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Title: Hatch's Classification of Version: 1.2 Last Revised: September 10, 2018 Substyle Count: 204 Protection: Copyright 2017, 2018. Laurence C. Hatch. All Rights Reserved. Contact: [email protected], please mention "hatchclass" in the subject line

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Why do we need yet another beer classification system? I'm Larry Hatch and my life time beer list is exactly 3238 as I type this, growing by 4-8 per week. And I've written reviews of each of the 3238 in case anyone cares. There are many fine classification systems to basic things and some with lots of detail on IBU, ABV, and other metrics. Some of those wall charts are so amazing, pretty, and complex it would take a year of sobriety to begin to figure out just one section of those things. I wanted a system that includes more and does more, with some crazy twists, namely:

1. Includes and accommodates numerous modern substyles and subsubstyles such as the Fruited IPA or what I call the FRIPA. Just had a Coffee Brown or COBA that was neither a nor . 2. Seeks to organize synonyms across history and the industry today. That is very long term but I'm trying. 3. Is available in sortable, searchable format such as downloadable spreadsheets for easier classification by character (sort by any combination of characters you wish). You beer/computer geeks can of course convert that XLXS or ODS file to a hundred different database formats you desire. Please do. 4. Suffix system to support special treatments such as bottle conditiong, wood aging by species, and unfiltered variants of a substyle 5. Is free for use by any author in their own books, article, blogs, etc. within certain Use Guidelines 6. Supports nomenclature of blended samples or new labeled brew hybrids such as when I dare to mix an Oatmeal Stout (OST) with a Fruited Ale (FWHA) = OST x FWHA 7. Is regularly updated with new data and substyles but with handy abbreviations used to denote blended or hybrid styles 8. Abbreviation system which accomodates special treatment such as OST(B) meaning aged in bourbon barrels or RIPA(S) Rye IPA aged in sherry barrels. (P)=port and (R)=rum too. 9. Fully integrated with published beer reviews from many authors using the products. My own Hatch's Guides will begin this process and I welcome all my fellow authors to use the system with or without their own modifications. Nothing is ever perfect from humans and I hope the beer writing community will share their wisdom and ideas so this system improves and becomes more useful day by day. 10. Free spreadsheet downloads lets the user record their own notes, favorite examples of each style such as your best in the style ever, and perhaps your own experience in that style Approved suffix codes: (B) = bourbon barrel or wood aged, ie. BW(B), a bourbon wood aged barleywine product (BO) = bottle-conditioned, especially if some labels are not treated so (CA) = cabernet barrel or wood aged (CH) = Chardonnay barrel or wood aged (M) = Mesquite wood aged (P) = port barrel or wood aged (R) = rum cask or wood aged (S) = sherry barrel or wood aged (W) = wood aged, type of donor barrel not specified ie. "cask" or local tree staves. Name tree species if possible.. (SH) = single hop variety, ie. DIPA(SH) (UN) = unfiltered, ie. Fruited (FAWA) becomes FAWA(UN) (WI) = x beer hybrid, includes wine or grapes not just barrel flavors from wine barrels

Data Field Names: Style #: each substyle has a number and an abbreviation. Use whichever you prefer. Style: substyle of the family style Family: primary or major style which includes ale, , stout, porter, sour, and wheat Abbrev: the unique abbreviation given in this system. We hope these become handy such as a Fruited IPA is a FIPA and Fruited Double IPA is a FDIPA Color: specified usually in a range using the terms yellow, gold, amber, red, brown, blackish : ale or lager is defined IBU: the general range in the trade, we have gone higher in some where there are intense, iced down or wood-aged variants into double figures ABV: the alcohol percentage by volume in a range : specify Old World (ie. Noble or European), American, or various (either Old World or American) Misc: a short note on style, characteristics, and some brief defining qualifications for the new substyles (Add your own!): download a spreadsheet version and you can change anything you like, adding fields for your favorite example of his substyle, longer comments, and whatever your heart dreams.

Hybrid substyle names are encouraged: This is because new substyles merge early ones and we can always blend two unrelated bottles to get curious effects. Try peach and heather or rye and chili sometime! As is true of plant and animals crosses, the convention of using an "x" for hybridity makes sense such as "DIPA x BPO" if I infused a Double IPA with a Baltic Porter. Or if I brewed my own baltic porter with an insane amount of C-hops. That actually works some of the time. In terms of a labeled product, the cross abbreviations suffice but for one's own blends a proportion or ratio naming format is more helpful to others such as "DIPA(20) x BPO(80)" indicating 20% for one and 80% for the base brew. One can rate each the blends individually and better yet but naming the donor labels.

Classification Sorted by Style Name:

STYLE# STYLE FAMILY ABBREV COLOR IBU ABV HOPS MISC

amber to 1 /German AGBA brown 25-55 4.5-6.0 Old World Top-fermented unlike a brown German lager

yellow to includes a grain other than wheat, , or rye, ie. 2 Alternative Grain Ale Ale AGRA brown 15-40 4.5-6.5 various Sorghum

yellow to includes a grain other than wheat, barley, or rye, ie. 116 Alternative Grain Lager Lager AGL brown 15-40 4.5-6.6 various Sorghum

amber to 4.5- includes a grain other than wheat, barley, or rye, ie. 151 Alternative Grain Porter Porter AGPO blackish 10-40 10.0 various Sorghum

Alternative Grain Sour yellow to 5.0- includes a grain other than wheat, barley, or rye, ie. 3 Ale Ale AGSA amber 5-30 11.0 various Sorghum

brown to 4.5- includes a grain other than wheat, barley, or rye, ie. 171 Alternative Grain Stout Stout AGST blackish 10-40 10.0 various Sorghum

4 Amber Biere de Garde Ale ABDG amber to red 16-30 6.0-8.5 Old World

Amber amber to 118 /Zwickelbier Lager AKEL brown 25-40 4.5-5.5 Old World unfiltered and usually unpasteurized

gold to Not as malty as an American Brown but the two names are 5 American Amber Ale Ale AMA amber 30-45 3.5-5.5 various often synonymous'

brown to 8.0- variant of old-style barleywine but using American style 6 American Barleywine Ale ABW blackish 20-60 13.0 American hops

American Blonde/Golden yellow to 7 Ale Ale AGA amber 15-25 4.0-5.5 various easy drinking, limited hops and punch

8 American Brown Ale Ale ABA brown 20-45 4.5-6.5 various confused with American Amber in the trade

gold to 7.0- Often a mix of New World and Old World hops but give 9 American Double IPA Ale ADIPA amber 60-100 15.0 various complexity, richness

brown to 7.0- essentially like the Russian Imperial but influenced by 172 American Double Stout Stout ADST blackish 20-70 14.0 various American hops

American Imperial Red 8.0- 10 Ale Ale AIRA amber 55-90 13.0 American higher ABV red ale, usually sweet, fruity, hazy

gold to 11 American India Ale AIPA amber 50-70 6.0-7.5 various East and West Coast subvariants differ little

yellow to 119 American Light Lager Lager ALPIL gold 8-20 3.8-5.5 various a thin, very pale yellow Pils but little flavor of malt or hops

amber to 12 American Ale AOA brown 30-65 6.0-9.0 American

yellow to 13 Ale APA amber 30-50 4.5-6.5 various Sierra Nevada's famous Pale Ale is the standard here

yellow to More crisp, less flavorful than Czech Pils but not a true 120 American Pilsener Lager Lager APIL gold 8-20 4.0-6.0 various light

6.0- 14 American Ale OSA amber to red 50-100 13.0 American fruity, quite hop too, not quite a barleywine

yellow to 6.5- 162 American Wild Ale Sour AWA brown 10-30 12.0 various Mostly with Brett instead of Lacto like an Old World

yellow to 15 Ancient Ale Ale ANA amber 10-40 2.5-5.5 Old World This is for ancient recipes prior to the 17th century

yellow to 16 Australian Sparkling Ale Ale ASA gold 20-35 4.5-6.0 various crisp, well-carbonated, bottle conditioned,

brown to 5.5- 152 Baltic Porter Porter BPO blackish 20-40 10.0 Old World notably sour compared to English and American porters

brown to 8.0- 17 Barleywine Ale BW blackish 20-60 14.0 various very strong ale with lots of everything, often wood-aged

yellow to 11.0- The most intense, alcohol filled Belgian or trappist ale 18 Belgian Strong (Quad) Ale BSQA amber 15-40 17.0 Old World known

19 Belgian Ale (Duppel) Ale BDA amber to red 15-25 6.0-8.0 Old World strong malt, fruity esters, usually spicy, dry

amber to 7.5- 20 Belgian Dark Strong Ale BDSA brown 20-35 12.0 Old World complex dark , spice, rich , high ABV

21 Belgian Pale Ale (Single) Ale BPA amber to red 20-45 5.6-6.0 Old World moderate hops but flavoring , biscuit, and spice

Belgian gold to fruit, sour, sometimes earthy, often spices and bottle 22 Saison/ Ale BSFA amber 20-40 4.0-7.0 Old World conditioned

amber to 23 Belgian Scottish Ale Ale BSCA brown 15-30 4.0-6.5 Old World a Scottish style ale made with Belgian yeast for spice

gold to 7.5- 24 Belgian Strong/ Ale Ale BTA amber 15-40 13.0 Old World very alcohol-forward in some versions, smoother in others

gold to 6.0- Combines the hops of an IPA but uses Belgian yeast for 25 Belgian Style IPA Ale BIPA amber 50-100 10.0 Old World added flavors

yellow to 26 Belgian Witbier/Wheat Ale BWHA gold 8-20 4.5-5.5 Old World medium malt, spicy or peppery, good wheat scent

gold to 6.5- American hops and Belgian yeast conspire for a hoppy, 27 Belgian-American IPA Ale BAIPA amber 30-79 11.0 American spicy treat

yellow to 28 Ale BWEA gold 3-10 2.8-4.0 Old World sharp and sour, some bready malt notes

nice bready malts, mid to strong hops bitters but less so 29 Best Bitter Ale Ale BBA amber to red 25-40 3.8-5.0 Old World than ESB

yellow to 30 Biere de Champagne Ale BDC gold 3-15 3.5-9.0 Old World bottle conditioned like champagne, 2-3

gold to 31 Biere de Mars Ale BDM amber 16-30 6.0-8.5 Old World Biere de Garde but brewed mainly in March

32 Bitter Ale/English Bitter Ale BIA amber to red 25-35 3.0-4.0 Old World easy drinking with low ABV, light bready malts brown to 5.5- very dark malts with hops IPA kick, can approach 33 Black Ale BKIPA blackish 50-100 10.00 various Barleywine strength

Blonde/Golden Biere de yellow to 34 Garde Ale GBDG gold 16-30 6.0-8.5 Old World

amber to 121 (Single) Lager BL brown 8-20 4.0-6.5 Old World most mass market German dark belong here

yellow to often a x ale hybrid with lots of , fruit, maple 196 Braggot Ale BRAG amber 8-20 4.0-8.0 various syrup, etc. in the mix

gold to must have 2 breakfast type flavors ie. 35 Breakfast Ale Ale BRA brown 20-70 5.0-9.0 various bacon(smoke),maple,pancake,grain,citrus

amber to 36 Brown India Pale Ale Ale BRIPA brown 40-70 5.5-8.0 American something like a very hoppy American style brown ale

Brune/Brown Biere de 37 Garde Ale BBDG brown 16-30 6.0-8.5 Old World the most malty version of this style

gold to 6.5- 38 Burton Pale Ale Ale BUPA amber 50-70 11.0 Old World hoppy cousin of the IPA, usually sweeter and higher IPA

California yellow to 122 Common/ Lager CCS amber 15-45 4.0-6.0 various good bitterness, mild fruit, Anchor Steam is the standard

yellow to human chewed maize,sterilized by brewing,can be fruited 39 Ale CHICA amber 5-20 4.0-6.0 Old World or spiced

yellow to 3.5- these range from simple chili additions to complex wood- 40 Chile/Chili Ale Ale CHA amber 8-30 14.0 various aged stock

yellow to 4.0- 41 Chile/Chili IPA Ale CHIPA amber 30-60 11.0 various uses real chili peppers

brown to 4.5- 153 Chile/Chili Porter Porter CHPO blackish 18-40 10.0 various includes real chili pepper

brown to 4.5- includes real chili pepper. If real chocolate=Chocolate 173 Chile/Chili Stout Stout CHSTO blackish 8-45 13.0 various Mole Stout instead

brown to 6.0- contains both chocolate and chilis, often spices or fruited 174 Chocolate Mole Stout Stout CHMST blackish 40-70 13.0 various as well

brown to 6.5- 154 Chocolate Porter Porter CHPT blackish 8-45 12.0 various real chocolate added – not just chocolate roasted malts

brown to 6.0- 175 Chocolate Stout Stout CHST blackish 50-70 13.0 various real chocolate added – not just chocolate roasted malts

yellow to 4.5- DIPA that is fruit forward but much favoring citrus (not 42 Citrus Double IPA Ale CIDIPA amber 20-50 13.0 various tropical) notes

yellow to 5.5- citrus-forward, usually due to both citrus type hops and 43 Citrus India Pale Ale Ale CIPA gold 20-50 12.0 various real fruit peel or zest

44 Coffee Brown Ale Ale COBA brown 20-45 4.5-6.5 various real coffee must be used

gold to Rogue Cold Brew IPA was the first with national 114 Coffee IPA Ale COIPA orange 40-60 4.5-6.5 various distribution we think

brown to 6.0- 155 Coffee Porter Porter COPT blackish 18-40 10.0 various real coffee must be used

brown to 6.0- used real coffee in the mix, some of it gourmet grade in 45 Coffee Stout Ale COST blackish 40-70 13.0 various modern US varieties

yellow to 4.5- includes addition of pine, spruce, fir, or other real conifer 117 Conifer Tip Ale Ale CONA amber 10-50 10.0 various tissue

yellow to 4.0- includes addition of pine, spruce, fir, or other real conifer 197 Conifer Tip Lager Lager CONL amber 10-50 11.0 various tissue

brown to 5.0- includes addition of pine, spruce, fir, or other real conifer 198 Conifer Tip Porter Porter CONP blackish 20-50 10.0 various tissue

yellow to variable group for various things from light Pils to slight 46 Ale CA gold 8-20 4.0-6.0 various malty Pils

Czech/Bohemian Dark amber to 123 Lager Lager CDL brown 18-35 4.5-7.0 Old World a maltier, darker version of the class original Pilsener

Czech/Bohemian yellow to 124 Pilsener Lager CPIL gold 20-35 3.0-4.1 Old World The original pils with actual flavor

amber to 7.0- color varies widely but should have a strongish over 7.0 125 Doppelbock Lager DBL brown 15-30 11.0 Old World ABV

yellow to moderate Pils balanced with Noble hops, not fruity, 126 Lager Lager DOL gold 20-30 4.5-6.0 Old World sometimes semi-sweet

gold to 7.0- 47 Double American IPA Ale DAIPA amber 60-100 15.0 American a double IPA but only with American style hops

gold to 7.0- a more potent IPA with higher ABV in the best forms, often 48 Double India Pale Ale Ale DIPA amber 60-100 15.0 Old World untrue marketing ploy

gold to 7.0- 127 Double India Lager DIPL amber 30-70 14.0 various a super high ABV version of this hop-forward lager

gold to 7.5- 49 Double Rye IPA Ale DRIPA brown 60-80 14.0 American stronger ABV version of RIPA, often wood-aged

Dunkel Weizen/Darl amber to 189 Wheat Wheat DWZ brown 10-20 4.5-6.0 Old World a very malty wheat ale, usually hazy

amber to 8.5- 128 Eisbock Lager EBL brown 25-30 14.0 Old World Full-bodied, rich, very malty, little or no hops to note

amber to malt forward, low ABV, complex caramels, toffee, and 50 English Dark Ale EDMA brown 10-25 3.0-4.0 Old World chocolate

amber to 51 English Nut Brown Ale Ale ENBA brown 20-30 4.0-5.5 Old World higher IBU than London Brown Ale

brown to 156 English Porter Porter EPO blackish 18-45 4.0-5.5 Old World

gold to 52 English Strong Ale Ale ESA amber 30-60 5.0-8.5 Old World bottle-conditioned,higher ABV, malt and hops vary

brown to Similar to Munich but can be blacker, more intense 129 European Dark Lager Lager EDL blackish 20-40 4.0-8.5 Old World with non-Munich malts

yellow to 7.0- Varies from Imperial Pils type to US Malt theme, 130 European Strong Lager Lager ESL gold 10-25 11.0 Old World higher ABV

53 Extra Special Bitter Ale Ale ESBA amber to red 25-40 4.8-4.6 Old World Similar to Best Bitter but usually more intense

yellow to 163 Faro Sour FALM gold 5-20 4.0-6.0 Old World Lambic made lighter, sweeter with and spice

54 Ale FRA amber to red 10-25 4.5-7.0 Old World sour, fruit-filled, usually dry, wine-like

brown to 6.0- 176 Foreign Stout Stout FOST blackish 50-70 10.0 Old World also known as Export Stout, strong, roasty, usually dry

yellow to Fruit, herbs, spices, etc. added to the basic cream ale 55 Fruiited Cream Ale Ale FCA amber 8-20 4.0-5.0 various theme

164 Fruit Lambic Sour FLM yellow to red 9-25 6.0-9.0 Old World Most fit here, cherry, , pineapple, etc. Fruited American Blonde gold to fruit or spices added to American style golden or blonde 56 Ale Ale FAGA amber 15-25 4.0-5.5 American ale

Fruited American Wild yellow to 6.0- 165 Ale Sour FAWA brown 5-30 12.0 various Using Brett instead of Lacto like most traditional

Fruited yellow to 166 Saison/Farmhouse Ale Sour FSFA amber 20-40 4.0-7.0 Old World Brett versions are refered to American Wild Ale

yellow to these have substyles like Mango wheat, peach wheat, 190 Fruited Wheat Ale Wheat FWHA gold 10-20 4.5-6.5 various wheat, etc.

Fruited/Flavored yellow to It is common now to add lime, orange, and blueberries to 131 American Pils Lager FAPIL gold 8-20 3.5-6.0 various the mix

Fruited/Flavored brown to 8.0- 57 Barleywine Ale FBW blackish 20-60 15.0 various some fruit, spice, herb, or vegetable added

Fruited/Flavored Double gold to 7.0- a very strong IPA loaded with spices, fruit, herbs, 58 IPA Ale FDIPA amber 45-100 14.0 various vegetables, etc.

yellow to 59 Fruited/Flavored IPA Ale FIPA amber 35-65 5.0-7.0 various Anything over 7% is usually a Fruited Double or FDIPA

gold to 60 Fruited/Flavored Rye IPA Ale FRIPA amber 50-80 4.5-9.0 various Fruit, herbs, spices with rye in the hoppy IPA style

brown to 4.5- 177 Fruited/Flavored Stout Stout FST blackish 20-40 12.0 various Sometimes called a Tropical Stout if fruit is used

yellow to a lower ABV German Pils but more flavorful than American 132 German Leichtbier Lager GLL gold 12-28 2.5-3.5 Old World Lights

yellow to 133 German Pilsener Lager Lager GPIL gold 20-45 4.5-5.5 Old World lighter and less bitter than Czech/Bohemian Pils

yellow to Polish wheat ale,smokey,sometimes tart,high 61 Gordziskie/Grater Ale GORD amber 5-20 3.5-6.0 Old World carbonation,low ABV

yellow to Brett and Lacto souring, often fruit or spice added, often 167 Sour GO amber 5-20 4.0-5.5 Old World salted

yellow to at least one varietal grape added to the mix – NOT just 62 Grape Golden Ale Ale GRGOA amber 5-21 4.0-9.0 various wine barrels or wine yeast

yellow to 3.5- at least one varietal grape added to the mix – NOT just 63 Grape IPA Ale GRIPA amber 5-35 11.0 various wine barrels or wine yeast

yellow to 4.0- at least one varietal grape added to the mix – NOT just 168 Grape Saison/Sour Sour GRSO amber 5-20 11.0 various wine barrels or wine yeast

yellow to 169 Lambic Sour GLM amber 9-25 6.2-9.0 Old World this is a blend of both old and new lambics for balance

yellow to 191 Hefeweizen Wheat HGWZ gold 10-15 4.5-6.0 Old World As German Weizen but yeasty, haze in bottle

gold to 134 /Pale Bock Lager HBL amber 16-22 6.0-7.5 Old World low hops stronger ABV malty brew

yellow to includes real herbs like lavender, thyme, basil, sage, 199 Herbal Ale Ale HERBA amber 10-40 4.0-8.0 various rosemary, anise, mint

yellow to 4.5- includes real herbs like lavender, thyme, basil, sage, 200 Herbal IPA Ale HERBIPA amber 10-40 12.0 various rosemary, anise, mint

brown to 5.0- includes real herbs like lavender, thyme, basil, sage, 201 Herbal Stout Stout HERBS blackish 30-60 13.0 various rosemary, anise, mint

yellow to Honey is the primary flavoring additive, therefore sweet to 64 Honey Ale Ale HA amber 15-30 4.0-6.0 various slightly sweet

yellow to Honey is the primary flavoring additive, therefore sweet to 135 Honey Lager Lager HL amber 15-30 4.0-7.6 various slightly sweet

yellow to 136 Hoppy Pilsener Lager HPIL gold 30-60 3.0-7.0 various very high amount of hops as if you blended in some IPA.

gold to 7.0- 137 Imperial Pilsener Lager IPIL amber 30-50 14.0 various very strong

India Pale Ale gold to 65 (Traditional) Ale IPA amber 35-65 5.0-7.0 Old World more hoppy than a classic pale ale, Noble hops only

gold to a modern name for a pale lager with hops bitterness like 138 India Pale Lager Lager IPL amber 30-65 5.0-7.0 various an IPA

brown to familiar Guiness is this Extra version with more body and 178 Irish Extra Stout Stout IEST blackish 35-50 5.5-7.0 Old World richness

66 Irish Red Ale Ale IRA amber to red 18-28 3.8-5.5 Old World

brown to 179 Irish/Dry Stout Stout IST blackish 30-40 4.5-6.5 Old World the classic dry stout not sweet like Oatmeal or Milk

yellow to unlike cheap with rice this is a higher 139 Japanese Rice Lager Lager JRL gold 7-20 4.0-5.5 Old World quality process

yellow to 25-35% corn, similar to a cream ale, made like a California 67 Kentucky Common Ale Ale KYALE amber 20-35 3.5-6.0 various steam beer

yellow to 140 Kolsch Lager Lager KOL gold 20-30 4.5-5.5 Old World

yellow to Germans but adds honey, molasses, oats. Like a 68 Kottbusser Ale KOTT amber 5-20 4.0-6.0 OLd World sweetish, tangy altbier

Kristalklar yellow to 192 Weissbier/Wheat Wheat GWZ gold 10-15 4.5-6.0 Old World no hefeweizen type haze

yellow to Russian brew with wheat, rye, , , and 69 Ale KV gold 5-20 0.5-5.0 Old World anything on hand!

amber to 6.0- uses rye or dark of the Russian, Nordic, or similar 70 Kvass Ale KVAS brown 10-20 10.0 Old World styles

gold to 170 Lambic Sour LM amber 9-25 6.0-9.0 Old World sour, high ester content, this is unfruited

yellow to 193 Lictenhainer Wheat Wheat LWA gold 5-15 3.5-5.0 Old World sour and smokey, good carbonation, very limited hops

amber to 71 London Brown Ale Ale LBA brown 10-20 3.0-4.0 Old World

yellow to 4.0- more malt-forward with hops only intense in the 72 Malty Double IPA Ale MADIPA brown 25-40 11.0 varous backgorund

yellow to more malt than typical, hops strong but balanced. India 73 Malty India Pale Ale Ale MIPA brown 25-40 4.0-6.0 various Style Red are here

yellow to typical these are Pils based but with stronger malts than 141 Malty Lager Lager MAL amber 20-40 3.0-9.0 various normal

gold to 74 Maple IPA Ale MAPIPA amber 30-70 4.0-8.0 various Maple syrup required

yellow to 142 Maple Lager Lager MAPL amber 10-40 4.0-7.5 various Maple syrup required

yellow to 75 Maple Pale Ale Ale MPA amber 10-30 4.0-7.0 various Maple syrup required

brown to 5.0- 157 Maple Porter Porter MST blackish 20-45 13.0 various Maple syrup required

brown to 180 Maple Stout Stout MPO blackish 30-50 5.0-7.5 various Maple syrup required

amber to 143 Marzen Lager/Festbier Lager ML brown 20-30 5.0-6.0 Old World Very often the same as Oktoberfest or Fest beer in the US

yellow to Corona, Modelo, and Tecate are typical, Pils flavor varies 144 Mexican Pilsener Lager Lager NPIL amber 8-20 3.5-5.5 Old World with little to moderate

amber to 76 Mild Ale Ale MA brown 10-25 3.2-4.5 Old World low hops, lowish ABV, moderate malt incl. Caramel

Modern British Golden yellow to very hoppy, Old World or American hops, often single 77 Ale Ale MBGA gold 20-45 3.8-5.5 various varieties

145 Munich Dunkel Lager Lager MDL brown 15-25 4.5-5.5 Old World bread or biscuit malt flavor, some hops but varies

yellow to 8.0- a more intense NEIPA with high ABV and usually more 78 New England Double IPA Ale NEDIPA amber 10-50 13.0 various malt

yellow to typical fruit-forward and like a FIPA. The name is not yet 79 New England IPA Ale NEIPA orange 10-50 4.5-8.0 various clearly defined

brown to 181 Oatmeal Stout Stout OST blackish 25-45 4.5-6.5 various rich, roasty malted stout, mellowed by oatmeal

amber to 80 Old Ale Ale OA brown 30-65 6.0-9.0 Old World these are usually aged just not in wood, complex

amber to 81 /Old Brown Ale Ale OBA brown 20-30 4.0-8.5 Old World fruity malty

brown to 82 Oyster Stout Ale OYSST blackish 50-90 4.5-7.0 various Must have real oysters or oyster juice in the mix to true

Pale yellow to 146 Kellerbier/Zwickelbier Lager PKEL gold 20-35 4.5-5.5 Old World unfiltered and usually unpasteurized

yellow to low alcohol,similar to English Mild,originally had licorice 83 Pennsylvania Swankey Ale PENNA amber 10-20 3.0-4.0 Old World flavor

yellow to 84 Piwo Ale PG gold 5-20 2.5-4.5 Old World carbonated, smokey, clean hop bitter, light overall

yellow to old American style using corn and molasses, almost like a 85 Poor Richards Ale Ale PORA amber 20-30 5.0-6.5 Old World sweet Fest ale

brown to 4.0- pumpkin pie spice (not necessarily the actual fruit) is 182 Pumkkin Stout Stout PUST blackish 30-60 14.0 various added

spiced like pumpkin pie but may not actually have the 86 Ale PUA amber to red 10-60 4.0-6.5 various melon in it

brown to a classic porter with the addition of pumpkin pie spices for 158 Pumpkin Porter Porter PUPO blackish 30-60 4.5-8.0 various the fall

Rauchbier/Smoked amber to 147 Lager Lager RL brown 20-35 4.5-6.5 various usually a German amber style with smoke flavor

Irish red ale is old world hops and American red is (you 87 Red Ale Ale RA amber to red 20-40 4.0-6.0 various guessed it)

an IPA made bright with red malts or just the right amount 202 Red IPA Ale REDIPA amber to red 20-50 4.0-8.0 various for this color

amber to 88 Roggenbier/Rye Ale Ale RYA brown 10-25 4.5-6.0 Old World

brown to 8.0- 183 Russian/Imperial Stout Stout RST blackish 50-90 14.0 Old World The original powerful, strong stout

yellow to 89 Rye American Pale Ale Ale RAPA gold 19025 4,0-6.0 various a rye-themed ale which is not hoppy as a RIPA.

Rye India Pale Ale gold to 90 (Ryepa) Ale RIPA amber 50-70 5.5-7.5 American strong rye spice is added to basic AIPA style

gold to rye malt is added to give the lager a spicy, pumpernickel 148 Rye Lager Lager RYL amber 10-30 4.0-6.5 various bread flavor

brown to rye malt is added to give the lager a spicy, pumpernickel 159 Rye Porter Porter RYPO blackish 30-70 4.5-9.0 various bread flavor

brown to 5.0- rye malt is added to give the lager a spicy, pumpernickel 184 Rye Stout Stout RYST blackish 30-80 14.0 various bread flavor

yellow to 7.0- from Finland, banana-clover, juniper, and rye influence the 91 Ale SAH brown 7-15 11.0 Old World flavor profile

brown to 149 Lager SBL blackish 20-30 4.5-5.5 Old World darker than most Munich dunkels, lighter feel too

amber to very rich malts, quite sweet, often toffee/molasses, can be 92 Scottish Export Ale SCEA brown 15-30 4.0-6.5 Old World smoky, low hops

Scottish Gruit Herbal gold to Heather,yarrow,sweet 115 Beer Ale SGR amber 5-20 4.0-6.0 Old World gale,rosemary,spices,seaweed,pine,spruce may get in

Scottish Heavy/Wee 93 Heavy Ale SWHA red to brown 10-25 2.8-5.5 Old World malt forward, caramel theme, variable abv

yellow to 4.5- those Scottish ale flavors but augmented with lots more 94 Scottish IPA Ale SCIPA brown 10-40 10.0 various hops

amber to 95 Scottish Mild Ale SMA brown 10-20 2.5-3.5 Old World

yellow to Inspired by Single Malt Scotch, there is only one hop 203 Single Hop Ale Ale SHA amber 10-40 4.0-6.0 various variety in the tank

yellow to 4.5- Inspired by Single Malt Scotch, there is only one hop 204 Single Hop IPA Ale SHIPA amber 10-50 12.0 various variety in the tank

brown to 4.5- 96 Smoked Porter Ale SPO blackish 30-70 13.0 various like a German rauchbier but in a dark, super malty format

Smoked Scotch Wee the basic wee heavy with smoked peat or other smokey 97 Heavy Ale SSWJA red to brown 15-30 2.8-5.5 Old World flavors

brown to 5.0- 98 Smoked Stout Ale SS blackish 30-90 14.0 various like a German rauchbier but in a dark, super malty format

gold to 99 Sour IPA Ale SOIPA amber 20-50 4.5-6.5 various Brett or Lacto is added, hybrid to farmhouse ales

brown to 160 Sour Porter Porter SOPT blackish 15-30 4.5-8.0 various Brett or Lacto used to sour up a classic porter style

brown to 5.5- 185 Sour Stout Stout SOST blackish 15-30 10.00 various Brett or Lacto added to a basic stout recipe

yellow to 194 Spiced Hefeweizen Wheat SHWA amber 10-20 4.5-6.5 various Sam Adams Harvest Hefe is a recent example

100 Strong Bitter Ale Ale STBA amber to red 30-50 4.5-7.0 Old World

gold to 6.5- Sweeter version of DIPA such as 2017 Sierra Nevada 101 Sweet Double IPA Ale SDIPA amber 40-80 14.0 various Hoptimum

gold to 102 Sweet India Pale Ale Ale SIPA amber 20-50 4.5-8.0 various Not as classically bitter in the finish as IPA, sweeter finish yellow to 103 Sweet Pale Ale Ale SPA gold 20-45 4.5-7.0 various Finishes on the sweet side with limited hops bitterness

brown to sweeter because of lactose added, full of chocolate and 186 Sweet/Milk Stout Stout MST blackish 15-25 3.5-7.0 various caramel notes

gold to any type of vegetable added though chili are technically 104 Vegetable Ale Ale VA brown 10-50 3.0-7.0 various fruits

amber to 150 Vienna Lager Lager VL brown 20-30 4.5-5.5 Old World slight sweet malt, very little hops apparent

yellow to 4.0- American hops notes of citrus, resin, florals, tropicals 105 West Coast IPA Ale WCIPA amber 10-50 13.0 American unlike British IPA

yellow to 5.5- Sierra Nevada gets a more vegetal, herbal, potent flavor 106 Wet Hop IPA Ale WETIPA gold 40-70 10.00 American with fresh hops

yellow to substyles include the witbier, weissbier, and Berliner 107 Wheat Ale Ale WHA gold 10-20 4.5-6.5 various Weisse

gold to 5.5- 108 Wheat Double IPA Ale WHDIPA amber 40-90 14.0 various wheat mellows and can augment the classic malt flavors

yellow to wheat in some percentage makes it a more mellow, soft 109 Wheat India Pale Ale Ale WHIPA amber 30-60 4.5-9.0 various flavor

brown to wheat is added to mellow the stout much as oatmeal does 187 Wheat Stout Stout WHST blackish 15-30 5.5-8.5 various in older recipes

gold to 8.0- 195 Wheat Wine Wheat WHW amber 45-85 14.0 various at least 50% wheat malt unlike a classic barleywine

yellow to 4.0- 110 Wheat/Rye Ale Ale WHRA amber 10-50 11.0 various adds both wheat and rye to malt bill

yellow to 4.5- 111 Wheat/Rye IPA Ale WHRIPA amber 40-70 13.0 various adds both wheat and rye to malt bill

brown to 4.5- 161 Wheat/Rye Porter Porter WHRP blackish 15-30 13.0 various adds both wheat and rye to malt bill

brown to 5.0- 188 Wheat/Rye Stout Stout WHRST blackish 15-30 14.0 various adds both wheat and rye to malt bill

amber to 112 Winter Warmer Ale Ale WESA brown 20-40 5.0-8.5 Old World Red Hook Big Ballard Imperial IPA

Yorkshire Stingo Strong gold to 8.0- 113 Ale Ale YSA amber 20-50 10.0 Old World RATING: 4.5

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