Grodziskie
- Color: Straw to gold
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
- Perceived Hop Aroma & Flavor: The aroma and flavor of noble hops range from not present to low
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
- Body: Low to medium-low
- Additional notes: Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin. Historic versions were often bottle-conditioned and highly carbonated.
- Original Gravity 1.028-1.036
- Final Gravity 1.006-1.01
- Alcohol by Volume 2.10%-2.90%
- Bitterness (IBU) 15-25
- Color SRM 3-6
Adambier
- Color: Light brown to very dark
- Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is absent.
- Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present.
- Perceived Hop Aroma & Flavor: Low, with attributes typical of traditional non-hybrid European hop varieties.
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidification can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
- Body: Medium to full
- Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale that may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke characters may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.
- Original Gravity 1.07-1.09
- Final Gravity 1.01-1.02
- Alcohol by Volume 7.10%-8.70%
- Bitterness (IBU) 30-50
- Color SRM 15-35
Dutch-Style Kuit, Kuyt or Koyt
- Color: Gold to copper
- Clarity: Chill haze and other haze is acceptable
- Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. A distinctive aroma and flavor profile arises from the use of at least 45 percent oat malt, and at least 20 percent wheat malt. Pale malt makes up the remainder of the grain bill.
- Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
- Body: Low to medium
- Additional notes: This style of beer was popular in the Netherlands from 1400-1550.
- Original Gravity 1.05-1.08
- Final Gravity 1.006-1.015
- Alcohol by Volume 3.80%-6.30%
- Bitterness (IBU) 25-35
- Color SRM 5-12.5
International-Style Pale Ale
- Color: Gold to copper
- Clarity: Chill haze is acceptable at low temperatures
- Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
- Perceived Hop Aroma & Flavor: Hop aroma is low to high. Hop flavor is very low to high. Hop characters can vary widely, exhibiting diverse hop aroma and flavor attributes.
- Perceived Bitterness: Medium to high
- Fermentation Characteristics: Fruity esters are low to high. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
- Body: Low to medium
- Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. The overall impression is a well-integrated, easy-drinking, refreshing ale with distinctive hop aroma and flavor attributes including any of floral, herbal, fruity, tropical, pine, or many others. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
- Original Gravity 1.04-1.06
- Final Gravity 1.006-1.014
- Alcohol by Volume 3.50%-5.20%
- Bitterness (IBU) 20-42
- Color SRM 5-12
Classic Australian-Style Pale Ale
- Color: Straw to copper
- Clarity: Chill or yeast haze is acceptable at low levels
- Perceived Malt Aroma & Flavor: Low malt sweetness and other malt attributes are present
- Perceived Hop Aroma & Flavor: Low to medium
- Perceived Bitterness: Low to medium
- Fermentation Characteristics: Perceivable fruity esters should be present, and are a defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
- Body: Low to medium with a dry finish
- Original Gravity 1.04-1.052
- Final Gravity 1.004-1.01
- Alcohol by Volume 3.20%-4.70%
- Bitterness (IBU) 15-35
- Color SRM 3-10
Australian-Style Pale Ale
- Color: Straw to medium amber
- Clarity: Any off yeast, chill, or hop haze may be present in this style at low levels but are not essential
- Perceived Malt Aroma & Flavor: Very low to medium
- Perceived Hop Aroma & Flavor: Medium-low to medium-high, exhibiting attributes typical of modern hop varieties including any tropical fruit, mango, passionfruit, or stone fruit
- Perceived Bitterness: Low to medium-high
- Fermentation Characteristics: Very low to low fruity esters are acceptable but not essential.
- Body: Low to medium-low with a dry finish
- Additional notes: Overall impression is a well-integrated drinking, refreshing pale ale style with distinctive fruity, tropical, herbal, and many other hop aromas and flavors. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
- Original Gravity 1.04-1.052
- Final Gravity 1.006-1.01
- Alcohol by Volume 3.20%-4.70%
- Bitterness (IBU) 15-40
- Color SRM 3-9
New Zealand-Style Pale Ale
- Color: Straw to medium amber
- Clarity: Any off yeast, chill, or hop haze may be present at low levels but are not essential
- Perceived Malt Aroma & Flavor: Very low to medium
- Perceived Hop Aroma & Flavor: Medium to medium-high, exhibiting attributes including any tropical fruit, passionfruit, stone fruit, cut grass or diesel
- Perceived Bitterness: Low to medium-high
- Fermentation Characteristics: Low to medium fruity esters are acceptable but not essential.
- Body: Medium-low to medium with a dry finish
- Additional notes: Overall impression is a well-integrated drinking, refreshing pale ale style with distinctive fruity hop aromas and flavors. Diacetyl is absent in these beers. DMS should not be present.
- Original Gravity 1.04-1.052
- Final Gravity 1.006-1.01
- Alcohol by Volume 3.20%-4.70%
- Bitterness (IBU) 15-40
- Color SRM 3-9
New Zealand-Style India Pale Ale
- Color: Gold to copper
- Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma & Flavor: Low to medium-intensity malt attributes are present in aroma and flavor
- Perceived Hop Aroma & Flavor: High to intense, exhibiting attributes such as floral, fruity (tropical, stone fruit, and other), sulfur/diesel-like, citrusy, and grassy
- Perceived Bitterness: Medium-high to very high
- Fermentation Characteristics: Fruity esters are low to high, acceptable but not essential.
- Body: Medium-low to medium with a dry finish
- Additional notes: Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hop attributes are dominant and balanced with the malt character.
- Original Gravity 1.06-1.07
- Final Gravity 1.01-1.016
- Alcohol by Volume 5.00%-6.00%
- Bitterness (IBU) 50-70
- Color SRM 6-12
Finnish-Style Sahti
- Color: Pale to copper
- Clarity: Chill haze, yeast haze, and general turbidity are acceptable.
- Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness present.
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low
- Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics, and banana fruitiness.
- Body: Medium to full
- Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process.
- Original Gravity 1.06-1.09
- Final Gravity 1.016-1.04
- Alcohol by Volume 5.60%-6.80%
- Bitterness (IBU) 3-16
- Color SRM 4-12
Swedish-Style Gotlandsdricke
- Color: Pale to copper
- Clarity: Chill haze or yeast haze is acceptable
- Perceived Malt Aroma & Flavor: Medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
- Perceived Hop Aroma & Flavor: Not present to very low
- Perceived Bitterness: Very low to medium-low
- Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to the unique character of these beers. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present.
- Body: Medium to full
- Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
- Original Gravity 1.04-1.05
- Final Gravity 1.01-1.014
- Alcohol by Volume 4.40%-5.20%
- Bitterness (IBU) 15-25
- Color SRM 4-12
Breslau-Style Schoeps
- Color: Straw to black
- Clarity: Chill haze is acceptable at low temperatures. Hue may be too dark to perceive clarity in some versions.
- Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.
- Perceived Hop Aroma & Flavor: Very low
- Perceived Bitterness: Medium-low to medium
- Fermentation Characteristics: Fruity esters may be present as these beers are fermented with ale yeast as opposed to wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be present.
- Body: Full
- Additional notes: Traditional German wheat beer yeast is not used in this style of beer.
When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories that reflect pale and dark versions. - Original Gravity 1.067-1.072
- Final Gravity 1.016-1.024
- Alcohol by Volume 4.80%-5.60%
- Bitterness (IBU) 20-30
- Color SRM 2-40+