Golden or Blonde Ale
- Color: Straw to gold
- Clarity: Chill haze should not be present
- Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.
- Perceived Hop Aroma & Flavor: Hop aroma and flavor should be very low to medium, with attributes typical of hops of any origin present but not dominant.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
- Body: Low to medium with a crisp finish
- Original Gravity 1.045-1.054
- Final Gravity 1.008-1.016
- Alcohol by Volume 4.10%-5.10%
- Bitterness (IBU) 15-25
- Color SRM 3-7(6-14 EBC)
Session India Pale Ale
- Color: Straw to copper
- Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and flavor.
- Perceived Hop Aroma & Flavor: Hop aroma and flavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
- Perceived Bitterness: Medium to high
- Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
- Body: Low to medium
- Additional notes: Session India Pale Ales are lower alcohol versions of any of the various American, Juicy Hazy, British, or other India Pale Ale styles from around the world. Balance and high drinkability are key to a successful Session India Pale Ale. Hop aroma and flavor attributes hew to the underlying India Pale Ale style being made at a lower strength. Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abv) that meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. An India Pale Ale made with alcohol content below 0.5% abv (0.4% abv) is categorized as a Non-Alcohol Malt Beverage.
- Original Gravity 1.008-1.052
- Final Gravity 1.005-1.014
- Alcohol by Volume 0.50%-5.00%
- Bitterness (IBU) 20-55
- Color SRM 3-12
American-Style Amber/Red Ale
- Color: Amber to reddish-brown
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
- Perceived Hop Aroma & Flavor: Low to medium-low, exhibiting a wide range of attributes
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters, if present, are low.
- Body: Medium to medium-high
- Original Gravity 1.048-1.058
- Final Gravity 1.01-1.018
- Alcohol by Volume 4.40%-6.10%
- Bitterness (IBU) 25-45
- Color SRM 8-18
American-Style Pale Ale
- Color: Straw to light amber
- Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma & Flavor: A low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
- Perceived Hop Aroma & Flavor: High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
- Body: Medium
- Original Gravity 1.044-1.05
- Final Gravity 1.008-1.014
- Alcohol by Volume 4.40%-5.40%
- Bitterness (IBU) 30-50
- Color SRM 4-7
Juicy or Hazy Pale Ale
- Color: Straw to light amber
- Clarity: This can vary widely from very low haze to a very high degree of cloudiness. Starch, yeast, hop, protein, or other compounds contribute to a wide range of hazy appearance within this category.
- Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
- Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
- Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
- Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness.
- Original Gravity 1.044-1.05
- Final Gravity 1.008-1.014
- Alcohol by Volume 4.40%-5.40%
- Bitterness (IBU) 5-30; may differ significantly from perceived bitterness
- Color SRM 3-7(6-14 EBC)
American-Style Strong Pale Ale
- Color: Pale to copper
- Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma & Flavor: A low caramel malt aroma is allowable. Low-level maltiness may include low caramel malt character.
- Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
- Perceived Bitterness: High
- Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
- Body: Medium
- Original Gravity 1.05-1.058
- Final Gravity 1.006-1.01
- Alcohol by Volume 5.60%-6.40%
- Bitterness (IBU) 40-50
- Color SRM 3-8
Juicy or Hazy Strong Pale Ale
- Color: Straw to light amber
- Clarity: This can vary widely from very low haze to a very high degree of cloudiness. Starch, yeast, hop, protein, or other compounds contribute to a wide range of hazy appearances within this category.
- Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
- Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
- Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to the overall flavor profile.
- Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.
- Original Gravity 1.05-1.058
- Final Gravity 1.006-1.01
- Alcohol by Volume 5.60%-6.40%
- Bitterness (IBU) 15-40; may differ significantly from perceived bitterness
- Color SRM 3-8
American-Style India Pale Ale
- Color: Pale to copper
- Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma & Flavor: Medium-low to medium-intensity malt attributes are present in aroma and flavor
- 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
- Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.
- Body: Medium-low to medium
- Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts, may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.
- Original Gravity 1.06-1.07
- Final Gravity 1.01-1.016
- Alcohol by Volume 6.30%-7.50%
- Bitterness (IBU) 50-70
- Color SRM 4-12
Juicy or Hazy India Pale Ale
- Color: Straw to light amber
- Clarity: This can vary widely from very low haze to a very high degree of cloudiness. Starch, yeast, hop, protein, or other compounds contribute to a wide range of hazy appearances within this category.
- Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
- Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
- Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to the overall flavor profile.
- Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral, or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.
- Original Gravity 1.06-1.07
- Final Gravity 1.008-1.02
- Alcohol by Volume 6.30%-7.50%
- Bitterness (IBU) 20-50; may differ significantly from perceived bitterness
- Color SRM 3-7(6-14 EBC)
American-Belgo-Style Ale
- Color: Gold to black
- Clarity: Should conform the base beer style
- Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
- Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
- Perceived Bitterness: Medium to high, in alignment with base beer style.
- Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur, and attributes typical of Brettanomyces should not be present.
- Body: Medium-low to medium, in alignment with base beer style.
- Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) de?ned Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves.
- 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
American-Style Brown Ale
- Color: Deep copper to very dark brown
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
- Perceived Hop Aroma & Flavor: Medium-low to medium-high
- Perceived Bitterness: Medium to high
- Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
- Body: Medium
- Original Gravity 1.04-1.06
- Final Gravity 1.01-1.018
- Alcohol by Volume 4.20%-6.30
- Bitterness (IBU) 30-45
- Color SRM 15-26(30-52 EBC)
American-Style Black Ale
- Color: Very dark to black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. The astringency and burnt character of roast malt should be absent.
- Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, ?oral, herbal, or other aromas derived from hops of all origins.
- Perceived Bitterness: Medium-high to high
- Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
- Body: Medium
- Additional notes: Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.
- Original Gravity 1.056-1.075
- Final Gravity 1.012-1.018
- Alcohol by Volume 6.30%-7.60%
- Bitterness (IBU) 40-70
- Color SRM 35+(70+ EBC)
American-Style Stout
- Color: Black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with any of caramel, chocolate, or roasted coffee attributes present at low to medium levels, with a distinct dry-roasted bitterness in the ?nish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
- Perceived Hop Aroma & Flavor: Medium to high, often with any of citrusy, resiny or other attributes typical of many American hop varieties.
- Perceived Bitterness: Medium to high
- Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
- Body: Medium to full
- Additional notes: Head retention should be persistent
- Original Gravity 1.05-1.075
- Final Gravity 1.01-1.022
- Alcohol by Volume 4.50%-6.40%
- Bitterness (IBU) 35-60
- Color SRM 40+(80+ EBC)
American-Style Imperial Porter
- Color: Black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.
- Perceived Hop Aroma & Flavor: Low to medium-high
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. No diacetyl should not be present.
- Body: Full
- Original Gravity 1.08-1.1
- Final Gravity 1.02-1.03
- Alcohol by Volume 5.50%-9.50%
- Bitterness (IBU) 35-50
- Color SRM 40+(80+ EBC)
American-Style Imperial Stout
- Color: Black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty ?avor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
- Perceived Hop Aroma & Flavor: Medium-high to high, exhibiting any of ?oral, citrus, herbal, or any other attributes typical of American hops.
- Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
- Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
- Body: Full
- Original Gravity 1.08-1.1
- Final Gravity 1.02-1.03
- Alcohol by Volume 7.00%-12.00%
- Bitterness (IBU) 50-80
- Color SRM 40+(80+ EBC)
Double Hoppy Red Ale
- Color: Deep amber to dark copper/reddish-brown
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in ?avor and aroma. Low to medium biscuit or toasted malt character may also be present.
- Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop ?avor is high and balanced with other beer attributes.
- Perceived Bitterness: High to very high
- Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol ?avors may be present. Fruity esters are medium. Diacetyl should not be present.
- Body: Medium to full
- Original Gravity 1.058-1.08
- Final Gravity 1.015-1.024
- Alcohol by Volume 6.10%-7.90%
- Bitterness (IBU) 45-80
- Color SRM 10-17(20-34 EBC)
Imperial Red Ale
- Color: Deep amber to dark copper/reddish-brown
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and ?avor
- Perceived Hop Aroma & Flavor: High, derived from any variety of hops. Hop ?avor is prominent and balanced with other beer attributes.
- Perceived Bitterness: Very high
- Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol ?avors may be present. Fruity esters are medium. Diacetyl should not be present.
- Body: Full
- Original Gravity 1.08-1.1
- Final Gravity 1.02-1.028
- Alcohol by Volume 8.00%-10.60%
- Bitterness (IBU) 55-85
- Color SRM 10-17(20-34 EBC)
American-Style Imperial or Double India Pale Ale
- Color: Straw to medium amber
- Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
- Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
- Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including ?oral, piney, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others. Hop character should be fresh and evident, and should not be harsh.
- Perceived Bitterness: Very high but not harsh
- Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.
- Body: Medium to full
- Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.
- Original Gravity 1.067-1.087
- Final Gravity 1.009-1.016
- Alcohol by Volume 7.60%-10.60%
- Bitterness (IBU) 65-100
- Color SRM 2-7
Juicy or Hazy Imperial or Double India Pale Ale
- Color: Straw to light amber
- Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
- Perceived Malt Aroma & Flavor: Low to medium malt aroma and flavor may be present
- Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
- Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
- Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.
- Original Gravity 1.067-1.087
- Final Gravity 1.009-1.016
- Alcohol by Volume 7.60%-10.60%
- Bitterness (IBU) 30-80; may differ significantly from perceived bitterness
- Color SRM 2-7(4-14 EBC)
American-Style Barley Wine Ale
- Color: Amber to deep red/copper-garnet
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Caramel or toffee malt aroma attributes are often present. High residual malty sweetness, often exhibiting caramel or toffee attributes, should be present.
- Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
- Perceived Bitterness: High
- Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
- Body: Full
- Additional notes: Vinous, sherry-like, or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile. Low carbonation may be acceptable in this style.
- Original Gravity 1.09-1.12
- Final Gravity 1.024-1.028
- Alcohol by Volume 8.50%-12.20%
- Bitterness (IBU) 60-100
- Color SRM 11-18(22-36 EBC)
American-Style Wheat Wine Ale
- Color: Gold to black
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Any of bready, wheat, honey or caramel malt aroma and flavor attributes are often present. High residual malt sweetness should be present.
- Perceived Hop Aroma & Flavor: Low to medium
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and DMS should not be present. Oxidized, stale, and aged attributes are not typical of this style.
- Body: Full
- Additional notes: This style is brewed with at least 50% wheat malt.
- Original Gravity 1.088-1.12
- Final Gravity 1.024-1.032
- Alcohol by Volume 8.50%-12.20%
- Bitterness (IBU) 45-85
- Color SRM 5+(10+ EBC)
Smoke Porter
- Color: Dark brown to black
- Clarity: Opaque
- Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be present in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness with caramel or chocolate flavor attributes is acceptable.
- Perceived Hop Aroma & Flavor: None to medium
- Perceived Bitterness: Medium to medium-high
- Fermentation Characteristics: Low to medium fruity esters are acceptable
- Body: Medium to full
- Additional notes: When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the traditional style of porter as well as the wood type used as a smoke source (e.g. ‘alder smoked brown porter’).
- Original Gravity Varies with porter style
- Final Gravity Varies with porter style
- Alcohol by Volume Varies with porter style
- Bitterness (IBU) Varies with porter style
- Color SRM Varies with porter style
American-Style Sour Ale
- Color: Pale to black
- Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
- Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
- Perceived Hop Aroma & Flavor: None to high
- Perceived Bitterness: None to high
- Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidi?ed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ?avors such as vanillin should not be present. There should be no residual ?avors from liquids previously aged in a barrel such as bourbon or sherry.
- Body: Low to high
- Additional notes: Beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions are categorized elsewhere.
- Original Gravity May vary widely
- Final Gravity May vary widely
- Alcohol by Volume May vary widely
- Bitterness (IBU) May vary widely
- Color SRM May vary widely
American-Style Fruited Sour Ale
- Color: Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit
- Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
- Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
- Perceived Hop Aroma & Flavor: None to high
- Perceived Bitterness: None to high and in balance with fruit character
- Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidi?ed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms, including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ?avors such as vanillin should not be present. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present.
- Body: Low to high
- Additional notes: Fruit aromas, ranging from subtle to intense, should be present. 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. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Within the framework of these guidelines, coconut is de?ned as a vegetable, and beers containing coconut are categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. Fruited versions of Berliner-Style Weisse and Belgian-Style Sour Ale are categorized elsewhere.
- Original Gravity May vary widely
- Final Gravity May vary widely
- Alcohol by Volume May vary widely
- Bitterness (IBU) May vary widely
- Color SRM May vary widely
West Coast-Style India Pale Ale
- 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.
While the West Coast India Pale Ale style has been around for some time, the style itself has progressed over time from original inception to modern day examples – this guideline serves to align directly with modern-day examples of the style. - Original Gravity 1.055-1.07
- Final Gravity 1.005-1.016
- Alcohol by Volume 6.3-7.5
- Bitterness (IBU) 50-75
- Color SRM 2-6(4-12