Brewers Association 2018 Beer Style Guidelines February 28, 2018

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

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

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

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

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

i series "Biere Aus Aller Welt."

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

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

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

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

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

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

2. Color Ranges: The American SRM (Standard Reference Method) and EBC (European Brewing Convention) of measuring beer color measure the intensity of a certain wave ii

length of light. These numerical values do not always coincide with our visual perception of color lightness and darkness or hue. When in doubt the description of color has priority. In order from lightest descriptor to darkest descriptor:

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

3. Bitterness: In the beer world bitterness is analytically measured as “bittering units” or “international bitterness units.” The numerical value is a measure of a specific hop compound and will not consistently coincide with individual’s perception of bitterness intensity.

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

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

1. Competition Categories: GABF and WBC categories may contain one or more beer styles. Categories with multiple beer styles will be organized into subcategories of similar style beers. Often this provides the category with sufficient entries to make the category competitive or meet minimum entry numbers.

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2. Beer Style Guidelines: Categories at competition may differ somewhat from this guideline document. They may include special notes which pertain to that competition. These notes might solicit special information from brewers to be provided to judges so they may evaluate beer entries more accurately, or provide clarity to entering brewers regarding possibly confusing or overlapping aspects of beer style categories.

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

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

description.

ALE STYLES ...... 1 BRITISH ORIGIN ALE STYLES ...... 1 Ordinary Bitter ...... 1 Special Bitter or Best Bitter ...... 1 Extra Special Bitter ...... 1 Scottish-Style Light Ale ...... 1 Scottish-Style Heavy Ale ...... 2 Scottish-Style Export Ale ...... 2 English-Style Summer Ale ...... 3 Classic English-Style Pale Ale ...... 3 English-Style India Pale Ale ...... 3 Strong Ale ...... 4 Old Ale ...... 4 English-Style Pale Mild Ale ...... 4 English-Style Dark Mild Ale ...... 5 English-Style Brown Ale ...... 5 Brown Porter ...... 5 Robust Porter ...... 5 Sweet Stout or Cream Stout ...... 5 Oatmeal Stout ...... 6 Scotch Ale ...... 6 British-Style Imperial Stout ...... 6 British-Style Barley Wine Ale ...... 7 IRISH ORIGIN ALE STYLES ...... 7 Irish-Style Red Ale ...... 7 Classic Irish-Style Dry Stout ...... 7 Export-Style Stout ...... 8 NORTH AMERICAN ORIGIN ALE STYLES ...... 8 Golden or Blonde Ale ...... 8 American-Style Amber/Red Ale ...... 8 American-Style Pale Ale ...... 8 Juicy or Hazy Pale Ale ...... 9 American-Style Strong Pale Ale ...... 9 i

Session India Pale Ale ...... 9 American-Style India Pale Ale ...... 10 Juicy or Hazy India Pale Ale ...... 10 Pale American-Belgo-Style Ale ...... 10 Dark American-Belgo-Style Ale ...... 11 American-Style Brown Ale ...... 11 American-Style Black Ale...... 11 American-Style Stout ...... 12 American-Style Imperial Porter ...... 12 American-Style Imperial Stout ...... 12 Double Hoppy Red Ale ...... 12 Imperial Red Ale ...... 13 American-Style Imperial or Double India Pale Ale ...... 13 Juicy or Hazy Imperial or Double India Pale Ale ...... 13 American-Style Barley Wine Ale ...... 14 American-Style Wheat Wine Ale ...... 14 Smoke Porter ...... 14 American-Style Sour Ale ...... 15 GERMAN ORIGIN ALE STYLES ...... 15 German-Style Koelsch ...... 15 German-Style Altbier ...... 16 Kellerbier or Zwickelbier Ale ...... 16 Berliner-Style Weisse ...... 16 Leipzig-Style Gose ...... 17 Contemporary-Style Gose ...... 17 South German-Style Hefeweizen ...... 18 South German-Style Kristal Weizen ...... 18 German-Style Leichtes Weizen ...... 18 South German-Style Bernsteinfarbenes Weizen ...... 19 South German-Style Dunkel Weizen ...... 19 South German-Style Weizenbock ...... 19 German-Style Rye Ale ...... 20 Bamberg-Style Weiss Rauchbier ...... 20 BELGIAN AND FRENCH ORIGIN ALE STYLES ...... 20 Belgian-Style Blonde Ale ...... 20 Belgian-Style Pale Ale ...... 21

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

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European-Style Dark Lager ...... 32 German-Style Schwarzbier ...... 32 German-Style Leichtbier ...... 32 Bamberg-Style Helles Rauchbier ...... 33 Bamberg-Style Maerzen Rauchbier ...... 33 Bamberg-Style Bock Rauchbier ...... 33 German-Style Heller Bock/Maibock ...... 34 Traditional German-Style Bock ...... 34 German-Style Doppelbock ...... 34 German-Style Eisbock ...... 34 Kellerbier or Zwickelbier Lager ...... 35 NORTH AMERICAN ORIGIN LAGER STYLES ...... 35 American-Style Lager ...... 35 American-Style Light Lager ...... 35 American-Style Amber Light Lager ...... 36 American-Style Pilsener ...... 36 Contemporary American-Style Pilsener ...... 36 American-Style Ice Lager ...... 37 American-Style Malt Liquor ...... 37 American-Style Amber Lager ...... 37 American-Style Maerzen/Oktoberfest ...... 37 American-Style Dark Lager ...... 38 OTHER ORIGIN LAGER STYLES ...... 38 Baltic-Style Porter ...... 38 Australasian, Latin American or Tropical-Style Light Lager ...... 38 International-Style Pilsener ...... 39 HYBRID/MIXED LAGERS OR ALES...... 39 ALL ORIGIN HYBRID/MIXED LAGERS OR ALES ...... 39 Session Beer ...... 39 American-Style Cream Ale ...... 39 California Common Beer ...... 40 Light American Wheat Beer with Yeast ...... 40 Light American Wheat Beer without Yeast ...... 40 Dark American Wheat Beer with Yeast ...... 40 Dark American Wheat Beer without Yeast ...... 41 American-Style Fruit Beer ...... 41 Fruit Wheat Beer ...... 42 iv

Belgian-Style Fruit Beer ...... 42 Field Beer ...... 43 Pumpkin Spice Beer...... 44 Pumpkin/Squash Beer ...... 44 Chocolate or Cocoa Beer ...... 44 Coffee Beer ...... 45 Chili Pepper Beer ...... 45 Herb and Spice Beer ...... 46 Specialty Beer ...... 46 Specialty Honey Beer ...... 47 Rye Beer ...... 47 Brett Beer ...... 48 Mixed-Culture Brett Beer ...... 48 Ginjo Beer or Sake-Yeast Beer ...... 49 Fresh Hop Beer ...... 49 Wood- and Barrel-Aged Beer ...... 50 Wood- and Barrel-Aged Pale to Amber Beer ...... 50 Wood- and Barrel-Aged Dark Beer ...... 51 Wood- and Barrel-Aged Strong Beer ...... 51 Wood- and Barrel-Aged Sour Beer ...... 52 Aged Beer ...... 53 Experimental Beer ...... 53 Historical Beer ...... 54 Wild Beer ...... 54 Smoke Beer ...... 55 Other Strong Ale or Lager ...... 55 Gluten-Free Beer ...... 56 Non-Alcoholic Malt Beverage ...... 56

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

Ordinary Bitter Original Gravity (°Plato) 1.038-1.045 (9.5-11.2 Color: Gold to copper-colored °Plato) • Apparent Extract/Final Gravity (°Plato) Clarity: Chill haze is allowable at cold temperatures 1.006-1.012 (1.5-3.1 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Low to medium (Volume) 3.3%-3.8% (4.2%-4.8%) • Hop Bitterness residual malt sweetness should be present (IBU) 28-40 • Color SRM (EBC) 6-14 (12-28 EBC) Perceived Hop Aroma & Flavor: Very low to medium-low Perceived Bitterness: Medium Extra Special Bitter Fermentation Characteristics: Mild carbonation Color: Amber to deep copper traditionally characterizes draft-cask versions, but in Clarity: Chill haze is acceptable at low temperatures bottled versions, a slight increase in carbon dioxide Perceived Malt Aroma & Flavor: Medium to content is acceptable. Fruity-estery and very low medium-high diacetyl flavors are acceptable, but should be Perceived Hop Aroma & Flavor: Medium to medium- minimized in this form of Bitter. high Body: Low to medium Perceived Bitterness: Medium to medium-high When using these guidelines as the basis for Fermentation Characteristics: Low carbonation evaluating entries at competitions, competition traditionally characterizes draft-cask versions, but in organizers may choose to create subcategories which bottled versions, a slight increase in carbon dioxide reflect English and American hop character. content is acceptable. The overall impression is refreshing and thirst quenching. Fruity-estery and Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato) very low diacetyl characters are acceptable, but • Apparent Extract/Final Gravity (°Plato) 1.006- should be minimized in this form of Bitter. The 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) absence of diacetyl is also acceptable. 2.4%-3.3% (3.0%-4.2%) • Hop Bitterness (IBU) 20-35 Body: Medium to full • Color SRM (EBC) 5-12 (10-24 EBC) When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which Special Bitter or Best Bitter reflect English and American hop character. Color: Deep gold to deep copper Clarity: Chill haze is acceptable at low temperatures Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 Perceived Malt Aroma & Flavor: Medium residual °Plato) • Apparent Extract/Final Gravity (°Plato) malt sweetness should be present 1.010-1.016 (2.6-4.1 °Plato) • Alcohol by Weight Perceived Hop Aroma & Flavor: Very low to medium (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness at the brewer's discretion (IBU) 30-45 • Color SRM (EBC) 8-14 (16-28 EBC) Perceived Bitterness: Medium and not harsh Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in Scottish-Style Light Ale bottled versions, a slight increase in carbon dioxide Color: Golden to light brown content is acceptable. Fruity-estery aromas and Clarity: Chill haze is acceptable at low temperatures flavors and very low levels of diacetyl are acceptable, Perceived Malt Aroma & Flavor: Malty, caramel but should be minimized in this form of Bitter. The aroma may be present. A low to medium-low, soft absence of diacetyl is also acceptable. and chewy caramel malt flavor should be present. 1

Perceived Hop Aroma & Flavor: Should not be Body: Medium with a soft chewy character perceived When using these guidelines as the basis for Perceived Bitterness: Low evaluating entries at competitions, Scottish Heavy Ale Fermentation Characteristics: Yeast attributes such may be split into two subcategories: traditional (no as diacetyl and sulfur are acceptable at very low smoke character) and peated (low level of peat levels. Bottled versions may contain higher amounts smoke character). Though there is little evidence of carbon dioxide than is typical for mildly suggesting that traditionally made Scottish Heavy Ale carbonated draft versions. Fruity-estery aromas, if exhibited peat smoke character, the current evident, are low. marketplace offers many examples with peat or Body: Low smoke character present at low to medium levels. A When using these guidelines as the basis for peaty or smoky character may be evident at low evaluating entries at competitions, Scottish Light Ale levels. Scottish Heavy Ales with medium or higher may be split into two subcategories: traditional (no smoke character are considered smoke flavored beers smoke character) and peated (low level of peat and should be categorized elsewhere. smoke character). Though there is little evidence suggesting that traditional Scottish Light Ale Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato) exhibited peat smoke character, the current • Apparent Extract/Final Gravity (°Plato) 1.010- marketplace offers many examples with peat or 1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume) smoke character present at low to medium levels. A 2.8%-3.2% (3.5%-4.1%) • Hop Bitterness (IBU) 12-20 peaty or smoky character may be evident at low • Color SRM (EBC) 8-30 (16-60 EBC) levels. Scottish Light Ales with medium or higher smoke character are considered smoke flavored beers Scottish-Style Export Ale and should be categorized elsewhere. Color: Medium amber to dark chestnut brown Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato) Clarity: Chill haze is acceptable at low temperatures • Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Malt Aroma & Flavor: Sweet malt and 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) caramel aromas and flavors define the character of a 2.2%-2.8% (2.8%-3.5%) • Hop Bitterness (IBU) 9-20 • Scottish Export Color SRM (EBC) 6-15 (12-30 EBC) Perceived Hop Aroma & Flavor: Should not be perceived Perceived Bitterness: Low to medium Scottish-Style Heavy Ale Fermentation Characteristics: Fruity-estery Color: Amber to dark brown character may be apparent. Yeast attributes such as Clarity: Chill haze is acceptable at low temperatures diacetyl and sulfur are acceptable at very low levels. Perceived Malt Aroma & Flavor: Malty, caramel Bottled versions may contain higher amounts of aroma is present. The style exhibits a medium degree carbon dioxide than is typical for mildly carbonated of sweet malt and caramel. The overall impression is draft versions. smooth and balanced. Body: Medium Perceived Hop Aroma & Flavor: Should not be When using these guidelines as the basis for perceived evaluating entries at competitions, Scottish Export Perceived Bitterness: Perceptible but low Ale may be split into two subcategories: traditional Fermentation Characteristics: Yeast attributes such (no smoke character) and peated (low level of peat as diacetyl and sulfur are acceptable at very low smoke character). Though there is little evidence levels. Bottled versions may contain higher amounts suggesting that traditionally made Scottish Export of carbon dioxide than is typical for mildly Ale exhibited peat smoke character, the current carbonated draft versions. Fruity-estery aromas, if marketplace offers many examples with peat or evident, are low. smoke character present at low to medium levels. A

2 peaty or smoky character may be evident at low Perceived Malt Aroma & Flavor: Low to medium levels. Scottish Export Ales with medium or higher malt aroma and flavor is present. Low caramel smoke character are considered smoke flavored beers character is allowable. and should be categorized elsewhere. Perceived Hop Aroma & Flavor: Earthy and herbal English-variety hop character should be perceived, Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) but may result from the skillful use of hops of other • Apparent Extract/Final Gravity (°Plato) 1.010- origin. 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Medium-low to medium-high 3.2%-4.2% (4.1%-5.3%) • Hop Bitterness (IBU) 15-25 Fermentation Characteristics: Fruity-estery • Color SRM (EBC) 9-19 (18-38 EBC) character is moderate to strong. Diacetyl can be absent or may be perceived at very low levels. English-Style Summer Ale Body: Medium

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

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

Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato) English-Style Pale Mild Ale • Apparent Extract/Final Gravity (°Plato) 1.014- Color: Light amber to medium amber 1.040 (3.6-10 °Plato) • Alcohol by Weight (Volume) Clarity: Chill haze is acceptable at low temperatures 5.5%-8.9% (7.0%-11.3%) • Hop Bitterness (IBU) 30- Perceived Malt Aroma & Flavor: Malt flavor and 65 • Color SRM (EBC) 8-21 (16-42 EBC) aroma dominate the flavor profile Perceived Hop Aroma & Flavor: Hop aroma and Old Ale flavor range from very low to low Perceived Bitterness: Very low to low Color: Copper-red to very dark Fermentation Characteristics: Very low diacetyl Clarity: Chill haze is acceptable at low temperatures flavors may be appropriate in this low-alcohol beer. Perceived Malt Aroma & Flavor: Fruity-estery aroma Fruity-estery character is very low to medium-low. can contribute to the malt aroma and flavor profile. Body: Low to medium-low Old Ales have a malt and sometimes caramel sweetness. Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • Perceived Hop Aroma & Flavor: Very low to medium Apparent Extract/Final Gravity (°Plato) 1.004-1.008 Perceived Bitterness: Evident but minimal (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%- Fermentation Characteristics: Fruity-estery flavors 3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-20 • can contribute to the character of this ale. Alcohol Color SRM (EBC) 6-9 (12-18 EBC) types can be varied and complex. A distinctive quality 4

English-Style Dark Mild Ale Perceived Malt Aroma & Flavor: Low to medium malt sweetness. Caramel and chocolate character is Color: Reddish-brown to very dark acceptable. Strong roast barley or strong burnt or Clarity: Chill haze is acceptable at low temperatures black malt character should not be perceived. Perceived Malt Aroma & Flavor: Malt and caramel Perceived Hop Aroma & Flavor: Very low to medium should be evident in the aroma and flavor while Perceived Bitterness: Medium licorice and roast malt may also be present Fermentation Characteristics: Fruity-estery flavors Perceived Hop Aroma & Flavor: Very low are acceptable. Diacetyl should not be perceived. Perceived Bitterness: very low to low Body: Low to medium Fermentation Characteristics: Very low diacetyl

flavors may be appropriate in this low-alcohol beer. Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Fruity-estery character is very low to medium-low. • Apparent Extract/Final Gravity (°Plato) 1.006- Body: Medium-low to medium 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume)

3.5%-4.7% (4.4%-6.0%) • Hop Bitterness (IBU) 20-30 Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • • Color SRM (EBC) 20-35 (40-70 EBC) Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%- 3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-24 • Robust Porter Color SRM (EBC) 17-34 (34-68 EBC) Color: Very dark brown to black Clarity: Opaque English-Style Brown Ale Perceived Malt Aroma & Flavor: Medium to medium-high. Malty sweetness, roast malt, cocoa Color: Copper to dark brown and caramel should be in harmony with bitterness Clarity: Chill haze is acceptable at low temperatures from dark malts. Perceived Malt Aroma & Flavor: Roast malt may Perceived Hop Aroma & Flavor: Very low to medium contribute to a biscuit or toasted aroma profile. Perceived Bitterness: Medium to high Roast malt may contribute to the flavor profile. Malt Fermentation Characteristics: Fruity esters should be profile can range from dry to sweet. evident and balanced with all other characters. Perceived Hop Aroma & Flavor: Very low Diacetyl should not be perceived. Perceived Bitterness: Very low to low Body: Medium to full Fermentation Characteristics: Low to medium-low levels of fruity-estery flavors are appropriate. Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 Diacetyl, if evident, should be very low. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight

(Volume) 4.0%-5.2% (5.1%-6.6%) • Hop Bitterness Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) (IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.3%-4.7% (4.2%-6.0%) • Hop Bitterness (IBU) 12-25 Sweet Stout or Cream Stout • Color SRM (EBC) 12-17 (24-34 EBC) Color: Black Clarity: Opaque Brown Porter Perceived Malt Aroma & Flavor: Medium to medium-high. Malt sweetness, chocolate and Color: Dark brown to very dark. May have red tint. caramel should contribute to the aroma and should Clarity: Beer color may be too dark to perceive dominate the flavor profile. Roast flavor may be clarity. When clarity is perceivable, chill haze is perceived. Low to medium-low roasted malt-derived acceptable at low temperatures. bitterness should be present.

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

Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 British-Style Imperial Stout °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Ranging from dark copper typical of some 1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight historic examples, to very dark more typical of (Volume) 3.0%-4.8% (3.8%-6.1%) • Hop Bitterness contemporary examples (IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) Clarity: Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low Scotch Ale temperatures. Perceived Malt Aroma & Flavor: Extremely rich Color: Light reddish-brown to very dark malty flavor, often expressed as toffee or caramel, Clarity: Chill haze is acceptable at low temperatures

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

Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) British-Style Barley Wine Ale • Apparent Extract/Final Gravity (°Plato) 1.010- Color: Tawny copper to deep red/copper-garnet 1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume) Clarity: Chill haze is acceptable at low temperatures 3.2%-3.8% (4.0%-4.8%) • Hop Bitterness (IBU) 20-28 Perceived Malt Aroma & Flavor: Residual malty • Color SRM (EBC) 11-18 (22-36 EBC) sweetness is high Perceived Hop Aroma & Flavor: Hop aroma and flavor are very low to medium. English type hops are Classic Irish-Style Dry Stout often used but are not required for this style. Color: Black Perceived Bitterness: Low to medium Clarity: Opaque Fermentation Characteristics: Complexity of alcohols Perceived Malt Aroma & Flavor: The prominence of and fruity-estery attributes are often high and coffee-like roasted barley and a moderate degree of balanced with the high alcohol content. Low levels of roasted malt aroma and flavor defines much of the diacetyl are acceptable. Caramel and some oxidized character. Dry stouts achieve a dry-roasted character character (vinous aromas and/or flavors) may be through the use of roasted barley. Initial malt and considered positive attributes. light caramel flavors give way to a distinctive dry- Body: Full roasted bitterness in the finish. Perceived Hop Aroma & Flavor: European hop Original Gravity (°Plato) 1.085-1.120 (20.4-28 °Plato) character may range from not perceived to low in • Apparent Extract/Final Gravity (°Plato) 1.024- aroma and flavor 1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Medium to medium-high 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 40- Fermentation Characteristics: Fruity-estery 65 • Color SRM (EBC) 11-20 (22-40 EBC) character is low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required. Body: Medium-light to medium 7

Additional Notes: Head retention should be Fermentation Characteristics: Fruity esters may be persistent perceived at low levels. Diacetyl and DMS should not be perceived. Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 Body: Low to medium with a crisp finish °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 (Volume) 3.2%-4.2% (4.1%-5.3%) • Hop Bitterness °Plato) • Apparent Extract/Final Gravity (°Plato) (IBU) 30-40 • Color SRM (EBC) 40+ (80+ EBC) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness Export-Style Stout (IBU) 15-25 • Color SRM (EBC) 3-7 (6-14 EBC) Color: Black Clarity: Opaque American-Style Amber/Red Ale Perceived Malt Aroma & Flavor: Coffee-like roasted Color: Copper to reddish-brown barley and roasted malt aromas are prominent. Clarity: Chill haze is acceptable at low temperatures Initial malt and light caramel flavors give way to a Perceived Malt Aroma & Flavor: Medium-high to distinctive dry-roasted bitterness in the finish. high maltiness with low to medium caramel Perceived Hop Aroma & Flavor: Should not be character perceived Perceived Hop Aroma & Flavor: American-variety Perceived Bitterness: May be analytically high, but hop character may range from low to medium-low in the perception is lessened by malt sweetness. aroma and flavor Fermentation Characteristics: Fruity-estery aroma Perceived Bitterness: Medium to medium-high and flavor is low. Diacetyl should be negligible or not Fermentation Characteristics: Fruity-estery aroma perceived. Slight acidity is acceptable. and flavor are low, if present. Diacetyl can be absent Body: Medium to full or perceived at very low levels. Additional Notes: Head retention should be Body: Medium to medium-high persistent Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato) • Alcohol by Weight 1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.8% (4.4%-6.1%) • Hop Bitterness (Volume) 4.5%-6.4% (5.6%-8.0%) • Hop Bitterness (IBU) 25-45 • Color SRM (EBC) 11-18 (22-36 EBC) (IBU) 30-60 • Color SRM (EBC) 40+ (80+ EBC) American-Style Pale Ale NORTH AMERICAN ORIGIN ALE STYLES Color: Deep golden to copper or light brown Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature. Golden or Blonde Ale Perceived Malt Aroma & Flavor: Low caramel malt Color: Straw to light amber aroma is allowable. Low to medium maltiness may Clarity: Chill haze should not be present include low caramel malt character. Perceived Malt Aroma & Flavor: Light malt Perceived Hop Aroma & Flavor: Hop aroma and sweetness should be present in flavor flavor is high, exhibiting floral, fruity (berry, tropical, Perceived Hop Aroma & Flavor: Hop aroma and stone fruit and other), sulfur/diesel-like, onion-garlic- flavor should be low to medium-low, present but not catty, citrusy, piney or resinous character that was dominant. originally associated with American-variety hops. Perceived Bitterness: Low to medium Hops with these attributes now also originate from countries other than the USA. 8

Perceived Bitterness: Medium to medium-high American-Style Strong Pale Ale Fermentation Characteristics: Fruity-estery aroma Color: Deep golden to copper and flavor may be low to high. Diacetyl should not be Clarity: Chill haze is acceptable at low temperatures. perceived. Hop haze is allowable at any temperature. Body: Medium Perceived Malt Aroma & Flavor: Low caramel malt

aroma is allowable. Low level maltiness may include Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) low caramel malt character. • Apparent Extract/Final Gravity (°Plato) 1.008- Perceived Hop Aroma & Flavor: Hop aroma and 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) flavor is high, exhibiting floral, fruity (berry, tropical, 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50 stone fruit and other), sulfur/diesel-like, onion-garlic- • Color SRM (EBC) 6-14 (12-28 EBC) catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Juicy or Hazy Pale Ale Hops with these attributes now also originate from Color: Straw to deep gold countries other than the USA. Clarity: Low to very high degree of cloudiness is Perceived Bitterness: High typical of these beers. Starch, yeast, hop, protein Fermentation Characteristics: Fruity-estery aroma and/or other compounds contribute to a wide range and flavor may be low to high. Diacetyl should not be of hazy appearance within this category. perceived. Perceived Malt Aroma & Flavor: Low to low-medium Body: Medium malt aroma and flavor may be present Perceived Hop Aroma & Flavor: Medium-high to Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 very high hop aroma and flavor are present, with °Plato) • Apparent Extract/Final Gravity (°Plato) attributes typical of hops from any origin. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived Bitterness: Low to medium. Perceived (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness impression of bitterness is soft and well-integrated (IBU) 40-50 • Color SRM (EBC) 6-14 (12-28 EBC) into overall balance, and may differ significantly from measured or calculated IBU levels. Session India Pale Ale Fermentation Characteristics: Low to medium fruity- Color: Gold to copper estery aroma and flavor may be present, but are Clarity: Chill haze is acceptable at low temperatures. usually overwhelmed by hop fruitiness. Diacetyl Hop haze is allowable at any temperature. should not be perceived. Perceived Malt Aroma & Flavor: A low to medium Body: Medium-low to medium-high. Perceived silky maltiness should be present in aroma and flavor. or full mouthfeel may contribute to overall flavor Perceived Hop Aroma & Flavor: Hop aroma and profile. flavor are medium to high and can display qualities Additional Notes: Grist may include a small amount from a wide variety of hops from all over the world. of oat, wheat or other adjuncts to promote haziness. Overall hop character is assertive. Descriptors such as "juicy" are often used to describe Perceived Bitterness: Medium to high the taste and aroma hop-derived attributes present Fermentation Characteristics: Fruity-estery aroma in these beers. and flavor is low to medium. Diacetyl should not be

perceived. Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Body: Low to medium • Apparent Extract/Final Gravity (°Plato) 1.008- Beers exceeding 5.0% abv are not considered Session 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) India Pale Ales. Beers under 5.0% abv (4.0% abw) 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50; which meet the criteria for another classic or may differ from perceived bitterness • Color SRM traditional style category are not considered Session (EBC) 4-7 (8-14 EBC) India Pale Ales. 9

Perceived Hop Aroma & Flavor: Medium-high to Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 very high hop aroma and flavor are present, with °Plato) • Apparent Extract/Final Gravity (°Plato) attributes typical of hops from any origin 1.008-1.014 (2-4.6 °Plato) • Alcohol by Weight Perceived Bitterness: Medium-low to medium (Volume) 3.0%-4.0% (3.7%-5.0%) • Hop Bitterness Fermentation Characteristics: Low to medium fruity- (IBU) 40-55 • Color SRM (EBC) 4-12 (8-24 EBC) estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl American-Style India Pale Ale should not be perceived. Body: Medium-low to medium-high. Perceived silky Color: Gold to copper or full mouthfeel may contribute to overall flavor Clarity: Chill haze is acceptable at low temperatures. profile. Hop haze is allowable at any temperature. Additional Notes: Grist may include a small amount Perceived Malt Aroma & Flavor: Low-medium to of oat, wheat or other adjuncts to promote haziness. medium maltiness is present in aroma and flavor Descriptors such as "juicy" are often used to describe Perceived Hop Aroma & Flavor: Hop aroma and the taste and aroma hop-derived attributes present flavor is high, exhibiting floral, fruity (berry, tropical, in these beers. stone fruit and other), sulfur/diesel-like, onion-garlic- catty, citrusy, piney or resinous character that was Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 originally associated with American-variety hops. °Plato) • Apparent Extract/Final Gravity (°Plato) Hops with these attributes now also originate from 1.008-1.016 (2.0-4.1 °Plato) • Alcohol by Weight countries other than the USA. (Volume) 5.5%-8.5% (6.9%-10.6%) • Hop Bitterness Perceived Bitterness: Medium-high to very high (IBU) 50-70 • Color SRM (EBC) 4-7 (8-14 EBC) Fermentation Characteristics: Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived. Pale American-Belgo-Style Ale Body: Medium-low to medium Color: Gold to light brown Additional Notes: The use of water with high mineral Clarity: Chill haze is acceptable at low temperatures content may result in a crisp, dry beer rather than a Perceived Malt Aroma & Flavor: Low malt-accentuated version. Sugar adjuncts may be Perceived Hop Aroma & Flavor: Medium to very used to enhance body and balance. Hops of varied high, exhibiting American-type hop aromas not origins may be used for bitterness or for usually found in traditional Belgian styles. approximating traditional American character. Perceived Bitterness: Medium to very high Fermentation Characteristics: Fruity-estery aroma is Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 low to moderate. Fruity-estery flavor should be °Plato) • Apparent Extract/Final Gravity (°Plato) medium to high. Belgian yeast attributes such as 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight banana, berry, apple, coriander, spice and/or smoky- (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness phenolic should be in balance with malt and hops. (IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC) Diacetyl, sulfur and Brettanomyces should not be perceived. Juicy or Hazy India Pale Ale Body: Medium-low to medium Additional Notes: Pale American-Belgo-Style Ales are Color: Straw to deep gold either 1) non-Belgian beer types portraying the Clarity: Low to very high degree of cloudiness is unique characters imparted by yeasts typically used typical of these beers. Starch, yeast, hop, protein in big, fruity Belgian-style ales, or 2) defined Belgian- and/or other compounds contribute to a wide range style beers displaying a unique character of American of hazy appearance within this category. hops. These beers are unique unto themselves. Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present 10

When using these guidelines as the basis for asked to provide supplemental information about evaluating entries at competitions, brewers may be entries in this category to allow for accurate asked to provide supplemental information about evaluation of diverse entries. Such information might entries in this category to allow for accurate include the underlying beer style upon which the evaluation of diverse entries. Such information might entry is based, or other information unique to the include the underlying beer style upon which the entry such as ingredients or processing which entry is based, or other information unique to the influence perceived sensory outcomes. Competition entry such as ingredients or processing which organizers may create subcategories which reflect influence perceived sensory outcomes. Competition groups of entries based on color, hop varieties, organizers may create subcategories which reflect microflora, fruit, spices or other ingredients, wood groups of entries based on color, hop varieties, aging, etc. microflora, fruit, spices or other ingredients, wood aging, etc. Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Original Gravity (°Plato) Varies with style • Apparent Alcohol by Weight (Volume) Varies with style • Hop Extract/Final Gravity (°Plato) Varies with style • Bitterness (IBU) Varies with style • Color SRM (EBC) Alcohol by Weight (Volume) Varies with style • Hop 16+ (32+ EBC) Bitterness (IBU) Varies with style • Color SRM (EBC) 5-15 (10-30 EBC) American-Style Brown Ale Color: Deep copper to very dark brown Dark American-Belgo-Style Ale Clarity: Chill haze is acceptable at low temperatures Color: Brown to black Perceived Malt Aroma & Flavor: Roasted malt, Clarity: Chill haze is acceptable at low temperatures caramel and chocolate aromas and flavors should be Perceived Malt Aroma & Flavor: Perception of medium. roasted malts or barley can be very low to robust Perceived Hop Aroma & Flavor: Low to medium Perceived Hop Aroma & Flavor: Hop aroma and Perceived Bitterness: Medium to high flavor is medium to very high, exhibiting American- Fermentation Characteristics: Low to med-low. type hop aromas not usually found in traditional Fruity-estery aromas and flavors may be present. Belgian styles. Diacetyl should not be perceived. Perceived Bitterness: Medium to very high Body: Medium Fermentation Characteristics: Fruity-estery aroma and flavors are medium to high. Attributes typical of Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) fermentation with Belgian yeast such as banana, • Apparent Extract/Final Gravity (°Plato) 1.010- coriander, spice and/or smoky-phenolic should be in 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) balance with malt and hops. Diacetyl, sulfur and 3.3%-5.0% (4.2%-6.3%) • Hop Bitterness (IBU) 25-45 Brettanomyces should not be perceived. • Color SRM (EBC) 15-26 (30-52 EBC) Body: Medium-low to medium Additional Notes: Dark American-Belgo-Style Ales American-Style Black Ale are either 1) non-Belgian darker beer types portraying the unique attributes imparted by yeasts Color: Very dark to black typically used in big fruity Belgian-style ales, or 2) Clarity: Opaque defined darker Belgian-style beers displaying a Perceived Malt Aroma & Flavor: Low to low-medium unique character of American hops. These beers are caramel malt and dark roasted malt aromas may be unique unto themselves. evident. Low to low-medium caramel malt and dark When using these guidelines as the basis for roasted malt flavors are evident. Astringency and evaluating entries at competitions, brewers may be burnt character of roast malt should be absent.

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Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Opaque flavor is medium-high to high, with fruity, citrusy, Perceived Malt Aroma & Flavor: No roast barley or piney, floral, herbal or other aromas derived from strong burnt/black malt character should be hops of all origins. perceived. Medium malt, caramel and cocoa Perceived Bitterness: Medium-high to high sweetness should be present. Fermentation Characteristics: Fruity-estery aromas Perceived Hop Aroma & Flavor: Low to medium-high and flavors should be low to medium. Diacetyl Perceived Bitterness: Medium-low to medium should not be perceived. Fermentation Characteristics: Fruity-estery flavors Body: Medium and aromas should be evident but not overpowering and should complement hop character and malt- Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 derived sweetness. Diacetyl should be absent. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Full 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 (IBU) 50-70 • Color SRM (EBC) 35+ (70+ EBC) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight American-Style Stout (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness (IBU) 35-50 • Color SRM (EBC) 40+ (80+ EBC) Color: Black Clarity: Opaque Perceived Malt Aroma & Flavor: Coffee-like roasted American-Style Imperial Stout barley and roasted malt aromas are prominent. Low Color: Black to medium malt sweetness with low to medium Clarity: Opaque caramel, chocolate, and/or roasted coffee flavor Perceived Malt Aroma & Flavor: Extremely rich should be present, with a distinct dry-roasted malty aroma is typical. Extremely rich malty flavor bitterness in the finish. Astringency from roasted with full sweet malt character is typical. Roasted malt malt and roasted barley is low. Slight roasted malt astringency and bitterness can be moderate but acidity is acceptable. should not dominate the overall character. Perceived Hop Aroma & Flavor: Medium to high, Perceived Hop Aroma & Flavor: Medium-high to often with citrusy and/or resiny hop qualities typical high with floral, citrus and/or herbal character. of many American hop varieties. Perceived Bitterness: Medium-high to very high and Perceived Bitterness: Medium to high balanced with rich malt character. Fermentation Characteristics: Fruity-estery aroma Fermentation Characteristics: Fruity-estery aromas and flavor is low. Diacetyl should be negligible or not and flavors are high. Diacetyl should be absent. perceived. Body: Full Body: Medium to full Additional Notes: Head retention should be Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 persistent °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness °Plato) • Apparent Extract/Final Gravity (°Plato) (IBU) 50-80 • Color SRM (EBC) 40+ (80+ EBC) 1.010-1.022 (2.6-5.6 °Plato) • Alcohol by Weight (Volume) 4.5%-6.4% (5.7%-8.0%) • Hop Bitterness Double Hoppy Red Ale (IBU) 35-60 • Color SRM (EBC) 40+ (80+ EBC) Color: Deep amber to dark copper/reddish-brown Clarity: Chill haze is acceptable at low temperatures American-Style Imperial Porter Perceived Malt Aroma & Flavor: Medium to Color: Black medium-high caramel malt character should be 12 present in flavor and aroma. Low to medium biscuit Clarity: Chill haze is acceptable at low temperatures. or toasted malt character may also be present. Haze created by dry hopping is allowable at any Perceived Hop Aroma & Flavor: Hop aroma is high, temperature. derived from any variety of hops. Hop flavor is high Perceived Malt Aroma & Flavor: Low to high and balanced with other beer attributes. Perceived Hop Aroma & Flavor: Hop aroma and Perceived Bitterness: High to very high flavor is very high. Hop character should be fresh and Fermentation Characteristics: Alcohol content is evident, derived from any variety of hops. Hop flavor medium to high. Complex alcohol flavors may be should not be harsh. evident. Fruity-estery aromas and flavors are Perceived Bitterness: Very high but not harsh medium. Diacetyl should not be perceived. Fermentation Characteristics: Alcohol content is Body: Medium to full medium-high to high and evident. Fruity-estery aroma and flavor is medium to high. Diacetyl should Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 not be perceived. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium to full 1.015-1.024 (3.9-6.1 °Plato) • Alcohol by Weight Additional Notes: This style of beer should exhibit (Volume) 4.9%-6.3% (6.1%-7.9%) • Hop Bitterness the fresh character of hops. Oxidized or aged (IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC) character should not be present.

Imperial Red Ale Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Deep amber to dark copper/reddish-brown 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Clarity: Chill haze is acceptable at low temperatures (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness Perceived Malt Aroma & Flavor: Medium to high (IBU) 65-100 • Color SRM (EBC) 5-13 (10-26 EBC) caramel malt character is present in aroma and flavor Perceived Hop Aroma & Flavor: High hop aroma and Juicy or Hazy Imperial or Double flavor, derived from any variety of hops. Hop flavor is India Pale Ale prominent, and balanced with other beer attributes. Color: Straw to deep gold Perceived Bitterness: Very high Clarity: Low to very high degree of cloudiness is Fermentation Characteristics: Very high alcohol is a typical of these beers. Starch, yeast, hop, protein hallmark of this style. Complex alcohol flavors may and/or other compounds contribute to a wide range be evident. Fruity-estery aromas and flavors are of hazy appearance within this category. medium. Diacetyl should not be perceived. Perceived Malt Aroma & Flavor: Low to high malt Body: Full aroma and flavor may be present

Perceived Hop Aroma & Flavor: High to very high Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 hop aroma and flavor are present, with attributes °Plato) • Apparent Extract/Final Gravity (°Plato) typical of hops from any origin. 1.020-1.028 (5.1-7.1 °Plato) • Alcohol by Weight Perceived Bitterness: Low to medium. Perceived (Volume) 6.3%-8.4% (8.0%-10.6%) • Hop Bitterness impression of bitterness is soft and well-integrated (IBU) 55-85 • Color SRM (EBC) 10-17 (20-34 EBC) into overall balance, and may differ significantly from measured or calculated IBU levels. American-Style Imperial or Double Fermentation Characteristics: Low to medium fruity- India Pale Ale estery aroma and flavor may be present, but are usually overwhelmed by hop character. Diacetyl Color: Gold to copper should not be perceived. Body: Medium to high. Perceived silky or full mouthfeel may contribute to overall flavor profile. 13

Additional Notes: Grist may include a small amount Perceived Bitterness: Medium to medium-high of oat, wheat or other adjuncts to promote haziness. Fermentation Characteristics: Fruity-estery flavors Descriptors such as "juicy" are often used to describe and aromas are often high and balanced by a the taste and aroma hop-derived attributes present complexity of alcohols and high alcohol content. Very in these beers. low levels of diacetyl are acceptable. Phenolic yeast character, sulfur, and/or DMS should not be present. Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 Oxidized, stale and aged attributes are not typical of °Plato) • Apparent Extract/Final Gravity (°Plato) this style. 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Body: Full (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness Additional Notes: This style is brewed with at least (IBU) 65-100; may differ from perceived bitterness • 50% wheat malt. Color SRM (EBC) 4-7 (8-14 EBC) Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato) American-Style Barley Wine Ale • Apparent Extract/Final Gravity (°Plato) 1.024- 1.032 (6.1-8 °Plato) • Alcohol by Weight (Volume) Color: Amber to deep red/copper-garnet 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 45- Clarity: Chill haze is acceptable at low temperatures 85 • Color SRM (EBC) 5+ (10+ EBC) Perceived Malt Aroma & Flavor: Caramel and/or toffee malt aromas are often present. High residual malty sweetness, often with caramel and/or toffee Smoke Porter flavors, should be present. Color: Dark brown to black Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Opaque flavor is medium to very high. American hop varieties Perceived Malt Aroma & Flavor: Smoked porters will are often used, but are not required for this style. exhibit mild to assertive smoke malt aroma and Perceived Bitterness: High flavor in balance with other aroma attributes. Black Fermentation Characteristics: Complex alcohols are malt character can be perceived in some porters, evident. Fruity-estery aromas and flavors are often while others may be absent of strong roast high. Very low levels of diacetyl are acceptable. character. Roast barley character is absent to low Body: Full depending on underlying porter style being smoked. Additional Notes: Vinous, sherry-like or port-like Medium to high malt sweetness, and caramel and attributes arising from oxidation may be considered chocolate flavors, are acceptable. positive when in harmony with overall flavor profile. Perceived Hop Aroma & Flavor: None to medium Perceived Bitterness: Medium to medium-high Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato) Fermentation Characteristics: Fruity-estery aromas • Apparent Extract/Final Gravity (°Plato) 1.024- and flavors are acceptable 1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) Body: Medium to full 6.7%-9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 60- When using these guidelines as the basis for 100 • Color SRM (EBC) 11-18 (22-36 EBC) evaluating entries at competitions, brewers may be asked to provide supplemental information about American-Style Wheat Wine Ale entries in this category to allow for accurate evaluation of diverse entries. Such information should Color: Gold to black include the traditional style of porter as well as the Clarity: Chill haze is acceptable at low temperatures wood type used as a smoke source (e.g. “alder Perceived Malt Aroma & Flavor: Bread, wheat, smoked brown porter”). honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 be present. °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: Low to medium 14

1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight provide supplemental information about entries in (Volume) 4.0%-7.0% (5.1%-8.9%) • Hop Bitterness this category to allow for accurate evaluation of (IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) diverse entries. Such information might include the underlying beer style upon which the entry is based, American-Style Sour Ale or other information unique to the entry such as ingredients or processing which influence perceived Color: Pale to black depending on underlying beer sensory outcomes. style. Clarity: Chill haze, bacteria and yeast-induced haze is Original Gravity (°Plato) Varies with style • Apparent acceptable at any temperature. Extract/Final Gravity (°Plato) Varies with style • Perceived Malt Aroma & Flavor: Low. In darker Alcohol by Weight (Volume) Varies with style • Hop versions, roasted malt, caramel and chocolate Bitterness (IBU) Varies with style • Color SRM (EBC) aromas and flavors should be present at low levels. Varies with style Perceived Hop Aroma & Flavor: Low to high Perceived Bitterness: Low to high GERMAN ORIGIN ALE STYLES Fermentation Characteristics: Moderate to intense, yet balanced, fruity-estery aromas and flavors are evident. Diacetyl, DMS and Brettanomyces should German-Style Koelsch not be perceived in aroma or flavor. The evolution of Color: Straw to gold natural acidity develops a balanced complexity. The Clarity: Chill haze should not be present acidity present is usually in the form of lactic, acetic Perceived Malt Aroma & Flavor: Malt character is and other organic acids naturally developed with very low to low with soft sweetness. Caramel acidified malt in the mash or in kettle or post wort character should not be evident. fermentation by the use of various microorganisms Perceived Hop Aroma & Flavor: Hop aroma and including certain bacteria and yeasts. Acidic flavor is low, and if evident, should express noble character can be a complex balance of several types hop character. of acid and attributes of age. Moderate to intense, Perceived Bitterness: Medium to medium-high yet balanced, fruity-estery flavors should be evident. Fermentation Characteristics: Fruity-estery aromas There should be no residual flavors from liquids and flavors should be absent or present at very low previously aged in a barrel such as bourbon or levels. Light pear-apple-Riesling wine-like fruitiness sherry. Wood vessels may be used during the may be apparent, but is not required for this style. fermentation and aging process, but wood-derived Diacetyl should not be perceived. flavors such as vanillin should not be present. Body: Low to medium-low. Dry and crisp. Body: Low to high Additional Notes: Traditional examples often display Additional Notes: Such beers exhibiting wood- persistent head retention. Small amounts of wheat derived characters or characters of liquids previously can be used in brewing beers of this style. Koelsch- aged in wood are categorized as Wood-Aged Sour style beers are fermented at warmer temperatures Beer. than is typical for lagers, but at lower temperatures Competition organizers may create subcategories than most English and Belgian-style ales. They are which reflect groups of entries based on color, hop aged cold. Ale yeast is used for fermentation. Lager varieties, microflora, fruit, spices or other ingredients, yeast is sometimes used for bottle conditioning or wood aging, etc. Fruited versions will exhibit final cold conditioning. fruitiness in harmony with malt, hop, acidity and other characteristics of fermentation. Such beers may Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 take on the color of fruits or other ingredients. When °Plato) • Apparent Extract/Final Gravity (°Plato) using these guidelines as the basis for evaluating 1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight entries at competitions, brewers may be asked to (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness (IBU) 22-30 • Color SRM (EBC) 3-6 (6-12 EBC) 15

German-Style Altbier Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to Color: Copper to dark brown moderately low levels of sulfur should be apparent. Clarity: Appearance should be bright; chill haze Low levels of acetaldehyde or other volatiles, should not be present normally reduced during lagering, may or may not be Perceived Malt Aroma & Flavor: A variety of malts apparent. The presence of sulfur and acetaldehyde including wheat may be used to produce medium- should enhance the flavor of these beers. Fruity- low to medium malt aroma and flavor. Roast malt estery levels may vary slightly from the underlying attributes may be present at very low levels. styles due to age and presence of yeast. Perceived Hop Aroma & Flavor: Low to medium. Body: Varies depending on underlying style Character should reflect traditional German noble Additional Notes: These unfiltered beers are hops. packaged and served with low to moderate amounts Perceived Bitterness: Medium to very high, although of yeast. They may be filtered and dosed with yeast 25 to 35 IBU is typical for Altbiers originating in during packaging. Beers containing non-standard Dusseldorf. ingredients or aged in flavor-imparting vessels should Fermentation Characteristics: Fruity-estery aroma be categorized elsewhere. should be absent or very low. Fruity-estery flavors When using these guidelines as the basis for can be low. No diacetyl should be perceived. evaluating entries at competitions, brewers may be Body: Medium asked to provide supplemental information about Additional Notes: The Altbier style is originally from entries in this category to allow for accurate the Dusseldorf area. The overall impression is clean, evaluation of diverse entries. Such information should crisp and flavorful with a dry finish. include the underlying German ale style upon which

the entry is based. Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)

• Apparent Extract/Final Gravity (°Plato) 1.008- Original Gravity (°Plato) Varies with style • Apparent 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) Extract/Final Gravity (°Plato) Varies with style • 3.6%-4.4% (4.6%-5.6%) • Hop Bitterness (IBU) 25-52 Alcohol by Weight (Volume) Varies with style • Hop • Color SRM (EBC) 11-19 (22-38 EBC) Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style Kellerbier or Zwickelbier Ale Color: Varies depending on the underlying German Berliner-Style Weisse ale style Color: Straw to pale. These are the lightest of all the Clarity: Can be clear to moderately cloudy. Slight German wheat beers. Versions made with fruits or yeast haze is acceptable and traditional. These beers other flavorings may take on corresponding hues. are unfiltered, but may become clear with age. May Clarity: May appear hazy or cloudy from yeast or chill exhibit poor head retention. haze Perceived Malt Aroma & Flavor: Kellerbier ales are Perceived Malt Aroma & Flavor: Malt sweetness is unfiltered German-style Altbier or Koelsch. Malt absent aromas and flavors typical of these styles should be Perceived Hop Aroma & Flavor: Not perceived present. Perceived Bitterness: Non-existent to very low Perceived Hop Aroma & Flavor: Varies depending on Fermentation Characteristics: Fruity-estery aroma underlying style. Hop character may be muted by the and flavor should be evident at low to medium presence of yeast. levels. Diacetyl should not be perceived. Perceived Bitterness: Varies depending on Brettanomyces character may be absent or present underlying style. Bitterness may be suppressed by at low to medium levels, and if present may be the presence of yeast. expressed as horsey, goaty, leathery, phenolic, fruity

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

17 asked to provide supplemental information about Perceived Malt Aroma & Flavor: Malt sweetness is entries in this category to allow for accurate very low to medium-low evaluation of diverse entries. Such information might Perceived Hop Aroma & Flavor: Not perceived to include any herbs, spices, fruit or other added very low ingredients, and/or information about the brewing Perceived Bitterness: Very low process. Fermentation Characteristics: The aroma and flavor is very similar to Hefeweizen with the caveat that Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) fruity and phenolic characters are not combined with • Apparent Extract/Final Gravity (°Plato) 1.004- the yeasty flavor and fuller-bodied mouthfeel of 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) yeast. The phenolic characteristics are often 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30 • described as clove-like or nutmeg-like and can be Color SRM (EBC) 3-9 (6-18 EBC) smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. No diacetyl should be South German-Style Hefeweizen perceived. Kristal Weizens are well attenuated and very highly carbonated. Color: Straw to amber Body: Medium to full Clarity: If served with yeast, appearance may be very Additional Notes: These beers are made with at least cloudy. 50 percent malted wheat. They have no yeast flavor Perceived Malt Aroma & Flavor: Very low to and they exhibit a cleaner, drier mouthfeel than medium-low counterparts served with yeast. Perceived Hop Aroma & Flavor: Not perceived to very low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived Bitterness: Very low °Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Med-low to med-high 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight fruity and phenolic attributes are hallmarks of this (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness style. Phenolic attributes such as clove, nutmeg, (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC) smoke and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high levels. No diacetyl should be perceived. German-Style Leichtes Weizen Body: Medium to full Color: Straw to copper-amber Additional Notes: These beers are made with at least Clarity: If served with yeast, appearance may be very 50 percent malted wheat. Hefeweizens are very cloudy. highly carbonated. These beers are typically (though Perceived Malt Aroma & Flavor: Very low to not always) roused during pouring, and when yeast is medium-low present, they will have a yeasty flavor and a Perceived Hop Aroma & Flavor: Not perceived to characteristically fuller mouthfeel. very low Perceived Bitterness: Very low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Fermentation Characteristics: The phenolic and °Plato) • Apparent Extract/Final Gravity (°Plato) estery aromas typical of Weissbiers should be 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight present but less pronounced in this style. The overall (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness flavor profile is less complex than Hefeweizen due to (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC) a lower alcohol content and there is less yeasty flavor. No diacetyl should be perceived. South German-Style Kristal Weizen Body: Low with a lighter mouthfeel than Hefeweizen. The German word “leicht” means light, and as such Color: Straw to amber these beers are light versions of Hefeweizen. Clarity: Clear with no chill haze present. Because the beer is filtered, no yeast should be present. 18

Additional Notes: These beers are made with at least Perceived Malt Aroma & Flavor: Distinct sweet 50 percent wheat malt. They are often roused during maltiness and a chocolate-like character from pouring, and when yeast is present, they will have a roasted malt characterize this beer style. Dark barley yeasty flavor and a fuller mouthfeel. malts are frequently used along with dark Cara or color malts. Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) Perceived Hop Aroma & Flavor: Not perceived • Apparent Extract/Final Gravity (°Plato) 1.004- Perceived Bitterness: Low 1.008 (1-2.1 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: The phenolic and 2.0%-2.8% (2.5%-3.5%) • Hop Bitterness (IBU) 10-15 estery aromas and flavors typical of Weissbiers are • Color SRM (EBC) 3.5-15 (7-30 EBC) present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and South German-Style very highly carbonated. No diacetyl should be perceived Bernsteinfarbenes Weizen Body: Medium to full Color: Amber to light brown. The German word Additional Notes: These beers are made with at least Clarity: If served with yeast, appearance may be very 50 percent wheat malt. They are often roused during cloudy. pouring, and when yeast is present, they will have a Perceived Malt Aroma & Flavor: Distinct sweet yeasty flavor and a characteristically fuller maltiness and caramel or bready character is derived mouthfeel. from the use of medium-colored malts Perceived Hop Aroma & Flavor: Not perceived Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Perceived Bitterness: Low °Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: The phenolic and 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight estery aromas and flavors typical of Weissbiers are (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness present but less pronounced in Bernsteinfarbenes (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50 EBC) Weissbiers. These beers should be well attenuated and very highly carbonated. No diacetyl should be South German-Style Weizenbock perceived. Color: Gold to very dark Body: Medium to full Clarity: If served with yeast, appearance may be very Additional Notes: These beers are made with at least cloudy. 50 percent wheat malt. They are often roused during Perceived Malt Aroma & Flavor: Medium malty pouring, and when yeast is present, they will have a sweetness should be present. If dark, a mild roast yeasty flavor and a fuller mouthfeel. malt character should emerge in the flavor and, to a

lesser degree, in the aroma. Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Perceived Hop Aroma & Flavor: Not perceived °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Bitterness: Low 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Fermentation Characteristics: Balanced, clove-like (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness phenolic and fruity-estery banana notes produce a (IBU) 10-15 • Color SRM (EBC) 9-13 (18-26 EBC) well-rounded flavor and aroma. No diacetyl should be perceived. Carbonation should be high. South German-Style Dunkel Body: Medium to full Weizen Additional Notes: These beers are made with at least 50 percent wheat malt. They are often roused during Color: Copper-brown to very dark pouring, and when yeast is present, they will have a Clarity: If served with yeast, appearance may be very yeasty flavor and a fuller mouthfeel. cloudy

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Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness °Plato) • Apparent Extract/Final Gravity (°Plato) (IBU) 10-15 • Color SRM (EBC) 4-25 (8-50 EBC) 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight (Volume) 5.5%-7.5% (7.0%-9.5%) • Hop Bitterness Bamberg-Style Weiss Rauchbier (IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60 EBC) Color: Pale to chestnut brown Clarity: If served with yeast, appearance may be very German-Style Rye Ale cloudy. Color: Pale to very dark, with darker versions ranging Perceived Malt Aroma & Flavor: In darker versions, a from dark amber to dark brown. detectable degree of roast malt may be present Clarity: Chill haze is acceptable in versions packaged without being aggressive. Smoky malt aroma and and served without yeast. In versions served with flavor, ranging from low to high, should be present. yeast, appearance may range from hazy to very Smoke character should be smooth, not harshly cloudy. phenolic, suggesting a mild sweetness. Perceived Malt Aroma & Flavor: In darker versions, Perceived Hop Aroma & Flavor: Not perceived malt aromas and flavors can optionally include low Perceived Bitterness: Low roasted malt characters expressed as Fermentation Characteristics: The aroma and flavor cocoa/chocolate or caramel, and/or aromatic toffee, of a Weiss Rauchbier with yeast should be fruity and caramel, or biscuit attributes. Malt sweetness can phenolic. The phenolic characteristics are often vary from low to medium. Low level roast malt described as clove, nutmeg, vanilla and smoke. astringency is acceptable when balanced with low to Banana esters are often present at low to medium- medium malt sweetness. high levels. No diacetyl should be perceived. Perceived Hop Aroma & Flavor: Not perceived Weissbiers are well attenuated and very highly Perceived Bitterness: Very low to low carbonated. Fermentation Characteristics: Low to medium Body: Medium to full banana–like and/or other fruity-estery aromas and Additional Notes: These beers are made with at least flavors are typical. Clove-like and/or other phenolic 50 percent wheat malt. They are often roused during aromas and flavors should also be present. No yeast pouring, and when yeast is present, they will have a aroma should be evident in versions without yeast. yeasty flavor and a fuller mouthfeel. Versions packaged and served without yeast will not have yeast flavor or full mouthfeel typical of beers Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 with yeast. Versions with yeast will have low to °Plato) • Apparent Extract/Final Gravity (°Plato) medium yeast aroma and flavor and a full mouthfeel, 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight but the yeast character should not overpower the (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness balance of rye and barley malts, esters and (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC) phenolics. Body: Low to medium BELGIAN AND FRENCH ORIGIN ALE STYLES Additional Notes: Grist should include at least 30 percent rye malt. Versions with yeast are often Belgian-Style Blonde Ale roused during pouring. When yeast is present, the Color: Pale to light amber beer should have a yeasty flavor and a fuller Clarity: Chill haze is acceptable at low temperatures mouthfeel. Perceived Malt Aroma & Flavor: Malt aroma and

flavor is low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived Hop Aroma & Flavor: Not perceived to °Plato) • Apparent Extract/Final Gravity (°Plato) low. Noble-type hops are commonly used. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived Bitterness: Very low to medium-low

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

Belgian-Style Pale Ale Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Gold to copper 1.008-1.024 (2-6.1 °Plato) • Alcohol by Weight Clarity: Chill haze is acceptable at low temperatures (Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness Perceived Malt Aroma & Flavor: Malt aroma should (IBU) 20-50 • Color SRM (EBC) 3.5-10 (7-20 EBC) be low. Caramel or toasted malt flavor is acceptable. Perceived Hop Aroma & Flavor: Hop aroma and flavor is low but noticeable. Noble-type hops are Belgian-Style Dark Strong Ale commonly used. Color: Medium amber to very dark Perceived Bitterness: Low to medium Clarity: Chill haze is acceptable at low temperatures Fermentation Characteristics: Low to medium fruity- Perceived Malt Aroma & Flavor: Medium to high estery aromas and flavors are evident. Low levels of malt aroma and complex fruity aromas are yeast-derived phenolic spicy flavors and aromas may distinctive. Medium to high malt intensity can be be perceived. Diacetyl should not be perceived. rich, creamy and sweet. Fruity complexity along with Body: Low to medium soft roasted malt flavor adds distinct character. Perceived Hop Aroma & Flavor: Low to medium Original Gravity (°Plato) 1.044-1.054 (11-13.3 °Plato) Perceived Bitterness: Low to medium • Apparent Extract/Final Gravity (°Plato) 1.008- Fermentation Characteristics: Very little or no 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) diacetyl character should be perceived. Low levels of 3.2%-5.0% (4.1%-6.3%) • Hop Bitterness (IBU) 20-30 phenolic spiciness may be perceived. • Color SRM (EBC) 6-12 (12-24 EBC) Body: Medium to full Additional Notes: These beers are often (though not Belgian-Style Pale Strong Ale always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor Color: Pale to copper these strong ales. These beers can be well Clarity: Chill haze is acceptable at low temperatures attenuated with a deceptive alcoholic strength. Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present. Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 Perceived Hop Aroma & Flavor: Medium-low to °Plato) • Apparent Extract/Final Gravity (°Plato) medium-high 1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight Perceived Bitterness: Medium-low to medium-high

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(Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness Additional Notes: Head should be dense and (IBU) 20-50 • Color SRM (EBC) 9-35 (18-70 EBC) mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. Belgian-Style Dubbel The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidized character, if Color: Brown to very dark evident in aged Tripels, should be mild and pleasant. Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato) conditioned versions. • Apparent Extract/Final Gravity (°Plato) 1.008- Perceived Malt Aroma & Flavor: Cocoa, dark or dried 1.018 (2.1-4.6 °Plato) • Alcohol by Weight (Volume) fruit and/or caramel aroma attributes should be 5.6%-8.0% (7.1%-10.1%) • Hop Bitterness (IBU) 20- present along with malty sweetness. 45 • Color SRM (EBC) 4-7 (8-14 EBC) Perceived Hop Aroma & Flavor: Low, if present. Perceived Bitterness: Medium-low to medium Fermentation Characteristics: Fruity-estery aromas Belgian-Style Quadrupel and flavors (especially banana) are appropriate at Color: Amber to dark brown low levels. Diacetyl character should not be Clarity: Chill haze is acceptable at low temperatures perceived. Perceived Malt Aroma & Flavor: Caramel, dark sugar Body: Low to medium and malty sweet flavors and aromas can be intense, Additional Notes: Head should be dense and but not cloying, and should complement fruitiness. mousse-like Perceived Hop Aroma & Flavor: Not perceived to very low Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 Perceived Bitterness: Low to medium-low °Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Perception of alcohol 1.012-1.016 (3.1-4.1 °Plato) • Alcohol by Weight can be strong. Complex fruity flavors, such as raisins, (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness dates, figs, grapes and/or plums are often present (IBU) 20-35 • Color SRM (EBC) 16-36 (32-72 EBC) and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma Belgian-Style Tripel should not be evident. Diacetyl and DMS should not be perceived. Color: Pale to light amber Body: Full with creamy mouthfeel Clarity: Chill haze is acceptable at low temperatures. Additional Notes: Head should be dense and Traditional Tripels are bottle conditioned and may mousse-like. Quadrupels are well attenuated and are exhibit slight yeast haze. However, yeast should not characterized by an intense alcohol presence be intentionally roused. balanced by other flavors, aromas and bitterness. Perceived Malt Aroma & Flavor: Low sweetness They are well balanced with savoring/sipping-type from very pale malts should be present. There should drinkability. Oxidized character, if present in aged be no roasted or dark malt character. Quads, should be mild and pleasant. Perceived Hop Aroma & Flavor: Low, if present Perceived Bitterness: Medium to medium-high Original Gravity (°Plato) 1.084-1.120 (20.2-28 °Plato) Fermentation Characteristics: A complex, sometimes • Apparent Extract/Final Gravity (°Plato) 1.014- mildly spicy, aroma and flavor characterize this style. 1.020 (3.6-5.1 °Plato) • Alcohol by Weight (Volume) Clove-like phenolic aroma and flavor may be very 7.2%-11.2% (9.1%-14.2%) • Hop Bitterness (IBU) 25- low. Fruity-estery aromas and flavors, including 50 • Color SRM (EBC) 8-25 (16-50 EBC) banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be perceived. Belgian-Style Witbier Body: Medium Color: Straw to pale 22

Clarity: Unfiltered starch and yeast haze should be Body: Very low to low visible. Wits are traditionally bottle conditioned and served cloudy. Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) Perceived Malt Aroma & Flavor: Very low to low • Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Hop Aroma & Flavor: Not perceived 1.010 (1.5-2.5 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Low, from noble-type hops. 3.5%-5.4% (4.4%-6.8%) • Hop Bitterness (IBU) 20-38 Fermentation Characteristics: Low to medium fruity- • Color SRM (EBC) 4-7 (8-14 EBC) estery aromas and flavors should be present. Diacetyl should not be perceived. Mild phenolic Specialty Saison spiciness and yeast flavors may be evident. Mild acidity is appropriate. Color: Pale to dark brown Body: Low to medium, with a degree of creaminess Clarity: Chill haze or slight yeast haze is acceptable from wheat starch. Perceived Malt Aroma & Flavor: Typically low to Additional Notes: Wits are brewed with malted medium-low, but may vary in beers made with barley, unmalted wheat and sometimes oats. They specialty malts. are spiced with coriander and orange peel. Coriander Perceived Hop Aroma & Flavor: low to medium and light orange peel aroma may be perceived, Perceived Bitterness: Medium to medium-high sometimes as an unidentified spiciness. Fermentation Characteristics: Fruity-estery aromas are medium to high. Diacetyl character should not be Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) perceived. Complex alcohols, herbs, spices, low • Apparent Extract/Final Gravity (°Plato) 1.006- Brettanomyces attributes including slightly acidic, 1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume) fruity, horsey, goaty and leather-like, as well as 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 10-17 clovey and smoky phenolics may be present. Herb • Color SRM (EBC) 2-4 (4-8 EBC) and/or spice flavors, including notes of black pepper, may be evident. Fruitiness from fermentation is generally perceptible. A low level of sour acidic flavor Classic French & Belgian-Style is acceptable when in balance with other Saison components. These beers are often bottle conditioned and display some yeast character and Color: Gold to light amber high carbonation. Clarity: Chill haze or slight yeast haze is acceptable Body: Low to medium Perceived Malt Aroma & Flavor: Low, but providing Additional Notes: Contemporary Specialty Saison foundation for the overall balance. represent a very wide family of specialty beers. Perceived Hop Aroma & Flavor: Low to medium and Ingredients including spices, herbs, flowers, fruits, characterized by European-type hops: floral, herbal vegetables, fermentable sugars and carbohydrates, and/or woody traits are common. special yeasts of all types, wood aging, etc. may Perceived Bitterness: Medium-low to medium, but contribute unique attributes to these beers. Earthy not assertive. and/or cellar-like aromas are acceptable. Color, Fermentation Characteristics: Fruity-estery aromas body, malt character, esters, alcohol level and hop and flavors are medium to high. Diacetyl should not character should harmonize with attributes from be perceived. Very low levels of Brettanomyces special ingredients. yeast-derived flavors that are slightly acidic, fruity, When using these guidelines as the basis for horsey, goaty and/or leather-like, may be evident but evaluating entries at competitions, brewers may be are not required. Fruitiness and spicy black pepper asked to provide supplemental information about derived from Belgian yeast is common. These beers entries in this category to allow for accurate are well attenuated and often bottle conditioned evaluation of diverse entries. Such information might contributing some yeast character and high include the underlying beer style upon which the carbonation. 23 entry is based, or other information unique to the Clarity: Chill haze is acceptable at low temperatures. entry such as ingredients such as malts and grains, Some versions may be more highly carbonated. hop varieties, microflora, fruit, spices, or other Bottle conditioned versions may appear cloudy when ingredients, etc. or processing which influence served. perceived sensory outcomes. Perceived Malt Aroma & Flavor: Roasted malt Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) aromas and flavors including cocoa are acceptable at • Apparent Extract/Final Gravity (°Plato) 1.008- low levels. A very low level of malt sweetness may be 1.014 (2.0-3.5 °Plato) • Alcohol by Weight (Volume) present and balanced by acidity from Lactobacillus. 3.5%-6.6% (4.4%-8.4%) • Hop Bitterness (IBU) 20-40 Perceived Hop Aroma & Flavor: Not perceived • Color SRM (EBC) 4-20 (8-40 EBC) Perceived Bitterness: Very low to medium-low, though acidity and wood aging (if used) may mask French-Style Bière de Garde higher bitterness levels. Fermentation Characteristics: Brettanomyces- Color: Light amber to chestnut brown/red produced aromas and flavors should be absent or Clarity: Chill haze is acceptable. These beers are very low. Fruity-estery, cherry or green apple aroma often bottle conditioned so slight yeast haze is and flavor is apparent. Overall flavor is characterized acceptable. by low to high lactic sourness. Some versions may Perceived Malt Aroma & Flavor: These beers are express very low to low acetic sourness and aroma. characterized by a toasted malt aroma along with a Body: Low to medium-low with a refreshing slight malt sweetness and/or toasted malt flavor. mouthfeel Perceived Hop Aroma & Flavor: Low to medium Additional Notes: Oaky or woody flavors may be from noble-type hops pleasantly integrated. Flavors of wine or distilled Perceived Bitterness: Low to medium spirits associated with used barrels should not be Fermentation Characteristics: Fruity-estery aromas evident. Bottle conditioned versions are often a are medium to high. Fruity-estery flavors can be light blend of old and young beer to create the brewer’s to medium. Diacetyl should not be perceived. Bière intended flavor balance. de Garde may have Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) and/or leather-like. Alcohol may be evident in higher • Apparent Extract/Final Gravity (°Plato) 1.008- strength beers. 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) Body: Low to medium 3.8%-5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 • Additional Notes: Earthy and/or cellar-like aromas Color SRM (EBC) 12-25 (24-50 EBC) are acceptable.

Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 Belgian-Style Lambic °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Gold to medium amber 1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight Clarity: Cloudiness is acceptable (Volume) 3.5%-6.3% (4.4%-8.0%) • Hop Bitterness Perceived Malt Aroma & Flavor: Sweet malt (IBU) 20-30 • Color SRM (EBC) 7-16 (14-32 EBC) character should not be present Perceived Hop Aroma & Flavor: Not perceived to Belgian-Style Flanders Oud Bruin very low, and can include cheesy or floral lavender character. Hop character is achieved by using stale or Oud Red Ale and aged hops at low rates. Color: Copper to very dark. SRM/EBC color values Perceived Bitterness: Very low can be misleading because the red spectrum of color Fermentation Characteristics: Characteristic horsey, is not accurately assessed by these measurement goaty, leathery and phenolic aromas and flavors systems. derived from Brettanomyces yeast are often present

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

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

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Fermentation Characteristics: Diacetyl character should not be perceived. Traditional versions do not Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) • use artificial sweeteners nor are they excessively Apparent Extract/Final Gravity (°Plato) 1.006-1.010 sweet. More modern versions can incorporate (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%- sweeteners such as sugar and saccharine added post 2.9% (2.7%-3.7%) • Hop Bitterness (IBU) 15-25 • fermentation for additional sweetness and to Color SRM (EBC) 3-6 (6-12 EBC) increase smoothness. Body: Low Adambier Additional Notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, Color: Light brown to very dark rye, oats and corn. Though not common, flavorings Clarity: Beer color may be too dark to perceive. such as coriander or orange and lemon peel are When clarity is perceivable, chill haze is absent. sometimes added, but are barely perceptible. The Perceived Malt Aroma & Flavor: Toast and caramel mouthfeel is light to moderate, and sometimes malt aroma and flavor may be evident. Astringency boosted with unfermented sugars/malt sugars. Low from highly roasted malt should not be present. carbonation and aftertaste are typical. Perceived Hop Aroma & Flavor: Hop aroma and flavor is low. Traditional and non-hybrid varieties of Original Gravity (°Plato) 1.008-1.038 (2.1-9.5 °Plato) European hops are traditionally used. • Apparent Extract/Final Gravity (°Plato) 1.004- Perceived Bitterness: Low to medium 1.034 (1-8.5 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: A cool ale 0.4%-2.8% (0.5%-3.5%) • Hop Bitterness (IBU) 5-15 • fermentation is typically used. Extensive aging and Color SRM (EBC) 5-50 (10-100 EBC) acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic OTHER ORIGIN ALE STYLES character. Body: Medium to full Additional Notes: The style originated in Dortmund Grodziskie and is a strong, dark, hoppy ale which may or may Color: Straw to golden not be sour. It may also be extensively aged in Clarity: Chill haze is acceptable at low temperatures wooden barrels. Traditional versions may have a low Perceived Malt Aroma & Flavor: Oak-smoked wheat or medium-low degree of smokiness. Adambier may malt comprises the entire grain bill. Assertive or may not use wheat in its formulation. Smoke smoked wheat malt aromas and flavors are medium character may be absent in contemporary versions. to medium-high with aroma dominated by oak Fruited versions of this style which exhibit attributes smoke. of wood-aging should be categorized as fruited Perceived Hop Aroma & Flavor: Aroma and flavor of Wood- and Barrel-Aged Sour Beers. Fruited versions noble hops ranges from not perceived to low of this style which do not exhibit attributes of wood- Perceived Bitterness: Medium-low to medium aging should be categorized as Fruit Wheat Beers. Fermentation Characteristics: Fruity-estery aroma and flavor should be low. Diacetyl and DMS should Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 not be perceived. An overall crisp flavor is achieved °Plato) • Apparent Extract/Final Gravity (°Plato) by managing fermentation temperatures. Sourness 1.010-1.020 (2.6-5.1 °Plato) • Alcohol by Weight should not be perceived. (Volume) 7.1%-8.7% (9.0%-11.0%) • Hop Bitterness Body: Low to medium-low (IBU) 30-50 • Color SRM (EBC) 15-35 (30-70 EBC) Additional Notes: Grodziskie (also known as Graetzer) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly Dutch-Style Kuit, Kuyt or Koyt carbonated. Color: Gold to copper 27

Clarity: Chill haze and other haze is acceptable 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-35 • Perceived Malt Aroma & Flavor: The aroma is grainy Color SRM (EBC) 3-10 (6-20 EBC) or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent Australian-Style Pale Ale oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill. Color: Straw to medium amber Perceived Hop Aroma & Flavor: Very low to low Clarity: Yeast, chill and/or hop haze may be present from noble hops or other traditional European in this style at low levels but are not essential varieties Perceived Malt Aroma & Flavor: Very low to Perceived Bitterness: Medium-low to medium medium Fermentation Characteristics: Esters may be present Perceived Hop Aroma & Flavor: Medium-low to at low levels. Very low levels of diacetyl are medium-high, exhibiting attributes typical of modern acceptable. Acidity and sweet corn-like DMS should Australian hop varieties such as tropical fruit, mango, not be perceived. passionfruit, and/or stone-fruit Body: Low to medium Perceived Bitterness: Low to medium-high Additional Notes: This style of beer was popular in Fermentation Characteristics: Very low to low fruity the Netherlands from 1400-1550 estery flavor and aroma are acceptable but not essential. Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 Body: Low to low-medium with a dry finish °Plato) • Apparent Extract/Final Gravity (°Plato) Additional Notes: Overall impression is a well- 1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight integrated easy drinking, refreshing pale ale style (Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness with distinctive fruity Australian hop aromas and (IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25 EBC) flavours. Diacetyl if present should be very low. DMS should not be present.

Classic Australian-Style Pale Ale Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • Color: Straw to copper Apparent Extract/Final Gravity (°Plato) 1.006-1.010 Clarity: Chill haze and/or a hazy appearance caused (1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2- by yeast is acceptable at low levels 4.7 (4-6) • Hop Bitterness (IBU) 15-40 • Color SRM Perceived Malt Aroma & Flavor: Low malt sweetness (EBC) 3-9 (6-18 EBC) and other malt attributes are present Perceived Hop Aroma & Flavor: Low to medium International-Style Pale Ale Perceived Bitterness: Low to medium Fermentation Characteristics: Perceivable fruity- Color: Gold to light brown Clarity: Chill haze is acceptable at low temperatures estery aroma and flavor should be present, and are defining character of this beer style, balanced by low Perceived Malt Aroma & Flavor: Very low to to medium hop aroma. Overall flavor impression is medium malt flavor and aroma should be present. mild. Clean yeasty, bready character may be evident. Low caramel malt aroma and flavor may be present. Yeast in suspension if present may impact overall Perceived Hop Aroma & Flavor: Hop aroma is low to perception of bitterness. Diacetyl if present should high. Hop flavor is very low to high. Hop character be very low. DMS should not be present. can vary widely depending on variety and origin of Body: Low to medium with a dry finish hops used, and should reflect attributes typical of non-U.S. and non-British variety hops. Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • Perceived Bitterness: Medium to high Apparent Extract/Final Gravity (°Plato) 1.004-1.010 Fermentation Characteristics: Fruity-estery flavor (1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- and aroma can be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present. 28

Body: Low to medium Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) to unique character of these beers. Fruity-estery and • Apparent Extract/Final Gravity (°Plato) 1.006- yeasty aromas are medium to high. Diacetyl should 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) not be perceived. 3.5%-5.2% (4.4%-6.6%) • Hop Bitterness (IBU) 20-42 Body: Medium to full • Color SRM (EBC) 5-14 (10-28 EBC) Additional Notes: Juniper aroma and flavor should be evident due to the use of juniper Finnish-Style Sahti boughs/branches and berries in the brewing process. These beers are characterized by juniper and Color: Pale to copper birchwood smoked malt. Clarity: Chill haze, yeast haze and general turbidity is acceptable. Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Perceived Malt Aroma & Flavor: Malt aroma is • Apparent Extract/Final Gravity (°Plato) 1.010- medium-low to medium. Malt flavor is medium to 1.014 (2.5-3.5 °Plato) • Alcohol by Weight (Volume) high with malt sweetness evident. 4.4%-5.2% (5.5%-6.5%) • Hop Bitterness (IBU) 15-25 Perceived Hop Aroma & Flavor: Not present to very • Color SRM (EBC) 4-12 (8-24 EBC) low Perceived Bitterness: Very low Fermentation Characteristics: These beers can vary Breslau-Style Pale Schoeps significantly in character. Fruity-estery and yeasty Color: Straw to light amber aromas are medium to high. Diacetyl should not be Clarity: Chill haze is acceptable at low temperatures perceived. Bread/bakers’ yeast is traditionally used Perceived Malt Aroma & Flavor: Malt sweetness is for fermentation and may produce flavors and medium to medium-high. A high proportion of pale aromas of complex alcohols, clove-like phenols and wheat malt (as much as 80 percent) is used to brew banana fruitiness. these beers as well as Pilsener and other pale Body: Medium to full specialty malts. They may have a bready, aromatic Additional Notes: Juniper aroma and flavor should biscuit malt aroma, but should not display caramel be evident due to the use of juniper character. boughs/branches and berries in the brewing process Perceived Hop Aroma & Flavor: Very low Perceived Bitterness: Medium-low to medium Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 Fermentation Characteristics: Fruity-estery aromas °Plato) • Apparent Extract/Final Gravity (°Plato) may be evident as these beers are fermented with 1.016-1.040 (4-10 °Plato) • Alcohol by Weight ale yeast as opposed to wheat beer yeast. Fruity- (Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness estery flavors may be present. Diacetyl and phenolic (IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC) aromas and flavors should not be perceived. Body: Full Swedish-Style Gotlandsdricke Additional Notes: Traditional German wheat beer yeast is not used in this style of beer Color: Pale to copper Clarity: Chill haze or yeast haze is acceptable Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 Perceived Malt Aroma & Flavor: Malt aroma and °Plato) • Apparent Extract/Final Gravity (°Plato) flavor is medium-low to medium. Birchwood smoke 1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight character, derived from the malting process, should (Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness be present. (IBU) 20-30 • Color SRM (EBC) 2-8+ (4-16+ EBC) Perceived Hop Aroma & Flavor: Not present to very low Perceived Bitterness: Very low to medium-low 29

Breslau-Style Dark Schoeps thresholds, may be detectable by trained or sensitive palates. Other fermentation or hop-derived sulfur Color: Dark brown to black aromas and flavors may be perceived at low levels. Clarity: Beer color may be too dark to perceive. Fruity-estery aromas and flavors should not be When clarity is perceivable, chill haze is acceptable at perceived. These are well attenuated beers. low temperatures. Body: Medium-light Perceived Malt Aroma & Flavor: Malt sweetness is Additional Notes: The head should be dense, pure medium to medium-high. Roast malt bitterness may white and persistent. be evident at low levels. A high proportion of dark wheat malt (as much as 80%) is used to brew these Original Gravity (°Plato) 1.044-1.055 (11-13.6 °Plato) beers as along with other specialty toasted and dark • Apparent Extract/Final Gravity (°Plato) 1.006- specialty malts. They have a pronounced malt 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) character with aromas of toasted or nutty malt, but 3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 25-40 lack caramel character. • Color SRM (EBC) 3-4 (6-8 EBC) Perceived Hop Aroma & Flavor: Very low Perceived Bitterness: Low Fermentation Characteristics: Fruity-estery aromas Bohemian-Style Pilsener and flavors may be evident as these beers are Color: Straw to gold fermented with ale yeast, but not with traditional Clarity: Appearance should be bright; chill haze wheat beer yeast. Diacetyl and phenolic aromas and should not be present flavors should not be perceived. Perceived Malt Aroma & Flavor: A slightly sweet and Body: Full toasted, biscuity, bready malt aroma and flavor is evident. Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 Perceived Hop Aroma & Flavor: Low to medium-low, °Plato) • Apparent Extract/Final Gravity (°Plato) derived from noble-type hops. 1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight Perceived Bitterness: Medium (Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness Fermentation Characteristics: Very low levels of (IBU) 20-30 • Color SRM (EBC) 25-40+ (50-80+ EBC) diacetyl and DMS character, if perceived, are characteristic of this style and may accent malt character. Low levels of fermented malt-derived LAGER STYLES sulfur compounds may be evident. Body: Medium EUROPEAN-GERMANIC ORIGIN LAGER Additional Notes: The head should be dense. STYLES Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014- German-Style Pilsener 1.018 (3.6-4.5 °Plato) • Alcohol by Weight (Volume) Color: Straw to pale 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 30-45 Clarity: Appearance should be bright; chill haze • Color SRM (EBC) 3-6 (6-12 EBC) should not be present Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present. Munich-Style Helles Perceived Hop Aroma & Flavor: Hop aroma and Color: Pale to golden flavor is moderate and pronounced, derived from Clarity: Appearance should be bright; chill haze late hopping (not dry hopping) with noble-type hops. should not be present Perceived Bitterness: Medium to high Perceived Malt Aroma & Flavor: Malt aroma and Fermentation Characteristics: Very low levels of flavor are pronounced. Low levels of yeast-produced DMS aroma and flavor, usually below most people’s sulfur aromas and flavors may be present. Malt 30 character is sometimes bready and suggestive of Clarity: Appearance should be bright; chill haze lightly toasted malted barley. There should be no should not be present caramel character. Perceived Malt Aroma & Flavor: Characterized by Perceived Hop Aroma & Flavor: Hop aroma is not malty aroma and light malt sweetness, which should perceived to low. Hop flavor is very low to low, have a lightly toasted malt character. derived from noble-type hops. Perceived Hop Aroma & Flavor: Very low to low, Perceived Bitterness: Low, derived from European derived from noble-type hops. noble-type hops. Perceived Bitterness: Low to medium-low, clean and Fermentation Characteristics: Fruity-estery aromas crisp. and flavors should not be perceived. Diacetyl should Fermentation Characteristics: DMS, diacetyl, and not be perceived. DMS should not be perceived. A fruity esters should not be perceived. very low level of fermentation-derived sulfur Body: Medium attributes may be evident in balance with other characters. Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 Body: Medium °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness • Apparent Extract/Final Gravity (°Plato) 1.008- (IBU) 22-28 • Color SRM (EBC) 10-18 (20-36 EBC) 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25 German-Style Maerzen • Color SRM (EBC) 4-5.5 (8-11 EBC) Color: Pale to reddish-brown Clarity: Appearance should be bright; chill haze Dortmunder/European-Style should not be present Export Perceived Malt Aroma & Flavor: Bready or biscuity malt aroma and flavor should be present. Sweet Color: Straw to deep golden maltiness is medium-low to medium and leads to a Clarity: Appearance should be bright; chill haze muted clean hop bitterness. Malt flavors should be should not be present of light toast rather than strong caramel. Low level Perceived Malt Aroma & Flavor: Sweet malt caramel character is acceptable. character should be low and should not be caramelly Perceived Hop Aroma & Flavor: Hop aroma and Perceived Hop Aroma & Flavor: Very low to low, flavor is low and of noble character derived from noble-type hops. Perceived Bitterness: Medium-low to medium Perceived Bitterness: Medium Fermentation Characteristics: Fruity-estery and Fermentation Characteristics: Fruity-estery flavors diacetyl aromas and flavors should not be perceived and aromas should not be perceived. Diacetyl should Body: Medium not be perceived.

Body: Medium Original Gravity (°Plato) 1.050-1.060 (12.4-14.7

°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight °Plato) • Apparent Extract/Final Gravity (°Plato) (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC) (Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness (IBU) 23-29 • Color SRM (EBC) 3-6 (6-12 EBC) German-Style Oktoberfest/Wiesn Vienna-Style Lager Color: Straw to golden Clarity: Appearance should be bright; chill haze Color: Copper to reddish-brown should not be present 31

Perceived Malt Aroma & Flavor: Sweet maltiness is Perceived Malt Aroma & Flavor: Malt character is low to medium-low low to medium, with chocolate, roast, and malt Perceived Hop Aroma & Flavor: Very low to low aromas and flavors evident. Perceived Bitterness: Very low to low and in balance Perceived Hop Aroma & Flavor: Very low to low, with the low sweet maltiness derived from noble-type hops. Fermentation Characteristics: Fruity-estery and Perceived Bitterness: Medium-low to medium-high diacetyl aromas and flavors should not be perceived Fermentation Characteristics: Fruity-estery and Body: Medium diacetyl aromas and flavors should not be perceived. Additional Notes: Today's Oktoberfest beers are Body: Low to medium-low similar to Dortmunder/European-Style Export beers Additional Notes: These beers offer a fine balance of sweet maltiness and hop bitterness. Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight °Plato) • Apparent Extract/Final Gravity (°Plato) (Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight (IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC) (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness (IBU) 20-35 • Color SRM (EBC) 15-24 (30-48 EBC) Munich-Style Dunkel Color: Light brown to brown German-Style Schwarzbier Clarity: Appearance should be bright; chill haze Color: Very dark brown to black, with a pale-colored should not be present head. Perceived Malt Aroma & Flavor: Malt character is Clarity: Beer color may be too dark to perceive. low to medium, with chocolate, roast, bread or When clarity is perceivable, chill haze should not be biscuit aromas and flavors contributed by the use of present. dark Munich malt. Perceived Malt Aroma & Flavor: Medium malt Perceived Hop Aroma & Flavor: Very low to low, aroma displays a mild roasted malt character. Malt derived from noble-type hops. sweetness is low to medium, and displays a mild Perceived Bitterness: Medium-low to medium roasted malt character without bitterness. Fermentation Characteristics: Fruity-estery and Perceived Hop Aroma & Flavor: Hop aroma and diacetyl aromas and flavors should not be perceived flavor is very low to low, derived from noble-type Body: Low to medium-low hops. Additional Notes: Dunkels do not offer an overly Perceived Bitterness: Low to medium sweet impression, but rather a balance between malt Fermentation Characteristics: Fruity-estery and and dark malt sweetness and hop character. diacetyl aromas and flavors should not be perceived Body: Low to medium-low Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight • Apparent Extract/Final Gravity (°Plato) 1.010- (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness 1.016 (2.6-4.1 °Plato) • Alcohol by Weight (Volume) (IBU) 16-25 • Color SRM (EBC) 15-17 (30-34 EBC) 3.0%-3.9% (3.8%-4.9%) • Hop Bitterness (IBU) 22-30 • Color SRM (EBC) 25-40 (50-80 EBC) European-Style Dark Lager Color: Light brown to dark brown German-Style Leichtbier Clarity: Appearance should be bright; chill haze Color: Straw to pale should not be present Clarity: Appearance should be bright; chill haze should not be present 32

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

Bamberg-Style Helles Rauchbier Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Light pale to golden 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Clarity: Appearance should be bright; chill haze (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness should not be present (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC) Perceived Malt Aroma & Flavor: Malt character is prominent with malt aromas suggesting lightly toasted sweet malted barley. Smoke beechwood Bamberg-Style Bock Rauchbier character ranges from very low to medium. Smoky Color: Dark brown to very dark aroma should be not harshly phenolic. Sulfur may be Clarity: Appearance should be bright; chill haze present at low levels. There should be no caramel should not be present character. Smoke flavor may create a perception of Perceived Malt Aroma & Flavor: Medium to mild sweetness. medium-high malt aroma and flavor should be Perceived Hop Aroma & Flavor: Hop aroma and present with very low to medium-high beechwood flavor is very low to low, derived from noble-type smoke aromas and flavors. Smoke flavors should be hops. smooth, without harshness. Smoke flavor may create Perceived Bitterness: Low to medium a perception of mild sweetness. Fermentation Characteristics: Fruity-estery and Perceived Hop Aroma & Flavor: Very low diacetyl aromas and flavors should not be perceived Perceived Bitterness: Medium, increasing Body: Medium proportionately with starting gravity. Fermentation Characteristics: Fruity-estery aromas Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) and flavors, if present, should be minimal. Diacetyl • Apparent Extract/Final Gravity (°Plato) 1.008- should not be perceived. 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) Body: Medium to full 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25 • Color SRM (EBC) 4-5.5 (8-11 EBC) Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.018- Bamberg-Style Maerzen Rauchbier 1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 Color: Pale to light brown • Color SRM (EBC) 20-30 (40-60 EBC) Clarity: Appearance should be bright; chill haze should not be present

33

German-Style Heller Bock/Maibock 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 • Color SRM (EBC) 20-30 (40-60 EBC) Color: Pale to light amber. The German word “helle” means light-colored, thus Heller Bock is a pale beer. Clarity: Appearance should be bright; chill haze German-Style Doppelbock should not be present Color: Copper to dark brown Perceived Malt Aroma & Flavor: Light toasty and/or Clarity: Appearance should be bright; chill haze bready aroma and flavor is often evident. Roast or should not be present heavy toast/caramel malt aromas and flavors should Perceived Malt Aroma & Flavor: Pronounced aromas not be present. and flavors of toasted malted barley. Some caramel Perceived Hop Aroma & Flavor: Low to medium-low, and toffee character can contribute to complexity in derived from noble-type hops. a secondary role. Malty sweetness is pronounced but Perceived Bitterness: Low to medium-low should not be cloying. There should be no Fermentation Characteristics: Fruity-estery aromas astringency from roasted malts. and flavors, if present, should be low. Diacetyl should Perceived Hop Aroma & Flavor: Hop aroma is not be perceived. absent. Hop flavor is low. Body: Medium to full Perceived Bitterness: Low Fermentation Characteristics: Alcoholic strength is Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) high. Fruity-estery flavors and aromas are commonly • Apparent Extract/Final Gravity (°Plato) 1.012- perceived at low to moderate levels. Diacetyl should 1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) be absent. 5.0%-6.4% (6.3%-8.1%) • Hop Bitterness (IBU) 20-38 Body: Full • Color SRM (EBC) 4-9 (8-18 EBC) Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato) Traditional German-Style Bock • Apparent Extract/Final Gravity (°Plato) 1.014- 1.020 (3.6-5.1 °Plato) • Alcohol by Weight (Volume) Color: Dark brown to very dark 5.2%-6.2% (6.6%-7.9%) • Hop Bitterness (IBU) 17-27 Clarity: Appearance should be bright; chill haze • Color SRM (EBC) 12-30 (24-60 EBC) should not be present Perceived Malt Aroma & Flavor: Traditional Bocks are made with all malt, and have high malt character German-Style Eisbock with aromas of toasted or nutty malt, but not Color: Light brown to black caramel. Traditional bocks display high malt Clarity: Appearance should be bright; chill haze sweetness. The malt flavor profile should display a should not be present balance of sweetness and toasted or nutty malt, but Perceived Malt Aroma & Flavor: Sweet malt not caramel. character is very high Perceived Hop Aroma & Flavor: Very low Perceived Hop Aroma & Flavor: Hop aroma and Perceived Bitterness: Medium, increasing flavor is absent proportionately with starting gravity. Perceived Bitterness: Very low to low Fermentation Characteristics: Fruity-estery aromas Fermentation Characteristics: Alcohol may be and flavors if present, should be minimal. Diacetyl perceived in aroma. Fruity-estery aromas and flavors should not be perceived. may be evident, but not overpowering. Diacetyl Body: Medium to full should be absent. Alcoholic strength is very high. Body: Very full Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) Additional Notes: This is a stronger version of • Apparent Extract/Final Gravity (°Plato) 1.018- Doppelbock. Traditionally, these beers were created 1.024 (4.6-6.1 °Plato) • Alcohol by Weight (Volume) by freezing a Doppelbock and removing the ice, thus concentrating the alcohol. 34

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

Kellerbier or Zwickelbier Lager NORTH AMERICAN ORIGIN LAGER STYLES Color: Varies depending on the underlying German lager style American-Style Lager Clarity: Can be slightly hazy to moderately cloudy. A Color: Straw to gold small amount of yeast haze is acceptable and Clarity: Chill haze should not be present traditional. These beers must be unfiltered, but may Perceived Malt Aroma & Flavor: Malt sweetness is become clear with age. May exhibit poor head very low to low retention. Perceived Hop Aroma & Flavor: Not perceived to Perceived Malt Aroma & Flavor: Varies depending very low on the underlying German lager style Perceived Bitterness: Not perceived to very low Perceived Hop Aroma & Flavor: Varies depending on Fermentation Characteristics: Light fruity-estery underlying style. Dry hopped beers are acceptable. aroma and flavor is acceptable. Diacetyl should be Perceived Bitterness: Varies depending on absent. underlying style Body: Low Fermentation Characteristics: Low to medium levels Additional Notes: Corn, rice, or other grain or sugar of sulfur should be apparent. Low levels of adjuncts are often used. American Lagers are very acetaldehyde or other volatiles normally scrubbed clean and crisp, and aggressively carbonated. during fermentation may or may not be apparent in flavor and aroma. Subtle or low fruity-estery aromas Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) and flavors may be apparent. Diacetyl should be • Apparent Extract/Final Gravity (°Plato) 1.006- absent. Kellerbier Lagers have low to medium 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) carbonation. 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-15 • Body: Varies depending on underlying style Color SRM (EBC) 2-4 (4-8 EBC) Additional Notes: Kellerbier Lagers are unfiltered lagered versions of German lager beer styles such as American-Style Light Lager Munich-Style Helles, Dunkel, Dortmunder/Export, Color: Very light to pale Bohemian Pilsener and German Pilsener. Sulfur and Clarity: Chill haze should not be present acetaldehyde should enhance the flavor of these Perceived Malt Aroma & Flavor: Very low beers. These unfiltered beers are packaged and Perceived Hop Aroma & Flavor: Absent to very low served with low to moderate amounts of yeast. Perceived Bitterness: Absent to very low Contemporary versions may be filtered and dosed Fermentation Characteristics: Low fruity-estery with yeast during packaging. aromas and flavors are acceptable. Diacetyl should When using these guidelines as the basis for be absent. Corn, rice, or other grain or sugar adjuncts evaluating entries at competitions, brewers may be are often used. These beers are characterized by an asked to provide supplemental information about extremely high degree of attenuation. Final gravity is entries in this category to allow for accurate often less than 1.000 (0 ºPlato). evaluation of diverse entries. Such information should Body: Low with dry mouthfeel include the underlying Germanic lager beer style Additional Notes: These beers are high in upon which the entry is based. carbonation. Flavor attributes typical of beer are 35 usually very low when present. Calories should not Fermentation Characteristics: DMS, fruity-estery and exceed 125 per 12-ounce serving. Low carb beers diacetyl aromas and flavors should be absent. should have a maximum carbohydrate level of 3.0 Body: Medium-low to medium gm per 12 oz. (356 ml). Additional Notes: Up to 25% corn and/or rice in the grist should be used. Beers in this category hew to Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) American-style lagers typical of the pre-Prohibition • Apparent Extract/Final Gravity (°Plato) 0.992- era. 1.008 (minus 2.1-2.1 °Plato) • Alcohol by Weight When using these guidelines as the basis for (Volume) 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness evaluating entries at competitions, organizers may (IBU) 4-10 • Color SRM (EBC) 1.5-4 (3-8 EBC) wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition American-Style Amber Light Lager and Contemporary American-Style Pilseners as subcategories. Color: Pale to medium amber. The word “Light” refers to light body and reduced calories rather than Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 color. °Plato) • Apparent Extract/Final Gravity (°Plato) Clarity: Chill haze should not be present 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Malt sweetness is (Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness very low but evident (IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC) Perceived Hop Aroma & Flavor: Absent to low Perceived Bitterness: Very low to low Fermentation Characteristics: Low fruity-estery Contemporary American-Style aromas and flavors are acceptable. Diacetyl should Pilsener be absent. Corn, rice, or other grain or sugar adjuncts Color: Straw to gold may be used but all-malt formulations are also made. Clarity: Appearance should be bright; chill haze Body: Low to medium-low should not be present Additional Notes: Calories should not exceed 125 per Perceived Malt Aroma & Flavor: Medium-low to 12-ounce serving. These beers are high in medium carbonation. Perceived Hop Aroma & Flavor: Hop aroma and

flavor is medium to high. While traditional versions Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) exhibit hop-derived attribute typical of noble-type • Apparent Extract/Final Gravity (°Plato) 1.002- hops, contemporary versions will exhibit hop and 1.008 (0.5-2.1 °Plato) • Alcohol by Weight (Volume) aroma attributes typical of a wide range of American 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness (IBU) 8-15 • hop varieties, including citrus, fruit-like or others. Color SRM (EBC) 4-12 (8-24 EBC) Perceived Bitterness: Medium to high Fermentation Characteristics: DMS, fruity-estery and American-Style Pilsener diacetyl aromas and flavors should be absent. Color: Straw to gold Body: Medium-low to medium Clarity: Appearance should be bright; chill haze Additional Notes: Up to 25% corn and/or rice in the should not be present grist should be used. Beers in this category diverge Perceived Malt Aroma & Flavor: Medium-low to from American-style lagers typical of the pre- medium Prohibition era by virtue of a wide range of hop Perceived Hop Aroma & Flavor: Hop aroma and aroma and flavor attributes. flavor is medium to high, exhibiting attributes typical When using these guidelines as the basis for of noble-type hops evaluating entries at competitions, organizers may Perceived Bitterness: Medium to high wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition 36 and Contemporary American-Style Pilseners as Fermentation Characteristics: Fruity-estery and subcategories. complex alcohol aromas and flavors are acceptable at low levels. Alcohol should not be solvent-like. Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 Diacetyl should not be perceived. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Low to medium-low 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Additional Notes: Beers of this style are varied in (Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness character. Some malt liquors are only slightly (IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC) stronger than American lagers, while others approach bock strength. American-Style Ice Lager Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 Color: Very pale to golden °Plato) • Apparent Extract/Final Gravity (°Plato) Clarity: Appearance should be bright; chill haze 1.004-1.010 (1-2.6 °Plato) • Alcohol by Weight should not be present (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness Perceived Malt Aroma & Flavor: Low malt sweetness (IBU) 12-23 • Color SRM (EBC) 2-6 (4-12 EBC) is present Perceived Hop Aroma & Flavor: Low Perceived Bitterness: Low American-Style Amber Lager Fermentation Characteristics: Fruity-estery and Color: Gold to copper diacetyl aromas and flavors should not be perceived Clarity: Appearance should be bright; chill haze Body: Low to medium should not be present Additional Notes: This style is slightly higher in Perceived Malt Aroma & Flavor: Low to medium-low alcohol than most other light-colored American-Style caramel or toasted malt aromas and flavors should lagers. It has few or no adjuncts. Typically, these be present beers are chilled before filtration so that ice crystals Perceived Hop Aroma & Flavor: Very low to (which may or may not be removed) are formed. This medium-high process can contribute to a higher alcohol content Perceived Bitterness: Very low to medium-high (up to 0.5% more). Fermentation Characteristics: Fruity-estery and When using these guidelines as the basis for diacetyl aromas and flavors should be absent evaluating entries at competitions, organizers may Body: Medium wish to subcategorize this category into rice and corn subcategories. Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight • Apparent Extract/Final Gravity (°Plato) 1.006- (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) (IBU) 18-30 • Color SRM (EBC) 6-14 (12-28 EBC) 3.8%-5.0% (4.8%-6.3%) • Hop Bitterness (IBU) 7-20 • Color SRM (EBC) 2-8 (4-16 EBC) American-Style American-Style Malt Liquor Maerzen/Oktoberfest Color: Pale to reddish brown Color: Straw to gold Clarity: Chill haze should not be present Clarity: Appearance should be bright; chill haze Perceived Malt Aroma & Flavor: Malt aroma and should not be present flavor should express a light toasted character. Perceived Malt Aroma & Flavor: Some malt Bready or biscuity malt aroma and flavor is sweetness is perceived acceptable. A low level of caramel character is Perceived Hop Aroma & Flavor: Not perceived acceptable. Sweet maltiness should be present. Perceived Bitterness: Very low 37

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

Perceived Malt Aroma & Flavor: Malt sweetness is Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) absent • Apparent Extract/Final Gravity (°Plato) 1.008- Perceived Hop Aroma & Flavor: Not perceived to 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) very low 3.2%-4.4% (4.1%-5.6%) • Hop Bitterness (IBU) 14-24 Perceived Bitterness: Very low • Color SRM (EBC) 14-25 (28-50 EBC) Fermentation Characteristics: Sugar adjuncts are OTHER ORIGIN LAGER STYLES often used to lighten the body and flavor, sometimes contributing to very low to low fruity-estery aromas and flavors of apple/pear. Diacetyl should be absent. Baltic-Style Porter Body: Low Color: Very deep ruby/garnet to black Additional Notes: Sugar, corn, rice, and other cereal Clarity: Often opaque. When clarity is perceivable, grains are used as adjuncts. chill haze should not be present. Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 Perceived Malt Aroma & Flavor: Malt sweetness is °Plato) • Apparent Extract/Final Gravity (°Plato) medium-low to medium-high. Distinctive malt 1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight aromas and flavors of caramelized sugars, dark (Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness sugars and licorice along with chocolate character of (IBU) 9-18 • Color SRM (EBC) 2-5 (4-10 EBC) roasted malts are present. Roasted dark malts may 38

International-Style Pilsener Additional Notes: This category includes any style of beer made lower in strength than described in the Color: Straw to pale classic style guidelines. These beers should exhibit Clarity: Appearance should be bright; chill haze lower alcohol content than the classic style. should not be present Drinkability is key to a successful session beer. Beers Perceived Malt Aroma & Flavor: Residual malt exceeding 5.0% abv (4% abw) are not categorized as aroma and flavor may be perceived at low levels Session Beers. Beers which fit in another classic or Perceived Hop Aroma & Flavor: Low traditional category should not be categorized as Perceived Bitterness: Low to medium Session Beers. Fermentation Characteristics: Very low levels of When using these guidelines as the basis for DMS aroma and flavor are acceptable. Fruity-estery evaluating entries at competitions, organizers may and diacetyl aromas and flavors should not be wish to further subcategorize this category, for perceived. example, creating a Session India Pale Ale or other Body: Low to medium large subcategory(ies) as needed. Competition Additional Notes: These beers are often brewed with organizers may request that brewers provide actual rice, corn, wheat, or other grains making up part of percent alcohol by volume (abv) for their entries in the mash. Sugar adjuncts may be added during the this category. wort production process.

Original Gravity (°Plato) 1.034-1.040 (8.5-10 °Plato) Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- • Apparent Extract/Final Gravity (°Plato) 1.008- 1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume) 1.010 (2.1-2.6 °Plato) • Alcohol by Weight (Volume) 2.8%-4.0% (3.5%-5.0%) • Hop Bitterness (IBU) 10-35 3.6%-4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 17-30 • Color SRM (EBC) 2+ (4+ EBC) • Color SRM (EBC) 3-4 (6-8 EBC) American-Style Cream Ale HYBRID/MIXED LAGERS Color: Straw to gold Clarity: Chill haze should be very low or not be OR ALES present Perceived Malt Aroma & Flavor: Medium-low to ALL ORIGIN HYBRID/MIXED LAGERS OR ALES medium pale malt aroma may be present. Caramel malt aroma and flavor should be absent. The Session Beer dominant flavor is of pale malt sweetness at medium-low to medium levels. Corn or other Color: The color should mimic the classic style upon adjuncts may be perceived at low levels. which the beer is based Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Appearance may vary from brilliant to hazy flavor is very low to low or may be absent to cloudy and should mimic the classic style upon Perceived Bitterness: Very low to low which the beer is based Fermentation Characteristics: Fruity-estery aroma Perceived Malt Aroma & Flavor: Should mimic the and flavor may be perceived. Sulfur and/or DMS classic style upon which the beer is based should be absent or extremely low. Diacetyl should Perceived Hop Aroma & Flavor: Should mimic the not be perceived. classic style upon which the beer is based Body: Low Perceived Bitterness: Should mimic the classic style Additional Notes: These crisp and refreshing beers upon which the beer is based are fermented warm with ale or lager yeast and Fermentation Characteristics: Varies with underlying lagered cold style

Body: Varies with underlying style 39

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Body: Low to medium • Apparent Extract/Final Gravity (°Plato) 1.004- Additional Notes: These beers can be fermented 1.010 (1-2.6 °Plato) • Alcohol by Weight (Volume) with either ale or lager yeast. The grist should 3.4%-4.5% (4.3%-5.7%) • Hop Bitterness (IBU) 10-22 include at least 30 percent malted wheat. Because • Color SRM (EBC) 2-5 (4-10 EBC) this style is served with yeast, there should be a full yeasty mouthfeel. California Common Beer Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) Color: Light amber to medium amber • Apparent Extract/Final Gravity (°Plato) 1.006- Clarity: Appearance should be bright; chill haze 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) should not be present 2.8%-4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35 Perceived Malt Aroma & Flavor: Toasted malt • Color SRM (EBC) 4-10 (8-20 EBC) and/or caramel malt aroma and flavor may be perceived Perceived Hop Aroma & Flavor: Low to medium-low Light American Wheat Beer Perceived Bitterness: Medium to medium-high without Yeast Fermentation Characteristics: Fruity-estery aromas Color: Straw to light amber and flavors are low to medium-low. Diacetyl should Clarity: Chill haze is acceptable be absent. Perceived Malt Aroma & Flavor: Low to medium-low Body: Medium Perceived Hop Aroma & Flavor: Low to medium Additional Notes: California Common beers are Perceived Bitterness: Low to medium brewed with lager yeasts but fermented at warm Fermentation Characteristics: Low fruity-estery temperatures like ales aroma and flavor is typical. Phenolic, clove-like

aromas and flavors should not be perceived. Diacetyl Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 should not be perceived. No yeast aroma and flavor °Plato) • Apparent Extract/Final Gravity (°Plato) should be evident. 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight Body: Very low to medium (Volume) 3.6%-4.5% (4.6%-5.7%) • Hop Bitterness Additional Notes: These beers can be fermented (IBU) 35-45 • Color SRM (EBC) 8-15 (16-30 EBC) with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Light American Wheat Beer with Yeast Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- Color: Pale to light amber 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) Clarity: These beers are packaged with yeast in the 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35 bottle, so appearance may range from hazy to very • Color SRM (EBC) 2-10 (4-20 EBC) cloudy. Chill haze is acceptable. Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt flavor is present Dark American Wheat Beer with Perceived Hop Aroma & Flavor: Low to medium Yeast Perceived Bitterness: Low to medium Color: Medium amber to dark brown Fermentation Characteristics: Yeast character should Clarity: This style is packaged with yeast in the bottle be low to medium and should not dominate the so appearance may range from hazy to very cloudy. character of malt and hops. Phenolic, clove-like Chill haze is acceptable. aromas should not be perceived. Low fruity-estery Perceived Malt Aroma & Flavor: Malt aromas and aroma and flavor is typical. Diacetyl and phenolic, flavors can include low roasted malt character clove-like character should not be perceived. expressed as cocoa, chocolate or caramel as well as 40 toffee or biscuit. Medium-low to medium-high malt sweetness is present. Roast malt astringency is Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) acceptable when balanced with malt sweetness. • Apparent Extract/Final Gravity (°Plato) 1.004- Perceived Hop Aroma & Flavor: Low to medium 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) Perceived Bitterness: Low to medium 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-25 Fermentation Characteristics: Low fruity-estery • Color SRM (EBC) 9-22 (18-44 EBC) aroma and flavor is typical. Yeast character should be low to medium and should not dominate malt and American-Style Fruit Beer hops. Diacetyl and clove-like phenolics should not be perceived. Color: Can range from pale to very dark depending Body: Low to medium on the underlying style, and is often influenced by Additional Notes: These beers can be fermented the color of added fruit. with either ale or lager yeast. The grist should Clarity: Clear or hazy is acceptable include at least 30 percent malted wheat. Because Perceived Malt Aroma & Flavor: Not perceived to this style is served with yeast, there should be a full medium-low yeasty mouthfeel. Perceived Hop Aroma & Flavor: Not perceived to medium-low Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) Perceived Bitterness: In balance with fruit character • Apparent Extract/Final Gravity (°Plato) 1.006- and usually at very low to medium levels 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) Fermentation Characteristics: American-Style Fruit 2.8%-4.4% (3.8%-5.6%) • Hop Bitterness (IBU) 10-25 Beers are fermented with traditional German, British • Color SRM (EBC) 9-22 (18-44 EBC) or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse Dark American Wheat Beer yeasts should be categorized elsewhere. Fruit beers without Yeast exhibiting acidic sourness from cultured or wild bacterial fermentation should be categorized Color: Medium amber to dark brown elsewhere. Acidic bacterial fermentation, if present, Clarity: Chill haze is acceptable contributes to acidity and enhances fruity balance. Perceived Malt Aroma & Flavor: Malt aromas and No wild fermentation should be evident. flavors can include low roasted malt character Body: Varies with style expressed as cocoa, chocolate or caramel as well as Additional Notes: Fruit aromas, ranging from subtle toffee or biscuit. Medium-low to medium-high malt to intense, should be evident and should not be sweetness is present. Roast malt astringency is overpowered by hop aromas. Fruit or fruit extracts, acceptable when balanced with malt sweetness. used as an adjunct in either the mash, kettle, primary Perceived Hop Aroma & Flavor: Low to medium or secondary fermentation, provide harmonious fruit Perceived Bitterness: Low to medium character ranging from subtle to intense. Within the Fermentation Characteristics: Low fruity-estery framework of these guidelines, fruit beers fermented aroma and flavor is typical. No yeast aroma should with Belgian yeast (Wit, Abbey, Farmhouse, Saison be evident. Diacetyl and clove-like phenolics should and/or Brettanomyces) should be categorized as not be perceived. Belgian-Style Fruit Beers, or possibly as fruited Brett Body: Low to medium Beers. Some beers may fit into this category if they Additional Notes: These beers can be fermented contain fruity adjuncts but no actual fruit. As an with either ale or lager yeast. The grist should example, a juniper berry-flavored beer with notable include at least 30 percent malted wheat. No yeast juniper berry fruity flavor and/or aroma could be flavor should be evident. Because this style is categorized as a Fruit Beer, whereas a beer in which packaged and served without yeast, no yeast should the juniper berry character is more herbal or spicy be evident in the mouthfeel. 41 should be categorized as an Herb and Spice Beer. fall within those categories as they are commonly Fruit Beers brewed with wheat should be categorized brewed with fruit. Fruited versions of Grodziskie, or as Fruit Wheat Beers. Fruit Beers brewed with Germanic-derived styles such as various Weizen or unusual fermentable(s), but no wheat, should be other wheat beer styles, including fruited examples categorized as Fruit Beers. Within the framework of of Adambier which do not exhibit attributes of wood- these guidelines, coconut is defined as a vegetable, ageing, should be categorized as Fruit Wheat Beers, and beers containing coconut should be categorized as those styles are not commonly brewed with fruit. as Field Beers. Such beers could deviate from parameters shown for When using these guidelines as the basis for those styles but should be suggestive of the evaluating entries at competitions, brewers may be underlying classic beer style with fruit added. Within asked to provide supplemental information about the framework of these guidelines, coconut is entries in this category to allow for accurate defined as a vegetable, and beers containing coconut evaluation of diverse entries. Such information might should be entered as Field Beers. include the underlying beer style upon which the When using these guidelines as the basis for entry is based, or other information unique to the evaluating entries at competitions, brewers may be entry such as fruit(s) used or processing which asked to provide supplemental information about influence perceived sensory outcomes. entries in this category to allow for accurate evaluation of diverse entries. Such information might Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 include the underlying beer style upon which the °Plato) • Apparent Extract/Final Gravity (°Plato) entry is based, or other information unique to the 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight entry such as fruit(s) used or processing which (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness influence perceived sensory outcomes. (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC) Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) Fruit Wheat Beer • Apparent Extract/Final Gravity (°Plato) 1.004- 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) Color: Generally straw to light amber, and often 3.0%-4.0% (3.8%-5.1%) • Hop Bitterness (IBU) 10-35 influenced by the color of added fruit. • Color SRM (EBC) 2-10, or color of fruit (4-20, or Clarity: Chill haze is acceptable. These beers may be color of fruit EBC) served with or without yeast. When served with yeast, appearance is hazy to very cloudy. Perceived Malt Aroma & Flavor: Low to medium-low Belgian-Style Fruit Beer Perceived Hop Aroma & Flavor: Low to medium Color: Can range from pale to dark depending on Perceived Bitterness: Low to medium underlying Belgian style, and is often influenced by Fermentation Characteristics: These beers can be the color of added fruit fermented with either ale or lager yeast depending Clarity: Clear to hazy beer is acceptable on the underlying wheat beer style. Low fruity-estery Perceived Malt Aroma & Flavor: Can vary from not aroma and flavor is typical. Diacetyl should not be perceived to medium-high perceived. In versions served with yeast, yeasty Perceived Hop Aroma & Flavor: Low to high aroma and flavor should be low to medium. Perceived Bitterness: Varies with underlying Belgian Body: Low to medium style Additional Notes: The grist should include at least 30 Fermentation Characteristics: Acidic bacterial percent malted wheat. Fruit or fruit extracts fermentation attributes may be evident. If present, it contribute aroma and flavor expressing true fruit contributes to acidity and enhances fruity balance. complexity. Versions served with yeast should Body: Varies with style demonstrate a full yeasty mouthfeel. Fruited Additional Notes: Fruit aromas, ranging from subtle versions of Berliner Weisse or Contemporary Gose to intense, should be evident and should not be

42 overpowered by hop aromas. Belgian-Style Fruit Field Beer Beers are fermented with traditional Belgian yeast, Color: Can range from pale to very dark depending (Wit, Abbey, Farmhouse, etc.). Within the framework on the underlying style, and may be influenced by of these guidelines, coconut is defined as a the color of added ingredients. vegetable, and beers containing coconut should be Clarity: Clear to hazy is acceptable categorized as Field Beers. Fruit or fruit extracts, Perceived Malt Aroma & Flavor: Very low to used as adjuncts in either the mash, kettle, primary medium-high or secondary fermentation, provide harmonious fruit Perceived Hop Aroma & Flavor: Very low to character ranging from subtle to intense. Classifying medium-high these beers can be complex. Wood vessels may be Perceived Bitterness: Very low to medium-high. used for fermentation and aging, but wood-derived Vegetable character should not be muted by hop aromas and flavors such as vanillin should not be character. present. Versions exhibiting attributes derived from Fermentation Characteristics: Varies with underlying wood or liquids previously aged in wood should be style categorized in other Wood-Aged Beer categories. Body: Varies with underlying style Fruited Belgian-style beers which exhibit Additional Notes: Vegetable aromas, ranging from Brettanomyces may be categorized in this style, subtle to intense, should be evident, and should not when no other category exists for such beers. be overpowered by hop aromas. Field Beers are any However, a fruited Saison exhibiting Brett character beers incorporating vegetables as flavor or should be categorized as a Specialty Saison. A fruited carbohydrate adjuncts in either the mash, kettle, version of a Brett Beer is categorized as Fruited Brett primary or secondary fermentation. The vegetable Beer when such a Brett-containing beer is not based character should be in harmony with other attributes on an existing underlying Belgian beer style. A and can range from subtle to intense. Within the Lambic-Style fruit beer should be categorized as a framework of these guidelines, coconut is defined as Belgian-Style Fruit Lambic. Fruited Belgian-style a vegetable, and beers containing coconut should be beers brewed with additional adjuncts could fall in entered as Field Beers. All beers containing chili this category or perhaps as Experimental Beers. Fruit peppers should be categorized as Chili Beers. Beers beers fermented with German, British or American containing nuts should be categorized as Field Beers. ale or lager yeast should be categorized as American- When using these guidelines as the basis for Style Fruit Beers or as Fruit Wheat Beers. evaluating entries at competitions, brewers may be When using these guidelines as the basis for asked to provide supplemental information about evaluating entries at competitions, brewers may be entries in this category to allow for accurate asked to provide supplemental information about evaluation of diverse entries. Such information might entries in this category to allow for accurate include the underlying beer style upon which the evaluation of diverse entries. Such information might entry is based, or other information unique to the include the underlying beer style upon which the entry such as vegetable(s) used or processing which entry is based, or other information unique to the influence perceived sensory outcomes. entry such as fruit(s) used or processing which influence perceived sensory outcomes. Original Gravity (°Plato) 1.030-1.110 (7.6-25.9

°Plato) • Apparent Extract/Final Gravity (°Plato) Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight °Plato) • Apparent Extract/Final Gravity (°Plato) (Volume) 2.0%-10.5% (2.5%-13.3%) • Hop Bitterness 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC) (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100 EBC)

43

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

Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) • Apparent Extract/Final Gravity (°Plato) Chocolate or Cocoa Beer 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight Color: Light amber to black depending on the (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness underlying style (IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC) Clarity: Clear to hazy beer is acceptable Perceived Malt Aroma & Flavor: Medium-low to Pumpkin/Squash Beer medium-high malt sweetness balanced with cocoa flavors and aromas Color: Can range from pale to very dark depending Perceived Hop Aroma & Flavor: Hop aroma is not on the underlying style perceived to very low. Hop flavor may be lower than Clarity: Clear to hazy is acceptable 44 is designated for underlying style allowing chocolate subtle to intense, and should be in harmony with to contribute to the flavor profile without becoming other attributes of the underlying beer. Other flavors excessively bitter. may also be present. Perceived Bitterness: Very low to medium-low When using these guidelines as the basis for Fermentation Characteristics: Typical of underlying evaluating entries at competitions, brewers may be beer style. Attributes derived from chocolate or asked to provide supplemental information about cocoa should be apparent in all such beers, ranging entries in this category to allow for accurate from subtle to intense, and in harmony with the evaluation of diverse entries. Such information might overall flavor profile of the beer. include the underlying beer style upon which the Body: Varies with underlying style entry is based, or other information unique to the Additional Notes: Chocolate Beers are any beers entry such as type or form of coffee used or other incorporating dark chocolate or cocoa in any form. factors which influence perceived sensory outcomes. Beers made with white chocolate do not typify this category. Original Gravity (°Plato) Varies with style • Apparent When using these guidelines as the basis for Extract/Final Gravity (°Plato) Varies with style • evaluating entries at competitions, brewers may be Alcohol by Weight (Volume) Varies with style • Hop asked to provide supplemental information about Bitterness (IBU) Varies with style • Color SRM (EBC) entries in this category to allow for accurate Varies with style evaluation of diverse entries. Such information might include the underlying beer style upon which the Chili Pepper Beer entry is based, or other information unique to the entry such as type or form of chocolate used or other Color: Can range from pale to very dark depending factors which influence perceived sensory outcomes. on the underlying style Clarity: Clear or hazy is acceptable Original Gravity (°Plato) Varies with style • Apparent Perceived Malt Aroma & Flavor: Can vary from very Extract/Final Gravity (°Plato) Varies with style • low to medium-high depending on the underlying Alcohol by Weight (Volume) Varies with style • Hop style Bitterness (IBU) Varies with style • Color SRM (EBC) Perceived Hop Aroma & Flavor: Very low to very Varies with style high Perceived Bitterness: Very low to medium-high Fermentation Characteristics: Chili pepper aroma Coffee Beer and flavor attributes should be harmonious with the Color: Pale to black depending on the underlying underlying beer style. Chili pepper character may be style expressed as vegetal, spicy and/or hot on the palate. Clarity: Clear to hazy is acceptable Body: Representative of underlying style Perceived Malt Aroma & Flavor: Medium-low to Additional Notes: Chili Beers are any beers using chili medium malt sweetness provides balance with peppers for flavor, aroma and/or heat. Chili coffee flavor and aroma character can range from subtle to intense. Chili Perceived Hop Aroma & Flavor: Low to high pepper aroma may or may not be evident. Within the depending on the underlying style framework of these guidelines, all beers containing Perceived Bitterness: Varies with underlying style chili peppers should be categorized as Chili Beers. Fermentation Characteristics: Typical of underlying Beers which represent more than one style, such as style chili beers with chocolate, should be categorized as Body: Reflective of the underlying beer style Chili Beers. Additional Notes: Coffee beers incorporate coffee in When using these guidelines as the basis for any form. Coffee character should be apparent as the evaluating entries at competitions, brewers may be defining attribute of this category, ranging from asked to provide supplemental information about

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

46 brewed with fruits or vegetables may derive include the underlying beer style upon which the fermentable carbohydrate from those sources, they entry is based, or other information unique to the should be categorized within various Fruit Beer or entry such as type and/or source of honey used or Field Beer categories. Spiced versions of beers made other factors which influence perceived sensory with unusual fermentables should be categorized as outcomes. Experimental Beers. Beers brewed with both unusual fermentables and fruit should be categorized as Fruit Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 Beers. °Plato) • Apparent Extract/Final Gravity (°Plato) When using these guidelines as the basis for 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight evaluating entries at competitions, brewers may be (Volume) 2.0%-9.5% (2.5%-12.0%) • Hop Bitterness asked to provide supplemental information about (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC) entries in this category to allow for accurate evaluation of diverse entries. Such information might Rye Beer include the underlying beer style upon which the entry is based, or other information unique to the Color: A wide range of color is acceptable. Lighter entry such as type or form of unusual carbohydrate versions are straw to copper, while darker versions source used or other factors which influence are dark amber to dark brown. perceived sensory outcomes. Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ yeast, appearance may range from hazy to very °Plato) • Apparent Extract/Final Gravity (°Plato) cloudy. 1.006-1.030+ (1.5-7.6+ °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: In darker versions, (Volume) 2.0%-20+% (2.5%-25+%) • Hop Bitterness malt aromas and flavors can optionally include low (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC) roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low level roastiness, Specialty Honey Beer graininess, or tannin astringency is acceptable when Color: Very light to black depending on underlying balanced with low to medium malt sweetness. style Perceived Hop Aroma & Flavor: Low to medium-high Clarity: Clear to hazy is acceptable Perceived Bitterness: Low to medium Perceived Malt Aroma & Flavor: Varies depending Fermentation Characteristics: Low levels of spicy, on intention of brewer fruity-estery aromas are typical. Yeast-derived Perceived Hop Aroma & Flavor: Very low to very aromas and flavors such as phenolic, clove-like may high be present when consistent with underlying beer Perceived Bitterness: Very low to very high style. These beers can be fermented with either ale Fermentation Characteristics: Honey Beers may be or lager yeast. Diacetyl should not be perceived. Low brewed to a traditional style or may be experimental. to medium yeast aroma may be present in versions Honey Beers incorporate honey as a fermentable packaged with yeast. sugar in addition to malted barley. Honey character Body: Low to medium should be evident in aroma and flavor, but should Additional Notes: The grist should include sufficient not be overpowering. rye so that rye character is evident in the beer. Beers Body: Varies with underlying style brewed with rye that do not exhibit rye character When using these guidelines as the basis for should be categorized in other beer styles. Rye evaluating entries at competitions, brewers may be character is often described as slightly spicy and asked to provide supplemental information about subtly black pepper-like. Versions served with yeast entries in this category to allow for accurate should portray a full yeasty mouthfeel. evaluation of diverse entries. Such information might

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When using these guidelines as the basis for may be used for fermentation and aging, but wood- evaluating entries at competitions, brewers may be derived flavors and aromas such as vanillin should asked to provide supplemental information about not be present. Residual flavors and aromas entries in this category to allow for accurate originating from liquids previously aged in a barrel evaluation of diverse entries. Such information might (bourbon, sherry, etc.) should not be present. include the underlying beer style upon which the Versions exhibiting attributes derived from wood or entry is based, or other factors which influence liquids previously aged in wood should be classified perceived sensory outcomes. in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should be classified in other Original Gravity (°Plato) Varies with style • Apparent style categories. Extract/Final Gravity (°Plato) Varies with style • When using these guidelines as the basis for Alcohol by Weight (Volume) Varies with style • Hop evaluating entries at competitions, brewers may be Bitterness (IBU) Varies with style • Color SRM (EBC) asked to provide supplemental information about Varies with style entries in this category to allow for accurate evaluation of diverse entries. Such information might Brett Beer include the underlying beer style upon which the entry is based, or other information unique to the Color: Any color is acceptable. Beer color may be entry such as type of Brett(s) used, fruit(s) or other influenced by the color of added fruits or other ingredients used or other factors which influence ingredients. perceived sensory outcomes. Clarity: Chill haze and/or haze from yeast is allowable at low to medium levels at any Original Gravity (°Plato) Varies with style • Apparent temperature Extract/Final Gravity (°Plato) Varies with style • Perceived Malt Aroma & Flavor: In darker versions, Alcohol by Weight (Volume) Varies with style • Hop roasted malt, caramel and chocolate aromas and Bitterness (IBU) Varies with style • Color SRM (EBC) flavors are present at low levels. Varies with style Perceived Hop Aroma & Flavor: Low to high Perceived Bitterness: Low to high Fermentation Characteristics: Acidity resulting from Mixed-Culture Brett Beer Brettanomyces fermentation results in a complex Color: Any color is acceptable. Beer color may be flavor profile. Brettanomyces character, at low to influenced by the color of added fruits or other high levels, should be present and expressed as ingredients. horsey, goaty, leathery, phenolic, fruity and/or acidic Clarity: Chill haze, bacteria and yeast-induced haze is aromas and flavors. Brettanomyces character may or allowable at low to medium levels at any may not be dominant. Acidity from Brettanomyces temperature. should be low to medium-low. Cultured yeast strains Perceived Malt Aroma & Flavor: In darker versions, may be used in the fermentation. Beers fermented roasted malt, caramel and chocolate aromas and with Brettanomyces that do not exhibit attributes flavors are present at low levels. typical of Brettanomyces fermentation should be Perceived Hop Aroma & Flavor: Low to high classified elsewhere. Beers in this style should not Perceived Bitterness: Low to high incorporate bacteria or exhibit a bacteria-derived Fermentation Characteristics: Moderate to intense flavor profile. Moderate to intense fruity-estery fruity-estery aromas and flavors are evident. Acidity aromas and flavors should be evident. Diacetyl and resulting from fermentation with Brettanomyces DMS should not be perceived. and/or bacteria results in a complex flavor profile. Body: Low to high Brettanomyces character should be present and Additional Notes: Fruited versions will exhibit fruit expressed as horsey, goaty, leathery, phenolic, fruity flavors in balance with other elements. Wood vessels and/or acidic aromas and flavors. Cultured yeast may

48 be used in the fermentation. Bacteria should be having mild fruitiness and mild earthiness, with incorporated and in evidence. Bacteria will mushroom and/or an umami protein-like character. contribute acidity which may or may not dominate A high amount of alcohol may be evident. the flavor profile. Diacetyl and DMS should not be Body: Varies depending on original gravity. perceived. Mouthfeel also varies. Body: Low to high Additional Notes: High carbonation should be Additional Notes: Fruited versions will exhibit fruit evident. flavors in balance with other elements. Wood vessels may be used for fermentation and aging, but wood- Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato) derived aromas and flavors such as vanillin should • Apparent Extract/Final Gravity (°Plato) 1.008- not be present. Versions exhibiting attributes derived 1.020 (2.1-5 °Plato) • Alcohol by Weight (Volume) from wood or liquids previously aged in wood should 3.4%-8.2% (4.3%-10.2%) • Hop Bitterness (IBU) 12- be classified in other Wood-Aged Beer categories. 35 • Color SRM (EBC) 4-20 (8-40 EBC) Wood- and barrel-aged sour ales should be classified in other style categories. Fresh Hop Beer When using these guidelines as the basis for evaluating entries at competitions, brewers may be Color: Varies with underlying style asked to provide supplemental information about Clarity: Chill haze is acceptable at low temperatures. entries in this category to allow for accurate Hop haze is allowable at any temperature. evaluation of diverse entries. Such information might Perceived Malt Aroma & Flavor: Varies with include the underlying beer style upon which the underlying style entry is based, or other information unique to the Perceived Hop Aroma & Flavor: Fresh hop aroma entry such as type of Brett(s) and/or other culture(s) and flavor is prominent exhibiting green grass-like, used, fruit(s) or other ingredients used or other fresh mown hay/grass or other fresh hop attributes. factors which influence perceived sensory outcomes. Perceived Bitterness: Varies with underlying style Fermentation Characteristics: Fruity-estery aroma is Original Gravity (°Plato) Varies with style • Apparent dependent on the ale style being made with fresh Extract/Final Gravity (°Plato) Varies with style • hops Alcohol by Weight (Volume) Varies with style • Hop Body: Varies with underlying style Bitterness (IBU) Varies with style • Color SRM (EBC) Additional Notes: These ales are brewed with freshly Varies with style harvested hops. Such hops might be undried fresh or frozen cones or ground material, or, freshly kilned dried cones or pellets. These beers are typically Ginjo Beer or Sake-Yeast Beer consumed while fresh to highlight bright fresh hop Color: Pale to dark brown attributes. Aging these beers will typically modify and Clarity: Slight chill haze is acceptable reduce fresh-hop characters resulting in unique Perceived Malt Aroma & Flavor: Very low to flavor outcomes. medium Competition organizers may create subcategories Perceived Hop Aroma & Flavor: Low to medium and which reflect groups of entries based on fresh hops in in harmony with sake-like character unprocessed, frozen or kilned form. When using these Perceived Bitterness: Low to medium and in guidelines as the basis for evaluating entries at harmony with sake-like character competitions, brewers may be asked to provide Fermentation Characteristics: These beers are supplemental information about entries in this brewed with sake yeast or sake (koji) enzymes. The category to allow for accurate evaluation of diverse unique byproducts of sake yeast and/or koji enzymes entries. Such information might include the should be distinctive and in harmony with other underlying beer style upon which the entry is based, elements. Sake character may best be described as or other information unique to the entry such as hop

49 varieties used, unprocessed, frozen or kilned, entry such as length of time aged, type of wood or processing or timing of addition(s) (kettle, whirlpool, barrel, age, char level or previous liquids held by the fermenter, aging tank, etc.), other ingredients used wood, ingredients or other processing which or other factors which influence perceived sensory influence perceived sensory outcomes. Competition outcomes. organizers may create subcategories which reflect groups of entries based on color, alcoholic strength, Original Gravity (°Plato) Varies with style • Apparent microflora, fruit, etc. Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Original Gravity (°Plato) Varies with style • Apparent Bitterness (IBU) Varies with style • Color SRM (EBC) Extract/Final Gravity (°Plato) Varies with style • Varies with style Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Wood- and Barrel-Aged Beer Varies with style Color: Varies with underlying style Clarity: Varies with underlying style Wood- and Barrel-Aged Pale to Perceived Malt Aroma & Flavor: Varies with Amber Beer underlying style Color: Pale to Amber. Within the framework of these Perceived Hop Aroma & Flavor: Varies with guidelines these beers are less than 18 SRM or 36 underlying style EBC. Perceived Bitterness: Varies with underlying style Clarity: Varies with underlying style Fermentation Characteristics: Typical of underlying Perceived Malt Aroma & Flavor: Varies with style of beer being aged underlying style Body: Varies with underlying style Perceived Hop Aroma & Flavor: Varies with Additional Notes: These are any traditional or underlying style experimental style of lager, ale or hybrid beer aged in Perceived Bitterness: Varies with underlying style either a wooden barrel or in contact with wood. Fermentation Characteristics: Typical of underlying These beers are aged with the intention of style of beer being aged. Within the framework of developing unique attributes imparted by the wood these guidelines, these beers contain alcohol less and/or liquids that had previously been stored in than 6.3% abv or 5.0% abw when consumed. contact with the wood. Wood aging does not Body: Varies with underlying style necessarily impart wood flavors, but does result in Additional Notes: Within the framework of these distinctive sensory outcomes. Used sherry, rum, guidelines these beers meet the criteria for color and whiskey, tequila, port, wine and other barrels are alcohol content shown above. Darker (>18 SRM or often used, imparting complexity and uniqueness to >36EBC) beers, or stronger (>5% abw or >6.3% abv) a beer. A balance of flavor, aroma and mouthfeel beers of any color should be categorized in other results from the marriage of new beer with wood-aged beer styles. These are any traditional or attributes imparted by the wood or barrel. Wood- experimental style of lager, ale or hybrid beer aged in Aged Beers may or may not have Brettanomyces either a wooden barrel or in contact with wood. character. These beers are aged with the intention of When using these guidelines as the basis for developing unique attributes imparted by the wood evaluating entries at competitions, brewers may be and/or by liquids that had previously been stored in asked to provide supplemental information about contact with the wood. Wood aging does not entries in this category to allow for accurate necessarily impart wood flavors, but does result in evaluation of diverse entries. Such information might distinctive sensory outcomes. Used sherry, rum, include the underlying beer style upon which the whiskey, tequila, port, wine and other barrels are entry is based, or other information unique to the often used, imparting complexity and uniqueness to 50 a beer. A balance of aroma, flavor and mouthfeel abw or >6.3% abv) versions of dark wood-aged beers results from the marriage of new beer with should be categorized in other wood-aged beer attributes imparted by the wood or barrel. These styles. These are any traditional or experimental style beers may or may not have Brettanomyces character. of lager, ale or hybrid beer aged in either a wooden Sour wood-aged beers should be categorized barrel or in contact with wood. These beers are aged elsewhere. Fruited or spiced wood-aged beers which with the intention of developing unique attributes meet the criteria for color and alcohol content and imparted by the wood and/or by liquids that had which exhibit attributes of wood-aging are previously been stored in contact with the wood. appropriately categorized here and may take on the Wood aging does not necessarily impart wood color, flavors and aromas of added fruits or spices. flavors, but does result in distinctive sensory When using these guidelines as the basis for outcomes. Used sherry, rum, whiskey, tequila, port, evaluating entries at competitions, brewers may be wine and other barrels are often used, imparting asked to provide supplemental information about complexity and uniqueness to a beer. A balance of entries in this category to allow for accurate aroma, flavor and mouthfeel results from the evaluation of diverse entries. Such information might marriage of new beer with attributes imparted by include the underlying beer style upon which the the wood or barrel. These beers may or may not entry is based, or other information unique to the have Brettanomyces character. Sour wood-aged entry such as length of time aged, type of wood or beers should be categorized elsewhere. Fruited or barrel, age, char level or previous liquids held by the spiced wood-aged beers which meet the criteria for wood, ingredients or other processing which color and alcohol content and which exhibit influence perceived sensory outcomes. attributes of wood-aging are appropriately categorized here and may take on the color, flavors Original Gravity (°Plato) Varies with style • Apparent and aromas of added fruits or spices. Extract/Final Gravity (°Plato) Varies with style • When using these guidelines as the basis for Alcohol by Weight (Volume) 3.0%-5.0% (3.8%-6.3%) evaluating entries at competitions, brewers may be • Hop Bitterness (IBU) Varies with style • Color SRM asked to provide supplemental information about (EBC) 4-18 (8-36 EBC) entries in this category to allow for accurate evaluation of diverse entries. Such information might Wood- and Barrel-Aged Dark Beer include the underlying beer style upon which the entry is based, or other information unique to the Color: Dark Copper to Black. Within the framework entry such as length of time aged, type of wood or of these guidelines, these beers are greater than 18 barrel, age, char level or previous liquids held by the SRM or 36 EBC. wood, ingredients or other processing which Clarity: Varies with underlying style influence perceived sensory outcomes. Perceived Malt Aroma & Flavor: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent Perceived Hop Aroma & Flavor: Varies with Extract/Final Gravity (°Plato) Varies with style • underlying style Alcohol by Weight (Volume) 3.0%-5.0% (3.8%-6.3%) Perceived Bitterness: Varies with underlying style • Hop Bitterness (IBU) Varies with style • Color SRM Fermentation Characteristics: Typical of underlying (EBC) >18 (>36 EBC) style of beer being aged. Within the framework of these guidelines, these beers contain alcohol less than 5.0% abw or 6.3% abv when consumed. Wood- and Barrel-Aged Strong Body: Varies with underlying style Beer Additional Notes: Within the framework of these Color: Varies with underlying style guidelines, these beers meet the criteria for color Clarity: Varies with underlying style and alcohol content shown above. Stronger (>5%

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Perceived Malt Aroma & Flavor: Varies with wood, ingredients or other processing which underlying style influence perceived sensory outcomes. Perceived Hop Aroma & Flavor: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent Perceived Bitterness: Varies with underlying style Extract/Final Gravity (°Plato) Varies with style • Fermentation Characteristics: Typical of underlying Alcohol by Weight (Volume) >5.0% (>6.3%) • Hop style of beer being aged. Within the framework of Bitterness (IBU) Varies with style • Color SRM (EBC) these guidelines, these beers contain alcohol greater Varies with style than 5.0% abw or 6.3% abv when consumed. Alcohol may be evident in stronger versions, in harmony with Wood- and Barrel-Aged Sour Beer other flavor and aroma attributes, and not harsh. Body: Varies with underlying style Color: Varies with underlying style Additional Notes: Within the framework of these Clarity: Varies with underlying style guidelines, these beers meet the criteria for color Perceived Malt Aroma & Flavor: Varies with and alcohol content shown above. Lower alcohol underlying style (<5% abw or <6.3% abv) wood-aged beers should be Perceived Hop Aroma & Flavor: Varies with categorized as other wood-aged beer styles. These underlying style are any traditional or experimental style of lager, ale Perceived Bitterness: Varies with underlying style or hybrid beer aged in either a wooden barrel or in Fermentation Characteristics: Typical of underlying contact with wood. These beers are aged with the style of sour beer being aged intention of developing unique attributes imparted Body: Varies with underlying style by the wood and/or by liquids that had previously Additional Notes: These are any traditional or been stored in contact with the wood. Wood aging experimental style of lager, ale or hybrid beer aged in does not necessarily impart wood flavors, but does either a wooden barrel or in contact with wood, and result in distinctive sensory outcomes. Used sherry, exhibiting acidity derived from exposure to bacteria. rum, whiskey, tequila, port, wine and other barrels These beers are aged in the presence of microflora are often used, imparting complexity and uniqueness (either present in the wood or introduced at some to a beer. A balance of aroma, flavor and mouthfeel time in the brewing process) with the intention of results from the marriage of new beer with introducing sourness to the beer. These beers are attributes imparted by the wood or barrel. These aged with the intention of developing unique beers may or may not have Brettanomyces character. attributes imparted by the wood and/or by liquids Sour wood-aged beers should be categorized that had previously been stored in contact with the elsewhere. Fruited or spiced wood-aged beers which wood. Wood aging does not necessarily impart wood meet the criteria for color and alcohol content and flavors, but does result in distinctive sensory which exhibit attributes of wood-aging are outcomes. Used sherry, rum, whiskey, tequila, port, appropriately categorized here and may take on the wine and other barrels are often used, imparting color, flavors and aromas of added fruits or spices. complexity and uniqueness to a beer. A balance of When using these guidelines as the basis for aroma, flavor and mouthfeel results from the evaluating entries at competitions, brewers may be marriage of new beer with attributes imparted by asked to provide supplemental information about the wood or barrel, and with sourness and/or other entries in this category to allow for accurate attributes derived from bacteria. These beers may or evaluation of diverse entries. Such information might may not have Brettanomyces character. Wood-aged include the underlying beer style upon which the sour beers made with spices, fruits or other entry is based, or other information unique to the ingredients which meet the criteria for color and entry such as length of time aged, type of wood or alcohol content and which exhibit attributes of barrel, age, char level or previous liquids held by the wood-aging and acidity are appropriately categorized here and will exhibit attributes of those ingredients.

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Versions made with fruit(s) will exhibit attributes of often develop during aging, and hop character often wood-aging, acidity and those added fruit(s). changes. No matter what the effect, the overall Competition organizers may choose to create character should be balanced and without aggressive subcategories for Wood-aged sour beers made with flavors. The level of change created by aging will vary fruit or other ingredients. When using these with the duration of aging and the underlying beer guidelines as the basis for evaluating entries at style. Mildly-flavored beers are more likely to competitions, brewers may be asked to provide develop aggressive and unpleasant oxidation. supplemental information about entries in this Positive transformations are more likely to occur in category to allow for accurate evaluation of diverse beers with higher levels of hops, malt and/or alcohol. entries. Such information might include the Body: Varies with underlying style underlying beer style upon which the entry is based, Additional Notes: Within the framework of these or other information unique to the entry such as guidelines, Wood-Aged Beers, Brett Beers, Sour length of time aged, type of wood or barrel, age, char Beers or beers exhibiting attributes of aging in the level or previous liquids held by the wood, micro flora presence of any microflora must be categorized present if known, other ingredients or other elsewhere. processing which influence perceived sensory When using these guidelines as the basis for outcomes. evaluating entries at competitions, brewers may be asked to provide supplemental information about Original Gravity (°Plato) Varies with style • Apparent entries in this category to allow for accurate Extract/Final Gravity (°Plato) Varies with style • evaluation of diverse entries. Such information might Alcohol by Weight (Volume) Varies with style • Hop include the underlying beer style upon which the Bitterness (IBU) Varies with style • Color SRM (EBC) entry is based, or other information unique to the Varies with style entry such as length of time aged, type of vessel, duration of aging process, micro flora present if Aged Beer known, other ingredients or other processing which influence perceived sensory outcomes. Color: Varies with underlying style Clarity: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent Perceived Malt Aroma & Flavor: Varies with Extract/Final Gravity (°Plato) Varies with style • underlying style Alcohol by Weight (Volume) Varies with style • Hop Perceived Hop Aroma & Flavor: Varies with Bitterness (IBU) Varies with style • Color SRM (EBC) underlying style Varies with style Perceived Bitterness: Varies with underlying style Fermentation Characteristics: Aged Beers are any beers aged for over one year. A brewer may brew Experimental Beer any type of beer of any strength and enhance its Color: Varies with underlying style character with various aging conditions for an Clarity: Varies with underlying style extended time. In general, beers with high hopping Perceived Malt Aroma & Flavor: Varies with rates, roast malt, high alcohol content, and/or underlying style complex herbal, smoke or fruit character are the best Perceived Hop Aroma & Flavor: Varies with candidates for aging. Aged Beers may be aged in underlying style bottles, cans, kegs or other non-wooden vessels. Perceived Bitterness: Varies with underlying style Aged character may be expressed in mouthfeel, Fermentation Characteristics: Experimental beers aroma and flavor. Often, aged character is the result are any beers that are primarily grain-based and of oxidative reactions that either bring individual employ unique and unusual techniques and/or flavor components into harmony or are unique ingredients. A minimum of 51% of the fermentable flavors unto themselves. Sherry-like and fruity flavors carbohydrates must be derived from malted grains.

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The overall uniqueness and creativity of the process Additional Notes: Beers in this category include and/or ingredients should be considered when established historical beers and/or brewing evaluating these beers. By definition, beers which traditions from any era or part of the world that represent a combination of two or more existing don’t fit within another beer style defined within categories and exhibit distinctive characteristics of these guidelines. Some Historical beers that could fit each of those categories would also be categorized categories such as Experimental, Herb & Spice, Field as Experimental Beers. Beer, etc. may be categorized as historical beers. This Body: Varies with underlying style category pays tribute to beers that incorporate Additional Notes: Uniqueness is the primary unique brewing ingredients and/or techniques that consideration when evaluating this category. Within were used in the past. Within the framework of the framework of these guidelines, field, fruit, these guidelines, examples of Historical Beers include chocolate, coffee, spice, specialty, wood-aged or South American Chicha, Nepalese Chong/Chang, other beers that fit within another category should African sorghum-based beers and others. not be categorized as experimental beers. When using these guidelines as the basis for When using these guidelines as the basis for evaluating entries at competitions, brewers may be evaluating entries at competitions, brewers may be asked to provide supplemental information about asked to provide supplemental information about entries in this category to allow for accurate entries in this category to allow for accurate evaluation of diverse entries. Such information might evaluation of diverse entries. Such information might include the underlying beer style(s) upon which the include the underlying beer style(s) upon which the entry is based, or other information unique to the entry is based, or other information unique to the entry such as ingredients or processing which entry such as ingredients or processing which influence perceived sensory outcomes. Competition influence perceived sensory outcomes. Competition organizers may create subcategories which reflect organizers may create subcategories which reflect particular historic beer styles. Evaluations are based groups of entries based on color, hop varieties, on technical skill and overall balance, and factors microflora, fruit, spices or other ingredients, wood such as uniqueness, heritage, regional distinction as aging, etc. well as background information about the beer and how well it represents the spirit of the category. Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Original Gravity (°Plato) Varies with style • Apparent Alcohol by Weight (Volume) Varies with style • Hop Extract/Final Gravity (°Plato) Varies with style • Bitterness (IBU) Varies with style • Color SRM (EBC) Alcohol by Weight (Volume) Varies with style • Hop Varies with style Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style Historical Beer Color: Varies with underlying style Wild Beer Clarity: Varies with underlying style Color: Any color is acceptable. Versions made with Perceived Malt Aroma & Flavor: Varies with fruits or other flavorings may take on corresponding underlying style hues. Perceived Hop Aroma & Flavor: Varies with Clarity: Clear or hazy due to yeast, chill haze or hop underlying style haze. Perceived Bitterness: Varies with underlying style Perceived Malt Aroma & Flavor: Generally, these Fermentation Characteristics: Varies with underlying beers are highly-attenuated resulting in very low to style low malt character. Maltier versions should display Body: Varies with underlying style good overall balance with other flavor components. Perceived Hop Aroma & Flavor: Very low to high

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Perceived Bitterness: Very low to low Smoke Beer Fermentation Characteristics: Aromas may vary Color: Any beer of any style incorporating smoke, significantly due to fermentation attributes and therefore may range from very light to black contributed by various known and unknown Clarity: Varies with underlying beer style microorganisms. The overall balance should be Perceived Malt Aroma & Flavor: Varies with complex and balanced. Wild beers are spontaneously underlying beer style fermented with microorganisms that the brewer has Perceived Hop Aroma & Flavor: Varies with introduced from the ambient air/environment in the underlying beer style vicinity of the brewery in which the beer is brewed. Perceived Bitterness: Varies with underlying beer Wild Beers may not be fermented with any cultured style strains of yeast or bacteria. Wild Beers may or may Fermentation Characteristics: Any style of beer can not be perceived as acidic. They may include a highly- be smoked; the goal is to reach a balance between variable spectrum of flavors and aromas derived the style's character and the smoky properties. from the wild microorganisms with which they are Body: Varies with underlying beer style fermented. The overall balance of flavors, aromas, Additional Notes: Any smoke beer that does not fit appearance and body are important factors in other smoke beer categories are appropriately assessing these beers. categorized here. Body: Very low to medium When using these guidelines as the basis for Additional Notes: Spontaneously fermented beers evaluating entries at competitions, brewers may be with fruit, spice or other ingredients should be asked to provide supplemental information about categorized as Wild Beers. Within the framework of entries in this category to allow for accurate these guidelines, beers which could be classified in evaluation of diverse entries. Such information might other classic or traditional categories such as Belgian- include the underlying beer style(s), or other Style Lambic, Gueuze, Fruit Lambic, etc., should be information unique to the entry such as type of wood classified in those categories rather than as Wild smoke or processing which influence perceived Beers. sensory outcomes. When using these guidelines as the basis for evaluating entries at competitions, brewers may be Original Gravity (°Plato) Varies with style • Apparent asked to provide supplemental information about Extract/Final Gravity (°Plato) Varies with style • entries in this category to allow for accurate Alcohol by Weight (Volume) Varies with style • Hop evaluation of diverse entries. Such information might Bitterness (IBU) Varies with style • Color SRM (EBC) include the underlying beer style(s) upon which the Varies with style entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition Other Strong Ale or Lager organizers may create subcategories which reflect Color: Varies with underlying style groups of entries based on color, microflora, fruit, Clarity: Varies with underlying style spices or other ingredients, wood aging, etc. Perceived Malt Aroma & Flavor: Varies with underlying style Original Gravity (°Plato) Varies with style • Apparent Perceived Hop Aroma & Flavor: Varies with Extract/Final Gravity (°Plato) Varies with style • underlying style Alcohol by Weight (Volume) Varies with style • Hop Perceived Bitterness: Varies with underlying style Bitterness (IBU) Varies with style • Color SRM (EBC) Fermentation Characteristics: Within the framework Varies with style of these guidelines, beers of any style intentionally brewed with higher alcohol content than defined within that style’s guidelines are categorized as Other Strong Beer. These beers should achieve a 55 balance between the style's characteristics and the beverages other than "beer" as defined by the TTB additional alcohol. (U.S. Trade and Tax Bureau) are not considered Body: Varies with underlying style “gluten-free beer” under these guidelines. Gluten- When using these guidelines as the basis for reduced beers’ original ingredients would have evaluating entries at competitions, brewers may be gluten content that has been reduced by enzymes or asked to provide supplemental information about other processes to reduced levels. Gluten-reduced entries in this category to allow for accurate beers should be categorized in the classic style evaluation of diverse entries. Such information might category most appropriate for the beer, rather than include the underlying beer style(s) being made to as Gluten-Free Beer. higher alcoholic strength, or other information When using these guidelines as the basis for unique to the entry such as ingredients or processing evaluating entries at competitions, brewers may be which influence perceived sensory outcomes such as asked to provide supplemental information about microflora, fruit, spices or other ingredients, wood entries in this category to allow for accurate aging, etc. evaluation of diverse entries. Such information might include an underlying beer style if appropriate, gluten Original Gravity (°Plato) Varies with style • Apparent free grains and/or other carbohydrate sources or Extract/Final Gravity (°Plato) Varies with style • other information unique to the entry such as Alcohol by Weight (Volume) 6.4%+ (8%+) • Hop ingredients or processing which influence perceived Bitterness (IBU) Varies with style • Color SRM (EBC) sensory outcomes such as microflora, fruit, spices or Varies with style other ingredients, wood aging, etc.

Gluten-Free Beer Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Color: Varies with underlying style Alcohol by Weight (Volume) Varies with style • Hop Clarity: Varies with underlying style Bitterness (IBU) Varies with style • Color SRM (EBC) Perceived Malt Aroma & Flavor: Varies with Varies with style underlying style Perceived Hop Aroma & Flavor: Varies with underlying style Non-Alcoholic Malt Beverage Perceived Bitterness: Varies with underlying style Color: Varies with underlying style Fermentation Characteristics: Although brewers may Clarity: Varies with underlying style design and identify these beers according to defined Perceived Malt Aroma & Flavor: Varies with style guidelines, these beers should be evaluated on underlying style their own merits without strict adherence to defined Perceived Hop Aroma & Flavor: Varies with style parameters. underlying style Body: Varies with underlying style Perceived Bitterness: Varies with underlying style Additional Notes: This category includes lagers, ales Fermentation Characteristics: Non-alcoholic (NA) or other beers made from fermentable sugars, grains malt beverages can emulate the character of any and converted carbohydrates and must also include beer style defined within these guidelines but some portion of cereal. All ingredients must be free without alcohol (less than 0.5 percent). Due to their of gluten. Within the framework of these guidelines, nature, non-alcoholic malt beverages will have a beers brewed with barley, wheat, spelt, rye, and profile lacking the complexity and balance of flavors other gluten-containing ingredients may not be that beers containing alcohol will display. NA beers categorized as Gluten-Free. Gluten-Free Beers may should be assessed with this is mind, and should not contain malted grains that are gluten-free. NOTE: be given negative evaluations for reasons related to These guidelines do not supersede any government the absence of alcohol. regulations. Wine, mead, flavored malt beverages or Body: Varies with underlying style

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Original Gravity (°Plato) Varies with style • Apparent

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

Alcohol by Weight (Volume) <0.5% (<0.63%) • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

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