2025 Beverage Styles

Color: Straw to light amber
Clarity: Chill haze is acceptable
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt ﬂavor is present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present.
Body: 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. No yeast ﬂavor should be evident. Because this style is packaged and served without yeast, no yeast should be evident in the mouthfeel.

Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
Alcohol by Weight (Volume) 2.80%-4.40% (3.50%-5.60%)
Bitterness (IBU) 10-35
Color SRM (EBC) 2-7(4-14 EBC)

b. Light American Wheat Beer with Yeast

Color: Straw to light amber
Clarity: These beers are packaged with yeast in the bottle, so appearance may range from slightly hazy to very cloudy. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and sweet malt ﬂavor is present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium, usually increasing with yeast content
Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present. Low to medium yeast character is present, in harmony with malt and hop attributes and not sharp.
Body: Low to medium. Perceived mouthfeel will increase with yeast content.
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat.

Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
Alcohol by Weight (Volume) 2.80%-4.40% (3.50%-5.60%)
Bitterness (IBU) 10-35
Color SRM (EBC) 2-7(4-14 EBC)

c. Dark American Wheat Beer with Yeast

Color: Amber to dark brown
Clarity: These beers may be packaged with yeast in the bottle, so appearance may range from slightly hazy to very cloudy depending on inclusion of yeast. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Medium-low to medium-high level malt sweetness and malt attributes such as cocoa, chocolate, caramel, toffee or biscuit may be present. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium, usually increasing with yeast content
Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present. Low to medium yeast character may be present, and in harmony with malt and hop attributes and not sharp.
Body: Low to medium. Perceived mouthfeel will increase with yeast content.
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat.

Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
Alcohol by Weight (Volume) 2.80%-4.40% (3.50%-5.60%)
Bitterness (IBU) 10-25
Color SRM (EBC) 8-22(16-44 EBC)

2. Fruit Beer

Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added fruit
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Not present to medium-low
Perceived Hop Aroma & Flavor: Not present to medium-low
Perceived Bitterness: In balance with fruit character and usually at very low to medium levels
Fermentation Characteristics: American-Style Fruit Beers are fermented with traditional German, British or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit beers exhibiting sourness should be categorized elsewhere. Attributes typical of wild fermentation should not be present.
Body: Varies with style
Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison, or Brettanomyces) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-ﬂavored beer with notable juniper berry fruity ﬂavor or aroma would be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy would be categorized as an Herb and Spice Beer. Fruit Beers brewed with more than 30% wheat are categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 5-70
Color SRM (EBC) 5-50 or color of fruit(10-100 or color of fruit EBC)

3. 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 & Flavor: Low to medium-low
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity esters are typical. Diacetyl should not be present. In versions served with yeast, yeasty aroma and ﬂavor should be low to medium.
Body: Low to medium
Additional notes: The grist should include more than 30% malted wheat. Fruit or fruit extracts contribute aroma and ﬂavor expressing true fruit complexity. Often the fruit intensity may be more muted in Fruit Wheat Beers than in Fruit Beers so as to harmonize with wheat malt aroma & flavor. 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. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager wheat beer style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 10-35
Color SRM (EBC) 2-10, or color of fruit(4-20, or color of fruit EBC)

4. Field Beer

Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added field ingredients (vegetables, nuts, etc.)
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Very low to medium-high
Perceived Hop Aroma & Flavor: Very low to medium-high
Perceived Bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
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. Beers containing mushrooms are categorized as Field Beer. To allow for accurate judging the brewer must list the vegetable(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

5. Pumpkin Beer

a. Pumpkin/Squash Beer

Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying beer style
Body: Varies with underlying style
Additional notes: Pumpkin/Squash beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. Pumpkin/Squash beer is not spiced, but may have ﬂavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and ﬂavors should be absent. Versions exhibiting spice aromas or ﬂavors are categorized as Pumpkin Spice Beer, as Herb and Spice beer, or possibly as Experimental beer. To allow for accurate judging the brewer must indicate the classic or experimental ale, lager or hybrid style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also include type of pumpkin or squash and how it was processed, and/or other ingredients or processes used (example: ‘roasted pumpkin added to mash’). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 5-35
Color SRM (EBC) 5-50(10-100 EBC)

b. Pumpkin Spice Beer

Color: Can vary from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium and, if present, in harmony with spice, pumpkin or squash, and other attributes.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying beer style
Body: Varies with underlying style
Additional notes: These are any beers using pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors may range from very subtle to intense. They are spiced with other ingredients whose character should be present and in balance. While cinnamon, allspice, clove, and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a Wit-Pumpkin spiced beer by using orange peel and coriander. To allow for accurate judging the brewer must indicate the classic or experimental ale, lager or hybrid style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. The brewer must also list the spice(s) and/or other ingredients or processes used if any. If pumpkin or squash attributes contribute to the flavor profile of the entry the brewer may indicate the type of pumpkin or squash used and how processed. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 5-35
Color SRM (EBC) 5-50(10-100 EBC)

6. Chili Beer

Color: Can range from pale to very dark depending on the underlying style
Clarity: Can range from clear to hazy depending on the underlying beer style
Perceived Malt Aroma & Flavor: Can vary from very low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Chili pepper aroma and ﬂavor attributes should be harmonious with the underlying beer style. Chili pepper 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. Narrow exceptions are made in other categories where chili peppers are featured as part of a spice blend and/or are subtly blend as part of a wider flavor outcome. A beer made with chili peppers which represents more than one style, such as a barrel aged sour beer or India Pale Ale made with chilis, for example, should nonetheless be categorized as Chili Beer rather than as Experimental Beer. To allow for accurate judging the brewer must list the chili(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

7. Herb and Spice Beer

Color: Varies depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer, underlying beer style, and intensity of herb or spice aroma attributes
Perceived Hop Aroma & Flavor: Not essential but may be present and may be more assertive than herb-spice character
Perceived Bitterness: Very low to medium-low. Reduced hop bitterness tends to accentuate herb/spice character.
Fermentation Characteristics: Aromas and ﬂavors of individual spices may not always be identiﬁable
Body: Varies with underlying style
Additional notes: Herb and Spice beer is any beer brewed with herbs or spices derived from leaves, roots, seeds, fruits, vegetables, 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 Beer. Beers brewed with pumpkin or in which pumpkin pie spice attributes dominate are categorized as Pumpkin/Pumpkin Spice Beer. To allow for accurate judging the brewer must list the herb(s) and or spice(s) used, and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

8. Chocolate Beer

Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary with underlying style, but malt sweetness should always be in balance with cocoa ﬂavors and aromas
Perceived Hop Aroma & 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.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Typical of underlying beer style. Attributes derived from chocolate or cocoa should be apparent in all such beers, ranging from subtle to intense, and in harmony with the overall flavor profile of the beer.
Body: Varies with underlying style
Additional notes: Chocolate Beers are beers of any classic style 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. To allow for accurate judging the brewer must list the form of chocolate used (‘cacao nibs’ for example), and any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging. Chocolate beers brewed with chili are allowable in some situations (mole, Mexican chocolate, etc.), but chocolate must be the most prominent characteristic.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

9. Coffee Beer

Color: Pale to black depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies with underlying style to provide balance with coffee ﬂavor and aroma
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with 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. Within the framework of these competition guidelines, stouts and porters made with coffee are entered elsewhere. To allow for accurate judging the brewer must list details about the coffee(s) used, and any other ingredients or processes used ('medium roast cold extract in bright tank' for example). The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

10. Coffee Stout or Porter

Color: Dark brown to black depending on the underlying stout or porter style
Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Varies with underlying stout or porter beer style, and balanced with coffee flavor and aroma
Perceived Hop Aroma & Flavor: Varies with underlying stout or porter style
Perceived Bitterness: Varies with underlying beer style, and in harmony with any dryness or astringency derived from coffee.
Fermentation Characteristics: Typical of underlying stout or porter beer style.
Body: Reflective of the underlying stout or porter beer style
Additional notes: Coffee stouts and porters incorporate coffee in any form. Most importantly, 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, but should not dominate coffee character. Dessert Stouts featuring coffee or coffee flavors are categorized as Dessert Stouts. To allow for accurate judging the brewer must indicate the classic or experimental stout or porter style of the underlying base beer. The brewer must also list details about the coffee(s) used, and any other ingredients or processes used ('medium roast cold extract in bright tank' for example). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

11. Dessert Stout or Pastry Stout

a. Dessert Stout or Pastry Stout

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma and ﬂavor is typical. Coffee, caramel, roasted malt, or chocolate aromas and flavors may be evident.
Perceived Hop Aroma & Flavor: If present, very low
Perceived Bitterness: Not present to low
Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body: Full
Additional notes: Beers in this category build on a strong dark beer base and incorporate culinary ingredients to create rich, sweet flavor profiles mimicking the character of desserts, pastries or candies. Examples of culinary ingredients used in these beers include, but are not limited to, chocolate, coffee, coconut, vanilla, maple syrup, peanut butter and marshmallow as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. While this category may overlap several other styles defined in these guidelines such as Chocolate or Cocoa Beers, Coffee Beers, Field beers, and others, the combination of a dark beer base, elevated alcohol content and rich, sweet, dessert-like flavor profiles sets this style apart as a unique entity. Wood or barrel-aged versions of these beers are classified elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic style underlying strong dark beer. Such information must identify fruit(s), spice(s) or other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) 1.08-1.120+ (19.3-28+ °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.060+ (5.1-15+ °Plato)
Alcohol by Weight (Volume) 5.50%-10.25%+ (7%-13%+)
Bitterness (IBU) 20-65
Color SRM (EBC) 35+(70+ EBC)

b. Wood- and Barrel-Aged Dessert or Pastry Stout

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma and ﬂavor is typical. Coffee, caramel, roasted malt, or chocolate aromas and flavors may be evident.
Perceived Hop Aroma & Flavor: If present, very low
Perceived Bitterness: Not present to low
Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body: Full
Additional notes: Beers in this category build on a strong dark beer base and incorporate culinary ingredients to create rich, sweet flavor profiles mimicking the character of desserts, pastries or candies. Examples of culinary ingredients used in these beers include, but are not limited to, chocolate, coffee, coconut, vanilla, maple syrup, peanut butter and marshmallow as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. While this category may overlap several other styles defined in these guidelines such as Chocolate or Cocoa Beers, Coffee Beers, Field beers, and others, the combination of a dark beer base, elevated alcohol content, barrel-aging and rich, sweet, dessert-like flavor profiles sets this style apart as a unique entity. When barrel-aged, barrel and/or previous liquids from barrel should complement rather than dominate overall flavor profile. To allow for accurate judging the brewer must provide additional information about the entry including the classic style underlying strong dark beer, any pertinent barrel-aging information and any additional fruit(s), spice(s) or other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) 1.08-1.120+ (19.3-28+ °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.060+ (5.1-15+ °Plato)
Alcohol by Weight (Volume) 5.50%-10.25%+ (7%-13%+)
Bitterness (IBU) 20-65
Color SRM (EBC) 35+(70+ EBC)

12. Rye Beer

a. 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 & 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 & Flavor: Low to medium-high
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low levels of spicy and fruity ester aromas are typical. Yeast-derived aroma and flavor attributes such as clove-like or other phenolics may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be present. Low to medium yeast aroma may be present in versions packaged with yeast.
Body: Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
Additional notes: The grist should include sufﬁcient rye so that rye character is evident in the beer. Rye character is often described as any of earthy, nutty or occasionally spicy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Rye IPA versions should be classified in the Experimental IPA category. Versions served with yeast should possess a full yeasty mouthfeel. To allow for accurate judging the brewer must indicate the classic, experimental or hybrid ale or lager style of the underlying base beer being made with rye ('rye Vienna lager' for example). The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also provide information about the form of rye and how used ('caramel rye malt' for example). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. German-Style Rye Ale

Color: Pale to very dark, with darker versions ranging from dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low level roasted malt characters expressed as cocoa-chocolate, caramel, toffee, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low to medium banana–like or other fruity ester aromas and flavors are typical. Clove-like or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast ﬂavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and ﬂavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters, and phenolics.
Body: Low to medium
Additional notes: Grist should include at least 50 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.90%-4.40% (4.90%-5.60%)
Bitterness (IBU) 10-15
Color SRM (EBC) 4-25(8-50 EBC)

13. Honey Beer

Color: Very light to black depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: 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: To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also list the type of honey used and information about processing if desired ('orange blossom honey in whirlpool' for example). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 1-100
Color SRM (EBC) 1-100(2-200 EBC)

14. Classic Non-Alcohol Ale or Lager

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of non-alcohol beer produced. Non-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but with no or nearly no alcohol (less than 0.5 percent abv). Ethyl acetate should not be present. Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this is mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, most classic and traditional ale & lager varieties with .5% abv or less that are not categorized as Hoppy Non-alcohol or Specialty Non-Alcohol beers are appropriately entered here. Non-alcohol beers that showcase, fruit, field/vegetables, chili, chocolate, coffee, spice, wood-aging, wild fermentation or any non-traditional/unique ingredients and/or flavor outcomes should be categorized as Specialty Non-Alcohol beers. For the purposes of the competition, Witbier is classified here instead of Specialty Non-Alcohol beer. Hop-forward styles such as Pale Ales, IPA, IPL, etc. should be categorized as Hoppy Non-Alcohol Beers. Sour and barrel-aged versions should be categorized as Specialty Non-Alcohol Beers (Including Gose, Berliner, Lambics, etc.). To allow for accurate judging the brewer must indicate the hoppy style (Pale Ale, IPA, IPL, Cold IPA, etc.) of the underlying base beer being made to less than 0.5% abv; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) <0.4% abw (<0.5% abv)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

15. Hoppy Non-Alcohol Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of non-alcohol beer produced. Non-alcohol (N/A) malt beverages can emulate the character of any amber to dark beer style defined within these guidelines but with no or nearly no alcohol (less than 0.5 percent abv). Ethyl acetate should not be present. Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this is mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, these beers are hop-forward Non-Alcohol varieties ranging from Pale Ales to IPA and including hoppy lager styles such as Cold IPA or India Pale Lagers. Some dark beer varieties (such as black IPA, or hop-forward stout varieties) may be appropriately entered here but must have dominant hop character. To allow for accurate judging the brewer must indicate the classic or experimental ale or lager style of the underlying base beer being made to less than 0.5% abv; Typical types of beers entered in this category will be American/NZ Pale ales, IPA, IPL and other hop-forward category varieties. The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) <0.4% abw (<0.5% abv)
Bitterness (IBU) 30-85
Color SRM (EBC) Varies with style

16. Specialty Non-Alcohol Beer

Color: Varies depending on underlying style and can be influenced by the color of added fruit(s) if any.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Non-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but with no or nearly no alcohol (less than 0.5 percent abv). Ethyl acetate should not be present. Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this is mind, and should not be given negative evaluations for reasons related to the absence of alcohol.
Body: Varies with underlying style
Additional notes: Non-alcohol beers that showcase, fruit, field/vegetables, chili, chocolate, coffee, spice, wood-aging or any non-traditional/unique ingredients and/or flavor outcomes should be categorized as Specialty Non-Alcohol beers. Sour beers, including kettle-sours and wild fermentations are appropriately entered here. While spiced, Belgian witbiers should be entered in the Classic Non-Alcohol beer category. For purposes of competition, brewers will be asked to verify that the alcohol content of entries in this category are <0.5% abv. To allow for accurate judging the brewer must identify the underlying classic, experimental and or hybrid style(s), process(es) and or ingredients used which combine to make the less than 0.5% beer unique and which influence perceived sensory outcomes; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) <0.4% abw (<0.5% abv)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

17. Session Beer or Belgian-Style Table Beer

a. Session Beer

Color: The color should mimic the classic style upon which the beer is based
Clarity: Appearance may vary from brilliant to hazy to cloudy and should mimic the classic style upon which the beer is based
Perceived Malt Aroma & Flavor: Malt attributes should mimic the classic style upon which the beer is based, but at lower overall intensity due to lower original gravity.
Perceived Hop Aroma & Flavor: Hop attributes should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
Perceived Bitterness: 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. For purposes of this competition, brewers will be asked to verify that entries in this category contain abv that does not exceed 5.0%. Session versions of American-Style India Pale Ale and Juicy or Hazy India Pale Ale are categorized as Session India Pale Ale. Lower alcohol Belgian-Style ales which meet the respective criteria for alcohol content are categorized as Belgian-Style Table Beer or as Belgian-Style Session Ale. To allow for accurate judging the brewer must absolutely identify by name or category number the classic or experimental ale or lager style that is being created lower in alcohol and/or appropriately identify the style created ('Session Bock' for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging

Original Gravity (°Plato) 1.008-1.04 (2.1-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.01 (1-2.6 °Plato)
Alcohol by Weight (Volume) 0.40%-4.00% (0.50%-5.00%)
Bitterness (IBU) 10-35
Color SRM (EBC) 2+(4+ EBC)

b. Belgian-Style Table Beer

Color: Gold to black. Caramel color is sometimes added to adjust color.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character may be present
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artiﬁcial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
Body: Low
Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats, and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian beer style being elaborated upon (if appropriate), any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging. Belgian-Style Table Beer would not be appropriately characterized as Session Beer

Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)
Alcohol by Weight (Volume) 0.40%-1.60% (0.50%-2.00%)
Bitterness (IBU) 5-15
Color SRM (EBC) 5-50(10-100 EBC)

c. Belgian-Style Session Ale

Color: May vary widely
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low, exhibiting a wide range of malt-derived attributes
Perceived Hop Aroma & Flavor: Very low to low, exhibiting a wide range of hop-derived attributes
Perceived Bitterness: Very low to low but sufficient to balance other attributes
Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
Body: Very low to low
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content ranging from 2.1% - 5% abv. These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood-aged or fruited versions will exhibit attributes of wood-aging or fruit(s) in harmony with overall flavor profile. To allow for accurate judging the brewer must provide additional information about the entry, including the classic low gravity Belgian beer style, or the higher gravity Belgian beer style being made to lower alcohol content, along with any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging. Belgian-Style Session Ales would not be appropriately characterized within the Session Beer category

Original Gravity (°Plato) 1.018-1.04 (4.5-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.01 (0.5-2.6 °Plato)
Alcohol by Weight (Volume) 1.70%-4.00% (2.10%-5.00%)
Bitterness (IBU) 5-35
Color SRM (EBC) May vary widely

18. Session India Pale Ale

Color: Straw to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: A low to medium maltiness may be present in aroma and ﬂavor but varies with underlying style.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Low to medium
Additional notes: Session India Pale Ales are lower alcohol versions of any of the various American, Juicy 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. For purposes of this competition, brewers will be asked to verify that entries in this category contain abv that does not exceed 5.0%. To allow for accurate judging the brewer must identify by name or category number the underlying base IPA style that is being created lower in alcohol and/or appropriately identify the style created ('Session Juicy Hazy IPA' for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging

Original Gravity (°Plato) 1.008-1.052 (2.1-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.005-1.014 (1.3-4.6 °Plato)
Alcohol by Weight (Volume) 0.40%-4.00% (0.50%-5.00%)
Bitterness (IBU) 20-55
Color SRM (EBC) 3-12(6-24 EBC)

19. Strong Porter

a. Baltic-Style Porter

Color: Black
Clarity: Opaque. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma & Flavor: Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars, and dried fruits are present. Roast malt attributes may be present at low levels, but any bitterness or astringency should be in harmony with other flavor aspects.
Perceived Hop Aroma & Flavor: Very low. Floral hop aroma can complement aromatics.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and ﬂavors, and higher levels of fruitiness suggestive of berries, grapes, or plums, but not 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.

Original Gravity (°Plato) 1.072-1.092 (17.5-22 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.022 (4.1-5.6 °Plato)
Alcohol by Weight (Volume) 6.00%-7.40% (7.60%-9.30%)
Bitterness (IBU) 35-40
Color SRM (EBC) 20+(40+ EBC)

b. American-Style Imperial Porter

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should not be present.
Body: Full

Original Gravity (°Plato) 1.08-1.1 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.03 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.50%-9.50% (7.00%-12.00%)
Bitterness (IBU) 35-50
Color SRM (EBC) 40+(80+ EBC)

20. Other Strong Beer

a. Other Strong Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Within the framework of these guidelines, beers of any style intentionally brewed to a higher alcohol content than defined within that style’s guidelines are categorized as Other Strong Beer. These beers should achieve a balance between the style's characteristics and the additional alcohol, and are not wood- or barrel-aged. All Wood- and Barrel-Aged Beers that meet the criteria for elevated alcohol content shown below are categorized as any of several Wood- and Barrel-Aged Beers.
Body: Varies with underlying style
Additional notes: To allow for accurate judging the brewer must absolutely identify by name or category number the classic or experimental ale or lager style that is being created higher in alcohol and/or appropriately identify the style created ('Strong Vienna Lager' for example). Beer entries not accompanied by this information will be profoundly disadvantaged during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) 6.4%+ (8%+)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. American-Style Wheat Wine Ale

Color: Gold to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Any of bready, wheat, honey or caramel malt aroma and flavor attributes are often present. High residual malt sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and DMS should not be present. Oxidized, stale, and aged attributes are not typical of this style.
Body: Full
Additional notes: This style is brewed with at least 50% wheat malt.

Original Gravity (°Plato) 1.088-1.12 (21.1-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.032 (6.1-8 °Plato)
Alcohol by Weight (Volume) 6.70%-9.60% (8.50%-12.20%)
Bitterness (IBU) 45-85
Color SRM (EBC) 5+(10+ EBC)

c. American-Style Malt Liquor

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Some malt sweetness is present
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low
Fermentation Characteristics: Fruity esters and complex alcohol aromas and ﬂavors are acceptable at low levels. Alcohol should not be solvent-like. DMS, diacetyl, and acetaldehyde should not be present.
Body: Low to medium-low
Additional notes: Beers of this style are varied in character. Some malt liquors are only slightly stronger than American lagers, while others approach bock strength.

Original Gravity (°Plato) 1.05-1.06 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.01 (1-2.6 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.60%)
Bitterness (IBU) 12-23
Color SRM (EBC) 2-6(4-12 EBC)

21. Experimental Beer

a. Aged Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Aged Beers are any beers aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with various aging conditions for an extended time. In general, beers with high hopping rates, roast malt, high alcohol content, and complex herbal, smoke or fruit 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. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental style of the beer being aged, experimental or interesting techniques or ingredients, length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. Ginjo Beer or Sake-Yeast Beer

Color: Pale to dark brown
Clarity: Slight chill haze is acceptable
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Low to medium and in harmony with sake-like character
Perceived Bitterness: Low to medium and in harmony with sake-like character
Fermentation Characteristics: These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness expressed as mushroom or umami protein-like attributes. A high amount of alcohol may be evident.
Body: Varies depending on original gravity. Mouthfeel also varies.
Additional notes: High carbonation should be present. To allow for accurate judging the brewer must identify the classic ale, lager or other beer style being made with sake yeast, and may add information about other ingredient(s) or process used. The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.04-1.09 (10-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.02 (2.1-5 °Plato)
Alcohol by Weight (Volume) 3.40%-8.20% (4.30%-10.20%)
Bitterness (IBU) 12-35
Color SRM (EBC) 4-20(8-40 EBC)

c. Wild Beer

Color: Any color is acceptable. Versions made with fruits or other flavorings may take on corresponding hues.
Clarity: Clear or hazy due to yeast, chill haze or hop haze.
Perceived Malt Aroma & Flavor: Generally, these beers are highly attenuated resulting in very low to low malt character. Maltier versions should display good overall balance with other flavor components.
Perceived Hop Aroma & Flavor: Very low to high
Perceived Bitterness: Very low to low
Fermentation Characteristics: Aromas may vary significantly due to fermentation attributes contributed by various known and unknown microorganisms. The overall balance should be complex and balanced. Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment near the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria. Wild Beers may or may not be perceived as acidic. They may include a highly-variable spectrum of ﬂavors and aromas derived from the wild microorganisms with which they are fermented. The overall balance of ﬂavors, aromas, appearance and body are important factors in assessing these beers.
Body: Very low to medium
Additional notes: Spontaneously fermented beers with fruit, spice or other ingredients should be categorized as Wild Beers. Within the framework of these guidelines, beers which hew to classic or traditional categories such as Belgian-Style Lambic, Gueuze, Fruit Lambic, etc. should be categorized as such, rather than as Wild Beers. To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental base style of beer allowed to spontaneously ferment, information about the process used, and/or other ingredient(s) such as fruit, spices, etc. if any. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

d. Fresh Hop Beer

Color: Varies with underlying style
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Fresh hop aroma and ﬂavor is prominent exhibiting green grass-like, fresh mown hay/grass or other fresh hop attributes.
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Fruity esters may present at levels consistent with the underlying beer style being made with fresh hops
Body: Varies with underlying style
Additional notes: These ales or lagers are brewed with freshly harvested hops, typically no more than 72 hours prior to being added. Such hops might be undried fresh or frozen cones or ground material, or freshly kilned dried cones or pellets. Due to the large volume of plant material these beers encounter during the brewing and/or conditioning process, they should exhibit some perceptible chlorophyllic character, mouthfeel, and/or texture that should be harmonious with base style characteristics. These beers distinctly highlight the fresh hops used and are typically consumed while fresh to maximize the bright fresh hop attributes. Aging these beers will typically modify and reduce fresh-hop characters resulting in unique flavor outcomes. Within the framework of these guidelines, Fresh Hop India Pale Ales are classified as Fresh Hop Beers rather than Experimental India Pale Ales. To allow for accurate judging the brewer must identify an underlying ale or lager beer style being elaborated upon with fresh hops. The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. The brewer may also name the fresh hop variety(ies) used, and may include processing information such as the process point or vessel when fresh hops were added (kettle, whirlpool, hop back, fermenter, bright tank, etc. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style-0 (Varies with style-0 °Plato)
Apparent Extract/Final Gravity (°Plato) Varies with style-0 (Varies with style-0 °Plato)
Alcohol by Weight (Volume) Varies with style-0 (0-Varies with style)
Bitterness (IBU) Varies with style-0
Color SRM (EBC) Varies with style-0

e. Experimental Beer

Color: May vary widely with ingredients used
Clarity: Varies with ingredients used and brewing process
Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Bitterness: 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: Experimental beers are beers that either 1. employ unique and unusual techniques and/or ingredients; or 2. beers that don’t meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories. Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques and/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, chili pepper, chocolate, coffee, spice, wood-aged or other beers that fit within another individual category should not be categorized as experimental beers. experimental versions of various India Pale Ale and Imperial India Pale Ale categories are categorized as Experimental India Pale Ale. Nearly all fruited sour beers are categorized elsewhere; truly experimental versions might be categorized as Experimental Beer.
To allow for accurate judging the brewer must identify the underlying classic, experimental and or hybrid style(s), process(es) and or ingredients used which combine to make the beer unique and which influence perceived sensory outcomes. The brewer may indicate 'no classic style' in instances where the base beer or the entry do not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies widely
Apparent Extract/Final Gravity (°Plato) Varies widely
Alcohol by Weight (Volume) Varies widely
Bitterness (IBU) Varies widely
Color SRM (EBC) Varies widely

22. Experimental India Pale Ale

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 appearance within this category
Perceived Malt Aroma & Flavor: Very low to medium-low malt aroma and flavor may be present, and may exhibit attributes typical of various adjuncts and specialty malts
Perceived Hop Aroma & Flavor: Medium to very high hop aroma and flavor are present, with attributes typical of hops from any origin
Perceived Bitterness: Low to very high
Fermentation Characteristics: Fruity esters are low to high and may contribute to an overall highly fruity impression regardless of the presence or absence of fruit(s) used and can contribute to the perception of sweetness and be complementary to the hop profile. Yeast choices can vary widely as can sensory outcomes; very low to low phenolic or other attributes typical of wine, champagne or Brettanomyces yeast strains may be present but are not required. Carbonation can range from average to high, with higher levels often associated with a crisp mouthfeel. Diacetyl and DMS should not be present.
Body: Very low to medium, depending on grist and yeast choice, enzymatic treatment, finishing adjunct(s) and other fermentation parameters. Mouthfeel can vary widely from light to full and from dry to silky.
Additional notes: Beers in this category recognize the cutting edge of IPA brewing around the world. Experimental India Pale Ales are either 1) any of White, Red, Brown, Rye, Brut (fermented with champagne yeasts), Brett (fermented with Brettanomyces), 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.
Categorized as Experimental India Pale Ale:Dark versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. 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.

Categorized elsewhere: within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers, therefore IPA's brewed w/ chili peppers in any form are categorized as Chili Beer. Fresh Hop India Pale Ales are categorized as Fresh Hop beers. For the purpose of competition, IPAs brewed with kveik or thiolized yeasts and/or aroma/flavor enhancers such as terpene blends, etc. are appropriately entered as Experimental IPA if they fall outside the parameters of other IPA categories;
To allow for accurate judging the brewer must list any special ingredient(s) used such as fruits or spices, malt or sugar adjuncts or yeasts which elaborate on or deviate from classic American, Juicy Hazy or Imperial IPA production and which influence beer flavor outcomes. Brewer must list any enzymatic treatment or other special processes used. The brewer must also indicate an IPA 'type'. A few examples of supplemental information that meet these criteria are 'Brown IPA', 'Brut IPA w/enzyme and lactose', 'Red IPA w/munich malt', 'Am IPA w/cinnamon', or 'Juicy Hazy IPA w/mango'. Beer entries not accompanied by this information will be at a profound disadvantage during judging

Original Gravity (°Plato) 1.06-1.1 (14.7-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 0.994-1.02 (-1.6-5.1 °Plato)
Alcohol by Weight (Volume) 5.00%-8.40% (6.30%-10.60%)
Bitterness (IBU) 30-100
Color SRM (EBC) 3-40(6-80 EBC)

23. Historical Beer

a. Historical Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: Beers in this category include established historical beers or brewing traditions from any era or part of the world that do not fit within another beer style defined within these guidelines. Some Historical beers that could fit categories such as Experimental, Herb & Spice, Field Beer, etc. may be categorized as historical beers. This category pays tribute to beers that incorporate unique brewing ingredients, techniques, or both that were used in the past. Within the framework of these guidelines, examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghum-based beers, and countless others. To allow for accurate judging the brewer must provide additional information about the entry including primarily the historical beer style being emulated or recreated, and any unique ingredients used and/or processing which contribute to perceived sensory outcomes. The brewer may include historical context about the entry. This information will help provide a basis for comparison between highly diverse entries, and is reviewed and edited by the competition manager to remove bias. Entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. Kentucky Common Beer

Color: Medium to deep amber
Clarity: Chill haze or yeast haze is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium. Sweet malt is the dominant flavor attribute. Any of corn, caramel, toffee, or bready attributes may be present.
Perceived Hop Aroma & Flavor: Low to medium. May exhibit floral or spicy attributes typical of early 20th century North American hop varieties.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium-low fruity esters may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present.
Body: Medium-low to medium with a dry finish enhanced by high carbonation
Additional notes: This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.

Original Gravity (°Plato) 1.04-1.055 (10-13.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.20%-4.40% (4.00%-5.50%)
Bitterness (IBU) 15-30
Color SRM (EBC) 11-20(22-40 EBC)

c. Grodziskie

Color: Straw to gold
Clarity: Some chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Low to medium-low grainy wheat malt character may be present. Smoked wheat malt aromas and flavors are medium-low to medium.
Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from low to medium-low. Should be slightly lower or equal to intensity of smoke aroma.
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Very low pear-like fruity esters are acceptable. Very low levels of sulfur are optional. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
Body: Low
Additional notes: Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin is low-gravity, light-bodied, wheat ale with a note of oak smoke in aroma and flavor and clean hop bitterness. Historic versions were often bottle conditioned and highly carbonated.

Original Gravity (°Plato) 1.031-1.034 (7.7-8.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.009-1.012 (2.5-3 °Plato)
Alcohol by Weight (Volume) 1.97%-2.60% (2.50%-3.30%)
Bitterness (IBU) 20-30
Color SRM (EBC) 3-6(6-12 EBC)

d. Adambier

Color: Light brown to very dark
Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is absent.
Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present.
Perceived Hop Aroma & Flavor: Low, with attributes typical of traditional non-hybrid European hop varieties.
Perceived Bitterness: Low to medium
Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidiﬁcation can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
Body: Medium to full
Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.

Original Gravity (°Plato) 1.07-1.09 (17.1-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.02 (2.6-5.1 °Plato)
Alcohol by Weight (Volume) 7.10%-8.70% (9.00%-11.00%)
Bitterness (IBU) 30-50
Color SRM (EBC) 15-35(30-70 EBC)

e. Dutch-Style Kuyt Beer

Color: Gold to copper
Clarity: Chill haze and other haze is acceptable
Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. A distinctive aroma and flavor profile arises from the use of at least 45 percent oat malt, and at least 20 percent wheat malt. Pale malt makes up the remainder of the grain bill.
Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
Body: Low to medium
Additional notes: This style of beer was popular in the Netherlands from 1400-1550.

Original Gravity (°Plato) 1.05-1.08 (12.4-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato)
Alcohol by Weight (Volume) 3.80%-6.30% (4.70%-7.90%)
Bitterness (IBU) 25-35
Color SRM (EBC) 5-12.5(10-25 EBC)

f. Finnish-Style Sahti

Color: Pale to copper
Clarity: Chill haze, yeast haze and general turbidity is acceptable.
Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt ﬂavor is medium to high with malt sweetness present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics and banana fruitiness.
Body: Medium to full
Additional notes: Juniper aroma and ﬂavor may or may not be present due to the use of juniper boughs/branches and/or berries in the brewing process.

Original Gravity (°Plato) 1.06-1.09 (14.7-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.04 (4-10 °Plato)
Alcohol by Weight (Volume) 5.60%-6.80% (7.00%-8.50%)
Bitterness (IBU) 3-16
Color SRM (EBC) 4-12(8-24 EBC)

g. Swedish-Style Gotlandsdricke

Color: Pale to copper
Clarity: Chill haze or yeast haze is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present.
Body: Medium to full
Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.

Original Gravity (°Plato) 1.04-1.05 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.5-3.5 °Plato)
Alcohol by Weight (Volume) 4.40%-5.20% (5.50%-6.50%)
Bitterness (IBU) 15-25
Color SRM (EBC) 4-12(8-24 EBC)

h. Breslau-Style Schoeps

Color: Straw to black
Clarity: Chill haze is acceptable at low temperatures. Hue may be too dark to perceive clarity in some versions.
Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters may be present as these beers are fermented with ale yeast as opposed to wheat beer yeast. Diacetyl and phenolic aromas and ﬂavors should not be present.
Body: Full
Additional notes: Traditional German wheat beer yeast is not used in this style of beer.

Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1 °Plato)
Alcohol by Weight (Volume) 4.80%-5.60% (6.00%-7.00%)
Bitterness (IBU) 20-30
Color SRM (EBC) 2-40+(4-80+ EBC)

24. Gluten-Free Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & 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 & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
Body: Varies with underlying style
Additional notes: This category includes lagers, ales or other beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. All ingredients must be free of gluten. Within the framework of these guidelines, beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free. Gluten-Free Beers may contain malted grains that are gluten-free. NOTE: These guidelines do not supersede any government regulations. Wine, mead, ﬂavored malt beverages or beverages other than 'beer' as deﬁned by the TTB (U.S. Trade and Tax Bureau) are not considered 'gluten-free beer' under these guidelines. Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style category most appropriate for the beer, rather than as Gluten-Free Beer. To allow for accurate judging brewer is required to identify carbohydrate sources and fermentation type used to make the beer, and the classic ale, lager, hybrid or experimental beer style being elaborated upon (if there is one) with regard to flavor, aroma and appearance. The brewer may indicate ‘no classic style’ in instances where the base beer does not hew to a category within these competition guidelines as well as any additional ingredients used in brewing the beer. Beer entries not accompanied by this information will be at a disadvantage and/or ineligible for judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

25. American-Belgo-Style Ale

Color: Gold to black
Clarity: Should conform the base beer style
Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to high, in alignment with base beer style.
Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur, and attributes typical of Brettanomyces should not be present.
Body: Medium-low to medium, in alignment with base beer style.
Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) deﬁned Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves. To allow for accurate judging the brewer must indicate the classic, experimental or hybrid ale style of the underlying base beer; the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. The brewery may also provide information unique to the entry such as hop variety(ies) used, yeast type, etc. ('American IPA fermented w abbey yeast' for example). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

26. American-Style Sour Ale

a. American-Style Sour Ale

Color: Pale to black
Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present. There should be no residual ﬂavors from liquids previously aged in a barrel such as bourbon or sherry.
Body: Low to high
Additional notes: Beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer being made sour; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information could also identify microbes, special ingredients or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) May vary widely
Apparent Extract/Final Gravity (°Plato) May vary widely
Alcohol by Weight (Volume) May vary widely
Bitterness (IBU) May vary widely
Color SRM (EBC) May vary widely(May vary widely EBC)

b. Fruited American-Style Sour Ale

Color: Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit
Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high and in balance with fruit character
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms, including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present.
Body: Low to high
Additional notes: Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and beers containing coconut are categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. Fruited versions of Berliner-Style Weisse and Belgian-Style Sour Ale are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer being made sour; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information must identify fruit(s) used, and could also identify microbes, special ingredients or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) May vary widely
Apparent Extract/Final Gravity (°Plato) May vary widely
Alcohol by Weight (Volume) May vary widely
Bitterness (IBU) May vary widely
Color SRM (EBC) May vary widely(May vary widely EBC)

27. Brett Beer

Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity: Chill or yeast haze is allowable at low to medium levels at any temperature
Perceived Malt Aroma & Flavor: In darker versions, any of roasted malt, caramel or chocolate aromas and ﬂavors are present at low levels.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high
Fermentation Characteristics: Medium to high fruity esters are present. Subtle acidity/tartness 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 or fruity aroma and flavor attributes. Brettanomyces character may or may not be dominant. Subtle acidity/tartness from Brettanomyces should be low to medium-low but may increase with exposure to oxygen during barrel aging. 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. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information must identify fruit(s) or other ingredients used (if any), and could also include microbes or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

28. 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 & Flavor: In darker versions, any of roasted malt, caramel, or chocolate aromas and ﬂavors are present at low levels.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high
Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from fermentation with Brettanomyces or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Diacetyl and DMS should not be present.
Body: Low to high
Additional notes: Fruited versions will exhibit fruit ﬂavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.). To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying base beer; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information must identify fruit(s) or other ingredients (if any), and could include microbes or special processes used that influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

29. Wood- and Barrel-Aged Beer

a. Wood- and Barrel-Aged Pale to Amber Beer

Color: Pale to amber, varying with underlying style, and can be influenced by the color of added fruit(s) if any. Within the framework of these guidelines these beers are less than or up to 9 SRM or 18 EBC.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol less than or up to (but not exceeding) 8.0% abv or 6.4% abw when consumed.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines these beers meet the criteria for color and alcohol content shown above. Darker (>9 SRM or >18EBC) beers, or stronger (>6.4% abw or >8.0% abv) beers of any color should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-aged beers which exhibit sensory attributes typical of Brettanomyces alone, or of Brettanomyces and other microbes, are categorized as Brett Beer or Mixed-Culture Brett Beer respectively. Sour wood-aged beers and Fruited sour wood-aged beers are categorized as Sour Wood-Aged or Fruited Sour Wood-Aged Beer, respectively. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, ﬂavors and aromas of added fruits or spices. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging. Beers brewed with chili are allowable in this category in some situations but flavor outcomes from wood/barrel aging must be the focus.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) 3.00%-6.40% (3.75%-8.00%)
Bitterness (IBU) Varies with style
Color SRM (EBC) 2-9(4-18 EBC)

b. Wood- and Barrel-Aged Dark Beer

Color: Copper to black, and can be influenced by the color of added fruit(s) if any. Within the framework of these guidelines, these beers are greater than 9 SRM or 18 EBC.
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol less than or up to (but not exceeding) 8.0% abv or 6.4% abw when consumed.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, these beers meet the criteria for color and alcohol content shown above. Stronger (>6.4% abw or >8.0% abv) versions of dark wood-aged beers should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-Aged Beers which exhibit sensory attributes typical of Brettanomyces alone, or of Brettanomyces and other microbes, are categorized as Brett Beer or Mixed-Culture Brett Beer respectively. Sour wood-aged beers and Fruited sour wood-aged beers are categorized as Sour Wood-Aged or Fruited Sour Wood-Aged Beer, respectively. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, ﬂavors and aromas of added fruits or spices. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging. Beers brewed with chili are allowable in this category in some situations but flavor outcomes from wood/barrel aging must be the focus.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) 3.00%-6.40% (3.75%-8.00%)
Bitterness (IBU) Varies with style
Color SRM (EBC) >9(>18 EBC)

30. Wood- and Barrel-Aged Strong Beer

Color: Varies with underlying style and can be influenced by the color of added fruit(s) if any
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of beer being aged. Within the framework of these guidelines, these beers contain alcohol greater than 6.4% abw or 8.0% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, these are any traditional or experimental style of lager, ale or hybrid beer (with the exception of various stronger stout styles) aged in either a wooden barrel or in contact with wood, which meet the criteria for alcohol content shown below. Lower alcohol (<=6.4% abw or <=8.0% abv) wood-aged beers should be categorized as other wood-aged beer styles. Strong wood-aged stouts with alcohol above 6.4% abw or 8.0% abv are categorized as Wood Aged Strong Stout. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-Aged Beers which exhibit sensory attributes typical of Brettanomyces alone, or of Brettanomyces and other microbes, are categorized as Brett Beer or Mixed-Culture Brett Beer respectively. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited or spiced wood-aged beers are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging. Beers brewed with chili are allowable in this category in some situations but flavor outcomes from wood/barrel aging must be the focus.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) >6.4% (>8.0%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

31. Wood- and Barrel-Aged Strong Stout

Color: Characteristically very dark to black, varying with underlying strong stout style
Clarity: Opaque
Perceived Malt Aroma & Flavor: Varies with underlying stout style
Perceived Hop Aroma & Flavor: Varies with underlying stout style
Perceived Bitterness: Varies with underlying stout style
Fermentation Characteristics: Typical of underlying style of strong stout being aged. Within the framework of these guidelines, these beers contain alcohol greater than 6.4% abw or 8.0% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
Body: Varies with underlying stout style
Additional notes: Within the framework of these guidelines, these are any traditional or experimental strong stout aged in either a wooden barrel or in contact with wood, which meet the criteria for alcohol content shown above. Lower alcohol (<=6.4% abw or <=8.0% abv) wood-aged stouts should be categorized as other wood-aged beer styles. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-aged stouts which exhibit sensory attributes typical of Brettanomyces alone, or of Brettanomyces and other microbes, are categorized as Brett Beer or Mixed-Culture Brett Beer respectively. Sour wood-aged strong stouts (with or without fruit) should be categorized elsewhere. Fruited or spiced wood-aged strong stouts which meet the criteria for alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the ﬂavors and aromas (and perhaps hue) of added fruits or spices. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate ‘no classic style’. Such information must identify fruit(s), spice(s) or other ingredients used (if any), and could include type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/ other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging. Beers brewed with chili are allowable in this category in some situations but flavor outcomes from wood/barrel aging must be the focus.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) >6.4% (>8.0%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

32. Wood- and Barrel-Aged Sour Beer

a. Wood- and Barrel-Aged Sour Beer

Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of sour beer being aged
Body: Varies with underlying style
Additional notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood, or by liquids that had previously been stored in contact with the wood. Wood-aging does not necessarily impart wood ﬂavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine, and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor, and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel, and with sourness or other attributes derived from bacteria. Wood-Aged Sour Beer fermented with Brettanomyces or which exhibit sensory attributes typical of Brettanomyces is categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information must identify spice(s) or other ingredients used (if any), souring method, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. Fruited Wood- and Barrel-Aged Sour Beer

Color: Varies with style, and may take on color of added fruits or other ingredients
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style and in harmony with fruit aromas and flavors
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Typical of underlying style of sour beer being aged
Body: Varies with underlying style
Additional notes: These are fruited versions of any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood ﬂavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, ﬂavor and mouthfeel results from the marriage of new beer with fruit, attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. For purposes of competition, entries made with combinations of fruit(s) and or spices and or other ingredients, and which therefore represent combinations of multiple hybrid beer styles, are nonetheless categorized here as Fruited Wood-Aged Sour Beer. Fruited wood aged sour entries that hew to various fruited Belgian sour styles are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry including the classic, experimental or hybrid ale or lager beer style being aged in wood; because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information must identify fruit(s) or other ingredients used (if any), souring method, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), etc. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

33. Kellerbier or Zwickelbier

a. Unfiltered European-Style Ale

Color: Varies depending on the underlying European origin ale style
Clarity: Can be slightly hazy to moderately cloudy. A small amount of yeast haze is acceptable and traditional. These beers must be unﬁltered but may become clear with age. May exhibit poor head retention.
Perceived Malt Aroma & Flavor: Varies depending on the underlying style
Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
Perceived Bitterness: Varies depending on underlying style
Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast.
Body: Varies depending on underlying style
Additional notes: Kellerbier ales are unﬁltered versions of ale styles of European origin. These can include traditional Kolsch, Alt, as well as less common traditional or contemporary European-origin ale styles. Carbonation may vary with underlying style. These unﬁltered beers are packaged and served with very low to moderate amounts of yeast. Contemporary versions may be ﬁltered and dosed with yeast during packaging. Beers containing non-standard ingredients or aged in ﬂavor-imparting vessels should be categorized elsewhere. During registration brewers may specify pouring instructions, choosing quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. To allow for accurate judging the brewer must provide the classic European-origin ale style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. Unfiltered European-Style Lager

Color: Varies depending on the underlying European origin ale style
Clarity: Can be slightly hazy to moderately cloudy. A small amount of yeast haze is acceptable and traditional. These beers must be unﬁltered but may become clear with age. May exhibit poor head retention.
Perceived Malt Aroma & Flavor: Varies depending on the underlying style
Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
Perceived Bitterness: Varies depending on underlying style
Fermentation Characteristics: Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent. Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast.
Body: Varies depending on underlying style
Additional notes: Kellerbier lagers are unﬁltered versions of lager styles of European origin. These can include Munich-Style Helles, Dunkel, Dortmunder/Export, Bohemian Pilsener, German Pilsener, Bock, as well as less common traditional or contemporary European-origin lager styles. Carbnation may vary with underlying style. These unﬁltered beers are packaged and served with very low to moderate amounts of yeast. Contemporary versions may be ﬁltered and dosed with yeast during packaging. Beers containing non-standard ingredients or aged in ﬂavor-imparting vessels should be categorized elsewhere. During registration brewers may specify pouring instructions, choosing quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. To allow for accurate judging the brewer must provide the classic European-origin lager style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

34. Smoke Beer

a. Other Smoke Beer

Color: Any beer of any style incorporating smoke, and therefore may range from very light to black
Clarity: Varies with underlying beer style
Perceived Malt Aroma & Flavor: Varies with underlying beer style
Perceived Hop Aroma & Flavor: Varies with underlying beer style
Perceived Bitterness: Varies with underlying beer style
Fermentation Characteristics: For Smoke Beers based on lager styles, any phenolic notes (if present) should be derived from smoke; in such 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. To allow for accurate judging the brewer must list the smoke source (wood-based or otherwise), and may list any other ingredients or processes used. The brewer must also indicate the classic or experimental ale or lager style of the underlying base beer (e.g. 'tea-smoked dry stout'); the brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines (e.g. 'alder smoked ale, no classic style'). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

b. Smoke Porter

Color: Dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be present in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness with caramel or chocolate flavor attributes is acceptable.
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable
Body: Medium to full
Additional notes: To allow for accurate judging the brewer must list the traditional or experimental base style of porter being smoked, as well as the wood type used as a smoke source (e.g. 'alder smoked brown porter'). Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with porter style
Apparent Extract/Final Gravity (°Plato) Varies with porter style
Alcohol by Weight (Volume) Varies with porter style
Bitterness (IBU) Varies with porter style
Color SRM (EBC) Varies with porter style(Varies with porter style EBC)

c. Bamberg-Style Weiss Rauchbier

Color: Pale to chestnut brown
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and ﬂavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla, and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a fuller mouthfeel. To allow for accurate judging the brewer must list the underlying base German wheat beer style being smoked, as well as the wood type used as a smoke source (e.g. 'beech wood smoked dunkelweizen')

Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.90%-4.40% (4.90%-5.60%)
Bitterness (IBU) 10-15
Color SRM (EBC) 4-18(8-36 EBC)

d. Bamberg-Style Helles Rauchbier

Color: Light pale to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is prominent with malt aromas suggesting lightly toasted sweet, malted barley. Smoke beechwood character ranges from very low to medium. Smoky aroma should be not harshly phenolic. Sulfur may be present at low levels. There should be no caramel character. Smoke ﬂavor may create a perception of mild sweetness.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
Body: Medium

Original Gravity (°Plato) 1.044-1.05 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.40% (4.80%-5.60%)
Bitterness (IBU) 18-25
Color SRM (EBC) 4-5.5(8-11 EBC)

e. Bamberg-Style Maerzen Rauchbier

Color: Pale to light brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet toasted malt aroma should be present. Medium-low to medium toasted malt sweetness should be present. Aroma and flavor of smoked beechwood ranges from very low to medium. Smoke ﬂavors should be smooth, without harshness. Aroma should strike a balance between malt, hop, and smoke.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Full

Original Gravity (°Plato) 1.05-1.06 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.02 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.00%-4.70% (5.10%-6.00%)
Bitterness (IBU) 18-25
Color SRM (EBC) 4-15(8-30 EBC)

f. Bamberg-Style Bock Rauchbier

Color: Dark brown to very dark
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium to medium-high malt aroma and ﬂavor should be present with very low to medium-high beechwood smoke aromas and ﬂavors. Smoke flavors should be smooth, without harshness. Smoke ﬂavor may create a perception of mild sweetness.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium, increasing proportionately with starting gravity.
Fermentation Characteristics: Fruity esters are usually absent, but if present should be very low. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.60%)
Bitterness (IBU) 20-30
Color SRM (EBC) 20-30(40-60 EBC)

35. American Light Lager

a. American-Style Light Lager

Color: Very light to pale
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low
Perceived Hop Aroma & Flavor: Absent to very low
Perceived Bitterness: Absent to very low
Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
Body: Low with dry mouthfeel
Additional notes: Corn, rice or other grain or sugar adjuncts are often used. These beers are high in carbonation. Flavor attributes typical of beer are usually very low when present. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml).

Original Gravity (°Plato) 1.024-1.04 (6.1-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)
Alcohol by Weight (Volume) 2.80%-3.50% (3.50%-4.40%)
Bitterness (IBU) 4-10
Color SRM (EBC) 1.5-4(3-8 EBC)

b. Contemporary American-Style Light Lager

Color: Very light to medium amber. The word 'Light' refers to light body and reduced calories rather than color.
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low but present
Perceived Hop Aroma & Flavor: Low to Medium Low and can exhibit wide range of hop profiles
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
Body: Low to medium-low, often with dry mouthfeel
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used but all-malt formulations are also made. These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml)

Original Gravity (°Plato) 1.024-1.04 (6.1-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)
Alcohol by Weight (Volume) 2.80%-3.50% (3.50%-4.40%)
Bitterness (IBU) 5-20
Color SRM (EBC) 1.5-12(3-24 EBC)

36. International Light Lager

a. German-Style Leichtbier

Color: Straw to pale
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present. Very low levels of sulfur-related compounds are acceptable.
Body: Very low

Original Gravity (°Plato) 1.026-1.034 (6.6-8.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.6 °Plato)
Alcohol by Weight (Volume) 2.00%-2.90% (2.50%-3.70%)
Bitterness (IBU) 16-24
Color SRM (EBC) 2-4(4-8 EBC)

b. Australasian, Latin American or Tropical-Style Light Lager

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is absent
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: Sugar adjuncts are often used to lighten the body and ﬂavor, sometimes contributing to very low to low fruity esters such as apple or pear. DMS, diacetyl, and acetaldehyde should not be present.
Body: Low
Additional notes: Sugar, corn, rice, and other cereal grains or carbohydrates sources are used as adjuncts.

Original Gravity (°Plato) 1.038-1.046 (9.5-11.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.6 °Plato)
Alcohol by Weight (Volume) 3.20%-4.00% (4.10%-5.10%)
Bitterness (IBU) 9-18
Color SRM (EBC) 2-5(4-10 EBC)

37. International-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor may be present at low levels, along with adjunct flavors from corn, rice, wheat or other grains.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Very low levels of DMS aroma and ﬂavor are acceptable. Fruity esters, acetaldehyde, and diacetyl should not be present.
Body: Low to medium
Additional notes: These beers are often brewed with rice, corn, wheat, or other grains and may exhibit flavor profiles of those specific adjuncts used. Sugar adjuncts may also be used.

Original Gravity (°Plato) 1.04-1.052 (10-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.60%-4.20% (4.60%-5.30%)
Bitterness (IBU) 17-40
Color SRM (EBC) 3-6(6-12 EBC)

38. International-Style Lager

Color: Varies with underlying style and may deviate from classic example of a traditional style
Clarity: May vary with underlying style or may deviate from classic examples
Perceived Malt Aroma & Flavor: Varies with underlying style and may deviate from classic example of a traditional style
Perceived Hop Aroma & Flavor: Varies with underlying style and may deviate from classic example of a traditional style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style. May deviate from typical lager fermentation profiles with slightly elevated ester, or in degree of attenuation
Body: Varies with underlying style
Additional notes: Recognizing the creativity, uniqueness and variety of lagers produced by innovative brewers throughout the world, entries in this category do not fit existing competition style guidelines and may represent variations on classic lager beer styles or may represent entirely new beer styles. Many brewers choose to maintain the overall beer character of a particular style, but use new hop or malt types, resulting in 'traditional' styles of beer, which have unique or non-traditional hop or malt aromas or flavors. Other brewers seek to reflect the uniqueness of their own beer culture and locally produced ingredients. Beers entered in this subcategory could include for example, Bock beer brewed with cascade hops, Maerzen brewed with non-traditional dark malt, or wholly new lager beers which defy characterization elsewhere due to unusual ingredients, processing and or sensory outcomes. Hop forward India Pale Lager entries are categorized elsewhere. To allow for accurate judging the brewer must provide additional information about the entry to allow for comparison between diverse entries. Such information must include the classic, experimental or hybrid style of the underlying lager beer if one exists; however, because these beers often defy categorization and the base beer may not hew to an existing style guideline outlined herein, brewer may indicate 'no classic style'. Such information could also identify hops, malts or other special ingredients or special processes used that influence sensory outcomes such that the entry cannot be categorized elsewhere. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

39. Hoppy Lager

a. India Pale Lager

Color: Straw to gold
Clarity: Hop haze is allowable. Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low to medium, and may exhibit bready, cracker-like, or other attributes typical of pale malts
Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
Perceived Bitterness: Medium to high, but not harsh
Fermentation Characteristics: Fruity esters range from absent to medium-low. DMS, acetaldehyde, and diacetyl should not be present.
Body: low to medium
Additional notes: This style of beer should exhibit the fresh character of hops. Some versions may be brewed with corn, rice, or other adjunct grains, and may exhibit attributes typical of those adjuncts.

Original Gravity (°Plato) 1.05-1.065 (12.4-15.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.016 (1.5-4.1 °Plato)
Alcohol by Weight (Volume) 4.40%-6.30% (5.60%-7.90%)
Bitterness (IBU) 30-70
Color SRM (EBC) 2.5-6(5-12 EBC)

b. Other Hoppy Lager

Color: Will vary with style
Clarity: Light hop haze may be present at low temperatures
Perceived Malt Aroma & Flavor: Low to medium, typical of underlying lager beer style
Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
Perceived Bitterness: Medium to high and not harsh
Fermentation Characteristics: DMS, fruity esters and diacetyl should not be present. Fruit-like attributes from late or dry hopping arising from higher hopping rates and or the use of atypical hop varieties may be present at low to high levels.
Body: Low to medium, in alignment with base beer style.
Additional notes: Recognizing the uniqueness, variety and experimentation within formerly traditional lager beer styles, beers entered in this subcategory do not fit existing lager beer style competition guidelines but instead exhibit hop aroma and flavor attributes which differ from, and at higher levels than, those found in lager styles defined elsewhere throughout these guidelines. Examples might include entries made with aroma hop varieties not normally associated with traditional lager beer styles and which exhibit attributes (e.g. tropical, stone fruit, pine, etc.) unusual to those styles. Hop bitterness, aroma and flavor are in harmony and balance with alcohol, malt and other attributes of the entry. Entries with alcohol content and flavor profile typical of India Pale Lager are categorized as India Pale Lager. To allow for accurate judging the brewer must indicate the classic lager style of the underlying base beer, and may indicate hop varieties used and when introduced in the brewing process (for example: 'American Lager dry hopped with nelson sauvin during fermentation'). Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) Typical of underlying lager style
Apparent Extract/Final Gravity (°Plato) Typical of underlying lager style
Alcohol by Weight (Volume) Typical of underlying lager style
Bitterness (IBU) Typical of underlying lager style
Color SRM (EBC) Typical of underlying lager style

40. Munich-Style Dunkel

Color: Light brown to brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & 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 & Flavor: Very low to low, with attributes typical of noble-type hops.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Low to medium-low
Additional notes: Dunkels do not offer an overly sweet impression, but rather a balance between malt and dark malt sweetness and hop character.

Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.80%-4.20% (4.80%-5.30%)
Bitterness (IBU) 16-25
Color SRM (EBC) 15-25(30-49 EBC)

41. International Dark Lager

a. European-Style Dark Lager

Color: Light brown to black
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium with chocolate, roast, and malt aromas and flavors present.
Perceived Hop Aroma & Flavor: Very low to low with attributes typical of noble-type hops.
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Fruity esters should not be present. In most examples diacetyl should not be present, however some Czech dark lagers allow for low levels of diacetyl
Body: Low to medium-low
Additional notes: These beers offer a ﬁne balance of sweet maltiness and hop bitterness.

Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.80%-4.20% (4.80%-5.30%)
Bitterness (IBU) 20-35
Color SRM (EBC) 15-40(30-78 EBC)

b. American-Style Dark Lager

Color: Light brown to very dark
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium malt aroma and ﬂavor may include low levels of caramel, chocolate or roast
Perceived Hop Aroma & Flavor: very low to medium
Perceived Bitterness: Very low to medium and dissipates quickly.
Fermentation Characteristics: Fruity esters, DMS and diacetyl should not be present.
Body: low to medium-low

Original Gravity (°Plato) 1.04-1.05 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.20%-4.40% (4.10%-5.60%)
Bitterness (IBU) 14-24
Color SRM (EBC) 14-40(28-50 EBC)

42. Italian-Style Pilsener

Color: Straw to Gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present at low levels. Light biscuity attributes may be present.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is pronounced and aromatic, derived from late hopping and dry hopping with noble-type hops. Floral, herbal, peppery, or other attributes may be present.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-ester and DMS should not be present. These are well attenuated beers
Body: Medium-low to Medium
Additional notes: The head should be dense, pure white, and persistent. Hop character is assertive, crisp and aromatic.

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.013 (1.5-3.3 °Plato)
Alcohol by Weight (Volume) 3.6-4.2 (4.5-5.3)
Bitterness (IBU) 25-50
Color SRM (EBC) 3-4(6-8 EBC)

43. German-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: A malty sweet aroma and flavor should be present at low levels. Light biscuity attributes may be present.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is moderate and pronounced, derived from late hopping (not dry hopping) with noble-type hops. Floral, herbal, peppery, or other attributes may be present.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity-ester and DMS should not be present. These are well attenuated beers.
Body: Low to medium-low
Additional notes: The head should be dense, pure white, and persistent. Hop character is assertive and crisp.

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
Alcohol by Weight (Volume) 3.60%-4.20% (4.60%-5.30%)
Bitterness (IBU) 25-50
Color SRM (EBC) 3-4(6-8 EBC)

44. Bohemian-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be clear. Unfiltered versions may exhibit slight turbidity.
Perceived Malt Aroma & Flavor: A slightly sweet and toasted, biscuity, bready malt aroma and ﬂavor is present.
Perceived Hop Aroma & Flavor: Medium-low to medium, derived from late kettle hopping with noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: The upper limit of 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. Many versions may exhibit flavor contributions typical of decoction mashing.
Body: Medium
Additional notes: The head should be dense.

Original Gravity (°Plato) 1.044-1.052 (11-12.99 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.013-1.018 (3.3-4.5 °Plato)
Alcohol by Weight (Volume) 3.20%-4.00% (4.10%-5.10%)
Bitterness (IBU) 25-45
Color SRM (EBC) 4-7(7-14 EBC)

45. Munich-Style Helles

Color: Pale to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt aroma and ﬂavor are pronounced. Low levels of yeast-produced sulfur aromas and ﬂavors may be present. Malt character may contain light biscuit attributes. There should be no caramel character.
Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low, derived from European noble-type hops.
Fermentation Characteristics: Fruity esters and diacetyl should not be present. A very low level of DMS and/or sulfur attributes may be present (but not required) and in balance with other attributes.
Body: Low to Medium
Additional notes: Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.

Original Gravity (°Plato) 1.044-1.048 (11-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.40% (4.80%-5.60%)
Bitterness (IBU) 15-25
Color SRM (EBC) 2.5-5(5-10 EBC)

46. Dortmunder/Export or German-Style Oktoberfest

a. Dortmunder/European-Style Export

Color: Straw to deep gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet malt character should be low and should not be caramelly
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present.
Body: Medium
Additional notes: Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.

Original Gravity (°Plato) 1.05-1.057 (12.5-14 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 4.00%-4.80% (5.10%-6.10%)
Bitterness (IBU) 23-30
Color SRM (EBC) 3-6(6-12 EBC)

b. German-Style Oktoberfest/Festbier

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Clean, sweet, bready malt profile is low to medium-low
Perceived Hop Aroma & Flavor: Medium low to Medium
Perceived Bitterness: Very low to low and in balance with low sweet maltiness
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium
Additional notes:

Original Gravity (°Plato) 1.054-1.057 (13.5-14 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 4.00%-4.80% (5.10%-6.10%)
Bitterness (IBU) 23-29
Color SRM (EBC) 3-8(6-15 EBC)

47. Vienna-Style Lager

Color: Deep Gold to reddish-brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Characterized by malty aroma and light malt sweetness, which should have a lightly toasted and/or caramel malt character.
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium-low, clean, and crisp.
Fermentation Characteristics: DMS, diacetyl, and fruity esters should not be present.
Body: Medium Low to Low

Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.018 (2.1-4.9 °Plato)
Alcohol by Weight (Volume) 3.80%-4.30% (4.80%-5.40%)
Bitterness (IBU) 20-26
Color SRM (EBC) 6-18(12-36 EBC)

48. German-Style Maerzen or Franconian-Style Rotbier

a. German-Style Maerzen

Color: Pale to reddish-brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Bready or biscuity malt aroma and flavor should be present. Sweet maltiness is medium-low to medium and leads to a muted clean hop bitterness. Malt ﬂavors should be of light toast rather than strong caramel. Low level caramel character is acceptable.
Perceived Hop Aroma & Flavor: Low with attributes typical of noble hop varieties
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium

Original Gravity (°Plato) 1.052-1.057 (13-14 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.02 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.00%-4.70% (5.10%-6.00%)
Bitterness (IBU) 18-25
Color SRM (EBC) 4-15(8-30 EBC)

b. Franconian-Style Rotbier

Color: Amber to dark red
Clarity: Clear to slightly hazy for unfiltered versions. Chill haze should not be present.
Perceived Malt Aroma & Flavor: Characterized by malty aroma and light malt sweetness, which should have a lightly toasted and/or caramel malt character.
Perceived Hop Aroma & Flavor: Low to medium-low, with attributes typical of noble-type hops.
Perceived Bitterness: Low to medium-low, producing a clean finish.
Fermentation Characteristics: DMS, diacetyl, fruity esters, and phenolic attributes should not be present.
Body: Medium

Original Gravity (°Plato) 1.046-1.056 (11.4-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 3.80%-4.30% (4.80%-5.40%)
Bitterness (IBU) 22-28
Color SRM (EBC) 6-18(12-36 EBC)

49. German-Style Schwarzbier

Color: Very dark brown to black, with a pale-colored head.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma & Flavor: Medium malt aroma displays a mild roasted malt character. Malt sweetness is low to medium and displays a mild roasted malt character without bitterness.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present.
Body: Low to medium-low

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.015 (2.6-3.8 °Plato)
Alcohol by Weight (Volume) 3.00%-3.90% (3.80%-4.90%)
Bitterness (IBU) 22-30
Color SRM (EBC) 25-40(50-80 EBC)

50. German-Style Bock or Maibock

a. Traditional German-Style Bock

Color: Dark brown to very dark
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Traditional Bocks are made with all malt and have high malt character with aromas of toasted or nutty malt, but not caramel. Traditional bocks display high malt sweetness. The malt ﬂavor profile should display a balance of sweetness and toasted or nutty malt, but not caramel.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium, increasing proportionately with starting gravity.
Fermentation Characteristics: Fruity esters if present should be minimal. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.60%)
Bitterness (IBU) 20-30
Color SRM (EBC) 20-30(40-60 EBC)

b. German-Style Heller Bock/Maibock

Color: Pale to light amber. The German word 'helle' means light-colored, thus Heller Bock is a pale beer.
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Light toasty or bready aroma and flavor attributes are often present. Roast or heavy toast/caramel malt aromas and ﬂavors should not be present.
Perceived Hop Aroma & Flavor: Low to medium-low, derived from noble-type hops.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Fruity esters, if present, should be low. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.066-1.074 (16.1-18 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.02 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.40% (6.30%-8.10%)
Bitterness (IBU) 20-38
Color SRM (EBC) 4-9(8-18 EBC)

51. German-Style Doppelbock or Eisbock

a. German-Style Doppelbock

Color: Copper to dark brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
Perceived Hop Aroma & Flavor: Hop aroma is absent. Hop ﬂavor is low.
Perceived Bitterness: Low
Fermentation Characteristics: Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
Body: Full

Original Gravity (°Plato) 1.074-1.08 (18-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.02 (3.6-5.1 °Plato)
Alcohol by Weight (Volume) 5.20%-6.20% (6.60%-7.90%)
Bitterness (IBU) 17-27
Color SRM (EBC) 12-30(24-60 EBC)

b. German-Style Eisbock

Color: Light brown to black
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet malt character is very high. Dark fruit flavors such as prune and raisin may be present
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is absent
Perceived Bitterness: Very low to low
Fermentation Characteristics: Alcohol may be present in aroma. Fruity esters may be evident, but not overpowering. Diacetyl should not be present. Alcoholic strength is very high.
Body: Very full
Additional notes: This is a stronger version of Doppelbock. Traditionally, these beers were created by freezing a Doppelbock and removing the ice, thus concentrating the alcohol.

Original Gravity (°Plato) 1.074-1.116 (18-27.2 °Plato)
Apparent Extract/Final Gravity (°Plato) N/A
Alcohol by Weight (Volume) 6.80%-11.30% (8.60%-14.30%)
Bitterness (IBU) 26-33
Color SRM (EBC) 15-50(30-100 EBC)

52. American-Style Lager

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low to low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters are usually absent, but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated.

Original Gravity (°Plato) 1.04-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
Alcohol by Weight (Volume) 3.20%-4.00% (4.10%-5.10%)
Bitterness (IBU) 5-15
Color SRM (EBC) 2-4(4-8 EBC)

53. Contemporary American-Style Lager

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness and aroma are very low to low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made. Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and aggressively carbonated.

Original Gravity (°Plato) 1.04-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
Alcohol by Weight (Volume) 3.20%-4.00% (4.10%-5.10%)
Bitterness (IBU) 5-16
Color SRM (EBC) 2-4(4-8 EBC)

54. American-Style Pilsener

a. American-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Medium to high, exhibiting attributes typical of noble-type hops
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
Body: Medium-low to medium
Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels. Up to 25% corn or rice in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era.

Original Gravity (°Plato) 1.045-1.06 (11.2-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 3.90%-4.70% (4.90%-6.00%)
Bitterness (IBU) 25-40
Color SRM (EBC) 3-6(6-12 EBC)

b. Contemporary American-Style Pilsener

Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Medium to high. While traditional versions exhibit attributes typical of noble-type hops, contemporary versions will exhibit attributes typical of a wide range of hop varieties.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
Body: Medium-low to medium
Additional notes: All-malt grists are commonly used; up to 25% corn or rice may be incorporated in the grist. Beers in this category diverge from American-style lagers typical of the pre-Prohibition era by virtue of a wide range of hop aroma and flavor attributes.

Original Gravity (°Plato) 1.045-1.053 (11.2-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.5-4.6 °Plato)
Alcohol by Weight (Volume) 3.90%-4.70% (4.90%-6.00%)
Bitterness (IBU) 25-50
Color SRM (EBC) 3-6(6-12 EBC)

55. American-Style Cream Ale

Color: Straw to gold
Clarity: Chill haze should be very low or not be present
Perceived Malt Aroma & Flavor: The dominant flavor is of pale malt sweetness at medium-low to medium levels. Caramel malt attributes should be absent. Attributes typical of corn, rice or other malt-substitute adjuncts may be present at low levels.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is very low to low or may be absent
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low level fruity esters may be present. Sulfur and DMS are usually absent but may be present at extremely low levels. Diacetyl should not be present.
Body: Low
Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold.

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.01 (1-2.6 °Plato)
Alcohol by Weight (Volume) 3.40%-4.50% (4.30%-5.70%)
Bitterness (IBU) 10-22
Color SRM (EBC) 2-5(4-10 EBC)

56. American-Style Amber Lager

a. American-Style Amber Lager

Color: Gold to copper
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium-low caramel or toasted malt aromas and ﬂavors should be present
Perceived Hop Aroma & Flavor: Very low to medium-high
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium

Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.80%-4.30% (4.80%-5.40%)
Bitterness (IBU) 18-30
Color SRM (EBC) 6-14(12-28 EBC)

b. American-Style Maerzen/Oktoberfest

Color: Pale to reddish brown
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet maltiness should be present, expressed as a light toasted character. Bready or biscuity malt aroma and ﬂavor is acceptable. Low level caramel attributes are acceptable.
Perceived Hop Aroma & Flavor: Low to medium-low exhibiting herbal, grass-like, spicy, floral, or citrus attributes
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium
Additional notes: This American version of a classic German beer is distinguished by a more pronounced hop character.

Original Gravity (°Plato) 1.05-1.06 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.02 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.00%-4.70% (5.10%-6.00%)
Bitterness (IBU) 20-30
Color SRM (EBC) 4-15(8-30 EBC)

c. California Common Beer

Color: Light amber to medium amber
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium level toasted or caramel malt attributes are present.
Perceived Hop Aroma & Flavor: Low to medium-low
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are low to medium-low. Diacetyl should be absent.
Body: Medium
Additional notes: California Common beers are brewed with lager yeasts but fermented at warm temperatures like ales

Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.60%-4.50% (4.60%-5.70%)
Bitterness (IBU) 35-45
Color SRM (EBC) 8-15(16-30 EBC)

57. Australian-Style Pale Ale

a. Classic Australian-Style Pale Ale

Color: Straw to copper
Clarity: Chill or yeast haze is acceptable at low levels
Perceived Malt Aroma & Flavor: Low malt sweetness and other malt attributes are present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Perceivable fruity esters should be present, and are a defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
Body: Low to medium with a dry finish

Original Gravity (°Plato) 1.04-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.01 (1-2.5 °Plato)
Alcohol by Weight (Volume) 3.20%-4.70% (4.00%-6.00%)
Bitterness (IBU) 15-35
Color SRM (EBC) 3-10(6-20 EBC)

b. Australian-Style Pale Ale

Color: Straw to medium amber
Clarity: Any of yeast, chill, or hop haze may be present in this style at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium-low to medium-high, exhibiting attributes typical of modern hop varieties including any of tropical fruit, mango, passionfruit, or stone fruit
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Very low to low fruity esters are acceptable but not essential.
Body: Low to medium-low with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity, tropical, herbal and many other hop aromas and flavours. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.

Original Gravity (°Plato) 1.04-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.5 °Plato)
Alcohol by Weight (Volume) 3.20%-4.70% (4.00%-6.00%)
Bitterness (IBU) 15-40
Color SRM (EBC) 3-9(6-18 EBC)

58. International Pale Ale

a. New Zealand-Style Pale Ale

Color: Straw to medium amber
Clarity: Any of yeast, chill, or hop haze may be present in at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium to medium-high, exhibiting attributes including any of tropical fruit, passionfruit, stone fruit, cut grass, or diesel
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable but not essential.
Body: Medium-low to medium with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavors. Diacetyl is absent in these beers. DMS should not be present.

Original Gravity (°Plato) 1.04-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.5 °Plato)
Alcohol by Weight (Volume) 3.20%-4.70% (4.00%-6.00%)
Bitterness (IBU) 15-40
Color SRM (EBC) 3-9(6-18 EBC)

b. International-Style Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma & Flavor: Hop aroma is low to high. Hop ﬂavor is very low to high. Hop character can vary widely, exhibiting diverse hop aroma and flavor attributes.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
Body: Low to medium
Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. Pale ales that fit well into other Pale Ale categories (i.e. American, Australian, New Zealand Pale Ale, etc.) should be entered there. Overall impression is a well-integrated, easy drinking, refreshing ale with distinctive hop aroma and flavor attributes including any of floral, herbal, fruity, tropical, pine, or many others. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.

Original Gravity (°Plato) 1.04-1.06 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)
Alcohol by Weight (Volume) 3.50%-5.20% (4.40%-6.60%)
Bitterness (IBU) 20-42
Color SRM (EBC) 5-12(10-24 EBC)

59. Extra Special Bitter

a. American-Style Extra Special Bitter

Color: Amber to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high
Perceived Hop Aroma & Flavor: Medium to medium-high and typical of American or other origin hop varieties
Perceived Bitterness: 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 to full
Additional notes: Entries in this subcategory exhibit hop aroma and flavor attributes typical of hops of many origins, which may deviate substantially from the hallmark attributes typical of traditional English hop varieties.

Original Gravity (°Plato) 1.046-1.06 (11.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.016 (2.6-4.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.60% (4.80%-5.80%)
Bitterness (IBU) 30-45
Color SRM (EBC) 8-14(16-28 EBC)

b. English-Style Extra Special Bitter

Color: Amber to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high
Perceived Hop Aroma & Flavor: Medium to medium-high
Perceived Bitterness: 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.

Original Gravity (°Plato) 1.046-1.06 (11.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.016 (2.6-4.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.60% (4.80%-5.80%)
Bitterness (IBU) 30-45
Color SRM (EBC) 8-17(16-34 EBC)

60. New Zealand-Style India Pale Ale

Color: Straw to gold
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium intensity malt attributes are present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High to intense, exhibiting attributes such as ﬂoral, fruity (tropical, stone fruit, and other), sulfur/diesel-like, citrusy, and grassy
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high, acceptable but not essential.
Body: Medium-low to medium with a dry finish
Additional notes: Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hop attributes are dominant and balanced with malt character.

Original Gravity (°Plato) 1.06-1.07 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.016 (2.5-4.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.50%)
Bitterness (IBU) 50-70
Color SRM (EBC) 3-8(6-16 EBC)

61. Barley Wine-Style Ale

a. American-Style Barley Wine Ale

Color: Amber to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel or toffee malt aroma attributes are often present. High residual malty sweetness, often exhibiting caramel or toffee attributes, should be present.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
Perceived Bitterness: High
Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Full
Additional notes: Vinous, sherry-like, or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile. Low carbonation may be acceptable in this style.

Original Gravity (°Plato) 1.09-1.12 (21.6-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.70%-9.60% (8.50%-12.20%)
Bitterness (IBU) 60-100
Color SRM (EBC) 11-18(22-36 EBC)

b. British-Style Barley Wine Ale

Color: Tawny copper to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Residual malty sweetness is high
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor are very low to medium. English type hops are often used but are not required for this style.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Complexity of alcohols and fruity ester attributes are often high and balanced with the high alcohol content. Low levels of diacetyl are acceptable. Low carbonation is acceptable in this style. Caramel and some oxidized character (vinous aromas or ﬂavors) may be considered positive attributes.
Body: Full

Original Gravity (°Plato) 1.085-1.12 (20.4-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.70%-9.60% (8.50%-12.20%)
Bitterness (IBU) 40-65
Color SRM (EBC) 11-36(22-72 EBC)

62. German-Style Koelsch

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is very low to low with soft sweetness. Caramel character should not be present.
Perceived Hop Aroma & Flavor: Low and, if present, should express noble hop character.
Perceived Bitterness: Medium to medium-high
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: The Koelsch style is originally from the Köln area. 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.

Original Gravity (°Plato) 1.042-1.048 (10.5-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.6 °Plato)
Alcohol by Weight (Volume) 3.80%-4.20% (4.80%-5.30%)
Bitterness (IBU) 22-30
Color SRM (EBC) 3-6(6-12 EBC)

63. Gose

a. Leipzig-Style Gose

Color: Straw to light amber
Clarity: Clear to hazy. Haze may or may not be from yeast.
Perceived Malt Aroma & Flavor: Malt sweetness and attributes are not present to very low
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to low
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. 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. To allow for accurate judging the brewer must list any special ingredient(s) used, such as grains, citrus, salt, coriander or others if present. The brewer may provide information about the brewing process that influences sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.50%-4.30% (4.40%-5.40%)
Bitterness (IBU) 5-15
Color SRM (EBC) 2-7(4-14 EBC)

b. 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 & Flavor: Malt aroma and flavor is not present to very low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Not present to medium
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. To allow for accurate judging brewer must list the grain(s), spice(s), fruit(s) or other flavor(s) or ingredients used, and/or information about the brewing process such as ageing, bacteria or yeast used if any, which differentiate these beers from traditional Gose. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.50%-4.30% (4.40%-5.40%)
Bitterness (IBU) 5-30
Color SRM (EBC) 3-9(6-18 EBC)

64. Berliner-Style Weisse

a. Berliner-Style 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 & Flavor: Malt sweetness is absent
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to very low
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. For purposes of this competition, all entries brewed, packaged or served with fruit, spices, darker malts or other ingredients are categorized as Specialty Berliner Weisse.

Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1-1.5 °Plato)
Alcohol by Weight (Volume) 2.20%-4.00% (2.80%-5.00%)
Bitterness (IBU) 3-6
Color SRM (EBC) 2-4(4-8 EBC)

b. Specialty Berliner-Style Weisse

Color: While traditional Berliners are the lightest of all the German wheat beers, ranging from straw to pale, Specialty Berliners are brewed, packaged or served with fruit(s), darker malt(s), syrups or other ingredients, and therefore may take on corresponding hues.
Clarity: May appear hazy or cloudy from yeast or chill haze
Perceived Malt Aroma & Flavor: Malt sweetness is absent. Very low to low level attributes of darker malts (if used) may be present.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be perceived. Brettanomyces character may be absent or present at low to medium levels, and if present may be expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Body: Very low
Additional notes: Carbonation is high. Specialty Berliners are brewed or served with fruit or fruit syrups, spices or herbal syrups, darker malts or a wide range of other ingredients, and will exhibit sensory attributes typical of those ingredients, such as hue, aroma, taste and body. To allow for accurate judging, brewers must list the fruit(s), herb(s) or spice(s), darker malt(s) or other flavor(s) or ingredients used which differentiate these beers from traditional Berliners. Entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1-1.5 °Plato)
Alcohol by Weight (Volume) 2.20%-4.00% (2.80%-5.00%)
Bitterness (IBU) 3-6
Color SRM (EBC) 2-4 (higher if darker malts are used)(4-8 (higher if darker malts are used) EBC)

65. South German-Style Hefeweizen

Color: Straw to amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: 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, creamier mouthfeel.

Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.90%-4.40% (4.90%-5.60%)
Bitterness (IBU) 10-15
Color SRM (EBC) 3-9(6-18 EBC)

66. German-Style Leichtes or Kristal Weizen

a. German-Style Leichtes Weizen

Color: Straw to copper-amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall ﬂavor proﬁle is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty ﬂavor. Diacetyl should not be present.
Body: Low with a lighter mouthfeel than Hefeweizen. The German word 'leicht' means light, and as such these beers are light versions of Hefeweizen.
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.028-1.044 (7.1-11 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
Alcohol by Weight (Volume) 2.00%-2.80% (2.50%-3.50%)
Bitterness (IBU) 10-15
Color SRM (EBC) 3.5-15(7-30 EBC)

b. South German-Style Kristal Weizen

Color: Straw to amber
Clarity: Clear with no chill haze present. Because the beer is ﬁltered, no yeast should be present.
Perceived Malt Aroma & Flavor: Malt sweetness is very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The aroma and flavor are very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty ﬂavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. Diacetyl should not be present. Kristal Weizen is well attenuated and very highly carbonated.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent malted wheat. They have no yeast ﬂavor, and exhibit a cleaner, drier mouthfeel than counterparts served with yeast.

Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.90%-4.40% (4.90%-5.60%)
Bitterness (IBU) 10-15
Color SRM (EBC) 3-9(6-18 EBC)

67. South German-Style Bernsteinfarbenes Weizen

Color: Amber to light brown. The German word 'Bernsteinfarben' means amber colored.
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and caramel or bread-like character arises from the use of medium-colored malts.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Diacetyl should not be present.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. It is often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.30% (4.80%-5.40%)
Bitterness (IBU) 10-15
Color SRM (EBC) 9-13(18-26 EBC)

68. South German-Style Dunkel Weizen

Color: Copper-brown to very dark
Clarity: If served with yeast, appearance may be very cloudy
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beer in this style. Dark barley malts are frequently used along with dark Cara or color malts.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a characteristically fuller mouthfeel.

Original Gravity (°Plato) 1.048-1.056 (11.9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.30% (4.80%-5.40%)
Bitterness (IBU) 10-15
Color SRM (EBC) 10-25(20-50 EBC)

69. South German-Style Weizenbock

Color: Gold to very dark
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded ﬂavor and aroma. Diacetyl should not be present. Carbonation should be high.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a fuller mouthfeel.

Original Gravity (°Plato) 1.066-1.08 (16.1-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
Alcohol by Weight (Volume) 5.50%-7.50% (7.00%-9.50%)
Bitterness (IBU) 15-35
Color SRM (EBC) 4.5-30(9-60 EBC)

70. German-Style Altbier

Color: Copper to dark brown
Clarity: Clear to slightly hazy. Chill haze should not be present
Perceived Malt Aroma & 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 & Flavor: Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
Perceived Bitterness: Medium to high, producing a clean dry finish.
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.

Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.60%-4.40% (4.60%-5.60%)
Bitterness (IBU) 25-52
Color SRM (EBC) 11-19(22-38 EBC)

71. Belgian-Style Ale or French-Style Ale

a. Belgian-Style Speciale Belge

Color: Gold to light copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt attributes are acceptable.
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy ﬂavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
Body: Low to medium

Original Gravity (°Plato) 1.04-1.054 (10-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 4.10%-5.00% (5.10%-6.30%)
Bitterness (IBU) 20-30
Color SRM (EBC) 4-12(8-24 EBC)

b. French-Style Biere de Garde

Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester ﬂavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived ﬂavors including any of slightly acidic, fruity, horsey, goaty, or leather-like attributes. Beer displaying more pronounced levels of Brettanomyces derived attributes is categorized as Brett Beer. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy or cellar-like aromas are acceptable.

Original Gravity (°Plato) 1.06-1.08 (14.7-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 3.50%-6.30% (4.40%-8.00%)
Bitterness (IBU) 20-30
Color SRM (EBC) 7-16(14-32 EBC)

c. Other Belgian- and French-Style Ale

Color: Varies with style
Clarity: Varies with style
Perceived Malt Aroma & Flavor: Perception of malt ﬂavor and aroma varies widely with style
Perceived Hop Aroma & Flavor: Hop aroma and hop ﬂavor varies widely with style
Perceived Bitterness: Varies with style
Fermentation Characteristics: Varies with style
Body: Varies with style
Additional notes: Beers in this subcategory recognize the uniqueness and breadth of Belgian- and French-derived ale styles, but do not adhere to other categories defined in these guidelines. Lower strength entries may be categorized as Belgian-Style Session Ale. Higher strength entries which exceed the criteria for alcoholic strength of this subcategory are categorized as Other Belgian-Style Strong Specialty Ale. Balance and harmony are key components when assessing these beers. Wood- and barrel-aged versions are appropriately categorized here. Fruited versions should be categorized as Belgian-style fruit beers. Versions reminiscent of or inspired by Saison and which meet the criteria for alcoholic strength would be categorized as Specialty Saison. To allow for accurate judging the brewer must provide additional information about the entry, including a classic or historic base beer style being elaborated upon, the historical or regional tradition of the style, the brewer’s interpretation of the style, and/or any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) 4.10%-5.60% (5.10%-7.10%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

72. Belgian-Style 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 & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is not present.
Perceived Bitterness: Low, from noble-type hops.
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.

Original Gravity (°Plato) 1.044-1.05 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.008 (1.5-2.1 °Plato)
Alcohol by Weight (Volume) 3.80%-4.40% (4.80%-5.60%)
Bitterness (IBU) 10-17
Color SRM (EBC) 2-4(4-8 EBC)

73. Classic Saison

Color: Straw to light amber
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by any of floral, herbal, woody or other attributes typical of European-type hops are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
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

Original Gravity (°Plato) 1.04-1.06 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2 °Plato)
Alcohol by Weight (Volume) 4.00%-5.40% (5.00%-6.80%)
Bitterness (IBU) 20-38
Color SRM (EBC) 3-7(6-14 EBC)

74. Specialty Saison

Color: Straw to dark brown; may take on hue of fruit(s), darker malts, or other ingredients
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Typically low to medium-low, but may vary in beers made with specialty malts.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are medium to high. Diacetyl should not be present. Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty and leather-like, as well as clove-like and smoky phenolics may be present. Herb or spice ﬂavors, including notes of black pepper, may be present. A low level of sour acidic ﬂavor is acceptable when in balance with other components. Because these beers are often bottle conditioned, they may display some yeast character and high carbonation.
Body: Low to medium
Additional notes: Specialty Saison represents a very wide family of beers which deviate substantially from Classic Saison in appearance and sensory outcomes. Such beers are brewed with dark malts, fruit(s), spice(s), or a wide range of ingredients. Ingredients including spices, herbs, ﬂowers, fruits, vegetables, fermentable sugars and carbohydrates, special yeasts of all types, wood-aging, etc. may contribute unique attributes to these beers. Earthy or cellar-like aromas are acceptable. Color, body, malt character, esters, alcohol level, and hop character should harmonize with attributes from special ingredients. Versions of Saison which exhibit sensory attributes typical of wood-aging are categorized as Specialty Saison. To allow for accurate judging, brewers must list the fruit(s), herb(s) or spice(s), darker malt(s) or other flavor(s), ingredients or wood-aging used which differentiate these beers from Classic Saison. Entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) 1.04-1.08 (10-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.005-1.014 (1.2-3.5 °Plato)
Alcohol by Weight (Volume) 4.00%-7.40% (5.00%-9.30%)
Bitterness (IBU) 20-40
Color SRM (EBC) 3-20(6-40 EBC)

75. Belgian-Style Flanders Oud Bruin or Oud Red Ale

Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to medium-low, though acidity and wood-aging (if used) may mask higher bitterness levels.
Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
Body: Low to medium-low with a refreshing mouthfeel
Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.

Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.80%-5.20% (4.80%-6.60%)
Bitterness (IBU) 5-18
Color SRM (EBC) 12-25(24-50 EBC)

76. Belgian-Style Sour Ale

a. Belgian-Style Lambic

Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt character should not be present
Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy, ﬂoral or other attributes. Hop character is achieved by using stale and aged hops at low rates.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from absent to medium. Vanillin and other wood-derived ﬂavors may range from absent to present at up to low-medium levels.
Body: Very low with dry mouthfeel
Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be 'Belgian-Style Lambic' and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley. Acetic acid or any type of acidic bacterial character should not be present

Original Gravity (°Plato) 1.044-1.065 (11-16 °Plato)
Apparent Extract/Final Gravity (°Plato) 1-1.01 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.00%-6.00% (5.00%-7.60%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-13(12-26 EBC)

b. Belgian-Style Gueuze

Color: Gold to medium amber
Clarity: Appearance can range from clear to low-medium cloudiness arising from yeast, as Gueuze is traditionally bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present
Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, ﬂoral or other attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unﬂavored blended and secondary fermented beers may range from very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived ﬂavors may range from absent to present at up to low-medium levels. Carbonation can range from absent to high.
Body: Typically very low with dry mouthfeel. Highly complex flavor profile can lend an impression of fullness.
Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be 'Belgian-Style Gueuze'. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Acetic acid or any type of acidic bacterial character should not be present

Original Gravity (°Plato) 1.044-1.065 (11-16 °Plato)
Apparent Extract/Final Gravity (°Plato) 1-1.01 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.00%-6.40% (5.00%-8.00%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-13(12-26 EBC)

c. Contemporary Belgian-Style Spontaneous Fermented Ale

Color: Gold to very dark
Clarity: Cloudiness is acceptable, as these beers are frequently bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts.
Perceived Hop Aroma & Flavor: Not present to low and can include cheesy, ﬂoral or other attributes typical of aged or unaged hops.
Perceived Bitterness: Very low
Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery, and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived ﬂavors may range from absent to present at up to low-medium levels. Carbonation can be none (flat) to high.
Body: Very low with dry mouthfeel
Additional notes: Contemporary Belgian-Style Spontaneous Fermented Ales takes its inspiration from the Traditional Gueuze whose origin is the Brussels area of Belgium. But these beers incorporate specialty malts, spice(s), fruit(s), or many other diverse ingredients and processes that influence the hue, aroma and flavor outcomes of the finished beers such that they differ significantly from traditional examples. To allow for accurate judging the brewer must list the non-traditional malts, fruits, vegetables, spices, sweeteners or other ingredients or processes used which differentiate the entry from Traditional Belgian-Style Gueuze and which influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) 1.044-1.072 (11-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
Alcohol by Weight (Volume) 4.00%-7.00% (5.00%-8.90%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-40(12-80 EBC)

d. Other Belgian-Style Sour Ale

Color: Varies with style; may take on hues from fruit(s), vegetable(s), darker malts or other ingredients
Clarity: Varies with style
Perceived Malt Aroma & Flavor: Typically none to very low. Darker versions may exhibit low to medium-low attributes of darker malt(s), varying widely with style
Perceived Hop Aroma & Flavor: Hop aroma and hop ﬂavor varies widely with style
Perceived Bitterness: Varies with style
Fermentation Characteristics: Are evocative of those found in classic Belgian-style sour ales. Characteristic horsey, goaty, leathery and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity-estery aromas are present as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived ﬂavors should not be evident.
Body: Typically very low with dry mouthfeel due to high degree of attenuation, but may vary somewhat.
Additional notes: Beers in this subcategory recognize the uniqueness and traditions of beers based on Belgian-style sour ale, but do not adhere to classic or contemporary Belgian-style sour ale categories defined in these guidelines. Entries in this subcategory will most closely approximate, but might deviate from Lambic, Fruit Lambic, Classic Gueuze, Contemporary Spontaneous Ale or Oud Bruin subcategories. Attributes from special ingredients are in harmony with the those from the underlying beer. Entries that exhibit distinct characters resulting from wood-aging might be categorized as Wood-aged sour beers or fruited versions thereof. Entries that represent significant departures from any of the other Belgian-Style Lambic or Sour Ale subcategories might be categorized as American-style sour ales or fruited or wood-aged versions thereof. To allow for accurate judging the brewer must provide additional information about the entry, including the underlying classic Belgian sour style being elaborated upon, or, the historical or regional tradition of the style, or, the brewer’s interpretation of the style, and the special ingredients or processes that make the entry unique and influence sensory outcomes. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

77. Belgian-Style Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
Body: Low to medium

Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 5.00%-6.20% (6.30%-7.90%)
Bitterness (IBU) 15-40
Color SRM (EBC) 2-7(4-14 EBC)

78. Belgian-Style Strong Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy ﬂavors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Very low to medium
Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately ﬂavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.024 (2-6.1 °Plato)
Alcohol by Weight (Volume) 5.60%-8.80% (7.10%-11.20%)
Bitterness (IBU) 20-50
Color SRM (EBC) 2-7(4-14 EBC)

79. Belgian-Style Dubbel

Color: Brown to very dark
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
Perceived Malt Aroma & Flavor: Any of cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma & Flavor: Absent, or low if present.
Perceived Bitterness: Medium-low to medium
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.

Original Gravity (°Plato) 1.06-1.075 (14.7-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.60%)
Bitterness (IBU) 20-35
Color SRM (EBC) 16-36(32-72 EBC)

80. Belgian-Style Tripel

Color: Pale to light amber
Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma & Flavor: Low malt aroma and sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma & Flavor: Low to medium noble-type hop aroma
Perceived Bitterness: Low to medium-high
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. Warming alcohol strength and ﬂavor should be present, but in balance with flavor. .
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/alcohol character should be balanced. The overall beer ﬂavor may ﬁnish sweet, though any sweet ﬁnish should be light.

Original Gravity (°Plato) 1.063-1.092 (15.5-22 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.5 °Plato)
Alcohol by Weight (Volume) 5.60%-8.00% (7.10%-10.10%)
Bitterness (IBU) 20-50
Color SRM (EBC) 4-9(8-17.5 EBC)

81. Belgian-Style Quadrupel

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet ﬂavors and aromas can be intense, but not cloying, and should complement fruitiness.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Low to medium-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.

Original Gravity (°Plato) 1.092-1.12 (22-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.02 (3.6-5.1 °Plato)
Alcohol by Weight (Volume) 8.00%-11.20% (10.00%-14.20%)
Bitterness (IBU) 25-50
Color SRM (EBC) 16-36(32-72 EBC)

82. Belgian-Style Strong Specialty Ale

a. Other Belgian-Style Strong Specialty Ale

Color: Pale to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt perception may vary widely depending on style
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Low levels of phenolic spiciness may be present but are not required. Complex low to medium intensity fruity esters are present, in harmony with malt and other attributes. Within the framework of these guidelines, these beers contain alcohol greater than 5.6% abw or 7.1% abv when consumed. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh.
Body: Varies with style
Additional notes: Recognizing the uniqueness, variety and traditions of beers based on Belgian-style strong specialty ale, beers entered in this subcategory do not fit existing competition style guidelines for Belgian-Style Strong Blonde or Strong Dark Ales or other hybrid American and or Belgian styles in this competition. Examples might include entries made with and which exhibit attributes of unusual spices or other ingredients. Fruited versions are characterized as Belgian-style fruit beer. Some barrel or wood-aged versions which do not primarily present as wood-aged entries, or other strong Belgian-style or Belgian inspired ales that defy categorization, would be appropriately entered in this category. Lower alcohol (<=5.6% abw or 7.1% abv) entries the likewise do not fit existing guidelines are categorized as Other Belgian- or French Style Ale. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian Strong Ale style being elaborated upon, the historical or regional tradition of the style, the resulting beer based on the brewer’s interpretation of the style, and/or any special ingredients or processing used. The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) >5.6% (>7.1%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

b. Belgian-Style Strong Dark Ale

Color: Amber to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt ﬂavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Yeast-derived phenolic spicy ﬂavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately ﬂavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 5.60%-8.80% (7.10%-11.20%)
Bitterness (IBU) 20-50
Color SRM (EBC) 8-35(16-70 EBC)

c. Other Belgian-Style Abbey Ale

Color: a wide range of color and appearance
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: Recognizing the uniqueness, variety and traditions of beers based on Belgian-style abbey ale, the beers entered in this subcategory do not fit existing competition style guidelines for Dubbel, Tripel or Quadrupel. Stronger versions of traditional Abbey Ale styles, such as Quintupel, etc., would be appropriately entered in this category. Versions of Abbey Ale styles made with spices, non-traditional hops or malts or other flavorings would be appropriately entered in this category. However, fruited versions of Belgian-style Abbey Ales are categorized as Belgian-Style Fruit Beers. To allow for accurate judging the brewer must provide additional information about the entry including the classic or historical style being elaborated upon, the regional tradition of the style, the brewer’s interpretation of the style and/or any special ingredients or processing used ('Belgian Tripel brewed with ginger, oats and dark crystal malt' for example). The brewer may indicate 'no classic style' in instances where the base beer does not hew to a category within these competition guidelines. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style(Varies with style EBC)

83. Belgian Fruit Beer

a. Belgian-Style Fruit Lambic

Color: Often influenced by the color of added fruit
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor is not present. Cheesy hop character should not be present.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery, and phenolic aromas and ﬂavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the ﬂavor proﬁle, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the proﬁle. These ﬂavored Lambic beers may be very dry or mildly sweet.
Body: Dry to full
Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and ﬂavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be 'Belgian-Style Fruit Lambics'. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit, or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars, or other sweeteners. See also Belgian-Style Lambic for additional background information. Vanillin and other wood-derived ﬂavors may range from absent to present at up to low-medium levels, and, if present, are in harmony with attribute arising from fruit. To allow for accurate judging the brewer must provide additional information about the entry. Such information must list the fruit(s) used, and may include information about the underlying classic sour style beer being fruited. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.04-1.072 (10-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.00%-7.00% (5.00%-8.90%)
Bitterness (IBU) 10-15
Color SRM (EBC) Color takes on hue of fruit(Color takes on hue of fruit EBC)

b. Belgian-Style Fruit Beer

Color: Can range from pale to dark depending on underlying Belgian style, and is often influenced by the color of added fruit
Clarity: Clear to hazy beer is acceptable
Perceived Malt Aroma & Flavor: Can vary from not perceived to medium-high
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Varies with underlying Belgian style
Fermentation Characteristics: Acidic bacterial fermentation attributes may be absent or may be present; if present, such attributes contribute to acidity and enhance fruity balance.
Body: Varies with style
Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). Fruit or fruit extracts, used as adjuncts in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Classifying these beers can be complex. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise a beer containing chili peppers is categorized as Chili Beer. Because wood vessels may be used for fermentation or aging, attributes typical of wood-aging such as vanillin, or from liquids previously aged in wood may be present. Fruited Belgian-style beers 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. To allow for accurate judging the brewer must list the fruit(s) used, and any other ingredients or processes used. The brewer must also indicate the classic Belgian style of the underlying base beer. Beer entries not accompanied by this information will be at a disadvantage during judging

Original Gravity (°Plato) 1.03-1.11 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.03 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) 2.00%-9.50% (2.50%-12.00%)
Bitterness (IBU) 5-70
Color SRM (EBC) 5-50(10-100 EBC)

84. English Mild or Bitter

a. English-Style Pale Mild Ale

Color: Light amber to medium amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt ﬂavor and aroma dominate the ﬂavor proﬁle
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
Body: Low to medium-low

Original Gravity (°Plato) 1.03-1.036 (7.6-9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
Alcohol by Weight (Volume) 2.70%-3.40% (3.40%-4.40%)
Bitterness (IBU) 10-20
Color SRM (EBC) 6-9(12-18 EBC)

b. English-Style Dark Mild Ale

Color: Reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt attributes such as caramel, licorice, roast or others may be present in aroma and flavor.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
Body: Medium-low to medium

Original Gravity (°Plato) 1.03-1.036 (7.6-9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2.1 °Plato)
Alcohol by Weight (Volume) 2.70%-3.40% (3.40%-4.40%)
Bitterness (IBU) 10-24
Color SRM (EBC) 17-34(34-68 EBC)

c. Ordinary Bitter

Color: Gold to copper-colored
Clarity: Chill haze is allowable at cold temperatures
Perceived Malt Aroma & Flavor: Low to medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium-low
Perceived Bitterness: Medium
Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Low to medium
Additional notes:

Original Gravity (°Plato) 1.033-1.038 (8.3-9.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
Alcohol by Weight (Volume) 2.40%-3.30% (3.00%-4.20%)
Bitterness (IBU) 20-35
Color SRM (EBC) 5-12(10-24 EBC)

d. Special Bitter or Best Bitter

Color: Deep gold to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium at the brewer's discretion
Perceived Bitterness: Medium and not harsh
Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Medium
Additional notes:

Original Gravity (°Plato) 1.038-1.045 (9.5-11.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
Alcohol by Weight (Volume) 3.30%-3.80% (4.20%-4.80%)
Bitterness (IBU) 28-40
Color SRM (EBC) 6-14(12-28 EBC)

85. English Ale

a. English-Style Summer Ale

Color: Straw to gold
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & 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 & Flavor: Low to medium, expressed as floral, herbal, earthy, stone fruit, citrus or other attributes. Hop ﬂavor should not be assertive and should be well balanced with malt character.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Mild 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

Original Gravity (°Plato) 1.036-1.05 (9-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)
Alcohol by Weight (Volume) 2.90%-4.00% (3.70%-5.10%)
Bitterness (IBU) 20-30
Color SRM (EBC) 3-6(6-12 EBC)

b. Classic English-Style Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Low to medium malt aroma and ﬂavor is present. Low caramel character is allowable.
Perceived Hop Aroma & Flavor: Medium-low to medium-high, expressed as ﬂoral, herbal, earthy, stone fruit or other attributes.
Perceived Bitterness: Medium-low to medium-high
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

Original Gravity (°Plato) 1.04-1.056 (10-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.50%-4.20% (4.40%-5.30%)
Bitterness (IBU) 20-40
Color SRM (EBC) 5-12(10-24 EBC)

c. English-Style India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium malt ﬂavor should be present
Perceived Hop Aroma & Flavor: Medium to high, expressed as ﬂoral, herbal, earthy, stone fruit or other attributes from high hopping rates.
Perceived Bitterness: Medium to high
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 present 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.

Original Gravity (°Plato) 1.046-1.064 (11.4-15.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 3.60%-5.60% (4.50%-7.10%)
Bitterness (IBU) 35-63
Color SRM (EBC) 6-14(12-28 EBC)

86. English-Style Brown Ale

Color: Copper to Black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & 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 & Flavor: Very low
Perceived Bitterness: Very low to 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

Original Gravity (°Plato) 1.04-1.05 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.30%-4.70% (4.20%-6.00%)
Bitterness (IBU) 12-25
Color SRM (EBC) 12-45(24-90 EBC)

87. 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 & Flavor: Low to medium malt sweetness. Caramel and chocolate attributes are acceptable. Strong roast barley or strong burnt or black malt character should not be present.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: 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

Original Gravity (°Plato) 1.04-1.05 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)
Alcohol by Weight (Volume) 3.50%-4.70% (4.40%-6.00%)
Bitterness (IBU) 20-30
Color SRM (EBC) 20-35(40-70 EBC)

88. Robust Porter

Color: Very dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters should be present and balanced with all other characters. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.045-1.06 (11.2-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.00%-5.20% (5.10%-6.60%)
Bitterness (IBU) 25-40
Color SRM (EBC) 30+(60+ EBC)

89. Sweet Stout or Cream Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & 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 present. Low to medium-low roasted malt-derived bitterness should be present.
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent ﬂavor and aroma
Fermentation Characteristics: Fruity esters, if present, are low. Diacetyl should not be present.
Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose).

Original Gravity (°Plato) 1.045-1.056 (11.2-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.02 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 2.50%-5.00% (3.20%-6.30%)
Bitterness (IBU) 15-25
Color SRM (EBC) 40+(80+ EBC)

90. 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 & 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 & Flavor: Optional, but if present should not upset the overall balance.
Perceived Bitterness: Medium
Fermentation Characteristics: Oatmeal is used in the grist, resulting in a pleasant, full ﬂavor without being grainy. Fruity esters are not present to very low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Full with an often-silky mouthfeel

Original Gravity (°Plato) 1.038-1.056 (9.5-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.02 (2.1-5.1 °Plato)
Alcohol by Weight (Volume) 3.00%-4.80% (3.80%-6.10%)
Bitterness (IBU) 20-40
Color SRM (EBC) 20+(40+ EBC)

91. British-Style 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 & Flavor: Extremely rich malty ﬂavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
Perceived Hop Aroma & Flavor: Very low to medium, with ﬂoral, citrus or herbal qualities.
Perceived Bitterness: Medium and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt.
Fermentation Characteristics: Fruity esters can be medium to high. Diacetyl should not be present.
Body: Full
Additional notes: This style was also originally called 'Russian Imperial Stout'.

Original Gravity (°Plato) 1.08-1.1 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.03 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.50%-9.50% (7.00%-12.00%)
Bitterness (IBU) 45-65
Color SRM (EBC) 20-35+(40-70+ EBC)

92. Old Ale or Strong Ale

a. Old Ale

Color: Copper-red to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Fruity esters can enhance and complement the malt aroma and ﬂavor proﬁle. Old Ales have malt and sometimes caramel sweetness.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Present but minimal, and balanced with malt flavors.
Fermentation Characteristics: Fruity esters can contribute to the character of these beers. Alcohol types can be varied and complex. A distinctive quality of Old Ales is that they undergo an aging process, often for years. Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like, and often sweet, oxidized character. Complex estery attributes may also emerge. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Low level attributes typical of wood aging such as vanillin are acceptable. Brettanomyces and acidity reﬂect historical character; low level attributes such as horsey, goaty, leathery, phenolic, etc. and acidity may be present and balanced with other ﬂavors. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present. Beers that exhibit such attributes are categorized as wood- and barrel-aged beers. To allow for accurate judging the brewer must provide additional information about the entry including the length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) 1.058-1.088 (14.3-21.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.03 (3.6-7.6 °Plato)
Alcohol by Weight (Volume) 5.00%-7.20% (6.30%-9.10%)
Bitterness (IBU) 30-60
Color SRM (EBC) 12-30(24-60 EBC)

b. Strong Ale

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt and caramel sweetness. Very low levels of roast malt may be present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Present but minimal, and balanced with malt ﬂavors.
Fermentation Characteristics: Rich, often sweet and complex fruity ester attributes can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes:

Original Gravity (°Plato) 1.06-1.125 (14.7-29 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.04 (3.6-10 °Plato)
Alcohol by Weight (Volume) 5.50%-8.90% (7.00%-11.30%)
Bitterness (IBU) 30-60
Color SRM (EBC) 8-21(16-42 EBC)

93. Irish-Style Red Ale

Color: Copper-red to reddish-brown
Clarity: Chill haze or yeast haze may be present at low levels
Perceived Malt Aroma & 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 & Flavor: Not present to medium
Perceived Bitterness: 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

Original Gravity (°Plato) 1.04-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 3.20%-3.80% (4.00%-4.80%)
Bitterness (IBU) 20-28
Color SRM (EBC) 11-18(22-36 EBC)

94. Classic Irish-Style Dry Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor deﬁnes much of the character. The hallmark dry-roasted attributes typical of Dry Stout result from 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 & Flavor: European hop character may range from not present to low in aroma and ﬂavor
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
Body: Medium-light to medium
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.20%-4.20% (4.10%-5.30%)
Bitterness (IBU) 30-40
Color SRM (EBC) 40+(80+ EBC)

95. Export Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & 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 & Flavor: Low to medium-low
Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
Body: Medium to full
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.02 (2.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.50%-6.40% (5.60%-8.00%)
Bitterness (IBU) 30-60
Color SRM (EBC) 40+(80+ EBC)

96. Scottish-Style Ale

a. Scottish-Style Light Ale

Color: Gold to light brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. A low to medium-low, soft and chewy caramel malt ﬂavor should be present.
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
Body: Low
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.

Original Gravity (°Plato) 1.03-1.035 (7.6-8.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.5-2.6 °Plato)
Alcohol by Weight (Volume) 2.20%-2.80% (2.80%-3.50%)
Bitterness (IBU) 9-20
Color SRM (EBC) 6-15(12-30 EBC)

b. Scottish-Style Heavy Ale

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma is present. The style exhibits a medium degree of sweet malt and caramel. The overall impression is smooth and balanced.
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Perceptible but low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
Body: Medium with a soft chewy character
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.

Original Gravity (°Plato) 1.035-1.04 (8.8-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 2.80%-3.20% (3.50%-4.10%)
Bitterness (IBU) 12-20
Color SRM (EBC) 8-30(16-60 EBC)

c. Scottish-Style Export Ale

Color: Medium amber to dark chestnut brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Sweet malt and caramel aromas and flavors define the character of a Scottish Export
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters, if present, are low. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions.
Body: Medium
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.

Original Gravity (°Plato) 1.04-1.05 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.20%-4.20% (4.10%-5.30%)
Bitterness (IBU) 15-25
Color SRM (EBC) 9-19(18-38 EBC)

97. Scotch Ale

a. Unpeated Scotch Ale

Color: Light reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and ﬂavor. A caramel character is often part of the proﬁle. Dark roasted malt ﬂavors may be present at low levels.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Full
Additional notes: Pleasant, low-level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. Within the framework of these competition guidelines, entries in this subcategory will not exhibit peaty/smoky character. Entries exhibiting low to medium level peat smoke attributes are categorized as Peated Scotch Ale

Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
Alcohol by Weight (Volume) 5.20%-6.70% (6.60%-8.50%)
Bitterness (IBU) 25-35
Color SRM (EBC) 15-30(30-60 EBC)

b. Peated Scotch Ale

Color: Light reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and ﬂavor. A caramel character is often part of the proﬁle. Dark roasted malt ﬂavors may be evident at low levels.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Full
Additional notes: Pleasant, low level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. Within the framework of these competition guidelines, entries in this subcategory will exhibit low to medium peaty/smoky character. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer. Entries exhibiting no peat smoke attributes are categorized as Unpeated Scotch Ale

Original Gravity (°Plato) 1.072-1.085 (17.5-20.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
Alcohol by Weight (Volume) 5.20%-6.70% (6.60%-8.50%)
Bitterness (IBU) 25-35
Color SRM (EBC) 15-30(30-60 EBC)

98. Golden or Blonde Ale

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in ﬂavor and aroma at low to medium-low levels.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor should be very low to medium, with attributes typical of hops of any origin present but not dominant.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Low to medium with a crisp finish

Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.20%-4.00% (4.10%-5.10%)
Bitterness (IBU) 15-25
Color SRM (EBC) 3-7(6-14 EBC)

99. American-Style Pale Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High, exhibiting a wide range of attributes including ﬂoral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.044-1.05 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.50%-4.30% (4.40%-5.40%)
Bitterness (IBU) 30-50
Color SRM (EBC) 4-7(8-14 EBC)

100. 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 & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. The term 'juicy' is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term 'hazy' is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness.

Original Gravity (°Plato) 1.044-1.05 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.50%-4.30% (4.40%-5.40%)
Bitterness (IBU) 5-30; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

101. American-Style Strong Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including ﬂoral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Perceived Bitterness: High
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.05-1.058 (12.4-14.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.6-2.7 °Plato)
Alcohol by Weight (Volume) 4.40%-5.05% (5.60%-6.40%)
Bitterness (IBU) 40-50
Color SRM (EBC) 3-8(6-16 EBC)

102. Juicy or Hazy Strong Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term 'juicy' is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term 'hazy' is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as 'hop burn') as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.

Original Gravity (°Plato) 1.05-1.058 (12.4-14.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.01 (1.6-2.7 °Plato)
Alcohol by Weight (Volume) 4.40%-5.05% (5.60%-6.40%)
Bitterness (IBU) 15-40; may differ significantly from perceived bitterness
Color SRM (EBC) 3-8(6-16 EBC)

103. 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 & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including 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.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.067-1.087 (16.5-21 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.009-1.016 (2.3-4 °Plato)
Alcohol by Weight (Volume) 6.00%-8.40% (7.60%-10.60%)
Bitterness (IBU) 65-100
Color SRM (EBC) 2-7(4-14 EBC)

104. Juicy or Hazy Imperial India Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term 'juicy' is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Likewise the term 'hazy' is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. These beers may sometimes exhibit astringency and/or heat (often referred to as 'hop burn') as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.067-1.087 (16.5-21 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.009-1.016 (2.3-4 °Plato)
Alcohol by Weight (Volume) 6.00%-8.40% (7.60%-10.60%)
Bitterness (IBU) 30-80; may differ significantly from perceived bitterness
Color SRM (EBC) 2-7(4-14 EBC)

105. American-Style Amber/Red Ale

Color: Amber to reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
Perceived Hop Aroma & Flavor: Low to medium-high, exhibiting a wide range of attributes
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters, if present, are low.
Body: Medium to medium-high

Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.5-4.6 °Plato)
Alcohol by Weight (Volume) 3.50%-4.80% (4.40%-6.10%)
Bitterness (IBU) 25-45
Color SRM (EBC) 8-18(16-36 EBC)

106. Strong Red Ale

a. Double Hoppy Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in ﬂavor and aroma. Low to medium biscuit or toasted malt character may also be present.
Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop ﬂavor is high and balanced with other beer attributes.
Perceived Bitterness: High to very high
Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol ﬂavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.058-1.08 (14.3-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato)
Alcohol by Weight (Volume) 4.90%-6.30% (6.10%-7.90%)
Bitterness (IBU) 45-80
Color SRM (EBC) 10-17(20-34 EBC)

b. Imperial Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High, derived from any variety of hops. Hop ﬂavor is prominent and balanced with other beer attributes.
Perceived Bitterness: Very high
Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol ﬂavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Full

Original Gravity (°Plato) 1.08-1.1 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.028 (5.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.30%-8.40% (8.00%-10.60%)
Bitterness (IBU) 55-85
Color SRM (EBC) 10-17(20-34 EBC)

107. American-Style Brown Ale

Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high. Hop flavor and aroma should be in balance with and never dominate malt aroma or flavor attributes.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.04-1.06 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.30%-5.00% (4.20%-6.30%)
Bitterness (IBU) 30-45
Color SRM (EBC) 15-26(30-52 EBC)

108. American-Style Black Ale or American-Style Stout

a. American-Style Black Ale

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and ﬂavors are present. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, ﬂoral, herbal or other aromas derived from hops of all origins.
Perceived Bitterness: Medium-high to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Medium
Additional notes: Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.60%)
Bitterness (IBU) 40-70
Color SRM (EBC) 35+(70+ EBC)

b. American-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with any of caramel, chocolate, or roasted coffee attributes present at low to medium levels, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma & Flavor: Medium to high, often with any of citrusy, resiny or other attributes typical of many American hop varieties.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.05-1.075 (12.4-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.022 (2.6-5.6 °Plato)
Alcohol by Weight (Volume) 4.50%-6.40% (5.70%-8.00%)
Bitterness (IBU) 35-60
Color SRM (EBC) 40+(80+ EBC)

109. American-Style Imperial Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & 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 & Flavor: Medium-high to high, exhibiting any of ﬂoral, citrus, herbal, or any other attributes typical of American hops.
Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
Fermentation Characteristics: High Alcohol content is evident. Fruity esters can be high. Diacetyl should not be present.
Body: Full

Original Gravity (°Plato) 1.08-1.1 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.02-1.03 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.50%-9.50% (7.00%-12.00%)
Bitterness (IBU) 50-80
Color SRM (EBC) 40+(80+ EBC)

110. American-Style India Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Medium-low to medium intensity malt attributes are present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including ﬂoral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.
Body: Medium-low to medium
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Any use of thiolized yeasts, terpene blends or any other advanced hop products should not overwhelm the beer and should be in harmony with overall flavor profile. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts, may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.

Original Gravity (°Plato) 1.06-1.07 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.01-1.016 (2.5-4.1 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.50%)
Bitterness (IBU) 50-70
Color SRM (EBC) 4-12(8-24 EBC)

111. Juicy or Hazy India Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to 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 may sometimes exhibit astringency and/or heat (often 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. Any use of thiolized yeasts, terpene blends or any other advanced hop products should not overwhelm the beer and should be in harmony with overall flavor profile

Original Gravity (°Plato) 1.06-1.07 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.02 (2-5 °Plato)
Alcohol by Weight (Volume) 5.00%-6.00% (6.30%-7.50%)
Bitterness (IBU) 20-50; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

112. West Coast-Style India Pale

Color: Straw to gold
Clarity: Chill haze or hop haze is acceptable at low levels
Perceived Malt Aroma & Flavor: Low to medium-low. Caramel or roasted malt character should not be present
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, catty, resinous and many others.
Perceived Bitterness: Medium to very high, but not harsh
Fermentation Characteristics: Fruity esters range from low to medium. DMS, acetaldehyde, and diacetyl should not be present. These beers are characterized by a high degree of attenuation.
Body: Low to medium-low
Additional notes: These beers are highly attenuated with an assertive hop character and a dry, crisp finish. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale. Any use of thiolized yeasts, terpene blends or any other advanced hop products should not overwhelm the beer and should be in harmony with overall flavor profile While the West Coast India Pale Ale style has been around for some time, the style itself has progressed over time from original inception to modern day examples - this guideline serves to align directly with modern-day examples of the style.

Original Gravity (°Plato) 1.055-1.07 (13.5-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.005-1.012 (1.5-3 °Plato)
Alcohol by Weight (Volume) 5-6 (6.3-7.5)
Bitterness (IBU) 50-75
Color SRM (EBC) 2-6(4-12 EBC)

201. Tannic Cider

Color: Pale straw to copper/pink
Clarity: Cloudy to Brilliant
Perceived Apple Aroma & Flavor: Very Low to Medium High. Fresh apple character may or may not be present but should not be a defining characteristic. Dry ciders may have a vinous character and English and French-inspired versions can often include bold phenolic characteristics
Perceived Tannin: Medium low to High
Fermentation Characteristics: Fruity esters low to medium-high. If malolactic character is present, it should not be a dominant characteristic. Volatile acidity in the form of ethyl acetate is a fault. Brettanomyces character, including funk/barnyard is not a fault when in balance.
Body: Medium to High
Additional notes: This category focuses on Tannic Ciders utilizing apple or pear varieties often purposefully grown for cider production. These bittersweet/bittersharp varieties often impart significant levels of tannin and varietal specific flavor characteristics. Comments should be utilized to detail the specific varietals utilized in production as well as any regional production technique influence. To allow for accurate judging the cidermaker must indicate the regional cider style and/or production technique as well as apple varietal(s) used, sweetness level & carbonation level. Within the framework of the competition, ciders featuring prominent barrel-derived flavor characteristics should be entered as Experimental or Barrel-Aged Cider. Entries not accompanied by this information will be at a disadvantage during judging.
Perceived Sweetness: Dry to Sweet

Alcohol by Weight (Volume): 2.30-7.89% (3.00%-10.00%)

Carbonation: Still to Sparkling

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0

202. No/Low-Tannin Cider

Color: Light straw to copper/pink
Clarity: Lightly hazy to Brilliant
Perceived Apple Aroma & Flavor: Medium to High. Fresh apple or pear character should be present and is a defining characteristic.
Perceived Tannin: None to Low
Fermentation Characteristics: Fruity esters low to medium. Clean fermentation profile without evidence of wild fermentation.
Body: Low to Full
Additional notes: This category focuses on modern interpretations of cider often utilizing apples or pears of culinary interest. Fermentation character should be clean without evidence of wild or malolactic fermentation. No/Low-Tannin Ciders should be refreshing without sacrificing body or flavor; Intensity of sweetness or dryness should be balanced for Dry/Sweet versions, respectively. To allow for accurate judging the cidermaker may indicate the regional cider style and/or production technique as well as apple varietal(s) used; if apple varietal is specified, judges will expect characteristics of that varietal; if ABV is above typical range, entrant should provide details about apple varieties, growing conditions and production methods used. Within the framework of the competition, ciders featuring prominent barrel-derived flavor characteristics should be entered as Experimental or Barrel-Aged Cider.
Perceived Sweetness: Dry to Sweet

Alcohol by Weight (Volume): 2.30-7.89% (3.0%-10.0%)

Carbonation: Still to Sparkling

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0

203. Fruited Cider

Color: Varies
Clarity: Cloudy to Brilliant
Perceived Apple Aroma & Flavor: Apple or pear aroma and flavor should be well integrated into added fruits used while maintaining balance.
Perceived Tannin: None to High
Fermentation Characteristics: Fermentation characteristics should reflect the base style, with any added fruit providing additional layers of flavor and complexity.
Body: Low to High
Additional notes: This category focuses on ciders with added fruit. The base cider characteristics can be preserved, transformed, or highlighted. Cider character must be present and should be in harmony with added fruits elements. Within the framework of the competition, ciders featuring both fruits and botanical elements may be appropriately entered here in the Botanical/Spiced cider category, depending on the dominant flavor (Botanical/Spice or Fruit) of the cider. Ciders with prominent barrel-derived flavor characteristics should be entered as Experimental or Barrel-Aged Cider. Ingredients generally used as “fruit” in culinary applications are allowed in this category (i.e. hibiscus, rhubarb, etc.). Ciders using only added vegetables, herbs, chilis or spices should be entered in the Botanical cider category. To allow for accurate judging the cidermaker must indicate the underlying base (e.g. “No/Low Tannin Cider”, “Tannic Cider”) and/or production technique, sweetness level and carbonation level as well as any specific fruit(s) used in production; Entries not accompanied by this information will be at a disadvantage during judging.
Perceived Sweetness: Varies

Alcohol by Weight (Volume): 2.30-7.89% (3.0%-10.0%)

Carbonation: Still to Sparkling

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0

204. Botanical or Spiced Cider

Color: Light straw to amber but may vary with color of added botanical(s)
Clarity: Cloudy to Brilliant
Perceived Apple Aroma & Flavor: Apple or pear aroma and flavor should be well integrated into the botanicals used while maintaining balance.
Perceived Tannin: None to High
Fermentation Characteristics: Fermentation characteristics should reflect the base style, with any experimental treatments adding additional layers of flavor and complexity.
Body: Low to High
Additional notes: This category focuses on ciders with added botanicals (including herbs, spices, hops, vegetables, chilis). The base cider characteristics can be preserved, transformed, or highlighted. Cider character must be present and should be in harmony with added botanical elements. Within the framework of the competition, ciders featuring both fruits and botanical elements may be appropriately entered here in the Botanical/Spiced cider category, depending on the dominant flavor (Botanical/Spice or Fruit) of the cider. Ciders with prominent barrel-derived flavor characteristics should be entered as Experimental or Barrel-Aged Cider. To allow for accurate judging the cidermaker must indicate the underlying base (e.g. “No/Low Tannin Cider”, “Tannic Cider”) and/or production technique, sweetness level and carbonation level as well as any specific fruit(s) used in production; Entries not accompanied by this information will be at a disadvantage during judging.
Perceived Sweetness: Varies

Alcohol by Weight (Volume): 2.30-7.89% (3.0%-10.0%)

Carbonation: Still to Sparkling

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0

205. Experimental, Barrel-Aged or Specialty Cider

Color: Varies
Clarity: Cloudy to Brilliant
Perceived Apple Aroma & Flavor: Varies - if appropriate, should highlight the experimental techniques or barrel treatments utilized
Perceived Tannin: None to High
Fermentation Characteristics: Fermentation characteristics should reflect the base style, with any experimental treatments adding additional layers of flavor and complexity.
Body: Low to High
Additional notes: This category focuses on combinations of fruits, spices, adjuncts, fortifications, fermentations, barrel treatments or other experimental processes that produce a cider that does not fit well in any of the other categories. The base cider characteristics can be preserved, transformed, or highlighted. Ciders featuring prominent barrel or wood-aging flavors, sugar concentration or spirit fortification are appropriately categorized here. Ciders that are barrel-aged with a generally neutral in terms of barrel-derived flavor may be appropriately categorized elsewhere. Utilize the comments section to indicate the experimental concept of your entry. Within the framework of this competition ciders featuring added fruits or botanical elements are appropriately entered in the Fruited or Botanical/Spiced cider categories, based on the dominant flavor. Ciders with prominent barrel-derived flavor characteristics, wild fermentation profiles should be entered as Experimental or Barrel-Aged Cider. To allow for accurate judging the cidermaker must indicate the underlying traditional/contemporary cider style and/or production technique, sweetness level & carbonation level. Entrant must also list any experimental techniques, processes or ingredients used in production. For barrel-aged entries, entrants should specify container/barrel type and aging timeline information. Entries not accompanied by this information will be at a disadvantage during judging.
Sweetness, alcohol, and carbonation vary.

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0

206. Single Varietal Cider

Color: Light straw to Amber and can be influenced by the color of added fruit(s) if any.
Clarity: Cloudy to Brilliant
Perceived Apple Aroma & Flavor: Low to High and varies based on underlying cider style and apple varietal. Sweet or low-alcohol ciders may have medium to high apple aroma and flavor. Dry ciders may have low apple aroma and flavor in flavor and may be more vinous with some esters.
Perceived Tannin: None to High. Specific apple variety and growing conditions will contribute to the flavor and mouthfeel of a varietal cider.
Fermentation Characteristics: Fruity esters low to medium-high.
Body: Low to Full
Additional notes: Single Varietal Ciders are an enjoyable expression of cider made with a specific apple varietal and apple varietal character will be considered in judge evaluation. Single varietal ciders are made from 100% apple, 75% of which must be a single apple variety. Other apple varieties are allowed for blending up to 25% but no pears are included. Balance and quality of apple flavor profiles should be noticeable and overall flavor and aroma can range from subtle to complex. Ciders made with other fruit, botanical or barrel-aging are categorized elsewhere. All varieties and percentages must be listed. To allow for accurate judging the cidermaker must indicate featured apple variety (>75%) and any other apple varieties (<25%) used in the cider. No pears are included. All varieties and percentages must be listed. Within the framework of the competition, ciders featuring prominent barrel-derived flavor characteristics should be entered as Experimental or Barrel-Aged Cider.
Perceived Sweetness: Dry to Sweet

Alcohol by Weight (Volume): 2.30-7.89% (3.0%-10.0%)

Carbonation: Still to Sparkling

Original Gravity (°Plato) 0
Apparent Extract/Final Gravity (°Plato) 0
Alcohol by Weight (Volume) 0
Bitterness (IBU) 0
Color SRM (EBC) 0