La Brewers Association y su Guía de Estilos de Cerveza 2018

La Brewers Association (BA), el grupo comercial sin fines de lucro dedicado a promover y proteger las cervecerías artesanales pequeñas e independientes en Estados Unidos, acaba de publicar su Guía de Estilos de Cerveza 2018.
Revisada y actualizada anualmente, estas pautas se establecen como un recurso de referencia para cerveceros, jueces de cerveza y organizadores de competencias de cerveza buscando celebrar la gran diversidad de estilos existentes en todo el mundo.

Actualizaciones principales

Cientos de revisiones, ediciones, cambios de formato y adiciones se hicieron a las directrices de este año, incluidas actualizaciones a los estilos de cerveza existentes y la creación de nuevas categorías. Las actualizaciones principales incluyen:

Juicy or Hazy Ale Styles

New England IPA

Estilos de Cerveza Jugosos o Turbios. La incorporación de un trío de estilos incluye la representación de lo que se puede denominar New England IPA o West Coast Hazy IPA.

Los estilos se identificarán en las directrices y competiciones de la Brewers Association como “Juicy or Hazy Pale Ale”, “Juicy o Hazy IPA” y “Juicy o Hazy Double IPA”.

Contemporary American-Style Pilsener

Pilsner Contemporánea Estilo Americano. La adición de esta nueva categoría se dirige a cubrir una expansión del mercado y ofrece espacio para cervezas lager artesanales tipo sesión con mayor aroma a lúpulo que el que se encuentra en cervezas de estilo pre-prohibición.

Classic Australian-Style Pale Ale y Australian-Style Pale Ale

Pale Ale Clásica Estilo Australiano y Pale Ale Estilo Australiano. Esta división de una a dos categorías del estilo Pale Ale australiano refleja la tremenda diversidad en el mercado australiano de cervezas artesanales y los aportes autorizados del comité técnico de la Independent Brewers Association.

La Classic Australian-Style Pale Ale puede ser un poco más oscura y exhibe típicamente un aroma de lúpulo relativamente más bajo. La categoría Australian-Style Pale Ale ofrece un amplio espacio para una gama de cervezas más pálidas, con orientaciones de aroma y sabor producidas actualmente por cientos de cervecerías en Australia.

Gose and Contemporary Gose

Gose y Gose Contemporánea. Se hicieron ajustes predominantemente técnicos para crear más diferenciación entre estas dos categorías.

Importancia de la Guía de Estilos

Charlie Papazian

La Guía de Estilos de la Brewers Association refleja, en la medida de lo posible, la importancia histórica, la autenticidad o un alto perfil en el mercado actual de cerveza comercial, en donde la adición de un estilo o la modificación de uno existente no se realiza a la ligera y es producto de la investigación, el análisis, la consulta y la consideración de las realidades del mercado.

Otro factor considerado es que los ejemplos comerciales actuales no siempre se ajustan bien al registro histórico y en su lugar representan una versión moderna del estilo.

Para ayudar a informar la creación de las nuevas categorías Juicy y Hazy, se buscó y se probó una amplia variedad de cervezas que se pensaba que representaban o abordaban este estilo. “Lo que descubrimos y verificamos fue que había un amplio rango de contenido de alcohol que el público percibía como un solo estilo”, dijo Charlie Papazian, encargado de la Guía de Estilos de la Brewers Association desde 1979, su fundador y ex presidente.

Nuevas directrices

“La Brewers Association, después de evaluar la apariencia, el aroma, el amargor, las características de lúpulo, la sensación en boca y el balance general de estas cervezas, pudo obtener una impresión consistente que ayudó a enmarcar las directrices inaugurales de la Brewers Association para tres estilos de cervezas Juicy y Hazy” señaló Charlie Papazian.

Chris Swersey, gerente de competencias de la Brewers Association declaró: “Los lineamientos liderados por Charlie Papazian durante los últimos 30 años, son un confiable recurso para la industria de la elaboración de cerveza en todo el mundo. Estas directrices han fomentado un léxico que ha permitido a la comunidad de consumidores y cerveceros hablar sobre la cerveza y celebrar la cerveza en diversas culturas de todo el mundo”.

ALE STYLE

British Origin Ale Styles

Ordinary Bitter

Color: Gold to copper-colored
Clarity: Chill haze is allowable at cold temperatures
Perceived Malt Aroma & Flavor: Low to medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium-low
Perceived Bitterness: Medium
Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-estery and very low diacetyl ﬂavors are acceptable, but should be minimized in this form of Bitter.
Body: Low to medium
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.

Original Gravity (°Plato) 1.033-1.038(8.3-9.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.012(1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.4%-3.3%(3.0%-4.2%) • Bitterness (IBU) 20-35 • Color SRM (EBC) 5-12(10-24 EBC)

Special Bitter or Best Bitter

Color: Deep gold to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium at the brewer’s discretion
Perceived Bitterness: Medium and not harsh
Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-estery aromas and flavors and very low levels of diacetyl are acceptable, but should be minimized in this form of Bitter. The absence of diacetyl is also acceptable.
Body: Medium
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.

Original Gravity (°Plato) 1.038-1.045(9.5-11.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.012(1.5-3.1 °Plato) • Alcohol by Weight (Volume) 3.3%-3.8%(4.2%-4.8%) • Bitterness (IBU) 28-40 • Color SRM (EBC) 6-14(12-28 EBC)

Extra Special Bitter

Color: Amber to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high
Perceived Hop Aroma & Flavor: Medium to medium-high
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity-estery and very low diacetyl characters are acceptable, but should be minimized in this form of Bitter. The absence of diacetyl is also acceptable.
Body: Medium to full
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.

Original Gravity (°Plato) 1.046-1.060(11.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016(2.6-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.6%(4.8%-5.8%) • Bitterness (IBU) 30-45 • Color SRM (EBC) 8-14(16-28 EBC)

Scottish-Style Light Ale

Color: Golden to light brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. A low to medium-low, soft and chewy caramel malt ﬂavor should be present.
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: Low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Fruity-estery aromas, if evident, are low.
Body: Low
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, Scottish Light Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though there is little evidence suggesting that traditional Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Scottish Light Ales with medium or higher smoke character are considered smoke ﬂavored beers and should be categorized elsewhere.

Original Gravity (°Plato) 1.030-1.035(7.6-8.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.012(1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.2%-2.8%(2.8%-3.5%) • Bitterness (IBU) 9-20 • Color SRM (EBC) 6-15(12-30 EBC)

Scottish-Style Heavy Ale

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma is present. The style exhibits a medium degree of sweet malt and caramel. The overall impression is smooth and balanced.
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: Perceptible but low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Fruity-estery aromas, if evident, are low.
Body: Medium with a soft chewy character
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, Scottish Heavy Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though there is little evidence suggesting that traditionally made Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Scottish Heavy Ales with medium or higher smoke character are considered smoke ﬂavored beers and should be categorized elsewhere.

Original Gravity (°Plato) 1.035-1.040(8.8-10 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014(2.6-3.6 °Plato) • Alcohol by Weight (Volume) 2.8%-3.2%(3.5%-4.1%) • Bitterness (IBU) 12-20 • Color SRM (EBC) 8-30(16-60 EBC)

Scottish-Style Export Ale

Color: Medium amber to dark chestnut brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Sweet malt and caramel aromas and flavors define the character of a Scottish Export
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery character may be apparent. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions.
Body: Medium
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, Scottish Export Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though there is little evidence suggesting that traditionally made Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Scottish Export Ales with medium or higher smoke character are considered smoke ﬂavored beers and should be categorized elsewhere.

Original Gravity (°Plato) 1.040-1.050(10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.2%(4.1%-5.3%) • Bitterness (IBU) 15-25 • Color SRM (EBC) 9-19(18-38 EBC)

English-Style Summer Ale

Color: Pale to gold
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Residual malt sweetness is low to medium. Torriﬁed or malted wheat is often used in quantities of 25 percent or less. Malt attributes such as biscuity or low levels of caramel are present.
Perceived Hop Aroma & Flavor: English, American or noble-type hop aroma should be low to medium. English, American or noble-type hop ﬂavor should not be assertive and should be well balanced with malt character.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Low to moderate fruity-estery character is acceptable. No diacetyl or DMS character should be apparent.
Body: Low to medium-low
Additional notes: The overall impression is refreshing and thirst quenching

Original Gravity (°Plato) 1.036-1.050(9-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.012(1.5-3.1 °Plato) • Alcohol by Weight (Volume) 2.9%-4.0%(3.7%-5.1%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 3-6(6-12 EBC)

Classic English-Style Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Low to medium malt aroma and ﬂavor is present. Low caramel character is allowable.
Perceived Hop Aroma & Flavor: Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin.
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Fruity-estery character is moderate to strong. Diacetyl can be absent or may be perceived at very low levels.
Body: Medium

Original Gravity (°Plato) 1.040-1.056(10-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.2%(4.4%-5.3%) • Bitterness (IBU) 20-40 • Color SRM (EBC) 5-12(10-24 EBC)

English-Style India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium malt ﬂavor should be present
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is medium to high, and often ﬂowery. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery ﬂavors are moderate to very high. Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be perceived at very low levels.
Body: Medium
Additional notes: Non-English hops may be used for bitterness or for approximating traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version.

Original Gravity (°Plato) 1.046-1.064(11.4-15.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018(3.1-4.6 °Plato) • Alcohol by Weight (Volume) 3.6%-5.6%(4.5%-7.1%) • Bitterness (IBU) 35-63 • Color SRM (EBC) 6-14(12-28 EBC)

Strong Ale

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt and caramel sweetness. Very low levels of roast malt may be perceived.
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Evident but minimal, and balanced with malt ﬂavors.
Fermentation Characteristics: A rich, often sweet and complex fruity-estery character can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Very low levels of diacetyl are acceptable.
Body: Medium to full
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to split this category into subcategories which reflect strong and very strong versions.

Original Gravity (°Plato) 1.060-1.125(14.7-29 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.040(3.6-10 °Plato) • Alcohol by Weight (Volume) 5.5%-8.9%(7.0%-11.3%) • Bitterness (IBU) 30-65 • Color SRM (EBC) 8-21(16-42 EBC)

Old Ale

Color: Copper-red to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Fruity-estery aroma can contribute to the malt aroma and ﬂavor proﬁle. Old Ales have a malt and sometimes caramel sweetness.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Evident but minimal
Fermentation Characteristics: Fruity-estery ﬂavors can contribute to the character of this ale. Alcohol types can be varied and complex. A distinctive quality of Old Ales is that they undergo an aging process, often for years. Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like and often sweet oxidized character. Complex estery attributes may also emerge. Very low diacetyl character may be evident and is acceptable.
Body: Medium to full
Additional notes: Wood-aged attributes such as vanilla are acceptable. Horsey, goaty, leathery and phenolic character and acidity produced by Brettanomyces may also be present but should be at low levels and balanced with other ﬂavors. Residual ﬂavors that come from liquids previously aged in a barrel, such as bourbon or sherry, should not be present. This style may be split into two categories, strong and very strong. Brettanomyces and acidic characters reﬂect historical character. Competition organizers may choose to distinguish these types of old ale from modern versions.

Original Gravity (°Plato) 1.058-1.088(14.3-21.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.030(3.6-7.6 °Plato) • Alcohol by Weight (Volume) 5.0%-7.2%(6.3%-9.1%) • Bitterness (IBU) 30-65 • Color SRM (EBC) 12-30(24-60 EBC)

English-Style Pale Mild Ale

Color: Light amber to medium amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt ﬂavor and aroma dominate the ﬂavor proﬁle
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor range from very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Very low diacetyl ﬂavors may be appropriate in this low-alcohol beer. Fruity-estery character is very low to medium-low.
Body: Low to medium-low

Original Gravity (°Plato) 1.030-1.036(7.6-9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.008(1-2.1 °Plato) • Alcohol by Weight (Volume) 2.7%-3.4%(3.4%-4.4%) • Bitterness (IBU) 10-20 • Color SRM (EBC) 6-9(12-18 EBC)

English-Style Dark Mild Ale

Color: Reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt and caramel should be evident in the aroma and ﬂavor while licorice and roast malt may also be present
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: very low to low
Fermentation Characteristics: Very low diacetyl ﬂavors may be appropriate in this low-alcohol beer. Fruity-estery character is very low to medium-low.
Body: Medium-low to medium

English-Style Brown Ale

Color: Copper to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Roast malt may contribute to a biscuit or toasted aroma proﬁle. Roast malt may contribute to the ﬂavor proﬁle. Malt profile can range from dry to sweet.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low to medium-low levels of fruity-estery ﬂavors are appropriate. Diacetyl, if evident, should be very low.
Body: Medium

Original Gravity (°Plato) 1.040-1.050(10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.3%-4.7%(4.2%-6.0%) • Bitterness (IBU) 12-25 • Color SRM (EBC) 12-17(24-34 EBC)

Brown Porter

Color: Dark brown to very dark. May have red tint.
Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Low to medium malt sweetness. Caramel and chocolate character is acceptable. Strong roast barley or strong burnt or black malt character should not be perceived.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery ﬂavors are acceptable. Diacetyl should not be perceived.
Body: Low to medium

Original Gravity (°Plato) 1.040-1.050(10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.014(1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-4.7%(4.4%-6.0%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 20-35(40-70 EBC)

Robust Porter

Color: Very dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters should be evident and balanced with all other characters. Diacetyl should not be perceived.
Body: Medium to full

Original Gravity (°Plato) 1.045-1.060(11.2-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.0%-5.2%(5.1%-6.6%) • Bitterness (IBU) 25-40 • Color SRM (EBC) 30+(60+ EBC)

Sweet Stout or Cream Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the ﬂavor proﬁle. Roast ﬂavor may be perceived. Low to medium-low roasted malt-derived bitterness should be present.
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent ﬂavor and aroma
Fermentation Characteristics: Fruity-estery ﬂavors, if present, are low. Diacetyl should not be perceived.
Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose).

Original Gravity (°Plato) 1.045-1.056(11.2-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020(3.1-5.1 °Plato) • Alcohol by Weight (Volume) 2.5%-5.0%(3.2%-6.3%) • Bitterness (IBU) 15-25 • Color SRM (EBC) 40+(80+ EBC)

Oatmeal Stout

Color: Dark brown to black
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Coffee, caramel, roasted malt or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
Perceived Hop Aroma & Flavor: Optional, but should not upset the overall balance.
Perceived Bitterness: Medium
Fermentation Characteristics: Oatmeal is used in the grist, resulting in a pleasant, full ﬂavor without being grainy. Fruity-estery aroma can range from not perceived to very low. Fruity-estery ﬂavor is very low. Diacetyl should be absent or at extremely low levels.
Body: Full

Original Gravity (°Plato) 1.038-1.056(9.5-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020(2.1-5.1 °Plato) • Alcohol by Weight (Volume) 3.0%-4.8%(3.8%-6.1%) • Bitterness (IBU) 20-40 • Color SRM (EBC) 20+(40+ EBC)

Scotch Ale

Color: Light reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and ﬂavor. A caramel character is often part of the proﬁle. Dark roasted malt ﬂavors may be evident at low levels.
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Not perceived to very low
Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Low levels of diacetyl are acceptable.
Body: Full
Additional notes: A brewery-fresh experience is intended with these beers. Oxidation is not an acceptable character. Pleasantly oxidized Scotch Ales should be classified in Aged Beer categories. When using these guidelines as the basis for evaluating entries at competitions, Strong Scotch Ale may be split into two subcategories: traditional (no smoke character) and peated (low level of peat smoke character). Though there is little evidence suggesting that traditionally made Strong Scotch Ales exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. A peaty or smoky character may be evident at low levels. Strong Scotch Ales with medium or higher smoke character are considered smoke ﬂavored beers and should be categorized elsewhere.

Original Gravity (°Plato) 1.072-1.085(17.5-20.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.028(4.1-7.1 °Plato) • Alcohol by Weight (Volume) 5.2%-6.7%(6.6%-8.5%) • Bitterness (IBU) 25-35 • Color SRM (EBC) 15-30(30-60 EBC)

British-Style Imperial Stout

Color: Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples
Clarity: Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Extremely rich malty ﬂavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
Perceived Hop Aroma & Flavor: Very low to medium, with ﬂoral, citrus or herbal qualities.
Perceived Bitterness: Medium, and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt.
Fermentation Characteristics: High alcohol content is evident. High fruity-estery character may be present. Diacetyl should be absent.
Body: Full
Additional notes: This style was also originally called “Russian Imperial Stout.”

Original Gravity (°Plato) 1.080-1.100(19.3-23.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020-1.030(5.1-7.6 °Plato) • Alcohol by Weight (Volume) 5.5%-9.5%(7.0%-12.0%) • Bitterness (IBU) 45-65 • Color SRM (EBC) 20-35+(40-70+ EBC)

British-Style Barley Wine Ale

Color: Tawny copper to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Residual malty sweetness is high
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor are very low to medium. English type hops are often used but are not required for this style.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Complexity of alcohols and fruity-estery attributes are often high and balanced with the high alcohol content. Low levels of diacetyl are acceptable. Caramel and some oxidized character (vinous aromas and/or ﬂavors) may be considered positive attributes.
Body: Full

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%) • Bitterness (IBU) 40-65 • Color SRM (EBC) 11-20(22-40 EBC)

Irish Origin Ale Styles

Irish-Style Red Ale

Color: Copper-red to reddish-brown
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze is acceptable for bottle conditioned examples.
Perceived Malt Aroma & Flavor: Low to medium candy-like caramel malt sweetness should be present in ﬂavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
Perceived Hop Aroma & Flavor: Not perceived to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Low levels of fruity-estery aroma and ﬂavor are acceptable. Diacetyl levels may range from absent to very low.
Body: Medium

Original Gravity (°Plato) 1.040-1.048(10-11.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014(2.6-3.6 °Plato) • Alcohol by Weight (Volume) 3.2%-3.8%(4.0%-4.8%) • Bitterness (IBU) 20-28 • Color SRM (EBC) 11-18(22-36 EBC)

Classic Irish-Style Dry Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor deﬁnes much of the character. Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
Perceived Hop Aroma & Flavor: European hop character may range from not perceived to low in aroma and ﬂavor
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery character is low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required.
Body: Medium-light to medium
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.038-1.048(9.5-11.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012(2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.2%-4.2%(4.1%-5.3%) • Bitterness (IBU) 30-40 • Color SRM (EBC) 40+(80+ EBC)

Export-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
Fermentation Characteristics: Fruity-estery aroma and ﬂavor is low. Diacetyl should be negligible or not perceived. Slight acidity is acceptable.
Body: Medium to full
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.052-1.072(12.9-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020(2.1-5.1 °Plato) • Alcohol by Weight (Volume) 4.5%-6.4%(5.6%-8.0%) • Bitterness (IBU) 30-60 • Color SRM (EBC) 40+(80+ EBC)

North American Origin Ale Styles

Golden or Blonde Ale

Color: Straw to light amber
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Light malt sweetness should be present in ﬂavor
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor should be low to medium-low, present but not dominant.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters may be perceived at low levels. Diacetyl and DMS should not be perceived.
Body: Low to medium with a crisp finish

Original Gravity (°Plato) 1.045-1.054(11.2-13.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.2%-4.0%(4.1%-5.1%) • Bitterness (IBU) 15-25 • Color SRM (EBC) 3-7(6-14 EBC)

American-Style Amber/Red Ale

Color: Copper to reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
Perceived Hop Aroma & Flavor: American-variety hop character may range from low to medium-low in aroma and flavor
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aroma and flavor are low, if present. Diacetyl can be absent or perceived at very low levels.
Body: Medium to medium-high

Original Gravity (°Plato) 1.048-1.058(11.9-14.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.5-4.6 °Plato) • Alcohol by Weight (Volume) 3.5%-4.8%(4.4%-6.1%) • Bitterness (IBU) 25-45 • Color SRM (EBC) 11-18(22-36 EBC)

American-Style Pale Ale

Color: Deep golden to copper or light brown
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is high, exhibiting ﬂoral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aroma and ﬂavor may be low to high. Diacetyl should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.044-1.050(11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%) • Bitterness (IBU) 30-50 • Color SRM (EBC) 6-14(12-28 EBC)

Juicy or Hazy Pale Ale

Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and ﬂavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

American-Style Strong Pale Ale

Color: Deep golden to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is high, exhibiting ﬂoral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Perceived Bitterness: High
Fermentation Characteristics: Fruity-estery aroma and ﬂavor may be low to high. Diacetyl should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.050-1.065(12.4-15.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.4%-5.6%(5.6%-7.0%) • Bitterness (IBU) 40-50 • Color SRM (EBC) 6-14(12-28 EBC)

Session India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and ﬂavor.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor are medium to high and can display qualities from a wide variety of hops from all over the world. Overall hop character is assertive.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery aroma and ﬂavor is low to medium. Diacetyl should not be perceived.
Body: Low to medium
Additional notes: Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales.

Original Gravity (°Plato) 1.038-1.052(9.5-12.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2-4.6 °Plato) • Alcohol by Weight (Volume) 3.0%-4.0%(3.7%-5.0%) • Bitterness (IBU) 40-55 • Color SRM (EBC) 4-12(8-24 EBC)

American-Style India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low-medium to medium maltiness is present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is high, exhibiting ﬂoral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
Body: Medium-low to medium
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character.

Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016(2.5-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.5%) • Bitterness (IBU) 50-70 • Color SRM (EBC) 6-12(12-24 EBC)

Juicy or Hazy India Pale Ale

Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Low to medium fruity-estery aroma and ﬂavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.0-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.5%) • Bitterness (IBU) 50-70; may differ from perceived bitterness • Color SRM (EBC) 4-7(8-14 EBC)

Pale American-Belgo-Style Ale

Color: Gold to light brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Low
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to very high
Fermentation Characteristics: Fruity-estery aroma is low to moderate. Fruity-estery ﬂavor should be medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice and/or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur and Brettanomyces should not be perceived.
Body: Medium-low to medium
Additional notes: Pale American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) deﬁned Belgian-style beers displaying a unique character of American hops. These beers are unique unto themselves. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc.

Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Bitterness (IBU) Varies with style • Color SRM (EBC) 5-15(10-30 EBC)

Dark American-Belgo-Style Ale

Color: Brown to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Perception of roasted malts or barley can be very low to robust
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to very high
Fermentation Characteristics: Fruity-estery aroma and ﬂavors are medium to high. Attributes typical of fermentation with Belgian yeast such as banana, coriander, spice and/or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur and Brettanomyces should not be perceived.
Body: Medium-low to medium
Additional notes: Dark American-Belgo-Style Ales are either 1) non-Belgian darker beer types portraying the unique attributes imparted by yeasts typically used in big fruity Belgian-style ales, or 2) deﬁned darker Belgian-style beers displaying a unique character of American hops. These beers are unique unto themselves. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc.

American-Style Brown Ale

Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Roasted malt, caramel and chocolate aromas and flavors should be medium.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to med-low. Fruity-estery aromas and ﬂavors may be present. Diacetyl should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.040-1.060(10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.3%-5.0%(4.2%-6.3%) • Bitterness (IBU) 25-45 • Color SRM (EBC) 15-26(30-52 EBC)

American-Style Black Ale

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Low to low-medium caramel malt and dark roasted malt aromas may be evident. Low to low-medium caramel malt and dark roasted malt ﬂavors are evident. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is medium-high to high, with fruity, citrusy, piney, ﬂoral, herbal or other aromas derived from hops of all origins.
Perceived Bitterness: Medium-high to high
Fermentation Characteristics: Fruity-estery aromas and ﬂavors should be low to medium. Diacetyl should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.056-1.075(13.8-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018(3.1-4.6 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%) • Bitterness (IBU) 50-70 • Color SRM (EBC) 35+(70+ EBC)

American-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee ﬂavor should be present, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma & Flavor: Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived.
Body: Medium to full
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.050-1.075(12.4-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.022(2.6-5.6 °Plato) • Alcohol by Weight (Volume) 4.5%-6.4%(5.7%-8.0%) • Bitterness (IBU) 35-60 • Color SRM (EBC) 40+(80+ EBC)

American-Style Imperial Porter

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery ﬂavors and aromas should be evident but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should be absent.
Body: Full

American-Style Imperial Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty ﬂavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
Perceived Hop Aroma & Flavor: Medium-high to high with ﬂoral, citrus and/or herbal character.
Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
Fermentation Characteristics: Fruity-estery aromas and ﬂavors are high. Diacetyl should be absent.
Body: Full

Double Hoppy Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in ﬂavor and aroma. Low to medium biscuit or toasted malt character may also be present.
Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop ﬂavor is high and balanced with other beer attributes.
Perceived Bitterness: High to very high
Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol ﬂavors may be evident. Fruity-estery aromas and ﬂavors are medium. Diacetyl should not be perceived.
Body: Medium to full

Original Gravity (°Plato) 1.058-1.080(14.3-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.015-1.024(3.9-6.1 °Plato) • Alcohol by Weight (Volume) 4.9%-6.3%(6.1%-7.9%) • Bitterness (IBU) 45-80 • Color SRM (EBC) 10-17(20-34 EBC)

Imperial Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High hop aroma and flavor, derived from any variety of hops. Hop ﬂavor is prominent, and balanced with other beer attributes.
Perceived Bitterness: Very high
Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol ﬂavors may be evident. Fruity-estery aromas and ﬂavors are medium. Diacetyl should not be perceived.
Body: Full

Original Gravity (°Plato) 1.080-1.100(19.3-23.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.020-1.028(5.1-7.1 °Plato) • Alcohol by Weight (Volume) 6.3%-8.4%(8.0%-10.6%) • Bitterness (IBU) 55-85 • Color SRM (EBC) 10-17(20-34 EBC)

American-Style Imperial or Double India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to high
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very high. Hop character should be fresh and evident, derived from any variety of hops. Hop ﬂavor should not be harsh.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity-estery aroma and ﬂavor is medium to high. Diacetyl should not be perceived.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present.

Original Gravity (°Plato) 1.070-1.100(17.1-23.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020(3.1-5.1 °Plato) • Alcohol by Weight (Volume) 6.0%-8.4%(7.6%-10.6%) • Bitterness (IBU) 65-100 • Color SRM (EBC) 5-13(10-26 EBC)

Juicy or Hazy Imperial or Double India Pale Ale

Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and ﬂavor may be present, but are usually overwhelmed by hop character. Diacetyl should not be perceived.
Body: Medium to high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

American-Style Barley Wine Ale

Color: Amber to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel and/or toffee malt aromas are often present. High residual malty sweetness, often with caramel and/or toffee ﬂavors, should be present.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is medium to very high. American hop varieties are often used, but are not required for this style.
Perceived Bitterness: High
Fermentation Characteristics: Complex alcohols are evident. Fruity-estery aromas and ﬂavors are often high. Very low levels of diacetyl are acceptable.
Body: Full
Additional notes: Vinous, sherry-like or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile.

Original Gravity (°Plato) 1.090-1.120(21.6-28 °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%) • Bitterness (IBU) 60-100 • Color SRM (EBC) 11-18(22-36 EBC)

American-Style Wheat Wine Ale

Color: Gold to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Bread, wheat, honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery ﬂavors and aromas are often high and balanced by a complexity of alcohols and high alcohol content. Very low levels of diacetyl are acceptable. Phenolic yeast character, sulfur, and/or DMS should not be present. Oxidized, stale and aged attributes are not typical of this style.
Body: Full
Additional notes: This style is brewed with at least 50% wheat malt.

Original Gravity (°Plato) 1.088-1.120(21.1-28 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.024-1.032(6.1-8 °Plato) • Alcohol by Weight (Volume) 6.7%-9.6%(8.5%-12.2%) • Bitterness (IBU) 45-85 • Color SRM (EBC) 5+(10+ EBC)

Smoke Porter

Color: Dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness, and caramel and chocolate flavors, are acceptable.
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aromas and ﬂavors are acceptable
Body: Medium to full
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the traditional style of porter as well as the wood type used as a smoke source (e.g. “alder smoked brown porter”).

Original Gravity (°Plato) 1.050-1.065(12.4-15.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.6-4.6 °Plato) • Alcohol by Weight (Volume) 4.0%-7.0%(5.1%-8.9%) • Bitterness (IBU) 20-40 • Color SRM (EBC) 20+(40+ EBC)

American-Style Sour Ale

Color: Pale to black depending on underlying beer style.
Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high
Fermentation Characteristics: Moderate to intense, yet balanced, fruity-estery aromas and flavors are evident. Diacetyl, DMS and Brettanomyces should not be perceived in aroma or flavor. The evolution of natural acidity develops a balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Moderate to intense, yet balanced, fruity-estery ﬂavors should be evident. There should be no residual ﬂavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present.
Body: Low to high
Additional notes: Such beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc. Fruited versions will exhibit fruitiness in harmony with malt, hop, acidity and other characteristics of fermentation. Such beers may take on the color of fruits or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes.

German Origin Ale Styles

German-Style Koelsch

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is very low to low with soft sweetness. Caramel character should not be evident.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is low, and if evident, should express noble hop character.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aromas and ﬂavors should be absent or present at very low levels. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not required for this style. Diacetyl should not be perceived.
Body: Low to medium-low. Dry and crisp.
Additional notes: Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or ﬁnal cold conditioning.

Original Gravity (°Plato) 1.042-1.048(10.5-11.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.2%(4.8%-5.3%) • Bitterness (IBU) 22-30 • Color SRM (EBC) 3-6(6-12 EBC)

German-Style Altbier

Color: Copper to dark brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: A variety of malts including wheat may be used to produce medium-low to medium malt aroma and flavor. Roast malt attributes may be present at very low levels.
Perceived Hop Aroma & Flavor: Low to medium. Character should reflect traditional German noble hops.
Perceived Bitterness: Medium to very high, although 25 to 35 IBU is typical for Altbiers originating in Dusseldorf.
Fermentation Characteristics: Fruity-estery aroma should be absent or very low. Fruity-estery ﬂavors can be low. No diacetyl should be perceived.
Body: Medium
Additional notes: The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and ﬂavorful with a dry ﬁnish.

Original Gravity (°Plato) 1.044-1.052(11-12.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.6%-4.4%(4.6%-5.6%) • Bitterness (IBU) 25-52 • Color SRM (EBC) 11-19(22-38 EBC)

Kellerbier or Zwickelbier Ale

Color: Varies depending on the underlying German ale style
Clarity: Can be clear to moderately cloudy. Slight yeast haze is acceptable and traditional. These beers are unﬁltered, but may become clear with age. May exhibit poor head retention.
Perceived Malt Aroma & Flavor: Kellerbier ales are unﬁltered German-style Altbier or Koelsch. Malt aromas and flavors typical of these styles should be present.
Perceived Hop Aroma & Flavor: Varies depending on underlying style. Hop character may be muted by the presence of yeast.
Perceived Bitterness: Varies depending on underlying style. Bitterness may be suppressed by the presence of yeast.
Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast.
Body: Varies depending on underlying style
Additional notes: These unﬁltered beers are packaged and served with low to moderate amounts of yeast. They may be ﬁltered and dosed with yeast during packaging. Beers containing non-standard ingredients or aged in ﬂavor-imparting vessels should be categorized elsewhere. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the underlying German ale style upon which the entry is based.

Berliner-Style Weisse

Color: Straw to pale. These are the lightest of all the German wheat beers. Versions made with fruits or other flavorings may take on corresponding hues.
Clarity: May appear hazy or cloudy from yeast or chill haze
Perceived Malt Aroma & Flavor: Malt sweetness is absent
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Non-existent to very low
Fermentation Characteristics: Fruity-estery aroma and ﬂavor should be evident at low to medium levels. Diacetyl should not be perceived. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Body: Very low
Additional notes: Carbonation is high. Berliners are sometimes served with sweet fruit or herbal syrups. Contemporary examples may be brewed or served with fruit, spices or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Subcategories for unfruited and fruited or ﬂavored versions of the style could be created. For unfruited versions, brewer would indicate that no fruit or ﬂavor has been added. Fruited or ﬂavored entries would be accompanied by a very brief description of the fruit/ﬂavor used by the brewer.

Original Gravity (°Plato) 1.028-1.044(7.1-11 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.006(1-1.5 °Plato) • Alcohol by Weight (Volume) 2.2%-4.0%(2.8%-5.0%) • Bitterness (IBU) 3-6 • Color SRM (EBC) 2-4(4-8 EBC)

Leipzig-Style Gose

Color: Straw to light amber
Clarity: Cloudy to bright. Haze may or may not be from yeast.
Perceived Malt Aroma & Flavor: Malt sweetness is not perceived to very low
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Not perceived to low
Fermentation Characteristics: Medium to high lactic acid character should be evident and expressed as a sharp, refreshing sourness. These beers are not excessively aged.
Body: Low to medium-low
Additional notes: These beers typically contain malted barley and unmalted wheat, with some versions also containing oats. Salt (table salt) and coriander may be present in low amounts, or may be absent. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include whether coriander, salt and/or Brettanomyces is used and/or other information about the brewing process.

Original Gravity (°Plato) 1.036-1.056(9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012(2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%) • Bitterness (IBU) 5-15 • Color SRM (EBC) 2-7(4-14 EBC)

Contemporary-Style Gose

Color: Usually straw to medium amber, and can take on the color of added fruits or other ingredients such as darker malts.
Clarity: Cloudy/hazy with suspended yeast
Perceived Malt Aroma & Flavor: Malt aroma and flavor is not perceived to very low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Not perceived to medium
Fermentation Characteristics: Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but at low levels as these beers do not undergo prolonged aging. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented. Low to medium lactic acid character is evident in all examples expressed as a sharp, refreshing sourness.
Body: Low to medium-low
Additional notes: These beers may be brewed with malted barley, wheat and oats and unmalted barley, wheat, and oats. contemporary examples may also contain other grains. As in traditional examples, low level salt (table salt) and coriander additions may or may not be present in Contemporary Gose. Attributes from the use of a wide variety of herbs, spices, ﬂoral or fruits not found in traditional Leipzig-Style Gose may also be present and in harmony with overall flavor profile. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include any herbs, spices, fruit or other added ingredients, and/or information about the brewing process.

Original Gravity (°Plato) 1.036-1.056(9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.012(2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%) • Bitterness (IBU) 5-30 • Color SRM (EBC) 3-9(6-18 EBC)

South German-Style Hefeweizen

Color: Straw to amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Very low
Fermentation Characteristics: Med-low to med-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. Banana ester aroma and ﬂavor should be present at low to medium-high levels. No diacetyl should be perceived.
Body: Medium to full
Additional notes: These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a characteristically fuller mouthfeel.

Original Gravity (°Plato) 1.047-1.056(11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4%(4.9%-5.6%) • Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9(6-18 EBC)

South German-Style Kristal Weizen

Color: Straw to amber
Clarity: Clear with no chill haze present. Because the beer is ﬁltered, no yeast should be present.
Perceived Malt Aroma & Flavor: Malt sweetness is very low to medium-low
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The aroma and flavor is very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty ﬂavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. No diacetyl should be perceived. Kristal Weizens are well attenuated and very highly carbonated.
Body: Medium to full
Additional notes: These beers are made with at least 50 percent malted wheat. They have no yeast ﬂavor and they exhibit a cleaner, drier mouthfeel than counterparts served with yeast.

German-Style Leichtes Weizen

Color: Straw to copper-amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall ﬂavor proﬁle is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty ﬂavor. No diacetyl should be perceived.
Body: Low with a lighter mouthfeel than Hefeweizen. The German word “leicht” means light, and as such these beers are light versions of Hefeweizen.
Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.028-1.044(7.1-11 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.008(1-2.1 °Plato) • Alcohol by Weight (Volume) 2.0%-2.8%(2.5%-3.5%) • Bitterness (IBU) 10-15 • Color SRM (EBC) 3.5-15(7-30 EBC)

South German-Style Bernsteinfarbenes Weizen

Color: Amber to light brown. The German word
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and caramel or bready character is derived from the use of medium-colored malts
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. No diacetyl should be perceived.
Body: Medium to full
Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.048-1.056(11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3%(4.8%-5.4%) • Bitterness (IBU) 10-15 • Color SRM (EBC) 9-13(18-26 EBC)

South German-Style Dunkel Weizen

Color: Copper-brown to very dark
Clarity: If served with yeast, appearance may be very cloudy
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Dark barley malts are frequently used along with dark Cara or color malts.
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. No diacetyl should be perceived
Body: Medium to full
Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a characteristically fuller mouthfeel.

South German-Style Weizenbock

Color: Gold to very dark
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Low
Fermentation Characteristics: Balanced, clove-like phenolic and fruity-estery banana notes produce a well-rounded ﬂavor and aroma. No diacetyl should be perceived. Carbonation should be high.
Body: Medium to full
Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.066-1.080(16.1-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.028(4.1-7.1 °Plato) • Alcohol by Weight (Volume) 5.5%-7.5%(7.0%-9.5%) • Bitterness (IBU) 15-35 • Color SRM (EBC) 4.5-30(9-60 EBC)

German-Style Rye Ale

Color: Pale to very dark, with darker versions ranging from dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level roast malt astringency is acceptable when balanced with low to medium malt sweetness.
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low to medium banana–like and/or other fruity-estery aromas and flavors are typical. Clove-like and/or other phenolic aromas and flavors should also be present. No yeast aroma should be evident in versions without yeast. Versions packaged and served without yeast will not 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, but the yeast character should not overpower the balance of rye and barley malts, esters and phenolics.
Body: Low to medium
Additional notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.

Bamberg-Style Weiss Rauchbier

Color: Pale to chestnut brown
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and ﬂavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Low
Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
Body: Medium to full
Additional notes: These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.

Belgian and French Origin Ale Styles

Belgian-Style Blonde Ale

Color: Pale to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma and ﬂavor is low
Perceived Hop Aroma & Flavor: Not perceived to low. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity-estery aromas balanced with light malty and spicy aromas may be present. Low yeast-derived phenolic spiciness may be perceived. Diacetyl and acidic character should not be perceived.
Body: Low to medium
Additional notes: Theses beers should display a balance of light sweetness, spiciness and low to medium fruity-estery ﬂavors.

Original Gravity (°Plato) 1.054-1.068(13.3-16.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 5.0%-6.2%(6.3%-7.9%) • Bitterness (IBU) 15-30 • Color SRM (EBC) 4-7(8-14 EBC)

Belgian-Style Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt ﬂavor is acceptable.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is low but noticeable. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity-estery aromas and ﬂavors are evident. Low levels of yeast-derived phenolic spicy ﬂavors and aromas may be perceived. Diacetyl should not be perceived.
Body: Low to medium

Original Gravity (°Plato) 1.044-1.054(11-13.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.2%-5.0%(4.1%-6.3%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 6-12(12-24 EBC)

Belgian-Style Pale Strong Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity-estery aromas should be evident. Low levels of yeast-derived phenolic spicy ﬂavors and aromas may also be perceived. Diacetyl, if present, should be at very low levels.
Body: Very low to medium
Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately ﬂavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.

Original Gravity (°Plato) 1.064-1.096(15.7-22.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.024(2-6.1 °Plato) • Alcohol by Weight (Volume) 5.6%-8.8%(7.1%-11.2%) • Bitterness (IBU) 20-50 • Color SRM (EBC) 3.5-10(7-20 EBC)

Belgian-Style Dark Strong Ale

Color: Medium amber to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy and sweet. Fruity complexity along with soft roasted malt ﬂavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Very little or no diacetyl character should be perceived. Low levels of phenolic spiciness may be perceived.
Body: Medium to full
Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately ﬂavor these strong ales. These beers can be well attenuated with a deceptive alcoholic strength.

Original Gravity (°Plato) 1.064-1.096(15.7-22.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.024(3.1-6.1 °Plato) • Alcohol by Weight (Volume) 5.6%-8.8%(7.1%-11.2%) • Bitterness (IBU) 20-50 • Color SRM (EBC) 9-35(18-70 EBC)

Belgian-Style Dubbel

Color: Brown to very dark
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle conditioned versions.
Perceived Malt Aroma & Flavor: Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma & Flavor: Low, if present.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery aromas and ﬂavors (especially banana) are appropriate at low levels. Diacetyl character should not be perceived.
Body: Low to medium
Additional notes: Head should be dense and mousse-like

Original Gravity (°Plato) 1.060-1.075(14.7-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.016(3.1-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%) • Bitterness (IBU) 20-35 • Color SRM (EBC) 16-36(32-72 EBC)

Belgian-Style Tripel

Color: Pale to light amber
Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma & Flavor: Low, if present
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and ﬂavor characterize this style. Clove-like phenolic aroma and ﬂavor may be very low. Fruity-estery aromas and ﬂavors, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and ﬂavor should be perceived.
Body: Medium
Additional notes: Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer ﬂavor may ﬁnish sweet, though any sweet ﬁnish should be light. Oxidized character, if evident in aged Tripels, should be mild and pleasant.

Original Gravity (°Plato) 1.070-1.092(17.1-22 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.018(2.1-4.6 °Plato) • Alcohol by Weight (Volume) 5.6%-8.0%(7.1%-10.1%) • Bitterness (IBU) 20-45 • Color SRM (EBC) 4-7(8-14 EBC)

Belgian-Style Quadrupel

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet ﬂavors and aromas can be intense, but not cloying, and should complement fruitiness.
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity ﬂavors, such as raisins, dates, ﬁgs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic ﬂavor and aroma should not be evident. Diacetyl and DMS should not be perceived.
Body: Full with creamy mouthfeel
Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other ﬂavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.

Original Gravity (°Plato) 1.084-1.120(20.2-28 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.020(3.6-5.1 °Plato) • Alcohol by Weight (Volume) 7.2%-11.2%(9.1%-14.2%) • Bitterness (IBU) 25-50 • Color SRM (EBC) 8-25(16-50 EBC)

Belgian-Style Witbier

Color: Straw to pale
Clarity: Unﬁltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Low, from noble-type hops.
Fermentation Characteristics: Low to medium fruity-estery aromas and ﬂavors should be present. Diacetyl should not be perceived. Mild phenolic spiciness and yeast ﬂavors may be evident. Mild acidity is appropriate.
Body: Low to medium, with a degree of creaminess from wheat starch.
Additional notes: Wits are brewed with malted barley, unmalted wheat and sometimes oats. They are spiced with coriander and orange peel. Coriander and light orange peel aroma may be perceived, sometimes as an unidentiﬁed spiciness.

Original Gravity (°Plato) 1.044-1.050(11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.4%(4.8%-5.6%) • Bitterness (IBU) 10-17 • Color SRM (EBC) 2-4(4-8 EBC)

Classic French & Belgian-Style Saison

Color: Gold to light amber
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
Fermentation Characteristics: Fruity-estery aromas and ﬂavors are medium to high. Diacetyl should not be perceived. Very low levels of Brettanomyces yeast-derived ﬂavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be evident but are not required. Fruitiness and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
Body: Very low to low

Original Gravity (°Plato) 1.040-1.060(10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.5%-5.4%(4.4%-6.8%) • Bitterness (IBU) 20-38 • Color SRM (EBC) 4-7(8-14 EBC)

Specialty Saison

Color: Pale to dark brown
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Typically low to medium-low, but may vary in beers made with specialty malts.
Perceived Hop Aroma & Flavor: low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aromas are medium to high. Diacetyl character should not be perceived. Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty 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 evident. Fruitiness from fermentation is generally perceptible. A low level of sour acidic ﬂavor is acceptable when in balance with other components. These beers are often bottle conditioned and display some yeast character and high carbonation.
Body: Low to medium
Additional notes: Contemporary Specialty Saison represent a very wide family of specialty beers. Ingredients including spices, herbs, ﬂowers, fruits, vegetables, fermentable sugars and carbohydrates, special yeasts of all types, wood aging, etc. may contribute unique attributes to these beers. Earthy and/or cellar-like aromas are acceptable. Color, body, malt character, esters, alcohol level and hop character should harmonize with attributes from special ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients such as malts and grains, hop varieties, microflora, fruit, spices, or other ingredients, etc. or processing which influence perceived sensory outcomes.

Original Gravity (°Plato) 1.040-1.080(10-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.014(2.0-3.5 °Plato) • Alcohol by Weight (Volume) 3.5%-6.6%(4.4%-8.4%) • Bitterness (IBU) 20-40 • Color SRM (EBC) 4-20(8-40 EBC)

French-Style Bière de Garde

Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma along with a slight malt sweetness and/or toasted malt ﬂavor.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery aromas are medium to high. Fruity-estery ﬂavors can be light to medium. Diacetyl should not be perceived. Bière de Garde may have Brettanomyces yeast-derived ﬂavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy and/or cellar-like aromas are acceptable.

Original Gravity (°Plato) 1.060-1.080(14.7-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.024(3.1-6.1 °Plato) • Alcohol by Weight (Volume) 3.5%-6.3%(4.4%-8.0%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 7-16(14-32 EBC)

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness levels.
Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity-estery, cherry or green apple aroma and flavor is apparent. Overall flavor is characterized by low to high lactic sourness. Some versions may express very low to low acetic sourness and aroma.
Body: Low to medium-low with a refreshing mouthfeel
Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be evident. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.

Original Gravity (°Plato) 1.044-1.056(11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-5.2%(4.8%-6.6%) • Bitterness (IBU) 5-18 • Color SRM (EBC) 12-25(24-50 EBC)

Belgian-Style Lambic

Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt character should not be present
Perceived Hop Aroma & Flavor: Not perceived to very low, and can include cheesy or ﬂoral lavender character. Hop character is achieved by using stale and aged hops at low rates.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity-estery aromas are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived ﬂavors should not be evident.
Body: Very low with dry mouthfeel
Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be “Belgian-Style Lambic” and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Sweet versions may be created through addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

Original Gravity (°Plato) 1.047-1.056(11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.000-1.010(0-2.6 °Plato) • Alcohol by Weight (Volume) 4.0%-6.5%(5.0%-8.2%) • Bitterness (IBU) 9-23 • Color SRM (EBC) 6-13(12-26 EBC)

Belgian-Style Gueuze Lambic

Color: Gold to medium amber
Clarity: Cloudiness is acceptable, as Gueuze is nearly always bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not perceived
Perceived Hop Aroma & Flavor: Not perceived to very low, and can include a cheesy or ﬂoral or lavender-like attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze is characterized by intense fruity-estery, sour, and acidic aromas and ﬂavors. Diacetyl character should be absent. Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Old Lambic is blended with newly fermenting young Lambic to create this special style of Lambic. These unﬂavored blended and secondary fermented Lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic ﬂavors. Vanillin and other wood-derived ﬂavors should not be evident. Carbonation can be none (flat) to medium.
Body: Very low with dry mouthfeel
Additional notes: Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Gueuze Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Some modern versions may have a degree of sweetness contributed by sugars or other sweeteners. See also Belgian-Style Lambic for additional background information.

Original Gravity (°Plato) 1.044-1.056(11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.000-1.010(0-2.6 °Plato) • Alcohol by Weight (Volume) 4.0%-7.0%(5.0%-8.9%) • Bitterness (IBU) 11-23 • Color SRM (EBC) 6-13(12-26 EBC)

Belgian-Style Fruit Lambic

Color: Often influenced by the color of added fruit
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is not perceived. Cheesy hop character should not be perceived.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the ﬂavor proﬁle, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the proﬁle. These ﬂavored Lambic beers may be very dry or mildly sweet. Vanillin and other woody ﬂavors should not be evident.
Body: Dry to full
Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and ﬂavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Fruit Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories. Competition organizers may create subcategories which reflect groups of entries based on color, fruit, or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying lambic beer upon which the entry is based, or other information unique to the entry such as fruit ingredients or processing which influence perceived sensory outcomes.

Original Gravity (°Plato) 1.040-1.072(10-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.1-4.1 °Plato) • Alcohol by Weight (Volume) 4.0%-7.0%(5.0%-8.9%) • Bitterness (IBU) 15-21 • Color SRM (EBC) Color takes on hue of fruit(Color takes on hue of fruit EBC)

Other Belgian-Style Ale

Color: Varies with style
Clarity: Varies with style
Perceived Malt Aroma & Flavor: Malt perception, both in ﬂavor and aroma, varies widely depending on style.
Perceived Hop Aroma & Flavor: Hop aroma and hop ﬂavor varies widely depending on style
Perceived Bitterness: Varies depending on style
Fermentation Characteristics: Varies with style
Body: Varies with style
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not adhere to other Belgian-style categories defined in these guidelines. Balance is a key component when assessing these beers. Wood- and barrel-aged versions should be categorized as wood- and barrel-aged beers. Fruited versions should be categorized as Belgian-style fruit beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying Belgian beer style not otherwise defined in these guidelines or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes.

Belgian-Style Table Beer

Color: Gold to black. Caramel color is sometimes added to adjust color.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character might be evident
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl character should not be perceived. Traditional versions do not use artiﬁcial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharine added post fermentation for additional sweetness and to increase smoothness.
Body: Low
Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical.

Original Gravity (°Plato) 1.008-1.038(2.1-9.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.034(1-8.5 °Plato) • Alcohol by Weight (Volume) 0.4%-2.8%(0.5%-3.5%) • Bitterness (IBU) 5-15 • Color SRM (EBC) 5-50(10-100 EBC)

Other Origin Ale Styles

Grodziskie

Color: Straw to golden
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from not perceived to low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery aroma and ﬂavor should be low. Diacetyl and DMS should not be perceived. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be perceived.
Body: Low to medium-low
Additional notes: Grodziskie (also known as Graetzer) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.

Original Gravity (°Plato) 1.028-1.036(7.1-9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.1%-2.9%(2.7%-3.7%) • Bitterness (IBU) 15-25 • Color SRM (EBC) 3-6(6-12 EBC)

Adambier

Color: Light brown to very dark
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is absent.
Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be evident. Astringency from highly roasted malt should not be present.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is low. Traditional and non-hybrid varieties of European hops are traditionally used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidiﬁcation of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
Body: Medium to full
Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.

Original Gravity (°Plato) 1.070-1.090(17.1-21.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.020(2.6-5.1 °Plato) • Alcohol by Weight (Volume) 7.1%-8.7%(9.0%-11.0%) • Bitterness (IBU) 30-50 • Color SRM (EBC) 15-35(30-70 EBC)

Dutch-Style Kuit, Kuyt or Koyt

Color: Gold to copper
Clarity: Chill haze and other haze is acceptable
Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.
Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Esters may be present at low levels. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS should not be perceived.
Body: Low to medium
Additional notes: This style of beer was popular in the Netherlands from 1400-1550

Original Gravity (°Plato) 1.050-1.080(12.4-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.015(1.5-3.7 °Plato) • Alcohol by Weight (Volume) 3.8%-6.3%(4.7%-7.9%) • Bitterness (IBU) 25-35 • Color SRM (EBC) 5-12.5(10-25 EBC)

Classic Australian-Style Pale Ale

Color: Straw to copper
Clarity: Chill haze and/or a hazy appearance caused by yeast is acceptable at low levels
Perceived Malt Aroma & Flavor: Low malt sweetness and other malt attributes are present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Perceivable fruity-estery aroma and flavor should be present, and are defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be evident. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl if present should be very low. DMS should not be present.
Body: Low to medium with a dry finish

Original Gravity (°Plato) 1.040-1.052(10-13 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.010(1-2.5 °Plato) • Alcohol by Weight (Volume) 3.2%-4.7%(4.0%-6.0%) • Bitterness (IBU) 15-35 • Color SRM (EBC) 3-10(6-20 EBC)

Australian-Style Pale Ale

Color: Straw to medium amber
Clarity: Yeast, chill and/or hop haze may be present in this style at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium-low to medium-high, exhibiting attributes typical of modern Australian hop varieties such as tropical fruit, mango, passionfruit, and/or stone-fruit
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Very low to low fruity estery flavor and aroma are acceptable but not essential.
Body: Low to low-medium with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity Australian hop aromas and flavours. Diacetyl if present should be very low. DMS should not be present.

Original Gravity (°Plato) 1.040-1.052(10-13 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.5 °Plato) • Alcohol by Weight (Volume) 3.2-4.7(4-6) • Bitterness (IBU) 15-40 • Color SRM (EBC) 3-9(6-18 EBC)

International-Style Pale Ale

Color: Gold to light brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma & Flavor: Hop aroma is low to high. Hop ﬂavor is very low to high. Hop character can vary widely depending on variety and origin of hops used, and should reflect attributes typical of non-U.S. and non-British variety hops.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-estery ﬂavor and aroma can be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.
Body: Low to medium

Original Gravity (°Plato) 1.040-1.060(10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.014(1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-5.2%(4.4%-6.6%) • Bitterness (IBU) 20-42 • Color SRM (EBC) 5-14(10-28 EBC)

Finnish-Style Sahti

Color: Pale to copper
Clarity: Chill haze, yeast haze and general turbidity is acceptable.
Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt ﬂavor is medium to high with malt sweetness evident.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: These beers can vary significantly in character. Fruity-estery and yeasty aromas are medium to high. Diacetyl should not be perceived. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenols and banana fruitiness.
Body: Medium to full
Additional notes: Juniper aroma and ﬂavor should be evident due to the use of juniper boughs/branches and berries in the brewing process

Original Gravity (°Plato) 1.060-1.090(14.7-21.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.040(4-10 °Plato) • Alcohol by Weight (Volume) 5.6%-6.8%(7.0%-8.5%) • Bitterness (IBU) 3-16 • Color SRM (EBC) 4-12(8-24 EBC)

Swedish-Style Gotlandsdricke

Color: Pale to copper
Clarity: Chill haze or yeast haze is acceptable
Perceived Malt Aroma & Flavor: Malt aroma and flavor is medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity-estery and yeasty aromas are medium to high. Diacetyl should not be perceived.
Body: Medium to full
Additional notes: Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.

Original Gravity (°Plato) 1.040-1.050(10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014(2.5-3.5 °Plato) • Alcohol by Weight (Volume) 4.4%-5.2%(5.5%-6.5%) • Bitterness (IBU) 15-25 • Color SRM (EBC) 4-12(8-24 EBC)

Breslau-Style Pale Schoeps

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display caramel character.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery aromas may be evident as these beers are fermented with ale yeast as opposed to wheat beer yeast. Fruity-estery ﬂavors may be present. Diacetyl and phenolic aromas and ﬂavors should not be perceived.
Body: Full
Additional notes: Traditional German wheat beer yeast is not used in this style of beer

Original Gravity (°Plato) 1.067-1.072(16.5-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.024(4.5-6.1 °Plato) • Alcohol by Weight (Volume) 4.8%-5.6%(6.0%-7.0%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 2-8+(4-16+ EBC)

Breslau-Style Dark Schoeps

Color: Dark brown to black
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high. Roast malt bitterness may be evident at low levels. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery aromas and flavors may be evident as these beers are fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas and ﬂavors should not be perceived.
Body: Full

LAGER STYLE

European-Germanic Origin Lager Styles

German-Style Pilsener

Color: Straw to pale
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is moderate and pronounced, derived from late hopping (not dry hopping) with noble-type hops.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Very low levels of DMS aroma and ﬂavor, usually below most people’s thresholds, may be detectable by trained or sensitive palates. Other fermentation or hop-derived sulfur aromas and flavors may be perceived at low levels. Fruity-estery aromas and ﬂavors should not be perceived. These are well attenuated beers.
Body: Medium-light
Additional notes: The head should be dense, pure white and persistent.

Original Gravity (°Plato) 1.044-1.055(11-13.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.012(1.5-3.1 °Plato) • Alcohol by Weight (Volume) 3.6%-4.2%(4.6%-5.3%) • Bitterness (IBU) 25-40 • Color SRM (EBC) 3-4(6-8 EBC)

Bohemian-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: A slightly sweet and toasted, biscuity, bready malt aroma and ﬂavor is evident.
Perceived Hop Aroma & Flavor: Low to medium-low, derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Very low levels of diacetyl and DMS character, if perceived, are characteristic of this style and may accent malt character. Low levels of fermented malt-derived sulfur compounds may be evident.
Body: Medium
Additional notes: The head should be dense.

Original Gravity (°Plato) 1.044-1.056(11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.018(3.6-4.5 °Plato) • Alcohol by Weight (Volume) 3.2%-4.0%(4.1%-5.1%) • Bitterness (IBU) 30-45 • Color SRM (EBC) 3-6(6-12 EBC)

Munich-Style Helles

Color: Pale to golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Malt aroma and ﬂavor are pronounced. Low levels of yeast-produced sulfur aromas and ﬂavors may be present. Malt character is sometimes bready and suggestive of lightly toasted malted barley. There should be no caramel character.
Perceived Hop Aroma & Flavor: Hop aroma is not perceived to low. Hop ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low, derived from European noble-type hops.
Fermentation Characteristics: Fruity-estery aromas and ﬂavors should not be perceived. Diacetyl should not be perceived. DMS should not be perceived. A very low level of fermentation-derived sulfur attributes may be evident in balance with other characters.
Body: Medium

Original Gravity (°Plato) 1.044-1.050(11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012(2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.8%-4.4%(4.8%-5.6%) • Bitterness (IBU) 18-25 • Color SRM (EBC) 4-5.5(8-11 EBC)

Dortmunder/European-Style Export

Color: Straw to deep golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet malt character should be low and should not be caramelly
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery ﬂavors and aromas should not be perceived. Diacetyl should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.048-1.056(11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.014(2.6-3.6 °Plato) • Alcohol by Weight (Volume) 4.0%-4.8%(5.1%-6.1%) • Bitterness (IBU) 23-29 • Color SRM (EBC) 3-6(6-12 EBC)

Vienna-Style Lager

Color: Copper to reddish-brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Characterized by malty aroma and light malt sweetness, which should have a lightly toasted malt character.
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium-low, clean and crisp.
Fermentation Characteristics: DMS, diacetyl, and fruity esters should not be perceived.
Body: Medium

Original Gravity (°Plato) 1.046-1.056(11.4-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018(3.1-4.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3%(4.8%-5.4%) • Bitterness (IBU) 22-28 • Color SRM (EBC) 10-18(20-36 EBC)

German-Style Maerzen

Color: Pale to reddish-brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Bready or biscuity malt aroma and flavor should be present. Sweet maltiness is medium-low to medium and leads to a muted clean hop bitterness. Malt ﬂavors should be of light toast rather than strong caramel. Low level caramel character is acceptable.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is low and of noble character
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Medium

Original Gravity (°Plato) 1.050-1.060(12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020(3.1-5.1 °Plato) • Alcohol by Weight (Volume) 4.0%-4.7%(5.1%-6.0%) • Bitterness (IBU) 18-25 • Color SRM (EBC) 4-15(8-30 EBC)

German-Style Oktoberfest/Wiesn

Color: Straw to golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet maltiness is low to medium-low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low and in balance with the low sweet maltiness
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Medium
Additional notes: Today’s Oktoberfest beers are similar to Dortmunder/European-Style Export beers

Munich-Style Dunkel

Color: Light brown to brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is low to medium, with chocolate, roast, bread or biscuit aromas and flavors contributed by the use of dark Munich malt.
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Low to medium-low
Additional notes: Dunkels do not offer an overly sweet impression, but rather a balance between malt and dark malt sweetness and hop character.

Original Gravity (°Plato) 1.048-1.056(11.9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.018(3.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.2%(4.8%-5.3%) • Bitterness (IBU) 16-25 • Color SRM (EBC) 15-17(30-34 EBC)

European-Style Dark Lager

Color: Light brown to dark brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is low to medium, with chocolate, roast, and malt aromas and flavors evident.
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Fruity-estery and diacetyl aromas and flavors should not be perceived.
Body: Low to medium-low
Additional notes: These beers offer a ﬁne balance of sweet maltiness and hop bitterness.

German-Style Schwarzbier

Color: Very dark brown to black, with a pale-colored head.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma & Flavor: Medium malt aroma displays a mild roasted malt character. Malt sweetness is low to medium, and displays a mild roasted malt character without bitterness.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Low to medium-low

Original Gravity (°Plato) 1.044-1.052(11-12.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016(2.6-4.1 °Plato) • Alcohol by Weight (Volume) 3.0%-3.9%(3.8%-4.9%) • Bitterness (IBU) 22-30 • Color SRM (EBC) 25-40(50-80 EBC)

German-Style Leichtbier

Color: Straw to pale
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived. Very low levels of sulfur-related compounds are acceptable.
Body: Very low

Original Gravity (°Plato) 1.026-1.034(6.6-8.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 2.0%-2.9%(2.5%-3.7%) • Bitterness (IBU) 16-24 • Color SRM (EBC) 2-4(4-8 EBC)

Bamberg-Style Helles Rauchbier

Color: Light pale to golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is prominent with malt aromas suggesting lightly toasted sweet malted barley. Smoke beechwood character ranges from very low to medium. Smoky aroma should be not harshly phenolic. Sulfur may be present at low levels. There should be no caramel character. Smoke ﬂavor may create a perception of mild sweetness.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and flavors should not be perceived
Body: Medium

Bamberg-Style Maerzen Rauchbier

Color: Pale to light brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet toasted malt aroma should be present. Medium-low to medium toasted malt sweetness should be present. Aroma and flavor of smoked beechwood ranges from very low to medium. Smoke ﬂavors should be smooth, without harshness. Aroma should strike a balance between malt, hop and smoke.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aroma and flavor should not be perceived
Body: Full

Bamberg-Style Bock Rauchbier

Color: Dark brown to very dark
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Medium to medium-high malt aroma and ﬂavor should be present with very low to medium-high beechwood smoke aromas and ﬂavors. Smoke flavors should be smooth, without harshness. Smoke ﬂavor may create a perception of mild sweetness.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium, increasing proportionately with starting gravity.
Fermentation Characteristics: Fruity-estery aromas and ﬂavors, if present, should be minimal. Diacetyl should not be perceived.
Body: Medium to full

Original Gravity (°Plato) 1.066-1.074(16.1-18 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.018-1.024(4.6-6.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%) • Bitterness (IBU) 20-30 • Color SRM (EBC) 20-30(40-60 EBC)

German-Style Heller Bock/Maibock

Color: Pale to light amber. The German word “helle” means light-colored, thus Heller Bock is a pale beer.
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Light toasty and/or bready aroma and flavor is often evident. Roast or heavy toast/caramel malt aromas and ﬂavors should not be present.
Perceived Hop Aroma & Flavor: Low to medium-low, derived from noble-type hops.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Fruity-estery aromas and ﬂavors, if present, should be low. Diacetyl should not be perceived.
Body: Medium to full

Original Gravity (°Plato) 1.066-1.074(16.1-18 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.020(3.1-5.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.4%(6.3%-8.1%) • Bitterness (IBU) 20-38 • Color SRM (EBC) 4-9(8-18 EBC)

Traditional German-Style Bock

Color: Dark brown to very dark
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Traditional Bocks are made with all malt, and have high malt character with aromas of toasted or nutty malt, but not caramel. Traditional bocks display high malt sweetness. The malt ﬂavor profile should display a balance of sweetness and toasted or nutty malt, but not caramel.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium, increasing proportionately with starting gravity.
Fermentation Characteristics: Fruity-estery aromas and ﬂavors if present, should be minimal. Diacetyl should not be perceived.
Body: Medium to full

German-Style Doppelbock

Color: Copper to dark brown
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
Perceived Hop Aroma & Flavor: Hop aroma is absent. Hop ﬂavor is low.
Perceived Bitterness: Low
Fermentation Characteristics: Alcoholic strength is high. Fruity-estery ﬂavors and aromas are commonly perceived at low to moderate levels. Diacetyl should be absent.
Body: Full

Original Gravity (°Plato) 1.074-1.080(18-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.014-1.020(3.6-5.1 °Plato) • Alcohol by Weight (Volume) 5.2%-6.2%(6.6%-7.9%) • Bitterness (IBU) 17-27 • Color SRM (EBC) 12-30(24-60 EBC)

German-Style Eisbock

Color: Light brown to black
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet malt character is very high
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is absent
Perceived Bitterness: Very low to low
Fermentation Characteristics: Alcohol may be perceived in aroma. Fruity-estery aromas and ﬂavors may be evident, but not overpowering. Diacetyl should be absent. Alcoholic strength is very high.
Body: Very full
Additional notes: This is a stronger version of Doppelbock. Traditionally, these beers were created by freezing a Doppelbock and removing the ice, thus concentrating the alcohol.

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

Kellerbier or Zwickelbier Lager

Color: Varies depending on the underlying German lager style
Clarity: Can be slightly hazy to moderately cloudy. A small amount of yeast haze is acceptable and traditional. These beers must be unﬁltered, but may become clear with age. May exhibit poor head retention.
Perceived Malt Aroma & Flavor: Varies depending on the underlying German lager style
Perceived Hop Aroma & Flavor: Varies depending on underlying style. Dry hopped beers are acceptable.
Perceived Bitterness: Varies depending on underlying style
Fermentation Characteristics: Low to medium levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent in ﬂavor and aroma. Subtle or low fruity-estery aromas and ﬂavors may be apparent. Diacetyl should be absent. Kellerbier Lagers have low to medium carbonation.
Body: Varies depending on underlying style
Additional notes: Kellerbier Lagers are unﬁltered lagered versions of German lager beer styles such as Munich-Style Helles, Dunkel, Dortmunder/Export, Bohemian Pilsener and German Pilsener. Sulfur and acetaldehyde should enhance the flavor of these beers. These unﬁltered beers are packaged and served with low to moderate amounts of yeast. Contemporary versions may be ﬁltered and dosed with yeast during packaging. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the underlying Germanic lager beer style upon which the entry is based.

North American Origin Lager Styles

American-Style Lager

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low to low
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Not perceived to very low
Fermentation Characteristics: Light fruity-estery aroma and ﬂavor is acceptable. Diacetyl should be absent.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated.

Original Gravity (°Plato) 1.040-1.048(10-11.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.014(1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.0%(4.1%-5.1%) • Bitterness (IBU) 5-15 • Color SRM (EBC) 2-4(4-8 EBC)

American-Style Light Lager

Color: Very light to pale
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low
Perceived Hop Aroma & Flavor: Absent to very low
Perceived Bitterness: Absent to very low
Fermentation Characteristics: Low fruity-estery aromas and ﬂavors are acceptable. Diacetyl should be absent. Corn, rice, or other grain or sugar adjuncts are often used. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0 ºPlato).
Body: Low with dry mouthfeel
Additional notes: These beers are high in carbonation. Flavor attributes typical of beer are usually very low when present. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (356 ml).

Original Gravity (°Plato) 1.024-1.040(6.1-10 °Plato) • Apparent Extract/Final Gravity (°Plato) 0.992-1.008(minus 2.1-2.1 °Plato) • Alcohol by Weight (Volume) 2.8%-3.5%(3.5%-4.4%) • Bitterness (IBU) 4-10 • Color SRM (EBC)1.5-4(3-8 EBC)

American-Style Amber Light Lager

Color: Pale to medium amber. The word “Light” refers to light body and reduced calories rather than color.
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low but evident
Perceived Hop Aroma & Flavor: Absent to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low fruity-estery aromas and ﬂavors are acceptable. Diacetyl should be absent. Corn, rice, or other grain or sugar adjuncts may be used but all-malt formulations are also made.
Body: Low to medium-low
Additional notes: Calories should not exceed 125 per 12-ounce serving. These beers are high in carbonation.

Original Gravity (°Plato) 1.024-1.040(6.1-10 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.002-1.008(0.5-2.1 °Plato) • Alcohol by Weight (Volume) 2.8%-3.5%(3.5%-4.4%) • Bitterness (IBU) 8-15 • Color SRM (EBC) 4-12(8-24 EBC)

American-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is medium to high, exhibiting attributes typical of noble-type hops
Perceived Bitterness: Medium to high
Fermentation Characteristics: DMS, fruity-estery and diacetyl aromas and flavors should be absent.
Body: Medium-low to medium
Additional notes: Up to 25% corn and/or rice in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition and Contemporary American-Style Pilseners as subcategories.

Original Gravity (°Plato) 1.045-1.060(11.2-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018(3.1-4.6 °Plato) • Alcohol by Weight (Volume) 3.9%-4.7%(4.9%-6.0%) • Bitterness (IBU) 25-40 • Color SRM (EBC) 3-6(6-12 EBC)

Contemporary American-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is medium to high. While traditional versions exhibit hop-derived attribute typical of noble-type hops, contemporary versions will exhibit hop and aroma attributes typical of a wide range of American hop varieties, including citrus, fruit-like or others.
Perceived Bitterness: Medium to high
Fermentation Characteristics: DMS, fruity-estery and diacetyl aromas and flavors should be absent.
Body: Medium-low to medium
Additional notes: Up to 25% corn and/or rice in the grist should be used. Beers in this category diverge from American-style lagers typical of the pre-Prohibition era by virtue of a wide range of hop aroma and flavor attributes.When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition and Contemporary American-Style Pilseners as subcategories.

American-Style Ice Lager

Color: Very pale to golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness is present
Perceived Hop Aroma & Flavor: Low
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Low to medium
Additional notes: This style is slightly higher in alcohol than most other light-colored American-Style lagers. It has few or no adjuncts. Typically, these beers are chilled before ﬁltration so that ice crystals (which may or may not be removed) are formed. This process can contribute to a higher alcohol content (up to 0.5% more). When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to subcategorize this category into rice and corn subcategories.

Original Gravity (°Plato) 1.040-1.060(10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.014(1.5-3.6 °Plato) • Alcohol by Weight (Volume) 3.8%-5.0%(4.8%-6.3%) • Bitterness (IBU) 7-20 • Color SRM (EBC) 2-8(4-16 EBC)

American-Style Malt Liquor

Color: Straw to gold
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Some malt sweetness is perceived
Perceived Hop Aroma & Flavor: Not perceived
Perceived Bitterness: Very low
Fermentation Characteristics: Fruity-estery and complex alcohol aromas and ﬂavors are acceptable at low levels. Alcohol should not be solvent-like. Diacetyl should not be perceived.
Body: Low to medium-low
Additional notes: Beers of this style are varied in character. Some malt liquors are only slightly stronger than American lagers, while others approach bock strength.

Original Gravity (°Plato) 1.050-1.060(12.4-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.010(1-2.6 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%) • Bitterness (IBU) 12-23 • Color SRM (EBC) 2-6(4-12 EBC)

American-Style Amber Lager

Color: Gold to copper
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium-low caramel or toasted malt aromas and ﬂavors should be present
Perceived Hop Aroma & Flavor: Very low to medium-high
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should be absent
Body: Medium

Original Gravity (°Plato) 1.042-1.056(10.5-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.8%-4.3%(4.8%-5.4%) • Bitterness (IBU) 18-30 • Color SRM (EBC) 6-14(12-28 EBC)

American-Style Maerzen/Oktoberfest

Color: Pale to reddish brown
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt aroma and ﬂavor should express a light toasted character. Bready or biscuity malt aroma and ﬂavor is acceptable. A low level of caramel character is acceptable. Sweet maltiness should be present.
Perceived Hop Aroma & Flavor: Low to medium-low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity-estery and diacetyl aromas and ﬂavors should not be perceived
Body: Medium
Additional notes: The American version of this classic German beer is distinguished by a more pronounced hop character

American-Style Dark Lager

Color: Light brown to very dark
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt aroma and ﬂavor may include low levels of caramel
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low, and dissipates quickly.
Fermentation Characteristics: Carbonation is high. Fruity-estery, DMS and diacetyl aromas and flavors should not be perceived.
Body: low

Original Gravity (°Plato) 1.040-1.050(10-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.012(2.1-3.1 °Plato) • Alcohol by Weight (Volume) 3.2%-4.4%(4.1%-5.6%) • Bitterness (IBU) 14-24 • Color SRM (EBC) 14-25(28-50 EBC)

Other Origin Lager Styles

Baltic-Style Porter

Color: Very deep ruby/garnet to black
Clarity: Often opaque. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma & Flavor: Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars and licorice along with chocolate character of roasted malts are present. Roasted dark malts may contribute coffee character but there should be no bitter or astringent flavors. Debittered roast malts are best used for this style.
Perceived Hop Aroma & Flavor: Very low. Floral hop aroma can complement aromatics.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and ﬂavors and/or higher levels of fruitiness suggestive of berries, grapes and plums, but not banana. Fruity-estery aromas and flavors from warm fermentation is not appropriate. Diacetyl and DMS should not be apparent.
Body: Medium to full
Additional notes: Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer

Original Gravity (°Plato) 1.072-1.092(17.5-22 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.016-1.022(4.1-5.6 °Plato) • Alcohol by Weight (Volume) 6.0%-7.4%(7.6%-9.3%) • Bitterness (IBU) 35-40 • Color SRM (EBC) 20+(40+ EBC)

Australasian, Latin American or Tropical-Style Light Lager

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is absent
Perceived Hop Aroma & Flavor: Not perceived to very low
Perceived Bitterness: Very low
Fermentation Characteristics: Sugar adjuncts are often used to lighten the body and ﬂavor, sometimes contributing to very low to low fruity-estery aromas and ﬂavors of apple/pear. Diacetyl should be absent.
Body: Low
Additional notes: Sugar, corn, rice, and other cereal grains are used as adjuncts.

Original Gravity (°Plato) 1.038-1.046(9.5-11.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010(1.5-2.6 °Plato) • Alcohol by Weight (Volume) 3.2%-4.0%(4.1%-5.1%) • Bitterness (IBU) 9-18 • Color SRM (EBC) 2-5(4-10 EBC)

International-Style Pilsener

Color: Straw to pale
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Residual malt aroma and ﬂavor may be perceived at low levels
Perceived Hop Aroma & Flavor: Low
Perceived Bitterness: Low to medium
Fermentation Characteristics: Very low levels of DMS aroma and ﬂavor are acceptable. Fruity-estery and diacetyl aromas and flavors should not be perceived.
Body: Low to medium
Additional notes: These beers are often brewed with rice, corn, wheat, or other grains making up part of the mash. Sugar adjuncts may be added during the wort production process.

Original Gravity (°Plato) 1.044-1.050(11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.010(2.1-2.6 °Plato) • Alcohol by Weight (Volume) 3.6%-4.2%(4.6%-5.3%) • Bitterness (IBU) 17-30 • Color SRM (EBC) 3-4(6-8 EBC)

HYBRID/MIXED LAGERS OR ALE

All Origin Hybrid/Mixed Lagers or Ales

Session Beer

Color: The color should mimic the classic style upon which the beer is based
Clarity: Appearance may vary from brilliant to hazy to cloudy and should mimic the classic style upon which the beer is based
Perceived Malt Aroma & Flavor: Should mimic the classic style upon which the beer is based
Perceived Hop Aroma & Flavor: Should mimic the classic style upon which the beer is based
Perceived Bitterness: Should mimic the classic style upon which the beer is based
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: This category includes any style of beer made lower in strength than described in the classic style guidelines. These beers should exhibit lower alcohol content than the classic style. Drinkability is key to a successful session beer. Beers exceeding 5.0% abv (4% abw) are not categorized as Session Beers. Beers which fit in another classic or traditional category should not be categorized as Session Beers. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category, for example, creating a Session India Pale Ale or other large subcategory(ies) as needed. Competition organizers may request that brewers provide actual percent alcohol by volume (abv) for their entries in this category.

Original Gravity (°Plato) 1.034-1.040(8.5-10 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.010(1-2.6 °Plato) • Alcohol by Weight (Volume) 2.8%-4.0%(3.5%-5.0%) • Bitterness (IBU) 10-35 • Color SRM (EBC) 2+(4+ EBC)

American-Style Cream Ale

Color: Straw to gold
Clarity: Chill haze should be very low or not be present
Perceived Malt Aroma & Flavor: Medium-low to medium pale malt aroma may be present. Caramel malt aroma and ﬂavor should be absent. The dominant flavor is of pale malt sweetness at medium-low to medium levels. Corn or other adjuncts may be perceived at low levels.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low or may be absent
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity-estery aroma and ﬂavor may be perceived. Sulfur and/or DMS should be absent or extremely low. Diacetyl should not be perceived.
Body: Low
Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold

Original Gravity (°Plato) 1.044-1.052(11-12.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.010(1-2.6 °Plato) • Alcohol by Weight (Volume) 3.4%-4.5%(4.3%-5.7%) • Bitterness (IBU) 10-22 • Color SRM (EBC) 2-5(4-10 EBC)

California Common Beer

Color: Light amber to medium amber
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Toasted malt and/or caramel malt aroma and ﬂavor may be perceived
Perceived Hop Aroma & Flavor: Low to medium-low
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity-estery aromas and ﬂavors are low to medium-low. Diacetyl should be absent.
Body: Medium
Additional notes: California Common beers are brewed with lager yeasts but fermented at warm temperatures like ales

Original Gravity (°Plato) 1.045-1.056(11.2-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.018(2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.6%-4.5%(4.6%-5.7%) • Bitterness (IBU) 35-45 • Color SRM (EBC) 8-15(16-30 EBC)

Light American Wheat Beer with Yeast

Color: Pale to light amber
Clarity: These beers are packaged with yeast in the bottle, so appearance may range from hazy to very cloudy. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt ﬂavor is present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Yeast character should be low to medium and should not dominate the character of malt and hops. Phenolic, clove-like aromas should not be perceived. Low fruity-estery aroma and ﬂavor is typical. Diacetyl and phenolic, clove-like character should not be perceived.
Body: Low to medium
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Because this style is served with yeast, there should be a full yeasty mouthfeel.

Original Gravity (°Plato) 1.036-1.056(9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.016(1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%-4.4%(3.5%-5.6%) • Bitterness (IBU) 10-35 • Color SRM (EBC) 4-10(8-20 EBC)

Light American Wheat Beer without Yeast

Color: Straw to light amber
Clarity: Chill haze is acceptable
Perceived Malt Aroma & Flavor: Low to medium-low
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low fruity-estery aroma and ﬂavor is typical. Phenolic, clove-like aromas and ﬂavors should not be perceived. Diacetyl should not be perceived. No yeast aroma and ﬂavor should be evident.
Body: Very low to medium
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat.

Original Gravity (°Plato) 1.036-1.050(9-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004-1.016(1-4.1 °Plato) • Alcohol by Weight (Volume) 3.0%-4.0%(3.8%-5.1%) • Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10(4-20 EBC)

Dark American Wheat Beer with Yeast

Color: Medium amber to dark brown
Clarity: This style is packaged with yeast in the bottle so appearance may range from hazy to very cloudy. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Malt aromas and ﬂavors can include low roasted malt character expressed as cocoa, chocolate or caramel as well as toffee or biscuit. Medium-low to medium-high malt sweetness is present. Roast malt astringency is acceptable when balanced with malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low fruity-estery aroma and ﬂavor is typical. Yeast character should be low to medium and should not dominate malt and hops. Diacetyl and clove-like phenolics should not be perceived.
Body: Low to medium
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Because this style is served with yeast, there should be a full yeasty mouthfeel.

Original Gravity (°Plato) 1.036-1.056(9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.016(1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%-4.4%(3.8%-5.6%) • Bitterness (IBU) 10-25 • Color SRM (EBC) 9-22(18-44 EBC)

Dark American Wheat Beer without Yeast

Color: Medium amber to dark brown
Clarity: Chill haze is acceptable
Perceived Malt Aroma & Flavor: Malt aromas and ﬂavors can include low roasted malt character expressed as cocoa, chocolate or caramel as well as toffee or biscuit. Medium-low to medium-high malt sweetness is present. Roast malt astringency is acceptable when balanced with malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low fruity-estery aroma and ﬂavor is typical. No yeast aroma should be evident. Diacetyl and clove-like phenolics should not be perceived.
Body: Low to medium
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. No yeast ﬂavor should be evident. Because this style is packaged and served without yeast, no yeast should be evident in the mouthfeel.

American-Style Fruit Beer

Color: Can range from pale to very dark depending on the underlying style, and is often influenced by the color of added fruit.
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Not perceived to medium-low
Perceived Hop Aroma & Flavor: Not perceived to medium-low
Perceived Bitterness: In balance with fruit character and usually at very low to medium levels
Fermentation Characteristics: American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting acidic sourness from cultured or wild bacterial fermentation should be categorized elsewhere. Acidic bacterial fermentation, if present, contributes to acidity and enhances fruity balance. No wild fermentation should be evident.
Body: Varies with style
Additional notes: Fruit aromas, ranging from subtle to intense, should be evident and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison and/or Brettanomyces) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-ﬂavored beer with notable juniper berry fruity ﬂavor and/or aroma could be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy should be categorized as an Herb and Spice Beer. Fruit Beers brewed with wheat should be categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and beers containing coconut should be categorized as Field Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influence perceived sensory outcomes.

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

Fruit Wheat Beer

Color: Generally straw to light amber, and often influenced by the color of added fruit.
Clarity: Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, appearance is hazy to very cloudy.
Perceived Malt Aroma & Flavor: Low to medium-low
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity-estery aroma and ﬂavor is typical. Diacetyl should not be perceived. In versions served with yeast, yeasty aroma and ﬂavor should be low to medium.
Body: Low to medium
Additional notes: The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and ﬂavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Fruited versions of Grodziskie, or Germanic-derived styles such as various Weizen or other wheat beer styles, including fruited examples of Adambier which do not exhibit attributes of wood-ageing, should be categorized as Fruit Wheat Beers, as those styles are not commonly brewed with fruit. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and beers containing coconut should be entered as Field Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influence perceived sensory outcomes.

Belgian-Style Fruit Beer

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

Field Beer

Color: Can range from pale to very dark depending on the underlying style, and may be influenced by the color of added ingredients.
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Very low to medium-high
Perceived Hop Aroma & Flavor: Very low to medium-high
Perceived Bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: Vegetable aromas, ranging from subtle to intense, should be evident, and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as ﬂavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and beers containing coconut should be entered as Field Beers. All beers containing chili peppers should be categorized as Chili Beers. Beers containing nuts should be categorized as Field Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as vegetable(s) used or processing which influence perceived sensory outcomes.

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

Pumpkin Spice Beer

Color: Can vary from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium and should not overpower spice, pumpkin or squash, if present, or overall balance of aromas and flavors.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying beer style
Body: Varies with underlying style
Additional notes: These are any beers using pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash may not be evident or may range from subtle to intense. They are spiced with other ingredients whose character should be evident and in balance. While cinnamon, allspice, clove and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a Wit-Pumpkin spiced beer by using orange peel and coriander. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as spice(s) used, pumpkin or squash used if any and related processing, or other factors which influence perceived sensory outcomes.

Pumpkin/Squash Beer

Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying beer style
Body: Varies with underlying style
Additional notes: Pumpkin/Squash beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. These beers are not spiced, but may have ﬂavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and ﬂavors should be absent. Versions exhibiting spice aromas and/or ﬂavors should be categorized as Pumpkin Spice Beers or as other spice beer or possibly as experimental beer styles. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as pumpkin or squash used and related processing, or other factors which influence perceived sensory outcomes.

Chocolate or Cocoa Beer

Color: Light amber to black depending on the underlying style
Clarity: Clear to hazy beer is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium-high malt sweetness balanced with cocoa ﬂavors and aromas
Perceived Hop Aroma & Flavor: Hop aroma is not perceived to very low. Hop ﬂavor may be lower than is designated for underlying style allowing chocolate to contribute to the ﬂavor proﬁle without becoming excessively bitter.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Typical of underlying beer style. Attributes derived from chocolate or cocoa should be apparent in all such beers, ranging from subtle to intense, and in harmony with the overall flavor profile of the beer.
Body: Varies with underlying style
Additional notes: Chocolate Beers are any beers incorporating dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of chocolate used or other factors which influence perceived sensory outcomes.

Coffee Beer

Color: Pale to black depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium malt sweetness provides balance with coffee ﬂavor and aroma
Perceived Hop Aroma & Flavor: Low to high depending on the underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style
Body: Reﬂective of the underlying beer style
Additional notes: Coffee beers incorporate coffee in any form. Coffee character should be apparent as the defining attribute of this category, ranging from subtle to intense, and should be in harmony with other attributes of the underlying beer. Other flavors may also be present. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of coffee used or other factors which influence perceived sensory outcomes.

Chili Pepper Beer

Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from very low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Chili pepper aroma and ﬂavor attributes should be harmonious with the underlying beer style. Chili pepper character may be expressed as vegetal, spicy and/or hot on the palate.
Body: Representative of underlying style
Additional notes: Chili Beers are any beers using chili peppers for ﬂavor, aroma and/or heat. Chili character can range from subtle to intense. Chili pepper aroma may or may not be evident. Within the framework of these guidelines, all beers containing chili peppers should be categorized as Chili Beers. Beers which represent more than one style, such as chili beers with chocolate, should be categorized as Chili Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as chili(s) used or processing which influence perceived sensory outcomes.

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

Herb and Spice Beer

Color: Varies depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
Perceived Hop Aroma & Flavor: Not essential, but may be evident and may be more aggressive than herb-spice character.
Perceived Bitterness: Very low to medium-low. Reduced hop bitterness tends to accentuate herb/spice character.
Fermentation Characteristics: Aromas and ﬂavors of individual spices may not always be identiﬁable
Body: Varies with underlying style
Additional notes: Herb and Spice beers are any beers using herbs or spices derived from roots, seeds, fruits, vegetable, ﬂowers, etc. Herb and/or spice character can range from subtle to intense. Classifying these beers can be complex. Beers which exhibit herbal and/or spicy character are considered Herb and Spice Beers. Beers brewed with chili peppers are categorized as Chili Pepper Beers. Beers brewed with pumpkin in which herb and spice character dominates should be categorized as Pumpkin Spice Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of herb(s) or spice(s) used or other factors which influence perceived sensory outcomes.

Specialty Beer

Color: Very light to black depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: Very low to very high
Fermentation Characteristics: Specialty Beers are brewed with unusual fermentable sugars, grains and/or starches which contribute to alcohol content. The distinctive attributes of these special ingredients should be evident in the aroma, ﬂavor and overall balance of the beer. Examples could include maple syrup, agave, potatoes, wild rice or any other sources of carbohydrate not commonly used in modern beer styles. Beers containing wheat should be classified in one of several wheat beer styles. The use of rice or corn would not normally be considered unusual since these adjuncts are commonly used in beer production; however beers made with rice or corn types which imbue highly distinctive flavor attributes might be categorized as specialty beers.
Body: Varies with underlying style
Additional notes: Classifying these beers can be complex. Within the framework of these guidelines, nuts generally impart much more ﬂavor than fermentables, and beers containing nuts should be categorized as Field Beers. Likewise, within the framework of these guidelines, coconut is deﬁned as a vegetable and beers containing coconut should be categorized as Field Beers. Beers brewed with honey should be categorized as Specialty Honey Beers. Beers brewed with roots, seeds, ﬂowers etc. which exhibit herbal and/or spicy characters should be categorized as Herb and Spice Beers. While beers brewed with fruits or vegetables may derive fermentable carbohydrate from those sources, they should be categorized within various Fruit Beer or Field Beer categories. Spiced versions of beers made with unusual fermentables should be categorized as Experimental Beers. Beers brewed with both unusual fermentables and fruit should be categorized as Fruit Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of unusual carbohydrate source used or other factors which influence perceived sensory outcomes.

Original Gravity (°Plato) 1.030-1.140+(7.6-32.1+ °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.030+(1.5-7.6+ °Plato) • Alcohol by Weight (Volume) 2.0%-20+%(2.5%-25+%) • Bitterness (IBU) 1-100 • Color SRM (EBC) 1-100(2-200 EBC)

Specialty Honey Beer

Color: Very light to black depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: Very low to very high
Fermentation Characteristics: Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be evident in aroma and ﬂavor, but should not be overpowering.
Body: Varies with underlying style
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type and/or source of honey used or other factors which influence perceived sensory outcomes.

Rye Beer

Color: A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, malt aromas and ﬂavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low level roastiness, graininess, or tannin astringency is acceptable when balanced with low to medium malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low levels of spicy, fruity-estery aromas are typical. Yeast-derived aromas and flavors such as phenolic, clove-like may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be perceived. Low to medium yeast aroma may be present in versions packaged with yeast.
Body: Low to medium
Additional notes: The grist should include sufﬁcient rye so that rye character is evident in the beer. Beers brewed with rye that do not exhibit rye character should be categorized in other beer styles. Rye character is often described as slightly spicy and subtly black pepper-like. Versions served with yeast should portray a full yeasty mouthfeel. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other factors which influence perceived sensory outcomes.

Brett Beer

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

Mixed-Culture Brett Beer

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

Ginjo Beer or Sake-Yeast Beer

Color: Pale to dark brown
Clarity: Slight chill haze is acceptable
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Low to medium and in harmony with sake-like character
Perceived Bitterness: Low to medium and in harmony with sake-like character
Fermentation Characteristics: These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident.
Body: Varies depending on original gravity. Mouthfeel also varies.
Additional notes: High carbonation should be evident.

Original Gravity (°Plato) 1.040-1.090(10-21.6 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020(2.1-5 °Plato) • Alcohol by Weight (Volume) 3.4%-8.2%(4.3%-10.2%) • Bitterness (IBU) 12-35 • Color SRM (EBC) 4-20(8-40 EBC)

Fresh Hop Beer

Color: Varies with underlying style
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Fresh hop aroma and ﬂavor is prominent exhibiting green grass-like, fresh mown hay/grass or other fresh hop attributes.
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Fruity-estery aroma is dependent on the ale style being made with fresh hops
Body: Varies with underlying style
Additional notes: These ales are brewed with freshly harvested hops. Such hops might be undried fresh or frozen cones or ground material, or, freshly kilned dried cones or pellets. These beers are typically consumed while fresh to highlight bright fresh hop attributes. Aging these beers will typically modify and reduce fresh-hop characters resulting in unique flavor outcomes. Competition organizers may create subcategories which reflect groups of entries based on fresh hops in unprocessed, frozen or kilned form. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as hop varieties used, unprocessed, frozen or kilned, processing or timing of addition(s) (kettle, whirlpool, fermenter, aging tank, etc.), other ingredients used or other factors which influence perceived sensory outcomes.

Wood- and Barrel-Aged Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of beer being aged
Body: Varies with underlying style
Additional notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of ﬂavor, aroma and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-Aged Beers may or may not have Brettanomyces character. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, ingredients or other processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, alcoholic strength, microflora, fruit, etc.

Wood- and Barrel-Aged Pale to Amber Beer

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

Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) 3.0%-5.0%(3.8%-6.3%) • Bitterness (IBU) Varies with style • Color SRM (EBC) 4-18(8-36 EBC)

Wood- and Barrel-Aged Dark Beer

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

Wood- and Barrel-Aged Strong Beer

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

Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) >5.0% (>6.3%) • Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

Wood- and Barrel-Aged Sour Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of sour beer being aged
Body: Varies with underlying style
Additional notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. Wood-aged sour beers made with spices, fruits or other ingredients which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging and acidity are appropriately categorized here and will exhibit attributes of those ingredients.Versions made with fruit(s) will exhibit attributes of wood-aging, acidity and those added fruit(s). Competition organizers may choose to create subcategories for Wood-aged sour beers made with fruit or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, micro flora present if known, other ingredients or other processing which influence perceived sensory outcomes.

Aged Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Aged Beers are any beers aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with various aging conditions for an extended time. In general, beers with high hopping rates, roast malt, high alcohol content, and/or complex herbal, smoke or fruit character are the best candidates for aging. Aged Beers may be aged in bottles, cans, kegs or other non-wooden vessels. Aged character may be expressed in mouthfeel, aroma and ﬂavor. Often, aged character is the result of oxidative reactions that either bring individual flavor components into harmony or are unique flavors unto themselves. Sherry-like and fruity flavors often develop during aging, and hop character often changes. No matter what the effect, the overall character should be balanced and without aggressive flavors. The level of change created by aging will vary with the duration of aging and the underlying beer style. Mildly-ﬂavored beers are more likely to develop aggressive and unpleasant oxidation. Positive transformations are more likely to occur in beers with higher levels of hops, malt and/or alcohol.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, Wood-Aged Beers, Brett Beers, Sour Beers or beers exhibiting attributes of aging in the presence of any microflora must be categorized elsewhere. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of vessel, duration of aging process, micro flora present if known, other ingredients or other processing which influence perceived sensory outcomes.

Experimental Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Experimental beers are any beers that are primarily grain-based and employ unique and unusual techniques and/or ingredients. A minimum of 51% of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness and creativity of the process and/or ingredients should be considered when evaluating these beers. By definition, beers which represent a combination of two or more existing categories and exhibit distinctive characteristics of each of those categories would also be categorized as Experimental Beers.
Body: Varies with underlying style
Additional notes: Uniqueness is the primary consideration when evaluating this category. Within the framework of these guidelines, ﬁeld, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another category should not be categorized as experimental beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style(s) upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc.

Historical Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: Beers in this category include established historical beers and/or brewing traditions from any era or part of the world that don’t fit within another beer style defined within these guidelines. Some Historical beers that could fit categories such as Experimental, Herb & Spice, Field Beer, etc. may be categorized as historical beers. This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Within the framework of these guidelines, examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghum-based beers and others. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style(s) upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect particular historic beer styles. Evaluations are based on technical skill and overall balance, and factors such as uniqueness, heritage, regional distinction as well as background information about the beer and how well it represents the spirit of the category.

Wild Beer

Color: Any color is acceptable. Versions made with fruits or other flavorings may take on corresponding hues.
Clarity: Clear or hazy due to yeast, chill haze or hop haze.
Perceived Malt Aroma & Flavor: Generally, these beers are highly-attenuated resulting in very low to low malt character. Maltier versions should display good overall balance with other flavor components.
Perceived Hop Aroma & Flavor: Very low to high
Perceived Bitterness: Very low to low
Fermentation Characteristics: Aromas may vary significantly due to fermentation attributes contributed by various known and unknown microorganisms. The overall balance should be complex and balanced. Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment in the vicinity of the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria. Wild Beers may or may not be perceived as acidic. They may include a highly-variable spectrum of ﬂavors and aromas derived from the wild microorganisms with which they are fermented. The overall balance of ﬂavors, aromas, appearance and body are important factors in assessing these beers.
Body: Very low to medium
Additional notes: Spontaneously fermented beers with fruit, spice or other ingredients should be categorized as Wild Beers. Within the framework of these guidelines, beers which could be classified in other classic or traditional categories such as Belgian-Style Lambic, Gueuze, Fruit Lambic, etc., should be classified in those categories rather than as Wild Beers. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style(s) upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, microflora, fruit, spices or other ingredients, wood aging, etc.

Smoke Beer

Color: Any beer of any style incorporating smoke, and therefore may range from very light to black
Clarity: Varies with underlying beer style
Perceived Malt Aroma & Flavor: Varies with underlying beer style
Perceived Hop Aroma & Flavor: Varies with underlying beer style
Perceived Bitterness: Varies with underlying beer style
Fermentation Characteristics: Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties.
Body: Varies with underlying beer style
Additional notes: Any smoke beer that does not fit other smoke beer categories are appropriately categorized here.When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style(s), or other information unique to the entry such as type of wood smoke or processing which influence perceived sensory outcomes.

Other Strong Ale or Lager

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Within the framework of these guidelines, beers of any style intentionally brewed with higher alcohol content than defined within that style’s guidelines are categorized as Other Strong Beer. These beers should achieve a balance between the style’s characteristics and the additional alcohol.
Body: Varies with underlying style
Additional notes: When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style(s) being made to higher alcoholic strength, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes such as microflora, fruit, spices or other ingredients, wood aging, etc.

Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) 6.4%+ (8%+) • Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

Gluten-Free Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
Body: Varies with underlying style
Additional notes: This category includes lagers, ales or other beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. All ingredients must be free of gluten. Within the framework of these guidelines, beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free. Gluten-Free Beers may contain malted grains that are gluten-free. NOTE: These guidelines do not supersede any government regulations. Wine, mead, ﬂavored malt beverages or beverages other than “beer” as deﬁned by the TTB (U.S. Trade and Tax Bureau) are not considered “gluten-free beer” under these guidelines. Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style category most appropriate for the beer, rather than as Gluten-Free Beer. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying beer style if appropriate, gluten free grains and/or other carbohydrate sources or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes such as microflora, fruit, spices or other ingredients, wood aging, etc.

Non-Alcoholic Malt Beverage

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

Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) <0.5% (<0.63%) • Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

https://www.thebeertimes.com/la-brewers-association-publica-guia-estilos-cerveza-2018/

http://trespintas.com.ar/conocimientotec/version-2018-guia-de-estilos-de-cerveza/

https://www.brewersassociation.org/press-releases/brewers-association-releases-2018-beer-style-guidelines/
https://www.brewersassociation.org/resources/brewers-association-beer-style-guidelines/

https://s3-us-west-2.amazonaws.com/brewersassoc/wp-content/uploads/2018/03/2018_BA_Beer_Style_Guidelines_Final.pdf

Bors

Bors tradicional

Ingredientes

150 g de salvado de trigo
150 g de sémola de maíz (de granos no cocidos)
15 g de azúcar
2-3 rodajas de limón (opcional)
algunas ramitas de tomillo seco
1 rebanada grande o 2 rodajas mas pequeñas de pan tostado (ligeramente quemado)
opcional - rama de cerezo
opcional - rama de apio silvestre (de monte) doble
aproximadamente 5 l de agua

Bors con husti (fermento iniciador de preparaciones anteriores)

Ingredientes

200 g de fermento (conservado del bors anterior)
100 g de sémola de maíz
100 g de salvado
10 g de azúcar
2-3 rodajas de limón (opcional)
algunas ramitas de tomillo seco
1 rebanada grande o 2 pan tostado más pequeño (ligeramente quemado)
opcional - rama de cerezo
opcional - rama de apio silvestre (de monte) doble
aproximadamente 5 l de agua

Preparación

Los ingredientes solidos se colocan juntos en un bol y se humedecen con medio litro (500 ml) de agua tibia (40° aprox.).
Se mezcla bien formando una masa y se cubre con papel film;reservamos.
En un recipiente alto, un frasco mas o menos de 5 litros, colocamos trozos de la preparación anterior molida, desgranada, no como bloque, hasta llenar un cuarto del frasco.
Agregamos las ramitas de tomillo y sobre estos las rodajas de pan, luego los demás ingredientes.
Hervimos agua y al lograr le punto de ebullición apagamos el fuego, esperamos a que enfríe al menos 5 minutos, logrando una temperatura de 95°.
Vertemos el agua en el frasco hasta llenar tres cuartos del mismo, quedando un cuarto del frasco vacío.
Con una cuchara de madera revolvemos bien el contenido del frasco.
Cubrimos el recipiente con un plato o tazón, envuélvalo en una manta gruesa y déjelo en un lugar cálido durante aproximadamente 1-3 días. El proceso de fermentación del bors es directamente proporcional a la temperatura ambiente. Si está más fresco, puede tomar de 4 a 5 días.
Pasado el tiempo de fermentación hay que colar el bors para lo cual nos valemos de algún colador o lienzo tipo tul.
Pasamos el bors a botellas y lo guardamos en el refrigerador

Notas

Con los restos del colado podemos hacer mas bors, agregando agua caliente y mas hierbas.
Puede almacenar el resto del bors como un fermento madre para futuras preparaciones. Con cada preparación guarda un poco del nuevo bors, con el anterior. En el frasco siempre habrá fermento iniciador listo para usar.

Sendechó

El sendechó o zendechó es una bebida prehispánica que consumían los Mazahuas y Otomíes del Estado de México, durante las grandes festividades y ceremonias.
Tradicionalmente, se preparaba en un agujero dentro de la tierra, donde se colocaba una base de zacatón (Sporobolus airoides ) y encima se ponían a germinar granos de maíz. Cada tercer día se aplicaba un poco de agua tibia para acelerar este proceso. A los 15 días se sacaba el maíz germinado y se ponía a secar al sol, una vez seco se molía y el polvo era mezclado con agua endulzada. Se ponía a hervir y una vez frío se le agregaba pulque y se dejaba fermentar otros 5 días, al término se podía disfrutar de esta fresca bebida que pensaban le daba vigor al cuerpo y no embriagaba.
Más adelante esta técnica se modificó y ahora se le agrega un poco de chile colorado que puede ser negro o pasilla, una vez obtenida la harina se mezcla con agua hasta formar un atole, al hervir se cuela, se enfría y se le agrega el pulque.

"Se deja el maíz para que germine de 8 a 10 días en un hoyo que se cubre con barro y hojas de ocote*. Cuando los brotes alcanzan 2 o 3 cm, algunos se transfieren a jarras de madera y otros a pequeñas canastas, para que terminen de germinar y se sequen con el sol. Finalmente se cocinan con agua caliente un día antes de la celebración, mezclados con pedacitos de madera. El tiempo de cocción es de 8 a 10 horas, dependiendo de la calidad de azúcar o miel de agave que se le haya agregado. Algunas comunidades también agregan pimienta negra, pero no es un ingrediente esencial. La bebida se deja enfriar por una hora. Finalmente, se le agrega un jugo de agave para que se haga la fermentación." (https://www.cervecera1620.com)

*Pinus teocote

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