European Origin Lager Styles
German-Style Leichtbier
- Color: Straw to pale
- Clarity: Appearance should be clear. 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 esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
- Body: Very low
- Original Gravity 1.026-1.034
- Final Gravity 1.006-1.01
- Alcohol by Volume 2.00%-2.90%
- Bitterness (IBU) 16-24
- Color SRM 2-4
German-Style Pilsener
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present at low levels. Bready or light biscuity attributes may 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. Floral, herbal, peppery, or other attributes may be present.
- Perceived Bitterness: Medium to high
- Fermentation Characteristics: Fruity-ester and DMS should not be present. These are well-attended beers.
- Body: Low to medium-low
- Additional notes: The head should be dense, pure white, and persistent. Hop’s character is assertive and crisp.
- Original Gravity 1.044-1.052
- Final Gravity 1.006-1.012
- Alcohol by Volume 3.60%-4.20%
- Bitterness (IBU) 25-50
- Color SRM 3-4
Bohemian-Style Pilsener
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: A slightly sweet and toasted, biscuity, bready malt aroma and ?avor is present.
- Perceived Hop Aroma & Flavor: Medium-low to medium, derived from late kettle hopping with noble-type hops.
- Perceived Bitterness: Medium
- Fermentation Characteristics: The upper limit of the original gravity of versions brewed in the Czech Republic is 12.99 °Plato or 1.052 specific gravity. Esters are usually not present, but if present should be extremely low, at the limit of perception. Very low levels of diacetyl, if present, are acceptable and may accent malt character. Low levels of sulfur compounds may be present. DMS and acetaldehyde should not be present.
- Body: Medium
- Additional notes: The head should be dense.
- Original Gravity 1.044-1.052
- Final Gravity 1.013-1.018
- Alcohol by Volume 3.20%-4.00%
- Bitterness (IBU) 25-45
- Color SRM 3-6
Munich-Style Helles
- Color: Pale to gold
- Clarity: Appearance should be clear. 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 present 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 esters, DMS, and diacetyl should not be present. A very low level of sulfur attributes may be present in balance with other attributes.
- Body: Medium
- Additional notes: Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.
- Original Gravity 1.044-1.05
- Final Gravity 1.008-1.012
- Alcohol by Volume 3.80%-4.40%
- Bitterness (IBU) 18-25
- Color SRM 4-5.5
Dortmunder/European-Style Export
- Color: Straw to deep gold
- Clarity: Appearance should be clear. 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 esters and diacetyl should not be present.
- Body: Medium
- Additional notes: Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.
- Original Gravity 1.048-1.057
- Final Gravity 1.01-1.014
- Alcohol by Volume 4.00%-4.80%
- Bitterness (IBU) 23-29
- Color SRM 3-6
Vienna-Style Lager
- Color: Deep Gold to reddish-brown
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Characterized by a 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 present.
- Body: Medium
- Original Gravity 1.046-1.056
- Final Gravity 1.012-1.018
- Alcohol by Volume 3.80%-4.30%
- Bitterness (IBU) 22-28
- Color SRM 6-18
Franconian-Style Rotbier
- Color: Amber to dark red
- Clarity: Clear to slightly hazy for unfiltered versions. A chill haze should not be present.
- Perceived Malt Aroma & Flavor: Light toasted malt aroma and malt sweetness are typical. Light caramel or biscuit character may be present.
- Perceived Hop Aroma & Flavor: Low to medium-low, with attributes typical of noble-type hops.
- Perceived Bitterness: Low to medium-low, producing a clean finish.
- Fermentation Characteristics: DMS, diacetyl, fruity esters, and phenolic attributes should not be present.
- Body: Medium
- Original Gravity 1.046-1.056
- Final Gravity 1.008-1.01
- Alcohol by Volume 3.80%-4.40%
- Bitterness (IBU) 20-28
- Color SRM 13-23
German-Style Maerzen
- Color: Pale to reddish-brown
- Clarity: Appearance should be clear. 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: Low with attributes typical of noble hop varieties
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- Body: Medium
- Original Gravity 1.05-1.06
- Final Gravity 1.012-1.02
- Alcohol by Volume 4.00%-4.70%
- Bitterness (IBU) 18-25
- Color SRM 4-15
German-Style Oktoberfest/Wiesn
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Clean, sweet, bready malt profile is low to medium-low
- Perceived Hop Aroma & Flavor: Very low to low
- Perceived Bitterness: Very low to low and in balance with low sweet maltiness
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- Body: Medium
- Additional notes: Traditional Oktoberfest beers were brewed to original gravity at or above 13 ºPlato. Today, some examples are brewed to a lower original gravity.
- Original Gravity 1.048-1.056
- Final Gravity 1.01-1.014
- Alcohol by Volume 4.00%-4.80%
- Bitterness (IBU) 23-29
- Color SRM 3-5(6-10
Munich-Style Dunkel
- Color: Light brown to brown
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: The malt character is low to medium, with chocolate, roast, bread, or biscuit aromas and flavors contributed by using dark Munich malt or other specialty malts.
- Perceived Hop Aroma & Flavor: Very low to low, with attributes typical of noble-type hops.
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- 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 1.048-1.056
- Final Gravity 1.014-1.018
- Alcohol by Volume 3.80%-4.20%
- Bitterness (IBU) 16-25
- Color SRM 15-25
European-Style Dark Lager
- Color: Light brown to dark brown
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Low to medium with chocolate, roast, and malt aromas and flavors present.
- Perceived Hop Aroma & Flavor: Very low to low with attributes typical of noble-type hops.
- Perceived Bitterness: Medium-low to medium-high
- Fermentation Characteristics: Fruity esters should not be present. In most examples diacetyl should not be present, however, some Czech dark lagers allow for low levels of diacetyl
- Body: Low to medium-low
- Additional notes: These beers offer a fine balance of sweet maltiness and hop bitterness.
- Original Gravity 1.048-1.056
- Final Gravity 1.014-1.018
- Alcohol by Volume 3.80%-4.20%
- Bitterness (IBU) 20-35
- Color SRM 15-24
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 esters and diacetyl should not be present.
- Body: Low to medium-low
- Original Gravity 1.044-1.052
- Final Gravity 1.01-1.016
- Alcohol by Volume 3.00%-3.90%
- Bitterness (IBU) 22-30
- Color SRM 25-40
Bamberg-Style Helles Rauchbier
- Color: Light pale to gold
- Clarity: Appearance should be clear. 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. The 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 are very low to low, derived from noble-type hops.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Fruity esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
- Body: Medium
- Original Gravity 1.044-1.05
- Final Gravity 1.008-1.012
- Alcohol by Volume 3.80%-4.40%
- Bitterness (IBU) 18-25
- Color SRM 4-5.5
Bamberg-Style Maerzen Rauchbier
- Color: Pale to light brown
- Clarity: Appearance should be clear. 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. The aroma and flavor of smoked beechwood ranges from very low to medium. Smoke flavors should be smooth, without harshness. The aroma should strike a balance between malt, hop, and smoke.
- Perceived Hop Aroma & Flavor: Hop aroma and flavor are very low to low, derived from noble-type hops.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- Body: Full
- Original Gravity 1.05-1.06
- Final Gravity 1.012-1.02
- Alcohol by Volume 4.00%-4.70%
- Bitterness (IBU) 18-25
- Color SRM 4-15
Bamberg-Style Bock Rauchbier
- Color: Dark brown to very dark
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Medium to medium-high malt aroma and ?avor should be present with very low to medium-high beechwood smoke aromas and ?avors. Smoke flavors should be smooth, without harshness. Smoke ?avor may create a perception of mild sweetness.
- Perceived Hop Aroma & Flavor: Very low
- Perceived Bitterness: Medium, increasing proportionately with starting gravity.
- Fermentation Characteristics: Fruity esters are usually absent, but if present should be very low. Diacetyl should not be present.
- Body: Medium to full
- Original Gravity 1.066-1.074
- Final Gravity 1.018-1.024
- Alcohol by Volume 5.00%-6.00%
- Bitterness (IBU) 20-30
- Color SRM 20-30
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 clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Light toasty or bready aroma and flavor attributes are often present. 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 esters, if present, should be low. Diacetyl should not be present.
- Body: Medium to full
- Original Gravity 1.066-1.074
- Final Gravity 1.012-1.02
- Alcohol by Volume 5.00%-6.40%
- Bitterness (IBU) 20-38
- Color SRM 4-9
Traditional German-Style Bock
- Color: Dark brown to very dark
- Clarity: Appearance should be clear. 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 esters if present should be minimal. Diacetyl should not be present.
- Body: Medium to full
- Original Gravity 1.066-1.074
- Final Gravity 1.018-1.024
- Alcohol by Volume 5.00%-6.00%
- Bitterness (IBU) 20-30
- Color SRM 20-30
German-Style Doppelbock
- Color: Copper to dark brown
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee characters can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. 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. The hop flavor is low.
- Perceived Bitterness: Low
- Fermentation Characteristics: Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
- Body: Full
- Original Gravity 1.074-1.08
- Final Gravity 1.014-1.02
- Alcohol by Volume 5.20%-6.20%
- Bitterness (IBU) 17-27
- Color SRM 12-30
German-Style Eisbock
- Color: Light brown to black
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: The sweet malt character is very high. Dark fruit flavors such as prune and raisin may be present
- Perceived Hop Aroma & Flavor: Hop aroma and flavor is absent
- Perceived Bitterness: Very low to low
- Fermentation Characteristics: Alcohol may be present in aroma. Fruity esters may be evident, but not overpowering. Diacetyl should not be present. 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 1.074-1.116
- Final Gravity N/A
- Alcohol by Volume 6.80%-11.30%
- Bitterness (IBU) 26-33
- Color SRM 15-50
Chocolate or Cocoa Beer
- Color: Can range from pale to very dark depending on the underlying style
- Clarity: Clear to hazy 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 may vary based on the underlying style and often may be lower than is designated for the 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 beers of any classic style that incorporate dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category; however, beers that clearly exhibit attributes typical of white chocolate could be categorized as chocolate beer. Within the framework of this competition, all Chocolate Beers made with chilis should be categorized as Chili Beers.
When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create categories that reflect groups of chocolate beers based on underlying beer style or other factors. 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 the type or form of chocolate used or other factors which influence perceived sensory outcomes. - 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
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 present to very low
- Perceived Bitterness: Not present to very low
- Fermentation Characteristics: Fruity esters are usually absent, but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
- 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 1.04-1.048
- Final Gravity 1.006-1.012
- Alcohol by Volume 3.20%-4.00%
- Bitterness (IBU) 5-15
- Color SRM 2-4
Contemporary American-Style Lager
- Color: Straw to gold
- Clarity: Chill haze should not be present
- Perceived Malt Aroma & Flavor: Malt sweetness and aroma are very low to low
- Perceived Hop Aroma & Flavor: Very low to low
- Perceived Bitterness: Very low to low
- Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
- Body: Low
- Additional notes: Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made. Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and are aggressively carbonated.
- Original Gravity 1.04-1.048
- Final Gravity 1.006-1.012
- Alcohol by Volume 3.20%-4.00%
- Bitterness (IBU) 5-16
- Color SRM 2-4
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: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
- Body: Low with a dry mouthfeel
- Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. 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. (355 ml).
- Original Gravity 1.024-1.04
- Final Gravity 0.992-1.008
- Alcohol by Volume 2.80%-3.50%
- Bitterness (IBU) 4-10
- Color SRM 1.5-4
Contemporary American-Style Light Lager
- Color: Very light to medium amber. The word ‘Light’ refers to a light body and reduced calories rather than color.
- Clarity: Chill haze should not be present
- Perceived Malt Aroma & Flavor: Very low but present
- Perceived Hop Aroma & Flavor: Very low to low
- Perceived Bitterness: Very low to low
- Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
- Body: Low to medium-low, often with a dry mouthfeel
- Additional notes: Corn, rice, or other grain or sugar adjuncts are often used but all-malt formulations are also made. These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. 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. (355 ml)
- Original Gravity 1.024-1.04
- Final Gravity 0.992-1.008
- Alcohol by Volume 2.80%-3.50%
- Bitterness (IBU) 4-15
- Color SRM 1.5-12
American-Style Pilsener
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Medium-low to medium
- Perceived Hop Aroma & Flavor: Medium to high, exhibiting attributes typical of noble-type hops
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
- Body: Medium-low to medium
- Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels. Up to 25% corn or rice in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era.
- Original Gravity 1.045-1.06
- Final Gravity 1.012-1.018
- Alcohol by Volume 3.90%-4.70%
- Bitterness (IBU) 25-40
- Color SRM 3-6
Contemporary American-Style Pilsener
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Medium-low to medium
- Perceived Hop Aroma & Flavor: Medium to high. While traditional versions exhibit attributes typical of noble-type hops, contemporary versions will exhibit attributes typical of a wide range of hop varieties.
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
- Body: Medium-low to medium
- Additional notes: All-malt grists are commonly used; up to 25% corn or rice may be incorporated in the grist. 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.
- Original Gravity 1.045-1.053
- Final Gravity 1.01-1.018
- Alcohol by Volume 3.90%-4.70%
- Bitterness (IBU) 25-50
- Color SRM 3-6
American-Style India Pale Lager
- Color: Straw to gold
- Clarity: Hop haze is allowable. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Very low to medium, and may exhibit bready, cracker-like, or other attributes typical of pale malts
- Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
- Perceived Bitterness: Medium to high, but not harsh
- Fermentation Characteristics: Fruity esters range from absent to medium-low. DMS, acetaldehyde, and diacetyl should not be present.
- Body: low to medium
- Additional notes: This style of beer should exhibit the fresh character of hops. Some versions may be brewed with corn, rice, or other adjunct grains, and may exhibit attributes typical of those adjuncts.
- Original Gravity 1.05-1.065
- Final Gravity 1.006-1.016
- Alcohol by Volume 4.40%-6.30%
- Bitterness (IBU) 30-70
- Color SRM 2.5-6
American-Style Malt Liquor
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Some malt sweetness is present
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Very low
- Fermentation Characteristics: Fruity esters and complex alcohol aromas and flavors are acceptable at low levels. Alcohol should not be solvent-like. DMS, diacetyl, and acetaldehyde should not be present.
- 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 1.05-1.06
- Final Gravity 1.004-1.01
- Alcohol by Volume 5.00%-6.00%
- Bitterness (IBU) 12-23
- Color SRM 2-6
American-Style Amber Lager
- Color: Gold to copper
- Clarity: Appearance should be clear. 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 esters and diacetyl should not be present
- Body: Medium
- Original Gravity 1.042-1.056
- Final Gravity 1.01-1.018
- Alcohol by Volume 3.80%-4.30%
- Bitterness (IBU) 18-30
- Color SRM 6-14
American-Style Maerzen/Oktoberfest
- Color: Pale to reddish brown
- Clarity: Chill haze should not be present
- Perceived Malt Aroma & Flavor: Sweet maltiness should be present, expressed as a light-toasted character. Bready or biscuity malt aroma and flavor are acceptable. Low-level caramel attributes are acceptable.
- Perceived Hop Aroma & Flavor: Low to medium-low exhibiting herbal, grass-like, spicy, floral, or citrus attributes
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- Body: Medium
- Additional notes: This American version of a classic German beer is distinguished by a more pronounced hop character.
- Original Gravity 1.05-1.06
- Final Gravity 1.012-1.02
- Alcohol by Volume 4.00%-4.70%
- Bitterness (IBU) 20-30
- Color SRM 4-15
American-Style Dark Lager
- Color: Light brown to very dark
- Clarity: Appearance should be clear. 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 esters, DMS, and diacetyl should not be present.
- Body: low
- Original Gravity 1.04-1.05
- Final Gravity 1.008-1.012
- Alcohol by Volume 3.20%-4.40%
- Bitterness (IBU) 14-24
- Color SRM 14-25
Other Origin Lager Styles
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 present 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 esters such as apple or pear. DMS, diacetyl, and acetaldehyde should not be present.
- Body: Low
- Additional notes: Sugar, corn, rice, and other cereal grains or carbohydrate sources are used as adjuncts.
- Original Gravity 1.038-1.046
- Final Gravity 1.006-1.01
- Alcohol by Volume 3.20%-4.00%
- Bitterness (IBU) 9-18
- Color SRM 2-5
International-Style Pilsener
- Color: Straw to gold
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Residual malt aroma and flavor may be present at low to medium-low levels
- Perceived Hop Aroma & Flavor: Low to medium
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Very low levels of DMS aroma and flavor are acceptable. Fruity esters, acetaldehyde, and diacetyl should not be present.
- Body: Low to medium
- Additional notes: These beers are often brewed with rice, corn, wheat, or other grains. Sugar adjuncts may also be used.
- Original Gravity 1.04-1.052
- Final Gravity 1.008-1.014
- Alcohol by Volume 3.60%-4.20%
- Bitterness (IBU) 17-40
- Color SRM 3-6
Baltic-Style Porter
- Color: Black
- Clarity: 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 are present. Roast malt attributes may be present at low levels, but any bitterness or astringency should be in harmony with other flavor aspects.
- 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 higher levels of fruitiness suggestive of berries, grapes, or plums, but not bananas. Fruity esters, DMS, and diacetyl should not be present.
- Body: Medium to full
- Additional notes: Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer. A low level of oxidation, if harmonious with other flavor components, is acceptable.
- Original Gravity 1.072-1.092
- Final Gravity 1.016-1.022
- Alcohol by Volume 6.00%-7.40%
- Bitterness (IBU) 35-40
- Color SRM 20+
Hybrid/Mixed Lagers or Ale
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: Malt attributes should mimic the classic style upon which the beer is based but at lower overall intensity due to lower original gravity.
- Perceived Hop Aroma & Flavor: Hop attributes should mimic the classic style upon which the beer is based, but at a lower overall intensity in order to maintain the balance typical of that style.
- Perceived Bitterness: This should mimic the classic style upon which the beer is based, but at a lower overall intensity in order to maintain the balance typical of that style.
- Fermentation Characteristics: Varies with underlying style
- Body: Varies with underlying style
- Additional notes: This category includes beers of any style that 1) are at or below 5.0% abv (4.0% abv) and 2) have an original gravity and alcohol content below the range of the classic style as defined in these guidelines. These beers exhibit lower original gravity and alcohol content than the classic style. Balance and drinkability are key to a successful session beer. A beer at or below 5.0% abv (4% abv) that adheres to the specifications of a classic style is not categorized as Session Beer. For example, low-gravity beers such as Belgian-style table Beers, Belgian-style session Ales, or English-style mild Ales should be categorized within their appropriate categories. A beer below 0.5% abv (0.4% abv) is categorized as a Non-Alcohol Malt Beverage.
When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category. Competition organizers may request that brewers provide actual percent alcohol by volume (abv) for their entries in this category. - Original Gravity 1.008-1.04
- Final Gravity 1.004-1.01
- Alcohol by Volume 0.40%-4.00%
- Bitterness (IBU) 10-35
- Color SRM 2+
American-Style Cream Ale
- Color: Straw to gold
- Clarity: Chill haze should be very low or not be present
- Perceived Malt Aroma & Flavor: The dominant flavor is of pale malt sweetness at medium-low to medium levels. Caramel malt attributes should be absent. Attributes typical of corn or other adjuncts may be present 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: Low-level fruity esters may be present. Sulfur and DMS are usually absent but may be present at extremely low levels. Diacetyl should not be present.
- Body: Low
- Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold.
- Original Gravity 1.044-1.052
- Final Gravity 1.004-1.01
- Alcohol by Volume 3.40%-4.50%
- Bitterness (IBU) 10-22
- Color SRM 2-5
California Common Beer
- Color: Light amber to medium amber
- Clarity: Appearance should be clear. Chill haze should not be present
- Perceived Malt Aroma & Flavor: Medium-level toasted or caramel malt attributes are present.
- Perceived Hop Aroma & Flavor: Low to medium-low
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters 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 1.045-1.056
- Final Gravity 1.01-1.018
- Alcohol by Volume 3.60%-4.50%
- Bitterness (IBU) 35-45
- Color SRM 8-15
Kentucky Common Beer
- Color: Medium to deep amber
- Clarity: Chill haze or yeast haze is acceptable
- Perceived Malt Aroma & Flavor: Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
- Perceived Hop Aroma & Flavor: Low to medium. May exhibit floral or spicy attributes typical of early 20th-century North American hop varieties.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
- Body: Medium-low to medium with a dry finish enhanced by high carbonation
- Additional notes: This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate of 25-35% of the total grist. Mineral attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th-century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.
- Original Gravity 1.04-1.055
- Final Gravity 1.01-1.018
- Alcohol by Volume 3.20%-4.40%
- Bitterness (IBU) 15-30
- Color SRM 11-20
American-Style Wheat Beer
- Color: Straw to dark brown
- Clarity: Clear to cloudy
- Perceived Malt Aroma & Flavor: Low to medium-low-level pale malt attributes are present in paler versions. Medium-low to medium-high malt attributes such as cocoa, chocolate, caramel, toffee, or biscuit may be present in darker versions. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
- Perceived Hop Aroma & Flavor: Low to high
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present
- 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. Versions served with yeast may exhibit somewhat higher perceived bitterness and fuller mouthfeel. If present, yeast character and flavor can range from low to medium and should be in harmony with malt and hop attributes, and not sharp.
- Original Gravity 1.036-1.056
- Final Gravity 1.004-1.016
- Alcohol by Volume 2.80%-4.40%
- Bitterness (IBU) 10-35
- Color SRM 2-10
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 present to medium-low
- Perceived Hop Aroma & Flavor: Not present 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 sourness should be categorized elsewhere. Attributes typical of wild fermentation should not be present.
- Body: Varies with style
- Additional notes: Fruit aromas, ranging from subtle to intense, should be present 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, 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 or aroma would be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy would be categorized as an Herb and Spice Beer. Fruit Beers brewed with more than 30% wheat are categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is defined as a vegetable and a beer containing coconut is categorized as Field Beer. Likewise, beers containing chili peppers are categorized as Chili Beer.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 5-70
- Color SRM 5-50 or color of fruit
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, the 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 esters are typical. Diacetyl should not be present. 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 examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier, or Grodziskie. Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from the parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is defined as a vegetable and a beer containing coconut is categorized as Field Beer. Likewise, beers containing chili peppers are categorized as Chili Beer.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 10-35
- Color SRM 2-10, or color of fruit
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 absent or may be present; if present, such attributes contribute to acidity and enhance fruity balance.
- Body: Varies with style
- Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). 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. Within the framework of these guidelines, coconut is defined as a vegetable and a beer containing coconut is categorized as Field Beer. Likewise, a beer containing chili peppers is categorized as Chili Beer. Because wood vessels may be used for fermentation or aging, attributes typical of wood-aging such as vanillin, or from liquids previously aged in wood may be present. Fruited Belgian-style beers that exhibit Brettanomyces may be categorized in this style. However, a fruited Saison exhibiting Brett’s 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.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 5-70
- Color SRM 5-50
Field Beer
- Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added field ingredients (vegetables, nuts, etc.)
- 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 characters should not be muted by hop characters.
- Fermentation Characteristics: Varies with underlying style
- Body: Varies with underlying style
- Additional notes: Vegetable aromas, ranging from subtle to intense, should be present 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 a beer containing coconut is categorized as Field Beer. However, within the framework of these guidelines, India Pale Ales brewed with vegetables are categorized as Experimental India Pale Ale. All beers containing chili peppers are categorized as Chili Beer. Nuts generally impart much more flavor than fermentable’s; within the framework of these guidelines, beers containing nuts are categorized as Field Beer.
- 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(Varies with style
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, if present, in harmony with spice, pumpkin or squash, and other attributes.
- 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 present or may range from subtle to intense. They are spiced with other ingredients whose character should be present 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.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 5-35
- Color SRM 5-50
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. Pumpkin/Squash beer is 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 or flavors are categorized as Pumpkin Spice Beer, Herb, and Spice beer, or possibly as Experimental beer.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 5-35
- Color SRM 5-50
Coffee Beer
- Color: Pale to black depending on the underlying style
- Clarity: Clear to hazy is acceptable
- Perceived Malt Aroma & Flavor: Varies with underlying style to provide balance with coffee ?avor and aroma
- Perceived Hop Aroma & Flavor: Low to high depending on the underlying style
- Perceived Bitterness: Varies with underlying style
- Fermentation Characteristics: Typical of the underlying style
- Body: Refective of the underlying beer style
- Additional notes: Coffee beers incorporate coffee in any form. The 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 arising from the use of flavored coffee may also be present.
- 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
Chili Pepper Beer
- Color: Can range from pale to very dark depending on the underlying style
- Clarity: Can range from clear to hazy depending on the underlying beer style
- 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’s character may be expressed as vegetal, spicy, or hot on the palate.
- Body: Representative of underlying style
- Additional notes: Chili Beer is any beer using chili peppers for flavor, aroma, or heat. Chili’s character can range from subtle to intense. Chili pepper aroma may or may not be present. Within the framework of these guidelines, all beers containing chili peppers are categorized as Chili Beers. A beer made with chili peppers that represents more than one style, such as a chocolate beer or India Pale Ale made with chilis, for example, should nonetheless be categorized as Chili Beer rather than as Experimental Beer.
- 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(Varies with style
Herb and Spice Beer
- Color: Varies depending on the underlying style
- Clarity: Clear to hazy is acceptable
- Perceived Malt Aroma & Flavor: Varies depending on the intention of the brewer, underlying beer style, and intensity of herb or spice aroma attributes
- Perceived Hop Aroma & Flavor: Not essential but may be present and may be more assertive 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 beer is any beer brewed with herbs or spices derived from leaves, roots, seeds, fruits, vegetables, ?owers, etc., and exhibits herbal or spicy attributes. Herb or spice characters can range from subtle to intense. Classifying these beers can be complex. Beers that exhibit herbal or spicy character are considered Herb and Spice Beer. Beers brewed with chili peppers are categorized as Chili Pepper Beer. Beers brewed with or without pumpkin in which herb or spice attributes typical of pumpkin pie dominate are categorized as Pumpkin Spice 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 the underlying beer style upon which the entry is based, or other information unique to the entry such as the type or form of herb(s) or spice(s) used or other factors that influence perceived sensory outcomes. - 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(Varies with style
Specialty Beer
- Color:
- Clarity:
- Perceived Malt Aroma & Flavor:
- Perceived Hop Aroma & Flavor:
- Perceived Bitterness:
- Fermentation Characteristics:
- Body:
- 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 a type or form of unusual carbohydrate source used or other factors that influence perceived sensory outcomes.
- Original Gravity 0
- Final Gravity 0
- Alcohol by Volume 0
- Bitterness (IBU) 0
- Color SRM 0
Specialty Honey Beer
- Color: Very light to black depending on the underlying style
- Clarity: Clear to hazy is acceptable
- Perceived Malt Aroma & Flavor: Varies depending on the intention of the brewer
- Perceived Hop Aroma & Flavor: Very low to very high
- Perceived Bitterness: Very low to very high
- Fermentation Characteristics: Honey Beers may be brewed in a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey characters should be present in aroma and flavor but should not be overpowering. Beers that represent various India Pale Ale and Imperial India Pale Ale styles brewed with honey are categorized as Experimental India Pale Ale.
- 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 a type of honey used or other factors that influence perceived sensory outcomes.
- Original Gravity 1.03-1.11
- Final Gravity 1.006-1.03
- Alcohol by Volume 2.00%-9.50%
- Bitterness (IBU) 1-100
- Color SRM 1-100(
Rye Beer
- Color: A wide range of colors 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 characters 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 and fruity ester aromas are typical. Yeast-derived aroma and flavor attributes such as clove-like or other phenolics may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be present. Low to medium yeast aroma may be present in versions packaged with yeast.
- Body: Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
- Additional notes: The grist should include sufficient rye so that rye character is evident in the beer. Rye character is often described as any of spicy, black pepper-like, or earthy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Versions served with yeast should possess a full yeasty mouthfeel.
- 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
Brett Beer
- Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
- Clarity: Chill or yeast haze is allowable at low to medium levels at any temperature
- Perceived Malt Aroma & Flavor: In darker versions, any roasted malt, caramel, or chocolate aromas and flavors are present at low levels.
- Perceived Hop Aroma & Flavor: Low to high
- Perceived Bitterness: Low to high
- Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. Brettanomyces character may or may not be dominant. The 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 are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
- 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; such beers may or may not exhibit attributes typical of wood aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as mixed-culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale.
- 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
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 are allowable at low to medium levels at any temperature.
- Perceived Malt Aroma & Flavor: In darker versions, any roasted malt, caramel, or chocolate aromas and flavors are present at low levels.
- Perceived Hop Aroma & Flavor: Low to high
- Perceived Bitterness: Low to high
- Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from fermentation with Brettanomyces or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. 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 present.
- 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; such beers may or may not exhibit attributes typical of wood aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.).
- 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
Ginjo Beer or Sake-Yeast Beer
- Color: Pale to dark brown
- Clarity: A 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 koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness expressed as mushroom or umami protein-like attributes. A high amount of alcohol may be evident.
- Body: Varies depending on original gravity. Mouthfeel also varies.
- Additional notes: High carbonation should be present.
- Original Gravity 1.04-1.09
- Final Gravity 1.008-1.02
- Alcohol by Volume 3.40%-8.20%
- Bitterness (IBU) 12-35
- Color SRM 4-20
Fresh Hop Beer
- Color: Straw to gold
- Clarity: Chill haze or hop haze is acceptable at low levels
- Perceived Malt Aroma & Flavor: Low to medium-low. Caramel or roasted malt character should not be present
- Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
- Perceived Bitterness: Medium-high to very high, but not harsh
- Fermentation Characteristics: Fruity esters range from low to medium. DMS, acetaldehyde, and diacetyl should not be present. These beers are characterized by a high degree of attenuation.
- Body: Low to medium
- Additional notes: These beers are highly attenuated with an assertive hop character and a dry, crisp finish.
Competition organizers may create subcategories for ales and lagers, or 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. - Original Gravity 1.055-1.07
- Final Gravity 1.005-1.016
- Alcohol by Volume 5-6
- Bitterness (IBU) 50-75
- Color SRM 2-6
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) to introduce sourness to the beer. These beers are aged to develop unique attributes imparted by the wood, 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 or other attributes derived from bacteria. Wood-aged sour Beer fermented with Brettanomyces or which exhibits sensory attributes typical of Brettanomyces is categorized elsewhere. Such beers made with combinations of fruit(s), herb(s) or spice(s), or other ingredients, and which therefore represent combinations of multiple hybrid beer styles, are categorized as Experimental Wood- and Barrel-Aged Beer.
Versions made with fruit(s) will exhibit attributes of wood-aging, acidity, and those added fruits. 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, microflora present if known, other ingredients or other processing which influence perceived sensory outcomes. - 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
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 complex herbal, smoke, or fruit characteristics are the best candidates for aging. Aged Beers may be aged in bottles, cans, kegs, or other non-wooden vessels. The aged character may be expressed in mouthfeel, aroma, and flavor. Often, an 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, or alcohol.
- Body: Varies with underlying style
- Additional notes: Within the framework of these guidelines, various Wood- and Barrel-Aged Beers that subsequently undergo aging of one or more years in glass or stainless, and, which clearly exhibit sensory outcomes of that additional aging, may be categorized as Aged Beers. However, Brett Beers, Sour Beers or any other beers exhibiting attributes of aging in the presence of any microflora must be categorized elsewhere. Beers that have undergone aging, but which do not exhibit attributes typical of aging, are categorized within their base styles.
- 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
Experimental Beer
- Color: May vary widely with ingredients used
- Clarity: Varies with ingredients used and brewing process
- Perceived Malt Aroma & Flavor: May vary widely with ingredients used and the brewing process
- Perceived Hop Aroma & Flavor: May vary widely with ingredients used and the brewing process
- Perceived Bitterness: May vary widely with ingredients used and the brewing process
- Fermentation Characteristics: Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
- Body: May vary widely with ingredients used and brewing process
- Additional notes: Experimental beers are beers that 1. employ unique and unusual techniques, ingredients, or both; or 2. beers that do not meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories (with the exception of beers brewed with chili peppers). Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. Within the framework of these guidelines, ?eld, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another individual hybrid category are not categorized as experimental beers. Within the framework of these guidelines, all beers brewed with chili peppers are categorized as chili beers, and should not be categorized as experimental beers. Within the framework of these guidelines, experimental beers that otherwise meet the criteria of various India Pale Ale and Imperial India Pale Ale categories from around the world are categorized as Experimental India Pale Ale.
- Original Gravity Varies widely
- Final Gravity Varies widely
- Alcohol by Volume Varies widely
- Bitterness (IBU) Varies widely
- Color SRM Varies widely
Experimental India Pale Ale
- Color: Straw to very dark, varying widely with ingredients used
- Clarity: This may range from clear to a very high degree of cloudiness. Starch, yeast, hop, protein, and other compounds can contribute to a wide range of hazy appearance within this category
- Perceived Malt Aroma & Flavor: Very low to medium-low malt aroma and flavor may be present and may exhibit attributes typical of various adjuncts and specialty malts
- Perceived Hop Aroma & Flavor: Medium to very high hop aroma and flavor are present, with attributes typical of hops from any origin
- Perceived Bitterness: Low to very high
- Fermentation Characteristics: Fruity esters are low to high and may contribute to an overall highly fruity impression regardless of the presence or absence of fruit(s) used and can contribute to the perception of sweetness and be complementary to the hop profile. Yeast choices can vary widely as can sensory outcomes; very low to low phenolic or other attributes typical of wine, champagne, or Brettanomyces yeast strains may be present but are not required. Carbonation can range from average to high, with higher levels often associated with a crisp mouthfeel. Diacetyl and DMS should not be present.
- Body: Very low to medium, depending on grist and yeast choice, enzymatic treatment, finishing adjunct(s), and other fermentation parameters. Mouthfeel can vary widely from light to full and from dry to silky.
- Additional notes: Beers in this category recognize the cutting edge of IPA brewing around the world. Experimental India Pale Ales are either 1) any of White, Red, Brown, Brut (fermented with champagne yeasts), Brett (fermented with Brettanomyces), Lager (fermented with lager yeasts), or many other IPA or Imperial IPA types or combinations thereof currently in production, and fruited or spiced versions of these, or 2) fruited, spiced, field (flavored with vegetables other than chili peppers), wood- and barrel-aged, or other elaborated versions of classic American, Juicy or Hazy, Imperial, British, or any other IPA categories. They range widely in color, hop, and malt intensity and attributes, hop bitterness, balance, alcohol content, body, and overall flavor experience. Dark versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression and overall flavor experience. Lactose may be used to enhance body and balance, but should not lend to, or overwhelm, the flavor character of these beers. Classifying these beers can be complex. India Pale Ales brewed with honey are categorized here. Spiced or fruited versions of these beers, or those made with unusual fermentables or honey, are categorized as Experimental India Pale Ale. India Pale Ales flavored with nuts, coconut, or other vegetables are categorized here rather than as Field Beers. However, within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers; India Pale Ale brewed w/ chili peppers in any form are categorized as Chili Beer.
- Original Gravity 1.06-1.1
- Final Gravity 0.994-1.02
- Alcohol by Volume 5.63%-10.60%
- Bitterness (IBU) 30-100
- Color SRM 3-40
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 or brewing traditions from any era or part of the world that do not 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, techniques, or both 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 countless 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 that reflect 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. - 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
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 a 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 near 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 that hew to classic or traditional categories such as Belgian-style lambic, Gueuze, Fruit Lambic, etc. should be categorized as such, 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 that reflect groups of entries based on color, microflora, fruit, spices or other ingredients, wood aging, etc. - 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
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: For Smoke Beers based on lager styles, any phenolic notes (if present) should be derived from smoke; in such lager yeast-derived phenolics should not be present.
- Body: Varies with underlying beer style
- Additional notes: Any style of beer can be smoked. The goal is to reach a balance between the style’s character and the smoky properties. Any smoke beer that does not fit other smoke beer categories is appropriately categorized here.
- 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
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 to a 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 and are not wood- or barrel-aged. All Wood- and Barrel-Aged Beers that meet the criteria for elevated alcohol content shown below are categorized as any of several Wood- and Barrel-Aged Beers.
- 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 that influence perceived sensory outcomes such as microflora, fruit, spices, or other ingredients, etc.
- Original Gravity Varies with style
- Final Gravity Varies with style
- Alcohol by Volume 6.4%- 8%
- Bitterness (IBU) Varies with style
- Color SRM Varies with style
Gluten-Free Beer
- Color: Varies with underlying style
- Clarity: Varies with underlying style
- Perceived Malt Aroma & Flavor: Varies with underlying style. Grains and fermentables that differ from those typically used to produce a given beer style can and will produce flavor and aroma outcomes that differ from traditional versions. Such differences are to be expected and are acceptable.
- 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 or other carbohydrate sources, or other information unique to the entry such as ingredients or processing that influence perceived sensory outcomes such as microflora, fruit, spices, other ingredients, wood-aging, etc. - 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
Non-Alcohol 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-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but with no or nearly no alcohol (less than 0.5 percent abv). Ethyl acetate should not be present. Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this in mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
- Body: Varies with underlying style
- Additional notes: For purposes of competition, brewers will be asked to verify that the alcohol content of entries in this category is <0.5% abv.
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 as the underlying classic beer style. - Original Gravity Varies with style
- Final Gravity Varies with style
- Alcohol by Volume <0.5% abv
- Bitterness (IBU) Varies with style
- Color SRM Varies with style
Dessert Stout or Pastry Stout
- Color: Very dark to black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: Extremely rich malty aroma and flavor are typical. Coffee, caramel, roasted malt, or chocolate aromas and flavors may be evident.
- Perceived Hop Aroma & Flavor: If present, very low
- Perceived Bitterness: Not present to low
- Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
- Body: Full
- Additional notes: Beers in this category build on a strong dark beer base and incorporate culinary ingredients to create rich, sweet flavor profiles mimicking the character of desserts, pastries, or candies. Examples of culinary ingredients used in these beers include but are not limited to, chocolate, coffee, coconut, vanilla, maple syrup, peanut butter, and marshmallows as well as fruits, nuts, and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers.
While this category may overlap several other styles defined in these guidelines such as Chocolate or Cocoa Beers, Coffee Beers, Field beers, and others, the combination of a dark beer base, elevated alcohol content, and rich, sweet, dessert-like flavor profiles sets this style apart as a unique entity. - Original Gravity 1.08-1.120+
- Final Gravity 1.02-1.060+
- Alcohol by Volume 7%-13%+
- Bitterness (IBU) 20-65
- Color SRM 35+