Competition Style Guide
Pale Ales
Category 1: English Pale Ale
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures
- Perceived Malt Aroma and Flavor:
- Low to medium malt aroma and flavor is present. Low caramel character is allowable.
- Perceived Hop Aroma and Flavor:
- Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin.
- Fermentation Characteristics:
- Fruity-estery character is moderate to strong. Diacetyl can be absent or may be perceived at very low levels.
- Body:
- Medium
- Alcohol by Volume:
- 4.40% – 5.30%
- IBU:
- 20-40
- SRM Color:
- 5-14
Category 2: American Pale Ale
- Color:
- Deep golden to copper or light brown
- Clarity:
- Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma and Flavor:
- Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 4.40% – 5.40%
- IBU:
- 30-42
- SRM Color:
- 6-14
Category 3: American Strong Pale Ale
- Color:
- Deep golden to copper
- Clarity:
- Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma and Flavor:
- Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 5.60% – 6.30%
- IBU:
- 40-50
- SRM Color:
- 6-14
Category 4: International Style Pale Ale
- Color:
- Gold to light brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
- Perceived Hop Aroma and Flavor:
- Hop aroma is low to high. Hop flavor is very low to high. Hop character can vary widely depending on variety and origin of hops used, and should reflect attributes typical of non-U.S. and non-British variety hops.
- Fermentation Characteristics:
- Fruity-estery flavor and aroma can be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.
- Body:
- Low to medium
- Alcohol by Volume:
- 4.40% – 6.60%
- IBU:
- 20-42
- SRM Color:
- 5-14
Category 5: Australian-Style Pale Ale
- Color:
- Straw to medium amber
- Clarity:
- Yeast, chill and/or hop haze may be present in this style at low levels but are not essential.
- Perceived Malt Aroma and Flavor:
- Very low to medium
- Perceived Hop Aroma and Flavor:
- Medium-low to medium-high, exhibiting attributes typical of modern Australian hop varieties such as tropical fruit, mango, passionfruit, and/or stone-fruit
- Fermentation Characteristics:
- Very low to low fruity esters are acceptable but not essential.
- Body:
- Low to medium-low with a dry finish
- Alcohol by Volume:
- 4.0%-6.0%
- IBU:
- 15-40
- SRM Color:
- 3-9
Category 6: Juicy or Hazy Pale Ale
- Color:
- Straw to deep gold
- Clarity:
- Low to a very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein, and/or other compounds contribute to a wide range of hazy appearances within this category.
- Perceived Malt Aroma and Flavor:
- Low to low-medium malt aroma and flavor may be present.
- Perceived Hop Aroma and Flavor:
- Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
- Fermentation Characteristics:
- Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
- Body:
- Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
- Additional Notes:
- Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma of hop-derived attributes present in these beers.
- Alcohol by Volume:
- 4.4%-5.4%
- IBU:
- 25-50
- SRM Color:
- 4-7
Category 7: Juicy or Hazy Strong Pale Ale
- Color:
- Straw to deep gold
- Clarity:
- ow to a very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein, and/or other compounds contribute to a wide range of hazy appearances within this category.
- Perceived Malt Aroma and Flavor:
- Low to medium-low malt aroma and flavor may be present.
- Perceived Hop Aroma and Flavor:
- Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
- 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. The term “juicy” is frequently used to describe the 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.
- Alcohol by Volume:
- 5.6%-10.0%
- IBU:
- 25-60
- SRM Color:
- 4-9
Category 8: Specialty Pale Ale
- So many brewers like to put their own touches on traditional pale ales. Thus, these ales do not fit into the traditional pale ale style according to the definition from the Association of Brewers. The “Out of Bounds Pale Ale” category will let the judges use just their taste buds to determine which ale gets the gold.
Category 9: Single Hop Pale Ale
- This can be any style of Pale Ale but you can only use one type of hop. The type of hop needs to be identified in the comment sections.
IPAs
Category 10: English India Pale Ale/IPA
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Medium malt flavor should be present.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is medium to high, and often flowery. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin.
- Fermentation Characteristics:
- Fruity-estery flavors are moderate to very high. Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be perceived at very low levels.
- Body:
- Medium
- Additional Notes:
- Non-English hops may be used for bitterness or for approximating traditional English hop characters. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version.
- Alcohol by Volume:
- 5.10% – 7.10%
- IBU:
- 35-63
- SRM Color:
- 6-14
Category 11: Imperial India Pale Ale
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
- Perceived Malt Aroma and Flavor:
- Low to high
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is very high. Hop character should be fresh and evident, derived from any variety of hops. Hop flavor should not be harsh.
- Fermentation Characteristics:
- Alcohol content is medium-high to high and evident. Fruity-estery aroma and flavor are medium to high. Diacetyl should not be perceived.
- Body:
- Medium to full
- Additional Notes:
- This style of beer should exhibit the fresh character of hops. Oxidized or aged characters should not be present.
- Alcohol by Volume:
- 7.30% – 10.60%
- IBU:
- 45+
- SRM Color:
- 5-13
Category 12: Triple IPA
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
- Perceived Malt Aroma and Flavor:
- Low to high
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is very high. Hop character should be fresh and evident, derived from any variety of hops. Hop flavor should not be harsh.
- Fermentation Characteristics:
- Alcohol content is medium-high to high and evident. Fruity-estery aroma and flavor are medium to high. Diacetyl should not be perceived.
- Body:
- Medium to full
- Additional Notes:
- This style of beer should exhibit the fresh character of hops. Oxidized or aged characters should not be present.
- Alcohol by Volume:
- 9.5-18%
- IBU:
- 65+
- SRM Color:
- 5-13
Category 13: American India Pale Ale/IPA
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
- Perceived Malt Aroma and Flavor:
- Low-medium to medium maltiness is present in aroma and flavor.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
- 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.
- Alcohol by Volume:
- 6.30% – 7.60%
- IBU:
- 50-70
- SRM Color:
- 6-14
Category 15: Brut IPA
- Brut IPA is pale in color and has abone-dry body with fruity hop aromas. Think of a sparkling glass of dry Champagne but with fruit-forward hop aromas.
Category 16: Fruit IPA
- Should be judged on the balance of the sweetness or tartness of the fruit and hops and malt of the IPA.
Category 17: West Coast Style IPA
- West Coast Style IPAs aggressively hop forward with a lighter malt body. Hop aroma and bitterness, often lingering and palate-crushing are the signs of the more extreme versions of this style. Use the ‘C’ hops in abundance.
- Alcohol by Volume:
- 5.0% – 7.0% beyond this would be considered a double IPA.
- IBU:
- 60+++
- SRM Color:
- 3-10
Category 18: New Zealand IPA
- New Zealand IPAs can only use New Zealand hops. Must list the hop or hops used in this IPA.
- Alcohol by Volume:
- 6.00% – 7.60%
- IBU:
- 50-75
- SRM Color:
- 6-14
Category 19: New England/Juicy/Hazy IPA
- Color:
- Straw to deep gold
- Clarity:
- Low to a very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein, and/or other compounds contribute to a wide range of hazy appearances within this category.
- Perceived Malt Aroma and Flavor:
- Low to low-medium malt aroma and flavor may be present.
- Perceived Hop Aroma and Flavor:
- Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
- Fermentation Characteristics:
- Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
- Body:
- Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to the overall flavor profile.
- Additional Notes:
- Grist may include a small amount of oat, wheat, or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma of hop-derived attributes present in these beers.
- Alcohol by Volume:
- 5.0% – 7.4%
- IBU:
- 35-75
- SRM Color:
- 4-7
Category 20: New England/Juicy/Hazy DIPA
- New England IPAs are more balanced with a sweet maltiness and richer color showcasing a more subtle hop exhibiting tropical fruit and citrusy juiciness from hop varieties like Galaxy, Mosaic, and Citra leading to a sweeter character. Generally cloudy and with subtle yeast flavors coming through unlike in other IPA styles; they are smoother even at higher IBU levels as they are late or dry additions balanced against caramel malts and mouthfeel from yeasts and proteins.
- Alcohol by Volume:
- 7.5-11.0%
- IBU:
- 50-100
- SRM Color:
- 4-7
Category 21: Specialty IPA
- So many brewers like to put their on touches on IPAs. Thus, these ales do not fit into the traditional India pale ale style according to the definition from the Association of Brewers. The “Out of Bounds IPA” category will let the judges use just their taste buds to determine which ale gets the gold.
Stouts
Category 24: Classic Irish Dry Stout
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor defines much of the character. Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
- Perceived Hop Aroma and Flavor:
- European hop character may range from not perceived to low in aroma and flavor.
- Fermentation Characteristics:
- Fruity-estery character is low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required.
- Body:
- Medium-light to medium
- Additional Notes:
- Head retention should be persistent.
- Alcohol by Volume:
- 4.10% – 5.30%
- IBU:
- 30-40
- SRM Color:
- 40+
Category 25: Foreign Stout
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
- Perceived Hop Aroma and Flavor:
- Should not be perceived
- Fermentation Characteristics:
- Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived. Slight acidity is acceptable.
- Body:
- Medium to full
- Additional Notes:
- Head retention should be persistent
- Alcohol by Volume:
- 5.70% – 9.50%
- IBU:
- 30-60
- SRM Color:
- 40+
Category 26: American Stout
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee flavor should be present, with a distinct dry-roasted bitterness in the finish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
- Perceived Hop Aroma and Flavor:
- Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived.
- Body:
- Medium to full
- Additional Notes:
- Head retention should be persistent.
- Alcohol by Volume:
- 5.70% – 8.90%
- IBU:
- 35-60
- SRM Color:
- 40+
Category 27: Sweet Stout or Cream Stout
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the flavor profile. Roast flavor may be perceived. Low to medium-low roasted malt-derived bitterness should be present.
- Perceived Hop Aroma and Flavor:
- Should not be perceived
- Fermentation Characteristics:
- Fruity-estery flavors, if present, are low. Diacetyl should not be perceived.
- Body:
- Full-bodied. Body can be increased with the addition of milk sugar (lactose).
- Alcohol by Volume:
- 3.20% – 6.30%
- IBU:
- 15-25
- SRM Color:
- 40+
Category 28: Oatmeal Stout
- Color:
- Dark brown to black
- Clarity:
- Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Coffee, caramel, roasted malt or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
- Perceived Hop Aroma and Flavor:
- Optional, but should not upset the overall balance.
- Fermentation Characteristics:
- Oatmeal is used in the grist, resulting in a pleasant, full flavor without being grainy. Fruity-estery aroma can range from not perceived to very low. Fruity-estery flavor is very low. Diacetyl should be absent or at extremely low levels.
- Body:
- Full
- Alcohol by Volume:
- 3.80% – 6.10%
- IBU:
- 20-40
- SRM Color:
- 20+
Category 29: Russian/British Imperial Stout
- Color:
- Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples
- Clarity:
- Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Extremely rich malty flavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
- Perceived Hop Aroma and Flavor:
- Very low to medium, with floral, citrus or herbal qualities.
- Fermentation Characteristics:
- High alcohol content is evident. High fruity-estery character may be present. Diacetyl should be absent.
- Body:
- Full
- Additional Notes:
- This style was also called “British Imperial Stout.”
- Alcohol by Volume:
- 7.00% – 12.00%
- IBU:
- 45-65
- SRM Color:
- 20-40+
Category 30: American Imperial Stout
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Extremely rich malty aroma is typical. Extremely rich malty flavor 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 and Flavor:
- Medium-high to high with floral, citrus and/or herbal character.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors are high. Diacetyl should be absent.
- Body:
- Full
- Alcohol by Volume:
- 7.00% – 12.00%
- IBU:
- 50-80
- SRM Color:
- 40+
Category 31: Imperial Stout Specialty
- This imperial stout can be American or British with coffee, maple, chocolate, spices, peppers, etc added. In the description, describe the non traditional ingredients added to your imperial stout.
- Alcohol by Volume:
- 7.00% – 12.00%
- IBU:
- 40-80
- SRM Color:
- 40+
Category 32: Extreme Imperial Stout
- This imperial stout can be American or British Imperial Stouts that are over 12% Alcohol. Can be barrel or non-barrel. Can have coffee, maple, chocolate, spices, peppers, etc.
- Alcohol by Volume:
- 12.5%-25%
- IBU:
- 40-100
- SRM Color:
- 40+
Category 33: Pastry Stout
- This stout is brewed to be intentionally sweet and is often made with the addition of plenty of sugary ingredients. The end goal is typically to brew a beer that mimics the flavor–and sometimes appearance–of dessert.
Category 34: Golden Stout
- A golden stout is technically a beer that tastes like a rich dark stout, but without the color. Most have a blonde or perhaps amber color. It is certainly a novelty or niche beer, but interesting from a brewer’s perspective because the beer is brewed without the dark roasted grains we associate with traditional stouts.
- Alcohol by Volume:
- 5-10%
- IBU:
- 20-40
- SRM Color:
- 4-10
Ales
Category 35: Golden or Blonde Ale
- Color:
- Straw to light amber
- Clarity:
- Chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Light malt sweetness should be present in flavor.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor should be low to medium-low, present but not dominant.
- Fermentation Characteristics:
- Fruity esters may be perceived at low levels. Diacetyl and DMS should not be perceived.
- Body:
- Low to medium with a crisp finish
- Alcohol by Volume:
- 4.10% – 5.10%
- IBU:
- 15-25
- SRM Color:
- 3-7
Category 36: English Summer Ale
- Color:
- Pale to gold
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Residual malt sweetness is low to medium. Torrified or malted wheat is often used in quantities of 25 percent or less. Malt attributes such as biscuity or low levels of caramel are present.
- Perceived Hop Aroma and Flavor:
- English, American or noble-type hop aroma should be low to medium. English, American or noble-type hop flavor should not be assertive and should be well balanced with malt character.
- Fermentation Characteristics:
- Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Low to moderate fruity-estery character is acceptable. No diacetyl or DMS character should be apparent.
- Body:
- Low to medium-low
- Additional Notes:
- The overall impression is refreshing and thirst quenching.
- Alcohol by Volume:
- 3.70% – 5.10%
- IBU:
- 20-35
- SRM Color:
- 4-6
Category 38: ESB – Extra Special Bitter
- Color:
- Amber to deep copper
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Medium to medium-high
- Perceived Hop Aroma and Flavor:
- Medium to medium-high
- Fermentation Characteristics:
- Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity-estery and very low diacetyl characters are acceptable, but should be minimized in this form of Bitter. The absence of diacetyl is also acceptable.
- Body:
- Medium to full
- Additional Notes:
- When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect English and American hop character.
- Alcohol by Volume:
- 4.80% – 5.80%
- IBU:
- 30-55
- SRM Color:
- 8-14
Category 40: English Brown Ale
- Color:
- Copper to dark brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Roast malt may contribute to a biscuit or toasted aroma profile. Roast malt may contribute to the flavor profile. Malt profile can range from dry to sweet.
- Perceived Hop Aroma and Flavor:
- Very low
- Fermentation Characteristics:
- Low to medium-low levels of fruity-estery flavors are appropriate. Diacetyl, if evident, should be very low.
- Body:
- Medium
- Alcohol by Volume:
- 4.20% – 6.00%
- IBU:
- 15-25
- SRM Color:
- 15-22
Category 41: Strong/Imperial Brown Ale
- Color:
- Deep copper to very dark brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Roasted malt, caramel and chocolate aromas and flavors should be medium.
- Perceived Hop Aroma and Flavor:
- Low to medium
- Fermentation Characteristics:
- Low to medium-low. Fruity-estery aromas and flavors may be present. Diacetyl should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 6.00% – 10.00%
- IBU:
- 15-50
- SRM Color:
- 15-22
Category 42: Brown Porter
- Color:
- Dark brown to very dark. May have red tint.
- Clarity:
- Dark brown to very dark. May have red tint.
- Perceived Malt Aroma and Flavor:
- Low to medium malt sweetness. Caramel and chocolate character is acceptable. Strong roast barley or strong burnt or black malt character should not be perceived.
- Perceived Hop Aroma and Flavor:
- Very low to medium
- Fermentation Characteristics:
- Fruity-estery flavors are acceptable. Diacetyl should not be perceived.
- Body:
- Low to medium
- Alcohol by Volume:
- 4.40% – 6.00%
- IBU:
- 20-30
- SRM Color:
- 20-35
Category 43: Robust Porter
- Color:
- Very dark brown to black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Medium to medium-high. Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts.
- Perceived Hop Aroma and Flavor:
- Very low to medium
- Fermentation Characteristics:
- Fruity esters should be evident and balanced with all other characters. Diacetyl should not be perceived.
- Body:
- Medium to full
- Alcohol by Volume:
- 5.10% – 6.60%
- IBU:
- 25-40
- SRM Color:
- 30+
Category 44: Imperial Porter
- Color:
- Black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Extremely rich malty aroma is typical. Extremely rich malty flavor 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 and Flavor:
- Medium-high to high with floral, citrus and/or herbal character.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors are high. Diacetyl should be absent.
- Body:
- Full
- Alcohol by Volume:
- 7.00% – 12.00%
- IBU:
- 25-40
- SRM Color:
- 40+
Category 46: English Barley Wine Ale
- Color:
- Tawny copper to deep red/copper-garnet
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Residual malty sweetness is high.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor are very low to medium. English type hops are often used but are not required for this style.
- Fermentation Characteristics:
- Complexity of alcohols and fruity-estery attributes are often high and balanced with the high alcohol content. Low levels of diacetyl are acceptable. Caramel and some oxidized character (vinous aromas and/or flavors) may be considered positive attributes.
- Body:
- Full
- Alcohol by Volume:
- 8.50% – 12.20%
- IBU:
- 40-60
- SRM Color:
- 14-22
Category 50: Irish Red Ale
- Color:
- Copper-red to reddish-brown
- Clarity:
- Chill haze is acceptable at low temperatures. Slight yeast haze is acceptable for bottle conditioned examples.
- Perceived Malt Aroma and Flavor:
- Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
- Perceived Hop Aroma and Flavor:
- Not perceived to medium
- Fermentation Characteristics:
- Low levels of fruity-estery aroma and flavor are acceptable. Diacetyl levels may range from absent to very low.
- Body:
- Medium
- Alcohol by Volume:
- 4.10% – 5.5%
- IBU:
- 20-28
- SRM Color:
- 11-18
Category 51: American Amber/Red Ale
- Color:
- Copper to reddish-brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Medium-high to high maltiness with low to medium caramel character
- Perceived Hop Aroma and Flavor:
- American-variety hop character may range from low to medium-low in aroma and flavor.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor are low, if present. Diacetyl can be absent or perceived at very low levels.
- Body:
- Medium to medium-high
- Alcohol by Volume:
- 4.40% – 6.10%
- IBU:
- 30-40
- SRM Color:
- 11-18
Category 52: Imperial Red Ale
- Color:
- Deep amber to dark copper/reddish-brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Medium to high caramel malt character is present in aroma and flavor.
- Perceived Hop Aroma and Flavor:
- High hop aroma and flavor, derived from any variety of hops. Hop flavor is prominent, and balanced with other beer attributes.
- Fermentation Characteristics:
- Very high alcohol is a hallmark of this style. Complex alcohol flavors may be evident. Fruity-estery aromas and flavors are medium. Diacetyl should not be perceived.
- Body:
- Full
- Alcohol by Volume:
- 8.0%-10.6%
- IBU:
- 55-85
- SRM Color:
- 10-17
Category 53: American Brown Ale
- Color:
- Deep copper to very dark brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Roasted malt, caramel and chocolate aromas and flavors should be medium.
- Perceived Hop Aroma and Flavor:
- Low to medium
- Fermentation Characteristics:
- Low to med-low. Fruity-estery aromas and flavors may be present. Diacetyl should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 4.20% – 6.30%
- IBU:
- 25-45
- SRM Color:
- 15-26
Category 54: American Black Ale
- Color:
- Very dark to black
- Clarity:
- Opaque
- Perceived Malt Aroma and Flavor:
- Low to low-medium caramel malt and dark roasted malt aromas may be evident. Low to low-medium caramel malt and dark roasted malt flavors are evident. Astringency and burnt character of roast malt should be absent.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors should be low to medium. Diacetyl should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 6.30% – 7.60%
- IBU:
- 50-70
- SRM Color:
- 35+
Category 55: German Altbier
- Color:
- Copper to dark brown
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- A variety of malts including wheat may be used to produce medium-low to medium malt aroma and flavor. Roast malt attributes may be present at very low levels.
- Perceived Hop Aroma and Flavor:
- Low to medium. Character should reflect traditional German noble hops.
- Fermentation Characteristics:
- Fruity-estery aroma should be absent or very low. Fruity-estery flavors can be low. No diacetyl should be perceived.
- Body:
- Medium
- Additional Notes:
- The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
- Alcohol by Volume:
- 4.60% – 5.60%
- IBU:
- 25-52
- SRM Color:
- 11-19
Category 56: German Kölsch
- Color:
- Straw to gold
- Clarity:
- Chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Malt character is very low to low with soft sweetness. Caramel character should not be evident.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is low, and if evident, should express noble hop character.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors should be absent or present at very low levels. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not required for this style. Diacetyl should not be perceived.
- Body:
- Low to medium-low. Dry and crisp.
- Additional Notes:
- Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or final cold conditioning.
- Alcohol by Volume:
- 4.80% – 5.30%
- IBU:
- 18-25
- SRM Color:
- 4-6
Category 58: German Hefeweizen
- Color:
- Straw to amber
- Clarity:
- If served with yeast, appearance may be very cloudy.
- Perceived Malt Aroma and Flavor:
- Very low to medium-low
- Perceived Hop Aroma and Flavor:
- Not perceived to very low
- Fermentation Characteristics:
- Medium-low to medium-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high levels. No diacetyl should be perceived.
- Body:
- Medium to full
- Additional Notes:
- These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
- Alcohol by Volume:
- 4.90% – 5.60%
- IBU:
- 10-15
- SRM Color:
- 3-9
Category 59: French and Belgian Saison
- Color:
- Gold to light amber
- Clarity:
- Chill haze or slight yeast haze is acceptable.
- Perceived Malt Aroma and Flavor:
- Low, but providing foundation for the overall balance.
- Perceived Hop Aroma and Flavor:
- Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors are medium to high. Diacetyl should not be perceived. Very low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be evident but are not required. Fruitiness and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
- Body:
- Very low to low
- Alcohol by Volume:
- 4.40% – 8.40%
- IBU:
- 20-40
- SRM Color:
- 4-14
Category 60: Belgian Pale Ale
- Color:
- Gold to copper
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Malt aroma should be low. Caramel or toasted malt flavor is acceptable.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is low but noticeable. Noble-type hops are commonly used.
- Fermentation Characteristics:
- Low to medium fruity-estery aromas and flavors are evident. Low levels of yeast-derived phenolic spicy flavors and aromas may be perceived. Diacetyl should not be perceived.
- Body:
- Low to medium
- Alcohol by Volume:
- 4.10% – 6.30%
- IBU:
- 20-30
- SRM Color:
- 4-12
Category 62: Belgian Dubbel
- Color:
- Brown to very dark
- Clarity:
- Chill haze is acceptable at low temperatures. Slight yeast haze may be evident in bottle conditioned versions.
- Perceived Malt Aroma and Flavor:
- Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.
- Perceived Hop Aroma and Flavor:
- Low, if present.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors (especially banana) are appropriate at low levels. Diacetyl character should not be perceived.
- Body:
- Low to medium
- Additional Notes:
- Head should be dense and mousse-like.
- Alcohol by Volume:
- 6.30% – 7.90%
- IBU:
- 15-30
- SRM Color:
- 4-7
Category 63: Belgian Tripel
- Color:
- Pale to light amber
- Clarity:
- Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
- Perceived Malt Aroma and Flavor:
- Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
- Perceived Hop Aroma and Flavor:
- Low, if present
- Fermentation Characteristics:
- A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity-estery aromas and flavors, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be perceived.
- Body:
- Medium
- Additional Notes:
- Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidized character, if evident in aged Tripels, should be mild and pleasant.
- Alcohol by Volume:
- 7.10% – 10.10%
- IBU:
- 25-35
- SRM Color:
- 6-10
Category 64: Belgian Quadrupel
- Color:
- Amber to dark brown
- Clarity:
- Chill haze is acceptable at low temperatures.
- Perceived Malt Aroma and Flavor:
- Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
- Perceived Hop Aroma and Flavor:
- Not perceived to very low
- Fermentation Characteristics:
- Perception of alcohol can be strong. Complex fruity flavors, such as raisins, dates, figs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma should not be evident. Diacetyl and DMS should not be perceived.
- Body:
- Full with creamy mouthfeel
- Additional Notes:
- Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.
- Alcohol by Volume:
- 9.10% – 14.20%
- IBU:
- 25-50
- SRM Color:
- 8-20
Category 67: Belgian Witbier
- Color:
- Straw to pale
- Clarity:
- Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
- Perceived Malt Aroma and Flavor:
- Very low to low
- Perceived Hop Aroma and Flavor:
- Not perceived
- Fermentation Characteristics:
- Low to medium fruity-estery aromas and flavors should be present. Diacetyl should not be perceived. Mild phenolic spiciness and yeast flavors may be evident. Mild acidity is appropriate.
- Body:
- Low to medium, with a degree of creaminess from wheat starch.
- Additional Notes:
- Wits are brewed with malted barley, unmalted wheat and sometimes oats. They are spiced with coriander and orange peel. Coriander and light orange peel aroma may be perceived, sometimes as an unidentified spiciness.
- Alcohol by Volume:
- 4.8-5.6%
- IBU:
- 10-17
- SRM Color:
- 2-4
Category 68: Berliner Weisse
- Color:
- Straw to pale. These are the lightest of all German wheat beers. Versions made with fruits or other flavorings may take on corresponding hues.
- Clarity:
- May appear hazy or cloudy from yeast or chill haze
- Perceived Malt Aroma and Flavor:
- Malt sweetness is absent.
- Perceived Hop Aroma and Flavor:
- Not perceived
- Fermentation Characteristics:
- Fruity-estery aroma and flavor should be evident at low to medium levels. Diacetyl should not be perceived. Brettanomyces’ character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity, and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
- Body:
- Very low
- Additional Notes:
- Carbonation is high. Berliners are sometimes served with sweet fruit or herbal syrups. Contemporary examples may be brewed or served with fruit, spices, 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 the accurate evaluation of diverse entries. Subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, the brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.
- Alcohol by Volume:
- 2.80% – 3.80%
- IBU:
- 3-8
- SRM Color:
- 2-3
Category 69: Gose
- Leipzig-Style Goses are straw to medium amber. Appearance is cloudy/hazy with yeast character, which may have evidence of continued fermentation activity. Lemony or other citrus-like aromas are often present. Some versions may have the spicy aroma character of added coriander at low to medium levels. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to be very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. Lemony or other citrus-like flavors are often present. Some versions may have the spicy flavor character of added coriander on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Modern German Gose breweries typically introduce only pure beer yeast strains for fermentation. Traditional examples of Gose are spontaneously fermented, similar to Belgian-style gueuze/lambic beers, and should exhibit the complexity of acidic, flavor and aroma contributed by the introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. The overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice, and refreshment is ideal. The body is low to medium-low. At competitions, brewers might provide supplemental information such as modern or traditional versions, spices used if any, and/or information about the brewing process.
- Alcohol by Volume:
- 4.40% – 5.40%
- IBU:
- 10-15
- SRM Color:
- 3-9
Category 70: Fruit Gose
- Same as Gose above with the fruit complementing the ale.
- Alcohol by Volume:
- 4.40% – 5.40%
- IBU:
- 10-15
- SRM Color:
- Color takes on hue of fruit.
Category 71: Contemporary Gose
- Color:
- Usually straw to medium amber and can take on the color of added fruits or other ingredients such as darker malts.
- Clarity:
- Clear to hazy. Haze may or may not result from yeast.
- Perceived Malt Aroma and Flavor:
- Malt aroma and flavor is not present to very low.
- Perceived Hop Aroma and Flavor:
- Very low to low
- Fermentation Characteristics:
- Horsey, leathery, or earthy aromas contributed by Brettanomyces yeasts may be present but at low levels as these beers do not undergo prolonged aging. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented. Low to medium lactic acid character is present in all examples expressed as a sharp, refreshing sourness.
- Alcohol by Volume:
- 4.4%-5.4%
- IBU:
- 5-30
- SRM Color:
- 3-9
Category 72: Other Kettle Sours
- Sours that would not traditionally be classified as a gose, Berliner Weisse, or a smoothie sour.
Category 73: Smoothie Sours
- A smoothie sour beer, at its essence, is a beer that starts with a sour beer base and adds large amounts of unfermented fruit puree to create a mouthfeel, taste, and appearance that resembles fruit smoothies. Sourness is mild and there should be more notes of fruit and overall sweetness.
Lagers
Category 75: American Lager/Pilsner
- Color:
- Straw to gold
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Medium-low to medium
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is medium to high, exhibiting attributes typical of noble-type hops.
- Fermentation Characteristics:
- DMS, fruity-estery and diacetyl aromas and flavors should be absent.
- Body:
- Medium-low to medium
- Additional Notes:
- Up to 25% corn in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to subcategorize this category into rice and corn subcategories, or may wish to group Pre-Prohibition and Contemporary American-Style Pilseners as subcategories.
- Alcohol by Volume:
- 4.10% – 5.10%
- IBU:
- 5-14
- SRM Color:
- 2-4
Category 76: American Premium Lager
- This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color may be light straw to golden. Alcohol content and bitterness may also be greater. Hop aroma and flavor is low or negligible. Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
- Alcohol by Volume:
- 4.10% – 5.10%
- IBU:
- 6-15
- SRM Color:
- 2-6
Category 77: American Amber Lager
- Color:
- Gold to copper
- Clarity:
- ppearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Low to medium-low caramel or toasted malt aromas and flavors should be present.
- Perceived Hop Aroma and Flavor:
- Very low to medium-high
- Fermentation Characteristics:
- Fruity-estery and diacetyl aromas and flavors should be absent
- Body:
- Medium
- Alcohol by Volume:
- 4.80% – 5.40%
- IBU:
- 18-30
- SRM Color:
- 6-14
Category 78: California Common Beer
- Color:
- Light amber to medium amber
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Toasted malt and/or caramel malt aroma and flavor may be perceived.
- Perceived Hop Aroma and Flavor:
- Low to medium-low
- Fermentation Characteristics:
- Fruity-estery aromas and flavors 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.
- Alcohol by Volume:
- 4.60% – 5.70%
- IBU:
- 35-45
- SRM Color:
- 8-15
Category 79: Bohemian Pilsener
- Color:
- Straw to gold
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- A slightly sweet and toasted, biscuity, bready malt aroma and flavor is evident.
- Perceived Hop Aroma and Flavor:
- Low to medium-low, derived from noble-type hops.
- Fermentation Characteristics:
- Very low levels of diacetyl and DMS character, if perceived, are characteristic of this style and may accent malt character. Low levels of fermented malt-derived sulfur compounds may be evident.
- Body:
- Medium
- Additional Notes:
- The head should be dense.
- Alcohol by Volume:
- 4.1%-5.1%
- IBU:
- 30-45
- SRM Color:
- 3-7
Category 80: German Lager/Pilsener
- Color:
- Straw to pale
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- A malty sweet aroma and flavor should be present.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is moderate and pronounced, derived from late hopping (not dry hopping) with noble-type hops.
- Fermentation Characteristics:
- Very low levels of DMS aroma and flavor, usually below most people’s thresholds, may be detectable by trained or sensitive palates. Other fermentation or hop-derived sulfur aromas and flavors may be perceived at low levels. Fruity-estery aromas and flavors should not be perceived. These are well attenuated beers.
- Body:
- Medium-light
- Additional Notes:
- The head should be dense, pure white and persistent.
- Alcohol by Volume:
- 4.6%-5.3%
- IBU:
- 30-40
- SRM Color:
- 3-4
Category 82: Mexican Pilsner
- Color:
- Straw to pale
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Residual malt aroma and flavor may be perceived at low levels.
- Perceived Hop Aroma and Flavor:
- Low to medium-low
- Fermentation Characteristics:
- Very low levels of DMS aroma and flavor are acceptable. Fruity-estery and diacetyl aromas and flavors should not be perceived.
- Body:
- Low to medium
- Additional Notes:
- These beers are often brewed with rice, corn, wheat, or other grains making up part of the mash. Sugar adjuncts may be added during the wort production process.
- Alcohol by Volume:
- 4.20% – 5.30%
- IBU:
- 15-28
- SRM Color:
- 3-4
Category 83: Münchner Helles
- Color:
- Pale to golden
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and 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 and Flavor:
- Hop aroma is not perceived to low. Hop flavor is very low to low, derived from noble-type hops.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors should not be perceived. Diacetyl should not be perceived. DMS should not be perceived. A very low level of fermentation-derived sulfur attributes may be evident in balance with other characters.
- Body:
- Medium
- Alcohol by Volume:
- 4.80% – 5.60%
- IBU:
- 18-25
- SRM Color:
- 4.5-5
Category 84: Münchner Dunkel
- Color:
- Light brown to brown
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Malt character is low to medium, with chocolate, roast, bread or biscuit aromas and flavors contributed by the use of dark Munich malt.
- Perceived Hop Aroma and Flavor:
- Very low to low, derived from noble-type hops.
- Fermentation Characteristics:
- Fruity-estery and diacetyl aromas and flavors should not be perceived.
- 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.
- Alcohol by Volume:
- 4.80% – 5.30%
- IBU:
- 16-25
- SRM Color:
- 15-20
Category 85: Märzen/Oktoberfest
- Color:
- Pale to reddish-brown
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and 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 and Flavor:
- Hop aroma and flavor is low and of noble character.
- Fermentation Characteristics:
- Fruity-estery and diacetyl aromas and flavors should not be perceived
- Body:
- Medium
- Alcohol by Volume:
- 5.1%-6.0%
- IBU:
- 18-25
- SRM Color:
- 4-15
Category 86: Vienna-Style Lager
- Color:
- Copper to reddish-brown
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Characterized by malty aroma and light malt sweetness, which should have a lightly toasted malt character.
- Perceived Hop Aroma and Flavor:
- Very low to low, derived from noble-type hops.
- Fermentation Characteristics:
- DMS, diacetyl, and fruity esters should not be perceived.
- Body:
- Medium
- Alcohol by Volume:
- 4.80% – 5.40%
- IBU:
- 22-28
- SRM Color:
- 12-26
Category 87: 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 and 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 and Flavor:
- Hop aroma and flavor is very low to low, derived from noble-type hops.
- Fermentation Characteristics:
- Fruity-estery and diacetyl aromas and flavors should not be perceived
- Body:
- Low to medium-low
- Alcohol by Volume:
- 3.80% – 4.90%
- IBU:
- 22-30
- SRM Color:
- 25-30
Category 88: Bock
- Color:
- Dark brown to very dark
- Clarity:
- Appearance should be bright; chill haze should not be present.
- Perceived Malt Aroma and 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 and Flavor:
- Very low
- Fermentation Characteristics:
- Fruity-estery aromas and flavors if present, should be minimal. Diacetyl should not be perceived.
- Body:
- Medium to full
- Alcohol by Volume:
- 6.30% – 7.60%
- IBU:
- 20-30
- SRM Color:
- 20-30
Category 89: German 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 bright; chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Light toasty and/or bready aroma and flavor is often evident. Roast or heavy toast/caramel malt aromas and flavors should not be present.
- Perceived Hop Aroma and Flavor:
- Low to medium-low, derived from noble-type hops.
- Fermentation Characteristics:
- Fruity-estery aromas and flavors, if present, should be low. Diacetyl should not be perceived.
- Body:
- Medium to full
- Alcohol by Volume:
- 6.3%-8.1%
- IBU:
- 20-38
- SRM Color:
- 4-10
Category 91: Baltic-Style Porter
- Color:
- Very deep ruby/garnet to black
- Clarity:
- Often opaque. When clarity is perceivable, chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars and licorice along with chocolate character of roasted malts are present. Roasted dark malts may contribute coffee character but there should be no bitter or astringent flavors. Debittered roast malts are best used for this style.
- Perceived Hop Aroma and Flavor:
- Very low. Floral hop aroma can complement aromatics.
- Fermentation Characteristics:
- Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and flavors and/or higher levels of fruitiness suggestive of berries, grapes and plums, but not banana. Fruity-estery aromas and flavors from warm fermentation is not appropriate. Diacetyl and DMS should not be apparent.
- Body:
- Medium to full
- Additional Notes:
- Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer.
- Alcohol by Volume:
- 7.60% – 9.10%
- IBU:
- 35-40
- SRM Color:
- 40+
Category 92: India Pale Lager
- Color:
- Straw to gold
- Clarity:
- Hop haze is allowable. Chill haze should not be present.
- Perceived Malt Aroma and Flavor:
- Medium-low to medium, exhibiting bready, cracker-like or other attributes typical of pale malts.
- Perceived Hop Aroma and Flavor:
- Medium to high with attributes typical of hops of any origin
- Fermentation Characteristics:
- Fruity esters, DMS and diacetyl should not be present.
- Body:
- Medium-low to medium
- Additional Notes:
- This style of beer should exhibit the fresh character of hops.
- Alcohol by Volume:
- 5.6%-7.0%
- IBU:
- 30-70
- SRM Color:
- 3-6
Category 93: Dortmunder Export
- Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both.
- Color:
- Light gold to deep gold
- Clarity:
- Clear
- Body:
- Medium
- Alcohol by Volume:
- 4.7 – 5.4%
- IBU:
- 16–22
- SRM Color:
- 3-5
Hybrids
Category 95: American Cream Ale
- Color:
- Straw to gold
- Clarity:
- Chill haze should be very low or not be present.
- Perceived Malt Aroma and Flavor:
- Medium-low to medium pale malt aroma may be present. Caramel malt aroma and flavor should be absent. The dominant flavor is of pale malt sweetness at medium-low to medium levels. Corn or other adjuncts may be perceived at low levels.
- Perceived Hop Aroma and Flavor:
- Hop aroma and flavor is very low to low or may be absent.
- Fermentation Characteristics:
- Fruity-estery aroma and flavor may be perceived. Sulfur and/or DMS should be absent or extremely low. Diacetyl should not be perceived.
- Body:
- Low
- Additional Notes:
- These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold.
- Alcohol by Volume:
- 4.2-5.6%
- IBU:
- 10-22
- SRM Color:
- 2-5
Category 98: American Style Beer/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 or berry.
- Clarity:
- Clear or hazy is acceptable.
- Perceived Malt Aroma and Flavor:
- Not perceived to medium-low
- Perceived Hop Aroma and Flavor:
- Not perceived to medium-low
- Fermentation Characteristics:
- American-Style Fruit/Berry 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/Berry beers exhibiting acidic sourness from cultured or wild bacterial fermentation should be categorized elsewhere. Acidic bacterial fermentation, if present, contributes to acidity and enhances fruity balance. No wild fermentation should be evident.
- Body:
- Varies with style
- Additional Notes:
- Fruit/Berry aromas, ranging from subtle to intense, should be evident 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 and/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 and/or aroma could be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy should be categorized as an Herb and Spice Beer. Fruit Beers brewed with wheat should be categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be categorized as Field 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 upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-12%
- IBU:
- 5-70
- SRM Color:
- 5-50
Category 99: 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 and Flavor:
- Can vary from not perceived to medium-high
- Perceived Hop Aroma and Flavor:
- Low to high
- Fermentation Characteristics:
- Acidic bacterial fermentation attributes may be evident. If present, it contributes to acidity and enhances fruity balance.
- Body:
- Varies with style
- Additional Notes:
- Fruit aromas, ranging from subtle to intense, should be evident and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be categorized as Field Beers. 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. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood should be categorized in other Wood-Aged Beer categories. Fruited Belgian-style beers which exhibit Brettanomyces may be categorized in this style, when no other category exists for such beers. However, a fruited Saison exhibiting Brett 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. 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 fruit(s) used or processing which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5–12%
- IBU:
- 5-70
- SRM Color:
- 5-50
Category 100: Vegetable Beer
- (Peanuts are considered a vegetable but will be judged in the Peanut Butter category.)
- Color:
- Can range from pale to very dark depending on the underlying style, and may be influenced by the color of added ingredients.
- Clarity:
- Clear to hazy is acceptable.
- Perceived Malt Aroma and Flavor:
- Very low to medium-high
- Perceived Hop Aroma and Flavor:
- Very low to medium-high
- Fermentation Characteristics:
- Varies with underlying style
- Body:
- Varies with underlying style
- Additional Notes:
- Vegetable aromas, ranging from subtle to intense, should be evident, 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 beers containing coconut should be entered as Field Beers. All beers containing chili peppers should be categorized as Chili Beers. Beers containing nuts should be categorized as Field 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 upon which the entry is based, or other information unique to the entry such as vegetable(s) used or processing which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-12%
- IBU:
- 5-70
- SRM Color:
- 5-50
Category 102: Coconut Beer
- Coconut beers are any beers using raw or toasted coconut as an adjunct in either mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Coconut qualities should not be overpowered by hop character. To allow for accurate judging, the brewer may list a classic style of base beer, and/or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
- Alcohol by Volume:
- 2.5-18%
- IBU:
- 5-70
Category 103: Herb and Spice Beer
- Color:
- Varies depending on underlying style
- Clarity:
- Clear to hazy is acceptable
- Perceived Malt Aroma and Flavor:
- Varies depending on the intention of brewer
- Perceived Hop Aroma and Flavor:
- Not essential, but may be evident and may be more aggressive than herb-spice character.
- Fermentation Characteristics:
- Aromas and flavors of individual spices may not always be identifible.
- Body:
- Varies with underlying style
- Additional Notes:
- Herb and Spice beers are any beers using herbs or spices derived from roots, seeds, fruits, vegetables, flowers, etc. Herb and/or spice characters can range from subtle to intense. Classifying these beers can be complex. Beers that exhibit herbal and/or spicy character are considered Herb and Spice Beers. Beers brewed with chili peppers are categorized as Chili Pepper 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 an 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 which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-12%
- IBU:
- 5-70
- SRM Color:
- 5-50
Category 104: Chili Pepper Beer
- Color:
- Can range from pale to very dark depending on the underlying style
- Clarity:
- Clear or hazy is acceptable.
- Perceived Malt Aroma and Flavor:
- Can vary from very low to medium-high depending on the underlying style.
- Perceived Hop Aroma and Flavor:
- Very low to very high
- Fermentation Characteristics:
- Chili pepper aroma and flavor attributes should be harmonious with the underlying beer style. Chili pepper character may be expressed as vegetal, spicy and/or hot on the palate.
- Body:
- Representative of underlying style
- Additional Notes:
- Chili Beers are any beers using chili peppers for flavor, aroma, and/or heat. Chili’s character can range from subtle to intense. Chili pepper aroma may or may not be evident. Within the framework of these guidelines, all beers containing chili peppers should be categorized as Chili Beers. Beers that represent more than one style, such as chili beers with chocolate, should be categorized as Chili 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 the 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 chili(s) used or processing which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-13.3%
- IBU:
- 5-70
- SRM Color:
- 5-50
Category 105: Chocolate/Cocoa Beer
- Color:
- Light amber to black depending on the underlying style
- Clarity:
- Clear to hazy beer is acceptable.
- Perceived Malt Aroma and Flavor:
- Medium-low to medium-high malt sweetness balanced with cocoa flavors and aromas
- Perceived Hop Aroma and Flavor:
- Hop aroma is not perceived to be very low. Hop flavor may be lower than is designated for the underlying style allowing chocolate to contribute to the flavor profile without becoming excessively bitter.
- 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 any beers incorporating dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category. 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 an 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 type or form of chocolate used or other factors which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-12%
- IBU:
- 15-40
- SRM Color:
- 15-50
Category 106: Coffee Flavored Beer
- Color:
- Pale to black depending on the underlying style
- Clarity:
- lear to hazy is acceptable.
- Perceived Malt Aroma and Flavor:
- Medium-low to medium malt sweetness provides balance with coffee flavor and aroma.
- Perceived Hop Aroma and Flavor:
- Low to high depending on the underlying style
- Fermentation Characteristics:
- Typical of underlying style
- Body:
- Reflective of the underlying beer style
- Additional Notes:
- Coffee beers incorporate coffee in any form. 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 may also be present. 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 type or form of coffee used or other factors which influence perceived sensory outcomes.
- Alcohol by Volume:
- 2.5-15%
- IBU:
- 15-40
- SRM Color:
- 15-50
Category 107: Rye Beer
- Color:
- A wide range of color 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 and Flavor:
- In darker versions, malt aromas and flavors can optionally include low roasted malt character 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 and Flavor:
- Low to medium-high
- Fermentation Characteristics:
- Low levels of spicy, fruity-estery aromas are typical. Yeast-derived aromas and flavors such as phenolic, and clove-like may be present when consistent with the underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be perceived. Low to medium yeast aroma may be present in versions packaged with yeast.
- Body:
- Low to medium
- Additional Notes:
- The grist should include sufficient rye so that rye character is evident in the beer. Beers brewed with rye that does not exhibit rye character should be categorized into other beer styles. Rye character is often described as slightly spicy and subtly black pepper-like. Versions served with yeast should portray a full yeasty mouthfeel. 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 factors which influence perceived sensory outcomes.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 108: 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 and Flavor:
- Varies with underlying beer style
- Perceived Hop Aroma and Flavor:
- Varies with underlying beer style
- Fermentation Characteristics:
- Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties.
- Body:
- Varies with underlying beer style
- Additional Notes:
- Any smoke beer that does not fit other smoke beer categories are appropriately categorized here. 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), or other information unique to the entry such as the type of wood smoke or processing that influence perceived sensory outcomes.
Category 109: Honey Beer
- Color:
- Color as appropriate to base beer style.
- Clarity:
- Clear or hazy beer is acceptable, but most commercial examples are bright.
- Additional Notes:
- These beers are brewed using honey and malted barley. Beers may be brewed to any style. The character of honey should be perceived in the flavor and balanced with other flavors. The brewer must list the base beer style.
- Alcohol by Volume:
- 2.5–11.9
- IBU:
- Variable IBU
Barrel Aged
Category 110: Barrel Aged Pale Beer
- A wood- or barrel-aged pale to amber beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood, that meets the criteria for color shown below. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanilla and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- 3.75-12%
- SRM Color:
- 4-20
Category 111: Barrel Aged Dark Beer
- Any classic style or unique experimental style of dark beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should have color greater than 20 SRM, but contain alcohol less than 6.25% a.b.v. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged classic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer styles. Dark fruited or spiced beer would also be appropriately entered in this category. Sour wood-aged dark beers, and higher alcohol wood-aged versions of classic styles and higher alcohol beer styles with >6.25% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in other categories or subcategories shown below. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- 3.75-6.25%
- SRM Color:
- 21-80
Category 112: Barrel Aged Strong Beer
- Any strong classic style or unique, experimental style of beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this category should contain greater than 6.25% a.b.v. They may have any range of color or other characteristics. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged strong beer styles include but are not limited to imperial stout, double porter, triple pale ale or any other strong beer style that meets the criteria for alcohol content. Sour higher alcohol wood-aged beer (> 6.25% a.b.v.) of any color should be entered in the appropriate category shown below. The brewer should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Category 113: Barrel-Aged Strong Stout/Porter
- A wood/barrel-aged strong stout or porter are any of the traditional stronger stout or porter styles that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 6.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout that meet the criteria for alcohol content. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- 7.5–12.5%
- IBU:
- Varies with style
- SRM Color:
- 40+
- EBC:
- 80+
Category 114: Barrel-Aged Strong Stout/Porter-Extreme (Over 12.5 ABV)
- A wood/barrel-aged strong stout or porter are any of the traditional stronger stout or porter styles that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 12.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout that meet the criteria for alcohol content. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- 12.60%+
- IBU:
- Varies with style
- SRM Color:
- 40+
- EBC:
- 80+
Category 115: Barrel-Aged Strong Stout/Porter Specialty
- A wood/barrel-aged strong stout or porter with spices, chocolate, peppers, etc added. These non traditional stout or porter styles have been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 6.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- 7.50–18.50%
- IBU:
- Varies with style
- SRM Color:
- 40+
- EBC:
- 80+
Category 116: Barrel-Aged Sour Beer
- A wood/barrel-aged sour beer is any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial-induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. The wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by the flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident, or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer characters. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel is sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port/whiskey/wine/sherry/other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 117: Barrel-Aged Fruited Sour Beer
- A fruited wood/barrel-aged sour beer is any fruited lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by the flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with another beer character. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Entries in this subcategory have fruit added at different stages up to and including during wood aging. Ultimately a balance of flavor, aroma and mouthfeel is sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors and with fruit flavors and aroma. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style, type of wood used (new or old, oak or other wood types), type(s) of microbial contribution, previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), fruit used, and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 118: Wood/Barrel- Fruit Beer
- A wood/barrel-aged Fruit Beer is any style of beer(except sour) that has fruit added and has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 119: Wood/Barrel Strong Scotch Ale
- A wood/barrel-aged Scotch Ale is traditional strong Scotch Ale that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
- Alcohol by Volume:
- 6.5–12%
- IBU:
- 25-35
- SRM Color:
- 15-30
Category 120: Barrel-Aged Barley Wine
- A wood/barrel-aged Barley Wine can be either an American or English barley wine that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. Subcategories can be English, American, and Specialty.
- Alcohol by Volume:
- 8.5–14%
- IBU:
- 40-100
- SRM Color:
- 12-22
Category 121: Barrel-Aged Quad/Belgian Dark Ale
- A wood/barrel-aged Quad/Belgian Dark Ale that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
- Alcohol by Volume:
- 8.5–14.2%
- IBU:
- 25-50
- SRM Color:
- 8-35
Category 122: Blended Barrel-Aged Beer
- A wood/barrel-aged that uses multiple styles, barrels and/or batches
Category 123: Spirits (non-whiskey) Barrel Aged Beer
- Any style of beer aged in a non-whiskey/bourbon barrel. The style of beer must be in the description and the sub-category of spirits barrel must be specified on the entry. Subcategories can be Brandy Barrel Aged Beer, Tequila Barrel Aged Beer, Rum Barrel Aged Beer, and Other.
Category 124: Wine Barrel Aged Beer
- Any style of beer aged in a wine barrel. The style of beer and the style of wine must be in the description and the sub-category of wine barrel must be specified on the entry. Subcategories can be Traditional Red, Traditional White, and Other.
Category 125: Barrel-Aged Brett / Wild Beer
- A wood/barrel-aged Brett or Wild Beer that has been aged for a period of time in a wooden barrel or in contact with wood. The sub-category of beer (Brett or wild) must be specified on the entry.
Category 126: Barrel-Aged German Lager
- A wood/barrel-aged German Lager that has been aged for a period of time in a wooden barrel or in contact with wood. The sub-category of beer must be specified on the entry. Subcategories can be Doppelbock, Baltic Porter, and Other.
Category 127: Foeders and Cask Aged Beer
- Beers that are aged in foeders or un-used barrels. Subcategories can be Ales and Lagers.
Specialty
Category 128: Aged Beer
- Aged Beers are any range of color from very light to black. Aged Beers are any beer aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with extended and creative aging conditions. Generally, but not exclusively, beers with high hopping rates, roast malt content, high alcohol content, and/or complex herbal, smoke, or fruit content lend themselves to aging. Beers that are wood-aged, or exhibit Brettanomyces characters or sour/acidic beers should be classified or entered into other categories if those options are available. Beers in this category may be aged in bottles or any type of food-grade vessel. Aged character may manifest itself in mouthfeel, aroma, and flavor. Often the aged character is an expression of oxidative reactions that either bring individual extreme characters into harmony or are characters unique unto themselves. Sherry, fruity, and hop transitions are common during aging. No matter what the effect, the overall balance should be balanced, harmonic, and not extreme or distastefully aggressive. The level of changes created by aging will vary with different types of beer types. Lighter flavored beer types may often manifest aggressive and distasteful oxidation. Whereas higher elevations of hops, malt, or alcohol can help create synergies with “good” oxidative change. The body is variable with style. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager, or experimental style of the beer being aged, experimental or interesting techniques or ingredients, length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging.
Category 129: Experimental Beer
- An experimental beer is any beer (lager, ale or other) that is primarily grain–based and employs unusual techniques and/or ingredients. All entries in this subcategory must derive a minimum 51% of the fermentable carbohydrates from malted grains. Judges may consider the overall uniqueness of the process, ingredients used and creativity when evaluating beers entered in this category. Beers not easily matched to other existing categories in this competition would be appropriately entered into this category. For purposes of this competition, beers that are a combination of two or more hybrid and/or traditional categories (spice, fruit, smoke, specialty, porter, etc.) will also be appropriately entered into this category. Unless they represent a combination of two or more hybrid and/or traditional categories, most wood-and barrel-aged beers would probably be more appropriately entered in one of the many wood- and barrel-aged categories or subcategories shown below. To allow for accurate judging the brewer must identify the classic style(s), experimental style(s), process(es) and/or ingredients used to make the beer unique. Beer entries not accompanied by this information will be at a disadvantage during judging.
Category 133: Brett Beer
- Aroma: Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character. Appearance: Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault. Flavor: Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett. Mouth Feel: Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable. Overall Impression Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 135: Session Beer
- Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style’s character and the lower alcohol content. Drinkability is a character in the overall balance of these beers. Beers in this category must not exceed 4.1% alcohol by weight (5.1% alcohol by volume). To allow for accurate judging the brewer must identify the base style by name or category number that is being created lower in alcohol and/or appropriately identify the style created (for example: half-alt, singlefest or baby bock). Beer entries not accompanied by this information will be at a disadvantage during judging. Subcategories can be Ales (2.5-4.5% ABV) and Lagers (2.5-4.5% ABV).
- Alcohol by Volume:
- 4.0-5.1%
- IBU:
- 10-30
- SRM Color:
- 2+
- EBC:
- 4+
Category 136: Gluten-Free Beer
- A beer that is made from fermentable sugars, grains and converted carbohydrates. Ingredients do not contain gluten, in other words zero gluten (No barley, wheat, spelt, oats, rye, etc). May or may not contain malted grains that do not contain gluten. Brewers typically design and identify these beers along other style guidelines with regard to flavor, aroma and appearance profile. 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. To allow for accurate judging the brewer must identify the ingredients and fermentation type used to make the beer, and/or the classic beer style being elaborated upon (if there is one) with regard to flavor, aroma and appearance.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 137: Near Gluten-Free Beer
- Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduce.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 138: Peanut/Peanut Butter Beer
- Peanut Beers are any beers using peanuts, peanut flavors, or peanut butter as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what nuts are used, and may also list a classic style of the base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 139: Nut Beer
- Nut Beers are any beers using nuts/nut flavors(hazelnut almonds etc) as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what nuts are used, and may also list a classic style of the base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 140: Tea Beer
- Tea Beers are any beers using tea (Chai, black, green, etc) as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what teas are used, and may also list a classic style of the base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
- Alcohol by Volume:
- Varies with style
- IBU:
- Varies with style
- SRM Color:
- Varies with style
Category 141: Historical Beers
- This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past.
Subcategories:
Charity / Pink Boots
Category 142: Charity / Pink Boots
- Any style of beer brewed with the 2023 Pink Boots Society Hop Blend (more information available at https://www.pinkbootssociety.org/pink-boots-brew/)