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 may be present
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low to low
- Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin 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 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 1.008-1.023
- Final Gravity 1.002-1.008
- Alcohol by Volume 0.40%-1.60%
- Bitterness (IBU) 5-15
- Color SRM 5-50
Belgian-Style Session Ale
- Color: May vary widely
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Very low to low, exhibiting a wide range of malt-derived attributes
- Perceived Hop Aroma & Flavor: Very low to low, exhibiting a wide range of hop-derived attributes
- Perceived Bitterness: Very low to low but sufficient to balance other attributes
- Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
- Body: Very low to low
- Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content ranging from 2.1% – 5% abv. These beers can be lower gravity formulations of their own or can be produced from second-run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood-aged or fruited versions will exhibit attributes of wood-aging or fruit(s) in harmony with the 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 an underlying Belgian beer style not otherwise defined in these guidelines or other information unique to the entry such as ingredients (fruit(s), etc.) or processing (wood-aging, etc.) which influence perceived sensory outcomes. - Original Gravity 1.018-1.04
- Final Gravity 1.002-1.01
- Alcohol by Volume 1.70%-4.00%
- Bitterness (IBU) 5-35
- Color SRM May vary widely
Belgian-Style Speciale Belge
- Color: Gold to light copper
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt attributes are acceptable.
- Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy ?flavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
- Body: Low to medium
- Original Gravity 1.04-1.054
- Final Gravity 1.008-1.014
- Alcohol by Volume 4.10%-5.00%
- Bitterness (IBU) 20-30
- Color SRM 4-12
Belgian-Style Blonde Ale
- Color: Straw to light amber
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Very low to low
- Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
- Perceived Bitterness: Very low to medium-low
- Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
- Body: Low to medium
- Original Gravity 1.054-1.068
- Final Gravity 1.01-1.014
- Alcohol by Volume 5.00%-6.20%
- Bitterness (IBU) 15-40
- Color SRM 2-7
Belgian-Style Strong Blonde Ale
- Color: Straw to light amber
- 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 esters are present. Yeast-derived phenolic spicy ?avors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present 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 ?avor 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 1.064-1.096
- Final Gravity 1.008-1.024
- Alcohol by Volume 5.60%-8.80%
- Bitterness (IBU) 20-50
- Color SRM 2-7
Belgian-Style Strong Dark Ale
- Color: 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: Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
- 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 are typically well attenuated with a deceptive alcoholic strength.
- Original Gravity 1.064-1.096
- Final Gravity 1.012-1.024
- Alcohol by Volume 5.60%-8.80%
- Bitterness (IBU) 20-50
- Color SRM 8-35
Belgian-Style Dubbel
- Color: Brown to very dark
- Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle-conditioned versions.
- Perceived Malt Aroma & Flavor: Any of cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
- Perceived Hop Aroma & Flavor: Absent, or low if present.
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters (especially bananas) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
- Body: Low to medium
- Additional notes: The head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor or may be absent.
- Original Gravity 1.06-1.075
- Final Gravity 1.012-1.016
- Alcohol by Volume 5.00%-6.00%
- Bitterness (IBU) 20-35
- Color SRM 16-36
Belgian-Style Tripel
- Color: Pale to pale gold
- 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: Absent, or 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 esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
- Body: Medium
- Additional notes: The head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor or may be absent. 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.
- Original Gravity 1.07-1.092
- Final Gravity 1.008-1.014
- Alcohol by Volume 5.60%-8.00%
- Bitterness (IBU) 20-45
- Color SRM 4-7
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 present to very low
- Perceived Bitterness: Low to medium-low
- Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity attributes reminiscent of any of raisins, dates, ?gs, grapes, or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
- Body: Full with creamy mouthfeel
- Additional notes: The 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 1.092-1.12
- Final Gravity 1.014-1.02
- Alcohol by Volume 8.00%-11.20%
- Bitterness (IBU) 25-50
- Color SRM 16-36(32-72
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: Hop aroma is not present to low. Hop flavor is not present.
- Perceived Bitterness: Low, from noble-type hops.
- Fermentation Characteristics: Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
- Body: Low to medium, with a degree of creaminess from wheat starch.
- Additional notes: Witbiers are brewed with malted barley, unmalted wheat, and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. Very low to low-level spice and citrus peel attributes may be present.
- Original Gravity 1.044-1.05
- Final Gravity 1.006-1.008
- Alcohol by Volume 3.80%-4.40%
- Bitterness (IBU) 10-17
- Color SRM 2-4
Classic French & Belgian-Style Saison
- Color: Straw 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 any of floral, herbal, woody or other attributes typical of European-type hops are common.
- Perceived Bitterness: Medium-low to medium, but not assertive.
- Fermentation Characteristics: Fruity esters are medium to high. Low to medium-low-level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived aroma and flavor attributes including any slightly acidic, fruity, horsey, goaty, or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation. Versions that exhibit sensory attributes typical of wood-aging are characterized as Specialty Saison.
- Body: Very low to low
- Original Gravity 1.04-1.06
- Final Gravity 1.004-1.008
- Alcohol by Volume 4.00%-5.40%
- Bitterness (IBU) 20-38
- Color SRM 3-7
Specialty Saison
- Color: Straw to dark brown; may take on hue of fruit(s), darker malts, or other ingredients
- 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-high
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters are medium to high. Diacetyl should not be present. Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty, and leather-like, as well as clove-like and smoky phenolics may be present. Herb or spice flavors, including notes of black pepper, may be present. A low level of sour acidic flavor is acceptable when in balance with other components. Because these beers are often bottle conditioned, they may display some yeast character and high carbonation.
- Body: Low to medium
- Additional notes: Specialty Saison represents a very wide family of beers that deviate substantially from Classic Saison in appearance and sensory outcomes. Such beers are brewed with dark malts, fruit(s), spice(s), or a wide range of ingredients. Ingredients including spices, herbs, ?owers, fruits, vegetables, fermentable sugars, and carbohydrates, special yeasts of all types, wood-aging, etc. may contribute unique attributes to these beers. Earthy or cellar-like aromas are acceptable. Color, body, malt character, esters, alcohol level, and hop character should harmonize with attributes from special ingredients. Versions of Saison that exhibit sensory attributes typical of wood-aging are categorized as Specialty Saison.
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 (wood-aging for example) which influence perceived sensory outcomes. - Original Gravity 1.04-1.08
- Final Gravity 1.008-1.014
- Alcohol by Volume 4.00%-7.40%
- Bitterness (IBU) 20-40
- Color SRM 3-20
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 and flavor, and a slight malt sweetness.
- Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived flavors including any slightly acidic, fruity, horsey, goaty, or leather-like attributes. Beer displaying more pronounced levels of Brettanomyces-derived attributes is categorized as Brett Beer. Alcohol may be evident in higher-strength beers.
- Body: Low to medium
- Additional notes: Earthy or cellar-like aromas are acceptable.
- Original Gravity 1.06-1.08
- Final Gravity 1.012-1.024
- Alcohol by Volume 3.50%-6.30%
- Bitterness (IBU) 20-30
- Color SRM 7-16
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 present
- 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 esters expressed as cherry or green apple attributes are apparent. The overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
- 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 present. Bottle-conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.
- Original Gravity 1.044-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.80%-5.20%
- Bitterness (IBU) 5-18
- Color SRM 12-25
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 present to very low, and can include cheesy, floral, or other attributes. 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 esters 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 absent to medium. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels.
- Body: Very low with a 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 the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.
- Original Gravity 1.044-1.065
- Final Gravity 1-1.01
- Alcohol by Volume 4.00%-6.00%
- Bitterness (IBU) 11-23
- Color SRM 6-13
Traditional Belgian-Style Gueuze
- Color: Gold to medium amber
- Clarity: Appearance can range from clear to low-medium cloudiness arising from yeast, as Gueuze is traditionally bottle conditioned.
- Perceived Malt Aroma & Flavor: Sweet malt character is not present
- Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, ?oral or other attributes.
- Perceived Bitterness: Very low
- Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may range from very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery, and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can range from absent to high.
- Body: Typically very low with dry mouthfeel. A highly complex flavor profile can lend an impression of fullness.
- Additional notes: Gueuze originating in the Brussels area of Belgium, is often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Gueuze’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is 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.
- Original Gravity 1.044-1.065
- Final Gravity 1-1.01
- Alcohol by Volume 4.00%-6.40%
- Bitterness (IBU) 11-23
- Color SRM 6-13
Contemporary Belgian-Style Spontaneous Fermented Ale
- Color: Gold to very dark
- Clarity: Cloudiness is acceptable, as these beers are frequently bottle-conditioned.
- Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts.
- Perceived Hop Aroma & Flavor: Not present too low and can include cheesy, floral, or other attributes typical of aged or unaged hops.
- Perceived Bitterness: Very low
- Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery, and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can be none (flat) to high.
- Body: Very low with a dry mouthfeel
- Additional notes: Contemporary Belgian-Style Spontaneous Fermented Ales take its inspiration from the Traditional Gueuze whose origin is in the Brussels area of Belgium. But these beers incorporate specialty malts, spice(s), fruit(s), or many other diverse ingredients and processes that influence the hue, aroma, and flavor outcomes of the finished beers such that they differ significantly from traditional examples.
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 non-traditional malts, sweeteners, fruit(s), spice(s) or any other ingredients or processing which influence perceived sensory outcomes. - Original Gravity 1.044-1.072
- Final Gravity 1.004-1.016
- Alcohol by Volume 4.00%-7.00%
- Bitterness (IBU) 11-23
- Color SRM 6-40
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 the sweetness of fruit may be low to high.
- Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. A cheesy hop character should not be present.
- 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.
- 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 in the Brussels area of Belgium, is 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. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels, and, if present, are in harmony with attributes arising from fruit.
Competition organizers may create subcategories that 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 1.04-1.072
- Final Gravity 1.008-1.016
- Alcohol by Volume 4.00%-7.00%
- Bitterness (IBU) 15-21
- Color SRM Color takes on the hue of fruit(Color takes on the hue of fruit
Other Belgian-Style Ale
- Color: May vary widely
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Malt perception may vary widely
- Perceived Hop Aroma & Flavor: May vary widely
- Perceived Bitterness: May vary widely
- Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
- Body: Varies with style
- Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined elsewhere in these guidelines. Balance is a key component when assessing these beers. Wood and barrel-aged versions that exhibit sensory attributes of wood-aging are categorized here. Fruited versions are 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 (dry hopping, wood-aging, etc.) that influence perceived sensory outcomes. - Original Gravity Varies with style
- Final Gravity Varies with style
- Alcohol by Volume >4.0%
- Bitterness (IBU) Varies with style
- Color SRM Varies with style