b. Other beer ingredients can contribute perception of bitterness to beer.
c. The intensity and quality of hop flavor and aroma derived from oils,
pellets, whole hops or other hop formats can greatly alter the perception
of bitterness intensity.
Notes on Beer Competitions: Brewers Association Beer Style Guidelines form the
basis for the guidelines at the Great American Beer Festival (GABF) and World
Beer Cup (WBC).
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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.
2. Beer Style Guidelines: Categories at competition may differ somewhat from

this guideline document. They may include special notes which pertain to
that competition. These notes might solicit special information from brewers
to be provided to judges so they may evaluate beer entries more accurately,
or provide clarity to entering brewers regarding possibly confusing or
overlapping aspects of beer style categories.
3. Pouring: Beers entered and presented for evaluation in competitions should

be poured and presented as intended by the brewer. Most beers are intended
to be poured quietly; some beers are intended to be roused in order to
present the beer with yeast that may be present in the bottle. Competition
organizers should allow brewers the opportunity to provide explicit pouring
instructions, and should present beers to judges in the manner requested by
the brewer. 
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Table of Contents
This is an “Active” Table of Contents. Click on the style in the Table of Contents to go
directly to that description.
Ale Styles .................................................................................................................................................................................................i

BRITISH ORIGIN ALE STYLES .......................................................................................................................................................I
Ordinary Bitter ..................................................................................................................................................................................i
Special Bitter or Best Bitter ..............................................................................................................................................................i
Extra Special Bitter ...........................................................................................................................................................................i
Scottish-Style Light Ale ..................................................................................................................................................................ii
Scottish-Style Heavy Ale .................................................................................................................................................................ii
Scottish-Style Export Ale ................................................................................................................................................................ii
English-Style Summer Ale .............................................................................................................................................................iii
Classic English-Style Pale Ale .......................................................................................................................................................iii
English-Style India Pale Ale ...........................................................................................................................................................iii
Strong Ale .......................................................................................................................................................................................iv
Old Ale ............................................................................................................................................................................................iv
English-Style Pale Mild Ale ............................................................................................................................................................v
English-Style Dark Mild Ale ...........................................................................................................................................................v
English-Style Brown Ale .................................................................................................................................................................v
Brown Porter ....................................................................................................................................................................................v
Robust Porter ..................................................................................................................................................................................vi
Sweet Stout or Cream Stout ............................................................................................................................................................vi
Oatmeal Stout .................................................................................................................................................................................vi
Scotch Ale or Wee Heavy ...............................................................................................................................................................vi
British-Style Imperial Stout ...........................................................................................................................................................vii
British-Style Barley Wine Ale .......................................................................................................................................................vii
IRISH ORIGIN ALE STYLES ........................................................................................................................................................VII
Irish-Style Red Ale ........................................................................................................................................................................vii
Classic Irish-Style Dry Stout ........................................................................................................................................................viii
Export-Style Stout ........................................................................................................................................................................viii
NORTH AMERICAN ORIGIN ALE STYLES ..............................................................................................................................VIII
Golden or Blonde Ale ...................................................................................................................................................................viii
American-Style Amber/Red Ale .....................................................................................................................................................ix
American-Style Pale Ale ................................................................................................................................................................ix
Juicy or Hazy Pale Ale ....................................................................................................................................................................ix
American-Style Strong Pale Ale ......................................................................................................................................................x
Juicy or Hazy Strong Pale Ale .........................................................................................................................................................x
Session India Pale Ale .....................................................................................................................................................................x
American-Style India Pale Ale .......................................................................................................................................................xi
Juicy or Hazy India Pale Ale ..........................................................................................................................................................xi
American-Belgo-Style Ale ............................................................................................................................................................xii
American-Style Brown Ale ...........................................................................................................................................................xii
American-Style Black Ale .............................................................................................................................................................xii
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American-Style Stout ....................................................................................................................................................................xii
American-Style Imperial Porter ...................................................................................................................................................xiii
American-Style Imperial Stout .....................................................................................................................................................xiii
Double Hoppy Red Ale ................................................................................................................................................................xiii
Imperial Red Ale ...........................................................................................................................................................................xiv
American-Style Imperial or Double India Pale Ale ......................................................................................................................xiv
Juicy or Hazy Imperial or Double India Pale Ale .........................................................................................................................xiv
American-Style Barley Wine Ale ..................................................................................................................................................xv
American-Style Wheat Wine Ale ...................................................................................................................................................xv
Smoke Porter .................................................................................................................................................................................xv
American-Style Sour Ale ..............................................................................................................................................................xvi
American-Style Fruited Sour Ale .................................................................................................................................................xvi
GERMAN ORIGIN ALE STYLES ..............................................................................................................................................XVII
German-Style Koelsch .................................................................................................................................................................xvii
German-Style Altbier ...................................................................................................................................................................xvii
Berliner-Style Weisse .................................................................................................................................................................xviii
Leipzig-Style Gose .....................................................................................................................................................................xviii
Contemporary-Style Gose ..........................................................................................................................................................xviii
South German-Style Hefeweizen .................................................................................................................................................xix
South German-Style Kristal Weizen .............................................................................................................................................xix
German-Style Leichtes Weizen ......................................................................................................................................................xx
South German-Style Bernsteinfarbenes Weizen ............................................................................................................................xx
South German-Style Dunkel Weizen .............................................................................................................................................xx
South German-Style Weizenbock .................................................................................................................................................xxi
German-Style Rye Ale ..................................................................................................................................................................xxi
Bamberg-Style Weiss Rauchbier ..................................................................................................................................................xxi
BELGIAN AND FRENCH ORIGIN ALE STYLES ....................................................................................................................XXII
Belgian-Style Blonde Ale ............................................................................................................................................................xxii
Belgian-Style Pale Ale .................................................................................................................................................................xxii
Belgian-Style Pale Strong Ale .....................................................................................................................................................xxii
Belgian-Style Dark Strong Ale ...................................................................................................................................................xxiii
Belgian-Style Dubbel .................................................................................................................................................................xxiii
Belgian-Style Tripel ...................................................................................................................................................................xxiii
Belgian-Style Quadrupel ............................................................................................................................................................xxiv
Belgian-Style Witbier .................................................................................................................................................................xxiv
Classic French & Belgian-Style Saison ......................................................................................................................................xxiv
Specialty Saison ...........................................................................................................................................................................xxv
French-Style Bière de Garde .......................................................................................................................................................xxv
Belgian-Style Flanders Oud Bruin or Oud Red Ale ...................................................................................................................xxvi
Belgian-Style Lambic .................................................................................................................................................................xxvi
Traditional Belgian-Style Gueuze Lambic .................................................................................................................................xxvi
Contemporary Belgian-Style Gueuze Lambic ...........................................................................................................................xxvii
Belgian-Style Fruit Lambic ......................................................................................................................................................xxviii
Other Belgian-Style Ale ...........................................................................................................................................................xxviii
Belgian-Style Table Beer ............................................................................................................................................................xxix
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OTHER ORIGIN ALE STYLES .................................................................................................................................................XXIX
Grodziskie ...................................................................................................................................................................................xxix
Adambier ....................................................................................................................................................................................xxix
Dutch-Style Kuit, Kuyt or Koyt...................................................................................................................................................xxx
Classic Australian-Style Pale Ale ................................................................................................................................................xxx
Australian-Style Pale Ale .............................................................................................................................................................xxx
International-Style Pale Ale ........................................................................................................................................................xxxi
Finnish-Style Sahti .....................................................................................................................................................................xxxi
Swedish-Style Gotlandsdricke ....................................................................................................................................................xxxi
Breslau-Style Schoeps ...............................................................................................................................................................xxxii
Lager Styles ......................................................................................................................................................................................xxxii
EUROPEAN ORIGIN LAGER STYLES ..................................................................................................................................XXXII
German-Style Pilsener ...............................................................................................................................................................xxxii
Bohemian-Style Pilsener ...........................................................................................................................................................xxxii
Munich-Style Helles .................................................................................................................................................................xxxiii
Dortmunder/European-Style Export .........................................................................................................................................xxxiii
Vienna-Style Lager ...................................................................................................................................................................xxxiii
Franconian-Style Rotbier .........................................................................................................................................................xxxiii
German-Style Maerzen .............................................................................................................................................................xxxiv
German-Style Oktoberfest/Wiesn .............................................................................................................................................xxxiv
Munich-Style Dunkel ...............................................................................................................................................................xxxiv
European-Style Dark Lager ......................................................................................................................................................xxxiv
German-Style Schwarzbier ........................................................................................................................................................xxxv
German-Style Leichtbier ...........................................................................................................................................................xxxv
Bamberg-Style Helles Rauchbier ...............................................................................................................................................xxxv
Bamberg-Style Maerzen Rauchbier ..........................................................................................................................................xxxvi
Bamberg-Style Bock Rauchbier ...............................................................................................................................................xxxvi
German-Style Heller Bock/Maibock ........................................................................................................................................xxxvi
Traditional German-Style Bock ................................................................................................................................................xxxvi
German-Style Doppelbock ......................................................................................................................................................xxxvii
German-Style Eisbock .............................................................................................................................................................xxxvii
NORTH AMERICAN ORIGIN LAGER STYLES ................................................................................................................XXXVII
American-Style Lager .............................................................................................................................................................xxxvii
American-Style Light Lager ....................................................................................................................................................xxxvii
American-Style Amber Light Lager .......................................................................................................................................xxxviii
American-Style Pilsener .........................................................................................................................................................xxxviii
Contemporary American-Style Pilsener .................................................................................................................................xxxviii
American-Style India Pale Lager .............................................................................................................................................xxxix
American-Style Malt Liquor ....................................................................................................................................................xxxix
American-Style Amber Lager ...................................................................................................................................................xxxix
American-Style Maerzen/Oktoberfest ......................................................................................................................................xxxix
American-Style Dark Lager ............................................................................................................................................................xl
OTHER ORIGIN LAGER STYLES ................................................................................................................................................XL
Baltic-Style Porter ..........................................................................................................................................................................xl
Australasian, Latin American or Tropical-Style Light Lager .........................................................................................................xl
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International-Style Pilsener ...........................................................................................................................................................xli
Hybrid/Mixed Lagers or Ales .............................................................................................................................................................xli
ALL ORIGIN HYBRID/MIXED LAGERS OR ALES ..................................................................................................................XLI
Session Beer ..................................................................................................................................................................................xli
American-Style Cream Ale............................................................................................................................................................xli
California Common Beer .............................................................................................................................................................xlii
American-Style Wheat Beer .........................................................................................................................................................xlii
Kellerbier or Zwickelbier .............................................................................................................................................................xlii
American-Style Fruit Beer ..........................................................................................................................................................xliii
Fruit Wheat Beer .........................................................................................................................................................................xliv
Belgian-Style Fruit Beer ..............................................................................................................................................................xliv
Field Beer .....................................................................................................................................................................................xlv
Pumpkin Spice Beer .....................................................................................................................................................................xlv
Pumpkin/Squash Beer .................................................................................................................................................................xlvi
Chocolate or Cocoa Beer .............................................................................................................................................................xlvi
Coffee Beer .................................................................................................................................................................................xlvii
Chili Pepper Beer .......................................................................................................................................................................xlvii
Herb and Spice Beer ..................................................................................................................................................................xlviii
Specialty Beer ...........................................................................................................................................................................xlviii
Specialty Honey Beer ..................................................................................................................................................................xlix
Rye Beer ......................................................................................................................................................................................xlix
Brett Beer ..........................................................................................................................................................................................l
Mixed-Culture Brett Beer .................................................................................................................................................................l
Ginjo Beer or Sake-Yeast Beer ........................................................................................................................................................li
Fresh Hop Beer ................................................................................................................................................................................li
Wood- and Barrel-Aged Beer .........................................................................................................................................................lii
Wood- and Barrel-Aged Sour Beer ................................................................................................................................................lii
Aged Beer ......................................................................................................................................................................................liii
Experimental Beer .........................................................................................................................................................................liv
Historical Beer ...............................................................................................................................................................................liv
Wild Beer ........................................................................................................................................................................................lv
Smoke Beer .....................................................................................................................................................................................lv
Other Strong Ale or Lager .............................................................................................................................................................lvi
Gluten-Free Beer ...........................................................................................................................................................................lvi
Non-Alcoholic Malt Beverage .....................................................................................................................................................lvii
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esters are acceptable. Diacetyl is usually absent
ALE STYLES in these beers but may be present at low levels.
Body: Medium
BRITISH ORIGIN ALE STYLES When using these guidelines as the basis for
evaluating entries at competitions, competition
organizers may choose to create subcategories
Ordinary Bitter which reflect English and American hop
Color: Gold to copper-colored
character.
Clarity: Chill haze is allowable at cold
temperatures
Original Gravity (°Plato) 1.038-1.045 (9.5-11.2
Perceived Malt Aroma & Flavor: Low to
°Plato) • Apparent Extract/Final Gravity
medium residual malt sweetness should be
(°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol
present
by Weight (Volume) 3.3%-3.8% (4.2%-4.8%) •
Perceived Hop Aroma & Flavor: Very low to
Hop Bitterness (IBU) 28-40 • Color SRM (EBC)
medium-low
6-14 (12-28 EBC)
Perceived Bitterness: Medium
Fermentation Characteristics: Mild carbonation
traditionally characterizes draft-cask versions, Extra Special Bitter
but in bottled versions, a slight increase in Color: Amber to deep copper
carbon dioxide content is acceptable. Fruity Clarity: Chill haze is acceptable at low
esters are acceptable. Diacetyl is usually absent temperatures
in these beers but may be present at low levels. Perceived Malt Aroma & Flavor: Medium to
Body: Low to medium medium-high
When using these guidelines as the basis for Perceived Hop Aroma & Flavor: Medium to
evaluating entries at competitions, competition medium-high
organizers may choose to create subcategories Perceived Bitterness: Medium to medium-high
which reflect English and American hop Fermentation Characteristics: Low carbonation
character. traditionally characterizes draft-cask versions,
but in bottled versions, a slight increase in
Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 carbon dioxide content is acceptable. The
°Plato) • Apparent Extract/Final Gravity overall impression is refreshing and thirst
(°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol quenching. Fruity esters are acceptable.
by Weight (Volume) 2.4%-3.3% (3.0%-4.2%) • Diacetyl is usually absent in these beers but
Hop Bitterness (IBU) 20-35 • Color SRM (EBC) may be present at low levels.
5-12 (10-24 EBC) Body: Medium to full
Additional Notes: Entries in this subcategory
exhibit hop aroma and flavor attributes typical
Special Bitter or Best Bitter of traditional English hop varieties.
Color: Deep gold to deep copper
When using these guidelines as the basis for
Clarity: Chill haze is acceptable at low
temperatures
Perceived Malt Aroma & Flavor: Medium
which reflect English and American hop
residual malt sweetness should be present
character.
medium at the brewer's discretion
Original Gravity (°Plato) 1.046-1.060
Perceived Bitterness: Medium and not harsh
(11.4-14.7 °Plato) • Apparent Extract/Final
Fermentation Characteristics: Low carbonation
Gravity (°Plato) 1.010-1.016 (2.6-4.1 °Plato) •
traditionally characterizes draft-cask versions,
Alcohol by Weight (Volume) 3.8%-4.6%
but in bottled versions, a slight increase in
(4.8%-5.8%) • Hop Bitterness (IBU) 30-45 •
carbon dioxide content is acceptable. Fruity
Color SRM (EBC) 8-17 (16-34 EBC)
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degree of sweet malt and caramel. The overall
Scottish-Style Light Ale impression is smooth and balanced.
Color: Golden to light brown
Perceived Hop Aroma & Flavor: Should not be
present
temperatures
Perceived Bitterness: Perceptible but low
Perceived Malt Aroma & Flavor: Malty, caramel
Fermentation Characteristics: Yeast attributes
aroma may be present. A low to medium-low,
such as diacetyl and sulfur are acceptable at
soft and chewy caramel malt flavor should be
very low levels. Bottled versions may contain
present.
higher amounts of carbon dioxide than is typical
for lightly carbonated draft versions. Fruity
present
esters, if present, are low.
Perceived Bitterness: Low
Body: Medium with a soft chewy character
Fermentation Characteristics: Yeast attributes
Additional Notes: These beers differ
such as diacetyl and sulfur are acceptable at
significantly from Scotch Ale, especially
very low levels. Bottled versions may contain
regarding original gravity, alcohol content and
higher amounts of carbon dioxide than is typical
malt attributes. While there are conflicting
for lightly carbonated draft versions. Fruity
theories as to whether traditional Scottish
esters, if present, are low.
Heavy Ale exhibited peat smoke character, the
Body: Low
current marketplace offers many examples with
peat smoke character present at low to
significantly from Scotch Ale, especially
medium-low levels. Peat smoke attributes may
regarding original gravity, alcohol content and
be absent or present at low to medium-low
malt attributes. While there are conflicting
levels. Versions exhibiting higher levels of
theories as to whether traditional Scottish Light
smoke character are categorized as Smoke
Ale exhibited peat smoke character, the current
Beer.
marketplace offers many examples with peat
smoke character present at low to medium-low
levels. Peat smoke attributes may be absent or
organizers may create subcategories which
present at low to medium-low levels. Versions
reflect groups of entries based on presence or
exhibiting higher levels of smoke character are
absence of peat smoke-derived attributes.
categorized as Smoke Beer.
Original Gravity (°Plato) 1.035-1.040 (8.8-10
reflect groups of entries based on presence or
by Weight (Volume) 2.8%-3.2% (3.5%-4.1%) •
absence of peat smoke-derived attributes.
8-30 (16-60 EBC)
(°Plato) 1.006-1.010 (1.5-2.6 °Plato) • Alcohol Scottish-Style Export Ale
by Weight (Volume) 2.2%-2.8% (2.8%-3.5%) • Color: Medium amber to dark chestnut brown
Hop Bitterness (IBU) 9-20 • Color SRM (EBC) Clarity: Chill haze is acceptable at low
6-15 (12-30 EBC) temperatures
Perceived Malt Aroma & Flavor: Sweet malt
and caramel aromas and flavors define the
Scottish-Style Heavy Ale character of a Scottish Export
Color: Amber to dark brown
present
temperatures
Perceived Bitterness: Low to medium
Perceived Malt Aroma & Flavor: Malty, caramel
Fermentation Characteristics: Fruity esters, if
aroma is present. The style exhibits a medium
present, are low. Yeast attributes such as
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diacetyl and sulfur are acceptable at very low esters are low to medium. Diacetyl and DMS
levels. Bottled versions may contain higher should not be present.
amounts of carbon dioxide than is typical for Body: Low to medium-low
lightly carbonated draft versions. Additional Notes: The overall impression is
Body: Medium refreshing and thirst quenching
significantly from Scotch Ale, especially Original Gravity (°Plato) 1.036-1.050 (9-12.4
regarding original gravity, alcohol content and °Plato) • Apparent Extract/Final Gravity
malt attributes. While there are conflicting (°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol
theories as to whether traditional Scottish by Weight (Volume) 2.9%-4.0% (3.7%-5.1%) •
Export Ale exhibited peat smoke character, the Hop Bitterness (IBU) 20-30 • Color SRM (EBC)
current marketplace offers many examples with 3-8 (6-16 EBC)
peat smoke character present at low to
medium-low levels. Peat smoke attributes may
be absent or present at low to medium-low Classic English-Style Pale Ale
levels. Versions exhibiting higher levels of Color: Gold to copper
smoke character are categorized as Smoke Clarity: Chill haze is acceptable at low
Beer. temperatures
When using these guidelines as the basis for Perceived Malt Aroma & Flavor: Low to
evaluating entries at competitions, competition medium malt aroma and flavor is present. Low
organizers may create subcategories which caramel character is allowable.
reflect groups of entries based on presence or Perceived Hop Aroma & Flavor: Medium-low to
absence of peat smoke-derived attributes. medium-high, expressed as floral, herbal,
earthy, stone fruit or other attributes. While
Original Gravity (°Plato) 1.040-1.050 (10-12.4 English hop character should be present, this
°Plato) • Apparent Extract/Final Gravity can result from the skillful use of hops of other
(°Plato) 1.010-1.018 (2.6-4.6 °Plato) • Alcohol origin.
by Weight (Volume) 3.2%-4.2% (4.1%-5.3%) • Perceived Bitterness: Medium-low to medium-
Hop Bitterness (IBU) 15-25 • Color SRM (EBC) high
9-19 (18-38 EBC) Fermentation Characteristics: Fruity esters are
medium to medium-high. Diacetyl is usually
absent in these beers but may be present at
English-Style Summer Ale very low levels.
Color: Straw to Amber Body: Medium
temperatures Original Gravity (°Plato) 1.040-1.056 (10-13.8
Perceived Malt Aroma & Flavor: Residual malt °Plato) • Apparent Extract/Final Gravity
sweetness is low to medium. Torrified or malted (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol
wheat is often used in quantities of 25 percent by Weight (Volume) 3.5%-4.2% (4.4%-5.3%) •
or less. Malt attributes such as biscuity or low Hop Bitterness (IBU) 20-40 • Color SRM (EBC)
levels of caramel are present. 5-12 (10-24 EBC)
Perceived Hop Aroma & Flavor: English,
American or noble-type hop aroma should be
low to medium. English, American or noble-type English-Style India Pale Ale
hop flavor should not be assertive and should be Color: Gold to copper
well balanced with malt character. Clarity: Chill haze is acceptable at low
Perceived Bitterness: Medium-low to medium temperatures
Fermentation Characteristics: Mild carbonation Perceived Malt Aroma & Flavor: Medium malt
traditionally characterizes draft-cask versions, flavor should be present
but in bottled versions, a slight increase in Perceived Hop Aroma & Flavor: Medium to
carbon dioxide content is acceptable. Fruity high, expressed as floral, herbal, earthy, stone
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fruit or other attributes from high hopping into subcategories which reflect strong and
rates. While English hop character should be very strong versions.
present, this can result from the skillful use of
hops of other origin. Original Gravity (°Plato) 1.060-1.125 (14.7-29
Perceived Bitterness: Medium to high °Plato) • Apparent Extract/Final Gravity
Fermentation Characteristics: Fruity esters are (°Plato) 1.014-1.040 (3.6-10 °Plato) • Alcohol
medium to high. Traditional interpretations are by Weight (Volume) 5.5%-8.9% (7.0%-11.3%) •
characterized by medium to medium-high Hop Bitterness (IBU) 30-65 • Color SRM (EBC)
alcohol content. The use of water with high 8-21 (16-42 EBC)
mineral content results in a crisp, dry beer with
a subtle and balanced character of sulfur
compounds. Diacetyl can be absent or may be Old Ale
present at very low levels. Color: Copper-red to very dark
Body: Medium Clarity: Chill haze is acceptable at low
Additional Notes: Non-English hops may be temperatures
used for bitterness or for approximating Perceived Malt Aroma & Flavor: Fruity esters
traditional English hop character. The use of can enhance and complement the malt aroma
water with high mineral content may result in a and flavor profile. Old Ales have malt and
crisp, dry beer rather than a malt-accentuated sometimes caramel sweetness.
version. Perceived Hop Aroma & Flavor: Very low to
medium
Original Gravity (°Plato) 1.046-1.064 Perceived Bitterness: Present but minimal
(11.4-15.7 °Plato) • Apparent Extract/Final Fermentation Characteristics: Fruity esters can
Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato) • contribute to the character of these beers.
Alcohol by Weight (Volume) 3.6%-5.6% Alcohol types can be varied and complex. A
(4.5%-7.1%) • Hop Bitterness (IBU) 35-63 • distinctive quality of Old Ales is that they
Color SRM (EBC) 6-14 (12-28 EBC) undergo an aging process, often for years. Aging
can occur on their yeast either in bulk storage
or through conditioning in the bottle. This
Strong Ale contributes to a rich, wine-like and often sweet
Color: Amber to dark brown oxidized character. Complex estery attributes
Clarity: Chill haze is acceptable at low may also emerge. Diacetyl is usually absent in
temperatures these beers but may be present at very low
Perceived Malt Aroma & Flavor: Medium to levels.
high malt and caramel sweetness. Very low Body: Medium to full
levels of roast malt may be present. Additional Notes: Low level attributes typical
Perceived Hop Aroma & Flavor: Not present to of wood aging such as vanilla are acceptable.
very low Brettanomyces and acidity reflect historical
Perceived Bitterness: Present but minimal, and character. Low level such as horsey, goaty,
balanced with malt flavors. leathery, phenolic character and acidity may
Fermentation Characteristics: Rich, often also be present and balanced with other flavors.
sweet and complex fruity ester attributes can Residual flavors that come from liquids
contribute to the profile of Strong Ales. Alcohol previously aged in a barrel, such as bourbon or
types can be varied and complex. Diacetyl is sherry, should not be present.
usually absent in these beers but may be When using these guidelines as the basis for
present at very low levels. evaluating entries at competitions, competition
Body: Medium to full organizers may choose to split this category
When using these guidelines as the basis for into subcategories which reflect strong and
evaluating entries at competitions, competition very strong versions, or historic and modern
organizers may choose to split this category versions.
!iv
Original Gravity (°Plato) 1.058-1.088 Hop Bitterness (IBU) 10-24 • Color SRM (EBC)
(14.3-21.1 °Plato) • Apparent Extract/Final 17-34 (34-68 EBC)
(6.3%-9.1%) • Hop Bitterness (IBU) 30-65 • English-Style Brown Ale
Color SRM (EBC) 12-30 (24-60 EBC) Color: Copper to dark brown
temperatures
English-Style Pale Mild Ale Perceived Malt Aroma & Flavor: Roast malt
Color: Light amber to medium amber may contribute to a biscuit or toasted aroma
Clarity: Chill haze is acceptable at low profile. Roast malt may contribute to the flavor
temperatures profile. Malt profile can range from dry to
Perceived Malt Aroma & Flavor: Malt flavor sweet.
and aroma dominate the flavor profile Perceived Hop Aroma & Flavor: Very low
Perceived Hop Aroma & Flavor: Hop aroma and Perceived Bitterness: Very low to low
flavor range from very low to low Fermentation Characteristics: Low to medium-
Perceived Bitterness: Very low to low low fruity esters are appropriate. Diacetyl is
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be
usually absent in these beers but may be present at very low levels.
present at very low levels. Fruity esters are Body: Medium
very low to medium-low.
Body: Low to medium-low Original Gravity (°Plato) 1.040-1.050 (10-12.4
Original Gravity (°Plato) 1.030-1.036 (7.6-9 (°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Alcohol
°Plato) • Apparent Extract/Final Gravity by Weight (Volume) 3.3%-4.7% (4.2%-6.0%) •
(°Plato) 1.004-1.008 (1-2.1 °Plato) • Alcohol Hop Bitterness (IBU) 12-25 • Color SRM (EBC)
by Weight (Volume) 2.7%-3.4% (3.4%-4.4%) • 12-24 (24-48 EBC)
6-9 (12-18 EBC)
Brown Porter
Color: Dark brown to very dark. May have red
English-Style Dark Mild Ale tint.
Color: Reddish-brown to very dark Clarity: Beer color may be too dark to perceive
Clarity: Chill haze is acceptable at low clarity. When clarity is perceivable, chill haze is
temperatures acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Malt attributes Perceived Malt Aroma & Flavor: Low to
such as caramel, licorice, roast or others may medium malt sweetness. Caramel and
be present in aroma and flavor. chocolate attributes are acceptable. Strong
Perceived Hop Aroma & Flavor: Very low roast barley or strong burnt or black malt
Perceived Bitterness: very low to low character should not be present.
Fermentation Characteristics: Diacetyl is Perceived Hop Aroma & Flavor: Very low to
usually absent in these beers but may be medium
present at very low levels. Fruity esters are Perceived Bitterness: Medium
very low to medium-low. Fermentation Characteristics: Fruity esters are
Body: Medium-low to medium acceptable. Diacetyl is usually absent in these
beers but may be present at low levels.
Original Gravity (°Plato) 1.030-1.036 (7.6-9 Body: Low to medium
(°Plato) 1.004-1.008 (1-2.1 °Plato) • Alcohol Original Gravity (°Plato) 1.040-1.050 (10-12.4
by Weight (Volume) 2.7%-3.4% (3.4%-4.4%) • °Plato) • Apparent Extract/Final Gravity
!v
by Weight (Volume) 3.5%-4.7% (4.4%-6.0%) • Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato) •
Hop Bitterness (IBU) 20-30 • Color SRM (EBC) Alcohol by Weight (Volume) 2.5%-5.0%
20-35 (40-70 EBC) (3.2%-6.3%) • Hop Bitterness (IBU) 15-25 •
Color SRM (EBC) 40+ (80+ EBC)
Robust Porter
Color: Very dark brown to black Oatmeal Stout
Clarity: Opaque Color: Dark brown to black
Perceived Malt Aroma & Flavor: Medium to Clarity: Beer color may be too dark to perceive.
medium-high. Malty sweetness, roast malt, When clarity is perceivable, chill haze is
cocoa and caramel should be in harmony with acceptable at low temperatures.
bitterness from dark malts. Perceived Malt Aroma & Flavor: Coffee,
Perceived Hop Aroma & Flavor: Very low to caramel, roasted malt or chocolate aromas
medium should be prominent. Roasted malt character of
Perceived Bitterness: Medium to high caramel or chocolate should be smooth without
Fermentation Characteristics: Fruity esters bitterness.
should be present and balanced with all other Perceived Hop Aroma & Flavor: Optional, but
characters. Diacetyl should not be present. if present should not upset the overall balance.
Body: Medium to full Perceived Bitterness: Medium
Fermentation Characteristics: Oatmeal is used
Original Gravity (°Plato) 1.045-1.060 in the grist, resulting in a pleasant, full flavor
(11.2-14.7 °Plato) • Apparent Extract/Final without being grainy. Fruity esters are not
Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • present to very low. Diacetyl is usually absent in
Alcohol by Weight (Volume) 4.0%-5.2% these beers but may be present at very low
(5.1%-6.6%) • Hop Bitterness (IBU) 25-40 • levels.
Color SRM (EBC) 30+ (60+ EBC) Body: Full

Sweet Stout or Cream Stout °Plato) • Apparent Extract/Final Gravity
Color: Black (°Plato) 1.008-1.020 (2.1-5.1 °Plato) • Alcohol
Clarity: Opaque by Weight (Volume) 3.0%-4.8% (3.8%-6.1%) •
Perceived Malt Aroma & Flavor: Medium to Hop Bitterness (IBU) 20-40 • Color SRM (EBC)
medium-high. Malt sweetness, chocolate and 20+ (40+ EBC)
caramel should contribute to the aroma and
should dominate the flavor profile. Roast flavor
may be present. Low to medium-low roasted Scotch Ale or Wee Heavy
malt-derived bitterness should be present. Color: Light reddish-brown to very dark
Perceived Hop Aroma & Flavor: Should not be Clarity: Chill haze is acceptable at low
present temperatures
Perceived Bitterness: Low to medium-low and Perceived Malt Aroma & Flavor: Scotch Ales
serves to balance and suppress some of the are aggressively malty with a rich and dominant
sweetness without contributing apparent flavor sweet malt aroma and flavor. A caramel
and aroma character is often part of the profile. Dark
Fermentation Characteristics: Fruity esters, if roasted malt flavors may be present at low
present, are low. Diacetyl should not be levels.
present. Perceived Hop Aroma & Flavor: Not present to
Body: Full-bodied. Body can be increased with very low
the addition of milk sugar (lactose). Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters, if
Original Gravity (°Plato) 1.045-1.056 present, are generally at low levels. Diacetyl is
!vi
usually absent in these beers but may be Additional Notes: This style was also originally
present at low levels. called “Russian Imperial Stout.”
Body: Full
Additional Notes: Pleasant, low level oxidation Original Gravity (°Plato) 1.080-1.100
is acceptable in Scotch Ales. Examples (19.3-23.7 °Plato) • Apparent Extract/Final
exhibiting more prevalent oxidation are Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato) •
categorized as Aged Beer. While there are Alcohol by Weight (Volume) 5.5%-9.5%
conflicting theories as to whether traditional (7.0%-12.0%) • Hop Bitterness (IBU) 45-65 •
Scotch Ales exhibited peat smoke character, the Color SRM (EBC) 20-35+ (40-70+ EBC)
current marketplace offers many examples with
peat smoke character present at low to medium
levels. Peat smoke attributes may be absent or British-Style Barley Wine Ale
present at low to medium levels. Versions Color: Tawny copper to deep red/copper-garnet
exhibiting higher levels of smoke character are Clarity: Chill haze is acceptable at low
categorized as Smoke Beer. temperatures
When using these guidelines as the basis for Perceived Malt Aroma & Flavor: Residual malty
evaluating entries at competitions, competition sweetness is high
organizers may create subcategories which Perceived Hop Aroma & Flavor: Hop aroma and
reflect groups of entries based on presence or flavor are very low to medium. English type
absence of peat smoke-derived attributes. hops are often used but are not required for
this style.
Original Gravity (°Plato) 1.072-1.085 Perceived Bitterness: Low to medium
(17.5-20.4 °Plato) • Apparent Extract/Final Fermentation Characteristics: Complexity of
Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato) • alcohols and fruity ester attributes are often
Alcohol by Weight (Volume) 5.2%-6.7% high and balanced with the high alcohol
(6.6%-8.5%) • Hop Bitterness (IBU) 25-35 • content. Low levels of diacetyl are acceptable.
Color SRM (EBC) 15-30 (30-60 EBC) Caramel and some oxidized character (vinous
aromas and/or flavors) may be considered
positive attributes.
British-Style Imperial Stout Body: Full
Color: Ranging from dark copper typical of
some historic examples, to very dark more Original Gravity (°Plato) 1.085-1.120 (20.4-28
typical of contemporary examples °Plato) • Apparent Extract/Final Gravity
Clarity: Opaque in darker versions. When (°Plato) 1.024-1.028 (6.1-7.1 °Plato) • Alcohol
clarity is perceivable, chill haze is acceptable by Weight (Volume) 6.7%-9.6% (8.5%-12.2%) •
at low temperatures. Hop Bitterness (IBU) 40-65 • Color SRM (EBC)
Perceived Malt Aroma & Flavor: Extremely rich 11-36 (22-72 EBC)
malty flavor, often expressed as toffee or
caramel, and may be accompanied by very low
roasted malt astringency. IRISH ORIGIN ALE STYLES
medium, with floral, citrus or herbal qualities.
Perceived Bitterness: Medium, and should not
Irish-Style Red Ale
Color: Copper-red to reddish-brown
overwhelm the overall balance. The bitterness
Clarity: Chill haze or yeast haze may be present
may be higher in darker versions while
at low levels
maintaining balance with sweet malt.
Fermentation Characteristics: High alcohol
medium candy-like caramel malt sweetness
content is evident. Fruity esters if present are
should be present in flavor. A toasted malt
medium to high. Diacetyl should not be
character should be present and there may be a
present.
slight roast barley or roast malt presence.
Body: Full
!vii
Perceived Hop Aroma & Flavor: Not present to
medium
Export-Style Stout
Color: Black
Clarity: Opaque
Fermentation Characteristics: Low level fruity
Perceived Malt Aroma & Flavor: Coffee-like
esters are acceptable. Diacetyl is usually absent
roasted barley and roasted malt aromas are
in these beers but may be present at very low
prominent. Initial malt and light caramel flavors
levels.
give way to a distinctive dry-roasted bitterness
Body: Medium
in the finish.
Original Gravity (°Plato) 1.040-1.048 (10-11.9
present
Perceived Bitterness: May be analytically high,
but the perception is lessened by malt
by Weight (Volume) 3.2%-3.8% (4.0%-4.8%) •
sweetness.
Fermentation Characteristics: Fruity esters are
11-18 (22-36 EBC)
low. Diacetyl is usually absent in these beers
but may be present at very low levels. Slight
Classic Irish-Style Dry Stout acidity is acceptable.
Color: Black Body: Medium to full
Clarity: Opaque Additional Notes: Head retention should be
Perceived Malt Aroma & Flavor: The persistent
prominence of coffee-like roasted barley and a
moderate degree of roasted malt aroma and Original Gravity (°Plato) 1.052-1.072
flavor defines much of the character. The (12.9-17.5 °Plato) • Apparent Extract/Final
hallmark dry-roasted attributes typical of Dry Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato) •
Stout result from the use of roasted barley. Alcohol by Weight (Volume) 4.5%-6.4%
Initial malt and light caramel flavors give way (5.6%-8.0%) • Hop Bitterness (IBU) 30-60 •
to a distinctive dry-roasted bitterness in the Color SRM (EBC) 40+ (80+ EBC)
finish.
Perceived Hop Aroma & Flavor: European hop
character may range from not present to low in NORTH AMERICAN ORIGIN ALE STYLES
aroma and flavor
Perceived Bitterness: Medium to medium-high Golden or Blonde Ale
Fermentation Characteristics: Fruity esters are Color: Straw to gold
low relative to malt and roasted barley as well Clarity: Chill haze should not be present
as hop bitterness. Diacetyl is usually absent in Perceived Malt Aroma & Flavor: Low malt
these beers but may be present at very low sweetness and toast, cereal-like or other pale
levels. Slight acidity may be present but is not malt attributes should be present in flavor and
required. aroma at low to medium-low levels.
Body: Medium-light to medium Perceived Hop Aroma & Flavor: Hop aroma and
Additional Notes: Head retention should be flavor should be medium-low to medium, with
persistent attributes typical of hops of any origin present
but not dominant.
Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 Perceived Bitterness: Low to medium
°Plato) • Apparent Extract/Final Gravity Fermentation Characteristics: Fruity esters
(°Plato) 1.008-1.012 (2.1-3.1 °Plato) • Alcohol may be present at low to medium-low levels.
by Weight (Volume) 3.2%-4.2% (4.1%-5.3%) • Diacetyl and DMS should not be present.
Hop Bitterness (IBU) 30-40 • Color SRM (EBC) Body: Low to medium with a crisp finish
40+ (80+ EBC)
!viii
Original Gravity (°Plato) 1.045-1.054 Fermentation Characteristics: Fruity esters
(11.2-13.3 °Plato) • Apparent Extract/Final may be low to high. Diacetyl should not be
Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • present.
Alcohol by Weight (Volume) 3.2%-4.0% Body: Medium
Color SRM (EBC) 3-7 (6-14 EBC) Original Gravity (°Plato) 1.044-1.050 (11-12.4
American-Style Amber/Red Ale by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) •
Color: Copper to reddish-brown Hop Bitterness (IBU) 30-50 • Color SRM (EBC)
Clarity: Chill haze is acceptable at low 4-7 (8-14 EBC)
temperatures
Perceived Malt Aroma & Flavor: Medium-high
to high maltiness with low to medium caramel Juicy or Hazy Pale Ale
character Color: Straw to deep gold
Perceived Hop Aroma & Flavor: American- Clarity: Low to very high degree of cloudiness is
variety hop character may range from low to typical of these beers. Starch, yeast, hop,
medium-low in aroma and flavor protein and/or other compounds contribute to a
Perceived Bitterness: Medium to medium-high wide range of hazy appearance within this
Fermentation Characteristics: Fruity esters, if category.
present, are low. Diacetyl is usually absent in Perceived Malt Aroma & Flavor: Low to
these beers but may be present at very low medium-low malt aroma and flavor may be
levels. present
Body: Medium to medium-high Perceived Hop Aroma & Flavor: Medium-high
to very high hop aroma and flavor are present,
Original Gravity (°Plato) 1.048-1.058 with attributes typical of hops from any origin.
(11.9-14.3 °Plato) • Apparent Extract/Final Perceived Bitterness: Low to medium. The
Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato) • impression of bitterness is soft and well-
Alcohol by Weight (Volume) 3.5%-4.8% integrated into overall balance, and may differ
(4.4%-6.1%) • Hop Bitterness (IBU) 25-45 • significantly from measured or calculated IBU
Color SRM (EBC) 11-18 (22-36 EBC) levels.
Fermentation Characteristics: Medium-low to
medium-high fruity esters are present, and can
American-Style Pale Ale contribute to the perception of sweetness and
Color: Straw to light amber be complementary to the hop profile. Diacetyl
Clarity: Chill haze is acceptable at low should not be present.
temperatures. Hop haze is allowable at any Body: Medium-low to medium-high. Perceived
temperature. silky or full mouthfeel may contribute to overall
Perceived Malt Aroma & Flavor: Low caramel flavor profile.
malt aroma is allowable. Low to medium Additional Notes: Grist may include oats,
maltiness may include low caramel malt wheat or other adjuncts to promote haziness.
character. The term "juicy" is frequently used to describe
Perceived Hop Aroma & Flavor: Hop aroma and taste and aroma attributes often present in
flavor is high, exhibiting floral, fruity (berry, these beers which result from late, often very
tropical, stone fruit and other), sulfur/diesel- large, additions of hops. A juicy character is not
like, onion-garlic-catty, citrusy, piney or required, however. Other hop-derived
resinous character that was originally attributes such as citrus, pine, spice, floral or
associated with American-variety hops. Hops others may be present with or without the
with these attributes now also originate from presence of juicy attributes.
countries other than the U.S.
Perceived Bitterness: Medium to medium-high
!ix
Original Gravity (°Plato) 1.044-1.050 (11-12.4 Perceived Hop Aroma & Flavor: Medium-high
°Plato) • Apparent Extract/Final Gravity to very high hop aroma and flavor are present,
(°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Alcohol with attributes typical of hops from any origin.
by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) • Perceived Bitterness: Low to medium. The
Hop Bitterness (IBU) 20-50; may differ impression of bitterness is soft and well-
significantly from perceived bitterness • Color integrated into overall balance and may differ
SRM (EBC) 4-9 (8-18 EBC) significantly from measured or calculated IBU
levels.
Fermentation Characteristics: Medium-low to
American-Style Strong Pale Ale medium-high fruity esters may be present, and
Color: Pale to copper can contribute to the perception of sweetness
Clarity: Chill haze is acceptable at low and be complementary to the hop profile.
temperatures. Hop haze is allowable at any Diacetyl should not be present.
temperature. Body: Medium-low to medium-high. A silky or
Perceived Malt Aroma & Flavor: Low caramel full mouthfeel may contribute to overall flavor
malt aroma is allowable. Low level maltiness profile.
may include low caramel malt character. Additional Notes: Grist may include oats,
Perceived Hop Aroma & Flavor: Hop aroma and wheat or other adjuncts to promote haziness.
flavor is high, exhibiting floral, fruity (berry, The term "juicy" is frequently used to describe
tropical, stone fruit and other), sulfur/diesel- taste and aroma attributes often present in
like, onion-garlic-catty, citrusy, piney or these beers which result from late, often very
resinous character that was originally large, additions of hops. A juicy character is not
associated with American-variety hops. Hops required, however. Other hop-derived
with these attributes now also originate from attributes such as citrus, pine, spice, floral or
countries other than the USA. others may be present with or without the
Perceived Bitterness: High presence of juicy attributes.
Fermentation Characteristics: Fruity esters
may be low to high. Diacetyl should not be Original Gravity (°Plato) 1.050-1.065
present. (12.4-15.9 °Plato) • Apparent Extract/Final
Body: Medium Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
Original Gravity (°Plato) 1.050-1.065 (5.6%-7.0%) • Hop Bitterness (IBU) 40-50; may
(12.4-15.9 °Plato) • Apparent Extract/Final differ significantly from perceived bitterness •
Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Color SRM (EBC) 4-9 (8-18 EBC)
Color SRM (EBC) 4-14 (8-28 EBC) Session India Pale Ale
Color: Straw to copper
Juicy or Hazy Strong Pale Ale temperatures. Hop haze is allowable at any
Color: Straw to deep gold temperature.
Clarity: Low to very high degree of cloudiness is Perceived Malt Aroma & Flavor: A low to
typical of these beers. Starch, yeast, hop, medium maltiness should be present in aroma
protein and/or other compounds contribute to a and flavor.
wide range of hazy appearance within this Perceived Hop Aroma & Flavor: Hop aroma and
category. flavor are medium to high and can display
Perceived Malt Aroma & Flavor: Low to qualities from a wide variety of hops from all
medium-low malt aroma and flavor may be over the world. Overall hop character is
present assertive.
Perceived Bitterness: Medium to high
!x
Fermentation Characteristics: Fruity esters are (6.3%-7.5%) • Hop Bitterness (IBU) 50-70 •
low to medium. Diacetyl should not be present. Color SRM (EBC) 6-12 (12-24 EBC)
Body: Low to medium
Additional Notes: Beers exceeding 5.0% abv are
not considered Session India Pale Ales. Beers Juicy or Hazy India Pale Ale
under 5.0% abv (4.0% abw) which meet the Color: Straw to deep gold
criteria for another classic or traditional style Clarity: Low to very high degree of cloudiness is
category are not considered Session India Pale typical of these beers. Starch, yeast, hop,
Ales. protein and/or other compounds contribute to a
wide range of hazy appearance within this
Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 category.
°Plato) • Apparent Extract/Final Gravity Perceived Malt Aroma & Flavor: Low to
(°Plato) 1.008-1.014 (2-4.6 °Plato) • Alcohol medium-low malt aroma and flavor may be
by Weight (Volume) 3.0%-4.0% (3.7%-5.0%) • present
Hop Bitterness (IBU) 40-55 • Color SRM (EBC) Perceived Hop Aroma & Flavor: Medium-high
3-12 (6-24 EBC) to very high hop aroma and flavor are present,
with attributes typical of hops from any origin
Perceived Bitterness: Low to medium. The
American-Style India Pale Ale impression of bitterness is soft and well-
Color: Gold to copper integrated into overall balance and may differ
Clarity: Chill haze is acceptable at low significantly from measured or calculated IBU
temperatures. Hop haze is allowable at any levels.
temperature. Fermentation Characteristics: Medium to
Perceived Malt Aroma & Flavor: Medium-low to medium-high fruity esters are present, and can
medium intensity malt attributes are present in contribute to the perception of sweetness and
aroma and flavor be complementary to the hop profile. Diacetyl
Perceived Hop Aroma & Flavor: Hop aroma and should not be present.
flavor is high, exhibiting floral, fruity (berry, Body: Medium-low to medium-high. A silky or
tropical, stone fruit and other), sulfur/diesel- full mouthfeel may contribute to overall flavor
like, onion-garlic-catty, citrusy, piney or profile.
resinous character that was originally Additional Notes: Grist may include oats,
associated with American-variety hops. Hops wheat or other adjuncts to promote haziness.
with these attributes now also originate from The term "juicy" is frequently used to describe
countries other than the USA. taste and aroma attributes often present in
Perceived Bitterness: Medium-high to very high these beers which result from late, often very
Fermentation Characteristics: Fruity esters are large, additions of hops. A juicy character is not
low to high. Diacetyl and DMS should not be required, however. Other hop-derived
present. attributes such as citrus, pine, spice, floral or
Body: Medium-low to medium others may be present with or without the
Additional Notes: The use of water with high presence of juicy attributes.
mineral content may result in a crisp, dry beer
rather than a malt-accentuated version. Sugar Original Gravity (°Plato) 1.060-1.070
adjuncts may be used to enhance body and (14.7-17.1 °Plato) • Apparent Extract/Final
balance. Hops of varied origins may be used for Gravity (°Plato) 1.008-1.020 (2.0-5.0 °Plato) •
bitterness or for approximating traditional Alcohol by Weight (Volume) 5.5%-8.5%
American character. (6.9%-10.6%) • Hop Bitterness (IBU) 30-60; may
differ significantly from perceived bitterness •
Original Gravity (°Plato) 1.060-1.070 Color SRM (EBC) 4-9 (8-18 EBC)
!xi
American-Belgo-Style Ale American-Style Brown Ale
Color: Gold to black Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low Clarity: Chill haze is acceptable at low
temperatures temperatures
Perceived Malt Aroma & Flavor: Typically low. Perceived Malt Aroma & Flavor: Medium levels
Perception of specialty or roasted malts or of roasted malt, caramel and chocolate aromas
barley can be very low to robust in darker and flavors should be present.
versions. Perceived Hop Aroma & Flavor: Medium-low to
Perceived Hop Aroma & Flavor: Medium to medium-high
very high, exhibiting American-type hop aromas Perceived Bitterness: Medium to high
not usually found in traditional Belgian styles. Fermentation Characteristics: Low to medium-
Perceived Bitterness: Medium to very high low fruity esters may be present. Diacetyl
Fermentation Characteristics: Fruity esters are should not be present.
medium to high. Belgian yeast attributes such Body: Medium
as banana, berry, apple, coriander, spice and/or
smoky-phenolic should be in balance with malt Original Gravity (°Plato) 1.040-1.060 (10-14.7
and hops. Diacetyl, sulfur and attributes typical °Plato) • Apparent Extract/Final Gravity
of Brettanomyces should not be present. (°Plato) 1.010-1.018 (2.6-4.6 °Plato) • Alcohol
Body: Medium-low to medium by Weight (Volume) 3.3%-5.0% (4.2%-6.3%) •
Additional Notes: American-Belgo-Style Ales Hop Bitterness (IBU) 30-45 • Color SRM (EBC)
are either 1) non-Belgian beer types portraying 15-26 (30-52 EBC)
the unique characters imparted by yeasts
typically used in big, fruity Belgian-style ales,
or 2) defined Belgian-style beers displaying the American-Style Black Ale
hallmark attributes typical of American variety Color: Very dark to black
hops. These beers are unique unto themselves. Clarity: Opaque
When using these guidelines as the basis for Perceived Malt Aroma & Flavor: Low to
evaluating entries at competitions, brewers medium-low caramel malt and dark roasted
may be asked to provide supplemental malt aromas and flavors are present.
information about entries in this category to Astringency and burnt character of roast malt
allow for accurate evaluation of diverse should be absent.
entries. Such information might include the Perceived Hop Aroma & Flavor: Hop aroma and
underlying beer style upon which the entry is flavor is medium-high to high, with fruity,
based, or other information unique to the citrusy, piney, floral, herbal or other aromas
entry such as ingredients or processing which derived from hops of all origins.
influence perceived sensory outcomes. Perceived Bitterness: Medium-high to high
Competition organizers may create Fermentation Characteristics: Fruity esters are
subcategories which reflect groups of entries low to medium. Diacetyl should not be present.
based on color, hop varieties, or underlying Body: Medium
beer styles.
Original Gravity (°Plato) Varies with style • (13.8-18.2 °Plato) • Apparent Extract/Final
Apparent Extract/Final Gravity (°Plato) Varies Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato) •
with style • Alcohol by Weight (Volume) Varies Alcohol by Weight (Volume) 5.0%-6.0%
with style • Hop Bitterness (IBU) Varies with (6.3%-7.6%) • Hop Bitterness (IBU) 40-70 •
style • Color SRM (EBC) Varies with style (Varies Color SRM (EBC) 35+ (70+ EBC)
with style EBC)
American-Style Stout
Color: Black
Clarity: Opaque
!xii
Perceived Malt Aroma & Flavor: Coffee-like (7.0%-12.0%) • Hop Bitterness (IBU) 35-50 •
roasted barley and roasted malt aromas are Color SRM (EBC) 40+ (80+ EBC)
prominent. Low to medium malt sweetness with
low to medium caramel, chocolate, and/or
roasted coffee flavor should be present, with a American-Style Imperial Stout
distinct dry-roasted bitterness in the finish. Color: Black
Astringency from roasted malt and roasted Clarity: Opaque
barley is low. Slight roasted malt acidity is Perceived Malt Aroma & Flavor: Extremely rich
acceptable. malty aroma is typical. Extremely rich malty
Perceived Hop Aroma & Flavor: Medium to flavor with full sweet malt character is typical.
high, often with citrusy and/or resiny hop Roasted malt astringency and bitterness can be
qualities typical of many American hop moderate but should not dominate the overall
varieties. character.
Perceived Bitterness: Medium to high Perceived Hop Aroma & Flavor: Medium-high
Fermentation Characteristics: Fruity esters are to high with floral, citrus and/or herbal
low. Diacetyl is usually absent in these beers character.
but may be present at very low levels. Perceived Bitterness: Medium-high to very high
Body: Medium to full and balanced with rich malt character.
Additional Notes: Head retention should be Fermentation Characteristics: Fruity esters are
persistent high. Diacetyl should not be present.
Body: Full
(12.4-18.2 °Plato) • Apparent Extract/Final Original Gravity (°Plato) 1.080-1.100
Gravity (°Plato) 1.010-1.022 (2.6-5.6 °Plato) • (19.3-23.7 °Plato) • Apparent Extract/Final
Alcohol by Weight (Volume) 4.5%-6.4% Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato) •
(5.7%-8.0%) • Hop Bitterness (IBU) 35-60 • Alcohol by Weight (Volume) 5.5%-9.5%
Color SRM (EBC) 40+ (80+ EBC) (7.0%-12.0%) • Hop Bitterness (IBU) 50-80 •
Color SRM (EBC) 40+ (80+ EBC)
American-Style Imperial Porter

Color: Black Double Hoppy Red Ale
Clarity: Opaque Color: Deep amber to dark copper/reddish-
Perceived Malt Aroma & Flavor: No roast brown
barley or strong burnt/black malt character Clarity: Chill haze is acceptable at low
should be present. Medium malt, caramel and temperatures
cocoa sweetness should be present. Perceived Malt Aroma & Flavor: Medium to
Perceived Hop Aroma & Flavor: Low to medium-high caramel malt character should be
medium-high present in flavor and aroma. Low to medium
Perceived Bitterness: Medium-low to medium biscuit or toasted malt character may also be
Fermentation Characteristics: Fruity esters are present.
present but not overpowering and should Perceived Hop Aroma & Flavor: Hop aroma is
complement hop character and malt-derived high, derived from any variety of hops. Hop
sweetness. Diacetyl should not be present flavor is high and balanced with other beer
absent. attributes.
Body: Full Perceived Bitterness: High to very high
Fermentation Characteristics: Alcohol content
Original Gravity (°Plato) 1.080-1.100 is medium to high. Complex alcohol flavors may
(19.3-23.7 °Plato) • Apparent Extract/Final be present. Fruity esters are medium. Diacetyl
Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato) • should not be present.
Alcohol by Weight (Volume) 5.5%-9.5% Body: Medium to full
!xiii
Original Gravity (°Plato) 1.058-1.080 esters are medium to high. Diacetyl should not
(14.3-19.3 °Plato) • Apparent Extract/Final be present.
Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato) • Body: Medium to full
Alcohol by Weight (Volume) 4.9%-6.3% Additional Notes: This style of beer should
(6.1%-7.9%) • Hop Bitterness (IBU) 45-80 • exhibit the fresh character of hops. Oxidized or
Color SRM (EBC) 10-17 (20-34 EBC) aged character should not be present.

Imperial Red Ale (17.1-23.7 °Plato) • Apparent Extract/Final
Color: Deep amber to dark copper/reddish- Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato) •
brown Alcohol by Weight (Volume) 6.0%-8.4%
Clarity: Chill haze is acceptable at low (7.6%-10.6%) • Hop Bitterness (IBU) 65-100 •
temperatures Color SRM (EBC) 2-9 (4-18 EBC)
Perceived Malt Aroma & Flavor: Medium to
high caramel malt character is present in aroma
and flavor Juicy or Hazy Imperial or
Perceived Hop Aroma & Flavor: High hop
aroma and flavor, derived from any variety of
Double India Pale Ale
Color: Straw to deep gold
hops. Hop flavor is prominent, and balanced
Clarity: Low to very high degree of cloudiness is
with other beer attributes.
typical of these beers. Starch, yeast, hop,
Perceived Bitterness: Very high
protein and/or other compounds contribute to a
Fermentation Characteristics: Very high
wide range of hazy appearance within this
alcohol is a hallmark of this style. Complex
category.
alcohol flavors may be present. Fruity esters
Perceived Malt Aroma & Flavor: Low to high
are medium. Diacetyl should not be present.
malt aroma and flavor may be present
Body: Full
Perceived Hop Aroma & Flavor: High to very
high hop aroma and flavor are present, with
attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. The
impression of bitterness is soft and well-
integrated into overall balance, and may differ
significantly from measured or calculated IBU
levels.
Fermentation Characteristics: Medium-high to
American-Style Imperial or high fruity esters are present, and can
contribute to the perception of sweetness and
Double India Pale Ale be complementary to the hop profile. Diacetyl
Color: Straw to medium amber should not be present.
Clarity: Chill haze is acceptable at low Body: Medium to high. A silky or full mouthfeel
temperatures. Haze created by dry hopping is may contribute to overall flavor profile.
allowable at any temperature. Additional Notes: Grist may include oats,
Perceived Malt Aroma & Flavor: Low to wheat or other adjuncts to promote haziness.
medium pale malt character is typical. Low The term "juicy" is frequently used to describe
pale caramel malt character may be present. taste and aroma hop-derived attributes often
Perceived Hop Aroma & Flavor: Hop aroma and present in these beers which result from late,
flavor is very high. Hop character should be often very large, additions of hops. A juicy
fresh and evident, derived from any variety of character is not required, however. Other hop-
hops. Hop flavor should not be harsh. derived attributes such as citrus, pine, spice,
Perceived Bitterness: Very high but not harsh floral or others may be present with or without
Fermentation Characteristics: Alcohol content the presence of juicy attributes.
is medium-high to high and evident. Fruity
!xiv
Perceived Hop Aroma & Flavor: Low to
Original Gravity (°Plato) 1.070-1.100 medium
(17.1-23.7 °Plato) • Apparent Extract/Final Perceived Bitterness: Medium to medium-high
Gravity (°Plato) 1.012-1.024 (3.1-6.0 °Plato) • Fermentation Characteristics: Fruity esters are
Alcohol by Weight (Volume) 6.0%-8.4% often high and balanced by a complexity of
(7.6%-10.6%) • Hop Bitterness (IBU) 65-100; alcohols and high alcohol content. Diacetyl is
may differ significantly from perceived usually absent in these beers but may be
bitterness • Color SRM (EBC) 4-9 (8-18 EBC) present at very low levels. Phenolic yeast
character, sulfur, and/or DMS should not be
present. Oxidized, stale and aged attributes are
American-Style Barley Wine not typical of this style.
Ale Body: Full
Color: Amber to deep red/copper-garnet Additional Notes: This style is brewed with at
Clarity: Chill haze is acceptable at low least 50% wheat malt.
temperatures
Perceived Malt Aroma & Flavor: Caramel and/ Original Gravity (°Plato) 1.088-1.120 (21.1-28
or toffee malt aromas are often present. High °Plato) • Apparent Extract/Final Gravity
residual malty sweetness, often with caramel (°Plato) 1.024-1.032 (6.1-8 °Plato) • Alcohol
and/or toffee flavors, should be present. by Weight (Volume) 6.7%-9.6% (8.5%-12.2%) •
Perceived Hop Aroma & Flavor: Medium to Hop Bitterness (IBU) 45-85 • Color SRM (EBC)
very high. American hop varieties are often 5+ (10+ EBC)
used, but are not required for this style.
Perceived Bitterness: High
Fermentation Characteristics: Complex
Smoke Porter
Color: Dark brown to black
alcohols are evident. Fruity esters are often
Clarity: Opaque
high. Diacetyl is usually absent in these beers
Perceived Malt Aroma & Flavor: Smoked
but may be present at very low levels.
porters will exhibit mild to assertive smoke
Body: Full
malt aroma and flavor in balance with other
Additional Notes: Vinous, sherry-like or port-
aroma attributes. Black malt character can be
like attributes arising from oxidation may be
present in some porters, while others may be
considered positive when in harmony with
absent of strong roast character. Roast barley
overall flavor profile.
character is absent to low depending on
underlying porter style being smoked. Medium
to high malt sweetness, and caramel and
chocolate flavors, are acceptable.
Perceived Hop Aroma & Flavor: None to
by Weight (Volume) 6.7%-9.6% (8.5%-12.2%) •
medium
Perceived Bitterness: Medium to medium-high
11-18 (22-36 EBC)
Fermentation Characteristics: Low to medium
fruity esters are acceptable
American-Style Wheat Wine Body: Medium to full
Ale evaluating entries at competitions, brewers
Color: Gold to black may be asked to provide supplemental
Clarity: Chill haze is acceptable at low information about entries in this category to
temperatures allow for accurate evaluation of diverse
Perceived Malt Aroma & Flavor: Bread, wheat, entries. Such information should include the
honey and/or caramel malt aromas and flavors traditional style of porter as well as the wood
are often present. High residual malt sweetness type used as a smoke source (e.g. “alder
should be present. smoked brown porter”).
!xv
the underlying beer style upon which the entry
Original Gravity (°Plato) 1.050-1.065 is based, or other information unique to the
(12.4-15.9 °Plato) • Apparent Extract/Final entry such as ingredients or processing which
Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato) • influence perceived sensory outcomes.
(5.1%-8.9%) • Hop Bitterness (IBU) 20-40 • Original Gravity (°Plato) May vary widely •
Color SRM (EBC) 20+ (40+ EBC) Apparent Extract/Final Gravity (°Plato) May
vary widely • Alcohol by Weight (Volume) May
vary widely • Hop Bitterness (IBU) May vary
American-Style Sour Ale widely • Color SRM (EBC) May vary widely (May
Color: Pale to black vary widely EBC)
Clarity: Chill haze, bacteria and yeast-induced
haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker American-Style Fruited Sour
versions, roasted malt, caramel and chocolate
aromas and flavors should be present at low
Ale
Color: Can range from pale to black depending
levels.
on underlying beer style and is often influenced
Perceived Hop Aroma & Flavor: Low to high
by the color of added fruit
Perceived Bitterness: Low to high
Clarity: Chill haze, bacteria and yeast-induced
Fermentation Characteristics: Moderate to
haze is acceptable at any temperature.
intense, yet balanced, fruity esters are present.
Perceived Malt Aroma & Flavor: Low. In darker
Diacetyl, DMS and Brettanomyces should not be
versions, roasted malt, caramel and/or
present. The evolution of natural acidity
chocolate aromas and flavors should be present
develops a balanced complexity. The acidity
at low levels.
present is usually in the form of lactic, acetic
Perceived Hop Aroma & Flavor: Low to High
and other organic acids naturally developed
Perceived Bitterness: Low to high and in
with acidified malt in the mash or in kettle or
balance with fruit character
post wort fermentation and is produced by
Fermentation Characteristics: Moderate to
various microorganisms including certain
intense, yet balanced, fruity esters are present.
bacteria and yeasts. Acidic character can be a
Diacetyl, DMS and Brettanomyces should not be
complex balance of several types of acid and
present. The evolution of natural acidity
attributes of age. There should be no residual
develops a balanced complexity. The acidity
flavors from liquids previously aged in a barrel
present is usually in the form of lactic, acetic
such as bourbon or sherry. Wood vessels may be
and other organic acids naturally developed
used during the fermentation and aging
with acidified malt in the mash or in kettle or
process, but wood-derived flavors such as
post wort fermentation and is produced by
vanillin should not be present.
various microorganisms including certain
Body: Low to high
bacteria and yeasts. Acidic character can be a
Additional Notes: Beers exhibiting wood-
complex balance of several types of acid and
derived characters or characters of liquids
attributes of age. There should be no residual
previously aged in wood are categorized as
flavors from liquids previously aged in a barrel
Wood-Aged Sour Beer.
such as bourbon or sherry. Wood vessels may be
Competition organizers may create
used during the fermentation and aging
subcategories which reflect groups of entries
process, but wood-derived flavors such as
based on color, hop varieties, microflora, spices
vanillin should not be present.
or other ingredients, etc. When using these
Body: Low to High
guidelines as the basis for evaluating entries at
Additional Notes: Fruit aromas, ranging from
competitions, brewers may be asked to provide
subtle to intense, should be present. Fruit or
supplemental information about entries in this
fruit extracts, used as an adjunct in either the
category to allow for accurate evaluation of
mash, kettle, primary or secondary
diverse entries. Such information might include
!xvi
fermentation, provide harmonious fruit cold. Ale yeast is used for fermentation. Lager
character ranging from subtle to intense. Beers yeast is sometimes used for bottle conditioning
exhibiting wood-derived attributes or evidence or final cold conditioning.
of liquids previously aged in wood are
categorized as Fruited Wood-Aged Sour Beer. Original Gravity (°Plato) 1.042-1.048
Competition organizers may create (10.5-11.9 °Plato) • Apparent Extract/Final
subcategories which reflect groups of entries Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato) •
based on color, hop varieties, microflora, spices Alcohol by Weight (Volume) 3.8%-4.2%
or other ingredients, etc. When using these (4.8%-5.3%) • Hop Bitterness (IBU) 22-30 •
guidelines as the basis for evaluating entries at Color SRM (EBC) 3-6 (6-12 EBC)
competitions, brewers may be asked to provide
supplemental information about entries in this
category to allow for accurate evaluation of German-Style Altbier
diverse entries. Such information might include Color: Copper to dark brown
the underlying beer style upon which the entry Clarity: Clear to slightly hazy. Chill haze should
is based, or other information unique to the not be present
entry such as ingredients or processing which Perceived Malt Aroma & Flavor: A variety of
influence perceived sensory outcomes. malts contributes to medium-low to medium
malt aroma and flavor. Toast aroma typical of
Original Gravity (°Plato) May vary widely • Munich malts should be present. Slight nuttiness
Apparent Extract/Final Gravity (°Plato) May is acceptable. Roast malt character should be
vary widely • Alcohol by Weight (Volume) May present at low levels and well-integrated with
vary widely • Hop Bitterness (IBU) May vary the overall malt profile. Smoke character
widely • Color SRM (EBC) May vary widely (May should not be present.
vary widely EBC) Perceived Hop Aroma & Flavor: Low to
medium with hop flavor more perceptible than
aroma, with attributes typical of traditional
GERMAN ORIGIN ALE STYLES German noble hops.
Perceived Bitterness: Medium to high,
producing a clean dry finish. Forty-plus IBU is
German-Style Koelsch typical for Altbiers originating in Dusseldorf.
Color: Straw to gold Fermentation Characteristics: Fruity esters are
Clarity: Chill haze should not be present absent to low, with attributes expressed subtly
Perceived Malt Aroma & Flavor: Malt character as citrus, pear, dark cherry or plum. A slight
is very low to low with soft sweetness. Caramel sulphur aroma is acceptable. Diacetyl should
character should not be present. not be present.
Perceived Hop Aroma & Flavor: Low, and if Body: Medium-low to medium.
present, should express noble hop character. Additional Notes: The Altbier style is originally
Perceived Bitterness: Medium to medium-high from the Dusseldorf area. The overall
Fermentation Characteristics: Fruity esters are impression is clean, crisp and flavorful with a
absent to low, expressed as pear, apple or wine- dry finish.
like attributes when present. Diacetyl should
not be present. Original Gravity (°Plato) 1.044-1.052 (11-12.9
Body: Low to medium-low. Dry and crisp. °Plato) • Apparent Extract/Final Gravity
Additional Notes: Traditional examples often (°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Alcohol
display persistent head retention. Small by Weight (Volume) 3.6%-4.4% (4.6%-5.6%) •
amounts of wheat can be used in brewing beers Hop Bitterness (IBU) 25-52 • Color SRM (EBC)
of this style. Koelsch-style beers are fermented 11-19 (22-38 EBC)
at warmer temperatures than is typical for
lagers, but at lower temperatures than most
English and Belgian-style ales. They are aged
!xvii
Clarity: Clear to hazy. Haze may or may not be
Berliner-Style Weisse from yeast.
Color: Straw to pale. These are the lightest of
Perceived Malt Aroma & Flavor: Malt
all the German wheat beers.
sweetness and attributes are not present to
Clarity: May appear hazy or cloudy from yeast
very low
or chill haze
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to low
sweetness is absent
Fermentation Characteristics: Medium to high
lactic acid character should be present and
Perceived Bitterness: Not present to very low
expressed as a sharp, refreshing sourness.
These beers are not excessively aged.
low to medium. Diacetyl should not be present.
Body: Low to medium-low
Brettanomyces character may be absent or
Additional Notes: These beers typically contain
present at low to medium levels, and if present
malted barley and unmalted wheat, with some
may be expressed as horsey, goaty, leathery,
versions also containing oats. Salt (table salt)
phenolic, fruity and/or acidic aromas and
and coriander may be present in low amounts,
flavors. The unique combination of yeast and
or may be absent.
lactic acid bacteria fermentation yields a beer
that is acidic and highly attenuated.
evaluating entries at competitions, brewers
Body: Very low
may be asked to provide supplemental
Additional Notes: Carbonation is high.
information about entries in this category to
Traditionally, some Berliners were brewed or
allow for accurate evaluation of diverse
served with fruit, spices or syrups. Some more
entries. Such information might include
contemporary versions have been brewed with
whether coriander, salt and/or Brettanomyces
other ingredients such as darker malts. Any such
is used and/or other information about the
versions will take on corresponding hues, and
brewing process.
may exhibit flavor and aroma attributes typical
of such ingredients.
by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) •
2-7 (4-14 EBC)
entries. Competition organizers may create
subcategories which reflect groups of entries
based on the addition of fruit, spice or Contemporary-Style Gose
specialty malt, or other ingredients or Color: Usually straw to medium amber, and can
processes. Fruited or flavored entries would be take on the color of added fruits or other
accompanied by a very brief description of the ingredients such as darker malts.
fruit/flavor used by the brewer. Clarity: Clear to hazy. Haze may or may not
result from yeast
Original Gravity (°Plato) 1.028-1.044 (7.1-11 Perceived Malt Aroma & Flavor: Malt aroma
°Plato) • Apparent Extract/Final Gravity and flavor is not present to very low
(°Plato) 1.004-1.006 (1-1.5 °Plato) • Alcohol Perceived Hop Aroma & Flavor: Very low to
by Weight (Volume) 2.2%-4.0% (2.8%-5.0%) • low
Hop Bitterness (IBU) 3-6 • Color SRM (EBC) 2-4 Perceived Bitterness: Not present to medium
(4-8 EBC) Fermentation Characteristics: Horsey, leathery
or earthy aromas contributed by Brettanomyces
yeasts may be present but at low levels as
Leipzig-Style Gose these beers do not undergo prolonged aging.
Color: Straw to light amber
Contemporary Gose may be fermented with
!xviii
pure beer yeast strains, or with yeast mixed be present at low to medium-high levels.
with bacteria. Alternatively, they may be Diacetyl should not be present.
spontaneously fermented. Low to medium lactic Body: Medium to full
acid character is present in all examples Additional Notes: These beers are made with at
expressed as a sharp, refreshing sourness. least 50 percent malted wheat. Hefeweizens
Body: Low to medium-low are very highly carbonated. These beers are
Additional Notes: These beers may be brewed typically (though not always) roused during
with malted barley, wheat and oats and pouring, and when yeast is present, they will
unmalted barley, wheat, and oats; have a yeasty flavor and a characteristically
contemporary examples may also contain other fuller mouthfeel.
grains. As in traditional examples, low level salt
(table salt) and coriander additions may or may Original Gravity (°Plato) 1.047-1.056
not be present in Contemporary Gose. (11.7-13.8 °Plato) • Apparent Extract/Final
Attributes from the use of a wide variety of Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
herbs, spices, flowers, fruits or other Alcohol by Weight (Volume) 3.9%-4.4%
ingredients not found in traditional Leipzig- (4.9%-5.6%) • Hop Bitterness (IBU) 10-15 •
Style Gose may also be present and in harmony Color SRM (EBC) 3-9 (6-18 EBC)
with overall flavor profile.
evaluating entries at competitions, brewers South German-Style Kristal
may be asked to provide supplemental Weizen
information about entries in this category to Color: Straw to amber
allow for accurate evaluation of diverse Clarity: Clear with no chill haze present.
entries. Such information might include any Because the beer is filtered, no yeast should be
herbs, spices, fruit or other added ingredients, present.
and/or information about the brewing process. Perceived Malt Aroma & Flavor: Malt
sweetness is very low to medium-low
Original Gravity (°Plato) 1.036-1.056 (9-13.8 Perceived Hop Aroma & Flavor: Not present to
°Plato) • Apparent Extract/Final Gravity very low
(°Plato) 1.008-1.012 (2.1-3.1 °Plato) • Alcohol Perceived Bitterness: Very low
by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) • Fermentation Characteristics: The aroma and
Hop Bitterness (IBU) 5-30 • Color SRM (EBC) flavor are very similar to Hefeweizen with the
3-9 (6-18 EBC) caveat that fruity and phenolic characters are
not combined with the yeasty flavor and fuller-
bodied mouthfeel of yeast. The phenolic
South German-Style characteristics are often described as clove-like
Hefeweizen or nutmeg-like and can be smoky or even
Color: Straw to amber vanilla-like. A Banana-like ester aroma and
Clarity: If served with yeast, appearance may flavor is often present. Diacetyl should not be
be very cloudy. present. Kristal Weizens are well attenuated
Perceived Malt Aroma & Flavor: Very low to and very highly carbonated.
medium-low Body: Medium to full
Perceived Hop Aroma & Flavor: Not present to Additional Notes: These beers are made with at
very low least 50 percent malted wheat. They have no
Perceived Bitterness: Very low yeast flavor and they exhibit a cleaner, drier
Fermentation Characteristics: Med-low to mouthfeel than counterparts served with yeast.
med-high fruity and phenolic attributes are
hallmarks of this style. Phenolic attributes such Original Gravity (°Plato) 1.047-1.056
as clove, nutmeg, smoke and vanilla are (11.7-13.8 °Plato) • Apparent Extract/Final
present. Banana ester aroma and flavor should Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
!xix
Alcohol by Weight (Volume) 3.9%-4.4% Fermentation Characteristics: The phenolic
(4.9%-5.6%) • Hop Bitterness (IBU) 10-15 • and estery aromas and flavors typical of
Color SRM (EBC) 3-9 (6-18 EBC) Weissbiers are present but less pronounced in
Bernsteinfarbenes Weissbiers. These beers
should be well attenuated and very highly
German-Style Leichtes Weizen carbonated. Diacetyl should not be present.
Color: Straw to copper-amber Body: Medium to full
Clarity: If served with yeast, appearance may Additional Notes: These beers are made with at
be very cloudy. least 50 percent wheat malt. They are often
Perceived Malt Aroma & Flavor: Very low to roused during pouring, and when yeast is
medium-low present, they will have a yeasty flavor and a
Perceived Hop Aroma & Flavor: Not present to fuller mouthfeel.
very low
Perceived Bitterness: Very low Original Gravity (°Plato) 1.048-1.056
Fermentation Characteristics: The phenolic (11.9-13.8 °Plato) • Apparent Extract/Final
and estery aromas typical of Weissbiers should Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
be present but less pronounced in this style. Alcohol by Weight (Volume) 3.8%-4.3%
The overall flavor profile is less complex than (4.8%-5.4%) • Hop Bitterness (IBU) 10-15 •
Hefeweizen due to a lower alcohol content and Color SRM (EBC) 9-13 (18-26 EBC)
there is less yeasty flavor. Diacetyl should not
be present.
Body: Low with a lighter mouthfeel than South German-Style Dunkel
Hefeweizen. The German word “leicht” means
light, and as such these beers are light versions
Weizen
Color: Copper-brown to very dark
of Hefeweizen.
Clarity: If served with yeast, appearance may
Additional Notes: These beers are made with at
be very cloudy
least 50 percent wheat malt. They are often
Perceived Malt Aroma & Flavor: Distinct sweet
roused during pouring, and when yeast is
maltiness and a chocolate-like character from
present, they will have a yeasty flavor and a
roasted malt characterize this beer style. Dark
fuller mouthfeel.
barley malts are frequently used along with
dark Cara or color malts.
Perceived Bitterness: Low
(°Plato) 1.004-1.008 (1-2.1 °Plato) • Alcohol
Fermentation Characteristics: The phenolic
by Weight (Volume) 2.0%-2.8% (2.5%-3.5%) •
and estery aromas and flavors typical of
Weissbiers are present but less pronounced in
3.5-15 (7-30 EBC)
Dunkel Weissbiers. Dunkel Weissbiers should be
well attenuated and very highly carbonated.
South German-Style Diacetyl should not be present
Body: Medium to full
Bernsteinfarbenes Weizen Additional Notes: These beers are made with at
Color: Amber to light brown. The German word least 50 percent wheat malt. They are often
Bernsteinfarben means amber-colored. roused during pouring, and when yeast is
Clarity: If served with yeast, appearance may present, they will have a yeasty flavor and a
be very cloudy. characteristically fuller mouthfeel.
Perceived Malt Aroma & Flavor: Distinct sweet
maltiness and caramel or bread-like character Original Gravity (°Plato) 1.048-1.056
arises from the use of medium-colored malts. (11.9-13.8 °Plato) • Apparent Extract/Final
Perceived Hop Aroma & Flavor: Not present Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
Perceived Bitterness: Low Alcohol by Weight (Volume) 3.8%-4.3%
!xx
(4.8%-5.4%) • Hop Bitterness (IBU) 10-15 • Perceived Hop Aroma & Flavor: Not present
Color SRM (EBC) 10-25 (20-50 EBC) Perceived Bitterness: Very low to low
banana–like and/or other fruity ester aromas
South German-Style and flavors are typical. Clove-like and/or other
Weizenbock phenolic aromas and flavors should also be
Color: Gold to very dark present. No yeast aroma should be present in
Clarity: If served with yeast, appearance may versions without yeast. Versions packaged and
be very cloudy. served without yeast will not have yeast flavor
Perceived Malt Aroma & Flavor: Medium malty or full mouthfeel typical of beers with yeast.
sweetness should be present. If dark, a mild Versions with yeast will have low to medium
roast malt character should emerge in the yeast aroma and flavor and a full mouthfeel,
flavor and, to a lesser degree, in the aroma. but the yeast character should not overpower
Perceived Hop Aroma & Flavor: Not present the balance of rye and barley malts, esters and
Perceived Bitterness: Low phenolics.
Fermentation Characteristics: Balanced, clove- Body: Low to medium
like phenolic and fruity ester banana notes Additional Notes: Grist should include at least
produce a well-rounded flavor and aroma. 30 percent rye malt. Versions with yeast are
Diacetyl should not be present. Carbonation often roused during pouring. When yeast is
should be high. present, the beer should have a yeasty flavor
Body: Medium to full and a fuller mouthfeel.
Additional Notes: These beers are made with at
least 50 percent wheat malt. They are often Original Gravity (°Plato) 1.047-1.056
roused during pouring, and when yeast is (11.7-13.8 °Plato) • Apparent Extract/Final
present, they will have a yeasty flavor and a Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) •
fuller mouthfeel. Alcohol by Weight (Volume) 3.9%-4.4%
Original Gravity (°Plato) 1.066-1.080 Color SRM (EBC) 4-25 (8-50 EBC)
Bamberg-Style Weiss
(7.0%-9.5%) • Hop Bitterness (IBU) 15-35 • Rauchbier
Color SRM (EBC) 4.5-30 (9-60 EBC) Color: Pale to chestnut brown
Clarity: If served with yeast, appearance may
be very cloudy.
German-Style Rye Ale Perceived Malt Aroma & Flavor: In darker
Color: Pale to very dark, with darker versions versions, a detectable degree of roast malt may
ranging from dark amber to dark brown. be present without being aggressive. Smoky
Clarity: Chill haze is acceptable in versions malt aroma and flavor, ranging from low to
packaged and served without yeast. In versions high, should be present. Smoke character
served with yeast, appearance may range from should be smooth, not harshly phenolic,
hazy to very cloudy. suggesting a mild sweetness.
Perceived Malt Aroma & Flavor: In darker Perceived Hop Aroma & Flavor: Not present
versions, malt aromas and flavors can optionally Perceived Bitterness: Low
include low roasted malt characters expressed Fermentation Characteristics: The aroma and
as cocoa/chocolate or caramel, and/or flavor of a Weiss Rauchbier with yeast should be
aromatic toffee, caramel, or biscuit attributes. fruity and phenolic. The phenolic
Malt sweetness can vary from low to medium. characteristics are often described as clove,
Low level roast malt astringency is acceptable nutmeg, vanilla and smoke. Banana esters are
when balanced with low to medium malt often present at low to medium-high levels. No
sweetness.
!xxi
diacetyl should be perceived. Weissbiers are Perceived Malt Aroma & Flavor: Malt aroma
well attenuated and very highly carbonated. should be low. Caramel or toasted malt flavor is
Body: Medium to full acceptable.
Additional Notes: These beers are made with at Perceived Hop Aroma & Flavor: Low but
least 50 percent wheat malt. They are often noticeable. Noble-type hops are commonly
roused during pouring, and when yeast is used.
present, they will have a yeasty flavor and a Perceived Bitterness: Low to medium
fuller mouthfeel. Fermentation Characteristics: Low to medium
fruity esters are present. Yeast-derived phenolic
Original Gravity (°Plato) 1.047-1.056 spicy flavors and aromas should be present at
(11.7-13.8 °Plato) • Apparent Extract/Final low to medium-low levels. Diacetyl should not
Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • be present.
Alcohol by Weight (Volume) 3.9%-4.4% Body: Low to medium
Color SRM (EBC) 4-18 (8-36 EBC) Original Gravity (°Plato) 1.044-1.054 (11-13.3
BELGIAN AND FRENCH ORIGIN ALE by Weight (Volume) 3.2%-5.0% (4.1%-6.3%) •
STYLES Hop Bitterness (IBU) 20-30 • Color SRM (EBC)
6-12 (12-24 EBC)
Belgian-Style Blonde Ale
Color: Pale to light amber Belgian-Style Pale Strong Ale
Clarity: Chill haze is acceptable at low Color: Pale to copper
temperatures Clarity: Chill haze is acceptable at low
Perceived Malt Aroma & Flavor: Malt aroma temperatures
and flavor is low Perceived Malt Aroma & Flavor: Malt character
Perceived Hop Aroma & Flavor: Not present to is low to medium. A complex fruitiness is often
low. Noble-type hops are commonly used. present.
Perceived Bitterness: Very low to medium-low Perceived Hop Aroma & Flavor: Medium-low to
Fermentation Characteristics: Low to medium medium-high
fruity esters are balanced with low level malt Perceived Bitterness: Medium-low to medium-
attributes. Low yeast-derived phenolic spiciness high
may be present. Diacetyl and acidic character Fermentation Characteristics: Low to medium
should not be present. fruity esters are present. Yeast-derived phenolic
Body: Low to medium spicy flavors and aromas should be present at
low to medium-low levels. Diacetyl is usually
Original Gravity (°Plato) 1.054-1.068 absent in these beers but may be present at
(13.3-16.6 °Plato) • Apparent Extract/Final very low levels.
Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Body: Very low to medium
Alcohol by Weight (Volume) 5.0%-6.2% Additional Notes: These beers are often
(6.3%-7.9%) • Hop Bitterness (IBU) 15-30 • brewed with light-colored Belgian candy sugar.
Color SRM (EBC) 4-7 (8-14 EBC) Herbs and spices are sometimes used to
delicately flavor these strong ales. These beers
can be malty in overall impression or dry and
Belgian-Style Pale Ale highly attenuated. They can have a deceptively
Color: Gold to copper high alcohol character and a relatively light
Clarity: Chill haze is acceptable at low body for beers of high alcoholic strength. Some
temperatures versions may be equally high in alcohol with a
more medium in body.
!xxii
Original Gravity (°Plato) 1.064-1.096 Perceived Hop Aroma & Flavor: Low, if
(15.7-22.9 °Plato) • Apparent Extract/Final present.
Gravity (°Plato) 1.008-1.024 (2-6.1 °Plato) • Perceived Bitterness: Medium-low to medium
Alcohol by Weight (Volume) 5.6%-8.8% Fermentation Characteristics: Fruity esters
(7.1%-11.2%) • Hop Bitterness (IBU) 20-50 • (especially banana) are absent or present at
Color SRM (EBC) 3.5-10 (7-20 EBC) low levels. Clove-like phenolic flavor and aroma
may be present at low to medium-low levels.
Diacetyl character should not be present.
Belgian-Style Dark Strong Ale Body: Low to medium
Color: Medium amber to very dark Additional Notes: Head should be dense and
Clarity: Chill haze is acceptable at low mousse-like
temperatures
Perceived Malt Aroma & Flavor: Medium to Original Gravity (°Plato) 1.060-1.075
high malt aroma and complex fruity aromas are (14.7-18.2 °Plato) • Apparent Extract/Final
distinctive. Medium to high malt intensity can Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato) •
be rich, creamy and sweet. Fruity complexity Alcohol by Weight (Volume) 5.0%-6.0%
along with soft roasted malt flavor adds distinct (6.3%-7.6%) • Hop Bitterness (IBU) 20-35 •
character. Color SRM (EBC) 16-36 (32-72 EBC)
medium
Perceived Bitterness: Low to medium Belgian-Style Tripel
Fermentation Characteristics: Yeast-derived Color: Pale to light amber
phenolic spicy flavors and aromas should be Clarity: Chill haze is acceptable at low
present at low to medium-low levels. Diacetyl is temperatures. Traditional Tripels are bottle
usually absent in these beers but may be conditioned and may exhibit slight yeast haze.
present at very low levels. However, yeast should not be intentionally
Body: Medium to full roused.
Additional Notes: These beers are often Perceived Malt Aroma & Flavor: Low sweetness
(though not always) brewed with dark Belgian from very pale malts should be present. There
candy sugar. Herbs and spices are sometimes should be no roasted or dark malt character.
used to delicately flavor these strong ales. Perceived Hop Aroma & Flavor: Low, if present
These beers are typically well attenuated with Perceived Bitterness: Medium to medium-high
a deceptive alcoholic strength. Fermentation Characteristics: A complex,
sometimes mildly spicy, aroma and flavor
Original Gravity (°Plato) 1.064-1.096 characterize this style. Clove-like phenolic
(15.7-22.9 °Plato) • Apparent Extract/Final aroma and flavor may be very low. Fruity
Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato) • esters, including banana, are also common, but
Alcohol by Weight (Volume) 5.6%-8.8% not required. Traditional Tripels are often well
(7.1%-11.2%) • Hop Bitterness (IBU) 20-50 • attenuated. Alcohol strength and flavor should
Color SRM (EBC) 9-35 (18-70 EBC) be present.
Body: Medium
Additional Notes: Head should be dense and
Belgian-Style Dubbel mousse-like. Brewing sugar may be used to
Color: Brown to very dark lighten the body. Hop/malt character should be
Clarity: Chill haze is acceptable at low balanced. The overall beer flavor may finish
temperatures. Slight yeast haze may be present sweet, though any sweet finish should be light.
in bottle conditioned versions. Oxidized character, if evident in aged Tripels,
Perceived Malt Aroma & Flavor: Cocoa, dark or should be mild and pleasant.
dried fruit and/or caramel aroma attributes
should be present along with malty sweetness. Original Gravity (°Plato) 1.070-1.092 (17.1-22
!xxiii
(°Plato) 1.008-1.018 (2.1-4.6 °Plato) • Alcohol Perceived Hop Aroma & Flavor: Hop aroma is
by Weight (Volume) 5.6%-8.0% (7.1%-10.1%) • not present to low. Hop flavor is not present.
Hop Bitterness (IBU) 20-45 • Color SRM (EBC) Perceived Bitterness: Low, from noble-type
4-7 (8-14 EBC) hops.
fruity esters are present. Mild phenolic
Belgian-Style Quadrupel spiciness and yeast flavors may be present. Mild
Color: Amber to dark brown acidity is appropriate. Diacetyl should not be
Clarity: Chill haze is acceptable at low present.
temperatures Body: Low to medium, with a degree of
Perceived Malt Aroma & Flavor: Caramel, dark creaminess from wheat starch.
sugar and malty sweet flavors and aromas can Additional Notes: Wits are brewed with malted
be intense, but not cloying, and should barley, unmalted wheat and sometimes oats.
complement fruitiness. They are spiced with coriander and orange
Perceived Hop Aroma & Flavor: Not present to peel. Coriander and light orange peel aroma
very low may be present, sometimes as an unidentified
Perceived Bitterness: Low to medium-low spiciness.
Fermentation Characteristics: Perception of
alcohol can be strong. Complex fruity flavors, Original Gravity (°Plato) 1.044-1.050 (11-12.4
such as raisins, dates, figs, grapes and/or plums °Plato) • Apparent Extract/Final Gravity
are often present and may be accompanied by (°Plato) 1.006-1.008 (1.5-2.1 °Plato) • Alcohol
wine-like attributes at low levels. Clove-like by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) •
phenolic flavor and aroma may be present at Hop Bitterness (IBU) 10-17 • Color SRM (EBC)
low to medium-low levels. Diacetyl and DMS 2-4 (4-8 EBC)
should not be present.
Body: Full with creamy mouthfeel
Additional Notes: Head should be dense and Classic French & Belgian-Style
mousse-like. Quadrupels are well attenuated
and are characterized by an intense alcohol
Saison
Color: Gold to light amber
presence balanced by other flavors, aromas and
Clarity: Chill haze or slight yeast haze is
bitterness. They are well balanced with
acceptable
savoring/sipping-type drinkability. Oxidized
Perceived Malt Aroma & Flavor: Low, but
character, if present in aged Quads, should be
providing foundation for the overall balance.
mild and pleasant.
medium and characterized by European-type
hops: floral, herbal and/or woody traits are
common.
Perceived Bitterness: Medium-low to medium,
by Weight (Volume) 7.2%-11.2% (9.1%-14.2%) •
but not assertive.
16-36 (32-72 EBC)
medium to high. Low to medium-low level
phenolics may be present, expressed as spice-
Belgian-Style Witbier like or other attributes. Phenolics should not be
Color: Straw to pale harsh or dominant and should be in harmony
Clarity: Unfiltered starch and yeast haze should with ester profile and hops. Fruity and spicy
be visible. Wits are traditionally bottle black pepper attributes derived from Belgian
conditioned and served cloudy. yeast are common. Diacetyl should not be
Perceived Malt Aroma & Flavor: Very low to present. Very low levels of Brettanomyces
low yeast-derived flavors that are slightly acidic,
fruity, horsey, goaty and/or leather-like, may
!xxiv
be present but are not required. Fruitiness and acceptable. Color, body, malt character, esters,
spicy black pepper derived from Belgian yeast is alcohol level and hop character should
common. These beers are well attenuated and harmonize with attributes from special
often bottle conditioned contributing some ingredients.
yeast character and high carbonation. When using these guidelines as the basis for
Body: Very low to low evaluating entries at competitions, brewers
Original Gravity (°Plato) 1.040-1.060 (10-14.7 information about entries in this category to
°Plato) • Apparent Extract/Final Gravity allow for accurate evaluation of diverse
(°Plato) 1.004-1.008 (1.0-2.0 °Plato) • Alcohol entries. Such information might include the
by Weight (Volume) 3.5%-5.4% (4.4%-6.8%) • underlying beer style upon which the entry is
Hop Bitterness (IBU) 20-38 • Color SRM (EBC) based, or other information unique to the
4-7 (8-14 EBC) entry such as ingredients such as malts and
grains, hop varieties, microflora, fruit, spices,
or other ingredients, etc. or processing which
Specialty Saison influence perceived sensory outcomes.
Color: Pale 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
Clarity: Chill haze or slight yeast haze is °Plato) • Apparent Extract/Final Gravity
acceptable (°Plato) 1.008-1.014 (2.0-3.5 °Plato) • Alcohol
Perceived Malt Aroma & Flavor: Typically low by Weight (Volume) 3.5%-6.6% (4.4%-8.4%) •
to medium-low, but may vary in beers made Hop Bitterness (IBU) 20-40 • Color SRM (EBC)
with specialty malts. 4-20 (8-40 EBC)
medium-high
Perceived Bitterness: Medium to medium-high French-Style Bière de Garde
Fermentation Characteristics: Fruity esters are Color: Light amber to chestnut brown/red
medium to high. Diacetyl should not be Clarity: Chill haze is acceptable. These beers
present. Complex alcohols, herbs, spices, low are often bottle conditioned so slight yeast
Brettanomyces attributes including slightly haze is acceptable.
acidic, fruity, horsey, goaty and leather-like, as Perceived Malt Aroma & Flavor: These beers
well as clovey and smoky phenolics may be are characterized by a toasted malt aroma
present. Herb and/or spice flavors, including along with a slight malt sweetness and/or
notes of black pepper, may be present. A low toasted malt flavor.
level of sour acidic flavor is acceptable when in Perceived Hop Aroma & Flavor: Low to
balance with other components. These beers medium from noble-type hops
are often bottle conditioned and display some Perceived Bitterness: Low to medium
yeast character and high carbonation. Fermentation Characteristics: Fruity ester
Body: Low to medium aromas are medium to high. Whereas fruity
Additional Notes: Contemporary Specialty ester flavors are low to medium. Diacetyl
Saison represent a very wide family of specialty should not be present. Bière de Garde may have
beers. Entries brewed with dark malts, fruit(s), Brettanomyces yeast-derived flavors that are
spice(s) or other special ingredients may slightly acidic, fruity, horsey, goaty and/or
deviate substantially from traditional leather-like. Alcohol may be evident in higher
appearance and flavor and from parameters strength beers.
shown in this guideline. Ingredients including Body: Low to medium
spices, herbs, flowers, fruits, vegetables, Additional Notes: Earthy and/or cellar-like
fermentable sugars and carbohydrates, special aromas are acceptable.
yeasts of all types, wood aging, etc. may
contribute unique attributes to these beers. Original Gravity (°Plato) 1.060-1.080
Earthy and/or cellar-like aromas are (14.7-19.3 °Plato) • Apparent Extract/Final
!xxv
Belgian-Style Lambic
Color: Gold to medium amber
Clarity: Cloudiness is acceptable
character should not be present
Belgian-Style Flanders Oud Perceived Hop Aroma & Flavor: Not present to
very low, and can include cheesy or floral
Bruin or Oud Red Ale lavender character. Hop character is achieved
Color: Copper to very dark. SRM/EBC color by using stale and aged hops at low rates.
values can be misleading because the red Perceived Bitterness: Very low
spectrum of color is not accurately assessed by Fermentation Characteristics: Characteristic
these measurement systems. horsey, goaty, leathery and phenolic aromas and
Clarity: Chill haze is acceptable at low flavors derived from Brettanomyces yeast are
temperatures. Some versions may be more often present at moderate levels. High to very
highly carbonated. Bottle conditioned versions high fruity esters are present. Traditionally,
may appear cloudy when served. Lambics are unblended and spontaneously
Perceived Malt Aroma & Flavor: Roasted malt fermented. They express high to very high
aromas and flavors including cocoa are levels of fruity esters as well as bacteria and
acceptable at low levels. A very low level of yeast-derived sourness. Some versions are
malt sweetness may be present and balanced fermented with the addition of cultured yeast
by acidity from Lactobacillus. and bacteria. Carbonation can range from very
Perceived Hop Aroma & Flavor: Not present low to high. Vanillin and other wood-derived
Perceived Bitterness: Very low to medium-low, flavors should not be present.
though acidity and wood aging (if used) may Body: Very low with dry mouthfeel
mask higher bitterness levels. Additional Notes: Lambics originating in the
Fermentation Characteristics: Brettanomyces- Brussels area of Belgium are often simply called
produced aromas and flavors should be absent Lambic. Versions of this beer style made
or very low. Fruity esters expressed as cherry or outside of the Brussels area cannot be called
green apple attributes are apparent. Overall true Lambics. These versions are said to be
flavor is characterized by low to high lactic "Belgian-Style Lambic" and may be made to
sourness. Some versions may express very low resemble many of the beers of true origin.
to low acetic sourness and aroma. Historically, traditional Lambic is dry and
Body: Low to medium-low with a refreshing completely attenuated, exhibiting no residual
mouthfeel sweetness either from malt, sugar or other
Additional Notes: Oaky or woody flavors may sweeteners. Sweet versions may be created
be pleasantly integrated. Flavors of wine or through addition of sugars or other sweeteners.
distilled spirits associated with used barrels Traditionally, Lambics are brewed with
should not be present. Bottle conditioned unmalted wheat and malted barley.
versions are often a blend of old and young
beer to create the brewer’s intended flavor Original Gravity (°Plato) 1.047-1.056
balance. (11.7-13.8 °Plato) • Apparent Extract/Final
Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato) •
Original Gravity (°Plato) 1.044-1.056 (11-13.8 Alcohol by Weight (Volume) 4.0%-6.5%
°Plato) • Apparent Extract/Final Gravity (5.0%-8.2%) • Hop Bitterness (IBU) 9-23 • Color
(°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol SRM (EBC) 6-13 (12-26 EBC)
by Weight (Volume) 3.8%-5.2% (4.8%-6.6%) •
12-25 (24-50 EBC) Traditional Belgian-Style
Gueuze Lambic
Color: Gold to medium amber
!xxvi
Clarity: Cloudiness is acceptable, as Gueuze is Perceived Malt Aroma & Flavor: Sweet malt
traditionally bottle conditioned. character is not present. Some versions may
Perceived Malt Aroma & Flavor: Sweet malt exhibit attributes typical of specialty malts.
character is not present Perceived Hop Aroma & Flavor: Not present to
Perceived Hop Aroma & Flavor: Not present to low and can include a cheesy, floral or
very low and can include cheesy, floral or lavender-like attributes.
lavender-like attributes. Perceived Bitterness: Very low
Perceived Bitterness: Very low Fermentation Characteristics: These
Fermentation Characteristics: These unflavored blended and secondary fermented
unflavored blended and secondary fermented Lambic beers may be very dry or mildly sweet
Lambic beers may be very dry or mildly sweet and are characterized by intense fruity ester,
and are characterized by intense fruity ester, sour, and acidic attributes. Diacetyl should not
sour, and acidic attributes. Diacetyl should not be present. Characteristic horsey, goaty,
be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors
leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often
derived from Brettanomyces yeast are often present at moderate levels. Old Lambic is
present at moderate levels. Old Lambic is blended with newly fermenting young Lambic to
blended with newly fermenting young Lambic to create this special style of Lambic. Vanillin and
create this special style of Lambic. Vanillin and other wood-derived flavors should not be
other wood-derived flavors should not be present. Carbonation can be none (flat) to
present. Carbonation can be none (flat) to medium.
medium. Body: Very low with dry mouthfeel
Body: Very low with dry mouthfeel Additional Notes: Gueuze Lambics, whose
Additional Notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often
origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this
simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are
beer style made outside of the Brussels area are said to be "Belgian-Style Gueuze Lambics." The
said to be "Belgian-Style Gueuze Lambics." The Belgian-style versions are made to resemble
Belgian-style versions are made to resemble many of the beers of true origin. While
many of the beers of true origin. Historically, Traditional Gueuze Lambics are dry,
traditional Gueuze Lambics are dry and Contemporary Gueuze Lambics may have a
completely attenuated, exhibiting no residual degree of sweetness contributed by sugars or
sweetness either from malt, sugar or other other sweeteners. Traditionally, Gueuze is
sweeteners. Traditionally, Gueuze is brewed brewed with unmalted wheat, malted barley,
with unmalted wheat, malted barley, and stale, and stale, aged hops. Whereas Contemporary
aged hops. Gueuze Lambics may incorporate specialty
malts that influence the hue, flavor and aroma
Original Gravity (°Plato) 1.044-1.056 (11-13.8 of the finished beer.
°Plato) • Apparent Extract/Final Gravity When using these guidelines as the basis for
(°Plato) 1.000-1.010 (0-2.6 °Plato) • Alcohol evaluating entries at competitions, brewers
by Weight (Volume) 4.0%-7.0% (5.0%-8.9%) • may be asked to provide supplemental
Hop Bitterness (IBU) 11-23 • Color SRM (EBC) information about entries in this category to
6-13 (12-26 EBC) allow for accurate evaluation of diverse
entries. Such information might include the
underlying lambic beer upon which the entry is
Contemporary Belgian-Style based, or other information unique to the
Gueuze Lambic entry such as non-traditional malts, sweeteners
Color: Gold to very dark used, other ingredients or processing which
Clarity: Cloudiness is acceptable, as Gueuze is influence perceived sensory outcomes.
nearly always bottle conditioned.
!xxvii
Original Gravity (°Plato) 1.044-1.056 (11-13.8 Competition organizers may create
°Plato) • Apparent Extract/Final Gravity subcategories which reflect groups of entries
(°Plato) 1.000-1.010 (0-2.6 °Plato) • Alcohol based on color, fruit, or other ingredients.
by Weight (Volume) 4.0%-7.0% (5.0%-8.9%) • When using these guidelines as the basis for
Hop Bitterness (IBU) 11-23 • Color SRM (EBC) evaluating entries at competitions, brewers
6-40 (12-80 EBC) may be asked to provide supplemental
Belgian-Style Fruit Lambic entries. Such information might include the
Color: Often influenced by the color of added underlying lambic beer upon which the entry is
fruit based, or other information unique to the
Clarity: Cloudiness is acceptable entry such as fruit ingredients or processing
Perceived Malt Aroma & Flavor: Malt which influence perceived sensory outcomes.
sweetness should be absent, but sweetness of
fruit may be low to high. Original Gravity (°Plato) 1.040-1.072 (10-17.5
Perceived Hop Aroma & Flavor: Hop aroma and °Plato) • Apparent Extract/Final Gravity
flavor is not present. Cheesy hop character (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol
should not be present. by Weight (Volume) 4.0%-7.0% (5.0%-8.9%) •
Perceived Bitterness: Very low Hop Bitterness (IBU) 15-21 • Color SRM (EBC)
Fermentation Characteristics: Characteristic Color takes on hue of fruit (Color takes on hue
horsey, goaty, leathery and phenolic aromas and of fruit EBC)
flavors derived from Brettanomyces yeast are
often present at moderate levels. Fermented
sourness is an important part of the flavor Other Belgian-Style Ale
profile, though sweetness may compromise the Color: May vary widely
intensity. Fruit sourness may also be an Clarity: Chill haze is acceptable at low
important part of the profile. These flavored temperatures
Lambic beers may be very dry or mildly sweet. Perceived Malt Aroma & Flavor: Malt
Vanillin and other woody flavors should not be perception may vary widely
present. Perceived Hop Aroma & Flavor: May vary
Body: Dry to full widely
Additional Notes: These beers, also known by Perceived Bitterness: May vary widely
the names Framboise, Kriek, Peche, Cassis, Fermentation Characteristics: Phenolic
etc., are characterized by fruit aromas and spiciness may be absent or may be present at
flavors. Fruit Lambics, whose origin is the low levels. Fruity-ester complexity may range
Brussels area of Belgium, are often simply from low to medium, in harmony with malt and
called Fruit Lambic. Versions of this beer style other attributes. Diacetyl should not be
made outside of the Brussels area are said to be present.
"Belgian-Style Fruit Lambics." The Belgian-style Body: Varies with style
versions are made to resemble many of the Additional Notes: Beers in this category
beers of true origin. Historically, traditional recognize the uniqueness and traditions of
Lambics are dry and completely attenuated, Belgian brewing, but do not adhere to other
exhibiting no residual sweetness either from Belgian-style categories defined in these
malt, sugar, fruit or other sweeteners. Some guidelines. Balance is a key component when
versions often have a degree of sweetness assessing these beers. Wood- and barrel-aged
contributed by fruit sugars, other sugars or versions which exhibit attributes of wood aging
other sweeteners. See also Belgian-Style Lambic should be categorized as wood- and barrel-aged
for additional background information. Such beers. Fruited versions should be categorized as
beers exhibiting wood-derived attributes should Belgian-style fruit beers.
be categorized in other Wood-Aged categories. When using these guidelines as the basis for
!xxviii
may be asked to provide supplemental Hop Bitterness (IBU) 5-15 • Color SRM (EBC)
information about entries in this category to 5-50 (10-100 EBC)
entries. Such information might include an
underlying Belgian beer style not otherwise OTHER ORIGIN ALE STYLES
defined in these guidelines or other
information unique to the entry such as
ingredients or processing which influence
Grodziskie
Color: Straw to golden
perceived sensory outcomes.
temperatures
Original Gravity (°Plato) Varies with style •
Perceived Malt Aroma & Flavor: Oak-smoked
Apparent Extract/Final Gravity (°Plato) Varies
wheat malt comprises the entire grain bill.
with style • Alcohol by Weight (Volume) Varies
Assertive smoked wheat malt aromas and
with style • Hop Bitterness (IBU) Varies with
flavors are medium to medium-high with aroma
style • Color SRM (EBC) Varies with style (Varies
dominated by oak smoke.
with style EBC)
Perceived Hop Aroma & Flavor: Aroma and
flavor of noble hops ranges from not present to
Belgian-Style Table Beer low
Color: Gold to black. Caramel color is Perceived Bitterness: Medium-low to medium
sometimes added to adjust color. Fermentation Characteristics: Fruity esters are
Clarity: Beer color may be too dark to perceive. low. Diacetyl and DMS should not be present. An
When clarity is perceivable, chill haze is overall crisp flavor is achieved by managing
acceptable at low temperatures. fermentation temperatures. Sourness should
Perceived Malt Aroma & Flavor: Mild malt not be present.
character may be present Body: Low to medium-low
Perceived Hop Aroma & Flavor: Not present to Additional Notes: Grodziskie (sometimes
very low referred to as Graetzer in German) is an ale
Perceived Bitterness: Very low to low style of Polish origin. Historic versions were
Fermentation Characteristics: Diacetyl should often bottle conditioned and highly carbonated.
not be present. Traditional versions do not use
artificial sweeteners nor are they excessively Original Gravity (°Plato) 1.028-1.036 (7.1-9
sweet. More modern versions can incorporate °Plato) • Apparent Extract/Final Gravity
sweeteners such as sugar and saccharine added (°Plato) 1.006-1.010 (1.5-2.6 °Plato) • Alcohol
post fermentation for additional sweetness and by Weight (Volume) 2.1%-2.9% (2.7%-3.7%) •
to increase smoothness. Hop Bitterness (IBU) 15-25 • Color SRM (EBC)
Body: Low 3-6 (6-12 EBC)
Additional Notes: These beers may contain
malted barley, wheat, and rye as well as
unmalted wheat, rye, oats and corn. Though
Adambier
Color: Light brown to very dark
not common, flavorings such as coriander or
Clarity: Beer color may be too dark to perceive
orange and lemon peel are sometimes added,
clarity. When clarity is perceivable, chill haze is
but are barely perceptible. The mouthfeel is
absent.
light to moderate, and sometimes boosted with
Perceived Malt Aroma & Flavor: Toast and
unfermented sugars/malt sugars. Low
caramel malt aroma and flavor may be present.
carbonation and aftertaste are typical.
Astringency from highly roasted malt should not
be present.
Perceived Hop Aroma & Flavor: Hop aroma and
flavor is low. Traditional and non-hybrid
by Weight (Volume) 0.4%-2.8% (0.5%-3.5%) •
!xxix
varieties of European hops are traditionally Body: Low to medium
used. Additional Notes: This style of beer was
Perceived Bitterness: Low to medium popular in the Netherlands from 1400-1550
Fermentation Characteristics: A cool ale
fermentation is typically used. Extensive aging Original Gravity (°Plato) 1.050-1.080
and acidification of this beer can mask malt and (12.4-19.3 °Plato) • Apparent Extract/Final
hop character to varying degrees. Aging in Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato) •
barrels may contribute some level of Alcohol by Weight (Volume) 3.8%-6.3%
Brettanomyces and lactic character. (4.7%-7.9%) • Hop Bitterness (IBU) 25-35 •
Body: Medium to full Color SRM (EBC) 5-12.5 (10-25 EBC)
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 Classic Australian-Style Pale
extensively aged in wooden barrels. Traditional Ale
versions may have a low or medium-low degree Color: Straw to copper
of smokiness. Adambier may or may not use Clarity: Chill haze and/or a hazy appearance
wheat in its formulation. Smoke character may caused by yeast is acceptable at low levels
be absent in contemporary versions. Fruited Perceived Malt Aroma & Flavor: Low malt
versions of this style which exhibit attributes of sweetness and other malt attributes are present
wood-aging should be categorized as fruited Perceived Hop Aroma & Flavor: Low to
Wood- and Barrel-Aged Sour Beers. Fruited medium
versions of this style which do not exhibit Perceived Bitterness: Low to medium
attributes of wood-aging should be categorized Fermentation Characteristics: Perceivable
as Fruit Wheat Beers. fruity esters should be present, and are a
defining character of this beer style, balanced
Original Gravity (°Plato) 1.070-1.090 by low to medium hop aroma. Overall flavor
(17.1-21.6 °Plato) • Apparent Extract/Final impression is mild. Clean yeasty, bready
Gravity (°Plato) 1.010-1.020 (2.6-5.1 °Plato) • character may be present. Yeast in suspension if
Alcohol by Weight (Volume) 7.1%-8.7% present may impact overall perception of
(9.0%-11.0%) • Hop Bitterness (IBU) 30-50 • bitterness. Diacetyl is usually absent in these
Color SRM (EBC) 15-35 (30-70 EBC) beers but may be present at very low levels.
DMS should not be present.
Body: Low to medium with a dry finish
Dutch-Style Kuit, Kuyt or Koyt
Color: Gold to copper
Original Gravity (°Plato) 1.040-1.052 (10-13
Clarity: Chill haze and other haze is acceptable
Perceived Malt Aroma & Flavor: The aroma is
grainy or grainy-bready. The distinctive
by Weight (Volume) 3.2%-4.7% (4.0%-6.0%) •
character of this beer is derived from the use of
at least 45 percent oat malt, at least 20
3-10 (6-20 EBC)
percent wheat malt with pale malt making up
the remainder of the grain bill.
Perceived Hop Aroma & Flavor: Very low to Australian-Style Pale Ale
low from noble hops or other traditional Color: Straw to medium amber
European varieties Clarity: Yeast, chill and/or hop haze may be
Perceived Bitterness: Medium-low to medium present in this style at low levels but are not
Fermentation Characteristics: Esters may be essential
present at low levels. Diacetyl is usually absent Perceived Malt Aroma & Flavor: Very low to
in these beers but may be present at very low medium
levels. Acidity and sweet corn-like DMS should Perceived Hop Aroma & Flavor: Medium-low to
not be present. medium-high, exhibiting attributes typical of
!xxx
modern Australian hop varieties such as tropical
fruit, mango, passionfruit, and/or stone-fruit
Finnish-Style Sahti
Color: Pale to copper
Perceived Bitterness: Low to medium-high
Clarity: Chill haze, yeast haze and general
Fermentation Characteristics: Very low to low
turbidity is acceptable.
fruity esters are acceptable but not essential.
Perceived Malt Aroma & Flavor: Malt aroma is
Body: Low to medium-low with a dry finish
medium-low to medium. Malt flavor is medium
Additional Notes: Overall impression is a well-
to high with malt sweetness present.
integrated easy drinking, refreshing pale ale
style with distinctive fruity Australian hop
very low
aromas and flavours. Diacetyl is usually absent
Perceived Bitterness: Very low
in these beers but may be present at very low
Fermentation Characteristics: These beers can
levels. DMS should not be present.
vary significantly in character. Fruity ester and
yeasty aromas are medium to high. Diacetyl
Original Gravity (°Plato) 1.040-1.052 (10-13
should not be present. Bread/bakers’ yeast is
traditionally used for fermentation and may
produce flavors and aromas of complex
by Weight (Volume) 3.2%-4.7% (4%-6%) • Hop
alcohols, clove-like phenolics and banana
Bitterness (IBU) 15-40 • Color SRM (EBC) 3-9
fruitiness.
(6-18 EBC)
Additional Notes: Juniper aroma and flavor
International-Style Pale Ale should be present due to the use of juniper
Color: Gold to light brown boughs/branches and berries in the brewing
Clarity: Chill haze is acceptable at low process
temperatures
Perceived Malt Aroma & Flavor: Very low to Original Gravity (°Plato) 1.060-1.090
medium malt flavor and aroma should be (14.7-21.6 °Plato) • Apparent Extract/Final
present. Low caramel malt aroma and flavor Gravity (°Plato) 1.016-1.040 (4-10 °Plato) •
may be present. Alcohol by Weight (Volume) 5.6%-6.8%
Perceived Hop Aroma & Flavor: Hop aroma is (7.0%-8.5%) • Hop Bitterness (IBU) 3-16 • Color
low to high. Hop flavor is very low to high. Hop SRM (EBC) 4-12 (8-24 EBC)
character can vary widely depending on variety
and origin of hops used, and should reflect
attributes typical of non-U.S. and non-British
Swedish-Style Gotlandsdricke
Color: Pale to copper
variety hops.
Clarity: Chill haze or yeast haze is acceptable
Perceived Bitterness: Medium to high
Perceived Malt Aroma & Flavor: Malt aroma
and flavor is medium-low to medium.
low to high. Diacetyl is usually absent in these
Birchwood smoke character, derived from the
beers but may be present at very low levels.
malting process, should be present.
DMS should not be present.
Body: Low to medium
very low
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Bread/bakers’
yeast is traditionally used for fermentation and
contributes to unique character of these beers.
by Weight (Volume) 3.5%-5.2% (4.4%-6.6%) •
Fruity ester and yeasty aromas are medium to
high. Diacetyl should not be present.
5-14 (10-28 EBC)
Additional Notes: Juniper aroma and flavor
should be present due to the use of juniper
!xxxi
boughs/branches and berries in the brewing
process. These beers are characterized by LAGER STYLES
juniper and birchwood smoked malt.
EUROPEAN ORIGIN LAGER STYLES
German-Style Pilsener
Color: Straw to pale
by Weight (Volume) 4.4%-5.2% (5.5%-6.5%) •
Clarity: Appearance should be clear. Chill haze
should not be present
4-12 (8-24 EBC)
Perceived Malt Aroma & Flavor: A malty sweet
aroma and flavor should be present at low
Breslau-Style Schoeps levels.
Color: Straw to black Perceived Hop Aroma & Flavor: Hop aroma and
Clarity: Chill haze is acceptable at low flavor is moderate and pronounced, derived
temperatures. Hue may be too dark to perceive from late hopping (not dry hopping) with noble-
clarity in some versions. type hops.
Perceived Malt Aroma & Flavor: Malt Perceived Bitterness: Medium to high
sweetness is medium to medium-high with a Fermentation Characteristics: Fruity-ester and
pronounced malt character. A high proportion of DMS should not be present. These are well
pale or dark wheat malt (as much as 80 attenuated beers.
percent) is used to brew these beers as well as Body: Low to medium-low
Pilsener and other pale, toasted or dark Additional Notes: The head should be dense,
specialty malts. Paler versions may have pure white and persistent.
bready, aromatic biscuit malt attributes. Darker
versions may exhibit roast malt bitterness at Original Gravity (°Plato) 1.044-1.052 (11-12.9
low levels, and toasted or nutty malt °Plato) • Apparent Extract/Final Gravity
attributes. Caramel-like malt attributes are not (°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol
present. by Weight (Volume) 3.6%-4.2% (4.6%-5.3%) •
Perceived Hop Aroma & Flavor: Very low Hop Bitterness (IBU) 25-50 • Color SRM (EBC)
Perceived Bitterness: Medium-low to medium 3-4 (6-8 EBC)
may be present as these beers are fermented
with ale yeast as opposed to wheat beer yeast.
Bohemian-Style Pilsener
Color: Straw to gold
Diacetyl and phenolic aromas and flavors should
not be present.
Body: Full
Perceived Malt Aroma & Flavor: A slightly
Additional Notes: Traditional German wheat
sweet and toasted, biscuity, bready malt aroma
beer yeast is not used in this style of beer.
and flavor is present.
Perceived Hop Aroma & Flavor: Medium-low to
medium, derived from late kettle hopping with
noble-type hops.
which reflect pale and dark versions.
Fermentation Characteristics: Very low levels
of diacetyl, if present, are characteristic of this
style and may accent malt character. Low levels
of sulfur compounds may be present. DMS
Body: Medium
Color SRM (EBC) 2-40+ (4-80+ EBC)
Additional Notes: The head should be dense.
!xxxii
Original Gravity (°Plato) 1.044-1.056 (11-13.8 low, derived from noble-type hops.
°Plato) • Apparent Extract/Final Gravity Perceived Bitterness: Medium
(°Plato) 1.014-1.018 (3.6-4.5 °Plato) • Alcohol Fermentation Characteristics: Fruity esters
by Weight (Volume) 3.2%-4.0% (4.1%-5.1%) • and diacetyl should not be present.
Hop Bitterness (IBU) 30-45 • Color SRM (EBC) Body: Medium
3-6 (6-12 EBC) Additional Notes: Traditionally, German-style
Export beers were brewed to higher gravity/
higher alcohol than domestic beers to promote
Munich-Style Helles longer shelf-life in export markets.
Color: Pale to golden
Clarity: Appearance should be clear. Chill haze Original Gravity (°Plato) 1.048-1.057
should not be present (11.9-14.0 °Plato) • Apparent Extract/Final
Perceived Malt Aroma & Flavor: Malt aroma Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato) •
and flavor are pronounced. Low levels of yeast- Alcohol by Weight (Volume) 4.0%-4.8%
produced sulfur aromas and flavors may be (5.1%-6.1%) • Hop Bitterness (IBU) 23-29 •
present. Malt character is sometimes bready Color SRM (EBC) 3-6 (6-12 EBC)
and suggestive of lightly toasted malted barley.
There should be no caramel character.
Perceived Hop Aroma & Flavor: Hop aroma is Vienna-Style Lager
not present to low. Hop flavor is very low to Color: Copper to reddish-brown
low, derived from noble-type hops. Clarity: Appearance should be clear. Chill haze
Perceived Bitterness: Low, derived from should not be present
European noble-type hops. Perceived Malt Aroma & Flavor: Characterized
Fermentation Characteristics: Fruity esters, by malty aroma and light malt sweetness, which
DMS and diacetyl should not be present. A very should have a lightly toasted malt character.
low level of sulfur attributes may be present in Perceived Hop Aroma & Flavor: Very low to
balance with other attributes. low, derived from noble-type hops.
Body: Medium Perceived Bitterness: Low to medium-low,
Additional Notes: Many beer brands known as clean and crisp.
Austrian-Style Maerzen are nearly Fermentation Characteristics: DMS, diacetyl,
indistinguishable from Munich-Style Helles and and fruity esters should not be present.
are appropriately categorized here. Body: Medium
Original Gravity (°Plato) 1.044-1.050 (11-12.4 Original Gravity (°Plato) 1.046-1.056

°Plato) • Apparent Extract/Final Gravity (11.4-13.8 °Plato) • Apparent Extract/Final
(°Plato) 1.008-1.012 (2.1-3.1 °Plato) • Alcohol Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato) •
by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) • Alcohol by Weight (Volume) 3.8%-4.3%
Hop Bitterness (IBU) 18-25 • Color SRM (EBC) (4.8%-5.4%) • Hop Bitterness (IBU) 22-28 •
4-5.5 (8-11 EBC) Color SRM (EBC) 10-18 (20-36 EBC)
Dortmunder/European-Style Franconian-Style Rotbier

Color: Amber to dark red
Export Clarity: Clear to slightly hazy for unfiltered
Color: Straw to deep golden
versions. Chill haze should not be present.
Perceived Malt Aroma & Flavor: Light toasted
malt aroma and malt sweetness is typical. Light
caramel or biscuit character may be present.
character should be low and should not be
caramelly
!xxxiii
Perceived Hop Aroma & Flavor: Low to Perceived Malt Aroma & Flavor: Clean, sweet,
medium-low, with attributes typical of noble- bready malt profile is low to medium-low
type hops. Perceived Hop Aroma & Flavor: Very low to
Perceived Bitterness: Low to medium-low, low
producing a clean finish. Perceived Bitterness: Very low to low and in
Fermentation Characteristics: DMS, diacetyl, balance with low sweet maltiness
fruity esters and phenolic attributes should not Fermentation Characteristics: Fruity esters
be present. and diacetyl should not be present
Body: Medium Body: Medium
Additional Notes: Traditional Oktoberfest beers
Original Gravity (°Plato) 1.046-1.056 were brewed to original gravity at or above 13
(11.4-13.8 °Plato) • Apparent Extract/Final ºPlato. Today, some examples are brewed to a
Gravity (°Plato) 1.008-1.010 (2.1-2.6 °Plato) • lower original gravity.
(4.8%-5.6%) • Hop Bitterness (IBU) 20-28 • Original Gravity (°Plato) 1.048-1.056
Color SRM (EBC) 13-23 (26-46 EBC) (11.9-13.8 °Plato) • Apparent Extract/Final
German-Style Maerzen (5.1%-6.1%) • Hop Bitterness (IBU) 23-29 •
Color: Pale to reddish-brown Color SRM (EBC) 3-5 (6-10 EBC)
Perceived Malt Aroma & Flavor: Bready or Munich-Style Dunkel
biscuity malt aroma and flavor should be Color: Light brown to brown
present. Sweet maltiness is medium-low to Clarity: Appearance should be clear. Chill haze
medium and leads to a muted clean hop should not be present
bitterness. Malt flavors should be of light toast Perceived Malt Aroma & Flavor: Malt character
rather than strong caramel. Low level caramel is low to medium, with chocolate, roast, bread
character is acceptable. or biscuit aromas and flavors contributed by
Perceived Hop Aroma & Flavor: Hop aroma and using dark Munich malt or other specialty malts.
flavor is low with attributes typical of noble hop Perceived Hop Aroma & Flavor: Very low to
varieties low, with attributes typical of noble-type hops.
Perceived Bitterness: Medium-low to medium Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters Fermentation Characteristics: Fruity esters
and diacetyl should not be present and diacetyl should not be present
Body: Medium Body: Low to medium-low
Additional Notes: Dunkels do not offer an
Original Gravity (°Plato) 1.050-1.060 overly sweet impression, but rather a balance
(12.4-14.7 °Plato) • Apparent Extract/Final between malt and dark malt sweetness and hop
Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato) • character.
(5.1%-6.0%) • Hop Bitterness (IBU) 18-25 • Original Gravity (°Plato) 1.048-1.056
Color SRM (EBC) 4-15 (8-30 EBC) (11.9-13.8 °Plato) • Apparent Extract/Final
German-Style Oktoberfest/ (4.8%-5.3%) • Hop Bitterness (IBU) 16-25 •
Wiesn Color SRM (EBC) 15-17 (30-34 EBC)
Color: Straw to golden
European-Style Dark Lager
Color: Light brown to dark brown
!xxxiv
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: Malt character Perceived Malt Aroma & Flavor: Low to
is low to medium, with chocolate, roast, and medium
malt aromas and flavors present. Perceived Hop Aroma & Flavor: Low to
Perceived Hop Aroma & Flavor: Very low to medium
low, with attributes typical of noble-type hops. Perceived Bitterness: Medium
Perceived Bitterness: Medium-low to medium- Fermentation Characteristics: Fruity esters
high and diacetyl should not be present. Very low
Fermentation Characteristics: Fruity esters levels of sulfur-related compounds are
and diacetyl should not be present. acceptable.
Body: Low to medium-low Body: Very low
Additional Notes: These beers offer a fine
balance of sweet maltiness and hop bitterness. Original Gravity (°Plato) 1.026-1.034 (6.6-8.5
Original Gravity (°Plato) 1.048-1.056 (°Plato) 1.006-1.010 (1.5-2.6 °Plato) • Alcohol
(11.9-13.8 °Plato) • Apparent Extract/Final by Weight (Volume) 2.0%-2.9% (2.5%-3.7%) •
Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato) • Hop Bitterness (IBU) 16-24 • Color SRM (EBC)
Alcohol by Weight (Volume) 3.8%-4.2% 2-4 (4-8 EBC)
Bamberg-Style Helles
German-Style Schwarzbier Rauchbier
Color: Light pale to golden
Color: Very dark brown to black, with a pale-
colored head.
Clarity: Beer color may be too dark to perceive.
Perceived Malt Aroma & Flavor: Malt character
When clarity is perceivable, chill haze should
is prominent with malt aromas suggesting
not be present.
lightly toasted sweet malted barley. Smoke
Perceived Malt Aroma & Flavor: Medium malt
beechwood character ranges from very low to
aroma displays a mild roasted malt character.
medium. Smoky aroma should be not harshly
Malt sweetness is low to medium, and displays a
phenolic. Sulfur may be present at low levels.
mild roasted malt character without bitterness.
There should be no caramel character. Smoke
flavor may create a perception of mild
flavor is very low to low, derived from noble-
sweetness.
type hops.
flavor is very low to low, derived from noble-
type hops.
and diacetyl should not be present.
Body: Low to medium-low
and diacetyl should not be present. Very low
levels of sulfur-related compounds are
acceptable.
Body: Medium
by Weight (Volume) 3.0%-3.9% (3.8%-4.9%) •
25-40 (50-80 EBC)
German-Style Leichtbier by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) •
Color: Straw to pale
!xxxv
4-5.5 (8-11 EBC) Original Gravity (°Plato) 1.066-1.074 (16.1-18
Bamberg-Style Maerzen by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) •
Rauchbier Hop Bitterness (IBU) 20-30 • Color SRM (EBC)
Color: Pale to light brown 20-30 (40-60 EBC)
Perceived Malt Aroma & Flavor: Sweet toasted
German-Style Heller Bock/
malt aroma should be present. Medium-low to Maibock
medium toasted malt sweetness should be Color: Pale to light amber. The German word
present. Aroma and flavor of smoked “helle” means light-colored, thus Heller Bock is
beechwood ranges from very low to medium. a pale beer.
Smoke flavors should be smooth, without Clarity: Appearance should be clear. Chill haze
harshness. Aroma should strike a balance should not be present
between malt, hop and smoke. Perceived Malt Aroma & Flavor: Light toasty
Perceived Hop Aroma & Flavor: Hop aroma and and/or bready aroma and flavor is often
flavor is very low to low, derived from noble- present. Roast or heavy toast/caramel malt
type hops. aromas and flavors should not be present.
Perceived Bitterness: Low to medium Perceived Hop Aroma & Flavor: Low to
Fermentation Characteristics: Fruity esters medium-low, derived from noble-type hops.
and diacetyl should not be present Perceived Bitterness: Low to medium-low
Body: Full Fermentation Characteristics: Fruity esters, if
present, should be low. Diacetyl should not be
Original Gravity (°Plato) 1.050-1.060 present.
(12.4-14.7 °Plato) • Apparent Extract/Final Body: Medium to full
Alcohol by Weight (Volume) 4.0%-4.7% Original Gravity (°Plato) 1.066-1.074 (16.1-18
(5.1%-6.0%) • Hop Bitterness (IBU) 18-25 • °Plato) • Apparent Extract/Final Gravity
Color SRM (EBC) 4-15 (8-30 EBC) (°Plato) 1.012-1.020 (3.1-5.1 °Plato) • Alcohol
by Weight (Volume) 5.0%-6.4% (6.3%-8.1%) •
Bamberg-Style Bock Rauchbier 4-9 (8-18 EBC)
Color: Dark brown to very dark
should not be present Traditional German-Style Bock
Perceived Malt Aroma & Flavor: Medium to Color: Dark brown to very dark
medium-high malt aroma and flavor should be Clarity: Appearance should be clear. Chill haze
present with very low to medium-high should not be present
beechwood smoke aromas and flavors. Smoke Perceived Malt Aroma & Flavor: Traditional
flavors should be smooth, without harshness. Bocks are made with all malt and have high
Smoke flavor may create a perception of mild malt character with aromas of toasted or nutty
sweetness. malt, but not caramel. Traditional bocks display
Perceived Hop Aroma & Flavor: Very low high malt sweetness. The malt flavor profile
Perceived Bitterness: Medium, increasing should display a balance of sweetness and
proportionately with starting gravity. toasted or nutty malt, but not caramel.
Fermentation Characteristics: Fruity esters are Perceived Hop Aroma & Flavor: Very low
usually absent, but if present should be very Perceived Bitterness: Medium, increasing
low. Diacetyl should not be present. proportionately with starting gravity.
!xxxvi
Fermentation Characteristics: Fruity esters if Fermentation Characteristics: Alcohol may be
present should be minimal. Diacetyl should not present in aroma. Fruity esters may be evident,
be present. but not overpowering. Diacetyl should not be
Body: Medium to full present. Alcoholic strength is very high.
Body: Very full
Original Gravity (°Plato) 1.066-1.074 (16.1-18 Additional Notes: This is a stronger version of
°Plato) • Apparent Extract/Final Gravity Doppelbock. Traditionally, these beers were
(°Plato) 1.018-1.024 (4.6-6.1 °Plato) • Alcohol created by freezing a Doppelbock and removing
by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) • the ice, thus concentrating the alcohol.
20-30 (40-60 EBC) Original Gravity (°Plato) 1.074-1.116 (18-27.2
(°Plato) N/A • Alcohol by Weight (Volume)
German-Style Doppelbock 6.8%-11.3% (8.6%-14.3%) • Hop Bitterness (IBU)
Color: Copper to dark brown 26-33 • Color SRM (EBC) 15-50 (30-100 EBC)
Perceived Malt Aroma & Flavor: Pronounced NORTH AMERICAN ORIGIN LAGER
aromas and flavors of toasted malted barley. STYLES
Some caramel and toffee character can
contribute to complexity in a secondary role.
Malty sweetness is pronounced but should not American-Style Lager
be cloying. There should be no astringency from Color: Straw to gold
roasted malts. Clarity: Chill haze should not be present
Perceived Hop Aroma & Flavor: Hop aroma is Perceived Malt Aroma & Flavor: Malt
absent. Hop flavor is low. sweetness is very low to low
Perceived Bitterness: Low Perceived Hop Aroma & Flavor: Not present to
Fermentation Characteristics: Alcoholic very low
strength is high. Fruity esters are commonly Perceived Bitterness: Not present to very low
perceived at low to moderate levels. Diacetyl Fermentation Characteristics: Fruity esters are
should not be present. usually absent, but may be present at very low
Body: Full levels. Diacetyl should not be present.
Body: Low
Original Gravity (°Plato) 1.074-1.080 (18-19.3 Additional Notes: Corn, rice, or other grain or
°Plato) • Apparent Extract/Final Gravity sugar adjuncts are often used. American Lagers
(°Plato) 1.014-1.020 (3.6-5.1 °Plato) • Alcohol are very clean and crisp, and aggressively
by Weight (Volume) 5.2%-6.2% (6.6%-7.9%) • carbonated.
12-30 (24-60 EBC) Original Gravity (°Plato) 1.040-1.048 (10-11.9
German-Style Eisbock by Weight (Volume) 3.2%-4.0% (4.1%-5.1%) •
Color: Light brown to black Hop Bitterness (IBU) 5-15 • Color SRM (EBC)
Clarity: Appearance should be clear. Chill haze 2-4 (4-8 EBC)
character is very high American-Style Light Lager
Perceived Hop Aroma & Flavor: Hop aroma and Color: Very light to pale
flavor is absent Clarity: Chill haze should not be present
Perceived Bitterness: Very low to low Perceived Malt Aroma & Flavor: Very low
!xxxvii
Perceived Hop Aroma & Flavor: Absent to very by Weight (Volume) 2.8%-3.5% (3.5%-4.4%) •
low Hop Bitterness (IBU) 8-15 • Color SRM (EBC)
Perceived Bitterness: Absent to very low 4-12 (8-24 EBC)
usually absent, but may be present at very low
levels. Diacetyl should not be present. Corn, American-Style Pilsener
rice, or other grain or sugar adjuncts are often Color: Straw to gold
used. These beers are characterized by an Clarity: Appearance should be clear. Chill haze
extremely high degree of attenuation. Final should not be present
gravity is often less than 1.000 (0 ºPlato). Perceived Malt Aroma & Flavor: Medium-low to
Body: Low with dry mouthfeel medium
Additional Notes: These beers are high in Perceived Hop Aroma & Flavor: Hop aroma and
carbonation. Flavor attributes typical of beer flavor is medium to high, exhibiting attributes
are usually very low when present. Calories typical of noble-type hops
should not exceed 125 per 12-ounce serving. Perceived Bitterness: Medium to high
Low carb beers should have a maximum Fermentation Characteristics: DMS, fruity
carbohydrate level of 3.0 gm per 12 oz. (356 esters and diacetyl should not be present.
ml). Body: Medium-low to medium
Additional Notes: Up to 25% corn and/or rice in
Original Gravity (°Plato) 1.024-1.040 (6.1-10 the grist should be used. Beers in this category
°Plato) • Apparent Extract/Final Gravity hew to American-style lagers typical of the pre-
(°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato) • Prohibition era.
(3.5%-4.4%) • Hop Bitterness (IBU) 4-10 • Color Original Gravity (°Plato) 1.045-1.060
SRM (EBC) 1.5-4 (3-8 EBC) (11.2-14.7 °Plato) • Apparent Extract/Final
American-Style Amber Light (4.9%-6.0%) • Hop Bitterness (IBU) 25-40 •
Lager
Color: Pale to medium amber. The word “Light”
refers to light body and reduced calories rather Contemporary American-Style
than color.
Clarity: Chill haze should not be present Pilsener
Perceived Malt Aroma & Flavor: Malt Color: Straw to gold
sweetness is very low but present Clarity: Appearance should be clear. Chill haze
Perceived Hop Aroma & Flavor: Absent to low should not be present
Perceived Bitterness: Very low to low Perceived Malt Aroma & Flavor: Medium-low to
Fermentation Characteristics: Low level fruity medium
esters are acceptable. Diacetyl should not be Perceived Hop Aroma & Flavor: Medium to
present. Corn, rice, or other grain or sugar high. While traditional versions exhibit
adjuncts may be used but all-malt formulations attributes typical of noble-type hops,
are also made. contemporary versions will exhibit attributes
Body: Low to medium-low typical of a wide range of American hop
Additional Notes: Calories should not exceed varieties.
125 per 12-ounce serving. These beers are high Perceived Bitterness: Medium to high
in carbonation. Fermentation Characteristics: DMS, fruity
esters and diacetyl should not be present.
Original Gravity (°Plato) 1.024-1.040 (6.1-10 Body: Medium-low to medium
°Plato) • Apparent Extract/Final Gravity Additional Notes: Up to 25% corn and/or rice in
(°Plato) 1.002-1.008 (0.5-2.1 °Plato) • Alcohol the grist can be used. Beers in this category
diverge from American-style lagers typical of
!xxxviii
the pre-Prohibition era by virtue of a wide Additional Notes: Beers of this style are varied
range of hop aroma and flavor attributes. in character. Some malt liquors are only slightly
stronger than American lagers, while others
Original Gravity (°Plato) 1.045-1.053 approach bock strength.
Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato) • Original Gravity (°Plato) 1.050-1.060
Alcohol by Weight (Volume) 3.9%-4.7% (12.4-14.7 °Plato) • Apparent Extract/Final
(4.9%-6.0%) • Hop Bitterness (IBU) 25-40 • Gravity (°Plato) 1.004-1.010 (1-2.6 °Plato) •
Color SRM (EBC) 3-6 (6-12 EBC) Alcohol by Weight (Volume) 5.0%-6.0%
American-Style India Pale
Lager American-Style Amber Lager
Color: Gold to copper
Clarity: Hop haze is allowable. Chill haze
Perceived Malt Aroma & Flavor: Medium-low to
medium, exhibiting bready, cracker-like or
medium-low caramel or toasted malt aromas
other attributes typical of pale malts
and flavors should be present
Perceived Hop Aroma & Flavor: Medium to
high with attributes typical of hops of any origin
medium-high
Perceived Bitterness: Medium to high, but not
Perceived Bitterness: Very low to medium-high
harsh
Fermentation Characteristics: Fruity esters,
and diacetyl should not be present
DMS and diacetyl should not be present.
Body: Medium
Body: Medium-low to medium
Additional Notes: This style of beer should
exhibit the fresh character of hops.
Color SRM (EBC) 3-6 (6-12 EBC) American-Style Maerzen/
Oktoberfest
American-Style Malt Liquor Color: Pale to reddish brown
Color: Straw to gold Clarity: Chill haze should not be present
Clarity: Appearance should be clear. Chill haze Perceived Malt Aroma & Flavor: Malt aroma
should not be present and flavor should express a light toasted
Perceived Malt Aroma & Flavor: Some malt character. Bready or biscuity malt aroma and
sweetness is present flavor is acceptable. A low level of caramel
Perceived Hop Aroma & Flavor: Not present character is acceptable. Sweet maltiness should
Perceived Bitterness: Very low be present.
Fermentation Characteristics: Fruity esters Perceived Hop Aroma & Flavor: Low to
and complex alcohol aromas and flavors are medium-low
acceptable at low levels. Alcohol should not be Perceived Bitterness: Medium-low to medium
solvent-like. Diacetyl should not be present. exhibiting herbal, grass-like, spicy, floral or
Body: Low to medium-low citrus attributes
!xxxix
Fermentation Characteristics: Fruity esters at low levels, but any bitterness or astringency
and diacetyl should not be present should be in harmony with other flavor aspects.
Body: Medium Perceived Hop Aroma & Flavor: Very low.
Additional Notes: The American version of this Floral hop aroma can complement aromatics.
classic German beer is distinguished by a more Perceived Bitterness: Low to medium-low
pronounced hop character. Fermentation Characteristics: Due to its
alcoholic strength, there may be very low to
Original Gravity (°Plato) 1.050-1.060 low levels of complex alcohol aromas and
(12.4-14.7 °Plato) • Apparent Extract/Final flavors and/or higher levels of fruitiness
Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato) • suggestive of berries, grapes and plums, but not
Alcohol by Weight (Volume) 4.0%-4.7% banana. Fruity esters, DMS and diacetyl should
(5.1%-6.0%) • Hop Bitterness (IBU) 20-30 • not be present.
Color SRM (EBC) 4-15 (8-30 EBC) Body: Medium to full
Additional Notes: Baltic Porter is brewed with
lager yeast and fermented and lagered cold
American-Style Dark Lager producing a smooth beer. A low level of
Color: Light brown to very dark oxidation, if harmonious with other flavor
Clarity: Appearance should be clear. Chill haze components, is acceptable.
Perceived Malt Aroma & Flavor: Low malt Original Gravity (°Plato) 1.072-1.092 (17.5-22
aroma and flavor may include low levels of °Plato) • Apparent Extract/Final Gravity
caramel (°Plato) 1.016-1.022 (4.1-5.6 °Plato) • Alcohol
Perceived Hop Aroma & Flavor: Very low to by Weight (Volume) 6.0%-7.4% (7.6%-9.3%) •
low Hop Bitterness (IBU) 35-40 • Color SRM (EBC)
Perceived Bitterness: Very low to low and 20+ (40+ EBC)
dissipates quickly.
Fermentation Characteristics: Carbonation is
high. Fruity esters, DMS and diacetyl should not Australasian, Latin American
be present.
Body: low
or Tropical-Style Light Lager
Clarity: Chill haze should not be present
sweetness is absent
by Weight (Volume) 3.2%-4.4% (4.1%-5.6%) •
very low
Perceived Bitterness: Very low
14-25 (28-50 EBC)
Fermentation Characteristics: Sugar adjuncts
are often used to lighten the body and flavor,
OTHER ORIGIN LAGER STYLES sometimes contributing to very low to low
fruity esters such as apple or pear. Diacetyl
Baltic-Style Porter Body: Low
Color: Black Additional Notes: Sugar, corn, rice, and other
Clarity: Opaque. When clarity is perceivable, cereal grains or carbohydrates sources are used
chill haze should not be present. as adjuncts.
sweetness is medium-low to medium-high. Original Gravity (°Plato) 1.038-1.046 (9.5-11.4
Distinctive malt aromas and flavors of °Plato) • Apparent Extract/Final Gravity
caramelized sugars, dark sugars and licorice are (°Plato) 1.006-1.010 (1.5-2.6 °Plato) • Alcohol
present. Roast malt attributes may be present by Weight (Volume) 3.2%-4.0% (4.1%-5.1%) •
!xl
Hop Bitterness (IBU) 9-18 • Color SRM (EBC) order to maintain the balance typical of that
2-5 (4-10 EBC) style.
Perceived Bitterness: Should mimic the classic
style upon which the beer is based, but at
International-Style Pilsener lower overall intensity in order to maintain the
Color: Straw to pale balance typical of that style.
Clarity: Appearance should be clear. Chill haze Fermentation Characteristics: Varies with
should not be present underlying style
Perceived Malt Aroma & Flavor: Residual malt Body: Varies with underlying style
aroma and flavor may be present at low levels Additional Notes: This category includes any
Perceived Hop Aroma & Flavor: Low style of beer made lower in strength than
Perceived Bitterness: Low to medium described in the classic style guidelines. These
Fermentation Characteristics: Very low levels beers exhibit lower original gravity and alcohol
of DMS aroma and flavor are acceptable. Fruity content than the classic style. Drinkability is
esters and diacetyl should not be present. key to a successful session beer. Beers
Body: Low to medium exceeding 5.0% abv (4% abw) are not
Additional Notes: These beers are often categorized as Session Beers. Beers at or below
brewed with rice, corn, wheat, or other grains. 5.0% abv (4% abw) which nonetheless hew to
Sugar adjuncts may also be used. another classic or traditional category should
not be categorized as Session Beers. For
Original Gravity (°Plato) 1.044-1.050 (11-12.4 example, beers such as Belgian-Style Table
°Plato) • Apparent Extract/Final Gravity Beers or American-Style Pale Ales with abv
(°Plato) 1.008-1.010 (2.1-2.6 °Plato) • Alcohol below 5.0% should be categorized within their
by Weight (Volume) 3.6%-4.2% (4.6%-5.3%) • appropriate categories.
Hop Bitterness (IBU) 17-30 • Color SRM (EBC) When using these guidelines as the basis for
3-4 (6-8 EBC) evaluating entries at competitions, organizers
may wish to further subcategorize this
category. Competition organizers may request
HYBRID/MIXED LAGERS that brewers provide actual percent alcohol by

volume (abv) for their entries in this category.
OR ALES Original Gravity (°Plato) 1.034-1.040 (8.5-10

ALL ORIGIN HYBRID/MIXED LAGERS OR (°Plato) 1.004-1.010 (1-2.6 °Plato) • Alcohol
ALES by Weight (Volume) 2.8%-4.0% (3.5%-5.0%) •
2+ (4+ EBC)
Session Beer
Color: The color should mimic the classic style
upon which the beer is based American-Style Cream Ale
Clarity: Appearance may vary from brilliant to Color: Straw to gold
hazy to cloudy and should mimic the classic Clarity: Chill haze should be very low or not be
style upon which the beer is based present
Perceived Malt Aroma & Flavor: Malt attributes Perceived Malt Aroma & Flavor: The dominant
should mimic the classic style upon which the flavor is of pale malt sweetness at medium-low
beer is based, but at lower overall intensity due to medium levels. Caramel malt attributes
to lower original gravity. should be absent. Attributes typical of corn or
Perceived Hop Aroma & Flavor: Hop attributes other adjuncts may be present at low levels.
should mimic the classic style upon which the Perceived Hop Aroma & Flavor: Hop aroma and
beer is based, but at lower overall intensity in flavor is very low to low or may be absent
Perceived Bitterness: Very low to low
!xli
Fermentation Characteristics: Low level fruity astringency is acceptable in darker versions
esters may be present. Sulfur and DMS are when balanced with malt sweetness.
usually absent but may be present at extremely Perceived Hop Aroma & Flavor: Low to
low levels. Diacetyl should not be present. medium
Body: Low Perceived Bitterness: Low to medium. Versions
Additional Notes: These crisp and refreshing served with yeast may exhibit somewhat higher
beers are fermented warm with ale or lager perceived bitterness.
yeast and lagered cold Fermentation Characteristics: Low to medium
fruity esters are present. Diacetyl and phenolic,
Original Gravity (°Plato) 1.044-1.052 (11-12.9 clove-like attributes should not be present. Low
°Plato) • Apparent Extract/Final Gravity to medium yeast character is present in
(°Plato) 1.004-1.010 (1-2.6 °Plato) • Alcohol versions served with yeast, in harmony with
by Weight (Volume) 3.4%-4.5% (4.3%-5.7%) • malt and hop attributes and not sharp.
Hop Bitterness (IBU) 10-22 • Color SRM (EBC) Body: Very low to medium. Versions served with
2-5 (4-10 EBC) yeast may exhibit a full mouthfeel.
Additional Notes: These beers can be
fermented with either ale or lager yeast. The
California Common Beer grist should include at least 30 percent malted
Color: Light amber to medium amber wheat.
Clarity: Appearance should be clear. Chill haze When using these guidelines as the basis for
should not be present evaluating entries at competitions, organizers
Perceived Malt Aroma & Flavor: Medium level may wish to further subcategorize this category
toasted and/or caramel malt attributes are based on the presence or absence of yeast, use
present. of darker malts, etc.
medium-low Original Gravity (°Plato) 1.036-1.056 (9-13.8
Perceived Bitterness: Medium to medium-high °Plato) • Apparent Extract/Final Gravity
Fermentation Characteristics: Fruity esters are (°Plato) 1.004-1.016 (1-4.1 °Plato) • Alcohol
low to medium-low. Diacetyl should be absent. by Weight (Volume) 2.8%-4.4% (3.5%-5.6%) •
Body: Medium Hop Bitterness (IBU) 10-35 • Color SRM (EBC)
Additional Notes: California Common beers are 2-10 (4-20 EBC)
brewed with lager yeasts but fermented at
warm temperatures like ales
Kellerbier or Zwickelbier
Original Gravity (°Plato) 1.045-1.056 Color: Varies depending on the underlying
(11.2-13.8 °Plato) • Apparent Extract/Final European origin lager or ale style
Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato) • Clarity: Can be slightly hazy to moderately
Alcohol by Weight (Volume) 3.6%-4.5% cloudy. A small amount of yeast haze is
(4.6%-5.7%) • Hop Bitterness (IBU) 35-45 • acceptable and traditional. These beers must
Color SRM (EBC) 8-15 (16-30 EBC) be unfiltered but may become clear with age.
May exhibit poor head retention.
Perceived Malt Aroma & Flavor: Varies
American-Style Wheat Beer depending on the underlying style
Color: Straw to dark brown Perceived Hop Aroma & Flavor: Varies
Clarity: Clear to cloudy depending on underlying style. Low level
Perceived Malt Aroma & Flavor: Low to attributes typical of late or dry hopping may be
medium-low level pale malt attributes are present in some versions.
present in paler versions. Medium-low to Perceived Bitterness: Varies depending on
medium-high malt attributes such as cocoa, underlying style
chocolate, caramel, toffee or biscuit may be Fermentation Characteristics: Low levels of
present in darker versions. Roast malt sulfur and acetaldehyde or other volatiles
!xlii
normally scrubbed during fermentation, if Perceived Bitterness: In balance with fruit
present, can enhance the flavor of these beers. character and usually at very low to medium
Low fruity esters may be present and may vary levels
slightly from the underlying style due to age Fermentation Characteristics: American-Style
and the presence of yeast. Diacetyl is usually Fruit Beers are fermented with traditional
absent in these beers but may be present at low German, British or American ale or lager yeast.
levels in Keller versions of beer styles which can Beers fermented with Belgian-style, German-
contain diacetyl when fully aged, such as style Hefeweizen or other South German wheat
Bohemian-Style Lager. beer or Berliner-style Weisse yeasts should be
Body: Varies depending on underlying style categorized elsewhere. Fruit beers exhibiting
Additional Notes: Kellerbier or Zwickelbiers are acidic sourness from cultured or wild bacterial
unfiltered versions of lager or ale styles of fermentation should be categorized elsewhere.
European origin. These can include traditional Acidic bacterial fermentation, if present,
Helles, Dunkel, Dortmunder, Vienna, Bohemian, contributes to acidity and enhances fruity
Kolsch, Alt, as well as less common traditional balance. Attributes typical of wild fermentation
or contemporary European-origin lager and ale should not be present.
styles. Kellerbiers have carbonation ranging Body: Varies with style
from low to normal. These unfiltered beers are Additional Notes: Fruit aromas, ranging from
packaged and served with very low to moderate subtle to intense, should be present and should
amounts of yeast. Contemporary versions may not be overpowered by hop aromas. Fruit or
be filtered and dosed with yeast during fruit extracts, used as an adjunct in either the
packaging. mash, kettle, primary or secondary
When using these guidelines as the basis for fermentation, provide harmonious fruit
evaluating entries at competitions, brewers character ranging from subtle to intense. Within
may be asked to provide supplemental the framework of these guidelines, fruit beers
information about entries in this category to fermented with Belgian yeast (Wit, Abbey,
allow for accurate evaluation of diverse Farmhouse, Saison and/or Brettanomyces)
entries. Such information should include the should be categorized as Belgian-Style Fruit
underlying European-origin lager or ale style Beers, or possibly as fruited Brett Beers. Some
upon which the entry is based. Competition beers may fit into this category if they contain
organizers may create subcategories which fruity adjuncts but no actual fruit. As an
reflect groups of entries based on ale or lager example, a juniper berry-flavored beer with
yeast type or hue. notable juniper berry fruity flavor and/or aroma
could be categorized as a Fruit Beer, whereas a
Original Gravity (°Plato) Varies with style • beer in which the juniper berry character is
Apparent Extract/Final Gravity (°Plato) Varies more herbal or spicy should be categorized as
with style • Alcohol by Weight (Volume) Varies an Herb and Spice Beer. Fruit Beers brewed
with style • Hop Bitterness (IBU) Varies with with wheat should be categorized as Fruit
style • Color SRM (EBC) Varies with style Wheat Beers. Fruit Beers brewed with unusual
fermentable(s), but no wheat, should be
categorized as Fruit Beers. Within the
American-Style Fruit Beer framework of these guidelines, coconut is
Color: Can range from pale to very dark defined as a vegetable, and beers containing
depending on the underlying style, and is often coconut should be categorized as Field Beers.
influenced by the color of added fruit. When using these guidelines as the basis for
Clarity: Clear or hazy is acceptable evaluating entries at competitions, brewers
Perceived Malt Aroma & Flavor: Not present to may be asked to provide supplemental
medium-low information about entries in this category to
Perceived Hop Aroma & Flavor: Not present to allow for accurate evaluation of diverse
medium-low entries. Such information might include the
!xliii
underlying beer style upon which the entry is Gose fall within those categories as they are
based, or other information unique to the commonly brewed with fruit. Within the
entry such as fruit(s) used or processing which framework of these guidelines, coconut is
influence perceived sensory outcomes. defined as a vegetable, and beers containing
coconut should be entered as Field Beers.
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 When using these guidelines as the basis for
°Plato) • Apparent Extract/Final Gravity evaluating entries at competitions, brewers
(°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol may be asked to provide supplemental
by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) • information about entries in this category to
Hop Bitterness (IBU) 5-70 • Color SRM (EBC) allow for accurate evaluation of diverse
5-50 (10-100 EBC) entries. Such information might include the
underlying beer style upon which the entry is
based, or other information unique to the
Fruit Wheat Beer entry such as fruit(s) used or processing which
Color: Generally straw to light amber, and influence perceived sensory outcomes.
often influenced by the color of added fruit.
Clarity: Chill haze is acceptable. These beers Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
may be served with or without yeast. When °Plato) • Apparent Extract/Final Gravity
served with yeast, appearance is hazy to very (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol
cloudy. by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) •
Perceived Malt Aroma & Flavor: Low to Hop Bitterness (IBU) 10-35 • Color SRM (EBC)
medium-low 2-10, or color of fruit (4-20, or color of fruit
Perceived Hop Aroma & Flavor: Low to EBC)
medium
Fermentation Characteristics: These beers can Belgian-Style Fruit Beer
be fermented with either ale or lager yeast Color: Can range from pale to dark depending
depending on the underlying wheat beer style. on underlying Belgian style, and is often
Low fruity esters are typical. Diacetyl should influenced by the color of added fruit
not be present. In versions served with yeast, Clarity: Clear to hazy beer is acceptable
yeasty aroma and flavor should be low to Perceived Malt Aroma & Flavor: Can vary from
medium. not perceived to medium-high
Body: Low to medium Perceived Hop Aroma & Flavor: Low to high
Additional Notes: The grist should include at Perceived Bitterness: Varies with underlying
least 30 percent malted wheat. Fruit or fruit Belgian style
extracts contribute aroma and flavor expressing Fermentation Characteristics: Acidic bacterial
true fruit complexity. Versions served with fermentation attributes may be absent or may
yeast should demonstrate a full yeasty be present; if present, such attributes
mouthfeel. Fruited examples of wheat beer contribute to acidity and enhance fruity
styles that are not commonly brewed with fruit balance.
and do not exhibit attributes of wood aging Body: Varies with style
should be categorized as Fruit Wheat Beers. Additional Notes: Fruit aromas, ranging from
These could include fruited versions of various subtle to intense, should be present and should
wheat beer styles of European origin such as not be overpowered by hop aromas. Belgian-
Weizens, Adambier or Grodziskie. Fruited wheat Style Fruit Beers are fermented with traditional
beers that exhibit sourness fall within various Belgian yeast, (Wit, Abbey, Farmhouse, etc.).
fruited sour beer categories. Such beers could Within the framework of these guidelines,
deviate from parameters shown for those styles coconut is defined as a vegetable, and beers
but should be suggestive of the underlying containing coconut should be categorized as
classic beer style with fruit added. Fruited Field Beers. Fruit or fruit extracts, used as
versions of Berliner Weisse or Contemporary adjuncts in either the mash, kettle, primary or
!xliv
secondary fermentation, provide harmonious Perceived Malt Aroma & Flavor: Very low to
fruit character ranging from subtle to intense. medium-high
Classifying these beers can be complex. Wood Perceived Hop Aroma & Flavor: Very low to
vessels may be used for fermentation and medium-high
aging, but wood-derived aromas and flavors Perceived Bitterness: Very low to medium-
such as vanillin should not be present. Versions high. Vegetable character should not be muted
exhibiting attributes derived from wood or by hop character.
liquids previously aged in wood should be Fermentation Characteristics: Varies with
categorized in other Wood-Aged Beer underlying style
categories. Fruited Belgian-style beers which Body: Varies with underlying style
exhibit Brettanomyces may be categorized in Additional Notes: Vegetable aromas, ranging
this style, when no other category exists for from subtle to intense, should be present, and
such beers. However, a fruited Saison exhibiting should not be overpowered by hop aromas.
Brett character should be categorized as a Field Beers are any beers incorporating
Specialty Saison. A fruited version of a Brett vegetables as flavor or carbohydrate adjuncts in
Beer is categorized as Fruited Brett Beer when either the mash, kettle, primary or secondary
such a Brett-containing beer is not based on an fermentation. The vegetable character should
existing underlying Belgian beer style. A be in harmony with other attributes and can
Lambic-Style fruit beer should be categorized range from subtle to intense. Within the
as a Belgian-Style Fruit Lambic. Fruited Belgian- framework of these guidelines, coconut is
Style beers brewed with additional adjuncts defined as a vegetable, and beers containing
could fall in this category or perhaps as coconut should be entered as Field Beers. All
Experimental Beers. Fruit beers fermented with beers containing chili peppers should be
German, British or American ale or lager yeast categorized as Chili Beers. Beers containing
should be categorized as American-Style Fruit nuts should be categorized as Field Beers.
Beers or as Fruit Wheat Beers. When using these guidelines as the basis for
When using these guidelines as the basis for evaluating entries at competitions, brewers
evaluating entries at competitions, brewers may be asked to provide supplemental
may be asked to provide supplemental information about entries in this category to
information about entries in this category to allow for accurate evaluation of diverse
allow for accurate evaluation of diverse entries. Such information might include the
entries. Such information might include the underlying beer style upon which the entry is
underlying beer style upon which the entry is based, or other information unique to the
based, or other information unique to the entry such as vegetable(s) used or processing
entry such as fruit(s) used or processing which which influence perceived sensory outcomes.
influence perceived sensory outcomes.
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) • Apparent Extract/Final Gravity
°Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol
(°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%-10.5% (2.5%-13.3%) •
by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-70 • Color SRM (EBC)
Hop Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)
5-50 (10-100 EBC)
Pumpkin Spice Beer
Field Beer Color: Can vary from pale to very dark
Color: Can range from pale to very dark depending on the underlying style
depending on the underlying style, and may be Clarity: Clear to hazy is acceptable
influenced by the color of added ingredients. Perceived Malt Aroma & Flavor: Can vary from
Clarity: Clear to hazy is acceptable low to medium-high depending on the
underlying style
!xlv
Perceived Hop Aroma & Flavor: None to Perceived Bitterness: Low to medium-low
medium and should not overpower spice, Fermentation Characteristics: Typical of
pumpkin or squash, if present, or overall underlying beer style
balance of aromas and flavors. Body: Varies with underlying style
Perceived Bitterness: Low to medium-low Additional Notes: Pumpkin/Squash beers are
Fermentation Characteristics: Typical of any beers incorporating pumpkins (Cucurbita
underlying beer style pepo) or winter squash as an adjunct in either
Body: Varies with underlying style the mash, kettle, primary or secondary
Additional Notes: These are any beers using fermentation. Pumpkin or squash aromas and
pumpkins (Cucurbita pepo) or winter squash as flavors, ranging from subtle to intense, should
an adjunct in either the mash, kettle, primary be present. These beers are not spiced, but
or secondary fermentation. Pumpkin or squash may have flavors associated with other beer
may not be present or may range from subtle to styles such as smoked beer, fruit beer, sour
intense. They are spiced with other ingredients beer, etc. Spice aromas and flavors should be
whose character should be present and in absent. Versions exhibiting spice aromas and/or
balance. While cinnamon, allspice, clove and flavors should be categorized as Pumpkin Spice
nutmeg are common spices added to American- Beers or as other spice beer or possibly as
type pumpkin beers, other spices may be used. experimental beer styles.
For example, a brewer could replicate a Wit- When using these guidelines as the basis for
Pumpkin spiced beer by using orange peel and evaluating entries at competitions, brewers
coriander. may be asked to provide supplemental
When using these guidelines as the basis for information about entries in this category to
evaluating entries at competitions, brewers allow for accurate evaluation of diverse
may be asked to provide supplemental entries. Such information might include the
information about entries in this category to underlying beer style upon which the entry is
allow for accurate evaluation of diverse based, or other information unique to the
entries. Such information might include the entry such as pumpkin or squash used and
underlying beer style upon which the entry is related processing, or other factors which
based, or other information unique to the influence perceived sensory outcomes.
entry such as spice(s) used, pumpkin or squash
used if any and related processing, or other Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
factors which influence perceived sensory °Plato) • Apparent Extract/Final Gravity
outcomes. (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol
by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) •
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 Hop Bitterness (IBU) 5-35 • Color SRM (EBC)
°Plato) • Apparent Extract/Final Gravity 5-50 (10-100 EBC)
by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) •
Hop Bitterness (IBU) 5-35 • Color SRM (EBC) Chocolate or Cocoa Beer
5-50 (10-100 EBC) Color: Can range from pale to very dark
depending on the underlying style
Clarity: Clear to hazy is acceptable
Pumpkin/Squash Beer Perceived Malt Aroma & Flavor: Medium-low to
Color: Can range from pale to very dark medium-high malt sweetness balanced with
depending on the underlying style cocoa flavors and aromas
Clarity: Clear to hazy is acceptable Perceived Hop Aroma & Flavor: Hop aroma is
Perceived Malt Aroma & Flavor: Can vary from not present to very low. Hop flavor may be
low to medium-high depending on the lower than is designated for underlying style
underlying style allowing chocolate to contribute to the flavor
Perceived Hop Aroma & Flavor: None to profile without becoming excessively bitter.
medium Perceived Bitterness: Very low to medium-low
!xlvi
Fermentation Characteristics: Typical of the underlying beer. Other flavors arising from
underlying beer style. Attributes derived from the use of flavored coffee may also be present.
chocolate or cocoa should be apparent in all When using these guidelines as the basis for
such beers, ranging from subtle to intense, and evaluating entries at competitions, competition
in harmony with the overall flavor profile of the organizers may create categories which reflect
beer. groups of coffee beers based on underlying
Body: Varies with underlying style beer style or other factors. Brewers may be
Additional Notes: Chocolate Beers are any asked to provide supplemental information
beers incorporating dark chocolate or cocoa in about entries in this category to allow for
any form. Beers made with white chocolate do accurate evaluation of diverse entries. Such
not typify this category; however, beers which information might include the underlying beer
exhibit attributes typical of white chocolate style upon which the entry is based, or other
could be categorized as chocolate beer. information unique to the entry such as type or
When using these guidelines as the basis for form of coffee used or other factors which
evaluating entries at competitions, brewers influence perceived sensory outcomes.
information about entries in this category to Original Gravity (°Plato) Varies with style •
allow for accurate evaluation of diverse Apparent Extract/Final Gravity (°Plato) Varies
entries. Such information might include the with style • Alcohol by Weight (Volume) Varies
underlying beer style upon which the entry is with style • Hop Bitterness (IBU) Varies with
based, or other information unique to the style • Color SRM (EBC) Varies with style
entry such as type or form of chocolate used or
other factors which influence perceived sensory
outcomes. Chili Pepper Beer
Color: Can range from pale to very dark
Original Gravity (°Plato) Varies with style • depending on the underlying style
Apparent Extract/Final Gravity (°Plato) Varies Clarity: Clear or hazy is acceptable
with style • Alcohol by Weight (Volume) Varies Perceived Malt Aroma & Flavor: Can vary from
with style • Hop Bitterness (IBU) Varies with very low to medium-high depending on the
style • Color SRM (EBC) Varies with style underlying style
very high
Coffee Beer Perceived Bitterness: Very low to medium-high
Color: Pale to black depending on the Fermentation Characteristics: Chili pepper
underlying style aroma and flavor attributes should be
Clarity: Clear to hazy is acceptable harmonious with the underlying beer style. Chili
Perceived Malt Aroma & Flavor: Medium-low to pepper character may be expressed as vegetal,
medium malt sweetness provides balance with spicy and/or hot on the palate.
coffee flavor and aroma Body: Representative of underlying style
Perceived Hop Aroma & Flavor: Low to high Additional Notes: Chili Beers are any beers
depending on the underlying style using chili peppers for flavor, aroma and/or
Perceived Bitterness: Varies with underlying heat. Chili character can range from subtle to
style intense. Chili pepper aroma may or may not be
Fermentation Characteristics: Typical of present. Within the framework of these
underlying style guidelines, all beers containing chili peppers
Body: Reflective of the underlying beer style should be categorized as Chili Beers. Beers
Additional Notes: Coffee beers incorporate made with chili peppers which represent more
coffee in any form. Coffee character should be than one style, such as chili beers with
apparent as the defining attribute of this chocolate, should be categorized as Chili Beers.
category, ranging from subtle to intense, and When using these guidelines as the basis for
should be in harmony with other attributes of evaluating entries at competitions, brewers
!xlvii
may be asked to provide supplemental based, or other information unique to the
information about entries in this category to entry such as type or form of herb(s) or spice(s)
allow for accurate evaluation of diverse used or other factors which influence perceived
entries. Such information might include the sensory outcomes.
underlying beer style upon which the entry is
based, or other information unique to the Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
entry such as chili(s) used or processing which °Plato) • Apparent Extract/Final Gravity
influence perceived sensory outcomes. (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol
by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) •
Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 Hop Bitterness (IBU) 5-40 • Color SRM (EBC)
°Plato) • Apparent Extract/Final Gravity 5-50 (10-100 EBC)
by Weight (Volume) 2.0%-10.5% (2.5%-13.3%) •
Hop Bitterness (IBU) 5-70 • Color SRM (EBC) Specialty Beer
5-50 (10-100 EBC) Color: Very light to black depending on the
underlying style
Clarity: Clear to hazy is acceptable
Herb and Spice Beer Perceived Malt Aroma & Flavor: Varies
Color: Varies depending on underlying style depending on intention of brewer
Clarity: Clear to hazy is acceptable Perceived Hop Aroma & Flavor: Very low to
Perceived Malt Aroma & Flavor: Varies very high
depending on intention of brewer Perceived Bitterness: Very low to very high
Perceived Hop Aroma & Flavor: Not essential, Fermentation Characteristics: Specialty Beers
but may be present and may be more assertive are brewed with atypical fermentable sugars,
than herb-spice character. grains and/or starches which contribute to
Perceived Bitterness: Very low to medium-low. alcohol content. The distinctive attributes of
Reduced hop bitterness tends to accentuate these special ingredients should be present in
herb/spice character. the aroma, flavor and overall balance of the
Fermentation Characteristics: Aromas and beer. Examples could include maple syrup,
flavors of individual spices may not always be agave, potatoes, wild rice or any other sources
identifiable of carbohydrate not commonly used in modern
Body: Varies with underlying style beer styles. Beers containing wheat are
Additional Notes: Herb and Spice beers are any categorized in one of several wheat beer
beers using herbs or spices derived from roots, styles. The use of rice or corn would not
seeds, fruits, vegetable, flowers, etc. Herb normally be considered unusual since these
and/or spice character can range from subtle to adjuncts are commonly used in beer
intense. Classifying these beers can be production. However, beers made with rice or
complex. Beers which exhibit herbal and/or corn varieties which imbue highly distinctive
spicy character are considered Herb and Spice flavor attributes might be categorized as
Beers. Beers brewed with chili peppers are Specialty Beers.
categorized as Chili Pepper Beers. Beers brewed Body: Varies with underlying style
with pumpkin in which herb and spice character Additional Notes: Classifying these beers can
dominates should be categorized as Pumpkin be complex. Within the framework of these
Spice Beers. guidelines, nuts generally impart much more
When using these guidelines as the basis for flavor than fermentables, and beers containing
evaluating entries at competitions, brewers nuts are categorized as Field Beers. Likewise,
may be asked to provide supplemental within the framework of these guidelines,
information about entries in this category to coconut is defined as a vegetable and beers
allow for accurate evaluation of diverse containing coconut are categorized as Field
entries. Such information might include the Beers. Beers brewed with honey are
underlying beer style upon which the entry is categorized as Specialty Honey Beers. Beers
!xlviii
brewed with roots, seeds, flowers etc. which information about entries in this category to
exhibit herbal and/or spicy characters are allow for accurate evaluation of diverse
categorized as Herb and Spice Beers. While entries. Such information might include the
beers brewed with fruits or vegetables may underlying beer style upon which the entry is
derive fermentable carbohydrate from those based, or other information unique to the
sources, they are most appropriately entry such as type and/or source of honey used
categorized within various Fruit Beer or Field or other factors which influence perceived
Beer categories. Spiced or fruited versions of sensory outcomes.
beers made with unusual fermentables are
categorized as Experimental Beers as they Original Gravity (°Plato) 1.030-1.110 (7.6-25.9
represent a combination of multiple categories. °Plato) • Apparent Extract/Final Gravity
When using these guidelines as the basis for (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol
evaluating entries at competitions, brewers by Weight (Volume) 2.0%-9.5% (2.5%-12.0%) •
may be asked to provide supplemental Hop Bitterness (IBU) 1-100 • Color SRM (EBC)
information about entries in this category to 1-100 (2-200 EBC)
underlying beer style upon which the entry is Rye Beer
based, or other information unique to the Color: A wide range of color is acceptable.
entry such as type or form of unusual Lighter versions are straw to copper, while
carbohydrate source used or other factors darker versions are dark amber to dark brown.
which influence perceived sensory outcomes. Clarity: Chill haze is acceptable in versions
packaged and served without yeast. In versions
Original Gravity (°Plato) 1.030-1.140+ served with yeast, appearance may range from
(7.6-32.1+ °Plato) • Apparent Extract/Final hazy to very cloudy.
Gravity (°Plato) 1.006-1.030+ (1.5-7.6+ °Plato) Perceived Malt Aroma & Flavor: In darker
• Alcohol by Weight (Volume) 2.0%-20+% versions, malt aromas and flavors can optionally
(2.5%-25+%) • Hop Bitterness (IBU) 1-100 • include low roasted malt character expressed as
Color SRM (EBC) 1-100 (2-200 EBC) cocoa/chocolate or caramel. Aromatic toffee,
caramel, or biscuit character may also be
present. Low level roastiness, graininess, or
Specialty Honey Beer tannin astringency is acceptable when balanced
Color: Very light to black depending on with low to medium malt sweetness.
underlying style Perceived Hop Aroma & Flavor: Low to
Clarity: Clear to hazy is acceptable medium-high
Perceived Malt Aroma & Flavor: Varies Perceived Bitterness: Low to medium
depending on intention of brewer Fermentation Characteristics: Low levels of
Perceived Hop Aroma & Flavor: Very low to spicy and fruity ester aromas are typical. Yeast-
very high derived aroma and flavor attributes such as
Perceived Bitterness: Very low to very high clove-like or other phenolics may be present
Fermentation Characteristics: Honey Beers when consistent with underlying beer style.
may be brewed to a traditional style or may be These beers can be fermented with either ale
experimental. Honey Beers incorporate honey or lager yeast. Diacetyl should not be present.
as a fermentable sugar in addition to malted Low to medium yeast aroma may be present in
barley. Honey character should be present in versions packaged with yeast.
aroma and flavor, but should not be Body: Low to medium
overpowering. Additional Notes: The grist should include
Body: Varies with underlying style sufficient rye so that rye character is present in
When using these guidelines as the basis for the beer. Beers brewed with rye that do not
evaluating entries at competitions, brewers exhibit rye character should be categorized in
may be asked to provide supplemental other beer styles. Rye character is often
!xlix
described as slightly spicy and subtly black Additional Notes: Fruited versions will exhibit
pepper-like. Versions served with yeast should fruit flavors in balance with other elements.
portray a full yeasty mouthfeel. Wood vessels may be used for fermentation and
When using these guidelines as the basis for aging, but wood- derived flavors and aromas
evaluating entries at competitions, brewers such as vanillin should not be present. Residual
may be asked to provide supplemental flavors and aromas originating from liquids
information about entries in this category to previously aged in a barrel (bourbon, sherry,
allow for accurate evaluation of diverse etc.) should not be present. Versions exhibiting
entries. Such information might include the attributes derived from wood or liquids
underlying beer style upon which the entry is previously aged in wood are categorized in
based, or other factors which influence Wood-Aged Beer categories. Sour wood- and
perceived sensory outcomes. barrel-aged versions are categorized in Wood-
Aged Sour Beer categories. Entries exhibiting
Original Gravity (°Plato) Varies with style • additional sensory attributes characteristic
Apparent Extract/Final Gravity (°Plato) Varies arising from microbes other than Brett are
with style • Alcohol by Weight (Volume) Varies categorized as Mixed Culture Brett Beer.
with style • Hop Bitterness (IBU) Varies with When using these guidelines as the basis for
style • Color SRM (EBC) Varies with style evaluating entries at competitions, brewers
Brett Beer allow for accurate evaluation of diverse
Color: Any color is acceptable. Beer color may entries. Such information might include the
be influenced by the color of added fruits or underlying beer style upon which the entry is
other ingredients. based, or other information unique to the
Clarity: Chill haze and/or haze from yeast is entry such as type of Brett(s) used, fruit(s) or
allowable at low to medium levels at any other ingredients used or other factors which
temperature influence perceived sensory outcomes.
Perceived Malt Aroma & Flavor: In darker
versions, roasted malt, caramel and chocolate Original Gravity (°Plato) Varies with style •
aromas and flavors are present at low levels. Apparent Extract/Final Gravity (°Plato) Varies
Perceived Hop Aroma & Flavor: Low to high with style • Alcohol by Weight (Volume) Varies
Perceived Bitterness: Low to high with style • Hop Bitterness (IBU) Varies with
Fermentation Characteristics: Medium to high style • Color SRM (EBC) Varies with style
fruity esters are present. Acidity resulting from
Brettanomyces fermentation results in a
complex flavor profile. Brettanomyces Mixed-Culture Brett Beer
character, at low to high levels, should be Color: Any color is acceptable. Beer color may
present and expressed as horsey, goaty, be influenced by the color of added fruits or
leathery, phenolic, fruity and/or acidic aromas other ingredients.
and flavors. Brettanomyces character may or Clarity: Chill haze, bacteria and yeast-induced
may not be dominant. Acidity from haze is allowable at low to medium levels at
Brettanomyces should be low to medium-low. any temperature.
Cultured yeast strains may be used in the Perceived Malt Aroma & Flavor: In darker
fermentation. Beers fermented with versions, roasted malt, caramel and chocolate
Brettanomyces that do not exhibit attributes aromas and flavors are present at low levels.
typical of Brettanomyces fermentation are Perceived Hop Aroma & Flavor: Low to high
categorized elsewhere. Beers in this style Perceived Bitterness: Low to high
should not incorporate bacteria or exhibit a Fermentation Characteristics: Medium to high
bacteria-derived flavor profile. Diacetyl and fruity esters are present. Acidity resulting from
DMS should not be present. fermentation with Brettanomyces and/or
Body: Low to high bacteria results in a complex flavor profile.
!l
Brettanomyces character should be present and Fermentation Characteristics: These beers are
expressed as horsey, goaty, leathery, phenolic, brewed with sake yeast or sake (koji) enzymes.
fruity and/or acidic aromas and flavors. The unique byproducts of sake yeast and/or
Cultured yeast may be used in the koji enzymes should be distinctive and in
fermentation. Bacteria should be incorporated harmony with other elements. Sake character
and in evidence. Bacteria will contribute acidity may best be described as having mild fruitiness
which may or may not dominate the flavor and mild earthiness, with mushroom and/or an
profile. Diacetyl and DMS should not be umami protein-like character. A high amount of
present. alcohol may be evident.
Body: Low to high Body: Varies depending on original gravity.
Additional Notes: Fruited versions will exhibit Mouthfeel also varies.
fruit flavors in balance with other elements. Additional Notes: High carbonation should be
Wood vessels may be used for fermentation and present.
aging, but wood-derived aromas and flavors
such as vanillin should not be present. Versions Original Gravity (°Plato) 1.040-1.090 (10-21.6
exhibiting attributes derived from wood or °Plato) • Apparent Extract/Final Gravity
liquids previously aged in wood are categorized (°Plato) 1.008-1.020 (2.1-5 °Plato) • Alcohol
in Wood-Aged Beer categories. Sour wood- and by Weight (Volume) 3.4%-8.2% (4.3%-10.2%) •
barrel-aged versions are categorized in Wood- Hop Bitterness (IBU) 12-35 • Color SRM (EBC)
Aged Sour Beer categories. 4-20 (8-40 EBC)
may be asked to provide supplemental Fresh Hop Beer
information about entries in this category to Color: Varies with underlying style
allow for accurate evaluation of diverse Clarity: Chill haze is acceptable at low
entries. Such information might include the temperatures. Hop haze is allowable at any
underlying beer style upon which the entry is temperature.
based, or other information unique to the Perceived Malt Aroma & Flavor: Varies with
entry such as type of Brett(s) and/or other underlying style
culture(s) used, fruit(s) or other ingredients Perceived Hop Aroma & Flavor: Fresh hop
used or other factors which influence perceived aroma and flavor is prominent exhibiting green
sensory outcomes. grass-like, fresh mown hay/grass or other fresh
hop attributes.
Original Gravity (°Plato) Varies with style • Perceived Bitterness: Varies with underlying
Apparent Extract/Final Gravity (°Plato) Varies style
with style • Alcohol by Weight (Volume) Varies Fermentation Characteristics: Fruity esters are
with style • Hop Bitterness (IBU) Varies with usually present, consistent with the ale style
style • Color SRM (EBC) Varies with style being made with fresh hops
Body: Varies with underlying style
Additional Notes: These ales are brewed with
Ginjo Beer or Sake-Yeast Beer freshly harvested hops. Such hops might be
Color: Pale to dark brown undried fresh or frozen cones or ground
Clarity: Slight chill haze is acceptable material, or, freshly kilned dried cones or
Perceived Malt Aroma & Flavor: Very low to pellets. These beers are typically consumed
medium while fresh to highlight bright fresh hop
Perceived Hop Aroma & Flavor: Low to attributes. Aging these beers will typically
medium and in harmony with sake-like modify and reduce fresh-hop characters
character resulting in unique flavor outcomes.
Perceived Bitterness: Low to medium and in Competition organizers may create
harmony with sake-like character subcategories which reflect groups of entries
based on fresh hops in unprocessed, frozen or
!li
kilned form. When using these guidelines as the When using these guidelines as the basis for
basis for evaluating entries at competitions, evaluating entries at competitions, brewers
brewers may be asked to provide supplemental may be asked to provide supplemental
information about entries in this category to information about entries in this category to
allow for accurate evaluation of diverse allow for accurate evaluation of diverse
entries. Such information might include the entries. Such information might include the
underlying beer style upon which the entry is underlying beer style upon which the entry is
based, or other information unique to the based, or other information unique to the
entry such as hop varieties used, unprocessed, entry such as length of time aged, type of
frozen or kilned, processing or timing of wood or barrel, age, char level or previous
addition(s) (kettle, whirlpool, fermenter, aging liquids held by the wood, ingredients or other
tank, etc.), other ingredients used or other processing which influence perceived sensory
factors which influence perceived sensory outcomes. Competition organizers may create
outcomes. subcategories which reflect groups of entries
based on color, alcoholic strength, underlying
Original Gravity (°Plato) Varies with style • beer style, fruit, etc.
with style • Alcohol by Weight (Volume) Varies Original Gravity (°Plato) Varies with style •
with style • Hop Bitterness (IBU) Varies with Apparent Extract/Final Gravity (°Plato) Varies
style • Color SRM (EBC) Varies with style with style • Alcohol by Weight (Volume) Varies
style • Color SRM (EBC) Varies with style
Wood- and Barrel-Aged Beer
Color: Varies with underlying style
Clarity: Varies with underlying style Wood- and Barrel-Aged Sour
Perceived Malt Aroma & Flavor: Varies with
underlying style
Beer
Perceived Hop Aroma & Flavor: Varies with
Clarity: Varies with underlying style
underlying style
Perceived Bitterness: Varies with underlying
underlying style
style
Fermentation Characteristics: Typical of
underlying style
underlying style of beer being aged
style
Additional Notes: These are any traditional or
Fermentation Characteristics: Typical of
experimental style of lager, ale or hybrid beer
underlying style of sour beer being aged
aged in either a wooden barrel or in contact
with wood. These beers are aged with the
Additional Notes: These are any traditional or
intention of developing unique attributes
experimental style of lager, ale or hybrid beer
imparted by the wood and/or liquids that had
aged in either a wooden barrel or in contact
previously been stored in contact with the
with wood, and exhibiting acidity derived from
wood. Wood aging does not necessarily impart
exposure to bacteria. These beers are aged in
wood flavors, but does result in distinctive
the presence of microflora (either present in
sensory outcomes. Used sherry, rum, whiskey,
the wood or introduced at some time in the
tequila, port, wine and other barrels are often
brewing process) with the intention of
used, imparting complexity and uniqueness to a
introducing sourness to the beer. These beers
beer. A balance of flavor, aroma and mouthfeel
are aged with the intention of developing
results from the marriage of new beer with
unique attributes imparted by the wood and/or
attributes imparted by the wood or barrel.
by liquids that had previously been stored in
Wood-Aged Beers may or may not have
contact with the wood. Wood aging does not
Brettanomyces character.
!lii
necessarily impart wood flavors but does result Perceived Bitterness: Varies with underlying
in distinctive sensory outcomes. Used sherry, style
rum, whiskey, tequila, port, wine and other Fermentation Characteristics: Aged Beers are
barrels are often used, imparting complexity any beers aged for over one year. A brewer may
and uniqueness to a beer. A balance of aroma, brew any type of beer of any strength and
flavor and mouthfeel results from the marriage enhance its character with various aging
of new beer with attributes imparted by the conditions for an extended time. In general,
wood or barrel, and with sourness and/or other beers with high hopping rates, roast malt, high
attributes derived from bacteria. These beers alcohol content, and/or complex herbal, smoke
may or may not have Brettanomyces character. or fruit character are the best candidates for
For purposes of competition, entries made with aging. Aged Beers may be aged in bottles, cans,
fruit are categorized as Fruited Wood-Aged Sour kegs or other non-wooden vessels. Aged
Beer. Entries made with spices are categorized character may be expressed in mouthfeel,
as Herb/Spice Beers. Entries made with aroma and flavor. Often, aged character is the
combinations of and or fruit(s) and or spices result of oxidative reactions that either bring
and or other ingredients, and which therefore individual flavor components into harmony or
represent combinations of multiple hybrid beer are unique flavors unto themselves. Sherry-like
styles, are categorized as Experimental Beer. and fruity flavors often develop during aging,
Versions made with fruit(s) will exhibit and hop character often changes. No matter
attributes of wood-aging, acidity and those what the effect, the overall character should
added fruit(s). Competition organizers may be balanced and without aggressive flavors. The
choose to create subcategories for Wood-aged level of change created by aging will vary with
sour beers made with fruit or other the duration of aging and the underlying beer
ingredients. When using these guidelines as the style. Mildly-flavored beers are more likely to
basis for evaluating entries at competitions, develop aggressive and unpleasant oxidation.
brewers may be asked to provide supplemental Positive transformations are more likely to
information about entries in this category to occur in beers with higher levels of hops, malt
allow for accurate evaluation of diverse and/or alcohol.
entries. Such information might include the Body: Varies with underlying style
underlying beer style upon which the entry is Additional Notes: Within the framework of
based, or other information unique to the these guidelines, Wood-Aged Beers, Brett
entry such as length of time aged, type of Beers, Sour Beers or beers exhibiting attributes
wood or barrel, age, char level or previous of aging in the presence of any microflora must
liquids held by the wood, micro flora present if be categorized elsewhere. Beers which have
known, other ingredients or other processing undergone aging but which nevertheless do not
which influence perceived sensory outcomes. display characteristics of aging would be more
appropriately categorized within their base
Original Gravity (°Plato) Varies with style • styles.
Apparent Extract/Final Gravity (°Plato) Varies When using these guidelines as the basis for
with style • Alcohol by Weight (Volume) Varies evaluating entries at competitions, brewers
with style • Hop Bitterness (IBU) Varies with may be asked to provide supplemental
style • Color SRM (EBC) Varies with style information about entries in this category to
Aged Beer underlying beer style upon which the entry is
Color: Varies with underlying style based, or other information unique to the
Clarity: Varies with underlying style entry such as length of time aged, type of
Perceived Malt Aroma & Flavor: Varies with vessel, duration of aging process, micro flora
underlying style present if known, other ingredients or other
underlying style
!liii
processing which influence perceived sensory may be asked to provide supplemental
outcomes. information about entries in this category to
Original Gravity (°Plato) Varies with style • entries. Such information might include an
Apparent Extract/Final Gravity (°Plato) Varies underlying beer style(s) upon which the entry is
with style • Alcohol by Weight (Volume) Varies based (if such style(s) is apparent), or other
with style • Hop Bitterness (IBU) Varies with information unique to the entry such as
style • Color SRM (EBC) Varies with style ingredients or processing which influence
perceived sensory outcomes. Competition
Experimental Beer reflect groups of entries based on color, hop
Color: May vary widely with ingredients used varieties, microflora, fruit, spices or other
Clarity: Varies with ingredients used and ingredients, wood aging, etc.
brewing process
Perceived Malt Aroma & Flavor: May vary Original Gravity (°Plato) Varies widely •
widely with ingredients used and brewing Apparent Extract/Final Gravity (°Plato) Varies
process widely • Alcohol by Weight (Volume) Varies
Perceived Hop Aroma & Flavor: May vary widely • Hop Bitterness (IBU) Varies widely •
widely with ingredients used and brewing Color SRM (EBC) Varies widely
process
Perceived Bitterness: May vary widely with
ingredients used and brewing process Historical Beer
Fermentation Characteristics: Will vary widely Color: Varies with underlying style
depending on the nature of the techniques and/ Clarity: Varies with underlying style
or ingredients used to create the beer Perceived Malt Aroma & Flavor: Varies with
Body: May vary widely with ingredients used underlying style
and brewing process Perceived Hop Aroma & Flavor: Varies with
Additional Notes: Experimental beers are underlying style
beers that either 1. employ unique and Perceived Bitterness: Varies with underlying
unusual techniques and/or ingredients; or 2. style
beers that don’t meet the criteria of Fermentation Characteristics: Varies with
individual existing categories, representing a underlying style
combination of two or more hybrid, specialty Body: Varies with underlying style
or classic categories. Experimental beers are Additional Notes: Beers in this category include
primarily grain-based with a minimum of 51% of established historical beers and/or brewing
fermentable carbohydrates derived from traditions from any era or part of the world
malted grains. Beers produced using non- that don’t fit within another beer style defined
experimental techniques and/or ingredients are within these guidelines. Some Historical beers
considered experimental beers if their that could fit categories such as Experimental,
properties overlap two or more existing Herb & Spice, Field Beer, etc. may be
categories and exhibit the distinctive categorized as historical beers. This category
characteristics of each of those categories. pays tribute to beers that incorporate unique
Uniqueness is the primary consideration when brewing ingredients and/or techniques that
evaluating this category. Within the framework were used in the past. Within the framework of
of these guidelines, field, fruit, chocolate, these guidelines, examples of Historical Beers
coffee, spice, specialty, wood-aged or other include South American Chicha, Nepalese
beers that fit within another individual category Chong/Chang, African sorghum-based beers and
should not be categorized as experimental many others.
beers. When using these guidelines as the basis for
When using these guidelines as the basis for evaluating entries at competitions, brewers
evaluating entries at competitions, brewers may be asked to provide supplemental
!liv
information about entries in this category to microorganisms with which they are fermented.
allow for accurate evaluation of diverse The overall balance of flavors, aromas,
entries. Such information might include the appearance and body are important factors in
underlying beer style(s) upon which the entry is assessing these beers.
based, or other information unique to the Body: Very low to medium
entry such as ingredients or processing which Additional Notes: Spontaneously fermented
influence perceived sensory outcomes. beers with fruit, spice or other ingredients
Competition organizers may create should be categorized as Wild Beers. Within the
subcategories which reflect historic beer framework of these guidelines, beers which
styles. Evaluations are based on technical skill hew to classic or traditional categories such as
and overall balance, and factors such as Belgian-Style Lambic, Gueuze, Fruit Lambic,
uniqueness, heritage, regional distinction as etc. should be categorized as such, rather than
well as background information about the beer as Wild Beers.
and how well it represents the spirit of the When using these guidelines as the basis for
category. evaluating entries at competitions, brewers
Original Gravity (°Plato) Varies with style • information about entries in this category to
Apparent Extract/Final Gravity (°Plato) Varies allow for accurate evaluation of diverse
with style • Alcohol by Weight (Volume) Varies entries. Such information might include the
with style • Hop Bitterness (IBU) Varies with underlying beer style(s) upon which the entry is
style • Color SRM (EBC) Varies with style based, or other information unique to the
entry such as ingredients or processing which
influence perceived sensory outcomes.
Wild Beer Competition organizers may create
Color: Any color is acceptable. Versions made subcategories which reflect groups of entries
with fruits or other flavorings may take on based on color, microflora, fruit, spices or
corresponding hues. other ingredients, wood aging, etc.
Clarity: Clear or hazy due to yeast, chill haze or
hop haze. Original Gravity (°Plato) Varies with style •
Perceived Malt Aroma & Flavor: Generally, Apparent Extract/Final Gravity (°Plato) Varies
these beers are highly-attenuated resulting in with style • Alcohol by Weight (Volume) Varies
very low to low malt character. Maltier versions with style • Hop Bitterness (IBU) Varies with
should display good overall balance with other style • Color SRM (EBC) Varies with style
flavor components.
high Smoke Beer
Perceived Bitterness: Very low to low Color: Any beer of any style incorporating
Fermentation Characteristics: Aromas may smoke, and therefore may range from very light
vary significantly due to fermentation to black
attributes contributed by various known and Clarity: Varies with underlying beer style
unknown microorganisms. The overall balance Perceived Malt Aroma & Flavor: Varies with
should be complex and balanced. Wild beers underlying beer style
are spontaneously fermented with Perceived Hop Aroma & Flavor: Varies with
microorganisms that the brewer has introduced underlying beer style
from the ambient air/environment near the Perceived Bitterness: Varies with underlying
brewery in which the beer is brewed. Wild beer style
Beers may not be fermented with any cultured Fermentation Characteristics: For Smoke Beers
strains of yeast or bacteria. Wild Beers may or based on lager styles, any phenolic notes (if
may not be perceived as acidic. They may present) should be derived from smoke; in such
include a highly-variable spectrum of flavors lagers yeast-derived phenolics should not be
and aromas derived from the wild present.
!lv
Body: Varies with underlying beer style to the entry such as ingredients or processing
Additional Notes: Any style of beer can be which influence perceived sensory outcomes
smoked. The goal is to reach a balance between such as microflora, fruit, spices or other
the style's character and the smoky properties. ingredients, wood aging, etc.
Any smoke beer that does not fit other smoke
beer categories are appropriately categorized Original Gravity (°Plato) Varies with style •
here. Apparent Extract/Final Gravity (°Plato) Varies
When using these guidelines as the basis for with style • Alcohol by Weight (Volume) 6.4%+
evaluating entries at competitions, brewers (8%+) • Hop Bitterness (IBU) Varies with style •
may be asked to provide supplemental Color SRM (EBC) Varies with style
entries. Such information might include the Gluten-Free Beer
underlying beer style(s), or other information Color: Varies with underlying style
unique to the entry such as type of wood smoke Clarity: Varies with underlying style
or processing which influence perceived sensory Perceived Malt Aroma & Flavor: Varies with
outcomes. underlying style
Original Gravity (°Plato) Varies with style • underlying style
Apparent Extract/Final Gravity (°Plato) Varies Perceived Bitterness: Varies with underlying
with style • Alcohol by Weight (Volume) Varies style
with style • Hop Bitterness (IBU) Varies with Fermentation Characteristics: Although
style • Color SRM (EBC) Varies with style brewers may design and identify these beers
according to defined style guidelines, these
beers should be evaluated on their own merits
Other Strong Ale or Lager without strict adherence to defined style
Color: Varies with underlying style parameters.
Clarity: Varies with underlying style Body: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with Additional Notes: This category includes lagers,
underlying style ales or other beers made from fermentable
Perceived Hop Aroma & Flavor: Varies with sugars, grains and converted carbohydrates and
underlying style must also include some portion of cereal. All
Perceived Bitterness: Varies with underlying ingredients must be free of gluten. Within the
style framework of these guidelines, beers brewed
Fermentation Characteristics: Within the with barley, wheat, spelt, rye, and other
framework of these guidelines, beers of any gluten-containing ingredients may not be
style intentionally brewed with higher alcohol categorized as Gluten-Free. Gluten-Free Beers
content than defined within that style’s may contain malted grains that are gluten-free.
guidelines are categorized as Other Strong Beer. NOTE: These guidelines do not supersede any
These beers should achieve a balance between government regulations. Wine, mead, flavored
the style's characteristics and the additional malt beverages or beverages other than "beer"
alcohol. as defined by the TTB (U.S. Trade and Tax
Body: Varies with underlying style Bureau) are not considered “gluten-free beer”
When using these guidelines as the basis for under these guidelines. Gluten-reduced beers’
evaluating entries at competitions, brewers original ingredients would have gluten
may be asked to provide supplemental content that has been reduced by enzymes or
information about entries in this category to other processes to reduced levels. Gluten-
allow for accurate evaluation of diverse reduced beers should be categorized in the
entries. Such information might include the classic style category most appropriate for
underlying beer style(s) being made to higher the beer, rather than as Gluten-Free Beer.
alcoholic strength, or other information unique
!lvi
entries. Such information might include an
underlying beer style if appropriate, gluten
free grains and/or other carbohydrate sources
or other information unique to the entry such
as ingredients or processing which influence
perceived sensory outcomes such as microflora,
fruit, spices or other ingredients, wood aging,
etc.

with style • Alcohol by Weight (Volume) Varies
Non-Alcoholic Malt Beverage

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

with style • Alcohol by Weight (Volume) <0.5%
(<0.63%) • Hop Bitterness (IBU) Varies with
!lvii

BA Style Guidelines 2019

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Brewers Association

2019 Beer Style Guidelines

The Brewers Association's beer style guidelines reflect, as much as possible,

Suggestions for adding or updating a beer style guideline may be submitted by

Notes on Beer Style Guidelines: It is very difficult to consistently align analytical

1. Intensity Level Terminology: Beer flavor attributes referenced in the beer

Color Description SRM

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

a. Due to genetics and other differences, individuals will have varying

2. Beer Style Guidelines: Categories at competition may differ somewhat from

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

Ale Styles .................................................................................................................................................................................................i

Original Gravity (°Plato) 1.038-1.056 (9.5-13.8

American-Style Imperial Porter

Original Gravity (°Plato) 1.070-1.100

Original Gravity (°Plato) 1.044-1.050 (11-12.4 Original Gravity (°Plato) 1.046-1.056

Dortmunder/European-Style Franconian-Style Rotbier

HYBRID/MIXED LAGERS that brewers provide actual percent alcohol by

OR ALES Original Gravity (°Plato) 1.034-1.040 (8.5-10

Original Gravity (°Plato) Varies with style •

Non-Alcoholic Malt Beverage

Original Gravity (°Plato) Varies with style •

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