German Origin Ale Styles
German-Style Kolsch
- Color: Straw to gold
- Clarity: Chill haze should not be present
- Perceived Malt Aroma & Flavor: The malt character is very low to low with a soft sweetness. Caramel character should not be present.
- Perceived Hop Aroma & Flavor: Low and, if present, should express noble hop character.
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters are absent to low, expressed as pear, apple, or wine-like attributes when present. Diacetyl should not be present.
- 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 1.042-1.048
- Final Gravity 1.006-1.01
- Alcohol by Volume 4.80%-5.30%
- Bitterness (IBU) 22-30
- Color SRM 3-6
German-Style Altbier
- Color: Copper to dark brown
- Clarity: Clear to slightly hazy. Chill haze should not be present
- Perceived Malt Aroma & Flavor: A variety of malts contributes to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke characters should not be present.
- Perceived Hop Aroma & Flavor: Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
- Perceived Bitterness: Medium to high, producing a clean dry finish. Forty-plus IBU is typical for Altbiers originating in Dusseldorf.
- Fermentation Characteristics: Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry, or plum. A slight sulfur aroma is acceptable. Diacetyl should not be present.
- Body: Medium-low to 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 1.044-1.052
- Final Gravity 1.008-1.014
- Alcohol by Volume 3.60%-4.40%
- Bitterness (IBU) 25-52
- Color SRM 11-19
Berliner-Style Weisse
- Color: Straw to pale. These are the lightest of all the German wheat beers.
- Clarity: May appear hazy or cloudy from yeast or chill haze
- Perceived Malt Aroma & Flavor: Malt sweetness is absent
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Not present to very low
- Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels and, if present, may be expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. 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. Traditionally, some Berliners were brewed or served with fruit, spices, or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such 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. Competition organizers may create subcategories that reflect groups of entries based on adding fruit, spice specialty malt, or other ingredients or processes. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer. - Original Gravity 1.028-1.044
- Final Gravity 1.004-1.006
- Alcohol by Volume 2.20%-4.00%
- Bitterness (IBU) 3-6
- Color SRM 2-4
Leipzig-Style Gose
- Color: Straw to light amber
- Clarity: Clear to hazy. Haze may or may not be from yeast.
- Perceived Malt Aroma & Flavor: Malt sweetness and attributes are not present to very low
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Not present in low
- Fermentation Characteristics: Medium to high lactic acid character should be present 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. A Gose brewed with fruit(s), spices (other than salt or coriander), darker malts, or other ingredients is categorized as Contemporary-Style Gose. Carbonation is high to very high. Effervescent.
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, or Brettanomyces is used, and other information about the brewing process. - Original Gravity 1.036-1.056
- Final Gravity 1.008-1.012
- Alcohol by Volume 3.50%-4.30%
- Bitterness (IBU) 5-15
- Color SRM 2-7
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: Clear to hazy. Haze may or may not result from yeast
- Perceived Malt Aroma & Flavor: Malt aroma and flavor is not present to very low
- Perceived Hop Aroma & Flavor: Very low to low
- Perceived Bitterness: Not present to medium
- Fermentation Characteristics: Horsey, leathery, or earthy aromas contributed by Brettanomyces yeasts may be present 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 present in all examples expressed as a sharp, refreshing sourness.
- Body: Low to medium-low
- Additional notes: Contemporary-style Gose may be brewed with malted or 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, ?owers, fruits, or other ingredients not found in traditional Leipzig-Style Gose may also be present and 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 any herbs, spices, fruit, or other added ingredients, and information about the brewing process. - Original Gravity 1.036-1.056
- Final Gravity 1.008-1.012
- Alcohol by Volume 3.50%-4.30%
- Bitterness (IBU) 5-30
- Color SRM 3-9
South German-Style Hefeweizen
- Color: Straw to amber
- Clarity: If served with yeast, the appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Very low to medium-low
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low
- Fermentation Characteristics: Medium-low to medium-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. Diacetyl should not be present.
- Body: Medium to full
- Additional notes: Beers in this style are made with at least 50 percent malted wheat, and 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 1.047-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.90%-4.40%
- Bitterness (IBU) 10-15
- Color SRM 3-9
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 present to very low
- Perceived Bitterness: Very low
- Fermentation Characteristics: The aroma and flavor are 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. Diacetyl should not be present. Kristal Weizen is well attenuated and very highly carbonated.
- Body: Medium to full
- Additional notes: Beers in this style are made with at least 50 percent malted wheat. They have no yeast flavor and exhibit a cleaner, drier mouthfeel than their counterparts served with yeast.
- Original Gravity 1.047-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.90%-4.40%
- Bitterness (IBU) 10-15
- Color SRM 3-9
German-Style Leichtes Weizen
- Color: Straw to copper amber
- Clarity: If served with yeast, the appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Very low to medium-low
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low
- Fermentation Characteristics: The phenolic and ester 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. Diacetyl should not be present.
- 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: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
- Original Gravity 1.028-1.044
- Final Gravity 1.004-1.008
- Alcohol by Volume 2.00%-2.80%
- Bitterness (IBU) 10-15
- Color SRM 3.5-15
South German-Style Bernsteinfarbenes Weizen
- Color: Amber to light brown. The German word ‘Bernsteinfarben’ means amber-colored.
- Clarity: If served with yeast, the appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Distinct sweet maltiness and caramel or bread-like character arise from the use of medium-colored malts.
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Low
- Fermentation Characteristics: The phenolic and ester aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Diacetyl should not be present.
- Body: Medium to full
- Additional notes: Beers in this style are made with at least 50 percent wheat malt. It is often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
- Original Gravity 1.048-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.80%-4.30%
- Bitterness (IBU) 10-15
- Color SRM 9-13
South German-Style Dunkel Weizen
- Color: Copper-brown to very dark
- Clarity: If served with yeast, the appearance may be very cloudy
- Perceived Malt Aroma & Flavor: Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beer in this style. Dark barley malts are frequently used along with dark Cara or color malts.
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Low
- Fermentation Characteristics: The phenolic and ester aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
- Body: Medium to full
- Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a characteristically fuller mouthfeel.
- Original Gravity 1.048-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.80%-4.30%
- Bitterness (IBU) 10-15
- Color SRM 10-25
South German-Style Weizenbock
- Color: Gold to very dark
- Clarity: If served with yeast, the 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 present
- Perceived Bitterness: Low
- Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded flavor and aroma. Diacetyl should not be present. Carbonation should be high.
- Body: Medium to full
- Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
- Original Gravity 1.066-1.08
- Final Gravity 1.016-1.028
- Alcohol by Volume 5.50%-7.50%
- Bitterness (IBU) 15-35
- Color SRM 4.5-30
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-level roasted malt characters expressed as cocoa-chocolate, caramel, toffee, or biscuit attributes. Malt sweetness can vary from low to medium. A low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Very low to low
- Fermentation Characteristics: Low to medium banana–like or other fruity ester aromas and flavors are typical. Clove-like or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast ?avor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and ?avor 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.
- Original Gravity 1.047-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.90%-4.40%
- Bitterness (IBU) 10-15
- Color SRM 4-25
Bamberg-Style Weiss Rauchbier
- Color: Pale to chestnut brown
- Clarity: If served with yeast, the 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. The smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
- Perceived Hop Aroma & Flavor: Not present
- 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: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ?avor and a fuller mouthfeel.
- Original Gravity 1.047-1.056
- Final Gravity 1.008-1.016
- Alcohol by Volume 3.90%-4.40%
- Bitterness (IBU) 10-15
- Color SRM 4-18
Kellerbier or Zwickelbier
- Color: Varies depending on the underlying European-origin lager or ale style
- Clarity: Typically slightly hazy to moderately cloudy, but may become clear through settling. A small amount of yeast haze is acceptable and traditional.
- Perceived Malt Aroma & Flavor: Varies depending on the underlying style
- Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low-level attributes typical of late or dry hopping may be present in some versions.
- Perceived Bitterness: Varies depending on the underlying style
- Fermentation Characteristics: Low levels of sulfur and acetaldehyde or other volatiles normally scrubbed during fermentation, if present, can enhance the flavor of these beers. Low fruity esters may be present and may vary slightly from the underlying style due to age and the presence of yeast. Diacetyl is usually absent in these beers but may be present at low levels in Keller versions of beer styles which can contain diacetyl when fully aged, such as Bohemian-Style Lager.
- Body: Varies depending on the underlying style
- Additional notes: Kellerbier or Zwickelbiers are unfiltered versions of lager or ale styles of European origin. These can include traditional Helles, Dunkel, Dortmunder, Vienna, Rotbier, Bohemian, European Dark, Koelsch, Alt, as well as less common traditional or contemporary European-origin lager and ale styles. Carbonation may be below levels typical of the underlying beer style, which may result in decreased head retention. These beers are typically unfiltered, but they may be filtered and then redosed with yeast. Whether filtered or unfiltered these beers are packaged and served with very low to moderate amounts of yeast.
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 European-origin lager or ale style upon which the entry is based. Competition organizers may create subcategories that reflect groups of entries based on ale or lager yeast type or hue. - Original Gravity Varies with style
- Final Gravity Varies with style
- Alcohol by Volume Varies with style
- Bitterness (IBU) Varies with style
- Color SRM Varies with style
Irish Origin Ale Styles
Irish-Style Red Ale
- Color: Copper-red to reddish-brown
- Clarity: Chill haze or yeast haze may be present at low levels
- 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 present to medium
- Perceived Bitterness: Medium
- Fermentation Characteristics: Low-level fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at very low levels.
- Body: Medium
- Original Gravity 1.04-1.048
- Final Gravity 1.01-1.014
- Alcohol by Volume 4.00%-4.80%
- Bitterness (IBU) 20-28
- Color SRM 11-18
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. The hallmark dry-roasted attributes typical of Dry Stout result from 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 present to low in aroma and flavor
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
- Body: Medium-light to medium
- Additional notes: Head retention should be persistent
- Original Gravity 1.038-1.048
- Final Gravity 1.008-1.012
- Alcohol by Volume 4.10%-5.30%
- Bitterness (IBU) 30-40
- Color SRM 40+
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: Low to medium-low
- Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
- Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
- Body: Medium to full
- Additional notes: Head retention should be persistent
- Original Gravity 1.052-1.072
- Final Gravity 1.008-1.02
- Alcohol by Volume 5.60%-8.00%
- Bitterness (IBU) 30-60
- Color SRM 40+(80+