BREWERS ASSOCIATION PRESENTS

2021 GREAT AMERICAN BEER FESTIVAL®

COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Number and Name, Subcategory: Letter and Name Page

HYBRID/MIXED LAGERS OR ALES ...... 1 1. American Wheat Beer ...... 1 A. Subcategory: Light American Wheat Beer without Yeast ...... 1 B. Subcategory: Dark American Wheat Beer without Yeast ...... 1 C. Subcategory: Light American Wheat Beer with Yeast ...... 1 D. Subcategory: Dark American Wheat Beer with Yeast ...... 1 2. American Fruit Beer ...... 2 3. Fruit Wheat Beer ...... 2 4. Field Beer ...... 3 5. Pumpkin Beer ...... 4 A. Subcategory: Pumpkin/Squash Beer ...... 4 B. Subcategory: Pumpkin Spice Beer ...... 4 6. Chili Beer ...... 4 7. Herb and Spice Beer ...... 5 8. Chocolate Beer ...... 5 9. Coffee Beer ...... 6 10. Coffee Stout or Porter ...... 6 11. Specialty Beer ...... 7 12. Rye Beer ...... 7 A. Subcategory: Rye Beer ...... 7 B. Subcategory: German-Style Rye Ale ...... 8 13. Honey Beer ...... 8 14. Non-Alcohol Beer ...... 9 15. Session Beer ...... 9 16. Session India Pale Ale ...... 9 17. Other Strong Beer ...... 10 A. Subcategory: Other Strong Beer...... 10 B. Subcategory: American-Style Imperial Porter ...... 10 C. Subcategory: American-Style Wheat Wine Ale ...... 10 D. Subcategory: Baltic-Style Porter ...... 11 E. Subcategory: American-Style Malt Liquor ...... 11 18. Experimental Beer ...... 11 A. Subcategory: Experimental Beer ...... 11

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B. Subcategory: Ginjo Beer or Sake-Yeast Beer ...... 12 C. Subcategory: Wild Beer ...... 12 D. Subcategory: Aged Beer ...... 13 19. Experimental India Pale Ale...... 14 20. Experimental Wood-Aged Beer ...... 14 21. Historical Beer ...... 15 A. Subcategory: Historical Beer ...... 15 B. Subcategory: Kentucky Common Beer ...... 16 C. Subcategory: Grodziskie ...... 16 D. Subcategory: Adambier ...... 16 E. Subcategory: Dutch-Style Kuyt Beer ...... 17 F. Subcategory: Finnish-Style Sahti ...... 17 G. Subcategory: Swedish-Style Gotlandsdricke ...... 17 H. Subcategory: Breslau-Style Schoeps ...... 18 22. Gluten-Free Beer ...... 18 23. American-Belgo-Style Ale ...... 18 24. American Sour Ale ...... 19 25. Fruited American Sour Ale ...... 19 26. Brett Beer ...... 20 27. Mixed-Culture Brett Beer ...... 21 28. Wood- and Barrel-Aged Beer ...... 21 A. Subcategory: Wood- and Barrel-Aged Pale to Amber Beer ...... 21 B. Subcategory: Wood- and Barrel-Aged Dark Beer...... 22 29. Wood- and Barrel-Aged Strong Beer ...... 23 30. Wood- and Barrel-Aged Strong Stout...... 23 31. Wood- and Barrel-Aged Sour Beer ...... 24 32. Fruited Wood- and Barrel-Aged Sour Beer ...... 25 33. Kellerbier or Zwickelbier ...... 25 A. Subcategory: Unfiltered European-Style Ale ...... 25 B. Subcategory: Unfiltered European-Style Lager ...... 26 34. Smoke Beer ...... 26 A. Subcategory: Other Smoke Beer ...... 26 B. Subcategory: Smoke Porter ...... 27 C. Subcategory: Bamberg-Style Weiss Rauchbier ...... 27 D. Subcategory: Bamberg-Style Helles Rauchbier ...... 28

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E. Subcategory: Bamberg-Style Maerzen Rauchbier ...... 28 F. Subcategory: Bamberg-Style Bock Rauchbier ...... 28 LAGER BEER STYLES ...... 28 35. Light Lager ...... 28 A. Subcategory: American-Style Light Lager ...... 28 B. Subcategory: Contemporary American-Style Light Lager ...... 29 C. Subcategory: German-Style Leichtbier ...... 29 36. American-Style Lager ...... 29 37. Contemporary American-Style Lager ...... 29 38. American Pilsener ...... 30 A. Subcategory: American-Style Pilsener ...... 30 B. Subcategory: Contemporary American-Style Pilsener ...... 30 39. International Lager ...... 30 A. Subcategory: International-Style Pilsener ...... 30 B. Subcategory: Australasian, Latin American or Tropical-Style Light Lager ...... 31 40. American Cream Ale ...... 31 41. Hoppy Lager ...... 31 A. Subcategory: Other Hoppy Lager ...... 31 B. Subcategory: India Pale Lager ...... 32 42. American Amber Lager ...... 32 A. Subcategory: American-Style Amber Lager...... 32 B. Subcategory: California Common Beer ...... 32 C. Subcategory: American-Style Maerzen/Oktoberfest ...... 32 43. German-Style Pilsener ...... 33 44. Bohemian-Style Pilsener ...... 33 45. Munich-Style Helles ...... 33 46. Dortmunder or German-Style Oktoberfest ...... 33 A. Subcategory: Dortmunder/European-Style Export ...... 33 B. Subcategory: German-Style Oktoberfest/Wiesn ...... 34 47. Vienna-Style Lager ...... 34 48. German-Style Maerzen ...... 34 49. German Dark Lager ...... 34 A. Subcategory: Franconian-Style Rotbier ...... 34 B. Subcategory: Munich-Style Dunkel ...... 35 C. Subcategory: German-Style Schwarzbier ...... 35 iii

50. International Dark Lager ...... 35 A. Subcategory: American-Style Dark Lager ...... 35 B. Subcategory: European-Style Dark Lager ...... 35 51. Bock ...... 35 A. Subcategory: Traditional German-Style Bock ...... 35 B. Subcategory: German-Style Heller Bock/Maibock ...... 36 52. German-Style Doppelbock or Eisbock ...... 36 A. Subcategory: German-Style Doppelbock ...... 36 B. Subcategory: German-Style Eisbock ...... 36 ALE BEER STYLES ...... 37 53. Golden or Blonde Ale ...... 37 54. German-Style Koelsch ...... 37 55. English Ale ...... 37 A. Subcategory: English-Style Summer Ale ...... 37 B. Subcategory: Classic English-Style Pale Ale ...... 37 56. Australian Pale Ale ...... 38 A. Subcategory: Classic Australian-Style Pale Ale...... 38 B. Subcategory: Australian-Style Pale Ale ...... 38 57. International Pale Ale or New Zealand Pale Ale ...... 38 A. Subcategory: International-Style Pale Ale ...... 38 B. Subcategory: New Zealand-Style Pale Ale ...... 39 58. English India Pale Ale or New Zealand India Pale Ale ...... 39 A. Subcategory: English-Style India Pale Ale ...... 39 B. Subcategory: New Zealand-Style India Pale Ale ...... 39 59. American-Style Pale Ale ...... 39 60. Juicy or Hazy Pale Ale ...... 40 61. American-Style Strong Pale Ale ...... 40 62. Juicy or Hazy Strong Pale Ale ...... 40 63. American-Style India Pale Ale ...... 41 64. Juicy or Hazy India Pale Ale ...... 41 65. Imperial India Pale Ale ...... 42 66. Juicy or Hazy Imperial India Pale Ale ...... 42 67. American Amber/Red Ale ...... 42 68. Strong Red Ale ...... 42 A. Subcategory: Double Hoppy Red Ale ...... 42

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B. Subcategory: Imperial Red Ale ...... 43 69. English Mild or Bitter ...... 43 A. Subcategory: English-Style Pale Mild Ale ...... 43 B. Subcategory: English-Style Dark Mild Ale ...... 43 C. Subcategory: Ordinary Bitter...... 43 D. Subcategory: Special Bitter or Best Bitter ...... 44 70. Extra Special Bitter ...... 44 A. Subcategory: American-Style Extra Special Bitter ...... 44 B. Subcategory: English-Style Extra Special Bitter ...... 44 71. Scottish-Style Ale ...... 44 A. Subcategory: Scottish-Style Light Ale ...... 44 B. Subcategory: Scottish-Style Heavy Ale ...... 45 C. Subcategory: Scottish-Style Export Ale...... 45 72. Irish-Style Red Ale ...... 45 73. English-Style Brown Ale ...... 46 74. American-Style Brown Ale ...... 46 75. American Black Ale or American Stout ...... 46 A. Subcategory: American-Style Black Ale ...... 46 B. Subcategory: American-Style Stout ...... 46 76. German Sour Ale ...... 47 A. Subcategory: Leipzig-Style Gose ...... 47 B. Subcategory: Berliner-Style Weisse ...... 47 77. Specialty Berliner-Style Weisse ...... 47 78. Contemporary Gose ...... 48 79. German-Style Altbier ...... 48 80. German Wheat Ale ...... 49 A. Subcategory: South German-Style Hefeweizen ...... 49 B. Subcategory: South German-Style Kristal Weizen ...... 49 C. Subcategory: German-Style Leichtes Weizen ...... 49 D. Subcategory: South German-Style Bernsteinfarbenes Weizen ...... 50 E. Subcategory: South German-Style Dunkel Weizen ...... 50 F. Subcategory: South German-Style Weizenbock ...... 50 81. Belgian-Style Table Beer or Belgian-Style Session Ale ...... 51 A. Subcategory: Belgian-Style Table Beer ...... 51 B. Subcategory: Belgian-Style Session Ale ...... 51 v

82. Belgian-Style Ale or French-Style Ale ...... 52 A. Subcategory: Belgian-Style Speciale Belge ...... 52 B. Subcategory: Belgian-Style Blonde Ale ...... 52 C. Subcategory: French-Style Biere de Garde ...... 52 D. Subcategory: Other Belgian-Style Ale or French-Style Ale ...... 52 83. Belgian-Style Witbier ...... 53 84. Classic Saison ...... 53 85. Specialty Saison ...... 53 86. Belgian-Style Sour Ale ...... 54 A. Subcategory: Belgian-Style Lambic ...... 54 B. Subcategory: Belgian-Style Gueuze ...... 54 C. Subcategory: Contemporary Belgian-Style Spontaneous Fermented Ale ...... 55 D. Subcategory: Belgian-Style Flanders Oud Bruin or Oud Red Ale ...... 55 E. Subcategory: Other Belgian-Style Sour Ale ...... 56 87. Belgian-Style Strong Specialty Ale ...... 56 A. Subcategory: Belgian-Style Strong Blonde Ale ...... 56 B. Subcategory: Belgian-Style Strong Dark Ale ...... 57 C. Subcategory: Belgian-Style Quadrupel ...... 57 D. Subcategory: Other Belgian-Style Strong Specialty Ale ...... 57 88. Belgian-Style Abbey Ale ...... 58 A. Subcategory: Belgian-Style Dubbel ...... 58 B. Subcategory: Belgian-Style Tripel ...... 58 C. Subcategory: Other Belgian-Style Abbey Ale ...... 58 89. Belgian Fruit Beer ...... 59 A. Subcategory: Belgian-Style Fruit Beer ...... 59 B. Subcategory: Belgian-Style Fruit Lambic ...... 59 90. Brown Porter ...... 60 91. Robust Porter ...... 60 92. Stout...... 61 A. Subcategory: Classic Irish-Style Dry Stout ...... 61 B. Subcategory: Export Stout ...... 61 93. Sweet Stout or Cream Stout ...... 61 94. Oatmeal Stout ...... 61 95. Imperial Stout ...... 62 A. Subcategory: American-Style Imperial Stout ...... 62 vi

B. Subcategory: British-Style Imperial Stout ...... 62 96. Scotch Ale ...... 62 A. Subcategory: Unpeated Scotch Ale ...... 62 B. Subcategory: Peated Scotch Ale ...... 62 97. Old Ale or Strong Ale or Barley Wine ...... 63 A. Subcategory: Old Ale ...... 63 B. Subcategory: Strong Ale ...... 63 C. Subcategory: American-Style Barley Wine Ale ...... 63 D. Subcategory: British-Style Barley Wine Ale ...... 64 98. Fresh Hop Beer ...... 64

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HYBRID/MIXED LAGERS OR ALES be evident. Because this style is packaged and served without yeast, no yeast should be evident in the 1. American Wheat Beer mouthfeel. A. Subcategory: Light American Wheat Beer Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.016 without Yeast (1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%- Color: Straw to light amber 4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-25 • Clarity: Chill haze is acceptable Color SRM (EBC) 8-22 (16-44 EBC) Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt flavor is present C. Subcategory: Light American Wheat Beer Perceived Hop Aroma & Flavor: Low to medium Perceived bitterness: Low to medium with Yeast Fermentation Characteristics: Low to medium fruity Color: Straw to light amber esters are present. Diacetyl and phenolic, clove-like Clarity: These beers are packaged with yeast in the attributes should not be present. bottle, so appearance may range from slightly hazy to Body: Low to medium very cloudy. Chill haze is acceptable. Additional notes: These beers can be fermented with Perceived Malt Aroma & Flavor: Low to medium-low either ale or lager yeast. The grist should include at malt aroma and sweet malt flavor is present least 30 percent malted wheat. No yeast flavor should Perceived Hop Aroma & Flavor: Low to medium be evident. Because this style is packaged and served Perceived bitterness: Low to medium, usually without yeast, no yeast should be evident in the increasing with yeast content mouthfeel. Fermentation Characteristics: Low to medium fruity Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • esters are present. Diacetyl and phenolic, clove-like Apparent Extract/Final Gravity (°Plato) 1.004-1.016 attributes should not be present. Low to medium (1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%- yeast character is present, in harmony with malt and 4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35 • hop attributes and not sharp. Color SRM (EBC) 2-7 (4-14 EBC) Body: Low to medium. Perceived mouthfeel will increase with yeast content. B. Subcategory: Dark American Wheat Beer Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at without Yeast least 30 percent malted wheat. Color: Amber to dark brown Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • Clarity: Chill haze is acceptable Apparent Extract/Final Gravity (°Plato) 1.004-1.016 Perceived Malt Aroma & Flavor: Medium-low to (1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%- medium-high level malt sweetness and malt attributes 4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35 • such as cocoa, chocolate, caramel, toffee or biscuit Color SRM (EBC) 2-7 (4-14 EBC) may be present. Roast malt astringency is acceptable in darker versions when balanced with malt D. Subcategory: Dark American Wheat Beer sweetness. Perceived Hop Aroma & Flavor: Low to medium with Yeast Perceived bitterness: Low to medium Color: Medium amber to dark brown Fermentation Characteristics: Low to medium fruity Clarity: These beers are packaged with yeast in the esters are present. Diacetyl and phenolic, clove-like bottle, so appearance may range from slightly hazy to attributes should not be present. very cloudy. Chill haze is acceptable. Body: Low to medium Perceived Malt Aroma & Flavor: Medium-low to Additional notes: These beers can be fermented with medium-high level malt sweetness and malt attributes either ale or lager yeast. The grist should include at such as cocoa, chocolate, caramel, toffee or biscuit least 30 percent malted wheat. No yeast flavor should may be present. Roast malt astringency is acceptable 1 in darker versions when balanced with malt character ranging from subtle to intense. Within the sweetness. framework of these guidelines, fruit beers fermented Perceived Hop Aroma & Flavor: Low to medium with Belgian yeast (Wit, Abbey, Farmhouse, Saison Perceived bitterness: Low to medium, usually and/or Brettanomyces) should be categorized as increasing with yeast content Belgian-Style Fruit Beers, or possibly as fruited Brett Fermentation Characteristics: Low to medium fruity Beers. Some beers may fit into this category if they esters are present. Diacetyl and phenolic, clove-like contain fruity adjuncts but no actual fruit. As an attributes should not be present. Low to medium example, a juniper berry-flavored beer with notable yeast character is present, in harmony with malt and juniper berry fruity flavor and/or aroma could be hop attributes and not sharp. categorized as a Fruit Beer, whereas a beer in which Body: Low to medium. Perceived mouthfeel will the juniper berry character is more herbal or spicy increase with yeast content. should be categorized as an Herb and Spice Beer. Fruit Additional notes: These beers can be fermented with Beers brewed with wheat should be categorized as either ale or lager yeast. The grist should include at Fruit Wheat Beers. Fruit Beers brewed with unusual least 30 percent malted wheat. fermentable(s), but no wheat, should be categorized Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • as Fruit Beers. All of the various India Pale Ale or Apparent Extract/Final Gravity (°Plato) 1.004-1.016 Imperial India Pale Ale styles brewed as Fruit Beers (1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%- are categorized as Experimental India Pale Ales. All 4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-25 • fruited Sour Beers are categorized elsewhere. All Color SRM (EBC) 8-22 (16-44 EBC) fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework 2. American Fruit Beer of these guidelines, coconut is defined as a vegetable, Color: Can range from pale to very dark depending on and beers containing coconut should be categorized the underlying style and is often influenced by the as Field Beers. color of added fruit To allow for accurate judging the brewer must list the Clarity: Clear or hazy is acceptable fruit(s) used, and any other ingredients or processes Perceived Malt Aroma & Flavor: Not present to used. The brewer must also indicate the classic or medium-low experimental ale or lager style of the underlying base Perceived Hop Aroma & Flavor: Not present to beer; the brewer may indicate "no classic style" in medium-low instances where the base beer does not hew to a Perceived bitterness: In balance with fruit character category within these competition guidelines. Beer and usually at very low to medium levels entries not accompanied by this information will be at Fermentation Characteristics: American-Style Fruit a disadvantage during judging. Beers are fermented with traditional German, British Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) or American ale or lager yeast. Beers fermented with • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 Belgian-style, German-style Hefeweizen or other (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- South German wheat beer or Berliner-style Weisse 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-70 • yeasts should be categorized elsewhere. Fruit beers Color SRM (EBC) 5-50 or color of fruit (10-100 or color exhibiting sourness should be categorized elsewhere. of fruit EBC) Attributes typical of wild fermentation should not be present. 3. Fruit Wheat Beer Body: Varies with style Color: Generally straw to light amber, and often Additional notes: Fruit aromas, ranging from subtle to influenced by the color of added fruit. intense, should be present and should not be Clarity: Chill haze is acceptable. These beers may be overpowered by hop aromas. Fruit or fruit extracts, served with or without yeast. When served with yeast, used as an adjunct in either the mash, kettle, primary appearance is hazy to very cloudy. or secondary fermentation, provide harmonious fruit Perceived Malt Aroma & Flavor: Low to medium-low 2 Perceived Hop Aroma & Flavor: Low to medium 4. Field Beer Perceived bitterness: Low to medium Color: Can range from pale to very dark depending on Fermentation Characteristics: These beers can be the underlying style and is often influenced by the fermented with either ale or lager yeast depending on color of added fruit the underlying wheat beer style. Low fruity esters are Clarity: Clear to hazy is acceptable typical. Diacetyl should not be present. In versions Perceived Malt Aroma & Flavor: Very low to medium- served with yeast, yeasty aroma and flavor should be high low to medium. Perceived Hop Aroma & Flavor: Very low to medium- Body: Low to medium high Additional notes: The grist should include at least 30 Perceived bitterness: Very low to medium-high. percent malted wheat. Fruit or fruit extracts Vegetable character should not be muted by hop contribute aroma and flavor expressing true fruit character. complexity. Versions served with yeast should Fermentation Characteristics: Varies with underlying demonstrate a full yeasty mouthfeel. Fruited style examples of wheat beer styles that are not commonly Body: Varies with underlying style brewed with fruit and do not exhibit attributes of Additional notes: Vegetable aromas, ranging from wood aging should be categorized as Fruit Wheat subtle to intense, should be present, and should not Beers. These could include fruited versions of various be overpowered by hop aromas. Field Beers are any wheat beer styles of European origin such as Weizens, beers incorporating vegetables as flavor or Adambier or Grodziskie. Fruited wheat beers that carbohydrate adjuncts in either the mash, kettle, exhibit sourness fall within various fruited sour beer primary or secondary fermentation. The vegetable categories. Such beers could deviate from parameters character should be in harmony with other attributes shown for those styles but should be suggestive of the and can range from subtle to intense. Within the underlying classic beer style with fruit added. Fruited framework of these guidelines, coconut is defined as a versions of Berliner Weisse or Contemporary Gose fall vegetable, and beers containing coconut should be within those categories as they are commonly brewed entered as Field Beers. All beers containing chili with fruit. Within the framework of these guidelines, peppers should be categorized as Chili Beers. Beers coconut is defined as a vegetable, and beers containing nuts should be categorized as Field Beers. containing coconut should be entered as Field Beers. To allow for accurate judging the brewer must list the To allow for accurate judging the brewer must list the vegetable(s) used, and any other ingredients or fruit(s) used, and any other ingredients or processes processes used. The brewer must also indicate the used. The brewer must also indicate the classic or classic or experimental ale or lager style of the experimental ale or lager wheat beer style of the underlying base beer; the brewer may indicate "no underlying base beer; the brewer may indicate "no classic style" in instances where the base beer does classic style" in instances where the base beer does not hew to a category within these competition not hew to a category within these competition guidelines. Beer entries not accompanied by this guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging. information will be at a disadvantage during judging. Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- 10.5% (2.5%-13.3%) • Hop Bitterness (IBU) 5-70 • 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 10-35 • Color SRM (EBC) 5-50 (10-100 EBC) Color SRM (EBC) 2-10, or color of fruit (4-20, or color of fruit EBC)

3 5. Pumpkin Beer Perceived Malt Aroma & Flavor: Can vary from low to A. Subcategory: Pumpkin/Squash Beer medium-high depending on the underlying style Color: Can range from pale to very dark depending on Perceived Hop Aroma & Flavor: None to medium and the underlying style should not overpower spice, pumpkin or squash, if Clarity: Clear to hazy is acceptable present, or overall balance of aromas and flavors. Perceived Malt Aroma & Flavor: Can vary from low to Perceived bitterness: Low to medium-low medium-high depending on the underlying style Fermentation Characteristics: Typical of underlying Perceived Hop Aroma & Flavor: None to medium beer style Perceived bitterness: Low to medium-low Body: Varies with underlying style Fermentation Characteristics: Typical of underlying Additional notes: These are any beers using pumpkins beer style (Cucurbita pepo) or winter squash as an adjunct in Body: Varies with underlying style either the mash, kettle, primary or secondary Additional notes: Pumpkin/Squash beers are any fermentation. Pumpkin or squash may not be present beers incorporating pumpkins (Cucurbita pepo) or or may range from subtle to intense. They are spiced winter squash as an adjunct in either the mash, kettle, with other ingredients whose character should be primary or secondary fermentation. Pumpkin or present and in balance. While cinnamon, allspice, squash aromas and flavors, ranging from subtle to clove and nutmeg are common spices added to intense, should be present. These beers are not American-type pumpkin beers, other spices may be spiced, but may have flavors associated with other used. For example, a brewer could replicate a Wit- beer styles such as smoked beer, fruit beer, sour beer, Pumpkin spiced beer by using orange peel and etc. Spice aromas and flavors should be absent. coriander. Versions exhibiting spice aromas and/or flavors should To allow for accurate judging the brewer must indicate be categorized as Pumpkin Spice Beers or as other the classic or experimental ale, lager or hybrid style of spice beer or possibly as experimental beer styles. the underlying base beer; the brewer may indicate "no To allow for accurate judging the brewer must indicate classic style" in instances where the base beer does the classic or experimental ale, lager or hybrid style of not hew to a category within these competition the underlying base beer; the brewer may indicate "no guidelines. The brewer must also list the spice(s) classic style" in instances where the base beer does and/or other ingredients or processes used if any. If not hew to a category within these competition pumpkin or squash attributes contribute to the flavor guidelines. The brewer may also include type of profile of the entry the brewer may indicate the type pumpkin or squash and how it was processed, and/or of pumpkin or squash used and how processed. Beer other ingredients or processes used (example: entries not accompanied by this information will be at "roasted pumpkin added to mash"). Beer entries not a disadvantage during judging. accompanied by this information will be at a Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) disadvantage during judging. • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-35 • (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- Color SRM (EBC) 5-50 (10-100 EBC) 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-35 • Color SRM (EBC) 5-50 (10-100 EBC) 6. Chili Beer Color: Can range from pale to very dark depending on B. Subcategory: Pumpkin Spice Beer the underlying style Color: Can vary from pale to very dark depending on Clarity: Clear or hazy is acceptable the underlying style Perceived Malt Aroma & Flavor: Can vary from very Clarity: Clear to hazy is acceptable low to medium-high depending on the underlying style Perceived Hop Aroma & Flavor: Very low to very high 4 Perceived bitterness: Very low to medium-high seeds, fruits, vegetables, flowers, etc. Herb and/or Fermentation Characteristics: Chili pepper aroma and spice character can range from subtle to intense. flavor attributes should be harmonious with the Classifying these beers can be complex. Beers which underlying beer style. Chili pepper character may be exhibit herbal and/or spicy character are considered expressed as vegetal, spicy and/or hot on the palate. Herb and Spice Beers. Beers brewed with chili peppers Body: Representative of underlying style are categorized as Chili Pepper Beers. Beers brewed Additional notes: Chili Beers are any beers using chili with pumpkin in which herb and spice character peppers for flavor, aroma and/or heat. Chili character dominates should be categorized as Pumpkin Spice can range from subtle to intense. Chili pepper aroma Beers. may or may not be present. Within the framework of To allow for accurate judging the brewer must list the these guidelines, all beers containing chili peppers herb(s) and or spice(s) used, and any other ingredients should be categorized as Chili Beers. Beers made with or processes used. The brewer must also indicate the chili peppers which represent more than one style, classic or experimental ale or lager style of the such as chili beers with chocolate, should nonetheless underlying base beer; the brewer may indicate "no be categorized as Chili Beers rather than as classic style" in instances where the base beer does Experimental Beers. not hew to a category within these competition To allow for accurate judging the brewer must list the guidelines. Beer entries not accompanied by this chili(s) used, and any other ingredients or processes information will be at a disadvantage during judging. used. The brewer must also indicate the classic or Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) experimental ale or lager style of the underlying base • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 beer; the brewer may indicate "no classic style" in (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- instances where the base beer does not hew to a 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-40 • category within these competition guidelines. Beer Color SRM (EBC) 5-50 (10-100 EBC) entries not accompanied by this information will be at a disadvantage during judging. 8. Chocolate Beer Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) Color: Can range from pale to very dark depending on • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 the underlying style (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- Clarity: Clear to hazy is acceptable 10.5% (2.5%-13.3%) • Hop Bitterness (IBU) 5-70 • Perceived Malt Aroma & Flavor: Medium-low to Color SRM (EBC) 5-50 (10-100 EBC) medium-high malt sweetness balanced with cocoa flavors and aromas 7. Herb and Spice Beer Perceived Hop Aroma & Flavor: Hop aroma is not Color: Varies depending on underlying style present to very low. Hop flavor may be lower than is Clarity: Clear to hazy is acceptable designated for underlying style allowing chocolate to Perceived Malt Aroma & Flavor: Varies depending on contribute to the flavor profile without becoming intention of brewer excessively bitter. Perceived Hop Aroma & Flavor: Not essential but may Perceived bitterness: Very low to medium-low be present and may be more assertive than herb-spice Fermentation Characteristics: Typical of underlying character beer style. Attributes derived from chocolate or cocoa Perceived bitterness: Very low to medium-low. should be apparent in all such beers, ranging from Reduced hop bitterness tends to accentuate subtle to intense, and in harmony with the overall herb/spice character. flavor profile of the beer. Fermentation Characteristics: Aromas and flavors of Body: Varies with underlying style individual spices may not always be identifiable Additional notes: Chocolate Beers are beers of any Body: Varies with underlying style classic style which incorporate dark chocolate or Additional notes: Herb and Spice beers are any beers cocoa in any form. Beers made with white chocolate using herbs or spices derived from leaves, roots, do not typify this category; however, beers which 5 clearly exhibit attributes typical of white chocolate by this information will be at a disadvantage during could be categorized as chocolate beer. judging. To allow for accurate judging the brewer must list the Original Gravity (°Plato) Varies with style • Apparent form of chocolate used ("cacao nibs" for example), Extract/Final Gravity (°Plato) Varies with style • and any other ingredients or processes used. The Alcohol by Weight (Volume) Varies with style • Hop brewer must also indicate the classic or experimental Bitterness (IBU) Varies with style • Color SRM (EBC) ale or lager style of the underlying base beer; the Varies with style brewer may indicate "no classic style" in instances where the base beer does not hew to a category 10. Coffee Stout or Porter within these competition guidelines. Beer entries not Color: Dark brown to black depending on the accompanied by this information will be at a underlying stout or porter style disadvantage during judging. Clarity: Beer color may be too dark to perceive clarity. Original Gravity (°Plato) Varies with style • Apparent When clarity is perceivable, chill haze is acceptable at Extract/Final Gravity (°Plato) Varies with style • low temperatures. Alcohol by Weight (Volume) Varies with style • Hop Perceived Malt Aroma & Flavor: Typical of underlying Bitterness (IBU) Varies with style • Color SRM (EBC) stout or porter beer style, and balanced with coffee Varies with style flavor and aroma Perceived Hop Aroma & Flavor: Low to high 9. Coffee Beer depending on underlying stout or porter style Color: Pale to black depending on the underlying style Perceived bitterness: Varies with underlying beer Clarity: Clear to hazy is acceptable style, and in harmony with any dryness or astringency Perceived Malt Aroma & Flavor: Medium-low to derived from coffee. medium malt sweetness provides balance with coffee Fermentation Characteristics: Typical of underlying flavor and aroma stout or porter beer style. Perceived Hop Aroma & Flavor: Low to high Body: Reflective of the underlying stout or porter beer depending on the underlying style style Perceived bitterness: Varies with underlying style Additional notes: Coffee stouts and porters Fermentation Characteristics: Typical of underlying incorporate coffee in any form. Coffee character style should be apparent as the defining attribute of this Body: Reflective of the underlying beer style category, ranging from subtle to intense, and should Additional notes: Coffee beers incorporate coffee in be in harmony with other attributes of the underlying any form. Coffee character should be apparent as the beer. Other flavors arising from the use of flavored defining attribute of this category, ranging from subtle coffee may also be present. to intense, and should be in harmony with other To allow for accurate judging the brewer indicate the attributes of the underlying beer. Other flavors arising classic or experimental stout or porter style of the from the use of flavored coffee may also be present. underlying base beer. The brewer must also list details Within the framework of these competition guidelines, about the coffee(s) used, and any other ingredients or stouts and porters made with coffee are entered processes used ("medium roast cold extract in bright elsewhere. To allow for accurate judging the brewer tank" for example). Beer entries not accompanied by must list details about the coffee(s) used, and any this information will be at a disadvantage during other ingredients or processes used ("medium roast judging. cold extract in bright tank" for example). The brewer Original Gravity (°Plato) Varies with style • Apparent must also indicate the classic or experimental ale or Extract/Final Gravity (°Plato) Varies with style • lager style of the underlying base beer; the brewer Alcohol by Weight (Volume) Varies with style • Hop may indicate "no classic style" in instances where the Bitterness (IBU) Varies with style • Color SRM (EBC) base beer does not hew to a category within these Varies with style competition guidelines. Beer entries not accompanied 6 11. Specialty Beer processes used ("maple syrup in kettle" for example). Color: Very light to black depending on the underlying The brewer must also indicate the classic or style experimental ale or lager style of the underlying base Clarity: Clear to hazy is acceptable beer; the brewer may indicate "no classic style" in Perceived Malt Aroma & Flavor: Varies depending on instances where the base beer does not hew to a intention of brewer category within these competition guidelines. Beer Perceived Hop Aroma & Flavor: Very low to very high entries not accompanied by this information will be at Perceived bitterness: Very low to very high a disadvantage during judging. Fermentation Characteristics: Specialty Beers are Original Gravity (°Plato) 1.030-1.140+ (7.6-32.1+ brewed with atypical fermentable sugars, grains °Plato) • Apparent Extract/Final Gravity (°Plato) and/or starches which contribute to alcohol content. 1.006-1.030+ (1.5-7.6+ °Plato) • Alcohol by Weight The hallmark of Specialty Beers are the distinctive (Volume) 2.0%-20+% (2.5%-25+%) • Hop Bitterness attributes of these special ingredients, which should (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200 EBC) be present in the aroma, flavor and overall balance of the beer. Examples could include maple syrup, 12. Rye Beer agave, potatoes, wild rice or any other sources of A. Subcategory: Rye Beer carbohydrate not commonly used in modern beer Color: A wide range of color is acceptable. Lighter styles. Beers containing wheat are categorized in one versions are straw to copper, while darker versions of several wheat beer styles. The use of rice or corn are dark amber to dark brown. would not normally be considered unusual since Clarity: Chill haze is acceptable in versions packaged these adjuncts are commonly used in beer and served without yeast. In versions served with production. However, beers made with rice or corn yeast, appearance may range from hazy to very varieties which imbue highly distinctive flavor cloudy. attributes might be categorized as Specialty Beers. Perceived Malt Aroma & Flavor: In darker versions, Body: Varies with underlying style malt aromas and flavors can optionally include low Additional notes: Classifying these beers can be roasted malt character expressed as cocoa/chocolate complex. Beers made with unusual fermentables, or caramel. Aromatic toffee, caramel, or biscuit which also contain spices, fruits, or other ingredients character may also be present. Low level roastiness, and which therefore represent a combination of two graininess, or tannin astringency is acceptable when or more hybrid beer styles are categorized as balanced with low to medium malt sweetness. Experimental Beers. Within the framework of these Perceived Hop Aroma & Flavor: Low to medium-high guidelines, nuts generally impart much more flavor Perceived bitterness: Low to medium than fermentables, and beers containing nuts are Fermentation Characteristics: Low levels of spicy and categorized as Field Beers. Likewise, within the fruity ester aromas are typical. Yeast-derived aroma framework of these guidelines, coconut is defined as a and flavor attributes such as clove-like or other vegetable and beers containing coconut are phenolics may be present when consistent with categorized as Field Beers. Beers brewed with honey underlying beer style. These beers can be fermented are categorized as Specialty Honey Beers. Beers with either ale or lager yeast. Diacetyl should not be brewed with roots, seeds, flowers etc. which exhibit present. Low to medium yeast aroma may be present herbal and/or spicy characters are categorized as Herb in versions packaged with yeast. and Spice Beers. While beers brewed with fruits or Body: Low to medium. Rye can impart textural vegetables may derive fermentable carbohydrate qualities ranging from dry and crisp to smooth and from those sources, they are most appropriately velvety. categorized within various Fruit Beer or Field Beer Additional notes: The grist should include sufficient categories. rye so that rye character is evident in the beer. Rye To allow for accurate judging the brewer must list the character is often described as spicy and/or black special ingredient(s) used, and may list other 7 pepper-like and/or earthy. Beers brewed with rye that but the yeast character should not overpower the do not exhibit rye character should be categorized in balance of rye and barley malts, esters and phenolics. other beer styles. Versions served with yeast should Body: Low to medium possess a full yeasty mouthfeel. Additional notes: Grist should include at least 30 To allow for accurate judging the brewer must indicate percent rye malt. Versions with yeast are often roused the classic, experimental or hybrid ale or lager style of during pouring. When yeast is present, the beer the underlying base beer being made with rye ("rye should have a yeasty flavor and a fuller mouthfeel. Vienna lager" for example). The brewer may indicate Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 "no classic style" in instances where the base beer °Plato) • Apparent Extract/Final Gravity (°Plato) does not hew to a category within these competition 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight guidelines. The brewer may also provide information (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness about the form of rye and how used ("caramel rye (IBU) 10-15 • Color SRM (EBC) 4-25 (8-50 EBC) malt in grist" or "10% rye flakes" for example). Beer entries not accompanied by this information will be at 13. Honey Beer a disadvantage during judging. Color: Very light to black depending on underlying Original Gravity (°Plato) Varies with style • Apparent style Extract/Final Gravity (°Plato) Varies with style • Clarity: Clear to hazy is acceptable Alcohol by Weight (Volume) Varies with style • Hop Perceived Malt Aroma & Flavor: Varies depending on Bitterness (IBU) Varies with style • Color SRM (EBC) intention of brewer Varies with style Perceived Hop Aroma & Flavor: Very low to very high Perceived bitterness: Very low to very high B. Subcategory: German-Style Rye Ale Fermentation Characteristics: Honey Beers may be Color: Pale to very dark, with darker versions ranging brewed to a traditional style or may be experimental. from dark amber to dark brown. Honey Beers incorporate honey as a fermentable Clarity: Chill haze is acceptable in versions packaged sugar in addition to malted barley. Honey character and served without yeast. In versions served with should be present in aroma and flavor but should not yeast, appearance may range from hazy to very be overpowering. cloudy. Body: Varies with underlying style Perceived Malt Aroma & Flavor: In darker versions, Additional notes: malt aromas and flavors can optionally include low To allow for accurate judging the brewer must indicate roasted malt characters expressed as cocoa/chocolate the classic or experimental ale or lager style of the or caramel, and/or aromatic toffee, caramel, or biscuit underlying base beer; the brewer may indicate "no attributes. Malt sweetness can vary from low to classic style" in instances where the base beer does medium. Low level of roast malt astringency is not hew to a category within these competition acceptable when balanced with low to medium malt guidelines. The brewer may also list the type of honey sweetness. used and information about processing if desired Perceived Hop Aroma & Flavor: Not present ("orange blossom honey in whirlpool" for example). Perceived bitterness: Very low to low Beer entries not accompanied by this information will Fermentation Characteristics: Low to medium be at a disadvantage during judging. banana–like and/or other fruity ester aromas and Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) flavors are typical. Clove-like and/or other phenolic • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 aromas and flavors should also be present. No yeast (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- aroma should be present in versions without yeast. 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 1-100 • Versions packaged and served without yeast will not Color SRM (EBC) 1-100 (2-200 EBC) have yeast flavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full mouthfeel, 8 14. Non-Alcohol Beer Perceived Hop Aroma & Flavor: Hop attributes should Color: Varies with underlying style mimic the classic style upon which the beer is based, Clarity: Varies with underlying style but at lower overall intensity in order to maintain the Perceived Malt Aroma & Flavor: Varies with balance typical of that style. underlying style Perceived bitterness: Should mimic the classic style Perceived Hop Aroma & Flavor: Varies with upon which the beer is based, but at lower overall underlying style intensity in order to maintain the balance typical of Perceived bitterness: Varies with underlying style that style. Fermentation Characteristics: Non-alcohol (N/A) malt Fermentation Characteristics: Varies with underlying beverages can emulate the character of any beer style style defined within these guidelines but without alcohol Body: Varies with underlying style (less than 0.5 percent abv). Due to their nature, non- Additional notes: This category includes beers of any alcohol malt beverages will have a profile lacking the style that 1) are at or below 5.0% abv (4.0% abw), and complexity and balance of flavors that beers 2) have an original gravity and alcohol content below containing alcohol will display. N/A beers should be the range of the classic style as defined in these assessed with this is mind, and should not be given guidelines. These beers exhibit lower original gravity negative evaluations for reasons related to the and alcohol content than the classic style. Drinkability absence of alcohol. is key to a successful session beer. Beers at or below Body: Varies with underlying style 5.0% abv (4% abw) that adhere to the specifications of Additional notes: For purposes of competition, a classic style are not categorized as Session Beers. For brewers will be asked to verify that the alcohol example, low gravity beers such as Belgian-Style Table content of entries in this category are <0.5% abv. Beers or English-Style Mild Ales should be categorized To allow for accurate judging the brewer must indicate within their appropriate categories. Drinkability is key the classic or experimental ale or lager style of the to a successful session beer. underlying base beer being made to less than 0.5% For purposes of this competition, brewers will be asked abv; the brewer may indicate "no classic style" in to verify that entries in this category contain abv that instances where the base beer does not hew to a does not exceed 5.0%. Session versions of American- category within these competition guidelines. Beer Style India Pale Ale and Juicy or Hazy India Pale Ale are entries not accompanied by this information will be at categorized as Session India Pale Ale. Lower alcohol a disadvantage during judging. Belgian-Style ales which meet the respective criteria Original Gravity (°Plato) Varies with style • Apparent for alcohol content are categorized as Belgian-Style Extract/Final Gravity (°Plato) Varies with style • Table Beer or as Belgian-Style Session Ale. To allow for Alcohol by Weight (Volume) <0.4% abw (<0.5% abv) • accurate judging the brewer must absolutely identify Hop Bitterness (IBU) Varies with style • Color SRM by name or category number the classic or (EBC) Varies with style experimental ale or lager style that is being created lower in alcohol and/or appropriately identify the style 15. Session Beer created ("session bock" for example). Beer entries not Color: The color should mimic the classic style upon accompanied by this information will be profoundly which the beer is based disadvantaged during judging. Clarity: Appearance may vary from brilliant to hazy to Original Gravity (°Plato) 1.034-1.040 (8.5-10 °Plato) • cloudy and should mimic the classic style upon which Apparent Extract/Final Gravity (°Plato) 1.004-1.010 the beer is based (1-2.6 °Plato) • Alcohol by Weight (Volume) 2.8%- Perceived Malt Aroma & Flavor: Malt attributes 4.0% (3.5%-5.0%) • Hop Bitterness (IBU) 10-35 • should mimic the classic style upon which the beer is Color SRM (EBC) 2+ (4+ EBC) based, but at lower overall intensity due to lower original gravity. 16. Session India Pale Ale Color: Straw to copper 9 Clarity: Chill haze is acceptable at low temperatures. alcohol, and are not wood- or barrel-aged. All Wood- Hop haze is allowable at any temperature. and Barrel-Aged Beers that meet the criteria for Perceived Malt Aroma & Flavor: A low to medium alcohol content shown below are categorized as any maltiness should be present in aroma and flavor. of several Wood- and Barrel-Aged Beers. Perceived Hop Aroma & Flavor: Hop aroma and flavor Body: Varies with underlying style are medium to high, exhibiting a wide range of Additional notes: attributes. Overall hop character is assertive. To allow for accurate judging the brewer must Perceived bitterness: Medium to high absolutely identify by name or category number the Fermentation Characteristics: Fruity esters are low to classic or experimental ale, lager or hybrid beer style medium. Diacetyl should not be present. that is being created higher in alcohol and/or Body: Low to medium appropriately identify the style created ("strong Additional notes: Beers exceeding 5.0% abv are not Vienna lager" for example). Beer entries not considered Session India Pale Ales. Beers under 5.0% accompanied by this information will be profoundly abv (4.0% abw) which meet the criteria for another disadvantaged during judging. classic or traditional style category are not considered Original Gravity (°Plato) Varies with style • Apparent Session India Pale Ales. Extract/Final Gravity (°Plato) Varies with style • For purposes of this competition, brewers will be asked Alcohol by Weight (Volume) 6.4%+ (8%+) • Hop to verify that entries in this category contain abv that Bitterness (IBU) Varies with style • Color SRM (EBC) does not exceed 5.0%. To allow for accurate judging Varies with style the brewer must identify by name or category number the underlying base IPA style that is being created B. Subcategory: American-Style Imperial lower in alcohol and/or appropriately identify the style Porter created (Session Juicy Hazy IPA" for example). Beer Color: Black entries not accompanied by this information will be Clarity: Opaque profoundly disadvantaged during judging. Perceived Malt Aroma & Flavor: No roast barley or Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 °Plato) strong burnt/black malt character should be present. • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 Medium malt, caramel and cocoa sweetness should (2-4.6 °Plato) • Alcohol by Weight (Volume) 3.0%- be present. 4.0% (3.7%-5.0%) • Hop Bitterness (IBU) 30-55 • Perceived Hop Aroma & Flavor: Low to medium-high Color SRM (EBC) 3-12 (6-24 EBC) Perceived bitterness: Medium-low to medium Fermentation Characteristics: Fruity esters are 17. Other Strong Beer present but not overpowering and should A. Subcategory: Other Strong Beer complement hop character and malt-derived Color: Varies with underlying style sweetness. Diacetyl should not be present absent. Clarity: Varies with underlying style Body: Full Perceived Malt Aroma & Flavor: Varies with Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 underlying style °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: Varies with 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight underlying style (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness Perceived bitterness: Varies with underlying style (IBU) 35-50 • Color SRM (EBC) 40+ (80+ EBC) Fermentation Characteristics: Within the framework of these guidelines, beers of any style intentionally C. Subcategory: American-Style Wheat Wine brewed to a higher alcohol content than defined Ale within that style’s guidelines are categorized as Other Color: Gold to black Strong Beer. These beers should achieve a balance Clarity: Chill haze is acceptable at low temperatures between the style's characteristics and the additional

10 Perceived Malt Aroma & Flavor: Bread, wheat, honey Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato) and/or caramel malt aromas and flavors are often • Apparent Extract/Final Gravity (°Plato) 1.016-1.022 present. High residual malt sweetness should be (4.1-5.6 °Plato) • Alcohol by Weight (Volume) 6.0%- present. 7.4% (7.6%-9.3%) • Hop Bitterness (IBU) 35-40 • Perceived Hop Aroma & Flavor: Low to medium Color SRM (EBC) 20+ (40+ EBC) Perceived bitterness: Medium to medium-high Fermentation Characteristics: Fruity esters are often E. Subcategory: American-Style Malt Liquor high and balanced by a complexity of alcohols and Color: Straw to gold high alcohol content. Diacetyl is usually absent in Clarity: Appearance should be clear. Chill haze should these beers but may be present at very low levels. not be present Phenolic yeast character, sulfur, and/or DMS should Perceived Malt Aroma & Flavor: Some malt not be present. Oxidized, stale and aged attributes are sweetness is present not typical of this style. Perceived Hop Aroma & Flavor: Not present Body: Full Perceived bitterness: Very low Additional notes: This style is brewed with at least Fermentation Characteristics: Fruity esters and 50% wheat malt. complex alcohol aromas and flavors are acceptable at Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato) low levels. Alcohol should not be solvent-like. Diacetyl • Apparent Extract/Final Gravity (°Plato) 1.024-1.032 should not be present. (6.1-8 °Plato) • Alcohol by Weight (Volume) 6.7%- Body: Low to medium-low 9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 45-85 • Additional notes: Beers of this style are varied in Color SRM (EBC) 5+ (10+ EBC) character. Some malt liquors are only slightly stronger than American lagers, while others approach bock D. Subcategory: Baltic-Style Porter strength. Color: Black Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 Clarity: Opaque. When clarity is perceivable, chill haze °Plato) • Apparent Extract/Final Gravity (°Plato) should not be present. 1.004-1.010 (1-2.6 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Malt sweetness is (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness medium-low to medium-high. Distinctive malt aromas (IBU) 12-23 • Color SRM (EBC) 2-6 (4-12 EBC) and flavors of caramelized sugars, dark sugars and licorice are present. Roast malt attributes may be 18. Experimental Beer present at low levels, but any bitterness or A. Subcategory: Experimental Beer astringency should be in harmony with other flavor Color: May vary widely with ingredients used aspects. Clarity: Varies with ingredients used and brewing Perceived Hop Aroma & Flavor: Very low. Floral hop process aroma can complement aromatics. Perceived Malt Aroma & Flavor: May vary widely with Perceived bitterness: Low to medium-low ingredients used and brewing process Fermentation Characteristics: Due to its alcoholic Perceived Hop Aroma & Flavor: May vary widely with strength, there may be very low to low levels of ingredients used and brewing process complex alcohol aromas and flavors and/or higher Perceived bitterness: May vary widely with levels of fruitiness suggestive of berries, grapes and ingredients used and brewing process plums, but not banana. Fruity esters, DMS and Fermentation Characteristics: Will vary widely diacetyl should not be present. depending on the nature of the techniques and/or Body: Medium to full ingredients used to create the beer Additional notes: Baltic Porter is brewed with lager Body: May vary widely with ingredients used and yeast and fermented and lagered cold producing a brewing process smooth beer. A low level of oxidation, if harmonious with other flavor components, is acceptable. 11 Additional notes: Experimental beers are beers that B. Subcategory: Ginjo Beer or Sake-Yeast Beer 1. employ unique and unusual techniques and/or Color: Pale to dark brown ingredients; or 2. beers that do not meet the criteria Clarity: Slight chill haze is acceptable of individual existing categories, representing a Perceived Malt Aroma & Flavor: Very low to medium combination of two or more hybrid, specialty or Perceived Hop Aroma & Flavor: Low to medium and classic categories (with the exception of beers in harmony with sake-like character brewed with chili peppers). Experimental beers are Perceived bitterness: Low to medium and in harmony primarily grain-based with a minimum of 51% of with sake-like character fermentable carbohydrates derived from malted Fermentation Characteristics: These beers are grains. Beers produced using non-experimental brewed with sake yeast or sake (koji) enzymes. The techniques and/or ingredients are considered unique byproducts of sake yeast and/or koji enzymes experimental beers if their properties overlap two or should be distinctive and in harmony with other more existing categories and exhibit the distinctive elements. Sake character may best be described as characteristics of each of those categories. having mild fruitiness and mild earthiness, with Uniqueness is the primary consideration when mushroom and/or an umami protein-like character. A evaluating this category. Within the framework of high amount of alcohol may be evident. these guidelines, field, fruit, chocolate, coffee, spice, Body: Varies depending on original gravity. Mouthfeel specialty, wood-aged or other beers that fit within also varies. another individual category should not be categorized Additional notes: High carbonation should be present. as experimental beers. Within the framework of these To allow for accurate judging the brewer must identify guidelines, all beers brewed with chili peppers are the classic ale, lager or other beer style being made categorized as chili beers, and should not be with sake yeast, and may add information about other categorized as experimental beers. ingredient(s) or process used. The brewer may indicate Within the framework of these competition guidelines, "no classic style" in instances where the base beer experimental versions of various India Pale Ale and does not hew to a category within these competition Imperial India Pale Ale categories are categorized as guidelines. Beer entries not accompanied by this Experimental India Pale Ale. Within the framework of information will be at a disadvantage during judging. these competition guidelines, wood-aged Original Gravity (°Plato) 1.040-1.090 (10-21.6 °Plato) experimental beers are entered elsewhere. Nearly all • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 fruited sour beers are categorized elsewhere; truly (2.1-5 °Plato) • Alcohol by Weight (Volume) 3.4%- experimental versions might be categorized as 8.2% (4.3%-10.2%) • Hop Bitterness (IBU) 12-35 • Experimental Beer. To allow for accurate judging the Color SRM (EBC) 4-20 (8-40 EBC) brewer must identify the underlying classic, experimental and or hybrid style(s), process(es) and or C. Subcategory: Wild Beer ingredients used which combine to make the beer Color: Any color is acceptable. Versions made with unique and which influence perceived sensory fruits or other flavorings may take on corresponding outcomes. The brewer may indicate "no classic style" hues. in instances where the base beer or the entry do not Clarity: Clear or hazy due to yeast, chill haze or hop hew to a category within these competition guidelines. haze. Beer entries not accompanied by this information will Perceived Malt Aroma & Flavor: Generally, these be at a disadvantage during judging. beers are highly attenuated resulting in very low to Original Gravity (°Plato) Varies widely • Apparent low malt character. Maltier versions should display Extract/Final Gravity (°Plato) Varies widely • Alcohol good overall balance with other flavor components. by Weight (Volume) Varies widely • Hop Bitterness Perceived Hop Aroma & Flavor: Very low to high (IBU) Varies widely • Color SRM (EBC) Varies widely Perceived bitterness: Very low to low

12 Fermentation Characteristics: Aromas may vary Fermentation Characteristics: Aged Beers are any significantly due to fermentation attributes beers aged for over one year. A brewer may brew any contributed by various known and unknown type of beer of any strength and enhance its character microorganisms. The overall balance should be with various aging conditions for an extended time. In complex and balanced. Wild beers are spontaneously general, beers with high hopping rates, roast malt, fermented with microorganisms that the brewer has high alcohol content, and/or complex herbal, smoke introduced from the ambient air/environment near or fruit character are the best candidates for aging. the brewery in which the beer is brewed. Wild Beers Aged Beers may be aged in bottles, cans, kegs or other may not be fermented with any cultured strains of non-wooden vessels. Aged character may be yeast or bacteria. Wild Beers may or may not be expressed in mouthfeel, aroma and flavor. Often, perceived as acidic. They may include a highly-variable aged character is the result of oxidative reactions that spectrum of flavors and aromas derived from the wild either bring individual flavor components into microorganisms with which they are fermented. The harmony or are unique flavors unto themselves. overall balance of flavors, aromas, appearance and Sherry-like and fruity flavors often develop during body are important factors in assessing these beers. aging, and hop character often changes. No matter Body: Very low to medium what the effect, the overall character should be Additional notes: Spontaneously fermented beers balanced and without aggressive flavors. The level of with fruit, spice or other ingredients should be change created by aging will vary with the duration of categorized as Wild Beers. Within the framework of aging and the underlying beer style. Mildly-flavored these guidelines, beers which hew to classic or beers are more likely to develop aggressive and traditional categories such as Belgian-Style Lambic, unpleasant oxidation. Positive transformations are Gueuze, Fruit Lambic, etc. should be categorized as more likely to occur in beers with higher levels of such, rather than as Wild Beers. hops, malt and/or alcohol. To allow for accurate judging the brewer must provide Body: Varies with underlying style additional information about the entry including the Additional notes: Within the framework of these classic ale, lager or experimental base style of beer guidelines, various Wood- and Barrel-Aged Beers allowed to spontaneously ferment, information about which then undergo aging of one or more years in the process used, and/or other ingredient(s) such as glass or stainless, and, which clearly exhibit sensory fruit, spices, etc. if any. The brewer may indicate "no outcomes of that additional aging, may be categorized classic style" in instances where the base beer does as Aged Beers. However, Brett Beers, Sour Beers or not hew to a category within these competition any other beers exhibiting attributes of aging in the guidelines. Beer entries not accompanied by this presence of any microflora must be categorized information will be at a disadvantage during judging. elsewhere. Beers which have undergone aging but Original Gravity (°Plato) Varies with style • Apparent which nonetheless do not display characteristics of Extract/Final Gravity (°Plato) Varies with style • aging are categorized within their base styles. Alcohol by Weight (Volume) Varies with style • Hop To allow for accurate judging the brewer must provide Bitterness (IBU) Varies with style • Color SRM (EBC) additional information about the entry including the Varies with style classic ale, lager or experimental style of the beer being aged, experimental or interesting techniques or D. Subcategory: Aged Beer ingredients, length of aging time, the material in Color: Varies with underlying style which the beer was aged (glass, stainless, etc.), and Clarity: Varies with underlying style other information describing the aging process. Beer Perceived Malt Aroma & Flavor: Varies with entries not accompanied by this information will be at underlying style a disadvantage during judging. Perceived Hop Aroma & Flavor: Varies with Original Gravity (°Plato) Varies with style • Apparent underlying style Extract/Final Gravity (°Plato) Varies with style • Perceived bitterness: Varies with underlying style Alcohol by Weight (Volume) Varies with style • Hop 13 Bitterness (IBU) Varies with style • Color SRM (EBC) Ale may be considered Experimental India Pale Ale. Varies with style Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression 19. Experimental India Pale Ale and overall flavor experience. Lactose may be used to Color: Straw to very dark, varying widely with enhance body and balance, but should not lend to, or ingredients used overwhelm, the flavor character of these beers. Clarity: May range from clear to very high degree of Classifying these beers can be complex. Within the cloudiness. Starch, yeast, hop, protein and/or other framework of these guidelines, nuts generally impart compounds can contribute to a wide range of hazy much more flavor than fermentables, and beers appearance within this category containing nuts are categorized as Field Beers. Perceived Malt Aroma & Flavor: Very low to medium- Likewise, within the framework of these guidelines, low malt aroma and flavor may be present, and may coconut is defined as a vegetable, so beers containing exhibit attributes typical of various adjuncts and coconut are categorized as Field Beers. Beers brewed specialty malts with honey are categorized as Specialty Honey Beers. Perceived Hop Aroma & Flavor: Medium to very high Spiced or fruited versions of these beers made with hop aroma and flavor are present, with attributes unusual fermentables are categorized as Experimental typical of hops from any origin India Pale Ale. Within the framework of these Perceived bitterness: Low to very high guidelines, all beers brewed with chili peppers are Fermentation Characteristics: Fruity esters are low to categorized as Chili Beers, and should not be high and may contribute to an overall highly fruity categorized as Experimental India Pale Ale. impression regardless of the presence or absence of To allow for accurate judging the brewer must list any fruit(s) used and can contribute to the perception of special ingredient(s) used such as fruits or spices, malt sweetness and be complementary to the hop profile. or sugar adjuncts or yeasts which elaborate on or Yeast choices can vary widely as can sensory deviate from classic American, Juicy Hazy or Imperial outcomes; very low to low phenolic or other IPA production and which influence beer flavor attributes typical of wine, champagne or outcomes. Brewer must list any enzymatic treatment Brettanomyces yeast strains may be present but are or other special processes used. The brewer must also not required. Carbonation can range from average to indicate an IPA "type". A few examples of high, with higher levels often associated with a crisp supplemental information that meet these criteria are mouthfeel. Diacetyl and DMS should not be present. "Brown IPA", "Brut IPA w/enzyme and lactose", "Red Body: Very low to medium, depending on grist and IPA w/Munich malt", "Am IPA w/cinnamon", or "Juicy yeast choice, enzymatic treatment, finishing adjunct(s) Hazy IPA w/mango". Beer entries not accompanied by and other fermentation parameters. Mouthfeel can this information will be at a profound disadvantage vary widely from light to full and from dry to silky. during judging. Additional notes: Beers in this category recognize the Original Gravity (°Plato) 1.060-1.100 (14.7-23.7 cutting edge of American IPA brewing. Experimental °Plato) • Apparent Extract/Final Gravity (°Plato) India Pale Ales are either 1) any of White, Red, Brown, 0.994-1.020 (-1.6-5.1 °Plato) • Alcohol by Weight Brut or many other IPA or Imperial IPA types or (Volume) 5.0%-8.4% (6.3%-10.6%) • Hop Bitterness combinations thereof currently in production, and (IBU) 30-100 • Color SRM (EBC) 3-40 (6-80 EBC) fruited or spiced versions of these, or 2) fruited, spiced, wood- and barrel-aged or other elaborated 20. Experimental Wood-Aged Beer versions of classic American and Juicy Hazy IPA, and Color: May vary widely with ingredients used Imperial IPA categories. They range widely in color, Clarity: Varies with ingredients used and brewing hop and malt intensity and attributes, hop bitterness, process balance, alcohol content, body and overall flavor Perceived Malt Aroma & Flavor: May vary widely with experience. Black versions of India Pale Ale that do ingredients used and brewing process not meet the specifications for American-Style Black 14 Perceived Hop Aroma & Flavor: May vary widely with combine to make the beer unique and which influence ingredients used and brewing process perceived sensory outcomes, and the type of wood Perceived bitterness: May vary widely with used (new or old, oak or other wood type), previous ingredients used and brewing process liquids in the barrel if any (port/ whiskey/ wine/ Fermentation Characteristics: Will vary widely sherry/ other), etc. The brewer may indicate "no depending on the nature of the techniques and/or classic style" in instances where the base beer or the ingredients used to create the beer entry do not hew to a category within these Body: May vary widely with ingredients used and competition guidelines. Beer entries not accompanied brewing process by this information will be at a disadvantage during Additional notes: Experimental Wood-Aged Beers judging. are beers that either 1. employ unique and unusual Original Gravity (°Plato) Varies widely • Apparent techniques and/or ingredients, or, 2. beers that don’t Extract/Final Gravity (°Plato) Varies widely • Alcohol meet the criteria of individual existing categories, by Weight (Volume) Varies widely • Hop Bitterness representing a combination of two or more hybrid, (IBU) Varies widely • Color SRM (EBC) Varies widely specialty or classic categories, which are then (Varies widely EBC) subjected to wood- and or barrel-ageing, and, which display sensory outcomes of the underlying style(s) 21. Historical Beer and the wood- and barrel-ageing. Experimental A. Subcategory: Historical Beer Wood-Aged Beers are primarily grain-based with a Color: Varies with underlying style minimum of 51% of fermentable carbohydrates Clarity: Varies with underlying style derived from malted grains. Beers produced using Perceived Malt Aroma & Flavor: Varies with non-experimental techniques and/or ingredients are underlying style considered experimental beers if their properties Perceived Hop Aroma & Flavor: Varies with overlap two or more existing categories and exhibit underlying style the distinctive characteristics of each of those Perceived bitterness: Varies with underlying style categories. Uniqueness is the primary consideration Fermentation Characteristics: Varies with underlying when evaluating this category. Within the framework style of these competition guidelines, field, fruit, chocolate, Body: Varies with underlying style coffee, spice, specialty, wood-aged or other beers that Additional notes: Beers in this category include fit within another individual category are not established historical beers and/or brewing traditions categorized as Wood-Aged Experimental Beers. from any era or part of the world that don’t fit within Within the framework of these competition another beer style defined within these guidelines. guidelines, wood-aged versions of various Some Historical beers that could fit categories such as experimental India Pale Ale and Imperial India Pale Ale Experimental, Herb & Spice, Field Beer, etc. may be categories are categorized as Experimental India Pale categorized as historical beers. This category pays Ale. Wood-aged experimental beers, or, beers which tribute to beers that incorporate unique brewing represent a combination of two or more hybrid styles ingredients and/or techniques that were used in the which are then wood-aged, are categorized as Wood- past. Within the framework of these guidelines, Aged Experimental Beer. Many wood-aged fruited examples of Historical Beers include South American sour beers are categorized elsewhere. However, truly Chicha, Nepalese Chong/Chang, African sorghum- experimental fruited versions which represent a based beers, and many others. combination of two or more hybrid styles which are To allow for accurate judging the brewer must provide then wood-aged, are categorized as Experimental additional information about the entry including Wood-Aged Beer. primarily the historical beer style being emulated or To allow for accurate judging the brewer must identify recreated, and any unique ingredients used and/or the underlying classic, experimental and or hybrid processing which contribute to perceived sensory style(s), process(es) and or ingredients used which 15 outcomes. The brewer may include historical context about the entry. This information will help provide a C. Subcategory: Grodziskie basis for comparison between highly diverse entries, Color: Straw to gold and is reviewed and edited by the competition Clarity: Chill haze is acceptable at low temperatures manager to remove bias. Entries not accompanied by Perceived Malt Aroma & Flavor: Oak-smoked wheat this information will be at a disadvantage during malt comprises the entire grain bill. Assertive smoked judging. wheat malt aromas and flavors are medium to Original Gravity (°Plato) Varies with style • Apparent medium-high with aroma dominated by oak smoke. Extract/Final Gravity (°Plato) Varies with style • Perceived Hop Aroma & Flavor: Aroma and flavor of Alcohol by Weight (Volume) Varies with style • Hop noble hops ranges from not present to low Bitterness (IBU) Varies with style • Color SRM (EBC) Perceived bitterness: Medium-low to medium Varies with style Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall B. Subcategory: Kentucky Common Beer crisp flavor is achieved by managing fermentation Color: Medium to deep amber temperatures. Sourness should not be present. Clarity: Chill haze or yeast haze is acceptable Body: Low to medium-low Perceived Malt Aroma & Flavor: Medium-low to Additional notes: Grodziskie (sometimes referred to medium. Sweet malt is the dominant flavor attribute. as Graetzer in German) is an ale style of Polish origin. Notes of corn, caramel, toffee and/or bread may be Historic versions were often bottle conditioned and present. highly carbonated. Perceived Hop Aroma & Flavor: Low to medium. May Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato) • exhibit floral or spicy attributes typical of early 20th Apparent Extract/Final Gravity (°Plato) 1.006-1.010 century North American hop varieties. (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%- Perceived bitterness: Low to medium 2.9% (2.7%-3.7%) • Hop Bitterness (IBU) 15-25 • Fermentation Characteristics: Low to medium-low Color SRM (EBC) 3-6 (6-12 EBC) fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be D. Subcategory: Adambier present. Color: Light brown to very dark Body: Medium-low to medium with a dry finish Clarity: Beer color may be too dark to perceive clarity. enhanced by high carbonation When clarity is perceivable, chill haze is absent. Additional notes: This American-born regional style Perceived Malt Aroma & Flavor: Toast and caramel proliferated around Louisville, Kentucky, from the Civil malt aroma and flavor may be present. Astringency War era until Prohibition. Corn grits or flakes were from highly roasted malt should not be present. commonly used at a rate or 25-35% of the total grist. Perceived Hop Aroma & Flavor: Low, with attributes Minerally attributes resulted from the use of hard typical of traditional non-hybrid European hop brewing water. These beers were consumed very varieties. young, going from brewhouse to consumer in as little Perceived bitterness: Low to medium as one week. Early 20th century brewing literature Fermentation Characteristics: A cool ale fermentation mentions a slight tartness developing during is typically used. Extensive aging and acidification of fermentation as a characteristic attribute of this style. this beer can mask malt and hop character to varying If tartness is present in modern versions, it should be degrees. Aging in barrels may contribute some level of at very low levels. Brettanomyces and lactic character. Original Gravity (°Plato) 1.040-1.055 (10-13.6 °Plato) Body: Medium to full • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 Additional notes: The style originated in Dortmund (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%- and is a strong, dark, hoppy ale which may or may not 4.4% (4.0%-5.5%) • Hop Bitterness (IBU) 15-30 • be sour. It may also be extensively aged in wooden Color SRM (EBC) 11-20 (22-40 EBC) 16 barrels. Traditional versions may have a low or Perceived Hop Aroma & Flavor: Not present to very medium-low degree of smokiness. Adambier may or low may not use wheat in its formulation. Smoke Perceived bitterness: Very low character may be absent in contemporary versions. Fermentation Characteristics: These beers can vary Fruited versions of this style which exhibit attributes significantly in character. Fruity ester and yeasty of wood-aging should be categorized as fruited Wood- aromas are medium to high. Diacetyl should not be and Barrel-Aged Sour Beers. Fruited versions of this present. Bread/bakers’ yeast is traditionally used for style which do not exhibit attributes of wood-aging fermentation and may produce flavors and aromas of should be categorized as Fruit Wheat Beers. complex alcohols, clove-like phenolics and banana Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 fruitiness. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium to full 1.010-1.020 (2.6-5.1 °Plato) • Alcohol by Weight Additional notes: Juniper aroma and flavor should be (Volume) 7.1%-8.7% (9.0%-11.0%) • Hop Bitterness present due to the use of juniper boughs/branches (IBU) 30-50 • Color SRM (EBC) 15-35 (30-70 EBC) and berries in the brewing process Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 E. Subcategory: Dutch-Style Kuyt Beer °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Gold to copper 1.016-1.040 (4-10 °Plato) • Alcohol by Weight Clarity: Chill haze and other haze is acceptable (Volume) 5.6%-6.8% (7.0%-8.5%) • Hop Bitterness Perceived Malt Aroma & Flavor: The aroma is grainy (IBU) 3-16 • Color SRM (EBC) 4-12 (8-24 EBC) or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, G. Subcategory: Swedish-Style Gotlandsdricke at least 20 percent wheat malt with pale malt making Color: Pale to copper up the remainder of the grain bill. Clarity: Chill haze or yeast haze is acceptable Perceived Hop Aroma & Flavor: Very low to low from Perceived Malt Aroma & Flavor: Medium-low to noble hops or other traditional European varieties medium. Birchwood smoke character, derived from Perceived bitterness: Medium-low to medium the malting process, should be present. Fermentation Characteristics: Esters may be present Perceived Hop Aroma & Flavor: Not present to very at low levels. Diacetyl is usually absent in these beers low but may be present at very low levels. Acidity and Perceived bitterness: Very low to medium-low sweet corn-like DMS should not be present. Fermentation Characteristics: Bread/bakers’ yeast is Body: Low to medium traditionally used for fermentation and contributes to Additional notes: This style of beer was popular in the unique character of these beers. Fruity ester and Netherlands from 1400-1550. yeasty aromas are medium to high. Diacetyl should Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 not be present. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium to full 1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight Additional notes: Juniper aroma and flavor should be (Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness present due to the use of juniper boughs/branches (IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25 EBC) and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt. F. Subcategory: Finnish-Style Sahti Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Color: Pale to copper • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 Clarity: Chill haze, yeast haze and general turbidity is (2.5-3.5 °Plato) • Alcohol by Weight (Volume) 4.4%- acceptable. 5.2% (5.5%-6.5%) • Hop Bitterness (IBU) 15-25 • Perceived Malt Aroma & Flavor: Malt aroma is Color SRM (EBC) 4-12 (8-24 EBC) medium-low to medium. Malt flavor is medium to high with malt sweetness present.

17 H. Subcategory: Breslau-Style Schoeps their own merits without strict adherence to defined Color: Straw to black style parameters. Clarity: Chill haze is acceptable at low temperatures. Body: Varies with underlying style Hue may be too dark to perceive clarity in some Additional notes: This category includes lagers, ales or versions. other beers made from fermentable sugars, grains Perceived Malt Aroma & Flavor: Malt sweetness is and converted carbohydrates and must also include medium to medium-high with a pronounced malt some portion of cereal. All ingredients must be free character. A high proportion of pale or dark wheat of gluten. Within the framework of these guidelines, malt (as much as 80 percent) is used to brew these beers brewed with barley, wheat, spelt, rye, and beers as well as Pilsener and other pale, toasted or other gluten-containing ingredients may not be dark specialty malts. Paler versions may have bready, categorized as Gluten-Free. Gluten-Free Beers may aromatic biscuit malt attributes. Darker versions may contain malted grains that are gluten-free. NOTE: exhibit roast malt bitterness at low levels, and toasted These guidelines do not supersede any government or nutty malt attributes. Caramel-like malt attributes regulations. Wine, mead, flavored malt beverages or are not present. beverages other than "beer" as defined by the TTB Perceived Hop Aroma & Flavor: Very low (U.S. Trade and Tax Bureau) are not considered Perceived bitterness: Medium-low to medium “gluten-free beer” under these guidelines. Gluten- Fermentation Characteristics: Fruity esters may be reduced beers’ original ingredients would have present as these beers are fermented with ale yeast gluten content that has been reduced by enzymes or as opposed to wheat beer yeast. Diacetyl and phenolic other processes to reduced levels. Gluten-reduced aromas and flavors should not be present. beers should be categorized in the classic style Body: Full category most appropriate for the beer, rather than Additional notes: Traditional German wheat beer as Gluten-Free Beer. yeast is not used in this style of beer. To allow for accurate judging the brewer must identify Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 the ingredients and fermentation type used to make °Plato) • Apparent Extract/Final Gravity (°Plato) the beer, and the classic ale, lager, hybrid or 1.016-1.024 (4.5-6.1 °Plato) • Alcohol by Weight experimental beer style being elaborated upon (if (Volume) 4.8%-5.6% (6.0%-7.0%) • Hop Bitterness there is one) with regard to flavor, aroma and (IBU) 20-30 • Color SRM (EBC) 2-40+ (4-80+ EBC) appearance. The brewer may indicate "no classic style" in instances where the base beer does not hew 22. Gluten-Free Beer to a category within these competition guidelines. Color: Varies with underlying style Beer entries not accompanied by this information will Clarity: Varies with underlying style be at a disadvantage during judging. Perceived Malt Aroma & Flavor: Varies with Original Gravity (°Plato) Varies with style • Apparent underlying style. Grains and fermentables which differ Extract/Final Gravity (°Plato) Varies with style • from those typically used to produce a given beer Alcohol by Weight (Volume) Varies with style • Hop style can and will produce flavor and aroma outcomes Bitterness (IBU) Varies with style • Color SRM (EBC) that differ from traditional versions. Such differences Varies with style are to be expected and are acceptable. Perceived Hop Aroma & Flavor: Varies with 23. American-Belgo-Style Ale underlying style Color: Gold to black Perceived bitterness: Varies with underlying style Clarity: Should conform the base beer style Fermentation Characteristics: Although brewers may Perceived Malt Aroma & Flavor: Typically low. design and identify these beers according to defined Perception of specialty or roasted malts or barley can style guidelines, these beers should be evaluated on be very low to robust in darker versions.

18 Perceived Hop Aroma & Flavor: Medium to very high, and Brettanomyces should not be present. The exhibiting American-type hop aromas not usually evolution of natural acidity at medium-low to high found in traditional Belgian styles. levels develops a balanced complexity and is Perceived bitterness: Medium to high, in alignment expressed as a refreshing, pleasant sourness, in with base beer style. harmony with other attributes. The acidity present is Fermentation Characteristics: Fruity esters are usually in the form of lactic, acetic and other organic medium to high. Belgian yeast attributes such as acids naturally developed with acidified malt in the banana, berry, apple, coriander, spice and/or smoky- mash or in kettle or post wort fermentation and is phenolic should be in balance with malt and hops. produced by various microorganisms including certain Diacetyl, sulfur and attributes typical of bacteria and yeasts. Acidic character can be a complex Brettanomyces should not be present. balance of several types of acid and attributes of age. Body: Medium-low to medium, in alignment with There should be no residual flavors from liquids base beer style. previously aged in a barrel such as bourbon or sherry. Additional notes: American-Belgo-Style Ales are Wood vessels may be used during the fermentation either 1) non-Belgian beer types portraying the unique and aging process, but wood-derived flavors such as characters imparted by yeasts typically used in big, vanillin should not be present. fruity Belgian-style ales, or 2) defined Belgian-style Body: Low to high beers displaying the hallmark attributes typical of Additional notes: Beers exhibiting wood-derived American variety hops. These beers are unique unto characters or characters of liquids previously aged in themselves. wood are categorized as Wood-Aged Sour Beer. To allow for accurate judging the brewer must indicate Fruited versions are categorized elsewhere. the classic, experimental or hybrid ale style of the To allow for accurate judging the brewer must provide underlying base beer; the brewer may indicate "no additional information about the entry to allow for classic style" in instances where the base beer does comparison between diverse entries. Such information not hew to a category within these competition must include the classic, experimental or hybrid style guidelines. The brewery may also provide information of the underlying base beer being made sour; because unique to the entry such as hop variety(ies) used, yeast these beers often defy categorization and the base type, etc. ("American IPA fermented w abbey yeast" beer may not hew to an existing style guideline for example). Beer entries not accompanied by this outlined herein, brewer may indicate "no classic style". information will be at a disadvantage during judging. Such information could also identify microbes, special Original Gravity (°Plato) Varies with style • Apparent ingredients or special processes used that influence Extract/Final Gravity (°Plato) Varies with style • sensory outcomes. Beer entries not accompanied by Alcohol by Weight (Volume) Varies with style • Hop this information will be at a disadvantage during Bitterness (IBU) Varies with style • Color SRM (EBC) judging. Varies with style (Varies with style EBC) Original Gravity (°Plato) May vary widely • Apparent Extract/Final Gravity (°Plato) May vary widely • 24. American Sour Ale Alcohol by Weight (Volume) May vary widely • Hop Color: Pale to black Bitterness (IBU) May vary widely • Color SRM (EBC) Clarity: Chill haze, bacteria and yeast-induced haze is May vary widely (May vary widely EBC) acceptable at any temperature. Perceived Malt Aroma & Flavor: Low. In darker 25. Fruited American Sour Ale versions, roasted malt, caramel and chocolate aromas Color: Can range from pale to black depending on and flavors should be present at low levels. underlying beer style and is often influenced by the Perceived Hop Aroma & Flavor: None to high color of added fruit Perceived bitterness: None to high Clarity: Chill haze, bacteria and yeast-induced haze is Fermentation Characteristics: Moderate to intense, acceptable at any temperature. yet balanced, fruity esters are present. Diacetyl, DMS 19 Perceived Malt Aroma & Flavor: Low. In darker Original Gravity (°Plato) May vary widely • Apparent versions, roasted malt, caramel and/or chocolate Extract/Final Gravity (°Plato) May vary widely • aromas and flavors should be present at low levels. Alcohol by Weight (Volume) May vary widely • Hop Perceived Hop Aroma & Flavor: None to high Bitterness (IBU) May vary widely • Color SRM (EBC) Perceived bitterness: None to high and in balance May vary widely (May vary widely EBC) with fruit character Fermentation Characteristics: Moderate to intense, 26. Brett Beer yet balanced, fruity esters are present. Diacetyl, DMS Color: Any color is acceptable. Beer color may be and Brettanomyces should not be present. The influenced by the color of added fruits or other evolution of natural acidity at medium-low to high ingredients. levels develops a balanced complexity and is Clarity: Chill haze and/or haze from yeast is allowable expressed as a refreshing, pleasant sourness, in at low to medium levels at any temperature harmony with other attributes. The acidity present is Perceived Malt Aroma & Flavor: In darker versions, usually in the form of lactic, acetic and other organic roasted malt, caramel and chocolate aromas and acids naturally developed with acidified malt in the flavors are present at low levels. mash or in kettle or post wort fermentation and is Perceived Hop Aroma & Flavor: Low to high produced by various microorganisms including certain Perceived bitterness: Low to high bacteria and yeasts. Acidic character can be a complex Fermentation Characteristics: Medium to high fruity balance of several types of acid and attributes of age. esters are present. Acidity resulting from There should be no residual flavors from liquids Brettanomyces fermentation results in a complex previously aged in a barrel such as bourbon or sherry. flavor profile. Brettanomyces character, at low to high Wood vessels may be used during the fermentation levels, should be present and expressed as horsey, and aging process, but wood-derived flavors such as goaty, leathery, phenolic, fruity and/or acidic aromas vanillin should not be present. and flavors. Brettanomyces character may or may not Body: Low to high be dominant. Acidity from Brettanomyces should be Additional notes: Fruit aromas, ranging from subtle to low to medium-low. Cultured yeast strains may be intense, should be present. Fruit or fruit extracts, used used in the fermentation. Beers fermented with as an adjunct in either the mash, kettle, primary or Brettanomyces that do not exhibit attributes typical of secondary fermentation, provide harmonious fruit Brettanomyces fermentation are categorized character ranging from subtle to intense. Beers elsewhere. Beers in this style should not incorporate exhibiting wood-derived attributes or evidence of bacteria or exhibit a bacteria-derived flavor profile. liquids previously aged in wood are categorized as Diacetyl and DMS should not be present. Fruited Wood-Aged Sour Beer. Fruited versions of Body: Low to high Berliner-Style Weisse are categorized elsewhere. Additional notes: Fruited versions will exhibit fruit To allow for accurate judging the brewer must provide flavors in balance with other elements. Wood vessels additional information about the entry to allow for may be used for fermentation and aging, but wood- comparison between diverse entries. Such information derived flavors and aromas such as vanillin should not must include the classic, experimental or hybrid style be present. Residual flavors and aromas originating of the underlying base beer being made sour; because from liquids previously aged in a barrel (bourbon, these beers often defy categorization and the base sherry, etc.) should not be present. Versions exhibiting beer may not hew to an existing style guideline attributes derived from wood or liquids previously outlined herein, brewer may indicate "no classic style". aged in wood are categorized in Wood-Aged Beer Such information must identify fruit(s) used, and could categories. Sour wood- and barrel-aged versions are also identify microbes, special ingredients or special categorized in Wood-Aged Sour Beer categories. processes used that influence sensory outcomes. Beer Entries exhibiting additional sensory attributes entries not accompanied by this information will be at characteristic arising from microbes other than Brett a disadvantage during judging. are categorized as Mixed Culture Brett Beer. 20 To allow for accurate judging the brewer must provide be present. Versions exhibiting attributes derived additional information about the entry to allow for from wood or liquids previously aged in wood are comparison between diverse entries. Such information categorized in Wood-Aged Beer categories. Sour must include the classic, experimental or hybrid style wood- and barrel-aged versions are categorized in of the underlying base beer; because these beers often Wood-Aged Sour Beer categories. defy categorization and the base beer may not hew to To allow for accurate judging the brewer must provide an existing style guideline outlined herein, brewer may additional information about the entry to allow for indicate "no classic style". Such information must comparison between diverse entries. Such information identify fruit(s) or other ingredients used (if any), and must include the classic, experimental or hybrid style could also include microbes or special processes used of the underlying base beer; because these beers often that influence sensory outcomes. Beer entries not defy categorization and the base beer may not hew to accompanied by this information will be at a an existing style guideline outlined herein, brewer may disadvantage during judging. indicate "no classic style". Such information must Original Gravity (°Plato) Varies with style • Apparent identify fruit(s) or other ingredients (if any), and could Extract/Final Gravity (°Plato) Varies with style • include microbes or special processes used that Alcohol by Weight (Volume) Varies with style • Hop influence sensory outcomes. Beer entries not Bitterness (IBU) Varies with style • Color SRM (EBC) accompanied by this information will be at a Varies with style disadvantage during judging. Original Gravity (°Plato) Varies with style • Apparent 27. Mixed-Culture Brett Beer Extract/Final Gravity (°Plato) Varies with style • Color: Any color is acceptable. Beer color may be Alcohol by Weight (Volume) Varies with style • Hop influenced by the color of added fruits or other Bitterness (IBU) Varies with style • Color SRM (EBC) ingredients. Varies with style Clarity: Chill haze, bacteria and yeast-induced haze is allowable at low to medium levels at any 28. Wood- and Barrel-Aged Beer temperature. A. Subcategory: Wood- and Barrel-Aged Pale Perceived Malt Aroma & Flavor: In darker versions, to Amber Beer roasted malt, caramel and chocolate aromas and Color: Pale to amber, varying with underlying style, flavors are present at low levels. and can be influenced by the color of added fruit(s) if Perceived Hop Aroma & Flavor: Low to high any. Within the framework of these guidelines these Perceived bitterness: Low to high beers are less than or up to 8 SRM or 16 EBC. Fermentation Characteristics: Medium to high fruity Clarity: Varies with underlying style esters are present. Acidity resulting from Perceived Malt Aroma & Flavor: Varies with fermentation with Brettanomyces and/or bacteria underlying style results in a complex flavor profile. Brettanomyces Perceived Hop Aroma & Flavor: Varies with character should be present and expressed as horsey, underlying style goaty, leathery, phenolic, fruity and/or acidic aromas Perceived bitterness: Varies with underlying style and flavors. Cultured yeast may be used in the Fermentation Characteristics: Typical of underlying fermentation. Bacteria should be incorporated and in style of beer being aged. Within the framework of evidence. Bacteria will contribute acidity which may or these guidelines, these beers contain alcohol less than may not dominate the flavor profile. Diacetyl and DMS or up to (but not exceeding) 8.0% abv or 6.4% abw should not be present. when consumed. Body: Low to high Body: Varies with underlying style Additional notes: Fruited versions will exhibit fruit Additional notes: Within the framework of these flavors in balance with other elements. Wood vessels guidelines these beers meet the criteria for color and may be used for fermentation and aging, but wood- alcohol content shown above. Darker (>8 SRM or derived aromas and flavors such as vanillin should not 21 >16EBC) beers, or stronger (>6.4% abw or >8.0% abv) B. Subcategory: Wood- and Barrel-Aged Dark beers of any color should be categorized in other Beer wood-aged beer styles. These are any traditional or Color: Medium amber to black, and can be influenced experimental style of lager, ale or hybrid beer aged in by the color of added fruit(s) if any. Within the either a wooden barrel or in contact with wood. These framework of these guidelines, these beers are beers are aged with the intention of developing greater than 8 SRM or 16 EBC. unique attributes imparted by the wood and/or by Clarity: Varies with underlying style liquids that had previously been stored in contact with Perceived Malt Aroma & Flavor: Varies with the wood. Wood aging does not necessarily impart underlying style wood flavors but does result in distinctive sensory Perceived Hop Aroma & Flavor: Varies with outcomes. Used sherry, rum, whiskey, tequila, port, underlying style wine and other barrels are often used, imparting Perceived bitterness: Varies with underlying style complexity and uniqueness to a beer. A balance of Fermentation Characteristics: Typical of underlying aroma, flavor and mouthfeel results from the style of beer being aged. Within the framework of marriage of new beer with attributes imparted by the these guidelines, these beers contain alcohol less than wood or barrel. These beers may or may not have or up to (but not exceeding) 8.0% abv or 6.4% abw Brettanomyces character. Sour wood-aged beers when consumed. should be categorized elsewhere. Fruited or spiced Body: Varies with underlying style wood-aged beers which meet the criteria for color Additional notes: Within the framework of these and alcohol content and which exhibit attributes of guidelines, these beers meet the criteria for color and wood-aging are appropriately categorized here and alcohol content shown above. Stronger (>6.4% abw or may take on the color, flavors and aromas of added >8.0% abv) versions of dark wood-aged beers should fruits or spices. However, sour versions of fruited be categorized in other wood-aged beer styles. These wood-aged beers are categorized elsewhere. are any traditional or experimental style of lager, ale To allow for accurate judging the brewer must provide or hybrid beer aged in either a wooden barrel or in additional information about the entry including the contact with wood. These beers are aged with the classic, experimental or hybrid ale or lager beer style intention of developing unique attributes imparted by being aged in wood; because these beers often defy the wood and/or by liquids that had previously been categorization and the base beer may not hew to an stored in contact with the wood. Wood aging does not existing style guideline outlined herein, brewer may necessarily impart wood flavors but does result in indicate "no classic style". Such information must distinctive sensory outcomes. Used sherry, rum, identify fruit(s), spice(s) or other ingredients used (if whiskey, tequila, port, wine and other barrels are any), and could include type of wood used (new or old, often used, imparting complexity and uniqueness to a oak or other wood type), previous liquids in the barrel beer. A balance of aroma, flavor and mouthfeel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer results from the marriage of new beer with attributes entries not accompanied by this information will be at imparted by the wood or barrel. These beers may or a disadvantage during judging. may not have Brettanomyces character. Sour wood- Original Gravity (°Plato) Varies with style • Apparent aged beers should be categorized elsewhere. Fruited Extract/Final Gravity (°Plato) Varies with style • or spiced wood-aged beers which meet the criteria for Alcohol by Weight (Volume) 3.0%-6.4% (3.75%-8.0%) color and alcohol content and which exhibit attributes • Hop Bitterness (IBU) Varies with style • Color SRM of wood-aging are appropriately categorized here and (EBC) 4-8 (8-16 EBC) may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited wood-aged beers are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the

22 classic, experimental or hybrid ale or lager beer style necessarily impart wood flavors but does result in being aged in wood; because these beers often defy distinctive sensory outcomes. Used sherry, rum, categorization and the base beer may not hew to an whiskey, tequila, port, wine and other barrels are existing style guideline outlined herein, brewer may often used, imparting complexity and uniqueness to a indicate "no classic style". Such information must beer. A balance of aroma, flavor and mouthfeel identify fruit(s), spice(s) or other ingredients used (if results from the marriage of new beer with attributes any), and could include type of wood used (new or old, imparted by the wood or barrel. These beers may or oak or other wood type), previous liquids in the barrel may not have Brettanomyces character. Sour wood- if any (port/ whiskey/ wine/ sherry/ other), etc. Beer aged beers should be categorized elsewhere. Fruited entries not accompanied by this information will be at or spiced wood-aged beers which meet the criteria for a disadvantage during judging. alcohol content and which exhibit attributes of wood- Original Gravity (°Plato) Varies with style • Apparent aging are appropriately categorized here and may Extract/Final Gravity (°Plato) Varies with style • take on the color, flavors and aromas of added fruits Alcohol by Weight (Volume) 3.0%-6.4% (3.75%-8.0%) or spices. However, sour versions of fruited or spiced • Hop Bitterness (IBU) Varies with style • Color SRM wood-aged beers are categorized elsewhere. (EBC) >8 (>16 EBC) To allow for accurate judging the brewer must provide additional information about the entry including the 29. Wood- and Barrel-Aged Strong Beer classic, experimental or hybrid ale or lager beer style Color: Varies with underlying style and can be being aged in wood; because these beers often defy influenced by the color of added fruit(s) if any categorization and the base beer may not hew to an Clarity: Varies with underlying style existing style guideline outlined herein, brewer may Perceived Malt Aroma & Flavor: Varies with indicate "no classic style". Such information must underlying style identify fruit(s), spice(s) or other ingredients used (if Perceived Hop Aroma & Flavor: Varies with any), and could include type of wood used (new or old, underlying style oak or other wood type), previous liquids in the barrel Perceived bitterness: Varies with underlying style if any (port/ whiskey/ wine/ sherry/other), etc. Beer Fermentation Characteristics: Typical of underlying entries not accompanied by this information will be at style of beer being aged. Within the framework of a disadvantage during judging. these guidelines, these beers contain alcohol greater Original Gravity (°Plato) Varies with style • Apparent than 6.4% abw or 8.0% abv when consumed. Alcohol Extract/Final Gravity (°Plato) Varies with style • may be evident in stronger versions, in harmony with Alcohol by Weight (Volume) >6.4% (>8.0%) • Hop other flavor and aroma attributes, and not harsh. Bitterness (IBU) Varies with style • Color SRM (EBC) Body: Varies with underlying style Varies with style Additional notes: Within the framework of these guidelines, these are any traditional or experimental 30. Wood- and Barrel-Aged Strong Stout style of lager, ale or hybrid beer (with the exception of Color: Characteristically very dark to black, varying various stronger stout styles) aged in either a wooden with underlying strong stout style barrel or in contact with wood, which meet the Clarity: Opaque criteria for alcohol content shown below. Lower Perceived Malt Aroma & Flavor: Varies with alcohol (<=6.4% abw or <=8.0% abv) wood-aged beers underlying stout style should be categorized as other wood-aged beer styles. Perceived Hop Aroma & Flavor: Varies with Strong wood-aged stouts with alcohol above 6.4% underlying stout style abw or 8.0% abv are categorized as Wood Aged Strong Perceived bitterness: Varies with underlying stout Stout. These beers are aged with the intention of style developing unique attributes imparted by the wood Fermentation Characteristics: Typical of underlying and/or by liquids that had previously been stored in style of strong stout being aged. Within the contact with the wood. Wood aging does not framework of these guidelines, these beers contain 23 alcohol greater than 6.4% abw or 8.0% abv when 31. Wood- and Barrel-Aged Sour Beer consumed. Alcohol may be evident in stronger Color: Varies with underlying style versions, in harmony with other flavor and aroma Clarity: Varies with underlying style attributes, and not harsh. Perceived Malt Aroma & Flavor: Varies with Body: Varies with underlying stout style underlying style Additional notes: Within the framework of these Perceived Hop Aroma & Flavor: Varies with guidelines, these are any traditional or experimental underlying style strong stout aged in either a wooden barrel or in Perceived bitterness: Varies with underlying style contact with wood, which meet the criteria for alcohol Fermentation Characteristics: Typical of underlying content shown above. Lower alcohol (<=6.4% abw or style of sour beer being aged <=8.0% abv) wood-aged stouts should be categorized Body: Varies with underlying style as other wood-aged beer styles. These beers are aged Additional notes: These are any traditional or with the intention of developing unique attributes experimental style of lager, ale or hybrid beer aged in imparted by the wood and/or by liquids that had either a wooden barrel or in contact with wood, and previously been stored in contact with the wood. exhibiting acidity derived from exposure to bacteria. Wood aging does not necessarily impart wood flavors, These beers are aged in the presence of microflora but does result in distinctive sensory outcomes. Used (either present in the wood or introduced at some sherry, rum, whiskey, tequila, port, wine and other time in the brewing process) with the intention of barrels are often used, imparting complexity and introducing sourness to the beer. These beers are uniqueness to a beer. A balance of aroma, flavor and aged with the intention of developing unique mouthfeel results from the marriage of new beer with attributes imparted by the wood and/or by liquids attributes imparted by the wood or barrel. These that had previously been stored in contact with the beers may or may not have Brettanomyces character. wood. Wood aging does not necessarily impart wood Sour wood-aged strong stouts should be categorized flavors but does result in distinctive sensory elsewhere. Fruited or spiced wood-aged strong stouts outcomes. Used sherry, rum, whiskey, tequila, port, which meet the criteria for alcohol content and which wine and other barrels are often used, imparting exhibit attributes of wood-aging are appropriately complexity and uniqueness to a beer. A balance of categorized here and may take on the flavors and aroma, flavor and mouthfeel results from the aromas (and perhaps hue) of added fruits or spices. marriage of new beer with attributes imparted by the However, sour versions of fruited wood-aged strong wood or barrel, and with sourness and/or other stouts are categorized elsewhere. attributes derived from bacteria. These beers may or To allow for accurate judging the brewer must provide may not have Brettanomyces character. For purposes additional information about the entry including the of competition, wood-aged sour entries made with underlying strong stout style being aged in wood. Such spices are categorized here. Entries made with fruit information must identify fruit(s), spice(s) or other are categorized as Fruited Wood-Aged Sour Beer. ingredients used (if any), and could include type of Entries made with combinations of fruit(s) and or wood used (new or old, oak or other wood type), spices and or other ingredients, and which therefore previous liquids in the barrel if any (port/ whiskey/ represent combinations of multiple hybrid beer styles, wine/ sherry/other), etc. Beer entries not accompanied are also categorized as Fruited Wood-Aged Sour Beer by this information will be at a disadvantage during rather than as Experimental Wood-Aged Beer. judging. To allow for accurate judging the brewer must provide Original Gravity (°Plato) Varies with style • Apparent additional information about the entry including the Extract/Final Gravity (°Plato) Varies with style • classic, experimental or hybrid ale or lager beer style Alcohol by Weight (Volume) >6.4% (>8.0%) • Hop being aged in wood; because these beers often defy Bitterness (IBU) Varies with style • Color SRM (EBC) categorization and the base beer may not hew to an Varies with style (Varies with style EBC) existing style guideline outlined herein, brewer may indicate "no classic style". Such information must 24 identify spice(s) or other ingredients used (if any), fruit(s) and or spices and or other ingredients, and souring method, type of wood used (new or old, oak or which therefore represent combinations of multiple other wood type), previous liquids in the barrel if any hybrid beer styles, are nonetheless categorized here (port/ whiskey/ wine/ sherry/other), etc. Beer entries as Fruited Wood-Aged Sour Beer rather than as not accompanied by this information will be at a Experimental Wood-Aged Beer. Fruited wood aged disadvantage during judging. sour entries that hew to various fruited Belgian sour Original Gravity (°Plato) Varies with style • Apparent styles are categorized elsewhere. Extract/Final Gravity (°Plato) Varies with style • To allow for accurate judging the brewer must provide Alcohol by Weight (Volume) Varies with style • Hop additional information about the entry including the Bitterness (IBU) Varies with style • Color SRM (EBC) classic, experimental or hybrid ale or lager beer style Varies with style being aged in wood; because these beers often defy categorization and the base beer may not hew to an 32. Fruited Wood- and Barrel-Aged Sour Beer existing style guideline outlined herein, brewer may Color: Varies with style, and may take on color of indicate "no classic style". Such information must added fruits or other ingredients identify spice(s) or other ingredients used (if any), Clarity: Varies with underlying style souring method, type of wood used (new or old, oak or Perceived Malt Aroma & Flavor: Varies with other wood type), previous liquids in the barrel if any underlying style and in harmony with fruit aromas and (port/ whiskey/ wine/ sherry/other), etc. Beer entries flavors not accompanied by this information will be at a Perceived Hop Aroma & Flavor: Varies with disadvantage during judging. underlying style Original Gravity (°Plato) Varies with style • Apparent Perceived bitterness: Varies with underlying style Extract/Final Gravity (°Plato) Varies with style • Fermentation Characteristics: Typical of underlying Alcohol by Weight (Volume) Varies with style • Hop style of sour beer being aged Bitterness (IBU) Varies with style • Color SRM (EBC) Body: Varies with underlying style Varies with style (Varies with style EBC) Additional notes: These are fruited versions of any traditional or experimental style of lager, ale or hybrid 33. Kellerbier or Zwickelbier beer aged in either a wooden barrel or in contact with A. Subcategory: Unfiltered European-Style Ale wood, and exhibiting acidity derived from exposure to Color: Varies depending on the underlying European bacteria. These beers are aged in the presence of origin ale style microflora (either present in the wood or introduced Clarity: Can be slightly hazy to moderately cloudy. A at some time in the brewing process) with the small amount of yeast haze is acceptable and intention of introducing sourness to the beer. These traditional. These beers must be unfiltered but may beers are aged with the intention of developing become clear with age. May exhibit poor head unique attributes imparted by the wood and/or by retention. liquids that had previously been stored in contact with Perceived Malt Aroma & Flavor: Varies depending on the wood. Wood aging does not necessarily impart the underlying style wood flavors, but does result in distinctive sensory Perceived Hop Aroma & Flavor: Varies depending on outcomes. Used sherry, rum, whiskey, tequila, port, underlying style. Low level attributes typical of late or wine and other barrels are often used, imparting dry hopping may be present in some versions. complexity and uniqueness to a beer. A balance of Perceived bitterness: Varies depending on underlying aroma, flavor and mouthfeel results from the style marriage of new beer with fruit, attributes imparted Fermentation Characteristics: Low to medium yeast by the wood or barrel, and with sourness and/or other aroma and flavor is desirable. Very low to moderately attributes derived from bacteria. These beers may or low levels of sulfur should be apparent. Low levels of may not have Brettanomyces character. For purposes acetaldehyde or other volatiles, normally reduced of competition, entries made with combinations of 25 during lagering, may or may not be apparent. The Perceived bitterness: Varies depending on underlying presence of sulfur and acetaldehyde should enhance style the flavor of these beers. Fruity-estery levels may vary Fermentation Characteristics: Low to medium yeast slightly from the underlying styles due to age and aroma and flavor is desirable. Very low to moderately presence of yeast. low levels of sulfur should be apparent. Low levels of Body: Varies depending on underlying style acetaldehyde or other volatiles, normally reduced Additional notes: Kellerbier ales are unfiltered during lagering, may or may not be apparent. The versions of ale styles of European origin. These can presence of sulfur and acetaldehyde should enhance include traditional Kolsch, Alt, as well as less common the flavor of these beers. Fruity-estery levels may vary traditional or contemporary European-origin ale slightly from the underlying styles due to age and styles. Kellerbiers have carbonation ranging from low presence of yeast. to normal. These unfiltered beers are packaged and Body: Varies depending on underlying style served with very low to moderate amounts of yeast. Additional notes: Kellerbier lagers are unfiltered Contemporary versions may be filtered and dosed versions of lager styles of European origin. These can with yeast during packaging. Beers containing non- include Munich-Style Helles, Dunkel, standard ingredients or aged in flavor-imparting Dortmunder/Export, Bohemian Pilsener, German vessels should be categorized elsewhere. During Pilsener, Bock, as well as less common traditional or registration brewers may specify pouring instructions, contemporary European-origin lager styles. Kellerbiers choosing quiet pouring or intentional rousing of yeast. have carbonation ranging from low to normal. These Entries will be presented during judging as specified unfiltered beers are packaged and served with very by entering brewer. low to moderate amounts of yeast. Contemporary To allow for accurate judging the brewer must provide versions may be filtered and dosed with yeast during the classic European ale style on which the entry is packaging. Beers containing non-standard ingredients based. Beer entries not accompanied by this or aged in flavor-imparting vessels should be information will be at a disadvantage during judging. categorized elsewhere. During registration brewers Original Gravity (°Plato) Varies with style • Apparent may specify pouring instructions, choosing quiet Extract/Final Gravity (°Plato) Varies with style • pouring or intentional rousing of yeast. Entries will be Alcohol by Weight (Volume) Varies with style • Hop presented during judging as specified by entering Bitterness (IBU) Varies with style • Color SRM (EBC) brewer. Varies with style To allow for accurate judging the brewer must provide the classic European lager style on which the entry is B. Subcategory: Unfiltered European-Style based. Beer entries not accompanied by this Lager information will be at a disadvantage during judging. Color: Varies depending on the underlying European Original Gravity (°Plato) Varies with style • Apparent origin ale style Extract/Final Gravity (°Plato) Varies with style • Clarity: Can be slightly hazy to moderately cloudy. A Alcohol by Weight (Volume) Varies with style • Hop small amount of yeast haze is acceptable and Bitterness (IBU) Varies with style • Color SRM (EBC) traditional. These beers must be unfiltered but may Varies with style become clear with age. May exhibit poor head retention. 34. Smoke Beer Perceived Malt Aroma & Flavor: Varies depending on A. Subcategory: Other Smoke Beer the underlying style Color: Any beer of any style incorporating smoke, and Perceived Hop Aroma & Flavor: Varies depending on therefore may range from very light to black underlying style. Low level attributes typical of late or Clarity: Varies with underlying beer style dry hopping may be present in some versions. Perceived Malt Aroma & Flavor: Varies with underlying beer style

26 Perceived Hop Aroma & Flavor: Varies with Body: Medium to full underlying beer style Additional notes: Perceived bitterness: Varies with underlying beer To allow for accurate judging the brewer must list the style traditional or experimental base style of porter being Fermentation Characteristics: For Smoke Beers based smoked, as well as the wood type used as a smoke on lager styles, any phenolic notes (if present) should source (e.g. “alder smoked brown porter”). Beer be derived from smoke; in such lagers yeast-derived entries not accompanied by this information will be at phenolics should not be present. a disadvantage during judging. Body: Varies with underlying beer style Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 Additional notes: Any style of beer can be smoked. °Plato) • Apparent Extract/Final Gravity (°Plato) The goal is to reach a balance between the style's 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight character and the smoky properties. Any smoke beer (Volume) 4.0%-7.0% (5.1%-8.9%) • Hop Bitterness that does not fit other smoke beer categories are (IBU) 20-40 • Color SRM (EBC) 20+ (40+ EBC) appropriately categorized here. To allow for accurate judging the brewer must list the C. Subcategory: Bamberg-Style Weiss wood type used as a smoke source, and may list any Rauchbier other ingredients or processes used. The brewer must Color: Pale to chestnut brown also indicate the classic or experimental ale or lager Clarity: If served with yeast, appearance may be very style of the underlying base beer (e.g. “alder smoked cloudy. dry stout”); the brewer may indicate "no classic style" Perceived Malt Aroma & Flavor: In darker versions, a in instances where the base beer does not hew to a detectable degree of roast malt may be present category within these competition guidelines (e.g. without being aggressive. Smoky malt aroma and “alder smoked ale, no classic style”). Beer entries not flavor, ranging from low to high, should be present. accompanied by this information will be at a Smoke character should be smooth, not harshly disadvantage during judging. phenolic, suggesting a mild sweetness. Original Gravity (°Plato) Varies with style • Apparent Perceived Hop Aroma & Flavor: Not present Extract/Final Gravity (°Plato) Varies with style • Perceived bitterness: Low Alcohol by Weight (Volume) Varies with style • Hop Fermentation Characteristics: The aroma and flavor Bitterness (IBU) Varies with style • Color SRM (EBC) of a Weiss Rauchbier with yeast should be fruity and Varies with style phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. B. Subcategory: Smoke Porter Banana esters are often present at low to medium- Color: Dark brown to black high levels. No diacetyl should be perceived. Clarity: Opaque Weissbiers are well attenuated and very highly Perceived Malt Aroma & Flavor: Smoked porters will carbonated. exhibit mild to assertive smoke malt aroma and flavor Body: Medium to full in balance with other aroma attributes. Black malt Additional notes: These beers are made with at least character can be present in some porters, while 50 percent wheat malt. They are often roused during others may be absent of strong roast character. Roast pouring, and when yeast is present, they will have a barley character is absent to low depending on yeasty flavor and a fuller mouthfeel. underlying porter style being smoked. Medium to high To allow for accurate judging the brewer must list the malt sweetness, and caramel and chocolate flavors, underlying base German wheat beer style being are acceptable. smoked, as well as the wood type used as a smoke Perceived Hop Aroma & Flavor: None to medium source (e.g. “alder smoked dunkelweizen”). Beer Perceived bitterness: Medium to medium-high entries not accompanied by this information will be at Fermentation Characteristics: Low to medium fruity a disadvantage during judging. esters are acceptable 27 Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived bitterness: Low to medium °Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Fruity esters and 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight diacetyl should not be present (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness Body: Full (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC) Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) D. Subcategory: Bamberg-Style Helles 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Rauchbier (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness Color: Light pale to gold (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC) Clarity: Appearance should be clear. Chill haze should not be present F. Subcategory: Bamberg-Style Bock Perceived Malt Aroma & Flavor: Malt character is Rauchbier prominent with malt aromas suggesting lightly Color: Dark brown to very dark toasted sweet malted barley. Smoke beechwood Clarity: Appearance should be clear. Chill haze should character ranges from very low to medium. Smoky not be present aroma should be not harshly phenolic. Sulfur may be Perceived Malt Aroma & Flavor: Medium to medium- present at low levels. There should be no caramel high malt aroma and flavor should be present with character. Smoke flavor may create a perception of very low to medium-high beechwood smoke aromas mild sweetness. and flavors. Smoke flavors should be smooth, without Perceived Hop Aroma & Flavor: Hop aroma and flavor harshness. Smoke flavor may create a perception of is very low to low, derived from noble-type hops. mild sweetness. Perceived bitterness: Low to medium Perceived Hop Aroma & Flavor: Very low Fermentation Characteristics: Fruity esters and Perceived bitterness: Medium, increasing diacetyl should not be present. Very low levels of proportionately with starting gravity. sulfur-related compounds are acceptable. Fermentation Characteristics: Fruity esters are usually Body: Medium absent, but if present should be very low. Diacetyl Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) should not be present. • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 Body: Medium to full (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.8%- Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) 4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25 • • Apparent Extract/Final Gravity (°Plato) 1.018-1.024 Color SRM (EBC) 4-5.5 (8-11 EBC) (4.6-6.1 °Plato) • Alcohol by Weight (Volume) 5.0%- 6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 • E. Subcategory: Bamberg-Style Maerzen Color SRM (EBC) 20-30 (40-60 EBC) Rauchbier Color: Pale to light brown LAGER BEER STYLES Clarity: Appearance should be clear. Chill haze should not be present 35. Light Lager Perceived Malt Aroma & Flavor: Sweet toasted malt A. Subcategory: American-Style Light Lager aroma should be present. Medium-low to medium Color: Very light to pale toasted malt sweetness should be present. Aroma and Clarity: Chill haze should not be present flavor of smoked beechwood ranges from very low to Perceived Malt Aroma & Flavor: Very low medium. Smoke flavors should be smooth, without Perceived Hop Aroma & Flavor: Absent to very low harshness. Aroma should strike a balance between Perceived bitterness: Absent to very low malt, hop and smoke. Fermentation Characteristics: Fruity esters are usually Perceived Hop Aroma & Flavor: Hop aroma and flavor absent but may be present at very low levels. Diacetyl is very low to low, derived from noble-type hops. should not be present. These beers are characterized 28 by an extremely high degree of attenuation. Final C. Subcategory: German-Style Leichtbier gravity is often less than 1.000 (0.0 ºPlato). Color: Straw to pale Body: Low with dry mouthfeel Clarity: Appearance should be clear. Chill haze should Additional notes: Corn, rice or other grain or sugar not be present adjuncts are often used. These beers are high in Perceived Malt Aroma & Flavor: Low to medium carbonation. Flavor attributes typical of beer are Perceived Hop Aroma & Flavor: Low to medium usually very low when present. Calories should not Perceived bitterness: Medium exceed 125 per 12-ounce serving. Low carb beers Fermentation Characteristics: Fruity esters and should have a maximum carbohydrate level of 3.0 gm diacetyl should not be present. Very low levels of per 12 oz. (355 ml). sulfur-related compounds are acceptable. Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) • Body: Very low Apparent Extract/Final Gravity (°Plato) 0.992-1.008 Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 °Plato) • (minus 2.1-2.1 °Plato) • Alcohol by Weight (Volume) Apparent Extract/Final Gravity (°Plato) 1.006-1.010 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness (IBU) 4-10 • (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.0%- Color SRM (EBC) 1.5-4 (3-8 EBC) 2.9% (2.5%-3.7%) • Hop Bitterness (IBU) 16-24 • Color SRM (EBC) 2-4 (4-8 EBC) B. Subcategory: Contemporary American-Style Light Lager 36. American-Style Lager Color: Very light to medium amber. The word “Light” Color: Straw to gold refers to light body and reduced calories rather than Clarity: Chill haze should not be present color. Perceived Malt Aroma & Flavor: Malt sweetness is Clarity: Chill haze should not be present very low to low Perceived Malt Aroma & Flavor: Very low but present Perceived Hop Aroma & Flavor: Not present to very Perceived Hop Aroma & Flavor: Very low to low low Perceived bitterness: Very low to low Perceived bitterness: Not present to very low Fermentation Characteristics: Fruity esters are usually Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl absent, but may be present at very low levels. Diacetyl should not be present. These beers are characterized should not be present. by an extremely high degree of attenuation. Final Body: Low gravity is often less than 1.000 (0.0 ºPlato). Additional notes: Corn, rice, or other grain or sugar Body: Low to medium-low, often with dry mouthfeel adjuncts are often used. American Lagers are very Additional notes: Corn, rice, or other grain or sugar clean and crisp, and aggressively carbonated. adjuncts are often used but all-malt formulations are Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) also made. These beers are high in carbonation. Hop • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 attributes, though subtle, are more evident than in (1.5-3 °Plato) • Alcohol by Weight (Volume) 3.2%- traditional American-Style Light Lager. Calories should 4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-15 • Color not exceed 125 per 12-ounce serving. Low carb beers SRM (EBC) 2-4 (4-8 EBC) should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml) 37. Contemporary American-Style Lager Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato) • Color: Straw to gold Apparent Extract/Final Gravity (°Plato) 0.992-1.008 Clarity: Chill haze should not be present (minus 2.1-2.1 °Plato) • Alcohol by Weight (Volume) Perceived Malt Aroma & Flavor: Malt sweetness and 2.8%-3.5% (3.5%-4.4%) • Hop Bitterness (IBU) 4-15 • aroma are very low to low Color SRM (EBC) 1.5-12 (3-24 EBC) Perceived Hop Aroma & Flavor: Very low to low Perceived bitterness: Very low to low

29 Fermentation Characteristics: Fruity esters are usually Perceived Malt Aroma & Flavor: Medium-low to absent but may be present at very low levels. Diacetyl medium should not be present. Perceived Hop Aroma & Flavor: Medium to high. Body: Low While traditional versions exhibit attributes typical of Additional notes: Corn, rice, or other grain or sugar noble-type hops, contemporary versions will exhibit adjuncts are often used, but all-malt formulations are attributes typical of a wide range of hop varieties. also made. Contemporary American Lagers typically Perceived bitterness: Medium to medium-high exhibit increased hop aroma and flavor compared to Fermentation Characteristics: DMS, fruity esters and traditional versions, are clean and crisp, and diacetyl should not be present. aggressively carbonated. Body: Medium-low to medium Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) Additional notes: All-malt grists are commonly used; • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 up to 25% corn and/or rice may be incorporated in the (1.5-3 °Plato) • Alcohol by Weight (Volume) 3.2%- grist. Beers in this category diverge from American- 4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 5-16 • Color style lagers typical of the pre-Prohibition era by virtue SRM (EBC) 2-4 (4-8 EBC) of a wide range of hop aroma and flavor attributes. Original Gravity (°Plato) 1.045-1.053 (11.2-13 °Plato) 38. American Pilsener • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 A. Subcategory: American-Style Pilsener (2.5-4.6 °Plato) • Alcohol by Weight (Volume) 3.9%- Color: Straw to gold 4.7% (4.9%-6.0%) • Hop Bitterness (IBU) 25-50 • Clarity: Appearance should be clear. Chill haze should Color SRM (EBC) 3-6 (6-12 EBC) not be present Perceived Malt Aroma & Flavor: Medium-low to 39. International Lager medium A. Subcategory: International-Style Pilsener Perceived Hop Aroma & Flavor: Medium to high, Color: Straw to gold exhibiting attributes typical of noble-type hops Clarity: Appearance should be clear. Chill haze should Perceived bitterness: Medium to medium-high not be present Fermentation Characteristics: DMS, fruity esters and Perceived Malt Aroma & Flavor: Residual malt aroma diacetyl should not be present. and flavor may be present at low to medium-low Body: Medium-low to medium levels Additional notes: Finish should exhibit low to Perceived Hop Aroma & Flavor: Low to medium medium-low body with a clean, crisp malt character Perceived bitterness: Low to medium evident at low levels. Up to 25% corn and/or rice in Fermentation Characteristics: Very low levels of DMS the grist should be used. Beers in this category hew to aroma and flavor are acceptable. Fruity esters and American-style lagers typical of the pre-Prohibition diacetyl should not be present. era. Body: Low to medium Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 Additional notes: These beers are often brewed with °Plato) • Apparent Extract/Final Gravity (°Plato) rice, corn, wheat, or other grains. Sugar adjuncts may 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight also be used. (Volume) 3.9%-4.7% (4.9%-6.0%) • Hop Bitterness Original Gravity (°Plato) 1.040-1.052 (10-12.9 °Plato) (IBU) 25-40 • Color SRM (EBC) 3-6 (6-12 EBC) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.6%- B. Subcategory: Contemporary American-Style 4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 17-40 • Pilsener Color SRM (EBC) 3-6 (6-12 EBC) Color: Straw to gold Clarity: Appearance should be clear. Chill haze should not be present 30 B. Subcategory: Australasian, Latin American 4.5% (4.3%-5.7%) • Hop Bitterness (IBU) 10-22 • or Tropical-Style Light Lager Color SRM (EBC) 2-5 (4-10 EBC) Color: Straw to gold Clarity: Chill haze should not be present 41. Hoppy Lager Perceived Malt Aroma & Flavor: Malt sweetness is A. Subcategory: Other Hoppy Lager absent Color: Will vary with style Perceived Hop Aroma & Flavor: Not present to very Clarity: Light hop haze may be present at low low temperatures Perceived bitterness: Very low Perceived Malt Aroma & Flavor: Low to medium, Fermentation Characteristics: Sugar adjuncts are typical of underlying lager beer style often used to lighten the body and flavor, sometimes Perceived Hop Aroma & Flavor: Medium to high with contributing to very low to low fruity esters such as attributes typical of hops of any origin apple or pear. Diacetyl should not be present. Perceived bitterness: Medium to high and not harsh Body: Low Fermentation Characteristics: DMS, fruity esters and Additional notes: Sugar, corn, rice, and other cereal diacetyl should not be present. Fruit-like attributes grains or carbohydrates sources are used as adjuncts. from late or dry hopping arising from higher hopping Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 °Plato) rates and or the use of atypical hop varieties may be • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 present at low to high levels. (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 3.2%- Body: Low to medium, in alignment with base beer 4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 9-18 • Color style. SRM (EBC) 2-5 (4-10 EBC) Additional notes: Recognizing the uniqueness, variety and experimentation within formerly traditional lager 40. American Cream Ale beer styles, beers entered in this subcategory do not Color: Straw to gold fit existing lager beer style competition guidelines but Clarity: Chill haze should be very low or not be instead exhibit hop aroma and flavor attributes which present differ from, and at higher levels than, those found in Perceived Malt Aroma & Flavor: The dominant flavor lager styles defined elsewhere throughout these is of pale malt sweetness at medium-low to medium guidelines. Examples might include entries made with levels. Caramel malt attributes should be absent. aroma hop varieties not normally associated with Attributes typical of corn or other adjuncts may be traditional lager beer styles and which exhibit present at low levels. attributes (e.g. tropical, stone fruit, pine, etc.) unusual Perceived Hop Aroma & Flavor: Hop aroma and flavor to those styles. Hop bitterness, aroma and flavor are is very low to low or may be absent in harmony and balance with alcohol, malt and other Perceived bitterness: Very low to low attributes of the entry. Entries with alcohol content Fermentation Characteristics: Low level fruity esters and flavor profile typical of India Pale Lager are may be present. Sulfur and DMS are usually absent categorized as India Pale Lager. but may be present at extremely low levels. Diacetyl To allow for accurate judging the brewer must indicate should not be present. the classic lager style of the underlying base beer, and Body: Low may indicate hop varieties used and when introduced Additional notes: These crisp and refreshing beers are in the brewing process (for example: "American Lager fermented warm with ale or lager yeast and lagered dry hopped with nelson sauvin during fermentation"). cold Beer entries not accompanied by this information will Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) be at a disadvantage during judging. • Apparent Extract/Final Gravity (°Plato) 1.004-1.010 Original Gravity (°Plato) Typical of underlying lager (1-2.6 °Plato) • Alcohol by Weight (Volume) 3.4%- style • Apparent Extract/Final Gravity (°Plato) Typical of underlying lager style • Alcohol by Weight

31 (Volume) Typical of underlying lager style • Hop B. Subcategory: California Common Beer Bitterness (IBU) Typical of underlying lager style • Color: Light amber to medium amber Color SRM (EBC) Typical of underlying lager style Clarity: Appearance should be clear. Chill haze should not be present B. Subcategory: India Pale Lager Perceived Malt Aroma & Flavor: Medium level Color: Straw to gold toasted and/or caramel malt attributes are present. Clarity: Hop haze is allowable. Chill haze should not be Perceived Hop Aroma & Flavor: Low to medium-low present Perceived bitterness: Medium to medium-high Perceived Malt Aroma & Flavor: Medium-low to Fermentation Characteristics: Fruity esters are low to medium, exhibiting bready, cracker-like or other medium-low. Diacetyl should be absent. attributes typical of pale malts Body: Medium Perceived Hop Aroma & Flavor: Medium to high with Additional notes: California Common beers are attributes typical of hops of any origin brewed with lager yeasts but fermented at warm Perceived bitterness: Medium to high, but not harsh temperatures like ales Fermentation Characteristics: Fruity esters, DMS and Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 diacetyl should not be present. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Medium-low to medium 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight Additional notes: This style of beer should exhibit the (Volume) 3.6%-4.5% (4.6%-5.7%) • Hop Bitterness fresh character of hops. (IBU) 35-45 • Color SRM (EBC) 8-15 (16-30 EBC) Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato) • Apparent Extract/Final Gravity (°Plato) C. Subcategory: American-Style 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Maerzen/Oktoberfest (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness Color: Pale to reddish brown (IBU) 30-70 • Color SRM (EBC) 3-6 (6-12 EBC) Clarity: Chill haze should not be present Perceived Malt Aroma & Flavor: Sweet maltiness 42. American Amber Lager should be present, expressed as a light toasted A. Subcategory: American-Style Amber Lager character. Bready or biscuity malt aroma and flavor is Color: Gold to copper acceptable. Low level caramel attributes are Clarity: Appearance should be clear. Chill haze should acceptable. not be present Perceived Hop Aroma & Flavor: Low to medium-low Perceived Malt Aroma & Flavor: Low to medium-low exhibiting herbal, grass-like, spicy, floral or citrus caramel or toasted malt aromas and flavors should be attributes present Perceived bitterness: Medium-low to medium Perceived Hop Aroma & Flavor: Very low to medium- Fermentation Characteristics: Fruity esters and high diacetyl should not be present Perceived bitterness: Very low to medium-high Body: Medium Fermentation Characteristics: Fruity esters and Additional notes: The American version of this classic diacetyl should not be present German beer is distinguished by a more pronounced Body: Medium hop character. Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato) • Alcohol by Weight 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness (IBU) 18-30 • Color SRM (EBC) 6-14 (12-28 EBC) (IBU) 20-30 • Color SRM (EBC) 4-15 (8-30 EBC)

32 43. German-Style Pilsener Color: Straw to pale 45. Munich-Style Helles Clarity: Appearance should be clear. Chill haze should Color: Pale to gold not be present Clarity: Appearance should be clear. Chill haze should Perceived Malt Aroma & Flavor: A malty sweet aroma not be present and flavor should be present at low levels. Bready or Perceived Malt Aroma & Flavor: Malt aroma and light biscuity attributes may be present. flavor are pronounced. Low levels of yeast-produced Perceived Hop Aroma & Flavor: Hop aroma and flavor sulfur aromas and flavors may be present. Malt is moderate and pronounced, derived from late character is sometimes bready and suggestive of hopping (not dry hopping) with noble-type hops. lightly toasted malted barley. There should be no Perceived bitterness: Medium to high caramel character. Fermentation Characteristics: Fruity-ester and DMS Perceived Hop Aroma & Flavor: Hop aroma is not should not be present. These are well attenuated present to low. Hop flavor is very low to low, derived beers. from noble-type hops. Body: Low to medium-low Perceived bitterness: Low, derived from European Additional notes: The head should be dense, pure noble-type hops. white and persistent. Fermentation Characteristics: Fruity esters, DMS and Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) diacetyl should not be present. A very low level of • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 sulfur attributes may be present in balance with other (1.5-3.1 °Plato) • Alcohol by Weight (Volume) 3.6%- attributes. 4.2% (4.6%-5.3%) • Hop Bitterness (IBU) 25-50 • Body: Medium Color SRM (EBC) 3-4 (6-8 EBC) Additional notes: Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable 44. Bohemian-Style Pilsener from Munich-Style Helles and are appropriately Color: Straw to gold categorized here. Clarity: Appearance should be clear. Chill haze should Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) not be present • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 Perceived Malt Aroma & Flavor: A slightly sweet and (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.8%- toasted, biscuity, bready malt aroma and flavor is 4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 18-25 • present. Color SRM (EBC) 4-5.5 (8-11 EBC) Perceived Hop Aroma & Flavor: Medium-low to medium, derived from late kettle hopping with noble- 46. Dortmunder or German-Style Oktoberfest type hops. A. Subcategory: Dortmunder/European-Style Perceived bitterness: Medium Export Fermentation Characteristics: Very low levels of Color: Straw to deep gold diacetyl, if present, are characteristic of this style and Clarity: Appearance should be clear. Chill haze should may accent malt character. Low levels of sulfur not be present compounds may be present. DMS should not be Perceived Malt Aroma & Flavor: Sweet malt character present. should be low and should not be caramelly Body: Medium Perceived Hop Aroma & Flavor: Very low to low, Additional notes: The head should be dense. derived from noble-type hops. Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) Perceived bitterness: Medium • Apparent Extract/Final Gravity (°Plato) 1.014-1.018 Fermentation Characteristics: Fruity esters and (3.6-4.5 °Plato) • Alcohol by Weight (Volume) 3.2%- diacetyl should not be present. 4.0% (4.1%-5.1%) • Hop Bitterness (IBU) 30-45 • Body: Medium Color SRM (EBC) 3-6 (6-12 EBC)

33 Additional notes: Traditionally, German-style Export Body: Medium beers were brewed to higher gravity/higher alcohol Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 than domestic beers to promote longer shelf-life in °Plato) • Apparent Extract/Final Gravity (°Plato) export markets. 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.048-1.057 (11.9-14 °Plato) (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (IBU) 22-28 • Color SRM (EBC) 10-18 (20-36 EBC) (2.6-3.6 °Plato) • Alcohol by Weight (Volume) 4.0%- 4.8% (5.1%-6.1%) • Hop Bitterness (IBU) 23-29 • 48. German-Style Maerzen Color SRM (EBC) 3-6 (6-12 EBC) Color: Pale to reddish-brown Clarity: Appearance should be clear. Chill haze should B. Subcategory: German-Style not be present Oktoberfest/Wiesn Perceived Malt Aroma & Flavor: Bready or biscuity Color: Straw to gold malt aroma and flavor should be present. Sweet Clarity: Appearance should be clear. Chill haze should maltiness is medium-low to medium and leads to a not be present muted clean hop bitterness. Malt flavors should be of Perceived Malt Aroma & Flavor: Clean, sweet, bready light toast rather than strong caramel. Low level malt profile is low to medium-low caramel character is acceptable. Perceived Hop Aroma & Flavor: Very low to low Perceived Hop Aroma & Flavor: Low with attributes Perceived bitterness: Very low to low and in balance typical of noble hop varieties with low sweet maltiness Perceived bitterness: Medium-low to medium Fermentation Characteristics: Fruity esters and Fermentation Characteristics: Fruity esters and diacetyl should not be present diacetyl should not be present Body: Medium Body: Medium Additional notes: Traditional Oktoberfest beers were Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 brewed to original gravity at or above 13 ºPlato. °Plato) • Apparent Extract/Final Gravity (°Plato) Today, some examples are brewed to a lower original 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight gravity. (Volume) 4.0%-4.7% (5.1%-6.0%) • Hop Bitterness Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30 EBC) °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight 49. German Dark Lager (Volume) 4.0%-4.8% (5.1%-6.1%) • Hop Bitterness A. Subcategory: Franconian-Style Rotbier (IBU) 23-29 • Color SRM (EBC) 3-5 (6-10 EBC) Color: Amber to dark red Clarity: Clear to slightly hazy for unfiltered versions. 47. Vienna-Style Lager Chill haze should not be present. Color: Copper to reddish-brown Perceived Malt Aroma & Flavor: Light toasted malt Clarity: Appearance should be clear. Chill haze should aroma and malt sweetness is typical. Light caramel or not be present biscuit character may be present. Perceived Malt Aroma & Flavor: Characterized by Perceived Hop Aroma & Flavor: Low to medium-low, malty aroma and light malt sweetness, which should with attributes typical of noble-type hops. have a lightly toasted malt character. Perceived bitterness: Low to medium-low, producing Perceived Hop Aroma & Flavor: Very low to low, a clean finish. derived from noble-type hops. Fermentation Characteristics: DMS, diacetyl, fruity Perceived bitterness: Low to medium-low, clean and esters and phenolic attributes should not be present. crisp. Body: Medium Fermentation Characteristics: DMS, diacetyl, and Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 fruity esters should not be present. °Plato) • Apparent Extract/Final Gravity (°Plato)

34 1.008-1.010 (2.1-2.6 °Plato) • Alcohol by Weight 3.9% (3.8%-4.9%) • Hop Bitterness (IBU) 22-30 • (Volume) 3.8%-4.4% (4.8%-5.6%) • Hop Bitterness Color SRM (EBC) 25-40 (50-80 EBC) (IBU) 20-28 • Color SRM (EBC) 13-23 (26-46 EBC) 50. International Dark Lager B. Subcategory: Munich-Style Dunkel A. Subcategory: American-Style Dark Lager Color: Light brown to brown Color: Light brown to very dark Clarity: Appearance should be clear. Chill haze should Clarity: Appearance should be clear. Chill haze should not be present not be present Perceived Malt Aroma & Flavor: Malt character is low Perceived Malt Aroma & Flavor: Low malt aroma and to medium, with chocolate, roast, bread or biscuit flavor may include low levels of caramel aromas and flavors contributed by using dark Munich Perceived Hop Aroma & Flavor: Very low to low malt or other specialty malts. Perceived bitterness: Very low to low and dissipates Perceived Hop Aroma & Flavor: Very low to low, with quickly. attributes typical of noble-type hops. Fermentation Characteristics: Carbonation is high. Perceived bitterness: Medium-low to medium Fruity esters, DMS and diacetyl should not be present. Fermentation Characteristics: Fruity esters and Body: low diacetyl should not be present Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Body: Low to medium-low • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 Additional notes: Dunkels do not offer an overly (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.2%- sweet impression, but rather a balance between malt 4.4% (4.1%-5.6%) • Hop Bitterness (IBU) 14-24 • and dark malt sweetness and hop character. Color SRM (EBC) 14-25 (28-50 EBC) Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) B. Subcategory: European-Style Dark Lager 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight Color: Light brown to dark brown (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness Clarity: Appearance should be clear. Chill haze should (IBU) 16-25 • Color SRM (EBC) 15-17 (30-34 EBC) not be present Perceived Malt Aroma & Flavor: Low to medium with C. Subcategory: German-Style Schwarzbier chocolate, roast, and malt aromas and flavors present. Color: Very dark brown to black, with a pale-colored Perceived Hop Aroma & Flavor: Very low to low with head. attributes typical of noble-type hops. Clarity: Beer color may be too dark to perceive. When Perceived bitterness: Medium-low to medium-high clarity is perceivable, chill haze should not be present. Fermentation Characteristics: Fruity esters and Perceived Malt Aroma & Flavor: Medium malt aroma diacetyl should not be present. displays a mild roasted malt character. Malt Body: Low to medium-low sweetness is low to medium and displays a mild Additional notes: These beers offer a fine balance of roasted malt character without bitterness. sweet maltiness and hop bitterness. Perceived Hop Aroma & Flavor: Hop aroma and flavor Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 is very low to low, derived from noble-type hops. °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived bitterness: Low to medium 1.014-1.018 (3.6-4.6 °Plato) • Alcohol by Weight Fermentation Characteristics: Fruity esters and (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness diacetyl should not be present. (IBU) 20-35 • Color SRM (EBC) 15-24 (30-48 EBC) Body: Low to medium-low Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) 51. Bock • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 A. Subcategory: Traditional German-Style (2.6-4.1 °Plato) • Alcohol by Weight (Volume) 3.0%- Bock Color: Dark brown to very dark 35 Clarity: Appearance should be clear. Chill haze should Clarity: Appearance should be clear. Chill haze should not be present not be present Perceived Malt Aroma & Flavor: Traditional Bocks are Perceived Malt Aroma & Flavor: Pronounced aromas made with all malt and have high malt character with and flavors of toasted malted barley. Some caramel aromas of toasted or nutty malt, but not caramel. and toffee character can contribute to complexity in a Traditional bocks display high malt sweetness. The secondary role. Dark fruit flavors such as prune and malt flavor profile should display a balance of raisin may be present. Malty sweetness is pronounced sweetness and toasted or nutty malt, but not caramel. but should not be cloying. There should be no Perceived Hop Aroma & Flavor: Very low astringency from roasted malts. Perceived bitterness: Medium, increasing Perceived Hop Aroma & Flavor: Hop aroma is absent. proportionately with starting gravity. Hop flavor is low. Fermentation Characteristics: Fruity esters if present Perceived bitterness: Low should be minimal. Diacetyl should not be present. Fermentation Characteristics: Alcoholic strength is Body: Medium to full high. Fruity esters are commonly perceived at low to Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) moderate levels. Diacetyl should not be present. • Apparent Extract/Final Gravity (°Plato) 1.018-1.024 Body: Full (4.6-6.1 °Plato) • Alcohol by Weight (Volume) 5.0%- Original Gravity (°Plato) 1.074-1.080 (18-19.3 °Plato) 6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 20-30 • • Apparent Extract/Final Gravity (°Plato) 1.014-1.020 Color SRM (EBC) 20-30 (40-60 EBC) (3.6-5.1 °Plato) • Alcohol by Weight (Volume) 5.2%- 6.2% (6.6%-7.9%) • Hop Bitterness (IBU) 17-27 • B. Subcategory: German-Style Heller Color SRM (EBC) 12-30 (24-60 EBC) Bock/Maibock Color: Pale to light amber. The German word “helle” B. Subcategory: German-Style Eisbock means light-colored, thus Heller Bock is a pale beer. Color: Light brown to black Clarity: Appearance should be clear. Chill haze should Clarity: Appearance should be clear. Chill haze should not be present not be present Perceived Malt Aroma & Flavor: Light toasty and/or Perceived Malt Aroma & Flavor: Sweet malt character bready aroma and flavor is often present. Roast or is very high. Dark fruit flavors such as prune and raisin heavy toast/caramel malt aromas and flavors should may be present not be present. Perceived Hop Aroma & Flavor: Hop aroma and flavor Perceived Hop Aroma & Flavor: Low to medium-low, is absent derived from noble-type hops. Perceived bitterness: Very low to low Perceived bitterness: Low to medium-low Fermentation Characteristics: Alcohol may be present Fermentation Characteristics: Fruity esters, if present, in aroma. Fruity esters may be evident, but not should be low. Diacetyl should not be present. overpowering. Diacetyl should not be present. Body: Medium to full Alcoholic strength is very high. Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato) Body: Very full • Apparent Extract/Final Gravity (°Plato) 1.012-1.020 Additional notes: This is a stronger version of (3.1-5.1 °Plato) • Alcohol by Weight (Volume) 5.0%- Doppelbock. Traditionally, these beers were created 6.4% (6.3%-8.1%) • Hop Bitterness (IBU) 20-38 • by freezing a Doppelbock and removing the ice, thus Color SRM (EBC) 4-9 (8-18 EBC) concentrating the alcohol. Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato) 52. German-Style Doppelbock or Eisbock • Apparent Extract/Final Gravity (°Plato) N/A • A. Subcategory: German-Style Doppelbock Alcohol by Weight (Volume) 6.8%-11.3% (8.6%- 14.3%) • Hop Bitterness (IBU) 26-33 • Color SRM Color: Copper to dark brown (EBC) 15-50 (30-100 EBC)

36 ALE BEER STYLES yeast is sometimes used for bottle conditioning or final cold conditioning. 53. Golden or Blonde Ale Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 Color: Straw to gold °Plato) • Apparent Extract/Final Gravity (°Plato) Clarity: Chill haze should not be present 1.006-1.010 (1.5-2.6 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Low malt sweetness (Volume) 3.8%-4.2% (4.8%-5.3%) • Hop Bitterness and toast, cereal-like or other pale malt attributes (IBU) 22-30 • Color SRM (EBC) 3-6 (6-12 EBC) should be present in flavor and aroma at low to medium-low levels. 55. English Ale Perceived Hop Aroma & Flavor: Hop aroma and flavor A. Subcategory: English-Style Summer Ale should be medium-low to medium, with attributes Color: Straw to gold typical of hops of any origin present but not Clarity: Chill haze is acceptable at low temperatures dominant. Perceived Malt Aroma & Flavor: Residual malt Perceived bitterness: Low to medium sweetness is low to medium. Torrified or malted Fermentation Characteristics: Fruity esters may be wheat is often used in quantities of 25 percent or less. present at low to medium-low levels. Diacetyl and Malt attributes such as biscuity or low levels of DMS should not be present. caramel are present. Body: Low to medium with a crisp finish Perceived Hop Aroma & Flavor: Low to medium, Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 expressed as floral, herbal, earthy, stone fruit, citrus °Plato) • Apparent Extract/Final Gravity (°Plato) or other attributes. Hop flavor should not be assertive 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight and should be well balanced with malt character. (Volume) 3.2%-4.0% (4.1%-5.1%) • Hop Bitterness Perceived bitterness: Medium-low to medium (IBU) 15-25 • Color SRM (EBC) 3-7 (6-14 EBC) Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in 54. German-Style Koelsch bottled versions, a slight increase in carbon dioxide Color: Straw to gold content is acceptable. Fruity esters are low to Clarity: Chill haze should not be present medium. Diacetyl and DMS should not be present. Perceived Malt Aroma & Flavor: Malt character is Body: Low to medium-low very low to low with soft sweetness. Caramel Additional notes: The overall impression is refreshing character should not be present. and thirst quenching Perceived Hop Aroma & Flavor: Low, and if present, Original Gravity (°Plato) 1.036-1.050 (9-12.4 °Plato) • should express noble hop character. Apparent Extract/Final Gravity (°Plato) 1.006-1.012 Perceived bitterness: Medium to medium-high (1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.9%- Fermentation Characteristics: Fruity esters are absent 4.0% (3.7%-5.1%) • Hop Bitterness (IBU) 20-30 • to low, expressed as pear, apple or wine-like Color SRM (EBC) 3-6 (6-12 EBC) attributes when present. Diacetyl should not be present. B. Subcategory: Classic English-Style Pale Ale Body: Low to medium-low. Dry and crisp. Color: Gold to copper Additional notes: Traditional examples often display Clarity: Chill haze is acceptable at low temperatures persistent head retention. Small amounts of wheat Perceived Malt Aroma & Flavor: Low to medium malt can be used in brewing beers of this style. Koelsch- aroma and flavor is present. Low caramel character is style beers are fermented at warmer temperatures allowable. than is typical for lagers, but at lower temperatures Perceived Hop Aroma & Flavor: Medium-low to than most English and Belgian-style ales. They are medium-high, expressed as floral, herbal, earthy, aged cold. Ale yeast is used for fermentation. Lager stone fruit or other attributes. Perceived bitterness: Medium-low to medium-high

37 Fermentation Characteristics: Fruity esters are Fermentation Characteristics: Very low to low fruity medium to medium-high. Diacetyl is usually absent in esters are acceptable but not essential. these beers but may be present at very low levels. Body: Low to medium-low with a dry finish Body: Medium Additional notes: Overall impression is a well- Original Gravity (°Plato) 1.040-1.056 (10-13.8 °Plato) integrated easy drinking, refreshing pale ale style with • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 distinctive fruity, tropical, herbal and many other hop (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.5%- aromas and flavours. Diacetyl is usually absent in 4.2% (4.4%-5.3%) • Hop Bitterness (IBU) 20-40 • these beers but may be present at very low levels. Color SRM (EBC) 5-12 (10-24 EBC) DMS should not be present. Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • 56. Australian Pale Ale Apparent Extract/Final Gravity (°Plato) 1.006-1.010 A. Subcategory: Classic Australian-Style Pale (1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- Ale 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-40 • Color SRM (EBC) 3-9 (6-18 EBC) Color: Straw to copper

Clarity: Chill haze and/or a hazy appearance caused by yeast is acceptable at low levels 57. International Pale Ale or New Zealand Perceived Malt Aroma & Flavor: Low malt sweetness Pale Ale and other malt attributes are present A. Subcategory: International-Style Pale Ale Perceived Hop Aroma & Flavor: Low to medium Color: Gold to copper Perceived bitterness: Low to medium Clarity: Chill haze is acceptable at low temperatures Fermentation Characteristics: Perceivable fruity Perceived Malt Aroma & Flavor: Very low to medium esters should be present, and are a defining character malt flavor and aroma should be present. Low caramel of this beer style, balanced by low to medium hop malt aroma and flavor may be present. aroma. Overall flavor impression is mild. Clean yeasty, Perceived Hop Aroma & Flavor: Hop aroma is low to bready character may be present. Yeast in suspension high. Hop flavor is very low to high. Hop character can if present may impact overall perception of bitterness. vary widely, exhibiting diverse hop aroma and flavor Diacetyl is usually absent in these beers but may be attributes. present at very low levels. DMS should not be present. Perceived bitterness: Medium to high Body: Low to medium with a dry finish Fermentation Characteristics: Fruity esters are low to Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • high. Diacetyl is usually absent in these beers but may Apparent Extract/Final Gravity (°Plato) 1.004-1.010 be present at very low levels. DMS should not be (1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- present. 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-35 • Body: Low to medium Color SRM (EBC) 3-10 (6-20 EBC) Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles B. Subcategory: Australian-Style Pale Ale defined elsewhere within this document. Overall Color: Straw to medium amber impression is a well-integrated, easy drinking, Clarity: Yeast, chill and/or hop haze may be present in refreshing ale with distinctive floral, herbal, fruity, this style at low levels but are not essential tropical, pine and/or many other hop aroma and Perceived Malt Aroma & Flavor: Very low to medium flavor attributes. Diacetyl is usually absent in these Perceived Hop Aroma & Flavor: Medium-low to beers but may be present at very low levels. DMS medium-high, exhibiting attributes typical of modern should not be present. hop varieties such as tropical fruit, mango, Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) passionfruit, and/or stone-fruit • Apparent Extract/Final Gravity (°Plato) 1.006-1.014 Perceived bitterness: Low to medium-high (1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-

38 5.2% (4.4%-6.6%) • Hop Bitterness (IBU) 20-42 • English hop character. The use of water with high Color SRM (EBC) 5-12 (10-24 EBC) mineral content may result in a crisp, dry beer rather than a malt-accentuated version. B. Subcategory: New Zealand-Style Pale Ale Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 Color: Straw to medium amber °Plato) • Apparent Extract/Final Gravity (°Plato) Clarity: Yeast, chill and/or hop haze may be present in 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight at low levels but are not essential (Volume) 3.6%-5.6% (4.5%-7.1%) • Hop Bitterness Perceived Malt Aroma & Flavor: Very low to medium (IBU) 35-63 • Color SRM (EBC) 6-14 (12-28 EBC) Perceived Hop Aroma & Flavor: Medium to medium- high, exhibiting attributes such as tropical fruit, B. Subcategory: New Zealand-Style India Pale passionfruit, and/or stone-fruit, cut grass and diesel Ale Perceived bitterness: Low to medium-high Color: Gold to copper Fermentation Characteristics: Low to medium fruity Clarity: Chill haze is acceptable at low temperatures. esters are acceptable but not essential. Hop haze is allowable at any temperature. Body: Medium-low to medium with a dry finish Perceived Malt Aroma & Flavor: Low to medium Additional notes: Overall impression is a well- intensity malt attributes are present in aroma and integrated easy drinking, refreshing pale ale style with flavor distinctive fruity hop aromas and flavours. Diacetyl is Perceived Hop Aroma & Flavor: High to intense, absent in these beers. DMS should not be present. exhibiting attributes such as floral, fruity (tropical, Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato) • stone fruit and other), sulfur/diesel-like, citrusy and Apparent Extract/Final Gravity (°Plato) 1.006-1.010 grassy (1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%- Perceived bitterness: Medium-high to very high 4.7% (4.0%-6.0%) • Hop Bitterness (IBU) 15-40 • Fermentation Characteristics: Fruity esters are low to Color SRM (EBC) 3-9 (6-18 EBC) high, acceptable but not essential. Body: Medium-low to medium with a dry finish 58. English India Pale Ale or New Zealand Additional notes: Diacetyl and DMS should not be India Pale Ale present. The use of water with high mineral content A. Subcategory: English-Style India Pale Ale may result in a crisp, dry beer rather than a malt- Color: Gold to copper accentuated version. Hop attributes are dominant and Clarity: Chill haze is acceptable at low temperatures balanced with malt character. Perceived Malt Aroma & Flavor: Medium malt flavor Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 should be present °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: Medium to high, 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight expressed as floral, herbal, earthy, stone fruit or other (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness attributes from high hopping rates. (IBU) 50-70 • Color SRM (EBC) 6-12 (12-24 EBC) Perceived bitterness: Medium to high Fermentation Characteristics: Fruity esters are 59. American-Style Pale Ale medium to high. Traditional interpretations are Color: Straw to light amber characterized by medium to medium-high alcohol Clarity: Chill haze is acceptable at low temperatures. content. The use of water with high mineral content Hop haze is allowable at any temperature. results in a crisp, dry beer with a subtle and balanced Perceived Malt Aroma & Flavor: Low caramel malt character of sulfur compounds. Diacetyl can be absent aroma is allowable. Low to medium maltiness may or may be present at very low levels. include low caramel malt character. Body: Medium Perceived Hop Aroma & Flavor: High, exhibiting a Additional notes: A wide range of hop varieties may wide range of attributes including floral, citrus, fruity be used for bitterness or for approximating traditional (berry, tropical, stone fruit and other), sulfur, diesel- 39 like, onion-garlic, catty, piney, resinous and many 4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30; may others. differ significantly from perceived bitterness • Color Perceived bitterness: Medium to medium-high SRM (EBC) 3-7 (6-14 EBC) Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present. 61. American-Style Strong Pale Ale Body: Medium Color: Pale to copper Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Clarity: Chill haze is acceptable at low temperatures. • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 Hop haze is allowable at any temperature. (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%- Perceived Malt Aroma & Flavor: Low caramel malt 4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50 • aroma is allowable. Low level maltiness may include Color SRM (EBC) 4-7 (8-14 EBC) low caramel malt character. Perceived Hop Aroma & Flavor: High to very high, 60. Juicy or Hazy Pale Ale exhibiting a wide range of attributes including floral, Color: Straw to light amber citrus, fruity (berry, tropical, stone fruit and other), Clarity: Low to very high degree of cloudiness is sulfur, diesel-like, onion-garlic, catty, piney, resinous typical of these beers. Starch, yeast, hop, protein and many others. and/or other compounds contribute to a wide range Perceived bitterness: High of hazy appearance within this category. Fermentation Characteristics: Fruity esters may be Perceived Malt Aroma & Flavor: Low to medium-low low to high. Diacetyl should not be present. malt aroma and flavor may be present Body: Medium Perceived Hop Aroma & Flavor: Medium-high to very Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 high hop aroma and flavor are present, exhibiting a °Plato) • Apparent Extract/Final Gravity (°Plato) very wide range of attributes, especially fruity, 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight tropical and juicy. (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness Perceived bitterness: Low to medium. The impression (IBU) 40-50 • Color SRM (EBC) 4-14 (8-28 EBC) of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or 62. Juicy or Hazy Strong Pale Ale calculated IBU levels. Color: Straw to deep light amber Fermentation Characteristics: Medium-low to Clarity: Low to very high degree of cloudiness is medium-high fruity esters are present and can typical of these beers. Starch, yeast, hop, protein contribute to the perception of sweetness and be and/or other compounds contribute to a wide range complementary to the hop profile. Diacetyl should not of hazy appearance within this category. be present. Perceived Malt Aroma & Flavor: Low to medium-low Body: Medium-low to medium-high. Perceived silky or malt aroma and flavor may be present full mouthfeel may contribute to overall flavor profile. Perceived Hop Aroma & Flavor: Medium-high to very Additional notes: Grist may include oats, wheat or high hop aroma and flavor are present, exhibiting a other adjuncts to promote haziness. The term "juicy" very wide range of attributes, especially fruity, is frequently used to describe taste and aroma tropical and juicy. attributes often present in these beers which result Perceived bitterness: Low to medium. The impression from late, often very large, additions of hops. A juicy of bitterness is soft and well-integrated into overall character is not required, however. Other hop-derived balance and may differ significantly from measured or attributes such as citrus, pine, spice, floral or others calculated IBU levels. may be present with or without the presence of juicy Fermentation Characteristics: Medium-low to attributes. medium-high fruity esters may be present and can Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) contribute to the perception of sweetness and be • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%- 40 complementary to the hop profile. Diacetyl should not 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight be present. (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness Body: Medium-low to medium-high. A silky or full (IBU) 50-70 • Color SRM (EBC) 4-12 (8-24 EBC) mouthfeel may contribute to overall flavor profile. Additional notes: Grist may include oats, wheat or 64. Juicy or Hazy India Pale Ale other adjuncts to promote haziness. The term "juicy" Color: Straw to deep light amber is frequently used to describe taste and aroma Clarity: Low to very high degree of cloudiness is attributes often present in these beers which result typical of these beers. Starch, yeast, hop, protein from late, often very large, additions of hops. A juicy and/or other compounds contribute to a wide range character is not required, however. Other hop-derived of hazy appearance within this category. attributes such as citrus, pine, spice, floral or others Perceived Malt Aroma & Flavor: Low to medium-low may be present with or without the presence of juicy malt aroma and flavor may be present attributes. Perceived Hop Aroma & Flavor: High to very high hop Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 aroma and flavor are present, exhibiting a very wide °Plato) • Apparent Extract/Final Gravity (°Plato) range of attributes, especially fruity, tropical and juicy. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived bitterness: Low to medium. The impression (Volume) 4.4%-5.6% (5.6%-7.0%) • Hop Bitterness of bitterness is soft and well-integrated into overall (IBU) 20-40; may differ significantly from perceived balance and may differ significantly from measured or bitterness • Color SRM (EBC) 3-7 (6-14 EBC) calculated IBU levels. Fermentation Characteristics: Medium to medium- 63. American-Style India Pale Ale high fruity esters are present, and can contribute to Color: Pale to copper the perception of sweetness and be complementary Clarity: Chill haze is acceptable at low temperatures. to the hop profile. Diacetyl should not be present. Hop haze is allowable at any temperature. Body: Medium-low to medium-high. A silky or full Perceived Malt Aroma & Flavor: Medium-low to mouthfeel may contribute to overall flavor profile. medium intensity malt attributes are present in aroma Additional notes: Grist may include oats, wheat or and flavor other adjuncts to promote haziness. Lactose may be Perceived Hop Aroma & Flavor: High to very high, used to enhance body and balance. Lactose should exhibiting a wide range of attributes including floral, not lend to, or overwhelm, the flavor character of piney, citrus, fruity (berry, tropical, stone fruit and these beers. The term "juicy" is frequently used to other), sulfur, diesel-like, onion-garlic, catty, resinous describe flavor and aroma attributes often present in and many others. these beers which result from late, often very large, Perceived bitterness: Medium-high to very high additions of hops. A juicy character is not required, Fermentation Characteristics: Fruity esters are low to however. Other hop-derived attributes such as citrus, high. Diacetyl and DMS should not be present. pine, spice, floral or others may be present with or Body: Medium-low to medium without the presence of juicy attributes. Versions of Additional notes: The use of water with high mineral this style brewed with darker malts, non-traditional content may result in a crisp, dry beer rather than a ale yeasts, fruits, spices or other flavorings are malt-accentuated version. Sugar adjuncts may be used categorized as Experimental India Pale Ales. to enhance body and balance. Hops of varied origins Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 may be used for bitterness or for approximating °Plato) • Apparent Extract/Final Gravity (°Plato) traditional American character. Versions of this style 1.008-1.020 (2-5 °Plato) • Alcohol by Weight brewed with darker malts, non-traditional ale yeasts, (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness fruits, spices or other flavorings are categorized as (IBU) 30-50; may differ significantly from perceived Experimental India Pale Ales. bitterness • Color SRM (EBC) 3-7 (6-14 EBC) Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 41 65. Imperial India Pale Ale Fermentation Characteristics: Medium-high to high Color: Straw to medium amber fruity esters are present, and can contribute to the Clarity: Chill haze is acceptable at low temperatures. perception of sweetness and be complementary to Haze created by dry hopping is allowable at any the hop profile. Diacetyl should not be present. temperature. Body: Medium to high. A silky or full mouthfeel may Perceived Malt Aroma & Flavor: Low to medium pale contribute to overall flavor profile. malt character is typical. Low pale caramel malt Additional notes: Grist may include oats, wheat or character may be present. other adjuncts to promote haziness. The term "juicy" Perceived Hop Aroma & Flavor: High to intense, is frequently used to describe taste and aroma hop- exhibiting a wide range of attributes including floral, derived attributes often present in these beers which piney, citrus, fruity (berry, tropical, stone fruit and result from late, often very large, additions of hops. A other), sulfur, diesel-like, onion-garlic, catty, resinous juicy character is not required, however. Other hop- and many others. Hop character should be fresh and derived attributes such as citrus, pine, spice, floral or evident, and should not be harsh. others may be present with or without the presence Perceived bitterness: Very high but not harsh of juicy attributes. Versions of this style brewed with Fermentation Characteristics: Alcohol content is darker malts, non-traditional ale yeasts, fruits, spices medium-high to high and evident. Fruity esters are or other flavorings are categorized as Experimental medium to high. Diacetyl should not be present. India Pale Ales. Body: Medium to full Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 Additional notes: This style of beer should exhibit the °Plato) • Apparent Extract/Final Gravity (°Plato) fresh character of hops. Oxidized or aged character 1.012-1.024 (3.1-6 °Plato) • Alcohol by Weight should not be present. Versions of this style brewed (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness with darker malts, non-traditional ale yeasts, fruits, (IBU) 45-80; may differ significantly from perceived spices or other flavorings are categorized as bitterness • Color SRM (EBC) 3-7 (6-14 EBC) Experimental India Pale Ales. Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 67. American Amber/Red Ale °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Amber to reddish-brown 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight Clarity: Chill haze is acceptable at low temperatures (Volume) 6.0%-8.4% (7.6%-10.6%) • Hop Bitterness Perceived Malt Aroma & Flavor: Medium-high to high (IBU) 65-100 • Color SRM (EBC) 2-9 (4-18 EBC) maltiness with low to medium caramel character Perceived Hop Aroma & Flavor: Low to medium-low, 66. Juicy or Hazy Imperial India Pale Ale exhibiting a wide range of attributes Color: Straw to light amber Perceived bitterness: Medium to medium-high Clarity: Low to very high degree of cloudiness is Fermentation Characteristics: Fruity esters, if present, typical of these beers. Starch, yeast, hop, protein are low. Diacetyl is usually absent in these beers but and/or other compounds contribute to a wide range may be present at very low levels. of hazy appearance within this category. Body: Medium to medium-high Perceived Malt Aroma & Flavor: Low to high malt Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 aroma and flavor may be present °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: High to intense, 1.010-1.018 (2.5-4.6 °Plato) • Alcohol by Weight exhibiting a very wide range of attributes, especially (Volume) 3.5%-4.8% (4.4%-6.1%) • Hop Bitterness fruity, tropical and juicy. (IBU) 25-45 • Color SRM (EBC) 8-18 (16-36 EBC) Perceived bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall 68. Strong Red Ale balance, and may differ significantly from measured A. Subcategory: Double Hoppy Red Ale or calculated IBU levels. Color: Deep amber to dark copper/reddish-brown

42 Clarity: Chill haze is acceptable at low temperatures Perceived Hop Aroma & Flavor: Very low to low Perceived Malt Aroma & Flavor: Medium to medium- Perceived bitterness: Very low to low high caramel malt character should be present in Fermentation Characteristics: Diacetyl is usually flavor and aroma. Low to medium biscuit or toasted absent in these beers but may be present at very low malt character may also be present. levels. Fruity esters are very low to medium-low. Perceived Hop Aroma & Flavor: Hop aroma is high, Body: Low to medium-low derived from any variety of hops. Hop flavor is high Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • and balanced with other beer attributes. Apparent Extract/Final Gravity (°Plato) 1.004-1.008 Perceived bitterness: High to very high (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%- Fermentation Characteristics: Alcohol content is 3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-20 • medium to high. Complex alcohol flavors may be Color SRM (EBC) 6-9 (12-18 EBC) present. Fruity esters are medium. Diacetyl should not be present. B. Subcategory: English-Style Dark Mild Ale Body: Medium to full Color: Reddish-brown to very dark Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 Clarity: Chill haze is acceptable at low temperatures °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Malt Aroma & Flavor: Malt attributes such 1.015-1.024 (3.9-6.1 °Plato) • Alcohol by Weight as caramel, licorice, roast or others may be present in (Volume) 4.9%-6.3% (6.1%-7.9%) • Hop Bitterness aroma and flavor. (IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC) Perceived Hop Aroma & Flavor: Very low Perceived bitterness: Very low to low B. Subcategory: Imperial Red Ale Fermentation Characteristics: Diacetyl is usually Color: Deep amber to dark copper/reddish-brown absent in these beers but may be present at very low Clarity: Chill haze is acceptable at low temperatures levels. Fruity esters are very low to medium-low. Perceived Malt Aroma & Flavor: Medium to high Body: Medium-low to medium caramel malt character is present in aroma and flavor Original Gravity (°Plato) 1.030-1.036 (7.6-9 °Plato) • Perceived Hop Aroma & Flavor: High, derived from Apparent Extract/Final Gravity (°Plato) 1.004-1.008 any variety of hops. Hop flavor is prominent and (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%- balanced with other beer attributes. 3.4% (3.4%-4.4%) • Hop Bitterness (IBU) 10-24 • Perceived bitterness: Very high Color SRM (EBC) 17-34 (34-68 EBC) Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol flavors may be C. Subcategory: Ordinary Bitter present. Fruity esters are medium. Diacetyl should not Color: Gold to copper-colored be present. Clarity: Chill haze is allowable at cold temperatures Body: Full Perceived Malt Aroma & Flavor: Low to medium Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 residual malt sweetness should be present °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: Very low to medium- 1.020-1.028 (5.1-7.1 °Plato) • Alcohol by Weight low (Volume) 6.3%-8.4% (8.0%-10.6%) • Hop Bitterness Perceived bitterness: Medium (IBU) 55-85 • Color SRM (EBC) 10-17 (20-34 EBC) Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in 69. English Mild or Bitter bottled versions, a slight increase in carbon dioxide A. Subcategory: English-Style Pale Mild Ale content is acceptable. Fruity esters are acceptable. Color: Light amber to medium amber Diacetyl is usually absent in these beers but may be Clarity: Chill haze is acceptable at low temperatures present at low levels. Perceived Malt Aroma & Flavor: Malt flavor and Body: Low to medium aroma dominate the flavor profile

43 Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato) • Additional notes: Entries in this subcategory exhibit Apparent Extract/Final Gravity (°Plato) 1.006-1.012 hop aroma and flavor attributes typical of hops of (1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.4%- many origins, which may deviate substantially from 3.3% (3.0%-4.2%) • Hop Bitterness (IBU) 20-35 • the hallmark attributes typical of traditional English Color SRM (EBC) 5-12 (10-24 EBC) hop varieties. Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 D. Subcategory: Special Bitter or Best Bitter °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Deep gold to deep copper 1.010-1.016 (2.6-4.1 °Plato) • Alcohol by Weight Clarity: Chill haze is acceptable at low temperatures (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness Perceived Malt Aroma & Flavor: Medium residual (IBU) 30-45 • Color SRM (EBC) 8-14 (16-28 EBC) malt sweetness should be present Perceived Hop Aroma & Flavor: Very low to medium B. Subcategory: English-Style Extra Special at the brewer's discretion Bitter Perceived bitterness: Medium and not harsh Color: Amber to deep copper Fermentation Characteristics: Low carbonation Clarity: Chill haze is acceptable at low temperatures traditionally characterizes draft-cask versions, but in Perceived Malt Aroma & Flavor: Medium to medium- bottled versions, a slight increase in carbon dioxide high content is acceptable. Fruity esters are acceptable. Perceived Hop Aroma & Flavor: Medium to medium- Diacetyl is usually absent in these beers but may be high present at low levels. Perceived bitterness: Medium to medium-high Body: Medium Fermentation Characteristics: Low carbonation Original Gravity (°Plato) 1.038-1.045 (9.5-11.2 °Plato) traditionally characterizes draft-cask versions, but in • Apparent Extract/Final Gravity (°Plato) 1.006-1.012 bottled versions, a slight increase in carbon dioxide (1.5-3.1 °Plato) • Alcohol by Weight (Volume) 3.3%- content is acceptable. The overall impression is 3.8% (4.2%-4.8%) • Hop Bitterness (IBU) 28-40 • refreshing and thirst quenching. Fruity esters are Color SRM (EBC) 6-14 (12-28 EBC) acceptable. Diacetyl is usually absent in these beers but may be present at low levels. 70. Extra Special Bitter Body: Medium A. Subcategory: American-Style Extra Special Additional notes: Entries in this subcategory exhibit Bitter hop aroma and flavor attributes typical of traditional Color: Amber to deep copper English hop varieties. Clarity: Chill haze is acceptable at low temperatures Original Gravity (°Plato) 1.046-1.060 (11.4-14.7 Perceived Malt Aroma & Flavor: Medium to medium- °Plato) • Apparent Extract/Final Gravity (°Plato) high 1.010-1.016 (2.6-4.1 °Plato) • Alcohol by Weight Perceived Hop Aroma & Flavor: Medium to medium- (Volume) 3.8%-4.6% (4.8%-5.8%) • Hop Bitterness high and typical of American or other origin hop (IBU) 30-45 • Color SRM (EBC) 8-17 (16-34 EBC) varieties Perceived bitterness: Medium to medium-high 71. Scottish-Style Ale Fermentation Characteristics: Low carbonation A. Subcategory: Scottish-Style Light Ale traditionally characterizes draft-cask versions, but in Color: Gold to light brown bottled versions, a slight increase in carbon dioxide Clarity: Chill haze is acceptable at low temperatures content is acceptable. The overall impression is Perceived Malt Aroma & Flavor: Malty, caramel refreshing and thirst quenching. Fruity esters are aroma may be present. A low to medium-low, soft and acceptable. Diacetyl is usually absent in these beers chewy caramel malt flavor should be present. but may be present at low levels. Perceived Hop Aroma & Flavor: Should not be Body: Medium to full present 44 Perceived bitterness: Low medium-low levels. Versions exhibiting higher levels Fermentation Characteristics: Yeast attributes such as of smoke character are categorized as Smoke Beer. diacetyl and sulfur are acceptable at very low levels. Original Gravity (°Plato) 1.035-1.040 (8.8-10 °Plato) • Bottled versions may contain higher amounts of Apparent Extract/Final Gravity (°Plato) 1.010-1.014 carbon dioxide than is typical for lightly carbonated (2.6-3.6 °Plato) • Alcohol by Weight (Volume) 2.8%- draft versions. Fruity esters, if present, are low. 3.2% (3.5%-4.1%) • Hop Bitterness (IBU) 12-20 • Body: Low Color SRM (EBC) 8-30 (16-60 EBC) Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, C. Subcategory: Scottish-Style Export Ale alcohol content and malt attributes. While there are Color: Medium amber to dark chestnut brown conflicting theories as to whether traditional Scottish Clarity: Chill haze is acceptable at low temperatures Light Ale exhibited peat smoke character, the current Perceived Malt Aroma & Flavor: Sweet malt and marketplace offers many examples with peat smoke caramel aromas and flavors define the character of a character present at low to medium-low levels. Peat Scottish Export smoke attributes may be absent or present at low to Perceived Hop Aroma & Flavor: Should not be medium-low levels. Versions exhibiting higher levels present of smoke character are categorized as Smoke Beer. Perceived bitterness: Low to medium Original Gravity (°Plato) 1.030-1.035 (7.6-8.8 °Plato) • Fermentation Characteristics: Fruity esters, if present, Apparent Extract/Final Gravity (°Plato) 1.006-1.010 are low. Yeast attributes such as diacetyl and sulfur (1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.2%- are acceptable at very low levels. Bottled versions 2.8% (2.8%-3.5%) • Hop Bitterness (IBU) 9-20 • Color may contain higher amounts of carbon dioxide than is SRM (EBC) 6-15 (12-30 EBC) typical for lightly carbonated draft versions. Body: Medium B. Subcategory: Scottish-Style Heavy Ale Additional notes: These beers differ significantly from Color: Amber to dark brown Scotch Ale, especially regarding original gravity, Clarity: Chill haze is acceptable at low temperatures alcohol content and malt attributes. While there are Perceived Malt Aroma & Flavor: Malty, caramel conflicting theories as to whether traditional Scottish aroma is present. The style exhibits a medium degree Export Ale exhibited peat smoke character, the of sweet malt and caramel. The overall impression is current marketplace offers many examples with peat smooth and balanced. smoke character present at low to medium-low levels. Perceived Hop Aroma & Flavor: Should not be Peat smoke attributes may be absent or present at present low to medium-low levels. Versions exhibiting higher Perceived bitterness: Perceptible but low levels of smoke character are categorized as Smoke Fermentation Characteristics: Yeast attributes such as Beer. diacetyl and sulfur are acceptable at very low levels. Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Bottled versions may contain higher amounts of • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 carbon dioxide than is typical for lightly carbonated (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%- draft versions. Fruity esters, if present, are low. 4.2% (4.1%-5.3%) • Hop Bitterness (IBU) 15-25 • Body: Medium with a soft chewy character Color SRM (EBC) 9-19 (18-38 EBC) Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, 72. Irish-Style Red Ale alcohol content and malt attributes. While there are Color: Copper-red to reddish-brown conflicting theories as to whether traditional Scottish Clarity: Chill haze or yeast haze may be present at low Heavy Ale exhibited peat smoke character, the current levels marketplace offers many examples with peat smoke Perceived Malt Aroma & Flavor: Low to medium character present at low to medium-low levels. Peat candy-like caramel malt sweetness should be present smoke attributes may be absent or present at low to 45 in flavor. A toasted malt character should be present Fermentation Characteristics: Low to medium-low and there may be a slight roast barley or roast malt fruity esters may be present. Diacetyl should not be presence. present. Perceived Hop Aroma & Flavor: Not present to Body: Medium medium Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) Perceived bitterness: Medium • Apparent Extract/Final Gravity (°Plato) 1.010-1.018 Fermentation Characteristics: Low level fruity esters (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.3%- are acceptable. Diacetyl is usually absent in these 5.0% (4.2%-6.3%) • Hop Bitterness (IBU) 30-45 • beers but may be present at very low levels. Color SRM (EBC) 15-26 (30-52 EBC) Body: Medium Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato) 75. American Black Ale or American Stout • Apparent Extract/Final Gravity (°Plato) 1.010-1.014 A. Subcategory: American-Style Black Ale (2.6-3.6 °Plato) • Alcohol by Weight (Volume) 3.2%- Color: Very dark to black 3.8% (4.0%-4.8%) • Hop Bitterness (IBU) 20-28 • Clarity: Opaque Color SRM (EBC) 11-18 (22-36 EBC) Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and 73. English-Style Brown Ale flavors are present. Astringency and burnt character Color: Copper to dark brown of roast malt should be absent. Clarity: Chill haze is acceptable at low temperatures Perceived Hop Aroma & Flavor: Medium-high to high, Perceived Malt Aroma & Flavor: Roast malt may with fruity, citrusy, piney, floral, herbal or other contribute to a biscuit or toasted aroma profile. Roast aromas derived from hops of all origins. malt may contribute to the flavor profile. Malt profile Perceived bitterness: Medium-high to high can range from dry to sweet. Fermentation Characteristics: Fruity esters are low to Perceived Hop Aroma & Flavor: Very low medium. Diacetyl should not be present. Perceived bitterness: Very low to low Body: Medium Fermentation Characteristics: Low to medium-low Additional notes: Black ales that don’t meet the level fruity esters are appropriate. Diacetyl is usually specifications for American-Style Black Ale may absent in these beers but may be present at very low possibly be categorized as Experimental India Pale Ale levels. category. Body: Medium Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) °Plato) • Apparent Extract/Final Gravity (°Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.3%- (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness 4.7% (4.2%-6.0%) • Hop Bitterness (IBU) 12-25 • (IBU) 40-70 • Color SRM (EBC) 35+ (70+ EBC) Color SRM (EBC) 12-24 (24-48 EBC) B. Subcategory: American-Style Stout 74. American-Style Brown Ale Color: Black Color: Deep copper to very dark brown Clarity: Opaque Clarity: Chill haze is acceptable at low temperatures Perceived Malt Aroma & Flavor: Coffee-like roasted Perceived Malt Aroma & Flavor: Medium levels of barley and roasted malt aromas are prominent. Low roasted malt, caramel and chocolate aromas and to medium malt sweetness with low to medium flavors should be present. caramel, chocolate, and/or roasted coffee flavor Perceived Hop Aroma & Flavor: Medium-low to should be present, with a distinct dry-roasted medium-high bitterness in the finish. Astringency from roasted malt Perceived bitterness: Medium to high and roasted barley is low. Slight roasted malt acidity is acceptable.

46 Perceived Hop Aroma & Flavor: Medium to high, (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.5%- often with citrusy and/or resiny hop qualities typical 4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-15 • Color of many American hop varieties. SRM (EBC) 2-7 (4-14 EBC) Perceived bitterness: Medium to high Fermentation Characteristics: Fruity esters are low. B. Subcategory: Berliner-Style Weisse Diacetyl is usually absent in these beers but may be Color: Straw to pale. These are the lightest of all the present at very low levels. German wheat beers. Body: Medium to full Clarity: May appear hazy or cloudy from yeast or chill Additional notes: Head retention should be persistent haze Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 Perceived Malt Aroma & Flavor: Malt sweetness is °Plato) • Apparent Extract/Final Gravity (°Plato) absent 1.010-1.022 (2.6-5.6 °Plato) • Alcohol by Weight Perceived Hop Aroma & Flavor: Not present (Volume) 4.5%-6.4% (5.7%-8.0%) • Hop Bitterness Perceived bitterness: Not present to very low (IBU) 35-60 • Color SRM (EBC) 40+ (80+ EBC) Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present. 76. German Sour Ale Brettanomyces character may be absent or present at A. Subcategory: Leipzig-Style Gose low to medium levels, and if present may be Color: Straw to light amber expressed as horsey, goaty, leathery, phenolic, fruity Clarity: Clear to hazy. Haze may or may not be from and/or acidic aromas and flavors. The unique yeast. combination of yeast and lactic acid bacteria Perceived Malt Aroma & Flavor: Malt sweetness and fermentation yields a beer that is acidic and highly attributes are not present to very low attenuated. Perceived Hop Aroma & Flavor: Not present Body: Very low Perceived bitterness: Not present to low Additional notes: Carbonation is high. Traditionally, Fermentation Characteristics: Medium to high lactic some Berliners were brewed or served with fruit, acid character should be present and expressed as a spices or syrups. Some more contemporary versions sharp, refreshing sourness. These beers are not have been brewed with other ingredients such as excessively aged. darker malts. Any such versions will take on Body: Low to medium-low corresponding hues, and may exhibit flavor and aroma Additional notes: These beers typically contain attributes typical of such ingredients. malted barley and unmalted wheat, with some For purposes of this competition, all entries brewed, versions also containing oats. Salt (table salt) and packaged or served with fruit, spices, darker malts or coriander may be present in low amounts or may be other ingredients are categorized as Specialty absent. All Gose brands brewed with fruit(s), spices Berliner Weisse. (other than salt or coriander), darker malts or other Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) • ingredients are categorized as Contemporary-Style Apparent Extract/Final Gravity (°Plato) 1.004-1.006 Gose. Carbonation is high to very high. Effervescent. (1-1.5 °Plato) • Alcohol by Weight (Volume) 2.2%- To allow for accurate judging the brewer must list any 4.0% (2.8%-5.0%) • Hop Bitterness (IBU) 3-6 • Color special ingredient(s) used, such as grains, citrus, salt, SRM (EBC) 2-4 (4-8 EBC) coriander or others if present. The brewer may provide information about the brewing process that influences 77. Specialty Berliner-Style Weisse sensory outcomes. Beer entries not accompanied by Color: While traditional Berliners are the lightest of all this information will be at a disadvantage during the German wheat beers, ranging from straw to pale, judging. Specialty Berliners are brewed, packaged or served Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • with fruit(s), darker malt(s), syrups or other Apparent Extract/Final Gravity (°Plato) 1.008-1.012

47 ingredients, and therefore may take on corresponding Perceived bitterness: Not present to medium hues. Fermentation Characteristics: Horsey, leathery or Clarity: May appear hazy or cloudy from yeast or chill earthy aromas contributed by Brettanomyces yeasts haze may be present but at low levels as these beers do not Perceived Malt Aroma & Flavor: Malt sweetness is undergo prolonged aging. Contemporary Gose may be absent. Very low to low level attributes of darker fermented with pure beer yeast strains, or with yeast malts (if used) may be present. mixed with bacteria. Alternatively, they may be Perceived Hop Aroma & Flavor: Not present spontaneously fermented. Low to medium lactic acid Perceived bitterness: Not present to very low character is present in all examples expressed as a Fermentation Characteristics: Fruity esters are low to sharp, refreshing sourness. medium. Diacetyl should not be perceived. Body: Low to medium-low Brettanomyces character may be absent or present at Additional notes: These beers may be brewed with low to medium levels, and if present may be malted barley, wheat and oats and unmalted barley, expressed as horsey, goaty, leathery, phenolic, fruity wheat, and oats; contemporary examples may also and/or acidic aromas and flavors. The unique contain other grains. As in traditional examples, low combination of yeast and lactic acid bacteria level salt (table salt) and coriander additions may or fermentation yields a beer that is acidic and highly may not be present in Contemporary Gose. Attributes attenuated. from the use of a wide variety of herbs, spices, Body: Very low flowers, fruits or other ingredients not found in Additional notes: Carbonation is high. Specialty traditional Leipzig-Style Gose may also be present and Berliners are brewed or served with fruit or fruit in harmony with overall flavor profile. syrups, spices or herbal syrups, darker malts or a wide To allow for accurate judging brewer must list the range of other ingredients, and will exhibit sensory grain(s), spice(s), fruit(s) or other flavor(s) or attributes typical of those ingredients, such as hue, ingredients used, and/or information about the aroma, taste and body. brewing process such as ageing, bacteria or yeast used To allow for accurate judging, brewers must list the if any, which differentiate these beers from traditional fruit(s), herb(s) or spice(s), darker malt(s) or other Gose. Beer entries not accompanied by this flavor(s) or ingredients used which differentiate these information will be at a disadvantage during judging. beers from traditional Berliners. Entries not Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • accompanied by this information will be at a Apparent Extract/Final Gravity (°Plato) 1.008-1.012 disadvantage during judging. (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.5%- Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) • 4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 5-30 • Color Apparent Extract/Final Gravity (°Plato) 1.004-1.006 SRM (EBC) 3-9 (6-18 EBC) (1-1.5 °Plato) • Alcohol by Weight (Volume) 2.2%- 4.0% (2.8%-5.0%) • Hop Bitterness (IBU) 3-6 • Color 79. German-Style Altbier SRM (EBC) 2-4 (higher if darker malts are used) (4-8 Color: Copper to dark brown (higher if darker malts are used) EBC) Clarity: Clear to slightly hazy. Chill haze should not be present 78. Contemporary Gose Perceived Malt Aroma & Flavor: A variety of malts Color: Usually straw to medium amber and can take contributes to medium-low to medium malt aroma on the color of added fruits or other ingredients such and flavor. Toast aroma typical of Munich malts as darker malts. should be present. Slight nuttiness is acceptable. Clarity: Clear to hazy. Haze may or may not result Roast malt character should be present at low levels from yeast and well-integrated with the overall malt profile. Perceived Malt Aroma & Flavor: Malt aroma and Smoke character should not be present. flavor is not present to very low Perceived Hop Aroma & Flavor: Very low to low 48 Perceived Hop Aroma & Flavor: Low to medium with 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight hop flavor more perceptible than aroma, with (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness attributes typical of traditional German noble hops. (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC) Perceived bitterness: Medium to high, producing a clean dry finish. Forty-plus IBU is typical for Altbiers B. Subcategory: South German-Style Kristal originating in Dusseldorf. Weizen Fermentation Characteristics: Fruity esters are absent Color: Straw to amber to low, with attributes expressed subtly as citrus, Clarity: Clear with no chill haze present. Because the pear, dark cherry or plum. A slight sulphur aroma is beer is filtered, no yeast should be present. acceptable. Diacetyl should not be present. Perceived Malt Aroma & Flavor: Malt sweetness is Body: Medium-low to medium. very low to medium-low Additional notes: The Altbier style is originally from Perceived Hop Aroma & Flavor: Not present to very the Dusseldorf area. The overall impression is clean, low crisp and flavorful with a dry finish. Perceived bitterness: Very low Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) Fermentation Characteristics: The aroma and flavor • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 are very similar to Hefeweizen with the caveat that (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.6%- fruity and phenolic characters are not combined with 4.4% (4.6%-5.6%) • Hop Bitterness (IBU) 25-52 • the yeasty flavor and fuller-bodied mouthfeel of yeast. Color SRM (EBC) 11-19 (22-38 EBC) The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even 80. German Wheat Ale vanilla-like. A Banana-like ester aroma and flavor is A. Subcategory: South German-Style often present. Diacetyl should not be present. Kristal Hefeweizen Weizens are well attenuated and very highly Color: Straw to amber carbonated. Clarity: If served with yeast, appearance may be very Body: Medium to full cloudy. Additional notes: These beers are made with at least Perceived Malt Aroma & Flavor: Very low to medium- 50 percent malted wheat. They have no yeast flavor low and they exhibit a cleaner, drier mouthfeel than Perceived Hop Aroma & Flavor: Not present to very counterparts served with yeast. low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived bitterness: Very low °Plato) • Apparent Extract/Final Gravity (°Plato) Fermentation Characteristics: Med-low to med-high 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight fruity and phenolic attributes are hallmarks of this (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness style. Phenolic attributes such as clove, nutmeg, (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18 EBC) smoke and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high C. Subcategory: German-Style Leichtes levels. Diacetyl should not be present. Weizen Body: Medium to full Color: Straw to copper-amber Additional notes: These beers are made with at least Clarity: If served with yeast, appearance may be very 50 percent malted wheat. Hefeweizens are very highly cloudy. carbonated. These beers are typically (though not Perceived Malt Aroma & Flavor: Very low to medium- always) roused during pouring, and when yeast is low present, they will have a yeasty flavor and a Perceived Hop Aroma & Flavor: Not present to very characteristically fuller mouthfeel. low Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 Perceived bitterness: Very low °Plato) • Apparent Extract/Final Gravity (°Plato)

49 Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present E. Subcategory: South German-Style Dunkel but less pronounced in this style. The overall flavor Weizen profile is less complex than Hefeweizen due to a lower Color: Copper-brown to very dark alcohol content and there is less yeasty flavor. Clarity: If served with yeast, appearance may be very Diacetyl should not be present. cloudy Body: Low with a lighter mouthfeel than Hefeweizen. Perceived Malt Aroma & Flavor: Distinct sweet The German word “leicht” means light, and as such maltiness and a chocolate-like character from roasted these beers are light versions of Hefeweizen. malt characterize this beer style. Dark barley malts are Additional notes: These beers are made with at least frequently used along with dark Cara or color malts. 50 percent wheat malt. They are often roused during Perceived Hop Aroma & Flavor: Not present pouring, and when yeast is present, they will have a Perceived bitterness: Low yeasty flavor and a fuller mouthfeel. Fermentation Characteristics: The phenolic and Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato) • estery aromas and flavors typical of Weissbiers are Apparent Extract/Final Gravity (°Plato) 1.004-1.008 present but less pronounced in Dunkel Weissbiers. (1-2.1 °Plato) • Alcohol by Weight (Volume) 2.0%- Dunkel Weissbiers should be well attenuated and very 2.8% (2.5%-3.5%) • Hop Bitterness (IBU) 10-15 • highly carbonated. Diacetyl should not be present Color SRM (EBC) 3.5-15 (7-30 EBC) Body: Medium to full Additional notes: These beers are made with at least D. Subcategory: South German-Style 50 percent wheat malt. They are often roused during Bernsteinfarbenes Weizen pouring, and when yeast is present, they will have a Color: Amber to light brown. The German word yeasty flavor and a characteristically fuller mouthfeel. Bernsteinfarben means amber colored. Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 Clarity: If served with yeast, appearance may be very °Plato) • Apparent Extract/Final Gravity (°Plato) cloudy. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Perceived Malt Aroma & Flavor: Distinct sweet (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness maltiness and caramel or bread-like character arises (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50 EBC) from the use of medium-colored malts. Perceived Hop Aroma & Flavor: Not present F. Subcategory: South German-Style Perceived bitterness: Low Weizenbock Fermentation Characteristics: The phenolic and Color: Gold to very dark estery aromas and flavors typical of Weissbiers are Clarity: If served with yeast, appearance may be very present but less pronounced in Bernsteinfarbenes cloudy. Weissbiers. These beers should be well attenuated Perceived Malt Aroma & Flavor: Medium malty and very highly carbonated. Diacetyl should not be sweetness should be present. If dark, a mild roast malt present. character should emerge in the flavor and, to a lesser Body: Medium to full degree, in the aroma. Additional notes: These beers are made with at least Perceived Hop Aroma & Flavor: Not present 50 percent wheat malt. They are often roused during Perceived bitterness: Low pouring, and when yeast is present, they will have a Fermentation Characteristics: Balanced, clove-like yeasty flavor and a fuller mouthfeel. phenolic and fruity ester banana notes produce a Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 well-rounded flavor and aroma. Diacetyl should not be °Plato) • Apparent Extract/Final Gravity (°Plato) present. Carbonation should be high. 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight Body: Medium to full (Volume) 3.8%-4.3% (4.8%-5.4%) • Hop Bitterness Additional notes: These beers are made with at least (IBU) 10-15 • Color SRM (EBC) 9-13 (18-26 EBC) 50 percent wheat malt. They are often roused during 50 pouring, and when yeast is present, they will have a Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato) • yeasty flavor and a fuller mouthfeel. Apparent Extract/Final Gravity (°Plato) 1.002-1.008 Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 (0.5-2.1 °Plato) • Alcohol by Weight (Volume) 0.4%- °Plato) • Apparent Extract/Final Gravity (°Plato) 1.6% (0.5%-2.0%) • Hop Bitterness (IBU) 5-15 • Color 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight SRM (EBC) 5-50 (10-100 EBC) (Volume) 5.5%-7.5% (7.0%-9.5%) • Hop Bitterness (IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60 EBC) B. Subcategory: Belgian-Style Session Ale Color: May vary widely 81. Belgian-Style Table Beer or Belgian-Style Clarity: Chill haze is acceptable at low temperatures Session Ale Perceived Malt Aroma & Flavor: Very low to low A. Subcategory: Belgian-Style Table Beer Perceived Hop Aroma & Flavor: Very low to low Color: Gold to black. Caramel color is sometimes Perceived bitterness: Very low to low but sufficient to added to adjust color. balance other attributes Clarity: Beer color may be too dark to perceive. When Fermentation Characteristics: Phenolic spiciness may clarity is perceivable, chill haze is acceptable at low be absent or may be present at low levels. Fruity-ester temperatures. complexity may range from low to medium, in Perceived Malt Aroma & Flavor: Mild malt character harmony with malt and other attributes. Diacetyl may be present should not be present. Perceived Hop Aroma & Flavor: Not present to very Body: Very low to low low Additional notes: Beers in this category recognize the Perceived bitterness: Very low to low uniqueness and traditions of Belgian brewing, but do Fermentation Characteristics: Diacetyl should not be not hew to any other classic or "Other" Belgian-style present. Traditional versions do not use artificial categories defined in these guidelines. The most sweeteners nor are they excessively sweet. More notable characteristic that these beers share is a modern versions can incorporate sweeteners such as modest alcohol content of ranging of 2.1% - 5% abv. sugar and saccharin added post fermentation for These beers can be lower gravity formulations of their additional sweetness and to increase smoothness. own, or can be produced from second run wort from Body: Low the production of higher gravity beers. Balance is a Additional notes: These beers may contain malted key component when assessing these beers. Wood- barley, wheat, and rye as well as unmalted wheat, rye, and barrel-aged versions which exhibit attributes of oats and corn. Though not common, flavorings such as wood aging should be categorized as wood- and coriander or orange and lemon peel are sometimes barrel-aged beers. Fruited versions are categorized as added, but are barely perceptible. The mouthfeel is Belgian-style fruit beers. light to moderate, and sometimes boosted with To allow for accurate judging the brewer must provide unfermented sugars/malt sugars. Low carbonation additional information about the entry, including the and aftertaste are typical. classic low gravity Belgian beer style, or the higher To allow for accurate judging the brewer must provide gravity Belgian beer style being made to lower alcohol additional information about the entry, including a content, along with any special ingredients or classic Belgian beer style being elaborated upon (if processing used. Beer entries not accompanied by this appropriate), any special ingredients or processing information will be at a disadvantage during judging. used and/or the resulting beer. Beer entries not Belgian-Style Session Ale would not be appropriately accompanied by this information will be at a characterized as Session Beer. disadvantage during judging. Belgian-Style Table Beer Original Gravity (°Plato) 1.018-1.040 (4.5-10 °Plato) • would not be appropriately characterized as Session Apparent Extract/Final Gravity (°Plato) 1.002-1.010 Beer. (0.5-2.6 °Plato) • Alcohol by Weight (Volume) 1.7%- 4.0% (2.1%-5.0%) • Hop Bitterness (IBU) 5-35 • Color SRM (EBC) May vary widely 51 Perceived Malt Aroma & Flavor: These beers are 82. Belgian-Style Ale or French-Style Ale characterized by a toasted malt aroma along with a A. Subcategory: Belgian-Style Speciale Belge slight malt sweetness and/or toasted malt flavor. Color: Gold to light copper Perceived Hop Aroma & Flavor: Low to medium from Clarity: Chill haze is acceptable at low temperatures noble-type hops Perceived Malt Aroma & Flavor: Malt aroma should Perceived bitterness: Low to medium be low. Caramel or toasted malt attributes are Fermentation Characteristics: Fruity ester aromas are acceptable. medium to high. Whereas fruity ester flavors are low Perceived Hop Aroma & Flavor: Very low to medium. to medium. Diacetyl should not be present. Bière de Noble-type hops are commonly used. Garde may have low levels of Brettanomyces yeast- Perceived bitterness: Low to medium derived flavors that are slightly acidic, fruity, horsey, Fermentation Characteristics: Low to medium fruity goaty and/or leather-like. Beers displaying more esters are present. Yeast-derived phenolic spicy pronounced levels of Brettanomyces derived flavors and aromas should be present at low to attributes are categorized as Brett Beers. Alcohol may medium-low levels. Diacetyl should not be present. be evident in higher strength beers. Body: Low to medium Body: Low to medium Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato) Additional notes: Earthy and/or cellar-like aromas are • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 acceptable. (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 4.1%- Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 5.0% (5.1%-6.3%) • Hop Bitterness (IBU) 20-30 • °Plato) • Apparent Extract/Final Gravity (°Plato) Color SRM (EBC) 4-12 (8-24 EBC) 1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%) • Hop Bitterness B. Subcategory: Belgian-Style Blonde Ale (IBU) 20-30 • Color SRM (EBC) 7-16 (14-32 EBC)

Color: Straw to light amber Clarity: Chill haze is acceptable at low temperatures D. Subcategory: Other Belgian-Style Ale or Perceived Malt Aroma & Flavor: Very low to low French-Style Ale Perceived Hop Aroma & Flavor: Very low to medium. Color: Varies with style Noble-type hops are commonly used. Clarity: Varies with style Perceived bitterness: Very low to medium-low Perceived Malt Aroma & Flavor: Perception of malt Fermentation Characteristics: Low to medium fruity flavor and aroma varies widely with style esters are balanced with low level malt attributes. Perceived Hop Aroma & Flavor: Hop aroma and hop Low level yeast-derived phenolic spiciness may be flavor varies widely with style present. Diacetyl and acidic character should not be Perceived bitterness: Varies with style present. Fermentation Characteristics: Varies with style Body: Low to medium Body: Varies with style Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 Additional notes: Beers in this subcategory recognize °Plato) • Apparent Extract/Final Gravity (°Plato) the uniqueness and breadth of Belgian- and French- 1.010-1.014 (2.6-3.6 °Plato) • Alcohol by Weight derived ale styles, but do not adhere to other (Volume) 5.0%-6.2% (6.3%-7.9%) • Hop Bitterness categories defined in these guidelines. Lower strength (IBU) 15-40 • Color SRM (EBC) 2-7 (4-14 EBC) entries may be categorized as Belgian-Style Session Ale. Higher strength entries which exceed the criteria C. Subcategory: French-Style Biere de Garde for alcoholic strength of this subcategory are Color: Light amber to chestnut brown/red categorized as Other Belgian-Style Strong Specialty Clarity: Chill haze is acceptable. These beers are often Ale. Balance and harmony are key components when bottle conditioned so slight yeast haze is acceptable. assessing these beers. Wood- and barrel-aged versions are appropriately categorized here. Fruited

52 versions should be categorized as Belgian-style fruit 84. Classic Saison beers. Versions reminiscent of or inspired by Saison Color: Straw to light amber and which meet the criteria for alcoholic strength Clarity: Chill haze or slight yeast haze is acceptable would be categorized as Specialty Saison. Perceived Malt Aroma & Flavor: Low, but providing To allow for accurate judging the brewer must provide foundation for the overall balance. additional information about the entry, including a Perceived Hop Aroma & Flavor: Low to medium and classic or historic base beer style being elaborated characterized by European-type hops: floral, herbal upon, the historical or regional tradition of the style, and/or woody traits are common. the brewer’s interpretation of the style, and/or any Perceived bitterness: Medium-low to medium, but special ingredients or processing used. Beer entries not not assertive. accompanied by this information will be at a Fermentation Characteristics: Fruity esters are disadvantage during judging. medium to high. Low to medium-low level phenolics Original Gravity (°Plato) Varies with style • Apparent may be present, expressed as spice-like or other Extract/Final Gravity (°Plato) Varies with style • attributes. Phenolics should not be harsh or dominant Alcohol by Weight (Volume) 4.1%-5.6% (5.1%-7.1%) • and should be in harmony with ester profile and hops. Hop Bitterness (IBU) Varies with style • Color SRM Fruity and spicy black pepper attributes derived from (EBC) Varies with style (Varies with style EBC) Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived 83. Belgian-Style Witbier flavors that are slightly acidic, fruity, horsey, goaty Color: Straw to pale and/or leather-like, may be present but are not Clarity: Unfiltered starch and yeast haze should be required. These beers are well attenuated and often visible. Wits are traditionally bottle conditioned and bottle conditioned contributing some yeast character served cloudy. and high carbonation. Perceived Malt Aroma & Flavor: Very low to low Body: Very low to low Perceived Hop Aroma & Flavor: Hop aroma is not Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) present to low. Hop flavor is not present. • Apparent Extract/Final Gravity (°Plato) 1.004-1.008 Perceived bitterness: Low, from noble-type hops. (1-2 °Plato) • Alcohol by Weight (Volume) 4.0%-5.4% Fermentation Characteristics: Low to medium fruity (5.0%-6.8%) • Hop Bitterness (IBU) 20-38 • Color SRM esters are present. Mild phenolic spiciness and yeast (EBC) 3-7 (6-14 EBC) flavors may be present. Mild acidity is appropriate. Diacetyl should not be present. 85. Specialty Saison Body: Low to medium, with a degree of creaminess Color: Straw to dark brown; may take on hue of from wheat starch. fruit(s), darker malts or other ingredients Additional notes: Witbiers are brewed with malted Clarity: Chill haze or slight yeast haze is acceptable barley, unmalted wheat and sometimes oats. Typically Perceived Malt Aroma & Flavor: Typically low to they are brewed with coriander and orange peel; medium-low, but may vary in beers made with modern versions sometimes feature other spices and specialty malts. or citrus peel types. Very low to low level spice and Perceived Hop Aroma & Flavor: Low to medium-high citrus peel attributes may be present. Perceived bitterness: Medium to medium-high Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) Fermentation Characteristics: Fruity esters are • Apparent Extract/Final Gravity (°Plato) 1.006-1.008 medium to high. Diacetyl should not be present. (1.5-2.1 °Plato) • Alcohol by Weight (Volume) 3.8%- Complex alcohols, herbs, spices, low Brettanomyces 4.4% (4.8%-5.6%) • Hop Bitterness (IBU) 10-17 • attributes including slightly acidic, fruity, horsey, goaty Color SRM (EBC) 2-4 (4-8 EBC) and leather-like, as well as clovey and smoky phenolics may be present. Herb and/or spice flavors, including notes of black pepper, may be present. A

53 low level of sour acidic flavor is acceptable when in spontaneously fermented. They express high to very balance with other components. These beers are high levels of fruity esters as well as bacteria and often bottle conditioned and display some yeast yeast-derived sourness. Some versions are fermented character and high carbonation. with the addition of cultured yeast and bacteria. Body: Low to medium Carbonation can range from very low to high. Vanillin Additional notes: Specialty Saisons represent a very and other wood-derived flavors should not be wide family of specialty beers. Entries brewed with present. dark malts, fruit(s), spice(s) or other special Body: Very low with dry mouthfeel ingredients may deviate substantially from traditional Additional notes: Lambics originating in the Brussels appearance and flavor and from parameters shown in area of Belgium are often simply called Lambic. this guideline. Ingredients including spices, herbs, Versions of this beer style made outside of the flowers, fruits, vegetables, fermentable sugars and Brussels area cannot be called true Lambics. These carbohydrates, special yeasts of all types, wood aging, versions are said to be "Belgian-Style Lambic" and etc. may contribute unique attributes to these beers. may be made to resemble many of the beers of true Earthy and/or cellar-like aromas are acceptable. Color, origin. Historically, traditional Lambic is dry and body, malt character, esters, alcohol level and hop completely attenuated, exhibiting no residual character should harmonize with attributes from sweetness either from malt, sugar or other special ingredients. sweeteners. Sweet versions may be created through To allow for accurate judging, brewers must list the the addition of sugars or other sweeteners. fruit(s), herb(s) or spice(s), darker malt(s) or other Traditionally, Lambics are brewed with unmalted flavor(s) or ingredients used which differentiate these wheat and malted barley. beers from Classic Saison. Entries not accompanied by Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 this information will be at a disadvantage during °Plato) • Apparent Extract/Final Gravity (°Plato) judging. 1.000-1.010 (0-2.6 °Plato) • Alcohol by Weight Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato) (Volume) 4.0%-6.5% (5.0%-8.2%) • Hop Bitterness • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (IBU) 9-23 • Color SRM (EBC) 6-13 (12-26 EBC) (2-3.5 °Plato) • Alcohol by Weight (Volume) 4.0%- 6.6% (5.0%-8.4%) • Hop Bitterness (IBU) 20-40 • B. Subcategory: Belgian-Style Gueuze Color SRM (EBC) 3-20 (6-40 EBC) Color: Gold to medium amber Clarity: Cloudiness is acceptable, as Gueuze is 86. Belgian-Style Sour Ale traditionally bottle conditioned. A. Subcategory: Belgian-Style Lambic Perceived Malt Aroma & Flavor: Sweet malt character Color: Gold to medium amber is not present Clarity: Cloudiness is acceptable Perceived Hop Aroma & Flavor: Not present to very Perceived Malt Aroma & Flavor: Sweet malt character low and can include cheesy, floral or lavender-like should not be present attributes. Perceived Hop Aroma & Flavor: Not present to very Perceived bitterness: Very low low, and can include cheesy or floral lavender-like Fermentation Characteristics: Gueuze represents attributes. Hop character is achieved by using stale blends of aged and newly fermenting young Lambics. and aged hops at low rates. These unflavored blended and secondary fermented Perceived bitterness: Very low beers may be very dry or mildly sweet. They are Fermentation Characteristics: Characteristic horsey, characterized by intense fruity ester, sour, and acidic goaty, leathery and phenolic aromas and flavors attributes which only result from spontaneous derived from Brettanomyces yeast are often present fermentation. Diacetyl should not be present. at moderate levels. High to very high fruity esters are Characteristic horsey, goaty, leathery and phenolic present. Traditionally, Lambics are unblended and aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and 54 other wood-derived flavors should not be present. Belgium, Contemporary Belgian-Style Spontaneous Carbonation can be none (flat) to medium. Fermented Ales may incorporate specialty malts, Body: Very low with dry mouthfeel spices or other flavors or fruited combinations that Additional notes: Gueuze originating in the Brussels influence the hue, flavor and aroma of the finished area of Belgium, are often simply called Gueuze. beer such that they differ significantly from traditional Versions of this beer style made outside of the examples. Brussels area are said to be "Belgian-Style Gueuze." To allow for accurate judging the brewer must list the The Belgian-style versions are made to resemble many non-traditional malts, spice(s), fruit(s)/vegetable(s), of the beers of true origin. Historically, traditional sweeteners or any other ingredients or processes used Gueuze is dry and completely attenuated, exhibiting which differentiate the entry from Traditional Belgian- no residual sweetness either from malt, sugar or other Style Gueuze Lambic and which influence sensory sweeteners. Traditionally, Gueuze is brewed with outcomes. Beer entries not accompanied by this unmalted wheat, malted barley, and stale, aged hops. information will be at a disadvantage during judging. Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 • Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0.0-2.6 °Plato) • Alcohol by Weight (Volume) 4.0%- (0.0-2.6 °Plato) • Alcohol by Weight (Volume) 4.0%- 7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23 • 7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23 • Color SRM (EBC) 6-13 (12-26 EBC) Color SRM (EBC) 6-40 (12-80 EBC)

C. Subcategory: Contemporary Belgian-Style D. Subcategory: Belgian-Style Flanders Oud Spontaneous Fermented Ale Bruin or Oud Red Ale Color: Gold to very dark Color: Copper to very dark. SRM/EBC color values can Clarity: Cloudiness is acceptable, as these beers are be misleading because the red spectrum of color is frequently bottle conditioned. not accurately assessed by these measurement Perceived Malt Aroma & Flavor: Sweet malt character systems. is not present. Some versions may exhibit attributes Clarity: Chill haze is acceptable at low temperatures. typical of specialty malts. Some versions may be more highly carbonated. Bottle Perceived Hop Aroma & Flavor: Not present to low conditioned versions may appear cloudy when served. and can include a cheesy, floral or lavender-like Perceived Malt Aroma & Flavor: Roasted malt aromas attributes. and flavors including cocoa are acceptable at low Perceived bitterness: Very low levels. A very low level of malt sweetness may be Fermentation Characteristics: These blended and present and balanced by acidity from Lactobacillus. secondary fermented beers may be very dry or mildly Perceived Hop Aroma & Flavor: Not present sweet. They are characterized by intense fruity ester, Perceived bitterness: Very low to medium-low, sour, and acidic attributes which only result from though acidity and wood aging (if used) may mask spontaneous fermentation. Diacetyl should not be higher bitterness levels. present. Characteristic horsey, goaty, leathery and Fermentation Characteristics: Brettanomyces- phenolic aromas and flavors derived from produced aromas and flavors should be absent or very Brettanomyces yeast are often present at moderate low. Fruity esters expressed as cherry or green apple levels. Aged beer is often blended with young beer to attributes are apparent. Overall flavor of Oud Bruin is create this special style. Vanillin and other wood- fundamentally characterized by low to high lactic derived flavors should not be present. Carbonation sourness. Many versions express very low to medium can be none (flat) to medium. acetic sourness and aroma; acetic sourness may also Body: Very low with dry mouthfeel be absent. Additional notes: While taking its inspiration from the Body: Low to medium-low with a refreshing Traditional Gueuze whose origin is the Brussels area of mouthfeel

55 Additional notes: Oaky or woody flavors may be might be categorized as Wood-aged sour beers or pleasantly integrated. Flavors of wine or distilled fruited versions thereof. Entries that represent spirits associated with used barrels should not be significant departures from any of the other Belgian- present. Bottle conditioned versions are often a blend Style Lambic or Sour Ale subcategories might be of old and young beer to create the brewer’s intended categorized as American-style sour ales or fruited flavor balance. versions thereof. Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) To allow for accurate judging the brewer must provide • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 additional information about the entry, including the (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%- underlying class Belgian sour style being elaborated 5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 • Color upon, or, the historical or regional tradition of the SRM (EBC) 12-25 (24-50 EBC) style, or, the brewer’s interpretation of the style, and the special ingredients or processes that make the E. Subcategory: Other Belgian-Style Sour Ale entry unique and influence sensory outcomes. Beer Color: Varies with style; may take on hues from entries not accompanied by this information will be at fruit(s), vegetable(s), darker malts or other ingredients a disadvantage during judging. Clarity: Varies with style Original Gravity (°Plato) Varies with style • Apparent Perceived Malt Aroma & Flavor: Typically none to Extract/Final Gravity (°Plato) Varies with style • very low. Darker versions may exhibit low to medium- Alcohol by Weight (Volume) Varies with style • Hop low attributes of darker malt(s), varying widely with Bitterness (IBU) Varies with style • Color SRM (EBC) style Varies with style (Varies with style EBC) Perceived Hop Aroma & Flavor: Hop aroma and hop flavor varies widely with style 87. Belgian-Style Strong Specialty Ale Perceived bitterness: Varies with style A. Subcategory: Belgian-Style Strong Blonde Fermentation Characteristics: Are evocative of those Ale found in classic Belgian-style sour ale categories. Color: Straw to light amber Characteristic horsey, goaty, leathery and phenolic Clarity: Chill haze is acceptable at low temperatures aromas and flavors derived from Brettanomyces yeast Perceived Malt Aroma & Flavor: Malt character is low are often present at moderate levels. High to very to medium. A complex fruitiness is often present. high fruity-estery aromas are present as well as Perceived Hop Aroma & Flavor: Medium-low to bacteria and yeast-derived sourness. Some versions medium-high are fermented with the addition of cultured yeast and Perceived bitterness: Medium-low to medium-high bacteria. Carbonation can range from very low to Fermentation Characteristics: Low to medium fruity high. Vanillin and other wood-derived flavors should esters are present. Yeast-derived phenolic spicy not be evident. flavors and aromas should be present at low to Body: Typically very low with dry mouthfeel due to medium-low levels. Diacetyl is usually absent in these high degree of attenuation, but may vary somewhat. beers but may be present at very low levels. Additional notes: Beers in this subcategory recognize Body: Very low to medium the uniqueness and traditions of beers based on Additional notes: These beers are often brewed with Belgian-style sour ale, but do not adhere to classic or light-colored Belgian candy sugar. Herbs and spices contemporary Belgian-style sour ale categories are sometimes used to delicately flavor these strong defined in these guidelines. Entries in this subcategory ales. These beers can be malty in overall impression or will most closely approximate, but might deviate from dry and highly attenuated. They can have a Lambic, Fruit Lambic, Classic Gueuze, Contemporary deceptively high alcohol character and a relatively Spontaneous Ale or Oud Bruin subcategories. light body for beers of high alcoholic strength. Some Attributes from special ingredients are in harmony versions may be equally high in alcohol with a more with the those from the underlying beer. Entries that medium in body. exhibit distinct characters resulting from wood-aging 56 Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 present at low to medium-low levels. Diacetyl and °Plato) • Apparent Extract/Final Gravity (°Plato) DMS should not be present. 1.008-1.024 (2-6.1 °Plato) • Alcohol by Weight Body: Full with creamy mouthfeel (Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness Additional notes: Head should be dense and mousse- (IBU) 20-50 • Color SRM (EBC) 2-7 (4-14 EBC) like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced B. Subcategory: Belgian-Style Strong Dark Ale by other flavors, aromas and bitterness. They are well Color: Amber to very dark balanced with savoring/sipping-type drinkability. Clarity: Chill haze is acceptable at low temperatures Oxidized character, if present in aged Quads, should Perceived Malt Aroma & Flavor: Medium to high malt be mild and pleasant. aroma and complex fruity aromas are distinctive. Original Gravity (°Plato) 1.092-1.120 (22.0-28 °Plato) Medium to high malt intensity can be rich, creamy and • Apparent Extract/Final Gravity (°Plato) 1.014-1.020 sweet. Fruity complexity along with soft roasted malt (3.6-5.1 °Plato) • Alcohol by Weight (Volume) 8.0%- flavor adds distinct character. 11.2% (10.0%-14.2%) • Hop Bitterness (IBU) 25-50 • Perceived Hop Aroma & Flavor: Low to medium Color SRM (EBC) 16-36 (32-72 EBC) Perceived bitterness: Low to medium Fermentation Characteristics: Yeast-derived phenolic D. Subcategory: Other Belgian-Style Strong spicy flavors and aromas are present at low to Specialty Ale medium-low levels. Diacetyl is usually absent in these Color: Pale to very dark beers but may be present at very low levels. Clarity: Chill haze is acceptable at low temperatures Body: Medium to full Perceived Malt Aroma & Flavor: Malt perception may Additional notes: These beers are often (though not vary widely depending on style always) brewed with dark Belgian candy sugar. Herbs Perceived Hop Aroma & Flavor: Low to medium and spices are sometimes used to delicately flavor Perceived bitterness: Low to medium these strong ales. These beers are typically well Fermentation Characteristics: Diacetyl is usually attenuated with a deceptive alcoholic strength. absent in these beers but may be present at very low Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 levels. Low levels of phenolic spiciness may be present °Plato) • Apparent Extract/Final Gravity (°Plato) but are not required. Complex low to medium 1.012-1.024 (3.1-6.1 °Plato) • Alcohol by Weight intensity fruity esters are present, in harmony with (Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness malt and other attributes. Within the framework of (IBU) 20-50 • Color SRM (EBC) 8-35 (16-70 EBC) these guidelines, these beers contain alcohol greater than 5.6% abw or 7.1% abv when consumed. Alcohol C. Subcategory: Belgian-Style Quadrupel may be evident in stronger versions, in harmony with Color: Amber to dark brown other flavor and aroma attributes, and not harsh. Clarity: Chill haze is acceptable at low temperatures Body: Varies with style Perceived Malt Aroma & Flavor: Caramel, dark sugar Additional notes: Recognizing the uniqueness, variety and malty sweet flavors and aromas can be intense, and traditions of beers based on Belgian-style strong but not cloying, and should complement fruitiness. specialty ale, beers entered in this subcategory do not Perceived Hop Aroma & Flavor: Not present to very fit existing competition style guidelines for Belgian- low Style Strong Blonde or Strong Dark Ales or other Perceived bitterness: Low to medium-low hybrid American and or Belgian styles in this Fermentation Characteristics: Perception of alcohol competition. Examples might include entries made can be strong. Complex fruity flavors, such as raisins, with and which exhibit attributes of unusual spices or dates, figs, grapes and/or plums are often present and other ingredients. Fruited versions are characterized may be accompanied by wine-like attributes at low as Belgian-style fruit beer. Some barrel or wood-aged levels. Clove-like phenolic flavor and aroma may be versions which do not primarily present as wood-aged

57 entries, or other strong Belgian-style or Belgian 1.012-1.016 (3.1-4.1 °Plato) • Alcohol by Weight inspired ales that defy categorization, would be (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness appropriately entered in this category. Lower alcohol (IBU) 20-35 • Color SRM (EBC) 16-36 (32-72 EBC) (<=5.6% abw or 7.1% abv) entries the likewise do not fit existing guidelines are categorized as Other B. Subcategory: Belgian-Style Tripel Belgian- or French Style Ale. Color: Pale to pale gold To allow for accurate judging the brewer must provide Clarity: Chill haze is acceptable at low temperatures. additional information about the entry, including a Traditional Tripels are bottle conditioned and may classic Belgian Strong Ale style being elaborated upon, exhibit slight yeast haze. However, yeast should not the historical or regional tradition of the style, the be intentionally roused. resulting beer based on the brewer’s interpretation of Perceived Malt Aroma & Flavor: Low sweetness from the style, and/or any special ingredients or processing very pale malts should be present. There should be no used. The brewer may indicate "no classic style" in roasted or dark malt character. instances where the base beer does not hew to a Perceived Hop Aroma & Flavor: Low, if present category within these competition guidelines. Beer Perceived bitterness: Medium to medium-high entries not accompanied by this information will be at Fermentation Characteristics: A complex, sometimes a disadvantage during judging. mildly spicy, aroma and flavor characterize this style. Original Gravity (°Plato) Varies with style • Apparent Clove-like phenolic aroma and flavor may be very low. Extract/Final Gravity (°Plato) Varies with style • Fruity esters, including banana, are also common, but Alcohol by Weight (Volume) >5.6% (>7.1%) • Hop not required. Traditional Tripels are often well Bitterness (IBU) Varies with style • Color SRM (EBC) attenuated. Alcohol strength and flavor should be Varies with style (Varies with style EBC) present. Body: Medium 88. Belgian-Style Abbey Ale Additional notes: Head should be dense and mousse- A. Subcategory: Belgian-Style Dubbel like. Herbs or spices such as coriander or others may Color: Brown to very dark be used in subtle amounts to enhance overall aroma Clarity: Chill haze is acceptable at low temperatures. or flavor, or may be absent. Brewing sugar may be Slight yeast haze may be present in bottle conditioned used to lighten the body. Hop/malt character should versions. be balanced. The overall beer flavor may finish sweet, Perceived Malt Aroma & Flavor: Cocoa, dark or dried though any sweet finish should be light. fruit and/or caramel aroma attributes should be Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato) present along with malty sweetness. • Apparent Extract/Final Gravity (°Plato) 1.008-1.014 Perceived Hop Aroma & Flavor: Low, if present. (2.1-3.5 °Plato) • Alcohol by Weight (Volume) 5.6%- Perceived bitterness: Medium-low to medium 8.0% (7.1%-10.1%) • Hop Bitterness (IBU) 20-45 • Fermentation Characteristics: Fruity esters (especially Color SRM (EBC) 4-7 (8-14 EBC) banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to C. Subcategory: Other Belgian-Style Abbey Ale medium-low levels. Diacetyl character should not be Color: a wide range of color and appearance present. Clarity: Varies with underlying style Body: Low to medium Perceived Malt Aroma & Flavor: Varies with Additional notes: Head should be dense and mousse- underlying style like. Herbs or spices such as coriander or others may Perceived Hop Aroma & Flavor: Varies with be used in subtle amounts to enhance overall aroma underlying style or flavor, or may be absent. Perceived bitterness: Varies with underlying style Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 Fermentation Characteristics: Varies with underlying °Plato) • Apparent Extract/Final Gravity (°Plato) style

58 Body: Varies with underlying style Body: Varies with style Additional notes: Recognizing the uniqueness, variety Additional notes: Fruit aromas, ranging from subtle to and traditions of beers based on Belgian-style abbey intense, should be present and should not be ale, the beers entered in this subcategory do not fit overpowered by hop aromas. Belgian-Style Fruit Beers existing competition style guidelines for Dubbel, Tripel are fermented with traditional Belgian yeast, (Wit, or Quadrupel. Strong or weaker versions of traditional Abbey, Farmhouse, etc.). Within the framework of Abbey Ale styles, such as Quintupel or Single, would these guidelines, coconut is defined as a vegetable, be appropriately entered in this category. Versions of and beers containing coconut should be categorized Abbey Ale styles made with spices, non-traditional as Field Beers. Fruit or fruit extracts, used as adjuncts hops or malts or other flavorings would be in either the mash, kettle, primary or secondary appropriately entered in this category. However, fermentation, provide harmonious fruit character fruited versions of Belgian-style Abbey Ales are ranging from subtle to intense. Classifying these beers categorized as Belgian-Style Fruit Beers. can be complex. Wood vessels may be used for To allow for accurate judging the brewer must provide fermentation and aging, but wood-derived aromas additional information about the entry including the and flavors such as vanillin should not be present. classic or historical style being elaborated upon, the Versions exhibiting attributes derived from wood or regional tradition of the style, the brewer’s liquids previously aged in wood should be categorized interpretation of the style and/or any special in other Wood-Aged Beer categories. Fruited Belgian- ingredients or processing used ("Belgian Single brewed style beers which exhibit Brettanomyces may be with ginger, oats and dark crystal malt" for example). categorized in this style, when no other category The brewer may indicate "no classic style" in instances exists for such beers. However, a fruited Saison where the base beer does not hew to a category exhibiting Brett character should be categorized as a within these competition guidelines. Beer entries not Specialty Saison. A fruited version of a Brett Beer is accompanied by this information will be at a categorized as Fruited Brett Beer when such a Brett- disadvantage during judging. containing beer is not based on an existing underlying Original Gravity (°Plato) Varies with style • Apparent Belgian beer style. A Lambic-Style fruit beer should be Extract/Final Gravity (°Plato) Varies with style • categorized as a Belgian-Style Fruit Lambic. Fruited Alcohol by Weight (Volume) Varies with style • Hop Belgian-Style beers brewed with additional adjuncts Bitterness (IBU) Varies with style • Color SRM (EBC) could fall in this category or perhaps as Experimental Varies with style (Varies with style EBC) Beers. Fruit beers fermented with German, British or American ale or lager yeast should be categorized as 89. Belgian Fruit Beer American-Style Fruit Beers or as Fruit Wheat Beers. A. Subcategory: Belgian-Style Fruit Beer To allow for accurate judging the brewer must list the Color: Can range from pale to dark depending on fruit(s) used, and any other ingredients or processes underlying Belgian style, and is often influenced by used. The brewer must also indicate the classic Belgian the color of added fruit style of the underlying base beer. Beer entries not Clarity: Clear to hazy beer is acceptable accompanied by this information will be at a Perceived Malt Aroma & Flavor: Can vary from not disadvantage during judging. perceived to medium-high Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) Perceived Hop Aroma & Flavor: Low to high • Apparent Extract/Final Gravity (°Plato) 1.006-1.030 Perceived bitterness: Varies with underlying Belgian (1.5-7.6 °Plato) • Alcohol by Weight (Volume) 2.0%- style 9.5% (2.5%-12.0%) • Hop Bitterness (IBU) 5-70 • Fermentation Characteristics: Acidic bacterial Color SRM (EBC) 5-50 (10-100 EBC) fermentation attributes may be absent or may be present; if present, such attributes contribute to B. Subcategory: Belgian-Style Fruit Lambic acidity and enhance fruity balance. Color: Often influenced by the color of added fruit Clarity: Cloudiness is acceptable 59 Perceived Malt Aroma & Flavor: Malt sweetness (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.0%- should be absent, but sweetness of fruit may be low 7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 15-21 • to high. Color SRM (EBC) Color takes on hue of fruit (Color Perceived Hop Aroma & Flavor: Hop aroma and flavor takes on hue of fruit EBC) is not present. Cheesy hop character should not be present. 90. Brown Porter Perceived bitterness: Very low Color: Dark brown to very dark. May have red tint. Fermentation Characteristics: Characteristic horsey, Clarity: Beer color may be too dark to perceive clarity. goaty, leathery and phenolic aromas and flavors When clarity is perceivable, chill haze is acceptable at derived from Brettanomyces yeast are often present low temperatures. at moderate levels. Fermented sourness is an Perceived Malt Aroma & Flavor: Low to medium malt important part of the flavor profile, though sweetness sweetness. Caramel and chocolate attributes are may compromise the intensity. Fruit sourness may acceptable. Strong roast barley or strong burnt or also be an important part of the profile. These black malt character should not be present. flavored Lambic beers may be very dry or mildly Perceived Hop Aroma & Flavor: Very low to medium sweet. Vanillin and other woody flavors should not be Perceived bitterness: Medium present. Fermentation Characteristics: Fruity esters are Body: Dry to full acceptable. Diacetyl is usually absent in these beers Additional notes: These beers, also known by the but may be present at low levels. names Framboise, Kriek, Peche, Cassis, etc., are Body: Low to medium characterized by fruit aromas and flavors. Fruit Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) Lambics, whose origin is the Brussels area of Belgium, • Apparent Extract/Final Gravity (°Plato) 1.006-1.014 are often simply called Fruit Lambic. Versions of this (1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%- beer style made outside of the Brussels area are said 4.7% (4.4%-6.0%) • Hop Bitterness (IBU) 20-30 • to be "Belgian-Style Fruit Lambics." The Belgian-style Color SRM (EBC) 20-35 (40-70 EBC) versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry 91. Robust Porter and completely attenuated, exhibiting no residual Color: Very dark brown to black sweetness either from malt, sugar, fruit or other Clarity: Opaque sweeteners. Some versions often have a degree of Perceived Malt Aroma & Flavor: Medium to medium- sweetness contributed by fruit sugars, other sugars or high. Malty sweetness, roast malt, cocoa and caramel other sweeteners. See also Belgian-Style Lambic for should be in harmony with bitterness from dark malts. additional background information. Such beers Perceived Hop Aroma & Flavor: Very low to medium exhibiting wood-derived attributes should be Perceived bitterness: Medium to high categorized in other Wood-Aged categories. Fermentation Characteristics: Fruity esters should be To allow for accurate judging the brewer must provide present and balanced with all other characters. additional information about the entry, including the Diacetyl should not be present. fruit(s) used, the underlying classic Belgian sour style Body: Medium to full being elaborated upon, or, the historical or regional Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 tradition of the style, or, the brewer’s interpretation of °Plato) • Apparent Extract/Final Gravity (°Plato) the style, and any other special ingredients or 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight processes that make the entry unique and influence (Volume) 4.0%-5.2% (5.1%-6.6%) • Hop Bitterness sensory outcomes. Beer entries not accompanied by (IBU) 25-40 • Color SRM (EBC) 30+ (60+ EBC) this information will be at a disadvantage during judging. Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 60 92. Stout (Volume) 4.5%-6.4% (5.6%-8.0%) • Hop Bitterness A. Subcategory: Classic Irish-Style Dry Stout (IBU) 30-60 • Color SRM (EBC) 40+ (80+ EBC) Color: Black Clarity: Opaque 93. Sweet Stout or Cream Stout Perceived Malt Aroma & Flavor: The prominence of Color: Black coffee-like roasted barley and a moderate degree of Clarity: Opaque roasted malt aroma and flavor defines much of the Perceived Malt Aroma & Flavor: Medium to medium- character. The hallmark dry-roasted attributes typical high. Malt sweetness, chocolate and caramel should of Dry Stout result from the use of roasted barley. contribute to the aroma and should dominate the Initial malt and light caramel flavors give way to a flavor profile. Roast flavor may be present. Low to distinctive dry-roasted bitterness in the finish. medium-low roasted malt-derived bitterness should Perceived Hop Aroma & Flavor: European hop be present. character may range from not present to low in aroma Perceived Hop Aroma & Flavor: Should not be and flavor present Perceived bitterness: Medium to medium-high Perceived bitterness: Low to medium-low and serves Fermentation Characteristics: Fruity esters are low to balance and suppress some of the sweetness relative to malt and roasted barley as well as hop without contributing apparent flavor and aroma bitterness. Diacetyl is usually absent in these beers Fermentation Characteristics: Fruity esters, if present, but may be present at very low levels. Slight acidity are low. Diacetyl should not be present. may be present but is not required. Body: Full-bodied. Body can be increased with the Body: Medium-light to medium addition of milk sugar (lactose). Additional notes: Head retention should be persistent Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 °Plato) °Plato) • Apparent Extract/Final Gravity (°Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012 1.012-1.020 (3.1-5.1 °Plato) • Alcohol by Weight (2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.2%- (Volume) 2.5%-5.0% (3.2%-6.3%) • Hop Bitterness 4.2% (4.1%-5.3%) • Hop Bitterness (IBU) 30-40 • (IBU) 15-25 • Color SRM (EBC) 40+ (80+ EBC) Color SRM (EBC) 40+ (80+ EBC) 94. Oatmeal Stout B. Subcategory: Export Stout Color: Dark brown to black Color: Black Clarity: Beer color may be too dark to perceive. When Clarity: Opaque clarity is perceivable, chill haze is acceptable at low Perceived Malt Aroma & Flavor: Coffee-like roasted temperatures. barley and roasted malt aromas are prominent. Initial Perceived Malt Aroma & Flavor: Coffee, caramel, malt and light caramel flavors give way to a distinctive roasted malt or chocolate aromas should be dry-roasted bitterness in the finish. prominent. Roasted malt character of caramel or Perceived Hop Aroma & Flavor: Low to medium-low chocolate should be smooth without bitterness. Perceived bitterness: May be analytically high, but the Perceived Hop Aroma & Flavor: Optional, but if perception is lessened by malt sweetness. present should not upset the overall balance. Fermentation Characteristics: Fruity esters are low. Perceived bitterness: Medium Diacetyl is usually absent in these beers but may be Fermentation Characteristics: Oatmeal is used in the present at very low levels. Slight acidity is acceptable. grist, resulting in a pleasant, full flavor without being Body: Medium to full grainy. Fruity esters are not present to very low. Additional notes: Head retention should be persistent Diacetyl is usually absent in these beers but may be Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 present at very low levels. °Plato) • Apparent Extract/Final Gravity (°Plato) Body: Full 1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight

61 Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 °Plato) Fermentation Characteristics: High alcohol content is • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 evident. Fruity esters if present are medium to high. (2.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.0%- Diacetyl should not be present. 4.8% (3.8%-6.1%) • Hop Bitterness (IBU) 20-40 • Body: Full Color SRM (EBC) 20+ (40+ EBC) Additional notes: This style was also originally called “Russian Imperial Stout.” 95. Imperial Stout Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 A. Subcategory: American-Style Imperial Stout °Plato) • Apparent Extract/Final Gravity (°Plato) Color: Black 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight Clarity: Opaque (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness Perceived Malt Aroma & Flavor: Extremely rich malty (IBU) 45-65 • Color SRM (EBC) 20-35+ (40-70+ EBC) aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt 96. Scotch Ale astringency and bitterness can be moderate but A. Subcategory: Unpeated Scotch Ale should not dominate the overall character. Color: Light reddish-brown to very dark Perceived Hop Aroma & Flavor: Medium-high to high Clarity: Chill haze is acceptable at low temperatures with floral, citrus and/or herbal character. Perceived Malt Aroma & Flavor: Scotch Ales are Perceived bitterness: Medium-high to very high and aggressively malty with a rich and dominant sweet balanced with rich malt character. malt aroma and flavor. A caramel character is often Fermentation Characteristics: Fruity esters are high. part of the profile. Dark roasted malt flavors may be Diacetyl should not be present. present at low levels. Body: Full Perceived Hop Aroma & Flavor: Not present to very Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 low °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived bitterness: Not present to very low 1.020-1.030 (5.1-7.6 °Plato) • Alcohol by Weight Fermentation Characteristics: Fruity esters, if present, (Volume) 5.5%-9.5% (7.0%-12.0%) • Hop Bitterness are generally at low levels. Diacetyl is usually absent in (IBU) 50-80 • Color SRM (EBC) 40+ (80+ EBC) these beers but may be present at low levels. Body: Full B. Subcategory: British-Style Imperial Stout Additional notes: Pleasant, low level oxidation is Color: Ranging from dark copper typical of some acceptable in Scotch Ales. Examples exhibiting more historic examples, to very dark more typical of prevalent oxidation are categorized as Aged Beer. contemporary examples Within the framework of these competition guidelines, Clarity: Opaque in darker versions. When clarity is entries in this subcategory will not exhibit perceivable, chill haze is acceptable at low peaty/smoky character. Entries exhibiting low to temperatures. medium level peat smoke attributes are categorized as Perceived Malt Aroma & Flavor: Extremely rich malty Peated Scotch Ale. flavor, often expressed as toffee or caramel, and may Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 be accompanied by very low roasted malt astringency. °Plato) • Apparent Extract/Final Gravity (°Plato) Perceived Hop Aroma & Flavor: Very low to medium, 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight with floral, citrus or herbal qualities. (Volume) 5.2%-6.7% (6.6%-8.5%) • Hop Bitterness Perceived bitterness: Medium and should not (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60 EBC) overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance B. Subcategory: Peated Scotch Ale with sweet malt. Color: Light reddish-brown to very dark Clarity: Chill haze is acceptable at low temperatures

62 Perceived Malt Aroma & Flavor: Scotch Ales are also emerge. Diacetyl is usually absent in these beers aggressively malty with a rich and dominant sweet but may be present at very low levels. malt aroma and flavor. A caramel character is often Body: Medium to full part of the profile. Dark roasted malt flavors may be Additional notes: Low level attributes typical of wood evident at low levels. aging such as vanilla are acceptable. Brettanomyces Perceived Hop Aroma & Flavor: Not present to very and acidity reflect historical character; low level low attributes such as horsey, goaty, leathery, phenolic, Perceived bitterness: Not present to very low etc. and acidity may be present and balanced with Fermentation Characteristics: Fruity esters, if present, other flavors. Residual flavors that come from liquids are generally at low levels. Diacetyl is usually absent in previously aged in a barrel, such as bourbon or sherry, these beers but may be present at low levels. should not be present. Body: Full Original Gravity (°Plato) 1.058-1.088 (14.3-21.1 Additional notes: Pleasant, low level oxidation is °Plato) • Apparent Extract/Final Gravity (°Plato) acceptable in Scotch Ales. Examples exhibiting more 1.014-1.030 (3.6-7.6 °Plato) • Alcohol by Weight prevalent oxidation are categorized as Aged Beer. (Volume) 5.0%-7.2% (6.3%-9.1%) • Hop Bitterness Within the framework of these competition guidelines, (IBU) 30-65 • Color SRM (EBC) 12-30 (24-60 EBC) entries in this subcategory will exhibit low to medium peaty/smoky character. Versions exhibiting higher B. Subcategory: Strong Ale levels of smoke character are categorized as Smoke Color: Amber to dark brown Beer. Entries exhibiting no peat smoke attributes are Clarity: Chill haze is acceptable at low temperatures categorized as Unpeated Scotch Ale. Perceived Malt Aroma & Flavor: Medium to high malt Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 and caramel sweetness. Very low levels of roast malt °Plato) • Apparent Extract/Final Gravity (°Plato) may be present. 1.016-1.028 (4.1-7.1 °Plato) • Alcohol by Weight Perceived Hop Aroma & Flavor: Not present to very (Volume) 5.2%-6.7% (6.6%-8.5%) • Hop Bitterness low (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60 EBC) Perceived bitterness: Present but minimal, and balanced with malt flavors. 97. Old Ale or Strong Ale or Barley Wine Fermentation Characteristics: Rich, often sweet and A. Subcategory: Old Ale complex fruity ester attributes can contribute to the Color: Copper-red to very dark profile of Strong Ales. Alcohol types can be varied and Clarity: Chill haze is acceptable at low temperatures complex. Diacetyl is usually absent in these beers but Perceived Malt Aroma & Flavor: Fruity esters can may be present at very low levels. enhance and complement the malt aroma and flavor Body: Medium to full profile. Old Ales have malt and sometimes caramel Original Gravity (°Plato) 1.060-1.125 (14.7-29 °Plato) sweetness. • Apparent Extract/Final Gravity (°Plato) 1.014-1.040 Perceived Hop Aroma & Flavor: Very low to medium (3.6-10 °Plato) • Alcohol by Weight (Volume) 5.5%- Perceived bitterness: Present but minimal 8.9% (7.0%-11.3%) • Hop Bitterness (IBU) 30-65 • Fermentation Characteristics: Fruity esters can Color SRM (EBC) 8-21 (16-42 EBC) contribute to the character of these beers. Alcohol types can be varied and complex. A distinctive quality C. Subcategory: American-Style Barley Wine of Old Ales is that they undergo an aging process, Ale often for years. Aging can occur on their yeast either Color: Amber to deep red/copper-garnet in bulk storage or through conditioning in the bottle. Clarity: Chill haze is acceptable at low temperatures This contributes to a rich, wine-like and often sweet Perceived Malt Aroma & Flavor: Caramel and/or oxidized character. Complex estery attributes may toffee malt aromas are often present. High residual

63 malty sweetness, often with caramel and/or toffee Perceived Malt Aroma & Flavor: Varies with flavors, should be present. underlying style Perceived Hop Aroma & Flavor: Medium to very high, Perceived Hop Aroma & Flavor: Fresh hop aroma and exhibiting a wide range of attributes. flavor is prominent exhibiting green grass-like, fresh Perceived bitterness: High mown hay/grass or other fresh hop attributes. Fermentation Characteristics: Complex alcohols are Perceived bitterness: Varies with underlying style evident. Fruity esters are often high. Diacetyl is usually Fermentation Characteristics: Fruity esters may absent in these beers but may be present at very low present at levels consistent with the underlying beer levels. style being made with fresh hops Body: Full Body: Varies with underlying style Additional notes: Vinous, sherry-like or port-like Additional notes: These ales or lagers are brewed attributes arising from oxidation may be considered with freshly harvested hops. Such hops might be positive when in harmony with overall flavor profile. undried fresh or frozen cones or ground material, or, Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato) freshly kilned dried cones or pellets. These beers are • Apparent Extract/Final Gravity (°Plato) 1.024-1.028 typically consumed while fresh to highlight bright (6.1-7.1 °Plato) • Alcohol by Weight (Volume) 6.7%- fresh hop attributes. Aging these beers will typically 9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 60-100 • modify and reduce fresh-hop characters resulting in Color SRM (EBC) 11-18 (22-36 EBC) unique flavor outcomes. To allow for accurate judging the brewer must identify D. Subcategory: British-Style Barley Wine Ale an underlying ale, lager or hybrid beer style being Color: Tawny copper to deep red/copper-garnet elaborated upon with fresh hops. The brewer may Clarity: Chill haze is acceptable at low temperatures indicate "no classic style" in instances where the base Perceived Malt Aroma & Flavor: Residual malty beer does not hew to a category within these sweetness is high competition guidelines. The brewer may also name the Perceived Hop Aroma & Flavor: Hop aroma and flavor fresh hop variety(ies) used, and may include are very low to medium. English type hops are often processing information such as the process point or used but are not required for this style. vessel when fresh hops were added (kettle, whirlpool, Perceived bitterness: Low to medium hop back, fermenter, bright tank, etc. Beer entries not Fermentation Characteristics: Complexity of alcohols accompanied by this information will be at a and fruity ester attributes are often high and balanced disadvantage during judging. with the high alcohol content. Low levels of diacetyl Original Gravity (°Plato) Varies with style • Apparent are acceptable. Caramel and some oxidized character Extract/Final Gravity (°Plato) Varies with style • (vinous aromas and/or flavors) may be considered Alcohol by Weight (Volume) Varies with style • Hop positive attributes. Bitterness (IBU) Varies with style • Color SRM (EBC) Body: Full Varies with style Original Gravity (°Plato) 1.085-1.120 (20.4-28 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato) • Alcohol by Weight (Volume) 6.7%- 9.6% (8.5%-12.2%) • Hop Bitterness (IBU) 40-65 • Color SRM (EBC) 11-36 (22-72 EBC)

98. Fresh Hop Beer Color: Varies with underlying style Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.

64