2019 Style Guidelines

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2019 STYLE GUIDELINES

The Independent Brewers Association (IBA) would like to acknowledge and thank the Brewers Association® for permission to use the following Brewers Association Beer Style Guidelines 2019.

The categories and styles have been placed in a different order from the original Brewers Association® document to better suit the requirements of the Independent Beer Awards. The IBA has reviewed the Brewers Association® 2019 Beer Style Guidelines and made changes appropriate to the 2019 Independent Beer Awards. All content remains the same with the exception of the style guideline for: • 5.Z - New World Lager • 6.D – India Red Ale • 6.E – India Black Ale • 8.E – Session Beer/Reduced Alcohol Beer • Double Hoppy Red Ale is renamed 6.D India Red Ale

Used with the permission of Brewers Association®.

ENTERING BREWING COMPANIES SHOULD REFER TO THE INDEPENDENT BEER AWARDS AUS. 2019 STYLE GUIDELINES WHEN ENTERING BEERS.

BREWERS ASSOCIATION 2019 BEER STYLE GUIDELINES

Compiled for the Brewers Association by Charlie It is important to consider that not every historical Papazian, copyright: 1993 through and including or commercial beer style can be included, nor 2018. With Style Guideline Committee assistance is every commercial beer representative of the and review by Paul Gatza, Chris Swersey, Chuck historical tradition (i.e., a brewery labeling a brand Skypeck, Andrew Sparhawk, Dan Rabin and as a particular style does not always indicate a fair suggestions from Great American Beer Festival® representation of that style). and World Beer CupSM judges. Please note that almost all of the classic and Since 1979 the Brewers Association has provided traditional beer style guidelines have been cross- beer style descriptions as a reference for brewers referenced with data from commercially available and beer competition organizers. Much of the beers representative of the style. The data early work was based on the assistance and referenced for this purpose has been Professor contributions of beer journalist Michael Jackson. Anton Piendl’s comprehensive work published in The task of creating a realistic set of guidelines the German Brauindustrie magazine through the is always complex. The beer style guidelines years 1982 to 1994, from the series “Biere Aus Aller developed by the Brewers Association use sources Welt.” from the commercial brewing industry, beer Each style description is purposefully written analyses, and consultations with beer industry independently of any reference to another beer experts and knowledgeable beer enthusiasts as style. Furthermore, as much as it is possible, beer resources for information. character is not described in terms of ingredients The Brewers Association’s beer style guidelines or process. These guidelines attempt to emphasize reflect, as much as possible, historical final evaluation of the product and try not to judge significance, authenticity or a high profile in or regulate the formulation or manner in which it the current commercial beer market. Often, the was brewed, except in special circumstances that historical significance is not clear, or a new beer clearly define a style. in a current market may be only a passing fad, and Suggestions for adding or updating a beer style thus, quickly forgotten. For these reasons, the guideline may be submitted by following the addition of a style or the modification of an existing links on this page: www.brewersassociation. one is not undertaken lightly and is the product org/resources/brewers-association-beer- style- of research, consultation and consideration of guidelines, then browse to the Submit Suggestions market actualities, and may take place over a area. period of time. Another factor considered is that The bitterness specifications (IBUs) given in these current commercial examples do not always fit well guidelines are based on standard measurements into the historical record, and instead represent for bitterness derived from kettle isomerization a modern version of the style. Our decision to of naturally occurring alpha acids. Since reduced include a particular historical beer style takes into isomerized hop extracts may produce substantially consideration the style’s brewing traditions and the different perceived bitterness levels when need to preserve those traditions in today’s market. measured by this technique, brewers who use such The more a beer style has withstood the test of extracts should enter competitions based upon time, marketplace, and consumer acceptance, the perceived bitterness present in the finished the more likely it is to be included in the Brewers product. It is important to note that perceived Association’s style guidelines. bitterness by the beer drinker will not always align The availability of commercial examples plays a with expectations created by IBU specificatio large role in whether a beer style “makes the list.”

Notes on Beer Style Guidelines: It is very difficult “international bitterness units.” The numerical to consistently align analytical data with value is a measure of a specific hop compound perceived character. It is also very difficult to and will not consistently coincide with consistently align written beer descriptions with individual’s perception of bitterness intensity. analytical data and perceived character. a. Due to genetics and other differences, 1. Intensity Level Terminology: Beer flavor individuals will have varying sensitivity attributes referenced in the beer style to bitterness. Some will sense high guidelines are often referenced in relative intensity bitterness, while others terms of intensity. These attributes can perceive no bitterness in the same beer. include bitterness, flavor, aroma, body, malt, The descriptions of bitterness in these sweetness, or others. In order of increasing guidelines are inclined towards representing intensity, the descriptions used include: average sensitivity to bitterness.

• None • Medium b. Other beer ingredients can contribute perception of bitterness to beer. • Very low • Medium-high c. The intensity and quality of hop flavor and • Low • High aroma derived from oils, pellets, whole hops • Medium-low • Very high or other hop formats can greatly alter the

2. Color Ranges: The American SRM (Standard perception of bitterness intensity. Reference Method) and EBC (European Notes on Beer Competitions: Brewers Brewing Convention) of measuring beer color Association Beer Style Guidelines form the basis measure the intensity of a certain wave length for the guidelines at the Great American Beer of light. These numerical values do not always Festival (GABF) and World Beer Cup (WBC). coincide with our visual perception of color 1. Competition Categories: GABF and WBC lightness and darkness or hue. When in doubt categories may contain one or more beer the description of color has priority. In order styles. Categories with multiple beer styles from lightest descriptor to darkest descriptor: will be organized into subcategories of similar style beers. Often this provides the category Color Description SRM with sufficient entries to make the category competitive or meet minimum entry numbers. Very light 1-1.5 2. Beer Style Guidelines: Categories at Straw 2-3 competition may differ somewhat from this

Pale 4 guideline document. They may include special notes which pertain to that competition. These Gold 5-6 notes might solicit special information from Light amber 7 brewers to be provided to judges so they may evaluate beer entries more accurately, or Amber 8 provide clarity to entering brewers regarding Medium amber 9 possibly confusing or overlapping aspects of beer style categories. Copper/garnet 10-12 3. Pouring: Beers entered and presented for Light brown 13-15 evaluation in competitions should be poured and presented as intended by the brewer. Brown/Reddish brown/chestnut brown 16-17 Most beers are intended to be poured quietly; Dark brown 18-24 some beers are intended to be roused in order to present the beer with yeast that may be Very dark 25-39 present in the bottle. Competition organizers Black 40+ should allow brewers the opportunity to provide explicit pouring instructions, and 3. Bitterness: In the beer world bitterness is should present beers to judges in the manner analytically measured as “bittering units” or requested by the brewer

CONTENTS

The Independent Beer Awards Aus. categorizes multiple beer styles into classes, suitable to requirements of competition judging. In 2019, the categories for the Independent Beer Awards Aus. are: 1. Pale Ale 5. Lager 9. Strong Beer 2. Amber Dark Ale 6. India Pale Ale 10. Mixed Culture Beer 3. Porter Stout 7. European-Style Ale 4. Hybrid Beer 8. Session Beer

Category Style No. Style Name Page No.

1. Pale Ale 1.A Special Bitter or Best Bitter 11

1.B Extra Special Bitter 11

1.C Scottish-Style Export Ale 11

1.D Scottish-Style Light Ale 12

1.E English-Style Summer Ale 12

1.F Classic English-Style Pale Ale 12

1.G Golden or Blonde Ale 13

1.H American-Style Pale Ale 13

1.I German-Style Koelsch 13

1.J Classic Australian-Style Pale Ale 13

1.K Australian-Style Pale Ale 14

1.L International-Style Pale Ale 14

1.M Juicy or Hazy Pale Ale 14

1.N Light American Wheat Beer without Yeast 15

1.O Light American Wheat Beer with Yeast 15

2. Amber-Dark Ale 2.A English-Style Brown Ale 16

2.B American-Style Amber/Red Ale 16

2.C American-Style Brown Ale 16

2.D American-Style Black Ale 16

2.E German-Style Altbier 17

2.F Irish-Style Red Ale 17

Category Style No. Style Name Page No.

2.G Dark American Wheat Beer with Yeast 17

2.H Dark American Wheat Beer without Yeast 18

2.I Scottish-Style Heavy Ale 18

3. Porter-Stout 3.A Brown Porter 19

3.B Robust Porter 19

3.C Sweet Stout or Cream Stout 19

3.D Oatmeal Stout 19

3.E Classic Irish-Style Dry Stout 20

3.F Export-Style Stout 20

3.G American-Style Stout 21

3.H Smoke Porter 21

4. Hybrid Beer 4.A Pale American-Belgo-Style Ale 22

4.B Dark American-Belgo-Style Ale 22

4.C Kellerbier or Zwickelbier Ale 22

4.D Grodziskie 23

4.E Adambier 23

4.F Dutch-Style Kuit, Kuyt or Koyt 24

4.G American-Style Fruit Beer 24

4.H Fruit Wheat Beer 24

4.I Field Beer 25

4.J Pumpkin Spice Beer 25

4.K Pumpkin/Squash Beer 26

4.L Chocolate or Cocoa Beer 26

4.M Coffee Beer 27

4.N Herb and Spice Beer 27

4.O Chili Pepper Beer 28

4.P Specialty Beer 28

4.Q Specialty Honey Beer 29

4.R Rye Beer 29

Category Style No. Style Name Page No.

4.S German-Style Rye Ale 29

4.T Ginjo Beer or Sake-Yeast Beer 30

4.U Fresh Hop Beer 30

4.V Wood and Barrel-Aged Beer 31

4.W Wood and Barrel-Aged Pale to Amber Beer 31

4.X Wood and Barrel-Aged Dark Beer 32

4.Y Aged Beer 32

4.Z Experimental Beer 33

4.AA Historical Beer 33

4.BB Smoke Beer 34

4.CC Gluten-Free Beer 34

4.DD Non-Alcoholic Malt Beverage 34

4.EE American-Style Cream Ale 35

4.FF California Common Beer 35

4.GG Breslau-Style Pale Schops 35

4.HH Breslau-Style Dark Schops 36

4.II Finnish-Style Sahti 36

4.JJ Swedish-Style Gotlandsdricke 36

4.KK Bamberg-Style Bock Rauchbier 37

4.LL Bamberg-Style Helles Rauchbier 37

4.MM Bamberg-Style Maerzen Rauchbier 37

4.NN Bamberg-Style Weiss Rauchbier 38

5. Lager 5.A German-Style Pilsener 39

5.B Bohemian-Style Pilsener 39

5.C Munich-Style Helles 39

5.D Dortmunder/European-Style Export 39

5.E German-Style Maerzen 40

5.F German-Style Leichtbier 40

5.G German-Style Oktoberfest/Wiesn 40

Category Style No. Style Name Page No.

5.H German-Style Heller Bock/Maibock 41

5.I Kellerbier or Zwickelbier Lager 41

5.J American-Style Lager 41

5.K American-Style Light Lager 42

5.L American-Style Amber Light Lager 42

5.M American-Style Pilsener 42

5.N American-Style Ice Lager 42

5.O American-Style Malt Liquor 43

5.P American-Style Maerzen/Oktoberfest 43

5.Q Australasian, Latin American or Tropical-Style Light Lager 43

5.R International-Style Pilsener 44

5.S Vienna-Style Lager 44

5.T European-Style Dark Lager 44

5.U Munich-Style Dunkel 44

5.V German-Style Schwarzbier 45

5.W American-Style Amber Lager 45

5.X Àmerican-Style Dark Lager 45

5.Y Contemporary American-Style Pilsener 46

5.Z New World Lager 46

5.AA Franconian-Style Rotbier 46

5.BB American-Style India Pale Lager 47

6. Ipa (India Pale Ale) 6.A English-Style India Pale Ale 48

6.B American-Style India Pale Ale 48

6.C Juicy or Hazy India Pale Ale 48

6.D India Red Ale 48

6.E India Black Ale 48

7. European-Style Ale 7.A Belgian-Style Blonde Ale 49

7.B Belgian-Style Pale Ale 49

7.C Belgian-Style Fruit Beer 49

7.D Belgian-Style Table Beer 50

Category Style No. Style Name Page No.

7.F Belgian-Style Pale Strong Ale 50

7.G Belgian-Style Dark Strong Ale 51

7.H Belgian-Style Dubbel 51

7.I Belgian-Style Tripel 51

7.J Belgian-Style Quadrupel 52

7.K Other Belgian-Style Ale 52

7.L French-Style Bière De Garde 53

7.M Classic French & Belgian-Style Saison 53

7.N Specialty Saison 53

7.O German-Style Leichtes Weizen 54

7.P South German-Style Hefeweizen 54

7.Q South German-Style Kristal Weizen 54

7.R South German-Style Bernsteinfarbenes Weizen 55

7.S South German-Style Dunkel Weizen 55

8. Session Beer 8.A Ordinary Bitter 56

8.B English-Style Pale Mild Ale 56

8.C English-Style Dark Mild Ale 56

8.D Session India Pale Ale 56

8.E Session Beer/Reduced Alcohol Beer 57

9. Strong Beer 9.A American-Style Strong Pale Ale 58

9.B Old Ale 58

9.C Scotch Ale 58

9.D British-Style Imperial Stout 59

9.E American-Style Imperial Stout 59

9.F American-Style Imperial Porter 59

9.G Baltic-Style Porter 60

9.H South German-Style Weizenbock 60

9.I American-Style Barley Wine Ale 60

9.J British-Style Barley Wine Ale 61

Category Style No. Style Name Page No.

9.K Wood and Barrel-Aged Strong Beer 61

9.L Strong Ale 62

9.M Other Strong Ale or Lager 62

9.N Traditional German-Style Bock 62

9.O German-Style Doppelbock 63

9.P American-Style Imperial or Double India Pale Ale 63

9.Q Juicy or Hazy Imperial or Double India Pale Ale 63

9.R Imperial Red Ale 64

9.S American-Style Wheat Wine Ale 64

9.T German-Style Eisbock 64

9.U Juicy or Hazy Strong Pale Ale 65

10. Mixed Culture Beer 10.A Berliner-Style Weisse 66

10.B Leipzig-Style Gose 66

10.C Contemporary-Style Gose 66

10.D Brett Beer 67

10.E Mixed Culture Brett Beer 67

10.F American-Style Sour Ale 68

10.G Wood and Barrel-Aged Sour Beer 68

10.H Wild Beer 68

10.I Belgian-Style Lambic 69

10.J Belgian-Style Gueze Lambic 69

10.K Belgian-Style Fruit Lambic 70

10.L Belgian-Style Flanders Oud Bruin or Oud Red Ale 70

10.M Contemporary Belgian-Style Gueuze Lambic 71

1.A acceptable, but should be minimized in this form of

PALE Bitter. The absence of diacetyl is also acceptable. SPECIAL BITTER OR BEST BITTER Body: Medium to full

Color: Deep gold to deep copper When using these guidelines as the basis for evaluating entries at competitions, competition organizers may Clarity: Chill haze is acceptable at low choose to create subcategories which reflect English and

ALE temperatures American hop character.

Perceived Malt Aroma & Flavor: Medium residual • Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 malt sweetness should be present °Plato)

Perceived Hop Aroma & Flavor: Very low to • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 medium at the brewer’s discretion (2.6-4.1 °Plato) Perceived Bitterness: Medium and not harsh • Alcohol by Weight (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness (IBU) 30-45 Fermentation Characteristics: Low carbonation • Color SRM (EBC) 8-14 (16-28 EBC) traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-estery 1.C

aromas and flavors and very low levels of diacetyl are acceptable, but should be minimized in this SCOTTISH-STYLE EXPORT ALE form of Bitter. The absence of diacetyl is also acceptable. Color: Medium amber to dark chestnut brown Body: Medium Clarity: Chill haze is acceptable at low temperatures When using these guidelines as the basis for evaluating entries at competitions, competition organizers may Perceived Malt Aroma & Flavor: Sweet malt and choose to create subcategories which reflect English and caramel aromas and flavors define the character of American hop character. a Scottish Export • Original Gravity (°Plato) 1.038-1.045 (9.5-11.2 Perceived Hop Aroma & Flavor: Should not be

°Plato) perceived • Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Bitterness: Low to medium 1.012 (1.5-3.1 °Plato) Fermentation Characteristics: Fruity-estery • Alcohol by Weight (Volume) 3.3%-3.8% (4.2%- character may be apparent. Yeast attributes 4.8%) such as diacetyl and sulfur are acceptable at very • Hop Bitterness (IBU) 28-40 low levels. Bottled versions may contain higher • Color SRM (EBC) 6-14 (12-28 EBC) amounts of carbon dioxide than is typical for mildly carbonated draft versions. 1.B Body: Medium

EXTRA SPECIAL BITTER When using these guidelines as the basis for evaluating entries at competitions, Scottish Export Ale may be split into two subcategories: traditional (no smoke character) Color: Amber to deep copper and peated (low level of peat smoke character). Though Clarity: Chill haze is acceptable at low there is little evidence suggesting that traditionally made temperatures Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat or Perceived Malt Aroma & Flavor: Medium to smoke character present at low to medium levels. A peaty medium-high or smoky character may be evident at low levels. Scottish Export Ales with medium or higher smoke character Perceived Hop Aroma & Flavor: Medium to are considered smoke Flavored beers and should be medium-high categorized elsewhere.

Perceived Bitterness: Medium to medium-high • Original Gravity (°Plato) 1.040-1.050 (10-12.4 Fermentation Characteristics: Low carbonation °Plato) traditionally characterizes draft-cask versions, • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 but in bottled versions, a slight increase in (2.6-4.6 °Plato) carbon dioxide content is acceptable. The overall • Alcohol by Weight (Volume) 3.2%-4.2% (4.1%- impression is refreshing and thirst quenching. 5.3%) Fruity-estery and very low diacetyl characters are • Hop Bitterness (IBU) 15-25 • Color SRM (EBC) 9-19 (18-38 EBC)

1.D or noble-type hop aroma should be low to medium. English, American or noble-type hop flavor should SCOTTISH-STYLE LIGHT ALE not be assertive and should be well balanced with malt character. Color: Golden to light brown Perceived Bitterness: Medium-low to medium Clarity: Chill haze is acceptable at low Fermentation Characteristics: Mild carbonation temperatures traditionally characterizes draft-cask versions, Perceived Malt Aroma & Flavor: Malty, caramel but in bottled versions, a slight increase in carbon aroma may be present. A low to medium-low, soft dioxide content is acceptable. Low to moderate and chewy caramel malt flavor should be present. fruity-estery character is acceptable. No diacetyl Perceived Hop Aroma & Flavor: Should not be or DMS character should be apparent. perceived Body: Low to medium-low Perceived Bitterness: Low Additional Notes: The overall impression is Fermentation Characteristics: Yeast attributes refreshing and thirst quenching such as diacetyl and sulfur are acceptable at very • Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) low levels. Bottled versions may contain higher • Apparent Extract/Final Gravity (°Plato) 1.006- amounts of carbon dioxide than is typical for mildly 1.012 (1.5-3.1 °Plato) carbonated draft versions. Fruity-estery aromas, if • Alcohol by Weight (Volume) 2.9%-4.0% (3.7%- evident, are low. 5.1%) Body: Low • Hop Bitterness (IBU) 20-30 When using these guidelines as the basis for evaluating • Color SRM (EBC) 3-6 (6-12 EBC) entries at competitions, Scottish Light Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though 1.F there is little evidence suggesting that traditional Scottish Light Ale exhibited peat smoke character, the current CLASSIC ENGLISH-STYLE PALE ALE marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or Color: Gold to copper smoky character may be evident at low levels. Scottish Light Ales with medium or higher smoke character Clarity: Chill haze is acceptable at low are considered smoke Flavored beers and should be temperatures categorized elsewhere. Perceived Malt Aroma & Flavor: Low to medium • Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato) malt aroma and flavor is present. Low caramel • Apparent Extract/Final Gravity (°Plato) 1.006- character is allowable. 1.012 (1.5-3.1 °Plato) Perceived Hop Aroma & Flavor: Earthy and herbal • Alcohol by Weight (Volume) 2.2%-2.8% (2.8%- English-variety hop character should be perceived, 3.5%) but may result from the skillful use of hops of other • Hop Bitterness (IBU) 9-20 origin. • Color SRM (EBC) 6-15 (12-30 EBC) Perceived Bitterness: Medium-low to medium- high 1.E Fermentation Characteristics: Fruity-estery

ENGLISH-STYLE SUMMER ALE character is moderate to strong. Diacetyl can be absent or may be perceived at very low levels. Color: Pale to gold Body: Medium Clarity: Chill haze is acceptable at low • Original Gravity (°Plato) 1.040-1.056 (10-13.8 temperatures °Plato) Perceived Malt Aroma & Flavor: Residual malt • Apparent Extract/Final Gravity (°Plato) 1.008- sweetness is low to medium. Torrified or malted 1.016 (2.1-4.1 °Plato) wheat is often used in quantities of 25 percent or • Alcohol by Weight (Volume) 3.5%-4.2% (4.4%- less. Malt attributes such as biscuity or low levels of 5.3%) caramel are present. • Hop Bitterness (IBU) 20-40 • Color SRM (EBC) 5-12 (10-24 EBC) Perceived Hop Aroma & Flavor: English, American

1.G • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%- 5.4%) GOLDEN OR BLONDE ALE • Hop Bitterness (IBU) 30-50 • Color SRM (EBC) 6-14 (12-28 EBC) Color: Straw to light amber Clarity: Chill haze should not be present 1.I Perceived Malt Aroma & Flavor: Light malt sweetness should be present in flavor GERMAN-STYLE KOELSCH Perceived Hop Aroma & Flavor: Hop aroma and flavor should be low to medium-low, present but Color: Straw to gold not dominant. Clarity: Chill haze should not be present Perceived Bitterness: Low to medium Perceived Malt Aroma & Flavor: Malt character Fermentation Characteristics: Fruity esters may is very low to low with soft sweetness. Caramel be perceived at low levels. Diacetyl and DMS should character should not be evident. not be perceived. Perceived Hop Aroma & Flavor: Hop aroma and Body: Low to medium with a crisp finish flavor is low, and if evident, should express noble hop character. • Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 °Plato) Perceived Bitterness: Medium to medium-high • Apparent Extract/Final Gravity (°Plato) 1.008- Fermentation Characteristics: Fruity-estery 1.016 (2.1-4.1 °Plato) aromas and flavors should be absent or present at • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%- very low levels. Light pear-apple-Riesling wine-like 5.1%) fruitiness may be apparent, but is not required for • Hop Bitterness (IBU) 15-25 this style. Diacetyl should not be perceived. • Color SRM (EBC) 3-7 (6-14 EBC) Body: Low to medium-low. Dry and crisp.

Additional Notes: Traditional examples often 1.H display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. AMERICAN-STYLE PALE ALE Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower Color: Deep golden to copper or light brown temperatures than most English and Belgian-style Clarity: Chill haze is acceptable at low ales. They are aged cold. Ale yeast is used for temperatures. Hop haze is allowable at any fermentation. Lager yeast is sometimes used for temperature. bottle conditioning or final cold conditioning. Perceived Malt Aroma & Flavor: Low caramel malt • Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 aroma is allowable. Low to medium maltiness may °Plato) include low caramel malt character. • Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Hop Aroma & Flavor: Hop aroma and 1.010 (1.5-2.6 °Plato) flavor is high, exhibiting floral, fruity (berry, tropical, • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%- stone fruit and other), sulfur/diesel-like, onion- 5.3%) garlic-catty, citrusy, piney or resinous character • Hop Bitterness (IBU) 22-30 that was originally associated with American- • Color SRM (EBC) 3-6 (6-12 EBC) variety hops. Hops with these attributes now also originate from countries other than the USA. 1.J

Perceived Bitterness: Medium to medium-high Fermentation Characteristics: Fruity-estery CLASSIC AUSTRALIAN-STYLE PALE ALE aroma and flavor may be low to high. Diacetyl Color: Straw to copper should not be perceived. Clarity: Chill haze and/or a hazy appearance caused Body: Medium by yeast is acceptable at low levels • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Perceived Malt Aroma & Flavor: Low malt • Apparent Extract/Final Gravity (°Plato) 1.008- sweetness and other malt attributes are present 1.014 (2.1-3.6 °Plato) Perceived Hop Aroma & Flavor: Low to medium

Perceived Bitterness: Low to medium 1.L

Fermentation Characteristics: Perceivable fruity- estery aroma and flavor should be present, and INTERNATIONAL-STYLE PALE ALE are defining character of this beer style, balanced Color: Gold to light brown by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character Clarity: Chill haze is acceptable at low may be evident. Yeast in suspension if present may temperatures impact overall perception of bitterness. Diacetyl Perceived Malt Aroma & Flavor: Very low to if present should be very low. DMS should not be medium malt flavor and aroma should be present. present. Low caramel malt aroma and flavor may be Body: Low to medium with a dry finish present. • Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) Perceived Hop Aroma & Flavor: Hop aroma is • Apparent Extract/Final Gravity (°Plato) 1.004- low to high. Hop flavor is very low to high. Hop 1.010 (1-2.5 °Plato) character can vary widely depending on variety and • Alcohol by Weight (Volume) 3.2%-4.7% (4.0%- origin of hops used, and should reflect attributes 6.0%) typical of non-U.S. and non-British variety hops. • Hop Bitterness (IBU) 15-35 Perceived Bitterness: Medium to high • Color SRM (EBC) 3-10 (6-20 EBC) Fermentation Characteristics: Fruity-estery flavor

and aroma can be low to high. Diacetyl should be 1.K absent or present at very low levels. DMS should not be present. AUSTRALIAN-STYLE PALE ALE Body: Low to medium

Color: Straw to medium amber • Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) Clarity: Yeast, chill and/or hop haze may be present • Apparent Extract/Final Gravity (°Plato) 1.006- in this style at low levels but are not essential 1.014 (1.5-3.6 °Plato) Perceived Malt Aroma & Flavor: Very low to • Alcohol by Weight (Volume) 3.5%-5.2% (4.4%- medium 6.6%) Perceived Hop Aroma & Flavor: Medium-low • Hop Bitterness (IBU) 20-42 to medium-high, exhibiting attributes typical of • Color SRM (EBC) 5-14 (10-28 EBC) modern Australian hop varieties such as tropical fruit, mango, passionfruit, and/or stone-fruit 1.M Perceived Bitterness: Low to medium-high Fermentation Characteristics: Very low to low JUICY OR HAZY PALE ALE fruity estery flavor and aroma are acceptable but Color: Straw to deep gold not essential. Body: Low to low-medium with a dry finish Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein Additional Notes: Overall impression is a well- and/or other compounds contribute to a wide range integrated easy drinking, refreshing pale ale style of hazy appearance within this category. with distinctive fruity Australian hop aromas and Perceived Malt Aroma & Flavor: Low to low- flavors. Diacetyl if present should be very low. DMS medium malt aroma and flavor may be present should not be present. • Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) Perceived Hop Aroma & Flavor: Medium-high to • Apparent Extract/Final Gravity (°Plato) 1.006- very high hop aroma and flavor are present, with 1.010 (1.5-2.5 °Plato) attributes typical of hops from any origin. • Alcohol by Weight (Volume) 3.2-4.7 (4-6) Perceived Bitterness: Low to medium. Perceived • Hop Bitterness (IBU) 15-40 impression of bitterness is soft and well-integrated • Color SRM (EBC) 3-9 (6-18 EBC) into overall balance, and may differ significantly from measured or calculated IBU levels. Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.

Body: Medium-low to medium-high. Perceived silky 1.O or full mouthfeel may contribute to overall flavor profile. LIGHT AMERICAN WHEAT Additional Notes: Grist may include a small BEER WITH YEAST amount of oat, wheat or other adjuncts to promote Color: Pale to light amber haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived Clarity: These beers are packaged with yeast in the attributes present in these beers. bottle, so appearance may range from hazy to very • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) cloudy. Chill haze is acceptable. • Apparent Extract/Final Gravity (°Plato) 1.008- Perceived Malt Aroma & Flavor: Low to medium- 1.014 (2.1-3.6 °Plato) low malt aroma and sweet malt flavor is present • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%- Perceived Hop Aroma & Flavor: Low to medium 5.4%) Perceived Bitterness: Low to medium • Hop Bitterness (IBU) 30-50; may differ from Fermentation Characteristics: Yeast character perceived bitterness should be low to medium and should not dominate • Color SRM (EBC) 4-7 (8-14 EBC) the character of malt and hops. Phenolic, clove-like aromas should not be perceived. Low fruity-estery 1.N aroma and flavor is typical. Diacetyl and phenolic, clove-like character should not be perceived. LIGHT AMERICAN WHEAT Body: Low to medium BEER WITHOUT YEAST Additional Notes: These beers can be fermented Color: Straw to light amber with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Because Clarity: Chill haze is acceptable this style is served with yeast, there should be a full Perceived Malt Aroma & Flavor: Low to medium- yeasty mouthfeel. low • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) Perceived Hop Aroma & Flavor: Low to medium • Apparent Extract/Final Gravity (°Plato) 1.006- Perceived Bitterness: Low to medium 1.016 (1-4.1 °Plato) Fermentation Characteristics: Low fruity-estery • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%- aroma and flavor is typical. Phenolic, clove-like 5.6%) aromas and flavors should not be perceived. • Hop Bitterness (IBU) 10-35 Diacetyl should not be perceived. No yeast aroma • Color SRM (EBC) 4-10 (8-20 EBC) and flavor should be evident. Body: Very low to medium Additional Notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. • Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) 3.0%-4.0% (3.8%- 5.1%) • Hop Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10 (4-20 EBC)

2.A 2.C

AMBER ENGLISH-STYLE BROWN ALE AMERICAN-STYLE BROWN ALE

Color: Copper to dark brown Color: Deep copper to very dark brown Clarity: Chill haze is acceptable at low Clarity: Chill haze is acceptable at low temperatures temperatures - Perceived Malt Aroma & Flavor: Roast malt may Perceived Malt Aroma & Flavor: Roasted malt, DARK contribute to a biscuit or toasted aroma profile. caramel and chocolate aromas and flavors should Roast malt may contribute to the flavor profile. Malt be medium. profile can range from dry to sweet. Perceived Hop Aroma & Flavor: Low to medium Perceived Hop Aroma & Flavor: Very low Perceived Bitterness: Medium to high

ALE Perceived Bitterness: Very low to low Fermentation Characteristics: Low to med-low. Fermentation Characteristics: Low to medium- Fruity-estery aromas and flavors may be present. low levels of fruity-estery flavors are appropriate. Diacetyl should not be perceived. Diacetyl, if evident, should be very low. Body: Medium Body: Medium • Original Gravity (°Plato) 1.040-1.060 (10-14.7 • Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 • Apparent Extract/Final Gravity (°Plato) 1.008- (2.6-4.6 °Plato) 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.3%-5.0% (4.2%- • Alcohol by Weight (Volume) 3.3%-4.7% (4.2%- 6.3%) 6.0%) • Hop Bitterness (IBU) 25-45 • Hop Bitterness (IBU) 12-25 • Color SRM (EBC) 15-26 (30-52 EBC) • Color SRM (EBC) 12-17 (24-34 EBC)

2.D 2.B AMERICAN-STYLE BLACK ALE AMERICAN-STYLE AMBER/RED ALE Color: Very dark to black Color: Copper to reddish-brown Clarity: Opaque Clarity: Chill haze is acceptable at low Perceived Malt Aroma & Flavor: Low to low- temperatures medium caramel malt and dark roasted malt Perceived Malt Aroma & Flavor: Medium-high aromas may be evident. Low to low-medium to high maltiness with low to medium caramel caramel malt and dark roasted malt flavors are character evident. Astringency and burnt character of roast Perceived Hop Aroma & Flavor: American-variety malt should be absent. hop character may range from low to medium-low Perceived Hop Aroma & Flavor: Hop aroma and in aroma and flavor flavor is medium-high to high, with fruity, citrusy, Perceived Bitterness: Medium to medium-high piney, floral, herbal or other aromas derived from hops of all origins. Fermentation Characteristics: Fruity-estery aroma and flavor are low, if present. Diacetyl can be Perceived Bitterness: Medium-high to high absent or perceived at very low levels. Fermentation Characteristics: Fruity-estery Body: Medium to medium-high aromas and flavors should be low to medium. Diacetyl should not be perceived. • Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 °Plato) Body: Medium • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 • Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 (2.5-4.6 °Plato) °Plato) • Alcohol by Weight (Volume) 3.5%-4.8% (4.4%- • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 6.1%) (3.1-4.6 °Plato) • Hop Bitterness (IBU) 25-45 • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- • Color SRM (EBC) 11-18 (22-36 EBC) 7.6%)

• Hop Bitterness (IBU) 50-70

• Color SRM (EBC) 35+ (70+ EBC)

2.E Fermentation Characteristics: Low levels of fruity-estery aroma and flavor are acceptable. GERMAN-STYLE ALTBIER Diacetyl levels may range from absent to very low. Body: Medium Color: Copper to dark brown • Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) Clarity: Appearance should be bright; chill haze • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 should not be present (2.6-3.6 °Plato) Perceived Malt Aroma & Flavor: A variety of malts • Alcohol by Weight (Volume) 3.2%-3.8% (4.0%- including wheat may be used to produce medium- 4.8%) low to medium malt aroma and flavor. Roast malt • Hop Bitterness (IBU) 20-28 attributes may be present at very low levels. • Color SRM (EBC) 11-18 (22-36 EBC) Perceived Hop Aroma & Flavor: Low to medium. Character should reflect traditional German noble hops. 2.G

Perceived Bitterness: Medium to very high, DARK AMERICAN WHEAT although 25 to 35 IBU is typical for Altbiers BEER WITH YEAST originating in Dusseldorf. Fermentation Characteristics: Fruity-estery Color: Medium amber to dark brown aroma should be absent or very low. Fruity-estery Clarity: This style is packaged with yeast in the flavors can be low. No diacetyl should be perceived. bottle so appearance may range from hazy to very Body: Medium cloudy. Chill haze is acceptable. Additional Notes: The Altbier style is originally Perceived Malt Aroma & Flavor: Malt aromas and from the Dusseldorf area. The overall impression is flavors can include low roasted malt character clean, crisp and flavorful with a dry finish. expressed as cocoa, chocolate or caramel as well • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) as toffee or biscuit. Medium-low to medium-high • Apparent Extract/Final Gravity (°Plato) 1.008- malt sweetness is present. Roast malt astringency 1.014 (2.1-3.6 °Plato) is acceptable when balanced with malt sweetness. • Alcohol by Weight (Volume) 3.6%-4.4% (4.6%- Perceived Hop Aroma & Flavor: Low to medium 5.6%) Perceived Bitterness: Low to medium • Hop Bitterness (IBU) 25-52 Fermentation Characteristics: Low fruity-estery • Color SRM (EBC) 11-19 (22-38 EBC) aroma and flavor is typical. Yeast character should

be low to medium and should not dominate malt 2.F and hops. Diacetyl and clove-like phenolics should not be perceived. IRISH-STYLE RED ALE Body: Low to medium

Color: Copper-red to reddish-brown Additional Notes: These beers can be fermented with either ale or lager yeast. The grist should Clarity: Chill haze is acceptable at low include at least 30 percent malted wheat. Because temperatures. Slight yeast haze is acceptable for this style is served with yeast, there should be a full bottle conditioned examples. yeasty mouthfeel. Perceived Malt Aroma & Flavor: Low to medium • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) candy-like caramel malt sweetness should be • Apparent Extract/Final Gravity (°Plato) 1.006- present in flavor. A toasted malt character should 1.016 (1-4.1 °Plato) be present and there may be a slight roast barley or • Alcohol by Weight (Volume) 2.8%-4.4% (3.8%- roast malt presence. 5.6%) Perceived Hop Aroma & Flavor: Not perceived to • Hop Bitterness (IBU) 10-25 medium • Color SRM (EBC) 9-22 (18-44 EBC) Perceived Bitterness: Medium

2.H 2.I

DARK AMERICAN WHEAT SCOTTISH-STYLE HEAVY ALE BEER WITHOUT YEAST Color: Amber to dark brown Color: Medium amber to dark brown Clarity: Chill haze is acceptable at low Clarity: Chill haze is acceptable temperatures Perceived Malt Aroma & Flavor: Malt aromas and Perceived Malt Aroma & Flavor: Malty, caramel flavors can include low roasted malt character aroma is present. The style exhibits a medium expressed as cocoa, chocolate or caramel as well degree of sweet malt and caramel. The overall as toffee or biscuit. Medium-low to medium-high impression is smooth and balanced. malt sweetness is present. Roast malt astringency Perceived Hop Aroma & Flavor: Should not be is acceptable when balanced with malt sweetness. perceived Perceived Hop Aroma & Flavor: Low to medium Perceived Bitterness: Perceptible but low Perceived Bitterness: Low to medium Fermentation Characteristics: Yeast attributes Fermentation Characteristics: Low fruity-estery such as diacetyl and sulfur are acceptable at very aroma and flavor is typical. No yeast aroma should low levels. Bottled versions may contain higher be evident. Diacetyl and clove-like phenolics should amounts of carbon dioxide than is typical for mildly not be perceived. carbonated draft versions. Fruity-estery aromas, if evident, are low. Body: Low to medium Body: Medium with a soft chewy character Additional Notes: These beers can be fermented with either ale or lager yeast. The grist should When using these guidelines as the basis for evaluating entries at competitions, Scottish Heavy Ale may be split include at least 30 percent malted wheat. No into two subcategories: traditional (no smoke character) yeast flavor should be evident. Because this style and peated (low level of peat smoke character). Though is packaged and served without yeast, no yeast there is little evidence suggesting that traditionally made should be evident in the mouthfeel. Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat or • Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) smoke character present at low to medium levels. A peaty • Apparent Extract/Final Gravity (°Plato) 1.004- or smoky character may be evident at low levels. Scottish 1.016 (1-4.1 °Plato) Heavy Ales with medium or higher smoke character are considered smoke Flavored beers and should be • Alcohol by Weight (Volume) 3.0%-4.0% (3.8%- categorized elsewhere. 5.1%) • Hop Bitterness (IBU) 10-25 • Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato) • Color SRM (EBC) 9-22 (18-44 EBC) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume) 2.8%-3.2% (3.5%- 4.1%) • Hop Bitterness (IBU) 12-20 • Color SRM (EBC) 8-30 (16-60 EBC)

3.A • Alcohol by Weight (Volume) 4.0%-5.2% (5.1%-

PORTER 6.6%) BROWN PORTER • Hop Bitterness (IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC) Color: Dark brown to very dark. May have red tint. Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is 3.C

acceptable at low temperatures.

SWEET STOUT OR CREAM STOUT

STOUT Perceived Malt Aroma & Flavor: Low to medium malt sweetness. Caramel and chocolate character Color: Black is acceptable. Strong roast barley or strong burnt Clarity: Opaque or black malt character should not be perceived. Perceived Malt Aroma & Flavor: Medium to Perceived Hop Aroma & Flavor: Very low to medium-high. Malt sweetness, chocolate and

medium caramel should contribute to the aroma and should Perceived Bitterness: Medium dominate the flavor profile. Roast flavor may be Fermentation Characteristics: Fruity-estery perceived. Low to medium-low roasted malt- flavors are acceptable. Diacetyl should not be derived bitterness should be present. perceived. Perceived Hop Aroma & Flavor: Should not be Body: Low to medium perceived • Original Gravity (°Plato) 1.040-1.050 (10-12.4 Perceived Bitterness: Low to medium-low and °Plato) serves to balance and suppress some of the • Apparent Extract/Final Gravity (°Plato) 1.006- sweetness without contributing apparent flavor 1.014 (1.5-3.6 °Plato) and aroma • Alcohol by Weight (Volume) 3.5%-4.7% (4.4%- Fermentation Characteristics: Fruity-estery 6.0%) flavors, if present, are low. Diacetyl should not be • Hop Bitterness (IBU) 20-30 perceived. • Color SRM (EBC) 20-35 (40-70 EBC)

Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose). 3.B • Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 °Plato) ROBUST PORTER • Apparent Extract/Final Gravity (°Plato) 1.012- 1.020 (3.1-5.1 °Plato) Color: Very dark brown to black • Alcohol by Weight (Volume) 2.5%-5.0% (3.2%- Clarity: Opaque 6.3%) Perceived Malt Aroma & Flavor: Medium to • Hop Bitterness (IBU) 15-25 medium-high. Malty sweetness, roast malt, cocoa • Color SRM (EBC) 40+ (80+ EBC) and caramel should be in harmony with bitterness from dark malts. 3.D

Perceived Hop Aroma & Flavor: Very low to medium OATMEAL STOUT Perceived Bitterness: Medium to high Color: Dark brown to black Fermentation Characteristics: Fruity esters Clarity: Beer color may be too dark to perceive. should be evident and balanced with all other When clarity is perceivable, chill haze is acceptable characters. Diacetyl should not be perceived. at low temperatures. Body: Medium to full Perceived Malt Aroma & Flavor: Coffee, caramel, • Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 roasted malt or chocolate aromas should be °Plato) prominent. Roasted malt character of caramel or • Apparent Extract/Final Gravity (°Plato) 1.008- chocolate should be smooth without bitterness. 1.016 (2.1-4.1 °Plato)

Perceived Hop Aroma & Flavor: Optional, but • Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 should not upset the overall balance. °Plato) Perceived Bitterness: Medium • Apparent Extract/Final Gravity (°Plato) 1.008- 1.012 (2.1-3.1 °Plato) Fermentation Characteristics: Oatmeal is used in • Alcohol by Weight (Volume) 3.2%-4.2% (4.1%- the grist, resulting in a pleasant, full flavor without 5.3%) being grainy. Fruity-estery aroma can range from • Hop Bitterness (IBU) 30-40 not perceived to very low. Fruity-estery flavor is • Color SRM (EBC) 40+ (80+ EBC) very low. Diacetyl should be absent or at extremely low levels. Body: Full 3.F

• Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 EXPORT-STYLE STOUT °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- Color: Black 1.020 (2.1-5.1 °Plato) Clarity: Opaque • Alcohol by Weight (Volume) 3.0%-4.8% (3.8%- Perceived Malt Aroma & Flavor: Coffee-like 6.1%) • Hop Bitterness (IBU) 20-40 roasted barley and roasted malt aromas are • Color SRM (EBC) 20+ (40+ EBC) prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish. 3.E Perceived Hop Aroma & Flavor: Should not be

CLASSIC IRISH-STYLE DRY STOUT perceived Perceived Bitterness: May be analytically high, but Color: Black the perception is lessened by malt sweetness. Clarity: Opaque Fermentation Characteristics: Fruity-estery Perceived Malt Aroma & Flavor: The prominence aroma and flavor is low. Diacetyl should be of coffee-like roasted barley and a moderate negligible or not perceived. Slight acidity is degree of roasted malt aroma and flavor defines acceptable. much of the character. Dry stouts achieve a Body: Medium to full dry-roasted character through the use of roasted Additional Notes: Head retention should be barley. Initial malt and light caramel flavors give way persistent to a distinctive dry-roasted bitterness in the finish. • Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 Perceived Hop Aroma & Flavor: European hop °Plato) character may range from not perceived to low in • Apparent Extract/Final Gravity (°Plato) 1.008- aroma and flavor 1.020 (2.1-5.1 °Plato) Perceived Bitterness: Medium to medium-high • Alcohol by Weight (Volume) 4.5%-6.4% (5.6%- Fermentation Characteristics: Fruity-estery 8.0%) character is low relative to malt and roasted barley • Hop Bitterness (IBU) 30-60 as well as hop bitterness. Diacetyl, if present, • Color SRM (EBC) 40+ (80+ EBC) should be very low. Slight acidity may be perceived but is not required. Body: Medium-light to medium Additional Notes: Head retention should be persistent

3.G 3.H

AMERICAN-STYLE STOUT SMOKE PORTER

Color: Black Color: Dark brown to black Clarity: Opaque Clarity: Opaque Perceived Malt Aroma & Flavor: Coffee-like Perceived Malt Aroma & Flavor: Smoked porters roasted barley and roasted malt aromas are will exhibit mild to assertive smoke malt aroma prominent. Low to medium malt sweetness with and flavor in balance with other aroma attributes. low to medium caramel, chocolate, and/or roasted Black malt character can be perceived in some coffee flavor should be present, with a distinct porters, while others may be absent of strong dry-roasted bitterness in the finish. Astringency roast character. Roast barley character is absent from roasted malt and roasted barley is low. Slight to low depending on underlying porter style being roasted malt acidity is acceptable. smoked. Medium to high malt sweetness, and Perceived Hop Aroma & Flavor: Medium to high, caramel and chocolate flavors, are acceptable. often with citrusy and/or resiny hop qualities typical Perceived Hop Aroma & Flavor: None to medium of many American hop varieties. Perceived Bitterness: Medium to medium-high Perceived Bitterness: Medium to high Fermentation Characteristics: Fruity-estery Fermentation Characteristics: Fruity-estery aromas and flavors are acceptable aroma and flavor is low. Diacetyl should be Body: Medium to full negligible or not perceived. When using these guidelines as the basis for evaluating Body: Medium to full entries at competitions, brewers may be asked to provide supplemental information about entries in this category Additional Notes: Head retention should be to allow for accurate evaluation of diverse entries. Such persistent information should include the traditional style of porter as • Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 well as the wood type used as a smoke source (e.g. “alder smoked brown porter”). °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010- • Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 1.022 (2.6-5.6 °Plato) °Plato) • Alcohol by Weight (Volume) 4.5%-6.4% (5.7%- • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 8.0%) (2.6-4.6 °Plato) • Hop Bitterness (IBU) 35-60 • Alcohol by Weight (Volume) 4.0%-7.0% (5.1%- • Color SRM (EBC) 40+ (80+ EBC) 8.9%) • Hop Bitterness (IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC)

4.A Perceived Hop Aroma & Flavor: Hop aroma and

HYBRID flavor is medium to very high, exhibiting American- PALE AMERICAN-BELGO-STYLE ALE type hop aromas not usually found in traditional Belgian styles. Color: Gold to light brown Perceived Bitterness: Medium to very high Clarity: Chill haze is acceptable at low Fermentation Characteristics: Fruity-estery temperatures aroma and flavors are medium to high. Attributes

Perceived Malt Aroma & Flavor: Low

BEER typical of fermentation with Belgian yeast such as Perceived Hop Aroma & Flavor: Medium to very banana, coriander, spice and/or smoky-phenolic high, exhibiting American-type hop aromas not should be in balance with malt and hops. Diacetyl, usually found in traditional Belgian styles. sulfur and Brettanomyces should not be perceived. Perceived Bitterness: Medium to very high Body: Medium-low to medium Fermentation Characteristics: Fruity-estery Additional Notes: Dark American-Belgo-Style aroma is low to moderate. Fruity-estery flavor Ales are either 1) non-Belgian darker beer types should be medium to high. Belgian yeast attributes portraying the unique attributes imparted by yeasts such as banana, berry, apple, coriander, spice typically used in big fruity Belgian-style ales, or 2) and/or smoky-phenolic should be in balance with defined darker Belgian-style beers displaying a malt and hops. Diacetyl, sulfur and Brettanomyces unique character of American hops. These beers should not be perceived. are unique unto themselves.

Body: Medium-low to medium When using these guidelines as the basis for evaluating Additional Notes: Pale American-Belgo-Style Ales entries at competitions, brewers may be asked to provide supplemental information about entries in this category are either 1) non-Belgian beer types portraying the to allow for accurate evaluation of diverse entries. Such unique characters imparted by yeasts typically information might include the underlying beer style upon used in big, fruity Belgian-style ales, or 2) defined which the entry is based, or other information unique Belgian-style beers displaying a unique character to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition of American hops. These beers are unique unto organizers may create subcategories which reflect groups themselves. of entries based on Color, hop varieties, microflora, fruit,

spices or other ingredients, wood aging, etc. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide • Original Gravity (°Plato) Varies with style supplemental information about entries in this category • Apparent Extract/Final Gravity (°Plato) Varies to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon with style which the entry is based, or other information unique • Alcohol by Weight (Volume) Varies with style to the entry such as ingredients or processing which • Hop Bitterness (IBU) Varies with style influence perceived sensory outcomes. Competition • Color SRM (EBC) 16+ (32+ EBC) organizers may create subcategories which reflect groups of entries based on Color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc. 4.C • Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies KELLERBIER OR ZWICKELBIER ALE with style • Alcohol by Weight (Volume) Varies with style Color: Varies depending on the underlying German • Hop Bitterness (IBU) Varies with style ale style • Color SRM (EBC) 5-15 (10-30 EBC) Clarity: Can be clear to moderately cloudy. Slight yeast haze is acceptable and traditional. These beers are unfiltered, but may become clear with 4.B age. May exhibit poor head retention.

DARK AMERICAN-BELGO-STYLE ALE Perceived Malt Aroma & Flavor: Kellerbier ales are unfiltered German-style Altbier or Koelsch. Malt Color: Brown to black aromas and flavors typical of these styles should be Clarity: Chill haze is acceptable at low present. temperatures Perceived Hop Aroma & Flavor: Varies depending Perceived Malt Aroma & Flavor: Perception of on underlying style. Hop character may be muted roasted malts or barley can be very low to robust by the presence of yeast.

Perceived Bitterness: Varies depending on Body: Low to medium-low underlying style. Bitterness may be suppressed by Additional Notes: Grodziskie (also known as the presence of yeast. Graetzer) is an ale style of Polish origin. Historic Fermentation Characteristics: Low to medium versions were often bottle conditioned and highly yeast aroma and flavor is desirable. Very low to carbonated. moderately low levels of sulfur should be apparent. • Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) Low levels of acetaldehyde or other volatiles, • Apparent Extract/Final Gravity (°Plato) 1.006- normally reduced during lagering, may or may 1.010 (1.5-2.6 °Plato) not be apparent. The presence of sulfur and • Alcohol by Weight (Volume) 2.1%-2.9% (2.7%- acetaldehyde should enhance the flavor of these 3.7%) beers. Fruity-estery levels may vary slightly from • Hop Bitterness (IBU) 15-25 the underlying styles due to age and presence of • Color SRM (EBC) 3-6 (6-12 EBC) yeast. Body: Varies depending on underlying style 4.E Additional Notes: These unfiltered beers are packaged and served with low to moderate ADAMBIER amounts of yeast. They may be filtered and dosed with yeast during packaging. Beers containing non- Color: Light brown to very dark standard ingredients or aged in flavor-imparting Clarity: Beer color may be too dark to perceive. vessels should be categorized elsewhere. When clarity is perceivable, chill haze is absent. When using these guidelines as the basis for evaluating Perceived Malt Aroma & Flavor: Toast and caramel entries at competitions, brewers may be asked to provide supplemental information about entries in this category malt aroma and flavor may be evident. Astringency to allow for accurate evaluation of diverse entries. Such from highly roasted malt should not be present. information should include the underlying German ale style Perceived Hop Aroma & Flavor: Hop aroma and upon which the entry is based. flavor is low. Traditional and non-hybrid varieties of • Original Gravity (°Plato) Varies with style European hops are traditionally used. • Apparent Extract/Final Gravity (°Plato) Varies Perceived Bitterness: Low to medium with style Fermentation Characteristics: A cool ale • Alcohol by Weight (Volume) Varies with style fermentation is typically used. Extensive aging and • Hop Bitterness (IBU) Varies with style acidification of this beer can mask malt and hop • Color SRM (EBC) Varies with style character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic 4.D character. Body: Medium to full GRODZISKIE Additional Notes: The style originated in Dortmund Color: Straw to golden and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in Clarity: Chill haze is acceptable at low wooden barrels. Traditional versions may have a temperatures low or medium-low degree of smokiness. Adambier Perceived Malt Aroma & Flavor: Oak-smoked may or may not use wheat in its formulation. Smoke wheat malt comprises the entire grain bill. character may be absent in contemporary versions. Assertive smoked wheat malt aromas and flavors Fruited versions of this style which exhibit are medium to medium-high with aroma dominated attributes of wood-aging should be categorized as by oak smoke. fruited Wood and Barrel-Aged Sour Beers. Fruited Perceived Hop Aroma & Flavor: Aroma and flavor versions of this style which do not exhibit attributes of noble hops ranges from not perceived to low of wood-aging should be categorized as Fruit Perceived Bitterness: Medium-low to medium Wheat Beers. Fermentation Characteristics: Fruity-estery • Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 aroma and flavor should be low. Diacetyl and DMS °Plato) should not be perceived. An overall crisp flavor is • Apparent Extract/Final Gravity (°Plato) 1.010- achieved by managing fermentation temperatures. 1.020 (2.6-5.1 °Plato) Sourness should not be perceived. • AlcoholbyWeight(Volume)7.1%-8.7%(9.0%-11.0%) • Hop Bitterness (IBU) 30-50 • Color SRM (EBC) 15-35 (30-70 EBC)

4.F Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting acidic sourness DUTCH-STYLE KUIT, KUYT OR KOYT from cultured or wild bacterial fermentation should be categorized elsewhere. Acidic bacterial Color: Gold to copper fermentation, if present, contributes to acidity Clarity: Chill haze and other haze is acceptable and enhances fruity balance. No wild fermentation Perceived Malt Aroma & Flavor: The aroma is should be evident. grainy or grainy-bready. The distinctive character Body: Varies with style of this beer is derived from the use of at least 45 Additional Notes: Fruit aromas, ranging from percent oat malt, at least 20 percent wheat malt subtle to intense, should be evident and should with pale malt making up the remainder of the grain not be overpowered by hop aromas. Fruit or fruit bill. extracts, used as an adjunct in either the mash, Perceived Hop Aroma & Flavor: Very low to low kettle, primary or secondary fermentation, provide from noble hops or other traditional European harmonious fruit character ranging from subtle to varieties intense. Within the framework of these guidelines, Perceived Bitterness: Medium-low to medium fruit beers fermented with Belgian yeast (Wit, Fermentation Characteristics: Esters may be Abbey, Farmhouse, Saison and/or Brettanomyces) present at low levels. Very low levels of diacetyl are should be categorized as Belgian-Style Fruit Beers, acceptable. Acidity and sweet corn-like DMS should or possibly as fruited Brett Beers. Some beers may not be perceived. fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry- Body: Low to medium flavored beer with notable juniper berry fruity flavor Additional Notes: This style of beer was popular in and/or aroma could be categorized as a Fruit Beer, the Netherlands from 1400-1550 whereas a beer in which the juniper berry character • Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 is more herbal or spicy should be categorized as °Plato) an Herb and Spice Beer. Fruit Beers brewed with • Apparent Extract/Final Gravity (°Plato) 1.006- wheat should be categorized as Fruit Wheat Beers. 1.015 (1.5-3.7 °Plato) Fruit Beers brewed with unusual fermentable(s), • Alcohol by Weight (Volume) 3.8%-6.3% (4.7%- but no wheat, should be categorized as Fruit Beers. 7.9%) Within the framework of these guidelines, coconut • Hop Bitterness (IBU) 25-35 is defined as a vegetable, and beers containing • Color SRM (EBC) 5-12.5 (10-25 EBC) coconut should be categorized as Field Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide 4.G supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such AMERICAN-STYLE FRUIT BEER information might include the underlying beer style upon which the entry is based, or other information unique Color: Can range from pale to very dark depending to the entry such as fruit(s) used or processing which on the underlying style, and is often influenced by influence perceived sensory outcomes. the color of added fruit.

Clarity: Clear or hazy is acceptable 4.H Perceived Malt Aroma & Flavor: Not perceived to medium-low FRUIT WHEAT BEER Perceived Hop Aroma & Flavor: Not perceived to Color: Generally straw to light amber, and often medium-low influenced by the color of added fruit. Perceived Bitterness: In balance with fruit Clarity: Chill haze is acceptable. These beers may character and usually at very low to medium levels be served with or without yeast. When served with Fermentation Characteristics: American-Style yeast, appearance is hazy to very cloudy. Fruit Beers are fermented with traditional German, Perceived Malt Aroma & Flavor: Low to medium- British or American ale or lager yeast. Beers low fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Perceived Hop Aroma & Flavor: Low to medium Perceived Bitterness: Low to medium

Fermentation Characteristics: These beers Perceived Hop Aroma & Flavor: Very low to can be fermented with either ale or lager yeast medium-high depending on the underlying wheat beer style. Low Perceived Bitterness: Very low to medium-high. fruity-estery aroma and flavor is typical. Diacetyl Vegetable character should not be muted by hop should not be perceived. In versions served with character. yeast, yeasty aroma and flavor should be low to Fermentation Characteristics: Varies with medium. underlying style Body: Low to medium Body: Varies with underlying style Additional Notes: The grist should include at least Additional Notes: Vegetable aromas, ranging from 30 percent malted wheat. Fruit or fruit extracts subtle to intense, should be evident, and should contribute aroma and flavor expressing true fruit not be overpowered by hop aromas. Field Beers complexity. Versions served with yeast should are any beers incorporating vegetables as flavor or demonstrate a full yeasty mouthfeel. Fruited carbohydrate adjuncts in either the mash, kettle, versions of Berliner Weisse or Contemporary Gose primary or secondary fermentation. The vegetable fall within those categories as they are commonly character should be in harmony with other brewed with fruit. Fruited versions of Grodziskie, or attributes and can range from subtle to intense. Germanic-derived styles such as various Weizen or Within the framework of these guidelines, coconut other wheat beer styles, including fruited examples is defined as a vegetable, and beers containing of Adambier which do not exhibit attributes of coconut should be entered as Field Beers. All beers wood-ageing, should be categorized as Fruit containing chili peppers should be categorized Wheat Beers, as those styles are not commonly as Chili Beers. Beers containing nuts should be brewed with fruit. Such beers could deviate from categorized as Field Beers. parameters shown for those styles but should be suggestive of the underlying classic beer style When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide with fruit added. Within the framework of these supplemental information about entries in this category guidelines, coconut is defined as a vegetable, and to allow for accurate evaluation of diverse entries. Such beers containing coconut should be entered as information might include the underlying beer style upon which the entry is based, or other information unique to Field Beers. the entry such as vegetable(s) used or processing which When using these guidelines as the basis for evaluating influence perceived sensory outcomes. entries at competitions, brewers may be asked to provide supplemental information about entries in this category • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 to allow for accurate evaluation of diverse entries. Such °Plato) information might include the underlying beer style upon • Apparent Extract/Final Gravity (°Plato) 1.006- which the entry is based, or other information unique 1.030 (1.5-7.6 °Plato) to the entry such as fruit(s) used or processing which influence perceived sensory outcomes. • Alcohol by Weight (Volume) 2.0%-10.5% (2.5%- 13.3%) • Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) • Hop Bitterness (IBU) 5-70 • Apparent Extract/Final Gravity (°Plato) 1.004- • Color SRM (EBC) 5-50 (10-100 EBC) 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) 3.0%-4.0% (3.8%- 5.1%) 4.J • Hop Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10, or Color of fruit (4-20, or PUMPKIN SPICE BEER Color of fruit EBC) Color: Can vary from pale to very dark depending

on the underlying style 4.I Clarity: Clear to hazy is acceptable

FIELD BEER Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style Color: Can range from pale to very dark depending Perceived Hop Aroma & Flavor: None to medium on the underlying style, and may be influenced by and should not overpower spice, pumpkin or the color of added ingredients. squash, if present, or overall balance of aromas and Clarity: Clear to hazy is acceptable flavors. Perceived Malt Aroma & Flavor: Very low to Perceived Bitterness: Low to medium-low medium-high

Fermentation Characteristics: Typical of from subtle to intense, should be present. These underlying beer style beers are not spiced, but may have flavors Body: Varies with underlying style associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and Additional Notes: These are any beers using flavors should be absent. Versions exhibiting spice pumpkins (Cucurbita pepo) or winter squash as aromas and/or flavors should be categorized as an adjunct in either the mash, kettle, primary or Pumpkin Spice Beers or as other spice beer or secondary fermentation. Pumpkin or squash may possibly as experimental beer styles. not be evident or may range from subtle to intense. They are spiced with other ingredients whose When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide character should be evident and in balance. While supplemental information about entries in this category cinnamon, allspice, clove and nutmeg are common to allow for accurate evaluation of diverse entries. Such spices added to American-type pumpkin beers, information might include the underlying beer style upon other spices may be used. For example, a brewer which the entry is based, or other information unique to the entry such as pumpkin or squash used and related could replicate a Wit-Pumpkin spiced beer by using processing, or other factors which influence perceived orange peel and coriander. sensory outcomes.

When using these guidelines as the basis for evaluating • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 entries at competitions, brewers may be asked to provide supplemental information about entries in this category °Plato) to allow for accurate evaluation of diverse entries. Such • Apparent Extract/Final Gravity (°Plato) 1.006- information might include the underlying beer style upon 1.030 (1.5-7.6 °Plato) which the entry is based, or other information unique to • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%- the entry such as spice(s) used, pumpkin or squash used if any and related processing, or other factors which 12.0%) influence perceived sensory outcomes. • Hop Bitterness (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) 1.006- 4.L 1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%- CHOCOLATE OR COCOA BEER 12.0%) • Hop Bitterness (IBU) 5-35 Color: Light amber to black depending on the • Color SRM (EBC) 5-50 (10-100 EBC) underlying style Clarity: Clear to hazy beer is acceptable Perceived Malt Aroma & Flavor: Medium-low to 4.K medium-high malt sweetness balanced with cocoa PUMPKIN/SQUASH BEER flavors and aromas Perceived Hop Aroma & Flavor: Hop aroma is not Color: Can range from pale to very dark depending perceived to very low. Hop flavor may be lower on the underlying style than is designated for underlying style allowing Clarity: Clear to hazy is acceptable chocolate to contribute to the flavor profile without becoming excessively bitter. Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style Perceived Bitterness: Very low to medium-low Perceived Hop Aroma & Flavor: None to medium Fermentation Characteristics: Typical of underlying beer style. Attributes derived from Perceived Bitterness: Low to medium-low chocolate or cocoa should be apparent in all such Fermentation Characteristics: Typical of beers, ranging from subtle to intense, and in underlying beer style harmony with the overall flavor profile of the beer. Body: Varies with underlying style Body: Varies with underlying style Additional Notes: Pumpkin/Squash beers are Additional Notes: Chocolate Beers are any beers any beers incorporating pumpkins (Cucurbita incorporating dark chocolate or cocoa in any form. pepo) or winter squash as an adjunct in either the Beers made with white chocolate do not typify this mash, kettle, primary or secondary fermentation. category. Pumpkin or squash aromas and flavors, ranging

When using these guidelines as the basis for evaluating 4.N entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such HERB AND SPICE BEER information might include the underlying beer style upon which the entry is based, or other information unique to Color: Varies depending on underlying style the entry such as type or form of chocolate used or other Clarity: Clear to hazy is acceptable factors which influence perceived sensory outcomes. Perceived Malt Aroma & Flavor: Varies depending • Original Gravity (°Plato) Varies with style on intention of brewer • Apparent Extract/Final Gravity (°Plato) Varies Perceived Hop Aroma & Flavor: Not essential, but with style may be evident and may be more aggressive than • Alcohol by Weight (Volume) Varies with style herb-spice character. • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style Perceived Bitterness: Very low to medium-low. Reduced hop bitterness tends to accentuate herb/ spice character. 4.M Fermentation Characteristics: Aromas and flavors of individual spices may not always be identifiable COFFEE BEER Body: Varies with underlying style Color: Pale to black depending on the underlying Additional Notes: Herb and Spice beers are any style beers using herbs or spices derived from roots, Clarity: Clear to hazy is acceptable seeds, fruits, vegetable, flowers, etc. Herb and/or spice character can range from subtle to intense. Perceived Malt Aroma & Flavor: Medium-low to Classifying these beers can be complex. Beers medium malt sweetness provides balance with which exhibit herbal and/or spicy character are coffee flavor and aroma considered Herb and Spice Beers. Beers brewed Perceived Hop Aroma & Flavor: Low to high with chili peppers are categorized as Chili Pepper depending on the underlying style Beers. Beers brewed with pumpkin in which Perceived Bitterness: Varies with underlying style herb and spice character dominates should be Fermentation Characteristics: Typical of categorized as Pumpkin Spice Beers. underlying style When using these guidelines as the basis for evaluating Body: Reflective of the underlying beer style entries at competitions, brewers may be asked to provide supplemental information about entries in this category Additional Notes: Coffee beers incorporate coffee to allow for accurate evaluation of diverse entries. Such in any form. Coffee character should be apparent information might include the underlying beer style upon as the defining attribute of this category, ranging which the entry is based, or other information unique to the entry such as type or form of herb(s) or spice(s) from subtle to intense, and should be in harmony used or other factors which influence perceived sensory with other attributes of the underlying beer. Other outcomes. flavors may also be present. • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 When using these guidelines as the basis for evaluating °Plato) entries at competitions, brewers may be asked to provide • Apparent Extract/Final Gravity (°Plato) 1.006- supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such 1.030 (1.5-7.6 °Plato) information might include the underlying beer style upon • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%- which the entry is based, or other information unique to 12.0%) the entry such as type or form of coffee used or other • Hop Bitterness (IBU) 5-40 factors which influence perceived sensory outcomes. • Color SRM (EBC) 5-50 (10-100 EBC) • Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

4.O Perceived Bitterness: Very low to very high Fermentation Characteristics: Specialty Beers CHILI PEPPER BEER are brewed with unusual fermentable sugars, grains and/or starches which contribute to alcohol Color: Can range from pale to very dark depending content. The distinctive attributes of these special on the underlying style ingredients should be evident in the aroma, flavor Clarity: Clear or hazy is acceptable and overall balance of the beer. Examples could Perceived Malt Aroma & Flavor: Can vary from include maple syrup, agave, potatoes, wild rice or very low to medium-high depending on the any other sources of carbohydrate not commonly underlying style used in modern beer styles. Beers containing Perceived Hop Aroma & Flavor: Very low tovery high wheat should be classified in one of several Perceived Bitterness: Very low to medium-high wheat beer styles. The use of rice or corn would not normally be considered unusual since these Fermentation Characteristics: Chili pepper aroma adjuncts are commonly used in beer production; and flavor attributes should be harmonious with however beers made with rice or corn types which the underlying beer style. Chili pepper character imbue highly distinctive flavor attributes might be may be expressed as vegetal, spicy and/or hot on categorized as specialty beers. the palate. Body: Varies with underlying style Body: Representative of underlying style Additional Notes: Classifying these beers can Additional Notes: Chili Beers are any beers using be complex. Within the framework of these chili peppers for flavor, aroma and/or heat. Chili guidelines, nuts generally impart much more flavor character can range from subtle to intense. Chili than fermentables, and beers containing nuts pepper aroma may or may not be evident. Within should be categorized as Field Beers. Likewise, the framework of these guidelines, all beers within the framework of these guidelines, coconut containing chili peppers should be categorized as is defined as a vegetable and beers containing Chili Beers. Beers which represent more than one coconut should be categorized as Field Beers. style, such as chili beers with chocolate, should be Beers brewed with honey should be categorized categorized as Chili Beers. as Specialty Honey Beers. Beers brewed with When using these guidelines as the basis for evaluating roots, seeds, flowers etc. which exhibit herbal entries at competitions, brewers may be asked to provide and/or spicy characters should be categorized supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such as Herb and Spice Beers. While beers brewed information might include the underlying beer style upon with fruits or vegetables may derive fermentable which the entry is based, or other information unique carbohydrate from those sources, they should to the entry such as chili(s) used or processing which be categorized within various Fruit Beer or Field influence perceived sensory outcomes. Beer categories. Spiced versions of beers made • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) with unusual fermentables should be categorized • Apparent Extract/Final Gravity (°Plato) 1.006- as Experimental Beers. Beers brewed with 1.030 (1.5-7.6 °Plato) both unusual fermentables and fruit should be • Alcohol by Weight (Volume) 2.0%-10.5% (2.5%- categorized as Fruit Beers. 13.3%) When using these guidelines as the basis for evaluating • Hop Bitterness (IBU) 5-70 entries at competitions, brewers may be asked to provide • Color SRM (EBC) 5-50 (10-100 EBC) supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon 4.P which the entry is based, or other information unique to the entry such as type or form of unusual carbohydrate source used or other factors which influence perceived SPECIALTY BEER sensory outcomes.

Color: Very light to black depending on the • Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ underlying style °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006- Clarity: Clear to hazy is acceptable 1.030+ (1.5-7.6+ °Plato) Perceived Malt Aroma & Flavor: Varies depending • Alcohol by Weight (Volume) 2.0%-20+% (2.5%- on intention of brewer 25+%) Perceived Hop Aroma & Flavor: Very low to very • Hop Bitterness (IBU) 1-100 high • Color SRM (EBC) 1-100 (2-200 EBC)

4.Q is acceptable when balanced with low to medium malt sweetness. SPECIALTY HONEY BEER Perceived Hop Aroma & Flavor: Low to medium- high Color: Very light to black depending on underlying style Perceived Bitterness: Low to medium Clarity: Clear to hazy is acceptable Fermentation Characteristics: Low levels of spicy, fruity-estery aromas are typical. Yeast-derived Perceived Malt Aroma & Flavor: Varies depending aromas and flavors such as phenolic, clove-like on intention of brewer may be present when consistent with underlying Perceived Hop Aroma & Flavor: Very low to very beer style. These beers can be fermented with high either ale or lager yeast. Diacetyl should not be Perceived Bitterness: Very low to very high perceived. Low to medium yeast aroma may be Fermentation Characteristics: Honey Beers present in versions packaged with yeast. may be brewed to a traditional style or may be Body: Low to medium experimental. Honey Beers incorporate honey as Additional Notes: The grist should include a fermentable sugar in addition to malted barley. sufficient rye so that rye character is evident in Honey character should be evident in aroma and the beer. Beers brewed with rye that do not exhibit flavor, but should not be overpowering. rye character should be categorized in other beer Body: Varies with underlying style styles. Rye character is often described as slightly When using these guidelines as the basis for evaluating spicy and subtly black pepper-like. Versions served entries at competitions, brewers may be asked to provide with yeast should portray a full yeasty mouthfeel. supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such When using these guidelines as the basis for evaluating information might include the underlying beer style upon entries at competitions, brewers may be asked to provide which the entry is based, or other information unique supplemental information about entries in this category to the entry such as type and/or source of honey used to allow for accurate evaluation of diverse entries. Such or other factors which influence perceived sensory information might include the underlying beer style upon outcomes. which the entry is based, or other factors which influence perceived sensory outcomes. • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 • Original Gravity (°Plato) Varies with style °Plato) • Apparent Extract/Final Gravity (°Plato) Varies • Apparent Extract/Final Gravity (°Plato) 1.006- with style 1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) Varies with style • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%- • Hop Bitterness (IBU) Varies with style 12.0%) • Color SRM (EBC) Varies with style • Hop Bitterness (IBU) 1-100

• Color SRM (EBC) 1-100 (2-200 EBC) 4.S

4.R GERMAN-STYLE RYE ALE

RYE BEER Color: Pale to very dark, with darker versions ranging from dark amber to dark brown. Color: A wide range of color is acceptable. Lighter Clarity: Chill haze is acceptable in versions versions are straw to copper, while darker versions packaged and served without yeast. In versions are dark amber to dark brown. served with yeast, appearance may range from Clarity: Chill haze is acceptable in versions hazy to very cloudy. packaged and served without yeast. In versions Perceived Malt Aroma & Flavor: In darker versions, served with yeast, appearance may range from malt aromas and flavors can optionally include hazy to very cloudy. low roasted malt characters expressed as cocoa/ Perceived Malt Aroma & Flavor: In darker versions, chocolate or caramel, and/or aromatic toffee, malt aromas and flavors can optionally include caramel, or biscuit attributes. Malt sweetness can low roasted malt character expressed as cocoa/ vary from low to medium. Low level roast malt chocolate or caramel. Aromatic toffee, caramel, astringency is acceptable when balanced with low or biscuit character may also be present. Low to medium malt sweetness. level roastiness, graininess, or tannin astringency Perceived Hop Aroma & Flavor: Not perceived

Perceived Bitterness: Very low to low • Original Gravity (°Plato) 1.040-1.090 (10-21.6 Fermentation Characteristics: Low to medium °Plato) banana–like and/or other fruity-estery aromas and • Apparent Extract/Final Gravity (°Plato) 1.008- flavors are typical. Clove-like and/or other phenolic 1.020 (2.1-5 °Plato) aromas and flavors should also be present. No • Alcohol by Weight (Volume) 3.4%-8.2% (4.3%- yeast aroma should be evident in versions without 10.2%) yeast. Versions packaged and served without yeast • Hop Bitterness (IBU) 12-35 will not have yeast flavor or full mouthfeel typical • Color SRM (EBC) 4-20 (8-40 EBC) of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full 4.U mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, FRESH HOP BEER esters and phenolics. Color: Varies with underlying style Body: Low to medium Clarity: Chill haze is acceptable at low Additional Notes: Grist should include at least 30 temperatures. Hop haze is allowable at any percent rye malt. Versions with yeast are often temperature. roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller Perceived Malt Aroma & Flavor: Varies with mouthfeel. underlying style • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived Hop Aroma & Flavor: Fresh hop aroma °Plato) and flavor is prominent exhibiting green grass-like, • Apparent Extract/Final Gravity (°Plato) 1.008- fresh mown hay/grass or other fresh hop attributes. 1.016 (2.1-4.1 °Plato) Perceived Bitterness: Varies with underlying style • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%- Fermentation Characteristics: Fruity-estery 5.6%) aroma is dependent on the ale style being made • Hop Bitterness (IBU) 10-15 with fresh hops • Color SRM (EBC) 4-25 (8-50 EBC) Body: Varies with underlying style Additional Notes: These ales are brewed with 4.T freshly harvested hops. Such hops might be undried fresh or frozen cones or ground material, GINJO BEER OR SAKE-YEAST BEER or, freshly kilned dried cones or pellets. These Color: Pale to dark brown beers are typically consumed while fresh to highlight bright fresh hop attributes. Aging these Clarity: Slight chill haze is acceptable beers will typically modify and reduce fresh-hop Perceived Malt Aroma & Flavor: Very low to characters resulting in unique flavor outcomes. medium Competition organizers may create subcategories Perceived Hop Aroma & Flavor: Low to medium which reflect groups of entries based on fresh hops and in harmony with sake-like character in unprocessed, frozen or kilned form. When using these guidelines as the basis for evaluating entries Perceived Bitterness: Low to medium and in at competitions, brewers may be asked to provide harmony with sake-like character supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such Fermentation Characteristics: These beers are information might include the underlying beer style upon brewed with sake yeast or sake (koji) enzymes. which the entry is based, or other information unique The unique byproducts of sake yeast and/or koji to the entry such as hop varieties used, unprocessed, enzymes should be distinctive and in harmony frozen or kilned, processing or timing of addition(s) (kettle, whirlpool, fermenter, aging tank, etc.), other ingredients with other elements. Sake character may best used or other factors which influence perceived sensory be described as having mild fruitiness and mild outcomes. earthiness, with mushroom and/or an umami • Original Gravity (°Plato) Varies with style protein-like character. A high amount of alcohol • Apparent Extract/Final Gravity (°Plato) Varies may be evident. with style Body: Varies depending on original gravity. • Alcohol by Weight (Volume) Varies with style Mouthfeel also varies. • Hop Bitterness (IBU) Varies with style Additional Notes: High carbonation should be • Color SRM (EBC) Varies with style evident.

4.V 4.W

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

• Original Gravity (°Plato) Varies with style When using these guidelines as the basis for evaluating • Apparent Extract/Final Gravity (°Plato) Varies entries at competitions, brewers may be asked to provide supplemental information about entries in this category with style to allow for accurate evaluation of diverse entries. Such • Alcohol by Weight (Volume) 3.0%-5.0% (3.8%- information might include the underlying beer style upon 6.3%) which the entry is based, or other information unique to • Hop Bitterness (IBU) Varies with style the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, • Color SRM (EBC) 4-18 (8-36 EBC ingredients or other processing which influence perceived sensory outcomes. 4.X • Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies WOOD AND BARREL-AGED DARK BEER with style • Alcohol by Weight (Volume) 3.0%-5.0% (3.8%- Color: Dark Copper to Black. Within the framework 6.3%) of these guidelines, these beers are greater than 18 • Hop Bitterness (IBU) Varies with style SRM or 36 EBC. • Color SRM (EBC) >18 (>36 EBC) Clarity: Varies with underlying style Perceived Malt Aroma & Flavor: Varies with underlying style 4.Y Perceived Hop Aroma & Flavor: Varies with AGED BEER underlying style Perceived Bitterness: Varies with underlying style Color: Varies with underlying style Fermentation Characteristics: Typical of Clarity: Varies with underlying style underlying style of beer being aged. Within the Perceived Malt Aroma & Flavor: Varies with framework of these guidelines, these beers contain underlying style alcohol less than 5.0% abw or 6.3% abv when Perceived Hop Aroma & Flavor: Varies with consumed. underlying style Body: Varies with underlying style Perceived Bitterness: Varies with underlying style Additional Notes: Within the framework of these Fermentation Characteristics: Aged Beers are guidelines, these beers meet the criteria for color any beers aged for over one year. A brewer may and alcohol content shown above. Stronger (>5% brew any type of beer of any strength and enhance abw or >6.3% abv) versions of dark wood-aged its character with various aging conditions for an beers should be categorized in other wood- extended time. In general, beers with high hopping aged beer styles. These are any traditional or rates, roast malt, high alcohol content, and/or experimental style of lager, ale or hybrid beer complex herbal, smoke or fruit character are the aged in either a wooden barrel or in contact with best candidates for aging. Aged Beers may be wood. These beers are aged with the intention aged in bottles, cans, kegs or other non-wooden of developing unique attributes imparted by the vessels. Aged character may be expressed in wood and/or by liquids that had previously been mouthfeel, aroma and flavor. Often, aged character stored in contact with the wood. Wood aging does is the result of oxidative reactions that either bring not necessarily impart wood flavors, but does individual flavor components into harmony or are result in distinctive sensory outcomes. Used unique flavors unto themselves. Sherry-like and sherry, rum, whiskey, tequila, port, wine and other fruity flavors often develop during aging, and hop barrels are often used, imparting complexity character often changes. No matter what the and uniqueness to a beer. A balance of aroma, effect, the overall character should be balanced flavor and mouthfeel results from the marriage and without aggressive flavors. The level of change of new beer with attributes imparted by the created by aging will vary with the duration of wood or barrel. These beers may or may not have aging and the underlying beer style. Mildly-flavored Brettanomyces character. Sour wood-aged beers beers are more likely to develop aggressive and should be categorized elsewhere. Fruited or spiced unpleasant oxidation. Positive transformations are wood-aged beers which meet the criteria for color more likely to occur in beers with higher levels of and alcohol content and which exhibit attributes of hops, malt and/or alcohol. wood-aging are appropriately categorized here and Body: Varies with underlying style may take on the color, flavors and aromas of added Additional Notes: Within the framework of these fruits or spices.

guidelines, Wood-Aged Beers, Brett Beers, Sour information might include the underlying beer style(s) Beers or beers exhibiting attributes of aging in the upon which the entry is based, or other information unique to the entry such as ingredients or processing which presence of any microflora must be categorized influence perceived sensory outcomes. Competition elsewhere. organizers may create subcategories which reflect groups of entries based on Color, hop varieties, microflora, fruit, When using these guidelines as the basis for evaluating spices or other ingredients, wood aging, etc. entries at competitions, brewers may be asked to provide supplemental information about entries in this category • Original Gravity (°Plato) Varies with style to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon • Apparent Extract/Final Gravity (°Plato) Varies which the entry is based, or other information unique with style to the entry such as length of time aged, type of vessel, • Alcohol by Weight (Volume) Varies with style duration of aging process, micro flora present if known, • Hop Bitterness (IBU) Varies with style other ingredients or other processing which influence • Color SRM (EBC) Varies with style perceived sensory outcomes.

• Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies 4.AA with style • Alcohol by Weight (Volume) Varies with style HISTORICAL BEER • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style Color: Varies with underlying style Clarity: Varies with underlying style Perceived Malt Aroma & Flavor: Varies with 4.Z underlying style EXPERIMENTAL BEER Perceived Hop Aroma & Flavor: Varies with underlying style Color: Varies with underlying style Perceived Bitterness: Varies with underlying style Clarity: Varies with underlying style Fermentation Characteristics: Varies with Perceived Malt Aroma & Flavor: Varies with underlying style underlying style Body: Varies with underlying style Perceived Hop Aroma & Flavor: Varies with Additional Notes: Beers in this category include underlying style established historical beers and/or brewing Perceived Bitterness: Varies with underlying style traditions from any era or part of the world that Fermentation Characteristics: Experimental don’t fit within another beer style defined within beers are any beers that are primarily grain-based these guidelines. Some Historical beers that could and employ unique and unusual techniques and/or fit categories such as Experimental, Herb & Spice, ingredients. A minimum of 51% of the fermentable Field Beer, etc. may be categorized as historical carbohydrates must be derived from malted beers. This category pays tribute to beers that grains. The overall uniqueness and creativity of the incorporate unique brewing ingredients and/or process and/or ingredients should be considered techniques that were used in the past. Within when evaluating these beers. By definition, the framework of these guidelines, examples of beers which represent a combination of two or Historical Beers include South American Chicha, more existing categories and exhibit distinctive Nepalese Chong/Chang, African sorghum-based characteristics of each of those categories would beers and others. also be categorized as Experimental Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide Body: Varies with underlying style supplemental information about entries in this category Additional Notes: Uniqueness is the primary to allow for accurate evaluation of diverse entries. Such consideration when evaluating this category. information might include the underlying beer style(s) upon which the entry is based, or other information unique Within the framework of these guidelines, field, to the entry such as ingredients or processing which fruit, chocolate, coffee, spice, specialty, wood- influence perceived sensory outcomes. Competition aged or other beers that fit within another category organizers may create subcategories which reflect should not be categorized as experimental beers. particular historic beer styles. Evaluations are based on technical skill and overall balance, and factors such When using these guidelines as the basis for evaluating as uniqueness, heritage, regional distinction as well as entries at competitions, brewers may be asked to provide background information about the beer and how well it supplemental information about entries in this category represents the spirit of the category. to allow for accurate evaluation of diverse entries. Such

• Original Gravity (°Plato) Varies with style Perceived Bitterness: Varies with underlying style • Apparent Extract/Final Gravity (°Plato) Varies Fermentation Characteristics: Although brewers with style may design and identify these beers according • Alcohol by Weight (Volume) Varies with style to defined style guidelines, these beers should • Hop Bitterness (IBU) Varies with style be evaluated on their own merits without strict • Color SRM (EBC) Varies with style adherence to defined style parameters.

Body: Varies with underlying style 4.BB Additional Notes: This category includes lagers, ales or other beers made from fermentable sugars, SMOKE BEER grains and converted carbohydrates and must also include some portion of cereal. All ingredients Color: Any beer of any style incorporating smoke, must be free of gluten. Within the framework and therefore may range from very light to black of these guidelines, beers brewed with barley, Clarity: Varies with underlying beer style wheat, spelt, rye, and other gluten-containing Perceived Malt Aroma & Flavor: Varies with ingredients may not be categorized as Gluten-Free. underlying beer style Gluten-Free Beers may contain malted grains that Perceived Hop Aroma & Flavor: Varies with are gluten-free. NOTE: These guidelines do not underlying beer style supersede any government regulations. Wine, mead, flavored malt beverages or beverages other Perceived Bitterness: Varies with underlying beer than “beer” as defined by the TTB (U.S. Trade and style Tax Bureau) are not considered “gluten-free beer” Fermentation Characteristics: Any style of beer under these guidelines. Gluten-reduced beers’ can be smoked; the goal is to reach a balance original ingredients would have gluten content that between the style’s character and the smoky has been reduced by enzymes or other processes properties. to reduced levels. Gluten-reduced beers should Body: Varies with underlying beer style be categorized in the classic style category most Additional Notes: Any smoke beer that does not appropriate for the beer, rather than as Gluten-Free fit other smoke beer categories are appropriately Beer. categorized here. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide When using these guidelines as the basis for evaluating supplemental information about entries in this category entries at competitions, brewers may be asked to provide to allow for accurate evaluation of diverse entries. Such supplemental information about entries in this category information might include an underlying beer style if to allow for accurate evaluation of diverse entries. Such appropriate, gluten free grains and/or other carbohydrate information might include the underlying beer style(s), or sources or other information unique to the entry such other information unique to the entry such as type of wood as ingredients or processing which influence perceived smoke or processing which influence perceived sensory sensory outcomes such as microflora, fruit, spices or outcomes. other ingredients, wood aging, etc.

• Original Gravity (°Plato) Varies with style • Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies • Apparent Extract/Final Gravity (°Plato) Varies with style with style • Alcohol by Weight (Volume) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style • Color SRM (EBC) Varies with style

4.CC 4.DD

GLUTEN-FREE BEER NON-ALCOHOLIC MALT BEVERAGE

Color: Varies with underlying style Color: Varies with underlying style Clarity: Varies with underlying style Clarity: Varies with underlying style Perceived Malt Aroma & Flavor: Varies with Perceived Malt Aroma & Flavor: Varies with underlying style underlying style Perceived Hop Aroma & Flavor: Varies with Perceived Hop Aroma & Flavor: Varies with underlying style underlying style

Perceived Bitterness: Varies with underlying style 4.FF

Fermentation Characteristics: Non-alcoholic (NA) malt beverages can emulate the character CALIFORNIA COMMON BEER of any beer style defined within these guidelines Color: Light amber to medium amber but without alcohol (less than 0.5 percent). Due to their nature, non-alcoholic malt beverages will Clarity: Appearance should be bright; chill haze have a profile lacking the complexity and balance should not be present of flavors that beers containing alcohol will display. Perceived Malt Aroma & Flavor: Toasted malt and/ NA beers should be assessed with this is mind, or caramel malt aroma and flavor may be perceived and should not be given negative evaluations for Perceived Hop Aroma & Flavor: Low to medium- reasons related to the absence of alcohol. low Body: Varies with underlying style Perceived Bitterness: Medium to medium-high • Original Gravity (°Plato) Varies with style Fermentation Characteristics: Fruity-estery • Apparent Extract/Final Gravity (°Plato) Varies aromas and flavors are low to medium-low. Diacetyl with style should be absent. • Alcohol by Weight (Volume) <0.5% (<0.63%) Body: Medium • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style Additional Notes: California Common beers are brewed with lager yeasts but fermented at warm temperatures like ales 4.EE • Original Gravity (°Plato) 1.045-1.056 (11.2-13.8

AMERICAN-STYLE CREAM ALE °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 Color: Straw to gold (2.6-4.6 °Plato) Clarity: Chill haze should be very low or not be • Alcohol by Weight (Volume) 3.6%-4.5% (4.6%- present 5.7%) • Hop Bitterness (IBU) 35-45 Perceived Malt Aroma & Flavor: Medium-low • Color SRM (EBC) 8-15 (16-30 EBC) to medium pale malt aroma may be present. Caramel malt aroma and flavor should be absent. The dominant flavor is of pale malt sweetness 4.GG at medium-low to medium levels. Corn or other adjuncts may be perceived at low levels. BRESLAU-STYLE PALE SCHOEPS Perceived Hop Aroma & Flavor: Hop aroma and Color: Straw to light amber flavor is very low to low or may be absent Clarity: Chill haze is acceptable at low Perceived Bitterness: Very low to low temperatures Fermentation Characteristics: Fruity-estery Perceived Malt Aroma & Flavor: Malt sweetness aroma and flavor may be perceived. Sulfur and/or is medium to medium-high. A high proportion of DMS should be absent or extremely low. Diacetyl pale wheat malt (as much as 80 percent) is used to should not be perceived. brew these beers as well as Pilsener and other pale Body: Low specialty malts. They may have a bready, aromatic Additional Notes: These crisp and refreshing biscuit malt aroma, but should not display caramel beers are fermented warm with ale or lager yeast character. and lagered cold Perceived Hop Aroma & Flavor: Very low • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Perceived Bitterness: Medium-low to medium • Apparent Extract/Final Gravity (°Plato) 1.004- Fermentation Characteristics: Fruity-estery 1.010 (1-2.6 °Plato) aromas may be evident as these beers are • Alcohol by Weight (Volume) 3.4%-4.5% (4.3%- fermented with ale yeast as opposed to wheat 5.7%) beer yeast. Fruity-estery flavors may be present. • Hop Bitterness (IBU) 10-22 Diacetyl and phenolic aromas and flavors should • Color SRM (EBC) 2-5 (4-10 EBC) not be perceived. Body: Full

Additional Notes: Traditional German wheat beer 4.II yeast is not used in this style of beer • Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 FINNISH-STYLE SAHTI °Plato) Color: Pale to copper • Apparent Extract/Final Gravity (°Plato) 1.016- 1.024 (4.5-6.1 °Plato) Clarity: Chill haze, yeast haze and general turbidity • Alcohol by Weight (Volume) 4.8%-5.6% (6.0%- is acceptable. 7.0%) Perceived Malt Aroma & Flavor: Malt aroma is • Hop Bitterness (IBU) 20-30 medium-low to medium. Malt flavor is medium to • Color SRM (EBC) 2-8+ (4-16+ EBC high with malt sweetness evident. Perceived Hop Aroma & Flavor: Not present to very low 4.HH Perceived Bitterness: Very low BRESLAU-STYLE DARK SCHOEPS Fermentation Characteristics: These beers can vary significantly in character. Fruity-estery Color: Dark brown to black and yeasty aromas are medium to high. Diacetyl Clarity: Beer color may be too dark to perceive. should not be perceived. Bread/bakers’ yeast When clarity is perceivable, chill haze is acceptable is traditionally used for fermentation and may at low temperatures. produce flavors and aromas of complex alcohols, Perceived Malt Aroma & Flavor: Malt sweetness clove-like phenols and banana fruitiness. is medium to medium-high. Roast malt bitterness Body: Medium to full may be evident at low levels. A high proportion of Additional Notes: Juniper aroma and flavor should dark wheat malt (as much as 80%) is used to brew be evident due to the use of juniper boughs/ these beers as along with other specialty toasted branches and berries in the brewing process and dark specialty malts. They have a pronounced • Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 malt character with aromas of toasted or nutty °Plato) malt, but lack caramel character. • Apparent Extract/Final Gravity (°Plato) 1.016- Perceived Hop Aroma & Flavor: Very low 1.040 (4-10 °Plato) Perceived Bitterness: Low • Alcohol by Weight (Volume) 5.6%-6.8% (7.0%- Fermentation Characteristics: Fruity-estery 8.5%) aromas and flavors may be evident as these • Hop Bitterness (IBU) 3-16 beers are fermented with ale yeast, but not with • Color SRM (EBC) 4-12 (8-24 EBC) traditional wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be perceived. 4.JJ Body: Full • Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 SWEDISH-STYLE GOTLANDSDRICKE °Plato) Color: Pale to copper • Apparent Extract/Final Gravity (°Plato) 1.016- 1.024 (4.5-6.1 °Plato) Clarity: Chill haze or yeast haze is acceptable • Alcohol by Weight (Volume) 4.8%-5.6% (6.0%- Perceived Malt Aroma & Flavor: Malt aroma and 7.0%) flavor is medium-low to medium. Birchwood smoke • Hop Bitterness (IBU) 20-30 character, derived from the malting process, • Color SRM (EBC) 25-40+ (50-80+ EBC) should be present. Perceived Hop Aroma & Flavor: Not present to very low Perceived Bitterness: Very low to medium-low Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity-estery and yeasty aromas are medium to high. Diacetyl should not be perceived. Body: Medium to full

Additional Notes: Juniper aroma and flavor should character ranges from very low to medium. Smoky be evident due to the use of juniper boughs/ aroma should be not harshly phenolic. Sulfur branches and berries in the brewing process. may be present at low levels. There should be no These beers are characterized by juniper and caramel character. Smoke flavor may create a birchwood smoked malt. perception of mild sweetness. • Original Gravity (°Plato) 1.040-1.050 (10-12.4 Perceived Hop Aroma & Flavor: Hop aroma and °Plato) flavor is very low to low, derived from noble-type • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 hops. (2.5-3.5 °Plato) Perceived Bitterness: Low to medium • Alcohol by Weight (Volume) 4.4%-5.2% (5.5%- Fermentation Characteristics: Fruity-estery 6.5%) and diacetyl aromas and flavors should not be • Hop Bitterness (IBU) 15-25 perceived • Color SRM (EBC) 4-12 (8-24 EBC) Body: Medium • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) 4.KK • Apparent Extract/Final Gravity (°Plato) 1.008-

BAMBERG-STYLE BOCK RAUCHBIER 1.012 (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%- Color: Dark brown to very dark 5.6%) • Hop Bitterness (IBU) 18-25 Clarity: Appearance should be bright; chill haze • Color SRM (EBC) 4-5.5 (8-11 EBC) should not be present

Perceived Malt Aroma & Flavor: Medium to medium-high malt aroma and flavor should be 4.MM present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should BAMBERG-STYLE MAERZEN RAUCHBIER be smooth, without harshness. Smoke flavor may Color: Pale to light brown create a perception of mild sweetness. Clarity: Appearance should be bright; chill haze Perceived Hop Aroma & Flavor: Very low should not be present Perceived Bitterness: Medium, increasing Perceived Malt Aroma & Flavor: Sweet toasted proportionately with starting gravity. malt aroma should be present. Medium-low Fermentation Characteristics: Fruity-estery to medium toasted malt sweetness should be aromas and flavors, if present, should be minimal. present. Aroma and flavor of smoked beechwood Diacetyl should not be perceived. ranges from very low to medium. Smoke flavors Body: Medium to full should be smooth, without harshness. Aroma • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) should strike a balance between malt, hop and • Apparent Extract/Final Gravity (°Plato) 1.018- smoke. 1.024 (4.6-6.1 °Plato) Perceived Hop Aroma & Flavor: Hop aroma and • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- flavor is very low to low, derived from noble-type 7.6%) hops. • Hop Bitterness (IBU) 20-30 Perceived Bitterness: Low to medium • Color SRM (EBC) 20-30 (40-60 EBC) Fermentation Characteristics: Fruity-estery and

diacetyl aroma and flavor should not be perceived 4.LL Body: Full

BAMBERG-STYLE HELLES RAUCHBIER • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) Color: Light pale to golden • Apparent Extract/Final Gravity (°Plato) 1.012- 1.020 (3.1-5.1 °Plato) Clarity: Appearance should be bright; chill haze • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%- should not be present 6.0%) Perceived Malt Aroma & Flavor: Malt character • Hop Bitterness (IBU) 18-25 is prominent with malt aromas suggesting lightly • Color SRM (EBC) 4-15 (8-30 EBC) toasted sweet malted barley. Smoke beechwood

4.NN

BAMBERG-STYLE WEISS RAUCHBIER

Color: Pale to chestnut brown Clarity: If served with yeast, appearance may be very cloudy. Perceived Malt Aroma & Flavor: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness. Perceived Hop Aroma & Flavor: Not perceived Perceived Bitterness: Low Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated. Body: Medium to full Additional Notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel. • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%- 5.6%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC)

5.A Additional Notes: The head should be dense.

LAGER • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) GERMAN-STYLE PILSENER • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.5 °Plato) Color: Straw to pale • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%- Clarity: Appearance should be bright; chill haze 5.1%) should not be present

• Hop Bitterness (IBU) 30-45 Perceived Malt Aroma & Flavor: A malty sweet • Color SRM (EBC) 3-6 (6-12 EBC) aroma and flavor should be present. Perceived Hop Aroma & Flavor: Hop aroma and 5.C flavor is moderate and pronounced, derived from

late hopping (not dry hopping) with noble-type MUNICH-STYLE HELLES hops. Perceived Bitterness: Medium to high Color: Pale to golden Fermentation Characteristics: Very low levels Clarity: Appearance should be bright; chill haze of DMS aroma and flavor, usually below most should not be present people’s thresholds, may be detectable by trained Perceived Malt Aroma & Flavor: Malt aroma or sensitive palates. Other fermentation or hop- and flavor are pronounced. Low levels of yeast- derived sulfur aromas and flavors may be perceived produced sulfur aromas and flavors may be at low levels. Fruity-estery aromas and flavors present. Malt character is sometimes bready and should not be perceived. These are well attenuated suggestive of lightly toasted malted barley. There beers. should be no caramel character. Body: Medium-light Perceived Hop Aroma & Flavor: Hop aroma is Additional Notes: The head should be dense, pure not perceived to low. Hop flavor is very low to low, white and persistent. derived from noble-type hops. • Original Gravity (°Plato) 1.044-1.055 (11-13.6 °Plato) Perceived Bitterness: Low, derived from European noble-type hops.

• Apparent Extract/Final Gravity (°Plato) 1.006- 1.012 (1.5-3.1 °Plato) Fermentation Characteristics: Fruity-estery • Alcohol by Weight (Volume) 3.6%-4.2% (4.6%- aromas and flavors should not be perceived. 5.3%) Diacetyl should not be perceived. DMS should not • Hop Bitterness (IBU) 25-40 be perceived. A very low level of fermentation- • Color SRM (EBC) 3-4 (6-8 EBC) derived sulfur attributes may be evident in balance with other characters. 5.B Body: Medium • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) BOHEMIAN-STYLE PILSENER • Apparent Extract/Final Gravity (°Plato) 1.008- 1.012 (2.1-3.1 °Plato) Color: Straw to gold • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%- Clarity: Appearance should be bright; chill haze 5.6%) should not be present • Hop Bitterness (IBU) 18-25 Perceived Malt Aroma & Flavor: A slightly sweet • Color SRM (EBC) 4-5.5 (8-11 EBC) and toasted, biscuity, bready malt aroma and flavor is evident. 5.D

Perceived Hop Aroma & Flavor: Low to medium- low, derived from noble-type hops. DORTMUNDER/EUROPEAN-STYLE EXPORT Perceived Bitterness: Medium Color: Straw to deep golden Fermentation Characteristics: Very low levels Clarity: Appearance should be bright; chill haze of diacetyl and DMS character, if perceived, are should not be present characteristic of this style and may accent malt character. Low levels of fermented malt-derived Perceived Malt Aroma & Flavor: Sweet malt sulfur compounds may be evident. character should be low and should not be caramelly Body: Medium

Perceived Hop Aroma & Flavor: Very low to low, 5.F derived from noble-type hops. Perceived Bitterness: Medium GERMAN-STYLE LEICHTBIER

Fermentation Characteristics: Fruity-estery Color: Straw to pale flavors and aromas should not be perceived. Clarity: Appearance should be bright; chill haze Diacetyl should not be perceived. should not be present Body: Medium Perceived Malt Aroma & Flavor: Low to medium • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Perceived Hop Aroma & Flavor: Low to medium °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 Perceived Bitterness: Medium (2.6-3.6 °Plato) Fermentation Characteristics: Fruity-estery • Alcohol by Weight (Volume) 4.0%-4.8% (5.1%- and diacetyl aromas and flavors should not 6.1%) be perceived. Very low levels of sulfur-related • Hop Bitterness (IBU) 23-29 compounds are acceptable. • Color SRM (EBC) 3-6 (6-12 EBC) Body: Very low

• Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 5.E °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006- GERMAN-STYLE MAERZEN 1.010 (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.0%-2.9% (2.5%- Color: Pale to reddish-brown 3.7%) Clarity: Appearance should be bright; chill haze • Hop Bitterness (IBU) 16-24 should not be present • Color SRM (EBC) 2-4 (4-8 EBC) Perceived Malt Aroma & Flavor: Bready or biscuity malt aroma and flavor should be present. Sweet 5.G maltiness is medium-low to medium and leads to a muted clean hop bitterness. Malt flavors should be GERMAN-STYLE OKTOBERFEST/WIESN of light toast rather than strong caramel. Low level caramel character is acceptable. Color: Straw to golden Perceived Hop Aroma & Flavor: Hop aroma and Clarity: Appearance should be bright; chill haze flavor is low and of noble character should not be present Perceived Bitterness: Medium-low to medium Perceived Malt Aroma & Flavor: Sweet maltiness Fermentation Characteristics: Fruity-estery is low to medium-low and diacetyl aromas and flavors should not be Perceived Hop Aroma & Flavor: Very low to low perceived Perceived Bitterness: Very low to low and in Body: Medium balance with the low sweet maltiness • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 Fermentation Characteristics: Fruity-estery °Plato) and diacetyl aromas and flavors should not be • Apparent Extract/Final Gravity (°Plato) 1.012- perceived 1.020 (3.1-5.1 °Plato) Body: Medium • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%- Additional Notes: Today’s Oktoberfest beers are 6.0%) similar to Dortmunder/European-Style Export • Hop Bitterness (IBU) 18-25 beers • Color SRM (EBC) 4-15 (8-30 EBC) • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight (Volume) 4.0%-4.8% (5.1%- 6.1%) • Hop Bitterness (IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC)

5.H should be absent. Kellerbier Lagers have low to medium carbonation. GERMAN-STYLE HELLER BOCK/MAIBOCK Body: Varies depending on underlying style

Color: Pale to light amber. The German word “helle” Additional Notes: Kellerbier Lagers are unfiltered means light-colored, thus Heller Bock is a pale lagered versions of German lager beer styles such beer. as Munich-Style Helles, Dunkel, Dortmunder/ Export, Bohemian Pilsener and German Pilsener. Clarity: Appearance should be bright; chill haze Sulfur and acetaldehyde should enhance the should not be present flavor of these beers. These unfiltered beers Perceived Malt Aroma & Flavor: Light toasty and/ are packaged and served with low to moderate or bready aroma and flavor is often evident. Roast amounts of yeast. Contemporary versions may be or heavy toast/caramel malt aromas and flavors filtered and dosed with yeast during packaging. should not be present. When using these guidelines as the basis for evaluating Perceived Hop Aroma & Flavor: Low to medium- entries at competitions, brewers may be asked to provide low, derived from noble-type hops. supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such Perceived Bitterness: Low to medium-low information should include the underlying Germanic lager Fermentation Characteristics: Fruity-estery beer style upon which the entry is based. aromas and flavors, if present, should be low. • Original Gravity (°Plato) Varies with style Diacetyl should not be perceived. • Apparent Extract/Final Gravity (°Plato) Varies Body: Medium to full with style • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) • Alcohol by Weight (Volume) Varies with style • Apparent Extract/Final Gravity (°Plato) 1.012- • Hop Bitterness (IBU) Varies with style 1.020 (3.1-5.1 °Plato) • Color SRM (EBC) Varies with style • Alcohol by Weight (Volume) 5.0%-6.4% (6.3%- 8.1%) 5.J • Hop Bitterness (IBU) 20-38

• Color SRM (EBC) 4-9 (8-18 EBC) AMERICAN-STYLE LAGER

Color: Straw to gold 5.I Clarity: Chill haze should not be present KELLERBIER OR ZWICKELBIER LAGER Perceived Malt Aroma & Flavor: Malt sweetness is very low to low Color: Varies depending on the underlying German Perceived Hop Aroma & Flavor: Not perceived to lager style very low Clarity: Can be slightly hazy to moderately cloudy. Perceived Bitterness: Not perceived to very low A small amount of yeast haze is acceptable and traditional. These beers must be unfiltered, but Fermentation Characteristics: Light fruity-estery may become clear with age. May exhibit poor head aroma and flavor is acceptable. Diacetyl should be retention. absent. Perceived Malt Aroma & Flavor: Varies depending Body: Low on the underlying German lager style Additional Notes: Corn, rice, or other grain Perceived Hop Aroma & Flavor: Varies depending or sugar adjuncts are often used. American on underlying style. Dry hopped beers are Lagers are very clean and crisp, and aggressively acceptable. carbonated. Perceived Bitterness: Varies depending on • Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) underlying style • Apparent Extract/Final Gravity (°Plato) 1.006- 1.014 (1.5-3.6 °Plato) Fermentation Characteristics: Low to medium • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%- levels of sulfur should be apparent. Low levels of 5.1%) acetaldehyde or other volatiles normally scrubbed • Hop Bitterness (IBU) 5-15 during fermentation may or may not be apparent • Color SRM (EBC) 2-4 (4-8 EBC) in flavor and aroma. Subtle or low fruity-estery aromas and flavors may be apparent. Diacetyl

5.K • Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.002- AMERICAN-STYLE LIGHT LAGER 1.008 (0.5-2.1 °Plato) • Alcohol by Weight (Volume) 2.8%-3.5% (3.5%- Color: Very light to pale 4.4%) Clarity: Chill haze should not be present • Hop Bitterness (IBU) 8-15 Perceived Malt Aroma & Flavor: Very low • Color SRM (EBC) 4-12 (8-24 EBC)

Perceived Hop Aroma & Flavor: Absent to very low Perceived Bitterness: Absent to very low 5.M

Fermentation Characteristics: Low fruity-estery AMERICAN-STYLE PILSENER aromas and flavors are acceptable. Diacetyl should be absent. Corn, rice, or other grain or Color: Straw to gold sugar adjuncts are often used. These beers are Clarity: Appearance should be bright; chill haze characterized by an extremely high degree of should not be present attenuation. Final gravity is often less than 1.000 (0 °Plato). Perceived Malt Aroma & Flavor: Medium-low to medium Body: Low with dry mouthfeel Perceived Hop Aroma & Flavor: Hop aroma and Additional Notes: These beers are high in flavor is medium to high, exhibiting attributes carbonation. Flavor attributes typical of beer are typical of noble-type hops usually very low when present. Calories should not exceed 125 per 12-ounce serving. Low carb beers Perceived Bitterness: Medium to high should have a maximum carbohydrate level of 3.0 Fermentation Characteristics: DMS, fruity-estery gm per 12 oz. (356 ml). and diacetyl aromas and flavors should be absent. • Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) Body: Medium-low to medium • Apparent Extract/Final Gravity (°Plato) 0.992- Additional Notes: Up to 25% corn and/or rice in the 1.008 (minus 2.1-2.1 °Plato) grist should be used. Beers in this category hew to • Alcohol by Weight (Volume) 2.8%-3.5% (3.5%- American-style lagers typical of the pre-Prohibition 4.4%) era. • Hop Bitterness (IBU) 4-10 When using these guidelines as the basis for • Color SRM (EBC) 1.5-4 (3-8 EBC) evaluating entries at competitions, organizers may wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition and 5.L Contemporary American-Style Pilseners as subcategories.

AMERICAN-STYLE AMBER LIGHT LAGER • Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 °Plato) Color: Pale to medium amber. The word “Light” • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 refers to light body and reduced calories rather (3.1-4.6 °Plato) than color. • Alcohol by Weight (Volume) 3.9%-4.7% (4.9%- Clarity: Chill haze should not be present 6.0%) • Hop Bitterness (IBU) 25-40 Perceived Malt Aroma & Flavor: Malt sweetness is • Color SRM (EBC) 3-6 (6-12 EBC) very low but evident

Perceived Hop Aroma & Flavor: Absent to low Perceived Bitterness: Very low to low 5.N

Fermentation Characteristics: Low fruity-estery AMERICAN-STYLE ICE LAGER aromas and flavors are acceptable. Diacetyl should be absent. Corn, rice, or other grain or sugar Color: Very pale to golden adjuncts may be used but all-malt formulations are Clarity: Appearance should be bright; chill haze also made. should not be present Body: Low to medium-low Perceived Malt Aroma & Flavor: Low malt Additional Notes: Calories should not exceed sweetness is present 125 per 12-ounce serving. These beers are high in Perceived Hop Aroma & Flavor: Low carbonation. Perceived Bitterness: Low

Fermentation Characteristics: Fruity-estery 5.P and diacetyl aromas and flavors should not be perceived. AMERICAN-STYLE MAERZEN/ Body: Low to medium OKTOBERFEST Additional Notes: This style is slightly higher in Color: Pale to reddish brown alcohol than most other light-colored American- Clarity: Chill haze should not be present Style lagers. It has few or no adjuncts. Typically, these beers are chilled before filtration so that ice Perceived Malt Aroma & Flavor: Malt aroma and crystals (which may or may not be removed) are flavor should express a light toasted character. formed. This process can contribute to a higher Bready or biscuity malt aroma and flavor is alcohol content (up to 0.5% more). acceptable. A low level of caramel character is acceptable. Sweet maltiness should be present. When using these guidelines as the basis for evaluating entries at competitions, organizers may Perceived Hop Aroma & Flavor: Low to medium- wish to subcategorize this category into rice and corn low subcategories. Perceived Bitterness: Medium-low to medium • Original Gravity (°Plato) 1.040-1.060 (10-14.7 Fermentation Characteristics: Fruity-estery °Plato) and diacetyl aromas and flavors should not be • Apparent Extract/Final Gravity (°Plato) 1.006- perceived. 1.014 (1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.8%-5.0% (4.8%- Body: Medium 6.3%) Additional Notes: The American version of this • Hop Bitterness (IBU) 7-20 classic German beer is distinguished by a more • Color SRM (EBC) 2-8 (4-16 EBC) pronounced hop character. • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) 5.O • Apparent Extract/Final Gravity (°Plato) 1.012- AMERICAN-STYLE MALT LIQUOR 1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) 4.0%-4.7% (5.1%- Color: Straw to gold 6.0%) Clarity: Appearance should be bright; chill haze • Hop Bitterness (IBU) 20-30 should not be present • Color SRM (EBC) 4-15 (8-30 EBC)

Perceived Malt Aroma & Flavor: Some malt sweetness is perceived 5.Q

Perceived Hop Aroma & Flavor: Not perceived Perceived Bitterness: Very low AUSTRALASIAN, LATIN AMERICAN Fermentation Characteristics: Fruity-estery and OR TROPICAL-STYLE LIGHT LAGER complex alcohol aromas and flavors are acceptable Color: Straw to gold at low levels. Alcohol should not be solvent-like. Clarity: Chill haze should not be present Diacetyl should not be perceived. Body: Low to medium-low Perceived Malt Aroma & Flavor: Malt sweetness is absent Additional Notes: Beers of this style are varied in character. Some malt liquors are only slightly Perceived Hop Aroma & Flavor: Not perceived to stronger than American lagers, while others very low approach bock strength. Perceived Bitterness: Very low • Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 Fermentation Characteristics: Sugar adjuncts °Plato) are often used to lighten the body and flavor, • Apparent Extract/Final Gravity (°Plato) 1.004- sometimes contributing to very low to low fruity- 1.010 (1-2.6 °Plato) estery aromas and flavors of apple/pear. Diacetyl • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- should be absent. 7.6%) Body: Low • Hop Bitterness (IBU) 12-23 Additional Notes: Sugar, corn, rice, and other • Color SRM (EBC) 2-6 (4-12 EBC) cereal grains are used as adjuncts.

• Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 Fermentation Characteristics: DMS, diacetyl, and °Plato) fruity esters should not be perceived. • Apparent Extract/Final Gravity (°Plato) 1.006- Body: Medium 1.010 (1.5-2.6 °Plato) • Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 • Alcohol by Weight (Volume) 3.2%-4.0% (4.1%- °Plato) 5.1%) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 • Hop Bitterness (IBU) 9-18 (3.1-4.6 °Plato) • Color SRM (EBC) 2-5 (4-10 EBC) • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-

5.4%) 5.R • Hop Bitterness (IBU) 22-28 • Color SRM (EBC) 10-18 (20-36 EBC) INTERNATIONAL-STYLE PILSENER

Color: Straw to pale 5.T

Clarity: Appearance should be bright; chill haze EUROPEAN-STYLE DARK LAGER should not be present Perceived Malt Aroma & Flavor: Residual malt Color: Light brown to dark brown aroma and flavor may be perceived at low levels Clarity: Appearance should be bright; chill haze Perceived Hop Aroma & Flavor: Low should not be present Perceived Bitterness: Low to medium Perceived Malt Aroma & Flavor: Malt character Fermentation Characteristics: Very low levels of is low to medium, with chocolate, roast, and malt DMS aroma and flavor are acceptable. Fruity-estery aromas and flavors evident. and diacetyl aromas and flavors should not be Perceived Hop Aroma & Flavor: Very low to low, perceived. derived from noble-type hops. Body: Low to medium Perceived Bitterness: Medium-low to medium- Additional Notes: These beers are often brewed high with rice, corn, wheat, or other grains making up Fermentation Characteristics: Fruity-estery part of the mash. Sugar adjuncts may be added and diacetyl aromas and flavors should not be during the wort production process. perceived. • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Body: Low to medium-low • Apparent Extract/Final Gravity (°Plato) 1.008- Additional Notes: These beers offer a fine balance 1.010 (2.1-2.6 °Plato) of sweet maltiness and hop bitterness. • Alcohol by Weight (Volume) 3.6%-4.2% (4.6%- • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 5.3%) °Plato) • Hop Bitterness (IBU) 17-30 • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 • Color SRM (EBC) 3-4 (6-8 EBC) (3.6-4.6 °Plato)

• Alcohol by Weight (Volume) 3.8%-4.2% (4.8%- 5.S 5.3%) • Hop Bitterness (IBU) 20-35 VIENNA-STYLE LAGER • Color SRM (EBC) 15-24 (30-48 EBC)

Color: Copper to reddish-brown Clarity: Appearance should be bright; chill haze 5.U should not be present MUNICH-STYLE DUNKEL Perceived Malt Aroma & Flavor: Characterized by malty aroma and light malt sweetness, which Color: Light brown to brown should have a lightly toasted malt character. Clarity: Appearance should be bright; chill haze Perceived Hop Aroma & Flavor: Very low to low, should not be present derived from noble-type hops. Perceived Malt Aroma & Flavor: Malt character Perceived Bitterness: Low to medium-low, clean is low to medium, with chocolate, roast, bread or and crisp. biscuit aromas and flavors contributed by the use of dark Munich malt.

Perceived Hop Aroma & Flavor: Very low to low, 5.W derived from noble-type hops. Perceived Bitterness: Medium-low to medium AMERICAN-STYLE AMBER LAGER

Fermentation Characteristics: Fruity-estery Color: Gold to copper and diacetyl aromas and flavors should not be Clarity: Appearance should be bright; chill haze perceived should not be present Body: Low to medium-low Perceived Malt Aroma & Flavor: Low to medium- Additional Notes: Dunkels do not offer an overly low caramel or toasted malt aromas and flavors sweet impression, but rather a balance between should be present malt and dark malt sweetness and hop character. Perceived Hop Aroma & Flavor: Very low to • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 medium-high °Plato) Perceived Bitterness: Very low to medium-high • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato) Fermentation Characteristics: Fruity-estery and • Alcohol by Weight (Volume) 3.8%-4.2% (4.8%- diacetyl aromas and flavors should be absent 5.3%) Body: Medium • Hop Bitterness (IBU) 16-25 • Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 • Color SRM (EBC) 15-17 (30-34 EBC) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato) 5.V • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-

GERMAN-STYLE SCHWARZBIER 5.4%) • Hop Bitterness (IBU) 18-30 Color: Very dark brown to black, with a pale- • Color SRM (EBC) 6-14 (12-28 EBC) colored head. Clarity: Beer color may be too dark to perceive. 5.X When clarity is perceivable, chill haze should not be present. AMERICAN-STYLE DARK LAGER Perceived Malt Aroma & Flavor: Medium malt Color: Light brown to very dark aroma displays a mild roasted malt character. Malt sweetness is low to medium, and displays a mild Clarity: Appearance should be bright; chill haze roasted malt character without bitterness. should not be present Perceived Hop Aroma & Flavor: Hop aroma and Perceived Malt Aroma & Flavor: Low malt aroma flavor is very low to low, derived from noble-type and flavor may include low levels of caramel hops. Perceived Hop Aroma & Flavor: Very low to low Perceived Bitterness: Low to medium Perceived Bitterness: Very low to low, and Fermentation Characteristics: Fruity-estery dissipates quickly. and diacetyl aromas and flavors should not be Fermentation Characteristics: Carbonation is perceived high. Fruity-estery, DMS and diacetyl aromas and Body: Low to medium-low flavors should not be perceived. • Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Body: low • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 • Original Gravity (°Plato) 1.040-1.050 (10-12.4 (2.6-4.1 °Plato) °Plato) • Alcohol by Weight (Volume) 3.0%-3.9% (3.8%- • Apparent Extract/Final Gravity (°Plato) 1.008- 4.9%) 1.012 (2.1-3.1 °Plato) • Hop Bitterness (IBU) 22-30 • Alcohol by Weight (Volume) 3.2%-4.4% (4.1%- • Color SRM (EBC) 25-40 (50-80 EBC) 5.6%) • Hop Bitterness (IBU) 14-24 • Color SRM (EBC) 14-25 (28-50 EBC)

5.Y 5.Z

CONTEMPORARY AMERICAN- NEW WORLD LAGER STYLE PILSENER Color: Varies with underlying style Color: Straw to gold Clarity: Chill haze should not be present Clarity: Appearance should be bright; chill haze Perceived Malt Aroma & Flavor: Varies with should not be present underlying style. Residual malt aroma and flavor Perceived Malt Aroma & Flavor: Medium-low to intensity will depend on the base beer style medium Perceived Hop Aroma & Flavor: Varies with Perceived Hop Aroma & Flavor: Hop aroma and underlying style. New World hop character should flavor is medium to high. While traditional versions be perceivable. exhibit hop-derived attribute typical of noble- Perceived Bitterness: Varies with underlying style type hops, contemporary versions will exhibit hop Fermentation Characteristics: Very low levels and aroma attributes typical of a wide range of of DMS aroma are acceptable. Fruity esters and American hop varieties, including citrus, fruit-like diacetyl flavors should not be perceived. or others. Body: Light to medium Perceived Bitterness: Medium to high New World Lagers showcase New World hop varieties Fermentation Characteristics: DMS, fruity-estery in traditional Lager Styles. When using these guidelines and diacetyl aromas and flavors should be absent. as a basis for evaluating entries at competition, brewers may be asked to provide supplemental information about Body: Medium-low to medium entries in this category to allow for accurate evaluation Additional Notes: Up to 25% corn and/or rice in of diverse entries. Such information should include the the grist should be used. Beers in this category underlying lager style upon which the entry is based. diverge from American-style lagers typical of the • Original Gravity (°Plato) Varies with style pre-Prohibition era by virtue of a wide range of hop • Apparent Extract/Final Gravity (°Plato) Varies aroma and flavor attributes. with style When using these guidelines as the basis for • Alcohol by Weight (Volume) Varies with style evaluating entries at competitions, organizers may • Bitterness (IBU) Varies with style wish to subcategorize this category into rice and corn • Color SRM (EBC) Varies with style subcategories, or may wish to group Pre-Prohibition and Contemporary American-Style Pilseners as subcategories. 5.AA • Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 FRANCONIAN-STYLE ROTBIER (3.1-4.6 °Plato) Color: Amber to dark red • Alcohol by Weight (Volume) 3.9%-4.7% (4.9%-

6.0%) Clarity: Clear to slightly hazy for unfiltered versions. Chill • Hop Bitterness (IBU) 25-40 haze should not be present. • Color SRM (EBC) 3-6 (6-12 EBC) Perceived Malt Aroma & Flavor: Light toasted malt aroma and malt sweetness is typical. Light caramel or biscuit character may be present.

Perceived Hop Aroma & Flavor: Low to medium-low, with attributes typical of noble-type hops.

Perceived Bitterness: Low to medium-low, producing a clean finish.

Fermentation Characteristics: DMS, diacetyl, fruity esters and phenolic attributes should not be present.

Body: Medium

• Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.010 (2.1- 2.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 20-28 • Color SRM (EBC) 13-23 (26-46 EBC) 46

5.BB

AMERICAN-STYLE INDIA PALE LAGER

Color: Straw to gold

Clarity: Hop haze is allowable. Chill haze should not be present

Perceived Malt Aroma & Flavor: Medium-low to medium, exhibiting bready, cracker-like or other attributes typical of pale malts

Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin

Perceived Bitterness: Medium to high, but not harsh

Fermentation Characteristics: Fruity esters, DMS and diacetyl should not be present.

Body: Medium-low to medium

Additional Notes: This style of beer should exhibit the fresh character of hops.

• Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness (IBU) 30-70 • Color SRM (EBC) 3-6 (6-12 EBC)

6.A garlic-catty, citrusy, piney or resinous character

IPA IPA that was originally associated with American- ENGLISH-STYLE INDIA PALE ALE variety hops. Hops with these attributes now also originate from countries other than the USA. Color: Gold to copper (INDIA (INDIA Perceived Bitterness: Medium-high to very high Clarity: Chill haze is acceptable at low Fermentation Characteristics: Fruity-estery temperatures aroma and flavor may be low to high. Diacetyl Perceived Malt Aroma & Flavor: Medium malt should not be perceived. flavor should be present Body: Medium-low to medium Perceived Hop Aroma & Flavor: Hop aroma and

PALE Additional Notes: The use of water with high flavor is medium to high, and often flowery. Hops mineral content may result in a crisp, dry beer from a variety of origins may be used to contribute rather than a malt-accentuated version. Sugar to a high hopping rate. Earthy and herbal English- adjuncts may be used to enhance body and variety hop character should be perceived, but may

balance. Hops of varied origins may be used result from the skillful use of hops of other origin. ALE) for bitterness or for approximating traditional Perceived Bitterness: Medium to high American character. Fermentation Characteristics: Fruity-estery • Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 flavors are moderate to very high. Traditional °Plato) interpretations are characterized by medium to • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 medium-high alcohol content. The use of water (2.5-4.1 °Plato) with high mineral content results in a crisp, dry • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- beer with a subtle and balanced character of sulfur 7.5%) compounds. Diacetyl can be absent or may be • Hop Bitterness (IBU) 50-70 perceived at very low levels. • Color SRM (EBC) 6-12 (12-24 EBC) Body: Medium Additional Notes: Non-English hops may be used 6.C for bitterness or for approximating traditional

English hop character. The use of water with high JUICY OR HAZY INDIA PALE ALE mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Color: Straw to deep gold • Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 Clarity: Low to very high degree of cloudiness is °Plato) typical of these beers. Starch, yeast, hop, protein • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 and/or other compounds contribute to a wide range (3.1-4.6 °Plato) of hazy appearance within this category. • Alcohol by Weight (Volume) 3.6%-5.6% (4.5%- Perceived Malt Aroma & Flavor: Low to low- 7.1%) medium malt aroma and flavor may be present • Hop Bitterness (IBU) 35-63 Perceived Hop Aroma & Flavor: Medium-high to • Color SRM (EBC) 6-14 (12-28 EBC) very high hop aroma and flavor are present, with

attributes typical of hops from any origin 6.B Perceived Bitterness: Medium-low to medium

AMERICAN-STYLE INDIA PALE ALE Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but Color: Gold to copper are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived. Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any Body: Medium-low to medium-high. Perceived silky temperature. or full mouthfeel may contribute to overall flavor profile. Perceived Malt Aroma & Flavor: Low-medium to medium maltiness is present in aroma and flavor Additional Notes: Grist may include a small amount of oat, wheat or other adjuncts to promote Perceived Hop Aroma & Flavor: Hop aroma and haziness. Descriptors such as “juicy” are often flavor is high, exhibiting floral, fruity (berry, tropical, used to describe the taste and aroma hop-derived stone fruit and other), sulfur/diesel-like, onion- attributes present in these beers.

• Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 6.E °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- INDIA BLACK ALE 1.016 (2.0-4.1 °Plato) Color: Dark brown to black • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- 7.5%) Clarity: Transparent to opaque • Hop Bitterness (IBU) 50-70 May differ from Perceived Malt Aroma & Flavor: Low to medium. perceived bitterness Clean and low levels of caramel, toffee, chocolate • Color SRM (EBC) 4-7 (8-14 EBC) or coffee flavors may be present. Perceived Hop Aroma & Flavor: Medium to high, exhibiting fruity (tropical, stone fruit, berry, melon 6.D and other) citrusy, piney or resinous aspects.

INDIA RED ALE Perceived Bitterness: High but not harsh Fermentation Characteristics: Diacetyl levels Color: Deep amber to dark copper/reddish-brown should be absent or present at very low levels. Clarity: Chill haze is acceptable at low Body: Medium to full temperatures • Original Gravity (°Plato) 1.050-1.085 (12.4 -20.4 Perceived Malt Aroma & Flavor: Medium to °Plato) medium-high caramel malt character should be • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 present in flavor and aroma. Low to medium biscuit (2.6 – 4.6 °Plato) or toasted malt character may also be present. • Alcohol by Weight (Volume) 4.4%-7.4% (5.5%- Perceived Hop Aroma & Flavor: Hop aroma is high, 9.3%) derived from any variety of hops. Hop flavor is high • Hop Bitterness (IBU) 50 - 90 and balanced with other beer attributes. • Color SRM (EBC) 24-40 (48 - 80 EBC) Perceived Bitterness: High to very high Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol flavors may be evident. Fruity-estery aromas and flavors are medium. Diacetyl should not be perceived. Body: Medium to full • Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.015- 1.024 (3.9-6.1 °Plato) • Alcohol by Weight (Volume) 4.9%-6.3% (6.1%- 7.9%) • Hop Bitterness (IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC)

7.A • Apparent Extract/Final Gravity (°Plato) 1.008-

EUROPEAN 1.014 (2.1-3.6 °Plato) BELGIAN-STYLE BLONDE ALE • Alcohol by Weight (Volume) 3.2%-5.0% (4.1%- 6.3%) Color: Pale to light amber • Hop Bitterness (IBU) 20-30 Clarity: Chill haze is acceptable at low • Color SRM (EBC) 6-12 (12-24 EBC) temperatures Perceived Malt Aroma & Flavor: Malt aroma and 7.C flavor is low

Perceived Hop Aroma & Flavor: Not perceived to BELGIAN-STYLE FRUIT BEER - low. Noble-type hops are commonly used. STYLE Color: Can range from pale to dark depending on Perceived Bitterness: Very low to medium-low underlying Belgian style, and is often influenced by Fermentation Characteristics: Low to medium the color of added fruit fruity-estery aromas balanced with light malty and Clarity: Clear to hazy beer is acceptable spicy aromas may be present. Low yeast-derived Perceived Malt Aroma & Flavor: Can vary from not phenolic spiciness may be perceived. Diacetyl and ALE acidic character should not be perceived. perceived to medium-high Body: Low to medium Perceived Hop Aroma & Flavor: Low to high Additional Notes: Theses beers should display a Perceived Bitterness: Varies with underlying

balance of light sweetness, spiciness and low to Belgian style medium fruity-estery flavors. Fermentation Characteristics: Acidic bacterial • Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 fermentation attributes may be evident. If present, it °Plato) contributes to acidity and enhances fruity balance. • Apparent Extract/Final Gravity (°Plato) 1.008- Body: Varies with style 1.014 (2.1-3.6 °Plato) Additional Notes: Fruit aromas, ranging from • Alcohol by Weight (Volume) 5.0%-6.2% (6.3%- subtle to intense, should be evident and should

7.9%) not be overpowered by hop aromas. Belgian-Style • Hop Bitterness (IBU) 15-30 Fruit Beers are fermented with traditional Belgian • Color SRM (EBC) 4-7 (8-14 EBC) yeast, (Wit, Abbey, Farmhouse, etc.). Within the framework of these guidelines, coconut is defined 7.B as a vegetable, and beers containing coconut should be categorized as Field Beers. Fruit or fruit BELGIAN-STYLE PALE ALE extracts, used as adjuncts in either the mash, kettle, primary or secondary fermentation, provide Color: Gold to copper harmonious fruit character ranging from subtle to Clarity: Chill haze is acceptable at low intense. Classifying these beers can be complex. temperatures Wood vessels may be used for fermentation and Perceived Malt Aroma & Flavor: Malt aroma aging, but wood-derived aromas and flavors should be low. Caramel or toasted malt flavor is such as vanillin should not be present. Versions acceptable. exhibiting attributes derived from wood or liquids previously aged in wood should be categorized in Perceived Hop Aroma & Flavor: Hop aroma and other Wood-Aged Beer categories. Fruited Belgian- flavor is low but noticeable. Noble-type hops are style beers which exhibit Brettanomyces may be commonly used. categorized in this style, when no other category Perceived Bitterness: Low to medium exists for such beers. However, a fruited Saison Fermentation Characteristics: Low to medium exhibiting Brett character should be categorized as fruity-estery aromas and flavors are evident. Low a Specialty Saison. A fruited version of a Brett Beer levels of yeast-derived phenolic spicy flavors and is categorized as Fruited Brett Beer when such a aromas may be perceived. Diacetyl should not be Brett-containing beer is not based on an existing perceived. underlying Belgian beer style. A Lambic-Style fruit Body: Low to medium beer should be categorized as a Belgian-Style Fruit Lambic. Fruited Belgian-style beers brewed • Original Gravity (°Plato) 1.044-1.054 (11-13.3 °Plato) with additional adjuncts could fall in this category

or perhaps as Experimental Beers. Fruit beers 1.034 (1-8.5 °Plato) fermented with German, British or American ale • Alcohol by Weight (Volume) 0.4%-2.8% (0.5%- or lager yeast should be categorized as American- 3.5%) Style Fruit Beers or as Fruit Wheat Beers. • Hop Bitterness (IBU) 5-15 • Color SRM (EBC) 5-50 (10-100 EBC) When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such 7.E information might include the underlying beer style upon which the entry is based, or other information unique to the BELGIAN-STYLE WITBIER entry such as fruit(s) used or processing which influence perceived sensory outcomes. Color: Straw to pale • Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 Clarity: Unfiltered starch and yeast haze should be °Plato) visible. Wits are traditionally bottle conditioned and • Apparent Extract/Final Gravity (°Plato) 1.006- served cloudy. 1.030 (1.5-7.6 °Plato) Perceived Malt Aroma & Flavor: Very low to low • Alcohol by Weight (Volume) 2.0%-9.5% (2.5%- Perceived Hop Aroma & Flavor: Not perceived 12.0%) • Hop Bitterness (IBU) 5-70 Perceived Bitterness: Low, from noble-type hops. • Color SRM (EBC) 5-50 (10-100 EBC) Fermentation Characteristics: Low to medium fruity-estery aromas and flavors should be present. Diacetyl should not be perceived. Mild phenolic 7.D spiciness and yeast flavors may be evident. Mild

BELGIAN-STYLE TABLE BEER acidity is appropriate. Body: Low to medium, with a degree of creaminess Color: Gold to black. Caramel color is sometimes from wheat starch. added to adjust color. Additional Notes: Wits are brewed with malted Clarity: Beer color may be too dark to perceive. barley, unmalted wheat and sometimes oats. When clarity is perceivable, chill haze is acceptable They are spiced with coriander and orange peel. at low temperatures. Coriander and light orange peel aroma may be Perceived Malt Aroma & Flavor: Mild malt perceived, sometimes as an unidentified spiciness. character might be evident • Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Perceived Hop Aroma & Flavor: Not perceived to • Apparent Extract/Final Gravity (°Plato) 1.006- very low 1.010 (1.5-2.6 °Plato) Perceived Bitterness: Very low to low • Alcohol by Weight (Volume) 3.8%-4.4% (4.8%- 5.6%) Fermentation Characteristics: Diacetyl character • Hop Bitterness (IBU) 10-17 should not be perceived. Traditional versions do not • Color SRM (EBC) 2-4 (4-8 EBC) use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharine added 7.F post fermentation for additional sweetness and to increase smoothness. BELGIAN-STYLE PALE STRONG ALE Body: Low Color: Pale to copper Additional Notes: These beers may contain malted Clarity: Chill haze is acceptable at low barley, wheat, and rye as well as unmalted wheat, temperatures rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are Perceived Malt Aroma & Flavor: Malt character sometimes added, but are barely perceptible. The is low to medium. A complex fruitiness is often mouthfeel is light to moderate, and sometimes present. boosted with unfermented sugars/malt sugars. Perceived Hop Aroma & Flavor: Medium-low to Low carbonation and aftertaste are typical. medium-high • Original Gravity (°Plato) 1.008-1.038 (2.1-9.5 °Plato) Perceived Bitterness: Medium-low to medium- • Apparent Extract/Final Gravity (°Plato) 1.004- high

Fermentation Characteristics: Low to medium • Alcohol by Weight (Volume) 5.6%-8.8% (7.1%- fruity-estery aromas should be evident. Low levels 11.2%) of yeast-derived phenolic spicy flavors and aromas • Hop Bitterness (IBU) 20-50 may also be perceived. Diacetyl, if present, should • Color SRM (EBC) 9-35 (18-70 EBC) be at very low levels. Body: Very low to medium 7.H Additional Notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and BELGIAN-STYLE DUBBEL spices are sometimes used to delicately flavor Color: Brown to very dark these strong ales. These beers can be malty in overall impression or dry and highly attenuated. Clarity: Chill haze is acceptable at low They can have a deceptively high alcohol character temperatures. Slight yeast haze may be evident in and a relatively light body for beers of high alcoholic bottle conditioned versions. strength. Some versions may be equally high in Perceived Malt Aroma & Flavor: Cocoa, dark or alcohol with a more medium in body. dried fruit and/or caramel aroma attributes should • Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 be present along with malty sweetness. °Plato) Perceived Hop Aroma & Flavor: Low, if present. • Apparent Extract/Final Gravity (°Plato) 1.008- Perceived Bitterness: Medium-low to medium 1.024 (2-6.1 °Plato) Fermentation Characteristics: Fruity-estery • Alcohol by Weight (Volume) 5.6%-8.8% (7.1%- aromas and flavors (especially banana) are 11.2%) appropriate at low levels. Diacetyl character should • Hop Bitterness (IBU) 20-50 not be perceived. • Color SRM (EBC) 3.5-10 (7-20 EBC) Body: Low to medium Additional Notes: Head should be dense and 7.G mousse-like

BELGIAN-STYLE DARK STRONG ALE • Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 °Plato) Color: Medium amber to very dark • Apparent Extract/Final Gravity (°Plato) 1.012-1.016 Clarity: Chill haze is acceptable at low (3.1-4.1 °Plato) temperatures • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- Perceived Malt Aroma & Flavor: Medium to 7.6%) • Hop Bitterness (IBU) 20-35 high malt aroma and complex fruity aromas are • Color SRM (EBC) 16-36 (32-72 EBC) distinctive. Medium to high malt intensity can be rich, creamy and sweet. Fruity complexity along with soft roasted malt flavor adds distinct 7.I character. Perceived Hop Aroma & Flavor: Low to medium BELGIAN-STYLE TRIPEL Perceived Bitterness: Low to medium Color: Pale to light amber Fermentation Characteristics: Very little or no Clarity: Chill haze is acceptable at low diacetyl character should be perceived. Low levels temperatures. Traditional Tripels are bottle of phenolic spiciness may be perceived. conditioned and may exhibit slight yeast haze. Body: Medium to full However, yeast should not be intentionally roused. Additional Notes: These beers are often (though Perceived Malt Aroma & Flavor: Low sweetness not always) brewed with dark Belgian candy sugar. from very pale malts should be present. There Herbs and spices are sometimes used to delicately should be no roasted or dark malt character. flavor these strong ales. These beers can be well Perceived Hop Aroma & Flavor: Low, if present attenuated with a deceptive alcoholic strength. Perceived Bitterness: Medium to medium-high • Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 Fermentation Characteristics: A complex, °Plato) sometimes mildly spicy, aroma and flavor • Apparent Extract/Final Gravity (°Plato) 1.012- characterize this style. Clove-like phenolic aroma 1.024 (3.1-6.1 °Plato)

and flavor may be very low. Fruity-estery aromas • Original Gravity (°Plato) 1.084-1.120 (20.2-28 and flavors, including banana, are also common, °Plato) but not required. Traditional Tripels are often well • Apparent Extract/Final Gravity (°Plato) 1.014- attenuated. Alcohol strength and flavor should be 1.020 (3.6-5.1 °Plato) perceived. • Alcohol by Weight (Volume) 7.2%-11.2% (9.1%- Body: Medium 14.2%) • Hop Bitterness (IBU) 25-50 Additional Notes: Head should be dense and • Color SRM (EBC) 8-25 (16-50 EBC) mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though 7.K any sweet finish should be light. Oxidized character, if evident in aged Tripels, should be mild and OTHER BELGIAN-STYLE ALE pleasant. Color: Varies with style • Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato) Clarity: Varies with style • Apparent Extract/Final Gravity (°Plato) 1.008- 1.018 (2.1-4.6 °Plato) Perceived Malt Aroma & Flavor: Malt perception, • Alcohol by Weight (Volume) 5.6%-8.0% (7.1%- both in flavor and aroma, varies widely depending 10.1%) on style. • Hop Bitterness (IBU) 20-45 Perceived Hop Aroma & Flavor: Hop aroma and • Color SRM (EBC) 4-7 (8-14 EBC) hop flavor varies widely depending on style

Perceived Bitterness: Varies depending on style 7.J Fermentation Characteristics: Varies with style Body: Varies with style BELGIAN-STYLE QUADRUPEL Additional Notes: Beers in this category recognize Color: Amber to dark brown the uniqueness and traditions of Belgian brewing, Clarity: Chill haze is acceptable at low but do not adhere to other Belgian-style categories temperatures defined in these guidelines. Balance is a key component when assessing these beers. Wood- Perceived Malt Aroma & Flavor: Caramel, dark and barrel-aged versions should be categorized sugar and malty sweet flavors and aromas can be as wood and barrel-aged beers. Fruited versions intense, but not cloying, and should complement should be categorized as Belgian-style fruit beers. fruitiness. When using these guidelines as the basis for evaluating Perceived Hop Aroma & Flavor: Not perceived to entries at competitions, brewers may be asked to provide very low supplemental information about entries in this category Perceived Bitterness: Low to medium-low to allow for accurate evaluation of diverse entries. Such information might include an underlying Belgian beer Fermentation Characteristics: Perception of style not otherwise defined in these guidelines or other alcohol can be strong. Complex fruity flavors, such information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. as raisins, dates, figs, grapes and/or plums are often present and may be accompanied by wine- • Original Gravity (°Plato) Varies with style like attributes at low levels. Clove-like phenolic • Apparent Extract/Final Gravity (°Plato) Varies flavor and aroma should not be evident. Diacetyl with style and DMS should not be perceived. • Alcohol by Weight (Volume) Varies with style Body: Full with creamy mouthfeel • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style (Varies with Additional Notes: Head should be dense and style EBC) mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.

7.L slightly acidic, fruity, horsey, goaty and/or leather- like, may be evident but are not required. Fruitiness FRENCH-STYLE BIÈRE DE GARDE and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and Color: Light amber to chestnut brown/red often bottle conditioned contributing some yeast Clarity: Chill haze is acceptable. These beers are character and high carbonation. often bottle conditioned so slight yeast haze is Body: Very low to low acceptable. • Original Gravity (°Plato) 1.040-1.060 (10-14.7 Perceived Malt Aroma & Flavor: These beers are °Plato) characterized by a toasted malt aroma along with a • Apparent Extract/Final Gravity (°Plato) 1.006- slight malt sweetness and/or toasted malt flavor. 1.010 (1.5-2.5 °Plato) Perceived Hop Aroma & Flavor: Low to medium • Alcohol by Weight (Volume) 3.5%-5.4% (4.4%- from noble-type hops 6.8%) Perceived Bitterness: Low to medium • Hop Bitterness (IBU) 20-38 • Color SRM (EBC) 4-7 (8-14 EBC) Fermentation Characteristics: Fruity-estery aromas are medium to high. Fruity-estery flavors can be light to medium. Diacetyl should not be 7.N perceived. Bière de Garde may have Brettanomyces yeast-derived flavors that are slightly acidic, fruity, SPECIALTY SAISON horsey, goaty and/or leather-like. Alcohol may be evident in higher strength beers. Color: Pale to dark brown Body: Low to medium Clarity: Chill haze or slight yeast haze is acceptable Additional Notes: Earthy and/or cellar-like aromas Perceived Malt Aroma & Flavor: Typically low to are acceptable. medium-low, but may vary in beers made with specialty malts. • Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 °Plato) Perceived Hop Aroma & Flavor: low to medium • Apparent Extract/Final Gravity (°Plato) 1.012- Perceived Bitterness: Medium to medium-high 1.024 (3.1-6.1 °Plato) Fermentation Characteristics: Fruity-estery • Alcohol by Weight (Volume) 3.5%-6.3% (4.4%- aromas are medium to high. Diacetyl character 8.0%) should not be perceived. Complex alcohols, herbs, • Hop Bitterness (IBU) 20-30 spices, low Brettanomyces attributes including • Color SRM (EBC) 7-16 (14-32 EBC) slightly acidic, fruity, horsey, goaty and leather- like, as well as clovey and smoky phenolics may 7.M be present. Herb and/or spice flavors, including notes of black pepper, may be evident. Fruitiness CLASSIC FRENCH & BELGIAN- from fermentation is generally perceptible. A low STYLE SAISON level of sour acidic flavor is acceptable when in balance with other components. These beers are Color: Gold to light amber often bottle conditioned and display some yeast Clarity: Chill haze or slight yeast haze is acceptable character and high carbonation. Perceived Malt Aroma & Flavor: Low, but providing Body: Low to medium foundation for the overall balance. Additional Notes: Contemporary Specialty Saison Perceived Hop Aroma & Flavor: Low to medium represent a very wide family of specialty beers. and characterized by European-type hops: floral, Ingredients including spices, herbs, flowers, fruits, herbal and/or woody traits are common. vegetables, fermentable sugars and carbohydrates, 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 body, malt character, esters, alcohol level and hop aromas and flavors are medium to high. Diacetyl character should harmonize with attributes from should not be perceived. Very low levels of special ingredients. Brettanomyces yeast-derived flavors that are

When using these guidelines as the basis for evaluating 7.P entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such SOUTH GERMAN-STYLE HEFEWEIZEN information might include the underlying beer style upon which the entry is based, or other information unique Color: Straw to amber to the entry such as ingredients such as malts and Clarity: If served with yeast, appearance may be grains, hop varieties, microflora, fruit, spices, or other very cloudy. ingredients, etc. or processing which influence perceived sensory outcomes. Perceived Malt Aroma & Flavor: Very low to medium-low • Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) Perceived Hop Aroma & Flavor: Not perceived to • Apparent Extract/Final Gravity (°Plato) 1.008- very low 1.014 (2.0-3.5 °Plato) Perceived Bitterness: Very low • Alcohol by Weight (Volume) 3.5%-6.6% (4.4%- Fermentation Characteristics: Med-low to med- 8.4%) high fruity and phenolic attributes are hallmarks • Hop Bitterness (IBU) 20-40 of this style. Phenolic attributes such as clove, • Color SRM (EBC) 4-20 (8-40 EBC) nutmeg, smoke and vanilla are present. Banana

ester aroma and flavor should be present at low 7.O to medium-high levels. No diacetyl should be perceived. GERMAN-STYLE LEICHTES WEIZEN Body: Medium to full Additional Notes: These beers are made with at Color: Straw to copper-amber least 50 percent malted wheat. Hefeweizens are Clarity: If served with yeast, appearance may be very highly carbonated. These beers are typically very cloudy. (though not always) roused during pouring, and Perceived Malt Aroma & Flavor: Very low to when yeast is present, they will have a yeasty flavor medium-low and a characteristically fuller mouthfeel. Perceived Hop Aroma & Flavor: Not perceived to • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 very low °Plato) Perceived Bitterness: Very low • Apparent Extract/Final Gravity (°Plato) 1.008- Fermentation Characteristics: The phenolic 1.016 (2.1-4.1 °Plato) and estery aromas typical of Weissbiers should • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%- be present but less pronounced in this style. 5.6%) The overall flavor profile is less complex than • Hop Bitterness (IBU) 10-15 Hefeweizen due to a lower alcohol content and • Color SRM (EBC) 3-9 (6-18 EBC) there is less yeasty flavor. No diacetyl should be perceived. 7.Q

Body: Low with a lighter mouthfeel than Hefeweizen. The German word “leicht” means SOUTH GERMAN-STYLE KRISTAL WEIZEN light, and as such these beers are light versions of Hefeweizen. Color: Straw to amber Additional Notes: These beers are made with at Clarity: Clear with no chill haze present. Because least 50 percent wheat malt. They are often roused the beer is filtered, no yeast should be present. during pouring, and when yeast is present, they will Perceived Malt Aroma & Flavor: Malt sweetness is have a yeasty flavor and a fuller mouthfeel. very low to medium-low • Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) Perceived Hop Aroma & Flavor: Not perceived to • Apparent Extract/Final Gravity (°Plato) 1.004- very low 1.008 (1-2.1 °Plato) Perceived Bitterness: Very low • Alcohol by Weight (Volume) 2.0%-2.8% (2.5%- Fermentation Characteristics: The aroma and 3.5%) flavor is very similar to Hefeweizen with the • Hop Bitterness (IBU) 10-15 caveat that fruity and phenolic characters are not • Color SRM (EBC) 3.5-15 (7-30 EBC) combined with the yeasty flavor and fuller-bodied

mouthfeel of yeast. The phenolic characteristics • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 are often described as clove-like or nutmeg-like °Plato) and can be smoky or even vanilla-like. A Banana- • Apparent Extract/Final Gravity (°Plato) 1.008- like ester aroma and flavor is often present. No 1.016 (2.1-4.1 °Plato) diacetyl should be perceived. Kristal Weizens are • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%- well attenuated and very highly carbonated. 5.4%) Body: Medium to full • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 9-13 (18-26 EBC) Additional Notes: These beers are made with at least 50 percent malted wheat. They have no yeast flavor and they exhibit a cleaner, drier mouthfeel 7.S than counterparts served with yeast. • Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 SOUTH GERMAN-STYLE DUNKEL WEIZEN °Plato) Color: Copper-brown to very dark • Apparent Extract/Final Gravity (°Plato) 1.008- Clarity: If served with yeast, appearance may be 1.016 (2.1-4.1 °Plato) very cloudy • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%- 5.6%) Perceived Malt Aroma & Flavor: Distinct sweet • Hop Bitterness (IBU) 10-15 maltiness and a chocolate-like character from • Color SRM (EBC) 3-9 (6-18 EBC) roasted malt characterize this beer style. Dark barley malts are frequently used along with dark Cara or color malts. 7.R Perceived Hop Aroma & Flavor: Not perceived

SOUTH GERMAN-STYLE Perceived Bitterness: Low BERNSTEINFARBENES WEIZEN Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are Color: Amber to light brown. The German word present but less pronounced in Dunkel Weissbiers. Clarity: If served with yeast, appearance may be Dunkel Weissbiers should be well attenuated and very cloudy. very highly carbonated. No diacetyl should be Perceived Malt Aroma & Flavor: Distinct sweet perceived maltiness and caramel or bready character is Body: Medium to full derived from the use of medium-colored malts Additional Notes: These beers are made with at Perceived Hop Aroma & Flavor: Not perceived least 50 percent wheat malt. They are often roused Perceived Bitterness: Low during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller Fermentation Characteristics: The phenolic and mouthfeel. estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes • Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Weissbiers. These beers should be well attenuated °Plato) and very highly carbonated. No diacetyl should be • Apparent Extract/Final Gravity (°Plato) 1.008- perceived. 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%- Body: Medium to full 5.4%) Additional Notes: These beers are made with at • Hop Bitterness (IBU) 10-15 least 50 percent wheat malt. They are often roused • Color SRM (EBC) 10-25 (20-50 EBC) during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.

8.A • Alcohol by Weight (Volume) 2.7%-3.4% (3.4%-

SESSION 4.4%) ORDINARY BITTER • Hop Bitterness (IBU) 10-20 • Color SRM (EBC) 6-9 (12-18 EBC) Color: Gold to copper-colored Clarity: Chill haze is allowable at cold temperatures 8.C Perceived Malt Aroma & Flavor: Low to medium

residual malt sweetness should be present ENGLISH-STYLE DARK MILD ALE Perceived Hop Aroma & Flavor: Very low to BEER medium-low Color: Reddish-brown to very dark Perceived Bitterness: Medium Clarity: Chill haze is acceptable at low temperatures Fermentation Characteristics: Mild carbonation

traditionally characterizes draft-cask versions, Perceived Malt Aroma & Flavor: Malt and caramel but in bottled versions, a slight increase in carbon should be evident in the aroma and flavor while dioxide content is acceptable. Fruity-estery and licorice and roast malt may also be present very low diacetyl flavors are acceptable, but should Perceived Hop Aroma & Flavor: Very low be minimized in this form of Bitter. Perceived Bitterness: very low to low Body: Low to medium Fermentation Characteristics: Very low diacetyl When using these guidelines as the basis for evaluating flavors may be appropriate in this low-alcohol beer. entries at competitions, competition organizers may Fruity-estery character is very low to medium-low. choose to create subcategories which reflect English and American hop character. Body: Medium-low to medium • Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- • Apparent Extract/Final Gravity (°Plato) 1.006- 1.008 (1-2.1 °Plato) 1.012 (1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.7%-3.4% (3.4%- • Alcohol by Weight (Volume) 2.4%-3.3% (3.0%- 4.4%) 4.2%)

• Hop Bitterness (IBU) 10-24 • Hop Bitterness (IBU) 20-35 • Color SRM (EBC) 17-34 (34-68 EBC) • Color SRM (EBC) 5-12 (10-24 EBC)

8.D 8.B

ENGLISH-STYLE PALE MILD ALE SESSION INDIA PALE ALE Color: Gold to copper Color: Light amber to medium amber Clarity: Chill haze is acceptable at low Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperatures temperature. Perceived Malt Aroma & Flavor: Malt flavor and Perceived Malt Aroma & Flavor: A low to medium aroma dominate the flavor profile maltiness should be present in aroma and flavor. Perceived Hop Aroma & Flavor: Hop aroma and Perceived Hop Aroma & Flavor: Hop aroma and flavor range from very low to low flavor are medium to high and can display qualities Perceived Bitterness: Very low to low from a wide variety of hops from all over the world. Fermentation Characteristics: Very low diacetyl Overall hop character is assertive. flavors may be appropriate in this low-alcohol beer. Perceived Bitterness: Medium to high Fruity-estery character is very low to medium-low. Fermentation Characteristics: Fruity-estery Body: Low to medium-low aroma and flavor is low to medium. Diacetyl should • Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) not be perceived. • Apparent Extract/Final Gravity (°Plato) 1.004- Body: Low to medium 1.008 (1-2.1 °Plato)

Additional Notes: Beers exceeding 5.0% abv are Body: Should mimic underlying style upon which not considered Session India Pale Ales. Beers beer is based under 5.0% abv (4.0% abw) which meet the criteria Additional Notes: This category includes any style for another classic or traditional style category are of beer made lower in strength than described not considered Session India Pale Ales. in the classic style guidelines. These beers • Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 should exhibit lower alcohol content than the °Plato) classic style. Drinkability is key to a successful • Apparent Extract/Final Gravity (°Plato) 1.008- session beer. Beers exceeding 5.0% abv (4% abw) 1.014 (2-4.6 °Plato) are not categorized as Session Beer/Reduced • Alcohol by Weight (Volume) 3.0%-4.0% (3.7%- Alcohol Beer. Beers which fit in another classic or 5.0%) traditional category should not be categorized as • Hop Bitterness (IBU) 40-55 Session Beers/Reduced Alcohol Beer. • Color SRM (EBC) 4-12 (8-24 EBC) When using these guidelines as a basis for evaluating entries at competition, brewers may be asked to provide supplemental information about entries in this category 8.E to allow for accurate evaluation of diverse entries. Such information should include the underlying style upon which SESSION BEER/REDUCED ALCOHOL BEER the entry is based. At competition, Session IPA’s would be entered into Session India Pale Ale’s category Color: Should mimic underlying style upon which The stated ABV must be as advertised. Entries in this style beer is based may be audited to verify alcohol content and competition Clarity: Should mimic underlying style upon which organiser’s may request brewers to provide their own report on alcohol content. beer is based Perceived Malt Aroma & Flavor: Should mimic • Original Gravity (°Plato) 1.034-1.040 (8.5-10 °Plato) underlying style upon which beer is based • Apparent Extract/Final Gravity (°Plato) 1.004- 1.010 (1-2.6 °Plato) Perceived Hop Aroma & Flavor: Should mimic • Alcohol by Weight (Volume) 2.8%-3.5% (3.5%- underlying style upon which beer is based 5.0%) Perceived Bitterness: Should mimic underlying • Hop Bitterness (IBU) 10-35 style upon which beer is based • Color SRM (EBC) 2+ (4+ EBC) Fermentation Characteristics: Should mimic underlying style upon which beer is based

9.A on their yeast either in bulk storage or through

STRONG conditioning in the bottle. This contributes to a AMERICAN-STYLE STRONG PALE ALE rich, wine-like and often sweet oxidized character. Complex estery attributes may also emerge. Color: Deep golden to copper Very low diacetyl character may be evident and is Clarity: Chill haze is acceptable at low acceptable. temperatures. Hop haze is allowable at any Body: Medium to full temperature.

Additional Notes: Wood-aged attributes such

BEER Perceived Malt Aroma & Flavor: Low caramel malt as vanilla are acceptable. Horsey, goaty, leathery aroma is allowable. Low level maltiness may include and phenolic character and acidity produced by low caramel malt character. Brettanomyces may also be present but should Perceived Hop Aroma & Flavor: Hop aroma and be at low levels and balanced with other flavors.

flavor is high, exhibiting floral, fruity (berry, tropical, Residual flavors that come from liquids previously stone fruit and other), sulfur/diesel-like, onion- aged in a barrel, such as bourbon or sherry, should garlic-catty, citrusy, piney or resinous character not be present. that was originally associated with American- This style may be split into two categories, strong and variety hops. Hops with these attributes now also very strong. Brettanomyces and acidic characters reflect originate from countries other than the USA. historical character. Competition organizers may choose to distinguish these types of old ale from modern versions. Perceived Bitterness: High Fermentation Characteristics: Fruity-estery • Original Gravity (°Plato) 1.058-1.088 (14.3-21.1 aroma and flavor may be low to high. Diacetyl °Plato) should not be perceived. • Apparent Extract/Final Gravity (°Plato) 1.014- 1.030 (3.6-7.6 °Plato) Body: Medium • Alcohol by Weight (Volume) 5.0%-7.2% (6.3%- • Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 9.1%) °Plato) • Hop Bitterness (IBU) 30-65 • Apparent Extract/Final Gravity (°Plato) 1.008- • Color SRM (EBC) 12-30 (24-60 EBC) 1.016 (2.1-4.1 °Plato)

• Alcohol by Weight (Volume) 4.4%-5.6% (5.6%- 7.0%) 9.C • Hop Bitterness (IBU) 40-50 • Color SRM (EBC) 6-14 (12-28 EBC) SCOTCH ALE

Color: Light reddish-brown to very dark 9.B Clarity: Chill haze is acceptable at low temperatures OLD ALE Perceived Malt Aroma & Flavor: Scotch Ales are Color: Copper-red to very dark aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often Clarity: Chill haze is acceptable at low part of the profile. Dark roasted malt flavors may be temperatures evident at low levels. Perceived Malt Aroma & Flavor: Fruity-estery Perceived Hop Aroma & Flavor: Not perceived to aroma can contribute to the malt aroma and very low flavor profile. Old Ales have a malt and sometimes caramel sweetness. Perceived Bitterness: Not perceived to very low Perceived Hop Aroma & Flavor: Very low to Fermentation Characteristics: Fruity esters, if medium present, are generally at low levels. Low levels of diacetyl are acceptable. Perceived Bitterness: Evident but minimal Body: Full Fermentation Characteristics: Fruity-estery flavors can contribute to the character of this Additional Notes: A brewery-fresh experience ale. Alcohol types can be varied and complex. A is intended with these beers. Oxidation is not an distinctive quality of Old Ales is that they undergo acceptable character. Pleasantly oxidized Scotch an aging process, often for years. Aging can occur Ales should be classified in Aged Beer categories.

When using these guidelines as the basis for evaluating 9.E entries at competitions, Strong Scotch Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though AMERICAN-STYLE IMPERIAL STOUT there is little evidence suggesting that traditionally made Strong Scotch Ales exhibited peat smoke character, the Color: Black current marketplace offers many examples with peat or Clarity: Opaque smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Strong Perceived Malt Aroma & Flavor: Extremely rich Scotch Ales with medium or higher smoke character malty aroma is typical. Extremely rich malty flavor are considered smoke Flavored beers and should be with full sweet malt character is typical. Roasted categorized elsewhere. malt astringency and bitterness can be moderate • Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 but should not dominate the overall character. °Plato) Perceived Hop Aroma & Flavor: Medium-high to • Apparent Extract/Final Gravity (°Plato) 1.016- high with floral, citrus and/or herbal character. 1.028 (4.1-7.1 °Plato) Perceived Bitterness: Medium-high to very high • Alcohol by Weight (Volume) 5.2%-6.7% (6.6%- and balanced with rich malt character. 8.5%) • Hop Bitterness (IBU) 25-35 Fermentation Characteristics: Fruity-estery • Color SRM (EBC) 15-30 (30-60 EBC) aromas and flavors are high. Diacetyl should be absent. Body: Full 9.D • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 BRITISH-STYLE IMPERIAL STOUT °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020- Color: Ranging from dark copper typical of some 1.030 (5.1-7.6 °Plato) historic examples, to very dark more typical of • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%- contemporary examples 12.0%) Clarity: Opaque in darker versions. When clarity • Hop Bitterness (IBU) 50-80 is perceivable, chill haze is acceptable at low • Color SRM (EBC) 40+ (80+ EBC) temperatures. Perceived Malt Aroma & Flavor: Extremely rich 9.F malty flavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt AMERICAN-STYLE IMPERIAL PORTER astringency. Color: Black Perceived Hop Aroma & Flavor: Very low to medium, with floral, citrus or herbal qualities. Clarity: Opaque Perceived Bitterness: Medium, and should not Perceived Malt Aroma & Flavor: No roast barley overwhelm the overall balance. The bitterness or strong burnt/black malt character should be may be higher in darker versions while maintaining perceived. Medium malt, caramel and cocoa balance with sweet malt. sweetness should be present. Fermentation Characteristics: High alcohol Perceived Hop Aroma & Flavor: Low to medium- content is evident. High fruity-estery character high may be present. Diacetyl should be absent. Perceived Bitterness: Medium-low to medium Body: Full Fermentation Characteristics: Fruity-estery Additional Notes: This style was also originally flavors and aromas should be evident but not called “Russian Imperial Stout.” overpowering and should complement hop character and malt-derived sweetness. Diacetyl • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 should be absent. °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020- Body: Full 1.030 (5.1-7.6 °Plato) • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%- °Plato) 12.0%) • Apparent Extract/Final Gravity (°Plato) 1.020- • Hop Bitterness (IBU) 45-65 1.030 (5.1-7.6 °Plato) • Color SRM (EBC) 20-35+ (40-70+ EBC)

• Alcohol by Weight (Volume) 5.5%-9.5% (7.0%- Perceived Malt Aroma & Flavor: Medium malty 12.0%) sweetness should be present. If dark, a mild roast • Hop Bitterness (IBU) 35-50 malt character should emerge in the flavor and, to a • Color SRM (EBC) 40+ (80+ EBC) lesser degree, in the aroma. Perceived Hop Aroma & Flavor: Not perceived 9.G Perceived Bitterness: Low Fermentation Characteristics: Balanced, clove- BALTIC-STYLE PORTER like phenolic and fruity-estery banana notes produce a well-rounded flavor and aroma. No Color: Very deep ruby/garnet to black diacetyl should be perceived. Carbonation should Clarity: Often opaque. When clarity is perceivable, be high. chill haze should not be present. Body: Medium to full Perceived Malt Aroma & Flavor: Malt sweetness Additional Notes: These beers are made with at is medium-low to medium-high. Distinctive malt least 50 percent wheat malt. They are often roused aromas and flavors of caramelized sugars, dark during pouring, and when yeast is present, they will sugars and licorice along with chocolate character have a yeasty flavor and a fuller mouthfeel. of roasted malts are present. Roasted dark malts may contribute coffee character but there should • Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 be no bitter or astringent flavors. Debittered roast °Plato) malts are best used for this style. • Apparent Extract/Final Gravity (°Plato) 1.016- 1.028 (4.1-7.1 °Plato) Perceived Hop Aroma & Flavor: Very low. Floral • Alcohol by Weight (Volume) 5.5%-7.5% (7.0%- hop aroma can complement aromatics. 9.5%) Perceived Bitterness: Low to medium-low • Hop Bitterness (IBU) 15-35 Fermentation Characteristics: Due to its alcoholic • Color SRM (EBC) 4.5-30 (9-60 EBC) strength, there may be very low to low levels of complex alcohol aromas and flavors and/or higher levels of fruitiness suggestive of berries, 9.I grapes and plums, but not banana. Fruity-estery AMERICAN-STYLE BARLEY WINE ALE aromas and flavors from warm fermentation is not appropriate. Diacetyl and DMS should not be Color: Amber to deep red/copper-garnet apparent. Clarity: Chill haze is acceptable at low Body: Medium to full temperatures Additional Notes: Baltic Porter is brewed with Perceived Malt Aroma & Flavor: Caramel and/or lager yeast and fermented and lagered cold toffee malt aromas are often present. High residual producing a smooth beer malty sweetness, often with caramel and/or toffee • Original Gravity (°Plato) 1.072-1.092 (17.5-22 flavors, should be present. °Plato) Perceived Hop Aroma & Flavor: Hop aroma • Apparent Extract/Final Gravity (°Plato) 1.016- and flavor is medium to very high. American hop 1.022 (4.1-5.6 °Plato) varieties are often used, but are not required for • Alcohol by Weight (Volume) 6.0%-7.4% (7.6%- this style. 9.3%) Perceived Bitterness: High • Hop Bitterness (IBU) 35-40 • Color SRM (EBC) 20+ (40+ EBC) Fermentation Characteristics: Complex alcohols are evident. Fruity-estery aromas and flavors are often high. Very low levels of diacetyl are 9.H acceptable.

SOUTH GERMAN-STYLE WEIZENBOCK Body: Full Additional Notes: Vinous, sherry-like or port- Color: Gold to very dark like attributes arising from oxidation may be Clarity: If served with yeast, appearance may be considered positive when in harmony with overall very cloudy. flavor profile.

• Original Gravity (°Plato) 1.090-1.120 (21.6-28 Fermentation Characteristics: Typical of °Plato) underlying style of beer being aged. Within the • Apparent Extract/Final Gravity (°Plato) 1.024- framework of these guidelines, these beers contain 1.028 (6.1-7.1 °Plato) alcohol greater than 5.0% abw or 6.3% abv when • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%- consumed. Alcohol may be evident in stronger 12.2%) versions, in harmony with other flavor and aroma • Hop Bitterness (IBU) 60-100 attributes, and not harsh. • Color SRM (EBC) 11-18 (22-36 EBC) Body: Varies with underlying style

Additional Notes: Within the framework of these 9.J guidelines, these beers meet the criteria for color and alcohol content shown above. Lower alcohol BRITISH-STYLE BARLEY WINE ALE (<5% abw or <6.3% abv) wood-aged beers should be categorized as other wood-aged beer styles. Color: Tawny copper to deep red/copper-garnet These are any traditional or experimental style of Clarity: Chill haze is acceptable at low lager, ale or hybrid beer aged in either a wooden temperatures barrel or in contact with wood. These beers are Perceived Malt Aroma & Flavor: Residual malty aged with the intention of developing unique sweetness is high attributes imparted by the wood and/or by liquids Perceived Hop Aroma & Flavor: Hop aroma and that had previously been stored in contact with flavor are very low to medium. English type hops the wood. Wood aging does not necessarily impart are often used but are not required for this style. wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, Perceived Bitterness: Low to medium wine and other barrels are often used, imparting Fermentation Characteristics: Complexity of complexity and uniqueness to a beer. A balance alcohols and fruity-estery attributes are often of aroma, flavor and mouthfeel results from the high and balanced with the high alcohol content. marriage of new beer with attributes imparted by Low levels of diacetyl are acceptable. Caramel and the wood or barrel. These beers may or may not some oxidized character (vinous aromas and/or have Brettanomyces character. Sour wood-aged flavors) may be considered positive attributes. beers should be categorized elsewhere. Fruited Body: Full or spiced wood-aged beers which meet the • Original Gravity (°Plato) 1.085-1.120 (20.4-28 criteria for color and alcohol content and which °Plato) exhibit attributes of wood-aging are appropriately • Apparent Extract/Final Gravity (°Plato) 1.024- categorized here and may take on the color, flavors 1.028 (6.1-7.1 °Plato) and aromas of added fruits or spices. • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%- When using these guidelines as the basis for evaluating 12.2%) entries at competitions, brewers may be asked to provide supplemental information about entries in this category • Hop Bitterness (IBU) 40-65 to allow for accurate evaluation of diverse entries. Such • Color SRM (EBC) 11-20 (22-40 EBC) information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or 9.K barrel, age, char level or previous liquids held by the wood, ingredients or other processing which influence perceived WOOD AND BARREL-AGED STRONG BEER sensory outcomes. • Original Gravity (°Plato) Varies with style Color: Varies with underlying style • Apparent Extract/Final Gravity (°Plato) Varies Clarity: Varies with underlying style with style Perceived Malt Aroma & Flavor: Varies with • Alcohol by Weight (Volume) >5.0% (>6.3%) underlying style • Hop Bitterness (IBU) Varies with style Perceived Hop Aroma & Flavor: Varies with • Color SRM (EBC) Varies with style underlying style Perceived Bitterness: Varies with underlying style

9.L When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category STRONG ALE to allow for accurate evaluation of diverse entries. Such information might include the underlying beer Color: Amber to dark brown style(s) being made to higher alcoholic strength, or other information unique to the entry such as ingredients or Clarity: Chill haze is acceptable at low processing which influence perceived sensory outcomes temperatures such as microflora, fruit, spices or other ingredients, wood Perceived Malt Aroma & Flavor: Medium to high aging, etc. malt and caramel sweetness. Very low levels of • Original Gravity (°Plato) Varies with style roast malt may be perceived. • Apparent Extract/Final Gravity (°Plato) Varies Perceived Hop Aroma & Flavor: Not perceived to with style very low • Alcohol by Weight (Volume) 6.4%+ (8%+) • Hop Bitterness (IBU) Varies with style Perceived Bitterness: Evident but minimal, and • Color SRM (EBC) Varies with style balanced with malt flavors.

Fermentation Characteristics: A rich, often sweet and complex fruity-estery character can contribute 9.N to the profile of Strong Ales. Alcohol types can be varied and complex. Very low levels of diacetyl are TRADITIONAL GERMAN-STYLE BOCK acceptable. Color: Dark brown to very dark Body: Medium to full Clarity: Appearance should be bright; chill haze When using these guidelines as the basis for evaluating entries at competitions, competition organizers may should not be present choose to split this category into subcategories which Perceived Malt Aroma & Flavor: Traditional reflect strong and very strong versions. Bocks are made with all malt, and have high malt • Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato) character with aromas of toasted or nutty malt, but • Apparent Extract/Final Gravity (°Plato) 1.014- not caramel. Traditional bocks display high malt 1.040 (3.6-10 °Plato) sweetness. The malt flavor profile should display • Alcohol by Weight (Volume) 5.5%-8.9% (7.0%- a balance of sweetness and toasted or nutty malt, 11.3%) but not caramel. • Hop Bitterness (IBU) 30-65 Perceived Hop Aroma & Flavor: Very low • Color SRM (EBC) 8-21 (16-42 EBC) Perceived Bitterness: Medium, increasing

proportionately with starting gravity. 9.M Fermentation Characteristics: Fruity-estery aromas and flavors if present, should be minimal. OTHER STRONG ALE OR LAGER Diacetyl should not be perceived.

Color: Varies with underlying style Body: Medium to full Clarity: Varies with underlying style • Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.018- Perceived Malt Aroma & Flavor: Varies with 1.024 (4.6-6.1 °Plato) underlying style • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%- Perceived Hop Aroma & Flavor: Varies with 7.6%) underlying style • Hop Bitterness (IBU) 20-30 Perceived Bitterness: Varies with underlying style • Color SRM (EBC) 20-30 (40-60 EBC) Fermentation Characteristics: Within the framework 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 balance between the style’s characteristics and the additional alcohol. Body: Varies with underlying style

9.O Additional Notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged GERMAN-STYLE DOPPELBOCK character should not be present. • Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 Color: Copper to dark brown °Plato) Clarity: Appearance should be bright; chill haze • Apparent Extract/Final Gravity (°Plato) 1.012- should not be present 1.020 (3.1-5.1 °Plato) Perceived Malt Aroma & Flavor: Pronounced • Alcohol by Weight (Volume) 6.0%-8.4% (7.6%- aromas and flavors of toasted malted barley. Some 10.6%) caramel and toffee character can contribute to • Hop Bitterness (IBU) 65-100 complexity in a secondary role. Malty sweetness • Color SRM (EBC) 5-13 (10-26 EBC) is pronounced but should not be cloying. There should be no astringency from roasted malts. 9.Q Perceived Hop Aroma & Flavor: Hop aroma is absent. Hop flavor is low. JUICY OR HAZY IMPERIAL OR Perceived Bitterness: Low DOUBLE INDIA PALE ALE Fermentation Characteristics: Alcoholic strength is high. Fruity-estery flavors and aromas are Color: Straw to deep gold commonly perceived at low to moderate levels. Clarity: Low to very high degree of cloudiness is Diacetyl should be absent. typical of these beers. Starch, yeast, hop, protein Body: Full and/or other compounds contribute to a wide range of hazy appearance within this category. • Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014- Perceived Malt Aroma & Flavor: Low to high malt 1.020 (3.6-5.1 °Plato) aroma and flavor may be present • Alcohol by Weight (Volume) 5.2%-6.2% (6.6%- Perceived Hop Aroma & Flavor: High to very high 7.9%) hop aroma and flavor are present, with attributes • Hop Bitterness (IBU) 17-27 typical of hops from any origin. • Color SRM (EBC) 12-30 (24-60 EBC) Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated 9.P into overall balance, and may differ significantly from measured or calculated IBU levels. AMERICAN-STYLE IMPERIAL OR Fermentation Characteristics: Low to medium DOUBLE INDIA PALE ALE fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop character. Diacetyl Color: Gold to copper should not be perceived. Clarity: Chill haze is acceptable at low Body: Medium to high. Perceived silky or full temperatures. Haze created by dry hopping is mouthfeel may contribute to overall flavor profile. allowable at any temperature. Additional Notes: Grist may include a small Perceived Malt Aroma & Flavor: Low to high amount of oat, wheat or other adjuncts to promote Perceived Hop Aroma & Flavor: Hop aroma and haziness. Descriptors such as “juicy” are often flavor is very high. Hop character should be fresh used to describe the taste and aroma hop-derived and evident, derived from any variety of hops. Hop attributes present in these beers. flavor should not be harsh. • Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 Perceived Bitterness: Very high but not harsh °Plato) Fermentation Characteristics: Alcohol content • Apparent Extract/Final Gravity (°Plato) 1.012- is medium-high to high and evident. Fruity-estery 1.020 (3.1-5.1 °Plato) aroma and flavor is medium to high. Diacetyl should • Alcohol by Weight (Volume) 6.0%-8.4% (7.6%- not be perceived. 10.6%) • Hop Bitterness (IBU) 65-100; may differ from Body: Medium to full perceived bitterness • Color SRM (EBC) 4-7 (8-14 EBC)

9.R Very low levels of diacetyl are acceptable. Phenolic yeast character, sulfur, and/or DMS should not be IMPERIAL RED ALE present. Oxidized, stale and aged attributes are not typical of this style. Color: Deep amber to dark copper/reddish-brown Body: Full Clarity: Chill haze is acceptable at low Additional Notes: This style is brewed with at least temperatures 50% wheat malt. Perceived Malt Aroma & Flavor: Medium to high • Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato) caramel malt character is present in aroma and • Apparent Extract/Final Gravity (°Plato) 1.024- flavor 1.032 (6.1-8 °Plato) Perceived Hop Aroma & Flavor: High hop aroma • Alcohol by Weight (Volume) 6.7%-9.6% (8.5%- and flavor, derived from any variety of hops. Hop 12.2%) flavor is prominent, and balanced with other beer • Hop Bitterness (IBU) 45-85 attributes. • Color SRM (EBC) 5+ (10+ EBC) Perceived Bitterness: Very high Fermentation Characteristics: Very high alcohol 9.T is a hallmark of this style. Complex alcohol flavors may be evident. Fruity-estery aromas and flavors GERMAN-STYLE EISBOCK are medium. Diacetyl should not be perceived. Body: Full Color: Light brown to black • Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 Clarity: Appearance should be bright; chill haze °Plato) should not be present • Apparent Extract/Final Gravity (°Plato) 1.020- Perceived Malt Aroma & Flavor: Sweet malt 1.028 (5.1-7.1 °Plato) character is very high • Alcohol by Weight (Volume) 6.3%-8.4% (8.0%- Perceived Hop Aroma & Flavor: Hop aroma and 10.6%) flavor is absent • Hop Bitterness (IBU) 55-85 Perceived Bitterness: Very low to low • Color SRM (EBC) 10-17 (20-34 EBC) Fermentation Characteristics: Alcohol may be perceived in aroma. Fruity-estery aromas and 9.S flavors may be evident, but not overpowering. Diacetyl should be absent. Alcoholic strength is AMERICAN-STYLE WHEAT WINE ALE very high.

Color: Gold to black Body: Very full Clarity: Chill haze is acceptable at low Additional Notes: This is a stronger version of temperatures Doppelbock. Traditionally, these beers were created by freezing a Doppelbock and removing the Perceived Malt Aroma & Flavor: Bread, wheat, ice, thus concentrating the alcohol. honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should • Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato) be present. • Apparent Extract/Final Gravity (°Plato) N/A • Alcohol by Weight (Volume) 6.8%-11.3% (8.6%- Perceived Hop Aroma & Flavor: Low to medium 14.3%) Perceived Bitterness: Medium to medium-high • Hop Bitterness (IBU) 26-33 Fermentation Characteristics: Fruity-estery • Color SRM (EBC) 15-50 (30-100 EBC) flavors and aromas are often high and balanced by a complexity of alcohols and high alcohol content.

9.U

JUICY OR HAZY STRONG PALE ALE

Color: Straw to deep gold

Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.

Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present

Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.

Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels

Fermentation Characteristics: Medium-low to medium-high fruity esters may be present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present. Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.

Additional Notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term "juicy" is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hopderived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.

10.A 10.B

MIXED BERLINER-STYLE WEISSE LEIPZIG-STYLE GOSE

Color: Straw to pale. These are the lightest of all Color: Straw to light amber the German wheat beers. Versions made with fruits Clarity: Cloudy to bright. Haze may or may not be or other flavorings may take on corresponding from yeast. CULTURE hues. Perceived Malt Aroma & Flavor: Malt sweetness is Clarity: May appear hazy or cloudy from yeast or not perceived to very low chill haze Perceived Hop Aroma & Flavor: Not perceived Perceived Malt Aroma & Flavor: Malt sweetness is Perceived Bitterness: Not perceived to low absent Fermentation Characteristics: Medium to high Perceived Hop Aroma & Flavor: Not perceived lactic acid character should be evident and Perceived Bitterness: Non-existent to very low expressed as a sharp, refreshing sourness. These

BEER Fermentation Characteristics: Fruity-estery beers are not excessively aged. aroma and flavor should be evident at low to Body: Low to medium-low medium levels. Diacetyl should not be perceived. Additional Notes: These beers typically contain Brettanomyces character may be absent or present malted barley and unmalted wheat, with some at low to medium levels, and if present may be versions also containing oats. Salt (table salt) and expressed as horsey, goaty, leathery, phenolic, coriander may be present in low amounts, or may fruity and/or acidic aromas and flavors. The unique be absent. combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide attenuated. supplemental information about entries in this category Body: Very low to allow for accurate evaluation of diverse entries. Such information might include whether coriander, salt and/or Additional Notes: Carbonation is high. Berliners Brettanomyces is used and/or other information about the are sometimes served with sweet fruit or herbal brewing process.

syrups. Contemporary examples may be brewed or • Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) served with fruit, spices or other ingredients. • Apparent Extract/Final Gravity (°Plato) 1.008- When using these guidelines as the basis for evaluating 1.012 (2.1-3.1 °Plato) entries at competitions, brewers may be asked to provide • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%- supplemental information about entries in this category to allow for accurate evaluation of diverse entries. 5.4%) Subcategories for unfruited and fruited or Flavored • Hop Bitterness (IBU) 5-15 versions of the style could be created. For unfruited • Color SRM (EBC) 2-7 (4-14 EBC) versions, brewer would indicate that no fruit or Flavor has been added. Fruited or Flavored entries would be accompanied by a very brief description of the fruit/Flavor used by the brewer. 10.C

• Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) CONTEMPORARY-STYLE GOSE • Apparent Extract/Final Gravity (°Plato) 1.004- 1.006 (1-1.5 °Plato) Color: Usually straw to medium amber, and • Alcohol by Weight (Volume) 2.2%-4.0% (2.8%- can take on the color of added fruits or other 5.0%) ingredients such as darker malts. • Hop Bitterness (IBU) 3-6 Clarity: Cloudy/hazy with suspended yeast • Color SRM (EBC) 2-4 (4-8 EBC) Perceived Malt Aroma & Flavor: Malt aroma and flavor is not perceived to very low Perceived Hop Aroma & Flavor: Very low to low Perceived Bitterness: Not perceived to medium Fermentation Characteristics: Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but at low levels as these beers do not undergo prolonged aging.

Contemporary Gose may be fermented with dominant. Acidity from Brettanomyces should be pure beer yeast strains, or with yeast mixed with low to medium-low. Cultured yeast strains may Body: Low bacteria. Alternatively, they may be be used in the fermentation. Beers fermented spontaneously fermented. Low to medium lactic with Brettanomyces that do not exhibit attributes acid character is evident in all examples typical of Brettanomyces fermentation should be expressed as a sharp, refreshing sourness. classified elsewhere. Beers in this style should not to medium-low incorporate bacteria or exhibit a bacteria-derived flavor profile. Moderate to intense fruity-estery Additional Notes: These beers may be brewed with aromas and flavors should be evident. Diacetyl and malted barley, wheat and oats and unmalted barley, DMS should not be perceived. wheat, and oats. contemporary examples may also contain other grains. As in traditional examples, Body: Low to high low level salt (table salt) and coriander additions Additional Notes: Fruited versions will exhibit may or may not be present in Contemporary Gose. fruit flavors in balance with other elements. Wood Attributes from the use of a wide variety of herbs, vessels may be used for fermentation and aging, spices, floral or fruits not found in traditional but wood- derived flavors and aromas such as Leipzig-Style Gose may also be present and in vanillin should not be present. Residual flavors and harmony with overall flavor profile. aromas originating from liquids previously aged in a

When using these guidelines as the basis for evaluating barrel (bourbon, sherry, etc.) should not be present. entries at competitions, brewers may be asked to provide Versions exhibiting attributes derived from wood or supplemental information about entries in this category liquids previously aged in wood should be classified to allow for accurate evaluation of diverse entries. Such in other Wood-Aged Beer categories. Wood and information might include any herbs, spices, fruit or other added ingredients, and/or information about the brewing barrel-aged sour ales should be classified in other process. style categories.

• Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide • Apparent Extract/Final Gravity (°Plato) 1.004- supplemental information about entries in this category 1.012 (2.1-3.1 °Plato) to allow for accurate evaluation of diverse entries. Such • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%- information might include the underlying beer style upon 5.4%) which the entry is based, or other information unique to the entry such as type of Brett(s) used, fruit(s) or • Hop Bitterness (IBU) 5-30 other ingredients used or other factors which influence • Color SRM (EBC) 3-9 (6-18 EBC) perceived sensory outcomes.

• Original Gravity (°Plato) Varies with style 10.D • Apparent Extract/Final Gravity (°Plato) Varies with style BRETT BEER • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style Color: Any color is acceptable. Beer color may be • Color SRM (EBC) Varies with style influenced by the color of added fruits or other ingredients. Clarity: Chill haze and/or haze from yeast 10.E is allowable at low to medium levels at any MIXED-CULTURE BRETT BEER temperature Perceived Malt Aroma & Flavor: In darker versions, Color: Any color is acceptable. Beer color may be roasted malt, caramel and chocolate aromas and influenced by the color of added fruits or other flavors are present at low levels. ingredients. Perceived Hop Aroma & Flavor: Low to high Clarity: Chill haze, bacteria and yeast-induced Perceived Bitterness: Low to high haze is allowable at low to medium levels at any temperature. Fermentation Characteristics: Acidity resulting from Brettanomyces fermentation results in a Perceived Malt Aroma & Flavor: In darker versions, roasted malt, caramel and chocolate aromas and complex flavor profile. Brettanomyces character, at low to high levels, should be present and flavors are present at low levels. expressed as horsey, goaty, leathery, phenolic, Perceived Hop Aroma & Flavor: Low to high fruity and/or acidic aromas and flavors. Perceived Bitterness: Low to high Brettanomyces character may or may not be

Fermentation Characteristics: Moderate to and flavors are evident. Diacetyl, DMS and intense fruity-estery aromas and flavors are Brettanomyces should not be perceived in aroma evident. Acidity resulting from fermentation with or flavor. The evolution of natural acidity develops a Brettanomyces and/or bacteria results in a complex balanced complexity. The acidity present is usually flavor profile. Brettanomyces character should be in the form of lactic, acetic and other organic acids present and expressed as horsey, goaty, leathery, naturally developed with acidified malt in the mash phenolic, fruity and/or acidic aromas and flavors. or in kettle or post wort fermentation by the use of Cultured yeast may be used in the fermentation. various microorganisms including certain bacteria Bacteria should be incorporated and in evidence. and yeasts. Acidic character can be a complex Bacteria will contribute acidity which may or may balance of several types of acid and attributes not dominate the flavor profile. Diacetyl and DMS of age. Moderate to intense, yet balanced, fruity- should not be perceived. estery flavors should be evident. There should be Body: Low to high no residual flavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels Additional Notes: Fruited versions will exhibit may be used during the fermentation and aging fruit flavors in balance with other elements. Wood process, but wood-derived flavors such as vanillin vessels may be used for fermentation and aging, should not be present. but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting Body: Low to high attributes derived from wood or liquids previously Additional Notes: Such beers exhibiting wood- aged in wood should be classified in other Wood- derived characters or characters of liquids Aged Beer categories. Wood and barrel-aged sour previously aged in wood are categorized as Wood- ales should be classified in other style categories. Aged Sour Beer.

When using these guidelines as the basis for evaluating Competition organizers may create subcategories which entries at competitions, brewers may be asked to provide reflect groups of entries based on Color, hop varieties, supplemental information about entries in this category microflora, fruit, spices or other ingredients, wood aging, to allow for accurate evaluation of diverse entries. Such etc. Fruited versions will exhibit fruitiness in harmony information might include the underlying beer style upon with malt, hop, acidity and other characteristics of which the entry is based, or other information unique to fermentation. Such beers may take on the Color of fruits the entry such as type of Brett(s) and/or other culture(s) or other ingredients. When using these guidelines as the used, fruit(s) or other ingredients used or other factors basis for evaluating entries at competitions, brewers which influence perceived sensory outcomes. may be asked to provide supplemental information about entries in this category to allow for accurate evaluation • Original Gravity (°Plato) Varies with style of diverse entries. Such information might include the • Apparent Extract/Final Gravity (°Plato) Varies underlying beer style upon which the entry is based, or with style other information unique to the entry such as ingredients or processing which influence perceived sensory • Alcohol by Weight (Volume) Varies with style outcomes. • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style • Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style 10.F • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style AMERICAN-STYLE SOUR ALE • Color SRM (EBC) Varies with style

Color: Pale to black depending on underlying beer style. 10.G Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature. WOOD AND BARREL-AGED SOUR BEER

Perceived Malt Aroma & Flavor: Low. In darker Color: Varies with underlying style versions, roasted malt, caramel and chocolate Clarity: Varies with underlying style aromas and flavors should be present at low levels. Perceived Malt Aroma & Flavor: Varies with Perceived Hop Aroma & Flavor: Low to high underlying style Perceived Bitterness: Low to high Perceived Hop Aroma & Flavor: Varies with Fermentation Characteristics: Moderate to underlying style intense, yet balanced, fruity-estery aromas

Perceived Bitterness: Varies with underlying style 10.H

Fermentation Characteristics: Typical of underlying style of sour beer being aged WILD BEER Body: Varies with underlying style Color: Any color is acceptable. Versions made Additional Notes: These are any traditional or with fruits or other flavorings may take on experimental style of lager, ale or hybrid beer aged corresponding hues. in either a wooden barrel or in contact with wood, Clarity: Clear or hazy due to yeast, chill haze or hop and exhibiting acidity derived from exposure to haze. bacteria. These beers are aged in the presence Perceived Malt Aroma & Flavor: Generally, these of microflora (either present in the wood or introduced at some time in the brewing process) beers are highly-attenuated resulting in very low to low malt character. Maltier versions should display with the intention of introducing sourness to the good overall balance with other flavor components. beer. These beers are aged with the intention of developing unique attributes imparted by the wood Perceived Hop Aroma & Flavor: Very low to high and/or by liquids that had previously been stored Perceived Bitterness: Very low to low in contact with the wood. Wood aging does not Fermentation Characteristics: Aromas may necessarily impart wood flavors, but does result in vary significantly due to fermentation attributes distinctive sensory outcomes. Used sherry, rum, contributed by various known and unknown whiskey, tequila, port, wine and other barrels are microorganisms. The overall balance should often used, imparting complexity and uniqueness be complex and balanced. Wild beers are to a beer. A balance of aroma, flavor and mouthfeel spontaneously fermented with microorganisms results from the marriage of new beer with that the brewer has introduced from the ambient attributes imparted by the wood or barrel, and air/environment in the vicinity of the brewery in with sourness and/or other attributes derived which the beer is brewed. Wild Beers may not be from bacteria. These beers may or may not have fermented with any cultured strains of yeast or Brettanomyces character. Wood-aged sour beers bacteria. Wild Beers may or may not be perceived made with spices, fruits or other ingredients which as acidic. They may include a highly-variable meet the criteria for color and alcohol content and spectrum of flavors and aromas derived from which exhibit attributes of wood-aging and acidity the wild microorganisms with which they are are appropriately categorized here and will exhibit fermented. The overall balance of flavors, aromas, attributes of those ingredients. appearance and body are important factors in Versions made with fruit(s) will exhibit attributes of assessing these beers. wood-aging, acidity and those added fruit(s). Competition organizers may choose to create subcategories for Wood- Body: Very low to medium aged sour beers made with fruit or other ingredients. Additional Notes: Spontaneously fermented beers When using these guidelines as the basis for evaluating with fruit, spice or other ingredients should be entries at competitions, brewers may be asked to provide supplemental information about entries in this category categorized as Wild Beers. Within the framework to allow for accurate evaluation of diverse entries. Such of these guidelines, beers which could be classified information might include the underlying beer style upon in other classic or traditional categories such as which the entry is based, or other information unique to Belgian-Style Lambic, Gueuze, Fruit Lambic, etc., the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, should be classified in those categories rather than micro flora present if known, other ingredients or other as Wild Beers. processing which influence perceived sensory outcomes. When using these guidelines as the basis for evaluating • Original Gravity (°Plato) Varies with style entries at competitions, brewers may be asked to provide • Apparent Extract/Final Gravity (°Plato) Varies supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such with style information might include the underlying beer style(s) • Alcohol by Weight (Volume) Varies with style upon which the entry is based, or other information unique • Hop Bitterness (IBU) Varies with style to the entry such as ingredients or processing which Color SRM (EBC) Varies with style influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on Color, microflora, fruit, spices or other ingredients, wood aging, etc.

• Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

10.I 10.J

BELGIAN-STYLE LAMBIC BELGIAN-STYLE GUEUZE LAMBIC

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

10.K • Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- BELGIAN-STYLE FRUIT LAMBIC 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%- Color: Often influenced by the color of added fruit 8.9%) Clarity: Cloudiness is acceptable • Hop Bitterness (IBU) 15-21 Perceived Malt Aroma & Flavor: Malt sweetness • Color SRM (EBC) Color takes on hue of fruit (Color should be absent, but sweetness of fruit may be takes on hue of fruit EBC) low to high. Perceived Hop Aroma & Flavor: Hop aroma and 10.L flavor is not perceived. Cheesy hop character should not be perceived. BELGIAN-STYLE FLANDERS OUD Perceived Bitterness: Very low BRUIN OR OUD RED ALE Fermentation Characteristics: Characteristic Color: Copper to very dark. SRM/EBC color values horsey, goaty, leathery and phenolic aromas and can be misleading because the red spectrum flavors derived from Brettanomyces yeast are often of color is not accurately assessed by these present at moderate levels. Fermented sourness measurement systems. is an important part of the flavor profile, though sweetness may compromise the intensity. Fruit Clarity: Chill haze is acceptable at low sourness may also be an important part of the temperatures. Some versions may be more highly profile. These flavored Lambic beers may be very carbonated. Bottle conditioned versions may dry or mildly sweet. Vanillin and other woody flavors appear cloudy when served. should not be evident. Perceived Malt Aroma & Flavor: Roasted malt Body: Dry to full aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness Additional Notes: These beers, also known by may be present and balanced by acidity from the names Framboise, Kriek, Peche, Cassis, etc., Lactobacillus. are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area Perceived Hop Aroma & Flavor: Not perceived of Belgium, are often simply called Fruit Lambic. Perceived Bitterness: Very low to medium-low, Versions of this beer style made outside of the though acidity and wood aging (if used) may mask Brussels area are said to be “Belgian-Style Fruit higher bitterness levels. Lambics.” The Belgian-style versions are made Fermentation Characteristics: Brettanomyces- to resemble many of the beers of true origin. produced aromas and flavors should be absent Historically, traditional Lambics are dry and or very low. Fruity-estery, cherry or green apple completely attenuated, exhibiting no residual aroma and flavor is apparent. Overall flavor is sweetness either from malt, sugar, fruit or other characterized by low to high lactic sourness. sweeteners. Some versions often have a degree Some versions may express very low to low acetic of sweetness contributed by fruit sugars, other sourness and aroma. sugars or other sweeteners. See also Belgian-Style Body: Low to medium-low with a refreshing Lambic for additional background information. mouthfeel Such beers exhibiting wood-derived attributes Additional Notes: Oaky or woody flavors may be should be categorized in other Wood-Aged categories. pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be Competition organizers may create subcategories which reflect groups of entries based on Color, fruit, or other evident. Bottle conditioned versions are often a ingredients. When using these guidelines as the basis blend of old and young beer to create the brewer’s for evaluating entries at competitions, brewers may be intended flavor balance. asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) entries. Such information might include the underlying • Apparent Extract/Final Gravity (°Plato) 1.008- lambic beer upon which the entry is based, or other 1.016 (2.1-4.1 °Plato) information unique to the entry such as fruit ingredients or • Alcohol by Weight (Volume) 3.8%-5.2% (4.8%- processing which influence perceived sensory outcomes. 6.6%) • Hop Bitterness (IBU) 5-18 • Color SRM (EBC) 12-25 (24-50 EBC).

10.M

CONTEMPORARY BELGIAN-STYLE GUEUZE Body: Very low with dry mouthfeel

LAMBIC Additional Notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Color: Gold to very dark Versions of this beer style made outside of the Brussels area are said to be "BelgianStyle Gueuze Lambics." The Belgian-style Clarity: Cloudiness is acceptable, as Gueuze is nearly always bottle versions are made to resemble many of the beers of true origin. conditioned. While Traditional Gueuze Lambics are dry, Contemporary Gueuze Lambics may have a degree of sweetness contributed Perceived Malt Aroma & Flavor: Sweet malt character is not present. by sugars or other sweeteners. Traditionally, Gueuze is brewed Some versions may exhibit attributes typical of specialty malts. with unmalted wheat, malted barley, and stale, aged hops. Whereas Contemporary Gueuze Lambics may incorporate Perceived Hop Aroma & Flavor: Not present to low and can include a specialty malts that influence the hue, flavor and aroma of the cheesy, floral or lavender-like attributes. finished beer.

Perceived Bitterness: Very low When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information Fermentation Characteristics: These unflavored blended and about entries in this category to allow for accurate evaluation of diverse secondary fermented Lambic beers may be very dry or mildly sweet and entries. Such information might include the underlying lambic beer upon are characterized by intense fruity ester, sour, and acidic attributes. which the entry is based, or other information unique to the entry such as Diacetyl should not be present. Characteristic horsey, goaty, leathery non-traditional malts, sweeteners used, other ingredients or processing which influence perceived sensory outcomes. and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Old Lambic is blended with newly • Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) fermenting young Lambic to create this special style of Lambic. Vanillin • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0- and other wood-derived flavors should not be present. Carbonation can 2.6°Plato) be none (flat) to medium. • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)

• Hop Bitterness (IBU) 11-23

• Color SRM (EBC) 6-40 (12-80 EBC)

INDEPENDENT BREWERS ASSOCIATION ABN: 96 866 105 506

PO BOX 138 03 9417 3105 Fitzroy, VIC 3065 iba.org.au brewcon.org.au