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:
Medium-low to medium-high, expressed as floral, herbal, earthy, stone fruit or other attributes.
Fermentation Characteristics:
Fruity esters are medium to medium-high. Diacetyl is usually absent in these beers but may be present at very low levels
Body:
Medium
Alcohol by Volume:
4.40% – 5.30%
IBU:
20-40
SRM Color:
5-12
Category 2: American Pale Ale
Color:
Straw to light amber
Clarity:
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma and Flavor:
Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma and Flavor:
High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Fermentation Characteristics:
Fruity esters may be low to high. Diacetyl should not be perceived.
Body:
Medium
Alcohol by Volume:
4.40% – 5.40%
IBU:
IBU: 30-50
SRM Color:
4-7
Category 3: American Strong Pale Ale
Color:
Pale to copper
Clarity:
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma and Flavor:
Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma and Flavor:
High to very high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic-catty, citrusy, piney or resinous.
Fermentation Characteristics:
Fruity esters may be low to high. Diacetyl should not be perceived.
Body:
Medium
Alcohol by Volume:
5.60% – 6.40%
IBU:
40-50
SRM Color:
3-8
Category 4: International Style Pale Ale
Color:
Gold to copper
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, exhibiting diverse hop aroma and flavor attributes.
Fermentation Characteristics:
Fruit esters are low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.
Body:
Low to medium
Additional Notes:
Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. Overall impression is a well-integrated, easy drinking, refreshing ale with distinctive hop aroma and flavor attributes including any of floral, herbal, fruity, tropical, pine, or many others.
Alcohol by Volume:
4.40% – 6.60%
IBU:
20-42
SRM Color:
5-12
Category 5: Australian-Style Pale Ale
Color:
Straw to copper
Clarity:
Chill or yeast haze is acceptable at low levels.
Perceived Malt Aroma and Flavor:
Low malt sweetness and other malt attributes are present.
Perceived Hop Aroma and Flavor:
Low to medium
Fermentation Characteristics:
Perceivable fruity esters should be present, and are a defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl is usually absent in these beers ut may be present at very low levels. DMS should not be present.
Body:
Low to medium-low with a dry finish
Alcohol by Volume:
4.0%-6.0%
IBU:
15-35
SRM Color:
3-10
Category 6: Juicy or Hazy Pale Ale
Color:
Straw to light amber
Clarity:
Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma 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 a wide range of attributes, especially fruity, tropical, juicy, and others.
Fermentation Characteristics:
Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complimentary to the hop profile. Diacetyl should not be present.
Body:
Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional Notes:
Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness.
Alcohol by Volume:
4.40%-5.40%
IBU:
5-30
SRM Color:
3-7
Category 7: Juicy or Hazy Strong Pale Ale
Color:
Straw to light amber
Clarity:
Very low haze to very high degree of cloudiness. 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 a wide range of attributes, especially fruity, tropical, juicy, and others.
Fermentation Characteristics:
Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body:
Medium-low to medium-high. A silky or full mouthfeel may contribute to the overall flavor profile.
Additional Notes:
Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise, the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.
Alcohol by Volume:
5.60%-6.40%
IBU:
15-40
SRM Color:
3-8
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.
Color:
N/A
Clarity:
N/A
Perceived Malt Aroma and Flavor:
N/A
Perceived Hop Aroma and Flavor:
N/A
Fermentation Characteristics:
N/A
Body:
N/A
Alcohol by Volume:
4.40% – 6.40%
IBU:
5 – 50
SRM Color:
3 – 12
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

Subcategories:

IPAs
Category 10: British-Style India Pale Ale
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:
Medium to high, expressed as floral, herbal, earthy, stone fruit or other attributes from high hopping rates
Fermentation Characteristics:
Fruity esters are medium to 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:
A wide range of hop varieties may be used for bitterness or for approximating traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version
Alcohol by Volume:
4.50% – 7.10%
IBU:
35-63
SRM Color:
6-14
Category 11: Imperial India Pale Ale
Color:
Straw to medium amber
Clarity:
Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma and Flavor:
Low to medium pale malt character is typical. Low pale caramel malt character may be present.
Perceived Hop Aroma and Flavor:
High to intense, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others. Hop character should be fresh and evident, and should not be harsh.
Fermentation Characteristics:
Alcohol content is medium-high to high and evident. Fruity esters 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 character should not be present. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale
Alcohol by Volume:
7.60% – 10.60%
IBU:
65-100
SRM Color:
2-7
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:
9.50-18.00%
IBU:
65+
SRM Color:
5-13
Category 13: American-Style India Pale Ale
Color:
Pale to copper
Clarity:
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma and Flavor:
Medium-low to medium maltiness is present in aroma and flavor
Perceived Hop Aroma and Flavor:
High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Fermentation Characteristics:
Fruity esters are low to high. Diacetyl and DMS 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. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.
Alcohol by Volume:
6.30% – 7.60%
IBU:
50-70
SRM Color:
4-12
Category 14: Session India Pale Ale
Color:
Straw to copper
Clarity:
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma and Flavor:
A low to medium maltiness should be present in aroma and flavor.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
Fermentation Characteristics:
Fruity esters are low to medium. Diacetyl should not be present.
Body:
Low to medium
Additional Notes:
Session India Pale Ales are lower alcohol versions of any of the various American, Juicy or Hazy, British or other India Pale Ale styles from around the world. Balance and high drinkability are key to a successful Session India Pale Ale. Hop aroma and flavor attributes hew to the underlying India Pale Ale style being made at lower strength. Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. An India Pale Ale made to alcohol content below 0.5% abv (0.4% abw) is categorized as a Non-Alcohol Malt Beverage.
Alcohol by Volume:
0.50% – 5.00%
IBU:
20 – 55
SRM Color:
3 – 12
Category 15: Brut IPA
Color:
Straw to gold.
Clarity:
Brilliant to moderately hazy.
Perceived Malt Aroma and Flavor:
There shouldn’t be a significant malt presence or yeast profile.
Perceived Hop Aroma and Flavor:
High to very-high with big flavors of tropical fruit, citrus, pine, and stone-fruit
Fermentation Characteristics:
Neutral to slightly fruity fermentation profile. Diacetyl should not be present.
Body:
Low to medium.
Additional Notes:
Brut IPA is pale in color and has a bone-dry body with fruity hop aromas. Think of a sparkling glass of dry Champagne but with fruit-forward hop aromas.
Alcohol by Volume:
6.00% – 7.50%
IBU:
20-40
SRM Color:
2-5
Category 16: Fruit IPA
Color:
Varies by what fruit is added.
Clarity:
Varies by fruit is added.
Perceived Malt Aroma and Flavor:
Medium-low to medium maltiness is present in aroma and flavor
Perceived Hop Aroma and Flavor:
High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Fermentation Characteristics:
Fruity esters are low to high. Diacetyl and DMS should not be perceived.
Body:
Medium-low to medium
Additional Notes:
Should be judged on the balance of the sweetness or tartness of the fruit and hops and malt of the IPA.
Alcohol by Volume:
6.30%-7.50%
IBU:
50-70
SRM Color:
4-12
Category 17: West Coast-Style IPA
Color:
Straw to gold
Clarity:
Chill haze or hop haze is acceptable at low levels
Perceived Malt Aroma and Flavor:
Low to medium-low. Caramel or roasted malt character should not be present.
Perceived Hop Aroma and Flavor:
High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others.
Fermentation Characteristics:
Fruity esters range from low to medium. DMS, acetaldehyde, and diacetyl should not be present. These beers are characterized by a high degree of attenuation.
Body:
Low to medium
Additional Notes:
These beers are highly attenuated with an assertive hop character and a dry, crisp finish. While the West Coast India Pale Ale style has been around for some time, the style itself has progressed over time from original inception to modern day examples – this guideline serves to align directly with modern-day examples of the style.
Alcohol by Volume:
6.30% – 7.50% (beyond this would be considered a double IPA)
IBU:
50-75
SRM Color:
2-6
Category 18: New Zealand-Style 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 to medium intensity malt attributes are present in aroma and flavor
Perceived Hop Aroma and Flavor:
High to intense, exhibiting attributes such as floral, fruity (tropical, stone fruit, and other), sulfur/diesel-like, citrusy, and grassy
Fermentation Characteristics:
Fruity esters are low to high, acceptable but not essential.
Body:
Medium-low to medium with a dry finish
Additional Notes:
Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt accentuated version. Hop attributes are dominant and balanced with malt character.
Alcohol by Volume:
6.30% – 7.50%
IBU:
50-70
SRM Color:
6-12
Category 19: New England/Juicy/Hazy IPA
Color:
Straw to light amber
Clarity:
Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma and Flavor:
Low to medium-low malt aroma and flavor may be present.
Perceived Hop Aroma and Flavor:
High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Fermentation Characteristics:
Medium to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body:
Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional Notes:
Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales.
Alcohol by Volume:
6.30% – 7.50%
IBU:
20-50
SRM Color:
3-7
Category 20: New England/Juicy/Hazy DIPA
Color:
Straw to light amber
Clarity:
Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma and Flavor:
Low to medium malt aroma and flavor may be present
Perceived Hop Aroma and Flavor:
High to intense, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Fermentation Characteristics:
Medium-high to high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body:
Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional Notes:
Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma hop-derived attributes often 50 | Page present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.
Alcohol by Volume:
7.60%-10.60%
IBU:
30 – 80
SRM Color:
2-7
Category 21: Experimental IPA
Color:
Straw to very dark, varying widely with ingredients used
Clarity:
May range from clear to very high degree of cloudiness. Starch, yeast, hop, protein, and other compounds can contribute to a wide range of hazy appearances within this category.
Perceived Malt Aroma and Flavor:
Very low to medium-low malt aroma and flavor may be present, and may exhibit attributes typical of various adjuncts and specialty malts.
Perceived Hop Aroma and Flavor:
Medium to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Fermentation Characteristics:
Fruity esters are low to high and may contribute to an overall highly fruity impression regardless of the presence or absence of fruit(s) used and can contribute to the perception of sweetness and be complementary to the hop profile. Yeast choices can vary widely as can sensory outcomes; very low to low phenolic or other attributes typical of wine, champagne or *Brettanomyces* yeast strains may be present but are not required. Carbonation can range from average to high, with higher levels often associated with a crisp mouthfeel. Diacetyl and DMS should not be present.
Body:
Very low to medium, depending on grist and yeast choice, enzymatic treatment, finishing adjunct(s) and other fermentation parameters. Mouthfeel can vary widely from light to full and from dry to silky.
Additional Notes:
Beers in this category recognize the cutting edge of IPA brewing around the world. Experimental India Pale Ales are either 1) any of White, Red, Brown, Brut (fermented with champagne yeasts), Brett (fermented with *Brettanomyces*), Lager (fermented with lager yeasts), or many other IPA or Imperial IPA types or combinations thereof currently in production, and fruited or spiced versions of these, or 2) fruited, spiced, field (flavored with vegetables other than chili peppers), wood- and barrel-aged, or other elaborated versions of classic American, Juicy or Hazy, Imperial, British, or any other IPA categories. They range widely in color, hop, and malt intensity and attributes, hop bitterness, balance, alcohol content, body, and overall flavor experience. Dark versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression and overall flavor experience. Lactose may be used to enhance body and balance, but should not lend to, or overwhelm, the flavor character of these beers. Classifying these beers can be complex. India Pale Ales brewed with honey are categorized here. Spiced or fruited versions of these beers, or those made with unusual fermentables or honey, are categorized as Experimental India Pale Ale. India Pale Ales flavored with nuts, coconut, or other vegetables are categorized here rather than as Field Beers. However, within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers; India Pale Ales brewed with chili peppers in any form are categorized as Chili Beer.
Alcohol by Volume:
6.30%-10.60%
IBU:
30 – 100
SRM Color:
3 – 40
Category 22: Milkshake IPA
Color:
Varies by what ingredients are added
Clarity:
Hazy
Perceived Malt Aroma and Flavor:
Medium-low to low maltiness is present in aroma and flavor.
Perceived Hop Aroma and Flavor:
Prominent hops flavor and aroma, generally (though not necessarily exclusively) using American hops, and particularly the fruitier, tropical varieties.
Fermentation Characteristics:
Fruity esters are low to high. Diacetyl and DMS should not be perceived.
Body:
Medium to medium-high due to the addition of lactose
Additional Notes:
Milkshake IPAs are a type of hazy IPA brewed with lactose (milk sugar) and adjuncts such as vanilla, tropical fruits, chocolate, peanut butter, or coffee. Common fruits include passion fruit, mango, guava, peaches, and raspberries.
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 23: Single Hop IPA

Subcategories:

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:
Low to medium-low
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% – 8.00%
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 esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body:
Medium to full
Additional Notes:
Head retention should be persistent.
Alcohol by Volume:
5.70% – 8.00%
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 esters, 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 with an often silky mouthfeel
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. Fruity esters, if present, are medium to high. Diacetyl should not be present.
Body:
Full
Additional Notes:
This style was originally called “Russian Imperial Stout.”
Alcohol by Volume:
7.00% – 12.00%
IBU:
45-65
SRM Color:
20-35+
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 esters are high. Diacetyl should not be present.
Body:
Full
Alcohol by Volume:
7.00% – 12.00%
IBU:
50-80
SRM Color:
40+
Category 31: Imperial Stout Specialty
Color:
Black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
Varies by different ingredients used.
Perceived Hop Aroma and Flavor:
Varies by different ingredients used.
Fermentation Characteristics:
Fruity esters are high. Diacetyl should not be present.
Body:
Full
Additional Notes:
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
Color:
Black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
Varies by different ingredients used.
Perceived Hop Aroma and Flavor:
Varies by different ingredients used.
Fermentation Characteristics:
Fruity esters are high. Diacetyl should not be present.
Body:
Full
Additional Notes:
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:
12.50%-25.00%
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.

Subcategories:

Category 34: Golden Stout
Color:
Blonde
Clarity:
Golden with little to no haze
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:
Low to medium-low
Fermentation Characteristics:
Fruity esters are low. Diacetyl is usually absent but may be present at very low levels. Slight acidity is acceptable.
Body:
Medium to full
Additional Notes:
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:
5.60%+
IBU:
30-60
SRM Color:
4-10
Category 35: Breakfast Stout
Color:
Very dark to black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
Extremely rich malty aroma and flavor is typical. Coffee, caramel, roasted malt, milk sugar or chocolate aromas and flavors may be evident.
Perceived Hop Aroma and Flavor:
If present, very low
Fermentation Characteristics:
High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body:
Full
Additional Notes:
Beers in this category build on a strong dark beer base and incorporate breakfast ingredients. Examples of breakfast ingredients used in these beers include, but are not limited to, chocolate, coffee, vanilla, maple syrup, peanut butter, bacon and smoke as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers.
Alcohol by Volume:
5.60%+
IBU:
30-60
SRM Color:
40+
Ales
Category 36: Golden or Blonde Ale
Color:
Straw to gold
Clarity:
Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor should be low to medium-low, present but not dominant.
Fermentation Characteristics:
Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body:
Low to medium with a crisp finish
Alcohol by Volume:
4.10% – 5.10%
IBU:
15-25
SRM Color:
3-7
Category 37: English Summer Ale
Color:
Straw 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:
MMild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are low to medium. Diacetyl and DMS should not be present.
Body:
Low to medium-low
Additional Notes:
The overall impression is refreshing and thirst quenching.
Alcohol by Volume:
3.70% – 5.10%
IBU:
20-30
SRM Color:
3-6
Category 38: Bitter

Subcategories:

Category 39: 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 esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body:
Medium
Additional Notes:
Entries in this subcategory exhibit hop aroma and flavor attributes typical of traditional English hop varieties.
Alcohol by Volume:
4.80% – 5.80%
IBU:
30-45
SRM Color:
8-17
Category 40: English Mild Ale

Subcategories:

Category 41: 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 level fruity esters are appropriate. Diacetyl is usually absent in these beers but may be present at very low levels.
Body:
Medium
Alcohol by Volume:
4.20% – 6.00%
IBU:
12-25
SRM Color:
12-24
Category 42: 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 43: Brown Porter
Color:
Dark brown to very dark. May have red tint.
Clarity:
Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
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 esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body:
Low to medium
Alcohol by Volume:
4.40% – 6.00%
IBU:
20-30
SRM Color:
20-35
Category 44: 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 45: Imperial Porter
Color:
Black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.
Perceived Hop Aroma and Flavor:
Low to medium-high
Fermentation Characteristics:
Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. No diacetyl should not be present.
Body:
Full
Alcohol by Volume:
7.00% – 12.00%
IBU:
35-40
SRM Color:
40+
Category 46: Old Ale / Strong Ale

Subcategories:

Category 47: 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:
40-66
SRM Color:
11-36
Category 48: American Barley Wine Ale

Subcategories:

Category 49: Scottish Ale

Subcategories:

Category 50: Strong Scotch Ale

Subcategories:

Category 51: Irish Red Ale
Color:
Copper-red to reddish-brown
Clarity:
Chill haze or yeast haze may be present at low levels.
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 present to medium
Fermentation Characteristics:
Low level fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at very low levels.
Body:
Medium
Alcohol by Volume:
4.00% – 4.80%
IBU:
20-28
SRM Color:
11-18
Category 52: 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:
Low to medium-low, exhibiting a wide range of attributes
Fermentation Characteristics:
Fruity esters, if present, are low.
Body:
Medium to medium-high
Alcohol by Volume:
4.40% – 6.10%
IBU:
25-45
SRM Color:
8-18
Category 53: 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:
8.00%-10.60%
IBU:
55-85
SRM Color:
10-17
Category 54: American Brown Ale
Color:
Deep copper to very dark brown
Clarity:
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and Flavor:
Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
Perceived Hop Aroma and Flavor:
Medium-low to medium-high
Fermentation Characteristics:
Low to medium-low fruity esters may be present. Diacetyl should not be present.
Body:
Medium
Alcohol by Volume:
4.20% – 6.30%
IBU:
30-45
SRM Color:
15-26
Category 55: American Black Ale
Color:
Very dark to black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma and Flavor:
Medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
Fermentation Characteristics:
Fruity esters are low to medium. Diacetyl should not be present.
Body:
Medium
Additional Notes:
Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.
Alcohol by Volume:
6.30%–7.60%
IBU:
40-70
SRM Color:
35+
Category 56: German Altbier
Color:
Copper to dark brown
Clarity:
Clear to slightly hazy. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
A variety of malts contributes to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke character should not be present.
Perceived Hop Aroma and Flavor:
Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
Fermentation Characteristics:
Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry or plum. A slight sulfur aroma is acceptable. Diacetyl should not be present.
Body:
Medium-low to medium.
Additional Notes:
The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
Alcohol by Volume:
4.60% – 5.60%
IBU:
25-52
SRM Color:
11-19
Category 57: 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 present.
Perceived Hop Aroma and Flavor:
Low and, if present, should express noble hop character.
Fermentation Characteristics:
Fruity esters are absent to low, expressed as pear, apple, or wine-like attributes when present. Diacetyl should not be present.
Body:
Low to medium-low. Dry and crisp.
Additional Notes:
Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or final cold conditioning.
Alcohol by Volume:
4.80% – 5.30%
IBU:
22-30
SRM Color:
3-6
Category 58: German Wheat Ale

Subcategories:

Category 59: 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 present 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. Diacetyl should not be present.
Body:
Medium to full
Additional Notes:
Beers in this style are made with at least 50 percent malted wheat, and are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
Alcohol by Volume:
4.90% – 5.60%
IBU:
10-15
SRM Color:
3-9
Category 60: French and Belgian Saison
Color:
Straw 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 any of floral, herbal, woody or other attributes typical of European-type hops are common.
Fermentation Characteristics:
Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation. Versions which exhibit sensory attributes typical of wood-aging are characterized as Specialty Saison.
Body:
Very low to low
Alcohol by Volume:
5.00% – 6.80%
IBU:
20-38
SRM Color:
3-7
Category 61: 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 and French Ale

Subcategories:

Category 63: 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:
Any cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma and Flavor:
Absent, or low if present.
Fermentation Characteristics:
Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Body:
Low to medium
Additional Notes:
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor or may be absent.
Alcohol by Volume:
6.30% – 7.60%
IBU:
20-35
SRM Color:
16-36
Category 64: Belgian Tripel
Color:
Pale to pale gold
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:
Absent, or 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 esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
Body:
Medium
Additional Notes:
Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. 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.
Alcohol by Volume:
7.10% – 10.10%
IBU:
20-45
SRM Color:
4-7
Category 65: 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 present to very low
Fermentation Characteristics:
Perception of alcohol can be strong. Complex fruity attributes reminiscent of any of raisins, dates, figs, grapes, or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
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:
10.00% – 14.20%
IBU:
25-50
SRM Color:
16-36
Category 66: Belgian-Style Strong Specialty Ale

Subcategories:

Category 67: Belgian Lambic and Miscellanous Sours

Subcategories:

Category 68: 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:
Hop aroma is not present to low. Hop flavor is not present.
Fermentation Characteristics:
Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Body:
Low to medium, with a degree of creaminess from wheat starch
Additional Notes:
Witbiers are brewed with malted barley, unmalted wheat, and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. Very low to low-level spice and citrus peel attributes may be present.
Alcohol by Volume:
4.80-5.60%
IBU:
10-17
SRM Color:
2-4
Category 69: Berliner Weisse
Color:
Straw to pale. These are the lightest of all the German wheat beers.
Clarity:
May appear hazy or cloudy from yeast or chill haze
Perceived Malt Aroma and Flavor:
Malt sweetness is absent.
Perceived Hop Aroma and Flavor:
Not present
Fermentation Characteristics:
Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels and, if present, may be expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Body:
Very low
Additional Notes:
Carbonation is high. Traditionally, some Berliners were brewed or served with fruit, spices, or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such ingredients. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Competition organizers may create subcategories which reflect groups of entries based on the addition of fruit, spice or specialty malt, or other ingredients or processes. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.*
Alcohol by Volume:
2.80%–5.00%
IBU:
3-6
SRM Color:
2-4
Category 70: Leipzig-Style Gose
Color:
Straw to light amber
Clarity:
Clear to hazy. Haze may or may not be from yeast.
Perceived Malt Aroma and Flavor:
Malt sweetness and attributes are not present to very low.
Perceived Hop Aroma and Flavor:
Not present
Fermentation Characteristics:
Medium to high lactic acid character should be present and expressed as a sharp, refreshing sourness. These beers are not excessively aged.
Body:
Low to medium-low
Additional Notes:
These beers typically contain malted barley and unmalted wheat, with some versions also containing oats. Salt (table salt) and coriander may be present in low amounts or may be absent. A Gose brewed with fruit(s), spices (other than salt or coriander), darker malts or other ingredients is categorized as Contemporary-Style Gose. Carbonation is high to very high. Effervescent. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include whether coriander, salt, or* Brettanomyces *is used, and other information about the brewing process.*
Alcohol by Volume:
4.40% – 5.40%
IBU:
5-15
SRM Color:
2-7
Category 71: Fruit Gose
Same as Gose above with the fruit complementing the ale.
Alcohol by Volume:
4.40% – 5.40%
IBU:
5-15
SRM Color:
Color takes on hue of fruit.
Category 72: 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.
Body:
Low to medium-low
Additional Notes:
Contemporary-Style Gose may be brewed with malted or unmalted barley, wheat, and oats. Contemporary examples may also contain other grains. As in traditional examples, low level salt (table salt) and coriander additions may or may not be present in Contemporary Gose. Attributes from the use of a wide variety of herbs, spices, flowers, fruits, or other ingredients not found in traditional Leipzig-Style Gose may also be present and in harmony with overall flavor profile. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include any herbs, spices, fruit, or other added ingredients, and information about the brewing process.*
Alcohol by Volume:
4.40%-5.40%
IBU:
5-30
SRM Color:
3-9
Category 73: Other Kettle Sours
Color:
Varies by ingredients used
Clarity:
Varies by ingredients used
Perceived Malt Aroma and Flavor:
Malt aroma and flavor is not present to very low.
Perceived Hop Aroma and Flavor:
Very low to low
Body:
Light to medium
Additional Notes:
Sours that would not traditionally be classified as a gose, Berliner Weisse, or a smoothie sour.
Alcohol by Volume:
4.40%-5.40%
IBU:
5-30
SRM Color:
2-7
Category 74: Smoothie Sours
Color:
Varies by ingredients used
Clarity:
Varies by ingredients used
Perceived Malt Aroma and Flavor:
Malt aroma and flavor is not present to very low.
Perceived Hop Aroma and Flavor:
Very low to low
Body:
Full body with consistency of that of smoothie.
Additional Notes:
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.
Alcohol by Volume:
4.40%-12.00%
IBU:
5-30
SRM Color:
2-10
Lagers
Category 75: Light Lager

Subcategories:

Category 76: American-Style Lager/Pilsener

Subcategories:

Category 77: American Premium Lager
Color:
Light straw to golden.
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor is low or negligible.
Fermentation Characteristics:
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 78: American Amber Lager
Color:
Gold to copper
Clarity:
Appearance should be clear. 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 esters and diacetyl should not be present.
Body:
Medium
Alcohol by Volume:
4.80%–5.40%
IBU:
18-30
SRM Color:
6-14
Category 79: California Common Beer
Color:
Light amber to medium amber
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Medium-level toasted or caramel malt attributes are present.
Perceived Hop Aroma and Flavor:
Low to medium-low
Fermentation Characteristics:
Fruity esters are low to medium-low. Diacetyl should be absent.
Body:
Medium
Additional Notes:
California Common beers are brewed with lager yeasts but fermented at warm temperatures like ales.
Alcohol by Volume:
4.60%-5.70%
IBU:
35-45
SRM Color:
8-15
Category 80: Bohemian-Style Pilsener
Color:
Straw to gold
Clarity:
Appearance should be clear. 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:
Medium-low to medium, derived from late kettle hopping with noble-type hops
Fermentation Characteristics:
The upper limit of original gravity of versions brewed in Czech Republic is 12.99 °Plato or 1.052 specific gravity. Esters are usually not present, but if present should be extremely low, at the limit of perception. Very low levels of diacetyl, if present, are acceptable and may accent malt character. Low levels of sulfur compounds may be present. DMS and acetaldehyde should not be present.
Body:
Medium
Additional Notes:
The head should be dense.
Alcohol by Volume:
4.1%-5.1%
IBU:
25-45
SRM Color:
3-6
Category 81: German-Style Pilsener
Color:
Straw to gold
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
A malty sweet aroma and flavor should be present at low levels. Bready or light biscuity attributes may 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. Floral, herbal, peppery, or other attributes may be present.
Fermentation Characteristics:
Fruity-ester and DMS should not be present. These are well attenuated beers.
Body:
Low to medium-low
Additional Notes:
The head should be dense, pure white, and persistent. Hop character is assertive and crisp.
Alcohol by Volume:
4.60%-5.30%
IBU:
25-50
SRM Color:
3-4
Category 82: International Style Pilsner

Subcategories:

Category 83: Mexican Lager/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 84: Munich-Style Helles
Color:
Pale to gold
Clarity:
Appearance should be clear. 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 present to low. Hop flavor is very low to low, derived from noble-type hops.
Fermentation Characteristics:
Fruity esters, DMS, and diacetyl should not be present. A very low level of sulfur attributes may be present in balance with other attributes.
Body:
Medium
Additional Notes:
Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.
Alcohol by Volume:
4.80%–5.60%
IBU:
18-25
SRM Color:
4.5-5
Category 85: Munich-Style 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 using dark Munich malt or other specialty malts.
Perceived Hop Aroma and Flavor:
Very low to low, with attributes typical of noble-type hops.
Fermentation Characteristics:
Fruity esters and diacetyl should not be present.
Body:
Low to medium-low
Additional Notes:
Dunkels do not offer an overly sweet impression, but rather a balance between malt and dark malt sweetness and hop character.
Alcohol by Volume:
4.80%–5.30%
IBU:
16-25
SRM Color:
15-25
Category 86: German-Style Maerzen/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

Subcategories:

Category 87: Vienna-Style Lager
Color:
Deep gold to reddish-brown
Clarity:
Appearance should be clear. 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 present.
Body:
Medium
Alcohol by Volume:
4.80%–5.40%
IBU:
22-28
SRM Color:
6-18
Category 88: German-Style Schwarzbier
Color:
Very dark brown to black, with a pale-colored head.
Clarity:
Beer color may be too dark to perceive. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma 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 esters and diacetyl should not be present.
Body:
Low to medium-low
Alcohol by Volume:
3.80%–4.90%
IBU:
22-30
SRM Color:
25-30
Category 89: Traditional German-Style Bock
Color:
Dark brown to very dark
Clarity:
Appearance should be clear. 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 esters if present should be minimal. Diacetyl should not be present.
Body:
Medium to full
Alcohol by Volume:
6.30%–7.60%
IBU:
20-30
SRM Color:
20-30
Category 90: German-Style Heller Bock/Maibock
Color:
Pale to light amber. The German word “helle” means light-colored, thus Heller Bock is a pale beer.
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Light toasty or bready aroma and flavor attributes are often present. Roast or heavy toast/caramel malt aromas and flavors should not be present.
Perceived Hop Aroma and Flavor:
Low to medium-low, derived from noble-type hops.
Fermentation Characteristics:
Fruity esters, if present, should be low. Diacetyl should not be present.
Body:
Medium to full
Alcohol by Volume:
6.30%-8.10%
IBU:
20-38
SRM Color:
4-9
Category 91: Strong Bock

Subcategories:

Category 92: Baltic-Style Porter
Color:
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 are present. Roast malt attributes may be present at low levels, but any bitterness or astringency should be in harmony with other flavor aspects.
Perceived Hop Aroma 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 higher levels of fruitiness suggestive of berries, grapes, or plums, but not banana. Fruity esters, DMS, and diacetyl should not be present.
Body:
Medium to full
Additional Notes:
Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer. A low level of oxidation, if harmonious with other flavor components, is acceptable.
Alcohol by Volume:
7.60%–9.30%
IBU:
35-40
SRM Color:
20+
Category 93: India Pale Lager
Color:
Straw to gold
Clarity:
Hop haze is allowable. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Very low to medium, and may exhibit 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 range from absent to medium-low. DMS, acetaldehyde, and diacetyl should not be present.
Body:
Low to medium
Additional Notes:
This style of beer should exhibit the fresh character of hops. Some versions may be brewed with corn, rice, or other adjunct grains, and may exhibit attributes typical of those adjuncts.
Alcohol by Volume:
5.60%-7.90%
IBU:
30-70
SRM Color:
2.5-6
Category 94: Dortmunder/European-Style Export
Color:
Straw to deep gold
Clarity:
Appearance should be clear. Chill haze should not be present.
Perceived Malt Aroma and Flavor:
Sweet malt character should be low and should not be caramelly.
Perceived Hop Aroma and Flavor:
Very low to low, derived from noble-type hops.
Fermentation Characteristics:
Fruity esters and diacetyl should not be present.
Body:
Medium
Additional Notes:
Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.
Alcohol by Volume:
5.10%–6.10%
IBU:
23--29
SRM Color:
3-6
Category 95: Dark Lager

Subcategories:

Hybrids
Category 96: American Cream Ale
Color:
Straw to gold
Clarity:
Chill haze should be very low or not be present.
Perceived Malt Aroma and Flavor:
The dominant flavor is of pale malt sweetness at medium-low to medium levels. Caramel malt attributes should be absent. Attributes typical of corn or other adjuncts may be present at low levels.
Perceived Hop Aroma and Flavor:
Hop aroma and flavor is very low to low or may be absent.
Fermentation Characteristics:
Low level fruity esters may be present. Sulfur and DMS are usually absent but may be present at extremely low levels. Diacetyl should not be present.
Body:
Low
Additional Notes:
These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold.
Alcohol by Volume:
4.30%-5.70%
IBU:
10-22
SRM Color:
2-5
Category 97: American-Style Wheat Beer
Color:
Straw to dark brown
Clarity:
Clear to cloudy
Perceived Malt Aroma and Flavor:
Low to medium-low level pale malt attributes are present in paler versions. Medium-low to medium-high malt attributes such as cocoa, chocolate, caramel, toffee, or biscuit may be present in darker versions. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
Perceived Hop Aroma and Flavor:
Low to high
Fermentation Characteristics:
Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present.
Body:
Very low to medium
Additional Notes:
These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Versions served with yeast may exhibit somewhat higher perceived bitterness and fuller mouthfeel. If present, yeast character and flavor can range from low to medium, and should be in harmony with malt and hop attributes, and not sharp.
Alcohol by Volume:
4.30%-5.70%
IBU:
10-22
SRM Color:
2-5
Category 98: American Specialty Wheat

Subcategories:

Category 99: 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 present to medium-low
Perceived Hop Aroma and Flavor:
Not present to medium-low
Fermentation Characteristics:
American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting sourness should be categorized elsewhere. Attributes typical of wild fermentation should not be present.
Body:
Varies with style
Additional Notes:
Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison, or *Brettanomyces*) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-flavored beer with notable juniper berry fruity flavor or aroma would be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy would be categorized as an Herb and Spice Beer. Fruit Beers brewed with more than 30% wheat are categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise, beers containing chili peppers are categorized as Chili Beer. *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:
2.50%-12.00%
IBU:
5-70
SRM Color:
5-50 or color of fruit

Subcategories:

Category 100: Fruit Wheat Beer
Color:
Generally straw to light amber and often influenced by the color of added fruit
Clarity:
Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, appearance is hazy to very cloudy.
Perceived Malt Aroma and Flavor:
Low to medium-high
Perceived Hop Aroma and Flavor:
Low to medium
Fermentation Characteristics:
These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity esters are typical. Diacetyl should not be present. In versions served with yeast, yeasty aroma and flavor should be low to medium.
Body:
Low to medium
Additional Notes:
The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and flavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier or Grodziskie. Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise, beers containing chili peppers are categorized as Chili Beer. *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:
2.50%–12.00%
IBU:
10-35
SRM Color:
2-10

Subcategories:

Category 101: 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 absent or may be present; if present, such attributes contribute to acidity and enhance fruity balance.
Body:
Varies with style
Additional Notes:
Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). Fruit or fruit extracts, used as adjuncts in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Classifying these beers can be complex. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise a beer containing chili peppers is categorized as Chili Beer. Because wood vessels may be used for fermentation or aging, attributes typical of wood-aging such as vanillin, or from liquids previously aged in wood may be present. Fruited Belgian-style beers which exhibit *Brettanomyces* may be categorized in this style. 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 (wood-aging for example) which influence perceived sensory outcomes.*
Alcohol by Volume:
2.50%-12.00%
IBU:
5-70
SRM Color:
5-50
Category 102: Field Beer
Color:
Can range from pale to very dark depending on the underlying style and is often influenced by the color of added field ingredients (vegetables, nuts, etc.)
Clarity:
Clear to hazy is acceptable.
Perceived Malt Aroma 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 present and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as flavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is defined as a vegetable, and a beer containing coconut is categorized as Field Beer. However, within the framework of these guidelines, India Pale Ales brewed with vegetables are categorized as Experimental India Pale Ale. All beers containing chili peppers are categorized as Chili Beer. Nuts generally impart much more flavor than fermentables; within the framework of these guidelines, beers containing nuts are categorized as Field Beer. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as vegetable(s) used or processing which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 103: Pumpkin

Subcategories:

Category 104: Coconut Beer
Color:
Can range from pale to very dark depending on the underlying style
Clarity:
Can range from clear to hazy depending on the underlying beer style
Perceived Malt Aroma 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:
Coconut aroma and flavor attributes should be harmonious with the underlying beer style.
Additional Notes:
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:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 105: Herb and Spice Beer
Color:
Varies depending on underlying style
Clarity:
Clear to hazy is acceptable.
Perceived Malt Aroma and Flavor:
Varies depending on intention of brewer, underlying beer style, and intensity of herb or spice aroma attributes
Perceived Hop Aroma and Flavor:
Not essential but may be present and may be more assertive than herb-spice character
Fermentation Characteristics:
Aromas and flavors of individual spices may not always be identifiable.
Body:
Varies with underlying style
Additional Notes:
Herb and Spice beer is any beer brewed with herbs or spices derived from leaves, roots, seeds, fruits, vegetables, flowers, etc. and which exhibits herbal or spicy attributes. Herb or spice character can range from subtle to intense. Classifying these beers can be complex. Beers which exhibit herbal or spicy character are considered Herb and Spice Beer. Beers brewed with chili peppers are categorized as Chili Pepper Beer. Beers brewed with or without pumpkin in which herb or spice attributes typical of pumpkin pie dominate are categorized as Pumpkin Spice Beer. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of herb(s) or spice(s) used or other factors which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 106: 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, or hot on the palate.
Body:
Representative of underlying style
Additional Notes:
Chili Beer is any beer using chili peppers for flavor, aroma, or heat. Chili character can range from subtle to intense. Chili pepper aroma may or may not be present. Within the framework of these guidelines, all beers containing chili peppers are categorized as Chili Beers. A beer made with chili peppers which represents more than one style, such as a chocolate beer or India Pale Ale made with chilis, for example, should nonetheless be categorized as Chili Beer rather than as Experimental Beer. *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 chili(s) used or processing which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 107: Chocolate/Cocoa Beer
Color:
Can range from pale to very dark depending on the underlying style
Clarity:
Clear to hazy 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 may vary based on underlying style and often may be lower than is designated for 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 beers of any classic style which incorporate dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category; however, beers which clearly exhibit attributes typical of white chocolate could be categorized as chocolate beer. Within the framework of this competition, all Chocolate Beers made with chilis should be categorized as Chili Beers. *When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create categories which reflect groups of chocolate beers based on underlying beer style or other factors. Brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of chocolate used 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: Coffee Beer
Color:
Pale to black depending on the underlying style
Clarity:
Clear to hazy is acceptable.
Perceived Malt Aroma and Flavor:
Varies with underlying style to provide 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 arising from the use of flavored coffee may also be present. *When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create categories which reflect groups of coffee beers based on underlying beer style or other factors. Brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of coffee used or other factors which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 109: 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. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
Additional Notes:
The grist should include sufficient rye so that rye character is evident in the beer. Rye character is often described as any of spicy, black pepper-like, or earthy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Versions served with yeast should possess a full yeasty mouthfeel. *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 110: 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:
For Smoke Beers based on lager styles, any phenolic notes (if present) should be derived from smoke; in such lagers yeast-derived phenolics should not be present.
Body:
Varies with underlying beer style
Additional Notes:
Any style of beer can be smoked. The goal is to reach a balance between the style’s character and the smoky properties. Any smoke beer that does not fit other smoke beer categories 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 type of wood smoke or processing which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 111: Specialty Honey Beer
Color:
Very light to black depending on underlying style
Clarity:
Clear to hazy is acceptable.
Perceived Malt Aroma and Flavor:
Varies depending on intention of brewer
Perceived Hop Aroma and Flavor:
Very low to very high
Fermentation Characteristics:
Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be present in aroma and flavor but should not be overpowering. Beers which represent various India Pale Ale and Imperial India Pale Ale styles brewed with honey are categorized as Experimental India Pale Ale.
Body:
Varies with underlying style
Additional Notes:
*When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of honey used or other factors which influence perceived sensory outcomes.*
Alcohol by Volume:
2.50%–12.00%
IBU:
1-100
SRM Color:
1-100
Barrel Aged
Category 112: Barrel Aged Pale Beer
Color:
See Pale Ale Categories 1 – 9
Clarity:
See Pale Ale Categories 1–9
Perceived Malt Aroma and Flavor:
See Pale Ale Categories 1–9
Perceived Hop Aroma and Flavor:
See Pale Ale Categories 1–9
Fermentation Characteristics:
See Pale Ale Categories 1–9
Body:
See Pale Ale Categories 1-9
Additional Notes:
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%-12.00%
IBU:
Varies by style
SRM Color:
4-20
Category 113: Barrel Aged Dark Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 114: Barrel Aged Strong Beer
Color:
See Category 46B: Strong Ale
Clarity:
See Category 46B: Strong Ale
Perceived Malt Aroma and Flavor:
See Category 46B: Strong Ale
Perceived Hop Aroma and Flavor:
See Category 46B: Strong Ale
Fermentation Characteristics:
See Category 46B: Strong Ale
Body:
See Category 46B: Strong Ale
Additional Notes:
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% ABV. 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% ABV) 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.
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 115: Barrel-Aged Strong Stout/Porter
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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:
7.50%–12.50%
IBU:
Varies with style
SRM Color:
40+
Category 116: Barrel-Aged Strong Stout/Porter-Extreme (Over 12.5 ABV)
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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+
Category 117: Barrel-Aged Strong Stout/Porter Specialty
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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% ABV 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+
Category 118: Barrel-Aged Breakfast Stout
Color:
Very dark to black
Clarity:
Opaque
Perceived Malt Aroma and Flavor:
Extremely rich malty aroma and flavor is typical. Coffee, caramel, roasted malt, milk sugar or chocolate aromas and flavors may be evident.
Perceived Hop Aroma and Flavor:
If present, very low
Fermentation Characteristics:
High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body:
Full
Additional Notes:
eers in this category build on a strong dark beer base and incorporate breakfast ingredients. Examples of breakfast ingredients used in these beers include, but are not limited to, chocolate, coffee, vanilla, maple syrup, peanut butter, bacon and smoke as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. Notes of the barrel should be present including oak, vanilla, whiskey, caramel, etc.
Category 119: Barrel-Aged Sour Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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 120: Barrel-Aged Fruited Sour Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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 121: Wood/Barrel- Fruit Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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 122: Wood/Barrel- Strong Scotch Ale
Color:
See Category 49A: Traditional Strong Scotch Ale
Clarity:
See Category 49A: Traditional Strong Scotch Ale
Perceived Malt Aroma and Flavor:
See Category 49A: Traditional Strong Scotch Ale
Perceived Hop Aroma and Flavor:
See Category 49A: Traditional Strong Scotch Ale
Fermentation Characteristics:
See Category 49A: Traditional Strong Scotch Ale
Body:
See Category 49A: Traditional Strong Scotch Ale
Additional Notes:
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:
6.50%–12.00%
IBU:
25-35
SRM Color:
15-30
Category 123: 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

Subcategories:

Category 124: Barrel-Aged Quad/Belgian Dark Ale
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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:
8.50%–14.20%
IBU:
25-50
SRM Color:
8-35
Category 125: Blended Barrel-Aged Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
A wood/barrel-aged that uses multiple styles, barrels and/or batches
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 126: 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.

Subcategories:

Category 127: Wine Barrel Aged Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
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.
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style

Subcategories:

Category 128: 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.

Subcategories:

Category 129: 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:

Category 130: Foeders and Cask Aged Beer
Beers that are aged in foeders or un-used barrels.

Subcategories:

Specialty
Category 131: Aged Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Aged Beers are any beers aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with various aging conditions for an extended time. In general, beers with high hopping rates, roast malt, high alcohol content, and complex herbal, smoke or fruit character are the best candidates for aging. Aged Beers may be aged in bottles, cans, kegs or other non-wooden vessels. Aged character may be expressed in mouthfeel, aroma, and flavor. Often, aged character is the result of oxidative reactions that either bring individual flavor components into harmony or are unique flavors unto themselves. Sherry-like and fruity flavors often develop during aging, and hop character often changes. No matter what the effect, the overall character should be balanced and without aggressive flavors. The level of change created by aging will vary with the duration of aging and the underlying beer style. Mildly-flavored beers are more likely to develop aggressive and unpleasant oxidation. Positive transformations are more likely to occur in beers with higher levels of hops, malt, or alcohol.
Body:
Varies with underlying style
Additional Notes:
Within the framework of these guidelines, various Wood- and Barrel-Aged Beers which subsequently undergo aging of one or more years in glass or stainless, and, **which clearly exhibit sensory outcomes of that additional aging**, may be categorized as Aged Beers. However, Brett Beers, Sour Beers or any other beers exhibiting attributes of aging in the presence of any microflora must be categorized elsewhere. Beers which have undergone aging, but which do not exhibit attributes typical of aging, are categorized within their base styles. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of vessel, duration of aging process, other ingredients or other processing which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 132: Experimental Beer
Color:
May vary widely with ingredients used
Clarity:
May vary widely with ingredients used
Perceived Malt Aroma and Flavor:
May vary widely with ingredients used
Perceived Hop Aroma and Flavor:
May vary widely with ingredients used
Fermentation Characteristics:
Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body:
May vary widely with ingredients used and brewing process
Additional Notes:
**Experimental beers are beers that 1. employ unique and unusual techniques, ingredients, or both; or 2. beers that do not meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories (with the exception of beers brewed with chili peppers).** Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. Within the framework of these guidelines, field, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another **individual** hybrid category are not categorized as experimental beers. Within the framework of these guidelines, all beers brewed with chili peppers are categorized as chili beers, and should not be categorized as experimental beers. Within the framework of these guidelines, experimental beers which otherwise meet the criteria of various India Pale Ale and Imperial India Pale Ale categories from around the world are categorized as Experimental India Pale Ale. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying beer style(s) upon which the entry is based (if such style(s) is apparent), or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood-aging, etc.*
Alcohol by Volume:
Varies widely
IBU:
Varies widely
SRM Color:
Varies widely
Category 133: Specialty Beer/Anything Goes

Subcategories:

Category 134: American-Belgo-Style Ale
Color:
Gold to black
Clarity:
Should conform the base beer style
Perceived Malt Aroma and Flavor:
Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
Perceived Hop Aroma and Flavor:
Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Fermentation Characteristics:
Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur, and attributes typical of Brettanomyces should not be present.
Body:
Medium-low to medium, in alignment with base beer style.
Additional Notes:
American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves. *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 ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, or underlying beer styles.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style

Subcategories:

Category 135: Kellerbier or Zwickelbier
Color:
Varies depending on the underlying European origin lager or ale style
Clarity:
Typically slightly hazy to moderately cloudy, but may become clear through settling. A small amount of yeast haze is acceptable and traditional.
Perceived Malt Aroma and Flavor:
Varies depending on the underlying style
Perceived Hop Aroma and Flavor:
Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
Fermentation Characteristics:
Low levels of sulfur and acetaldehyde or other volatiles normally scrubbed during fermentation, if present, can enhance the flavor of these beers. Low fruity esters may be present and may vary slightly from the underlying style due to age and the presence of yeast. Diacetyl is usually absent in these beers but may be present at low levels in keller versions of beer styles which can contain diacetyl when fully aged, such as Bohemian-Style Lager.
Body:
Varies depending on underlying style
Additional Notes:
Kellerbier or Zwickelbiers are unfiltered versions of lager or ale styles of European origin. These can include traditional Helles, Dunkel, Dortmunder, Vienna, Rotbier, Bohemian, European Dark, Koelsch, Alt, as well as less common traditional or contemporary European-origin lager and ale styles. Carbonation may be below levels typical of the underlying beer style, which may result in decreased head retention. These beers are typically unfiltered, but they may be filtered and then redosed with yeast. Whether filtered or unfiltered these beers are packaged and served with very low to moderate amounts of yeast. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the underlying European-origin lager or ale style upon which the entry is based. Competition organizers may create subcategories which reflect groups of entries based on ale or lager yeast type or hue.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style

Subcategories:

Category 136: Brett Beer
Color:
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity:
Chill or yeast haze is allowable at low to medium levels at any temperature.
Perceived Malt Aroma and Flavor:
In darker versions, any of roasted malt, caramel or chocolate aromas and flavors are present at low levels.
Perceived Hop Aroma and Flavor:
Low to high
Fermentation Characteristics:
Medium to high fruity esters are present. Acidity resulting from *Brettanomyces* fermentation results in a complex flavor profile. *Brettanomyces* character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. *Brettanomyces* character may or may not be dominant. Acidity from *Brettanomyces* should be low to medium-low. Cultured yeast strains may be used in the fermentation. Beers fermented with *Brettanomyces* that do not exhibit attributes typical of *Brettanomyces* fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
Body:
Low to high
Additional Notes:
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale. *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 of Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 137: Mixed-Culture Brett Beer
Color:
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity:
Chill haze, bacteria and yeast-induced haze is allowable at low to medium levels at any temperature.
Perceived Malt Aroma and Flavor:
In darker versions, any of roasted malt, caramel, or chocolate aromas and flavors are present at low levels.
Perceived Hop Aroma and Flavor:
Low to high
Fermentation Characteristics:
Medium to high fruity esters are present. Acidity resulting from fermentation with *Brettanomyces* or bacteria results in a complex flavor profile. *Brettanomyces* character should be present and expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Diacetyl and DMS should not be present.
Body:
Low to high
Additional Notes:
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.). *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 of Brett(s) and other culture(s) used, fruit(s), type of wood used (if any), or other ingredients or processing which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 138: Session Beer
Color:
The color should mimic the classic style upon which the beer is based.
Clarity:
Appearance may vary from brilliant to hazy to cloudy and should mimic the classic style upon which the beer is based.
Perceived Malt Aroma and Flavor:
Malt attributes should mimic the classic style upon which the beer is based, but at lower overall intensity due to lower original gravity.
Perceived Hop Aroma and Flavor:
Hop attributes should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
Fermentation Characteristics:
Varies with underlying style
Body:
Varies with underlying style
Additional Notes:
This category includes beers of any style that 1) are at or below 5.0% ABV (4.0% abw) and 2) have an original gravity and alcohol content below the range of the classic style as defined in these guidelines. These beers exhibit lower original gravity and alcohol content than the classic style. Balance and drinkability are key to a successful session beer. A beer at or below 5.0% ABV (4% abw) that adheres to the specifications of a classic style is not categorized as Session Beer. For example, low gravity beers such as Belgian-Style Table Beers, Belgian-Style Session Ales, or English-Style Mild Ales should be categorized within their appropriate categories. A beer below 0.5% ABV (0.4% abw) is categorized as a Non-Alcohol Malt Beverage. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category. Competition organizers may request that brewers provide actual percent alcohol by volume (ABV) for their entries in this category.
Alcohol by Volume:
0.05%-5.00%
IBU:
10-35
SRM Color:
2+
Category 139: Gluten-Free Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style. Grains and fermentables which differ from those typically used to produce a given beer style can and will produce flavor and aroma outcomes that differ from traditional versions. Such differences are to be expected and are acceptable.
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
Body:
Varies with underlying style
Additional Notes:
This category includes lagers, ales or other beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. **All ingredients must be free of gluten. Within the framework of these guidelines, beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free.** Gluten-Free Beers may contain malted grains that are gluten-free. NOTE: These guidelines do not supersede any government regulations. Wine, mead, flavored malt beverages or beverages other than ‘beer’ as defined by the TTB (U.S. Trade and Tax Bureau) are not considered ‘gluten-free beer’ under these guidelines. **Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style category most appropriate for the beer, rather than as Gluten-Free Beer.** *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying beer style if appropriate, gluten-free grains or other carbohydrate sources, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes such as microflora, fruit, spices, other ingredients, wood-aging, etc.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 140: Near Gluten-Free Beer
Color:
Varies with underlying style
Clarity:
Varies with underlying style
Perceived Malt Aroma and Flavor:
Varies with underlying style. Grains and fermentables which differ from those typically used to produce a given beer style can and will produce flavor and aroma outcomes that differ from traditional versions. Such differences are to be expected and are acceptable.
Perceived Hop Aroma and Flavor:
Varies with underlying style
Fermentation Characteristics:
Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
Body:
Varies with underlying style
Additional Notes:
Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes.
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style
Category 141: Peanut/Peanut Butter Beer
Color:
May vary widely with ingredients used
Clarity:
Varies with ingredients used and brewing process
Perceived Malt Aroma and Flavor:
May vary widely with ingredients used and brewing process
Perceived Hop Aroma and Flavor:
May vary widely with ingredients used and brewing process
Fermentation Characteristics:
Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body:
May vary widely with ingredients used and brewing process
Additional Notes:
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 142: Nut Beer
Color:
May vary widely with ingredients used
Clarity:
Varies with ingredients used and brewing process
Perceived Malt Aroma and Flavor:
May vary widely with ingredients used and brewing process
Perceived Hop Aroma and Flavor:
May vary widely with ingredients used and brewing process
Fermentation Characteristics:
Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body:
May vary widely with ingredients used and brewing process
Additional Notes:
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 143: Tea Beer
Color:
May vary widely with ingredients used
Clarity:
Varies with ingredients used and brewing process
Perceived Malt Aroma and Flavor:
May vary widely with ingredients used and brewing process
Perceived Hop Aroma and Flavor:
May vary widely with ingredients used and brewing process
Fermentation Characteristics:
Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body:
May vary widely with ingredients used and brewing process
Additional Notes:
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 144: Historical Beers

Subcategories:

Charity / Pink Boots
Category 145: Charity / Pink Boots
Any style of beer brewed with the 2024 Pink Boots Society Hop Blend (more information available at https://www.pinkbootssociety.org/pink-boots-brew/)
Collaboration Beers
Category 146: Collaboration Beer
Any beer brewed by two or more breweries.
Non-Alcoholic
Category 147: Root Beer

Subcategories:

Category 148: Non-Alcoholic IPA
Category 149: Non-Alcoholic Stout
Category 150: Non-Alcoholic Fruit and Spice Beer
Category 151: Non-Alcoholic Malt Beverage
Category 152: Non-Alcoholic Hop Water