Classic
English-Style Pale Ale
- Classic English pale ales are golden to copper-colored and display
English-variety hop character. Medium to high hop bitterness, flavor
and aroma should be evident. This medium-bodied pale ale has low to
medium malt flavor and aroma. Low caramel character is allowable.
Fruity-ester flavors and aromas are moderate to strong. Chill haze is
allowable at cold temperatures. The absence of diacetyl is desirable,
though, diacetyl (butterscotch character) is acceptable and
characteristic when at very low levels.
Original Gravity (ºPlato): 1.044-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.5-4.2% (4.5-5.5%)
Bitterness (IBU): 20-40
Color SRM (EBC): 5 - 14 (10-28 EBC)
India
Pale Ale
- India pale ales are characterized by intense hop bitterness with a
high alcohol content. Hops from a variety of origins are used to
contribute to a high hopping rate. The use of water with high mineral
content results in a crisp, dry beer. This pale gold to deep
copper-colored ale has a full, flowery hop aroma and may have a strong
hop flavor (in addition to the hop bitterness). India pale ales possess
medium maltiness and body. Fruity-ester flavors and aromas are moderate
to very strong. Diacetyl can be absent or may be perceived at very low
levels. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.050-1.070
(12.5-17 ºPlato)
Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume): 4-6% (5-7.5%)
Bitterness (IBU): 40-65
Color SRM (EBC): 6-14 (12-28 EBC)
Ordinary
Bitter
- Ordinary bitter is gold to copper-colored with medium bitterness,
light to medium body and low to medium residual malt sweetness. Hop
flavor and aroma character may be evident at the brewer’s discretion.
Mild carbonation traditionally characterize draft-cask versions, but in
bottled versions, a slight increase in carbon dioxide content is
acceptable. Fruity-ester character and very low diacetyl (butterscotch)
character are acceptable in aroma and flavor, but should be minimized
in this form of bitter. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.033-1.038 (8-9.5
ºPlato)
Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume): 2.4-3.0% (3-3.7%)
Bitterness (IBU): 20-35
Color SRM (EBC): 8-12 (16-24 EBC)
Special
Bitter or Best Bitter
- Special bitter is more robust than ordinary bitter. It has medium
body and medium residual malt sweetness. It is gold to copper colored
with medium bitterness. Hop flavor and aroma character may be evident
at the brewer’s discretion. Mild carbonation traditionally
characterizes draft-cask versions, but in bottled versions, a slight
increase in carbon dioxide content is acceptable. Fruity-ester
character is acceptable in aroma and flavor. Diacetyl (butterscotch
character) is acceptable and characteristic when at very low levels.
The absence of diacetyl is also desirable. Chill haze is allowable at
cold temperatures.
Original Gravity (ºPlato): 1.038-1.045 (9.5-11
ºPlato)
Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume): 3.3-3.8% (4.1-4.8%)
Bitterness (IBU): 28-46
Color SRM (EBC): 8-14 (16-28 EBC)
Extra
Special Bitter or Strong Bitter
- Extra special bitter possesses medium to strong hop qualities in
aroma, flavor, and bitterness. The residual malt sweetness of this
richly flavored, full-bodied bitter is more pronounced than in other
bitters. It is light amber to copper colored with medium to medium-high
bitterness. Mild carbonation traditionally characterizes draft-cask
versions, but in bottled versions, a slight increase in carbon dioxide
content is acceptable. Fruity-ester character is acceptable in aroma
and flavor. Diacetyl (butterscotch character) is acceptable and
characteristic when at very low levels. The absence of diacetyl is also
desirable. Chill haze is allowable at cold temperatures. English or
American hops may be used.
Original Gravity (ºPlato): 1.046-1.060
(11.5-15 ºPlato)
Final Gravity (ºPlato): 1.010-1.016 (2.5-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.6% (4.8-5.8%)
Bitterness (IBU): 30-55
Color SRM (EBC): 8-14 (16-28 EBC)
English
Summer Ale
- English Summer Ale is light straw to golden colored with medium-low
to medium bitterness, light to medium-light body, and low to medium
residual malt sweetness. Torrefied and/or malted wheat are often used
in quantities of 25% or less. Malt flavor may be biscuit-like. English
character or Noble-type hop flavor and aroma are evident but not at all
assertive. Mild carbonation traditionally characterizes draft-cask
versions. In bottled versions, normal or a slight increase in carbon
dioxide content is acceptable. The overall impression is refreshing and
thirst quenching. Fruity-ester characters are acceptable at low to
moderate levels. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.036-1.048 (9-12
ºPlato)
Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume): 2.9-4% (3.6-5%)
Bitterness (IBU): 20-28
Color SRM (EBC): 4-8 (8-16 EBC)
Scottish-Style
Light Ale
- Scottish light ales are light bodied. Little bitterness is perceived
and hop flavor or aroma should not be perceived. Despite its lightness,
Scottish light ale will have a degree of malty, caramel like, soft and
chewy character. Yeast characters such as diacetyl (butterscotch) and
sulfuriness are acceptable at very low levels. The color will range
from golden amber to deep brown and may sometimes possess a faint smoky
character. Bottled versions of this traditional draft beer may contain
higher amounts of carbon dioxide than is typical for mildly carbonated
draft versions. Chill haze is acceptable at low temperatures.
Original Gravity (ºPlato): 1.030-1.035 (7.5-9
ºPlato)
Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume): 2.2-2.8% (2.8-3.5%)
Bitterness (IBU): 9-20
Color SRM (EBC): 8-17 (16-34 EBC)
Scottish-Style
Heavy Ale
- Scottish heavy ale is moderate in strength and dominated by a smooth,
sweet maltiness balanced with low, but perceptible, hop bitterness. Hop
flavor or aroma should not be perceived. Scottish heavy ale will have a
medium degree of malty, caramellike, soft and chewy character in flavor
and mouthfeel. It has medium body, and fruity esters are very low, if
evident. Yeast characters such as diacetyl (butterscotch) and
sulfuriness are acceptable at very low levels. The color will range
from golden amber to deep brown and may sometimes possess a faint smoky
character. Bottled versions of this traditional draft beer may contain
higher amounts of carbon dioxide than is typical for draft versions.
Chill haze is acceptable at low temperatures.
Original Gravity (ºPlato): 1.035-1.040 (9-10
ºPlato)
Final Gravity (ºPlato): 1.0010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume): 2.8-3.2% (3.5-4%)
Bitterness (IBU): 12-20
Color SRM (EBC): 10-19 (20-38 EBC)
Scottish-Style
Export Ale
- The overriding character of Scottish export ale is sweet, caramel
like, and malty. Its bitterness is perceived as low to medium. Hop
flavor or aroma should not be perceived. It has medium body.
Fruity-ester character may be apparent. Yeast characters such as
diacetyl (butterscotch) and sulfuriness are acceptable at very low
levels. The color will range from golden amber to deep brown and may
sometimes possess a faint smoky character. Bottled versions of this
traditional draft beer may contain higher amounts of carbon dioxide
than is typical for mildly carbonated draft versions. Chill haze is
acceptable at low temperatures.
Original Gravity (ºPlato): 1.040-1.050
(10-12.5 ºPlato)
Final Gravity (ºPlato): 1.010-1.018 (2.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.2-4.2% (4.0-5.3%)
Bitterness (IBU): 15-25
Color SRM (EBC): 10-19 (20-38 EBC)
English-Style
Pale Mild Ale
- English pale mild ales range from light amber to light brown in
color. Malt flavor dominates the flavor profile with little hop
bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors
may be appropriate in this low-alcohol beer. Fruity-ester level is very
low. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.030-1.038
(7.5-9.5 ºPlato)
Final Gravity (ºPlato): 1.004-1.008 (1-2 ºPlato)
Alcohol by Weight (Volume): 2.7-3.2% (3.2-4.0%)
Bitterness (IBU): 10-24
Color SRM (EBC): 8-17 (16-34 EBC)
English-Style
Dark Mild Ale
- English dark mild ales range from deep copper to dark brown (often
with a red tint) in color. Malt flavor and caramel are part of the
flavor and aroma profile while licorice and roast malt tones may
sometimes contribute to the flavor and aroma profile. These beers have
very little hop flavor or aroma. Very low diacetyl flavors may be
appropriate in this low-alcohol beer. Fruity-ester level is very low.
Original Gravity (ºPlato): 1.030-1.038
(7.5-9.5 ºPlato)
Final Gravity (ºPlato): 1.004-1.008 (1-2 ºPlato)
Alcohol by Weight (Volume): 2.7-3.2% (3.2-4.0%)
Bitterness (IBU): 10-24
Color SRM (EBC): 17-34 (34-68 EBC)
English-Style
Brown Ale
- English brown ales range from deep copper to brown in color. They
have a medium body and a dry to sweet maltiness with very little hop
flavor or aroma. Roast malt tones may sometimes contribute to the
flavor and aroma profile. Fruity-ester flavors are appropriate.
Diacetyl should be very low, if evident. Chill haze is allowable at
cold temperatures.
Original Gravity (ºPlato): 1.040-1.050
(10-12.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)
Alcohol by Weight (Volume): 3.3-4.7% (4-5.5%)
Bitterness (IBU): 15-25
Color SRM (EBC): 15-22 (30-44 EBC)
Old
Ale
- Dark Amber to brown in color, old ales are medium to full bodied with
a malty sweetness. Hop aroma should be minimal and flavor can vary from
none to medium in character intensity. Fruity-ester flavors and aromas
can contribute to the character of this ale. Bitterness should be
minimal but evident and balanced with malt and/or caramel like
sweetness. Alcohol types can be varied and complex. A distinctive
quality of these ales is that they all undergo a prolonged aging
process (often for years) on their yeast either in bulk storage or
through conditioning in the bottle, which contributes to a rich, often
sweet and complex estery character. This process often softens the
perceived bitterness. Some oxidation and diacetyl character may be
evident and acceptable. Oak aged character is acceptable. Chill haze is
acceptable at low temperatures.
Original Gravity (ºPlato): 1.060-1.086
(15-20.5 ºPlato)
Final Gravity (ºPlato): 1.014-1.030 (3.5-7.5 ºPlato)
Alcohol by Weight (Volume): 5-7.2% (6-9%)
Bitterness (IBU): 30-65
Color SRM (EBC): 12-30 (24-60 EBC)
Strong
Ale
- Light amber to mid-range brown in color, strong ales are medium to
full bodied with a malty sweetness. Hop aroma should be minimal and
flavor can vary from none to medium in character intensity.
Fruity-ester flavors and aromas can contribute to the character of this
ale. Bitterness should be minimal but evident and balanced with malt
and/or caramel like sweetness. Alcohol types can be varied and complex.
A rich, often sweet and complex estery character may be evident. This
process often softens the perceived bitterness. Very low levels of
diacetyl are acceptable. Chill haze is acceptable at low temperatures.
Original Gravity (ºPlato): 1.060-1.125
(15-31.5 ºPlato)
Final Gravity (ºPlato): 1.014-1.040 (3.5-10 ºPlato)
Alcohol by Weight (Volume): 5.5-8.9% (7-11%)
Bitterness (IBU): 30-65
Color SRM (EBC): 8-21 (16-42 EBC)
Strong
Scotch Ale
- Scotch ales are overwhelmingly malty and full bodied. Perception of
hop bitterness is very low. Hop flavor and aroma are very low or
non-existent. Color ranges from deep copper to brown. The clean alcohol
flavor balances the rich and dominant sweet maltiness in flavor and
aroma. A caramel character is often a part of the profile. Dark roasted
malt flavors and aroma may be evident at low levels. Fruity esters are
generally at medium aromatic and flavor levels. Low diacetyl levels are
acceptable. Chill haze is allowable at cold temperatures. Though there
is little evidence suggesting that traditionally-made strong Scotch
ales exhibited peat smoke character, the current marketplace offers
many Scotch Ales with a low level of peat-smoke character. Thus a
peaty/smoky character may be evident at low levels.
Original Gravity (ºPlato): 1.072-1.085
(17.5-20.5 ºPlato)
Final Gravity (ºPlato): 1.016-1.028 (4-7 ºPlato)
Alcohol by Weight (Volume): 5.2-6.7% (6.2-8%)
Bitterness (IBU): 25-35
Color SRM (EBC): 10-25 (20-50 EBC)
Imperial
Stout
- Dark copper to very black, imperial stouts typically have a high
alcohol content. The extremely rich malty flavor and aroma are balanced
with assertive hopping and fruity-ester characteristics. Bitterness can
be moderate and balanced with the malt character or very high in the
darker versions. Roasted malt astringency and bitterness can be
moderately perceived but should not overwhelm the overall character.
Hop aroma can be subtle to overwhelmingly hop-floral, -citrus or
-herbal. Diacetyl (butterscotch) levels should be very low.
Original Gravity (ºPlato): 1.080-1.100
(19.5-23 ºPlato)
Final Gravity (ºPlato): 1.020-1.030 (4-7.5 ºPlato)
Alcohol by Weight (Volume): 5.5-9.5% (7-12%)
Bitterness (IBU): 50-80
Color SRM (EBC): 20+ (40+ EBC)
Other
Strong Ales or Lagers
- Any style of beer can be made stronger than the classic style
guidelines. The goal should be to reach a balance between the style's
character and the additional alcohol. Refer to this guide when making
styles stronger (for example: double alt, triple fest, or quadruple
Pilsener).
American-Style
Barley Wine Ale
- American style barley wines range from amber to deep copper-garnet in
color and have a full body and high residual malty sweetness.
Complexity of alcohols and fruity-ester characters are often high and
counter-balanced by assertive bitterness and extraordinary alcohol
content. Hop aroma and flavor are at medium to very high levels. Very
low levels of diacetyl may be acceptable. A caramel and/or toffee aroma
and flavor are often part of the character. Chill haze is allowable at
cold temperatures.
Original Gravity (ºPlato): 1.090-1.120
(21.5-28 ºPlato)
Final Gravity (ºPlato): 1.024-1.032 (6-8 ºPlato)
Alcohol by Weight (Volume): 6.7-9.6% (8.4-12%)
Bitterness (IBU): 60-100
Color SRM (EBC): 11-18 (22-36 EBC)
English-Style
Barley Wine Ale
- English style barley wines range from tawny copper to dark brown in
color and have a full body and high residual malty sweetness.
Complexity of alcohols and fruity-ester characters are often high and
counterbalanced by the perception of low to medium bitterness and
extraordinary alcohol content. Hop aroma and flavor may be minimal to
medium. Low levels of diacetyl may be acceptable. A caramel and vinous
(sometimes sherrylike) aroma and flavor are part of the character.
Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.085-1.120
(21.5-28 ºPlato)
Final Gravity (ºPlato): 1.024-1.032 (6-8 ºPlato)
Alcohol by Weight (Volume): 6.7-9.6% (8.4-12%)
Bitterness (IBU): 40-60
Color SRM (EBC): 14-22 (28-44 EBC)
Robust
Porter
- Robust porters are black in color and have a roast malt flavor but no
roast barley flavor. These porters have a sharp bitterness of black
malt without a highly burnt/charcoal flavor. Robust porters range from
medium to full in body and have a malty sweetness. Hop bitterness is
medium to high, with hop aroma and flavor ranging from negligible to
medium. Fruity esters should be evident, balanced with roast malt and
hop bitterness.
Original Gravity (ºPlato): 1.045-1.060 (11-15
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 4.0-5.2% (5.0-6.5%)
Bitterness (IBU): 25-40
Color SRM (EBC): 30+ (60+ EBC)
Brown
Porter
- Brown porters are mid to dark brown (may have red tint) in color. No
roast barley or strong burnt malt character should be perceived. Low to
medium malt sweetness is acceptable along with medium hop bitterness.
This is a light- to medium-bodied beer. Fruity esters are acceptable.
Hop flavor and aroma may vary from being negligible to medium in
character.
Original Gravity (ºPlato): 1.040-1.050
(10-12.5 ºPlato)
Final Gravity (ºPlato): 1.006-1.014 (1.5-3.5 ºPlato)
Alcohol by Weight (Volume): 3.5-4.7% (4.5-6.0%)
Bitterness (IBU): 20-30
Color SRM (EBC): 20-35 (40-70 EBC)
Sweet
Stout
- Sweet stouts, also referred to as cream stouts, have less roasted
bitter flavor and a full-bodied mouthfeel. The style can be given more
body with milk sugar (lactose) before bottling. Malt sweetness,
chocolate, and caramel flavor should dominate the flavor profile and
contribute to the aroma. Hops should balance sweetness without
contributing apparent flavor or aroma.
Original Gravity (ºPlato): 1.045-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume): 2.5-5% (3-6%)
Bitterness (IBU): 15-25
Color SRM (EBC): 40+ (80+ EBC)
Oatmeal
Stout
- Oatmeal stouts include oatmeal in their grist, resulting in a
pleasant, full flavor and a smooth profile that is rich without being
grainy. A roasted malt character which is caramel-like and
chocolate-like should be evident - smooth and not bitter. Coffee-like
roasted barley and roasted malt aromas (chocolate and nut-like) are
prominent. Bitterness is moderate, not high. Hop flavor and aroma are
optional but should not overpower the overall balance if present. This
is a medium- to full-bodied beer, with minimal fruity esters.
Original Gravity (ºPlato): 1.038-1.056 (9.5-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.020 (2-5 ºPlato)
Alcohol by Weight (Volume): 3.0-4.8% (3.8-6%)
Bitterness (IBU): 20-40
Color SRM (EBC): 20+ (40+ EBC)
Irish Origin
Irish-Style
Red Ale
- Irish-style red ales range from light red-amber-copper to light brown
in color. These ales have a medium hop bitterness and flavor. They
often don’t have hop aroma. Irish-style red ales have low to medium
candy-like caramel sweetness and a medium body. The style may have low
levels of fruity-ester flavor and aroma. Diacetyl should be absent.
Chill haze is allowable at cold temperatures. Slight yeast haze is
acceptable for bottle-conditioned products.
Original Gravity (ºPlato): 1.040-1.048 (10-12
ºPlato)
Final Gravity (ºPlato): 1.010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume): 3.2-3.6% (4-4.5%)
Bitterness (IBU): 22-28
Color SRM (EBC): 11-18 (22-36 EBC)
Classic
Irish-Style Dry Stout
- Dry stouts have an initial malt and light caramel flavor profile with
a distinctive dry-roasted bitterness in the finish. Dry stouts achieve
a dry-roasted character through the use of roasted barley. Coffee-like
roasted barley and roasted malt aromas are prominent. Some slight
acidity may be perceived but is not necessary. Hop aroma and flavor
should not be perceived. Dry stouts have medium-light to medium body.
Fruity esters are minimal and overshadowed by malt, high hop
bitterness, and roasted barley character. Diacetyl (butterscotch)
should be very low or not perceived. Head retention and rich character
should be part of its visual character.
Original Gravity (ºPlato): 1.038-1.048 (9.5-12
ºPlato)
Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)
Alcohol by Weight (Volume): 3.2-4.2% (3.8-5%)
Bitterness (IBU): 30-40
Color SRM (EBC): 40+ (80+ EBC)
Foreign
(Export)-Style Stout
- As with classic dry stouts, foreign-style stouts have an initial malt
sweetness and caramel flavor with a distinctive dry-roasted bitterness
in the finish. Coffee-like roasted barley and roasted malt aromas are
prominent. Some slight acidity is permissible and a medium- to
full-bodied mouthfeel is appropriate. Bitterness may be high but the
perception is often compromised by malt sweetness. Hop aroma and flavor
should not be perceived. The perception of fruity esters is low.
Diacetyl (butterscotch) should be negligible or not perceived. Head
retention is excellent.
Original Gravity (ºPlato): 1.052-1.072
(13-17.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.020 (2-5 ºPlato)
Alcohol by Weight (Volume): 4.5-6% (5.7-7.5%)
Bitterness (IBU): 30-60
Color SRM (EBC): 40+ (80+ EBC)
North American Origin
American-Style
Pale Ale
- American pale ales range from deep golden to copper in color. The
style is characterized by American-variety hops used to produce high
hop bitterness, flavor, and aroma. American pale ales have medium body
and low to medium maltiness. Low caramel character is allowable.
Fruity-ester flavor and aroma should be moderate to strong. Diacetyl
should be absent or present at very low levels. Chill haze is allowable
at cold temperatures.
Original Gravity (ºPlato): 1.044-1.050
(11-12.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)
Alcohol by Weight (Volume): 3.5-4.3% (4.5-5.5%)
Bitterness (IBU): 28-40
Color SRM (EBC): 6-14 (12-28 EBC)
American-Style
Strong Pale Ale
- American strong pale ales range from deep golden to copper in color.
The style is characterized by American-variety hops used to produce
high hop bitterness, flavor, and aroma. American pale ales have medium
body and low to medium maltiness. Low caramel character is allowable.
Fruity-ester flavor and aroma should be moderate to strong. Diacetyl
should be absent or present at very low levels. Chill haze is allowable
at cold temperatures.
Original Gravity (ºPlato): 1.050-1.060
(12.5-15 ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 4.4-5% (5.5-6.3%)
Bitterness (IBU): 35-48
Color SRM (EBC): 6-14 (12-28 EBC)
Imperial
or Double India Pale Ale
- Imperial or Double India Pale Ales have intense hop bitterness,
flavor and aroma. Alcohol content is very high and notably evident.
They range from golden to amber in color. The style may use any variety
of hops. Though the hop character is intense it’s balanced with complex
alcohol flavors, moderate to high fruity esters and medium to high malt
character. While hop character may be very intense, it may not be harsh
in quality. Imperial or Double India Pale Ales have medium-high to full
body. Diacetyl should not be perceived.
Original Gravity (ºPlato): 1.080-1.100
(19.5-23.5 ºPlato)
Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)
Bitterness (IBU): 65-100
Color SRM (EBC): 5-10 (10-20 EBC)
American-Style
Amber/Red Ale
- American amber/red ales range from light copper to light brown in
color. They are characterized by American-variety hops used to produce
high hop bitterness, flavor and medium to high aroma. Amber ales have
medium-high to high maltiness with medium to low caramel character.
They should have medium to medium-high body. The style may have low
levels of fruity-ester flavor and aroma. Diacetyl can be either absent
or barely perceived at very low levels. Chill haze is allowable at cold
temperatures. Slight yeast haze is acceptable for bottle-conditioned
products.
Original Gravity (ºPlato): 1.048-1.058
(12-14.5 ºPlato)
Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume): 3.5-4.8% (4.5-6%)
Bitterness (IBU): 30 - 40
Color SRM (EBC): 11-18 (22-36 EBC)
Imperial
or Double Red Ale
- Imperial or Double Red Ales have intense hop bitterness, flavor and
aroma. Alcohol content is also very high and of notable character. They
range from deep amber to dark copper in color. The style may use any
variety of hops. Though the hop character is intense, it’s balanced
with complex alcohol flavors, moderate to high fruity esters and medium
to high caramel malt character. Hop bitterness may or may not be harsh
in character. Imperial or Double Red Ales have a full body. Diacetyl
should not be perceived.
Original Gravity (ºPlato): 1.080-1.100
(19.5-23.5 ºPlato)
Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)
Bitterness (IBU): 65-100
Color SRM (EBC): 10-15 (20-30 EBC)
Golden
or Blonde Ale
- Golden or Blonde ales are straw to golden blonde in color. They have
a crisp, dry palate, low hop floral aroma, light to medium body and
light malt sweetness. Bitterness is low to medium. Fruity esters may be
perceived but do not predominate. Diacetyl should not be perceived.
Chill haze should be absent.
Original Gravity (ºPlato): 1.045-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.2-4% (4-5%)
Bitterness (IBU): 15-25
Color SRM (EBC): 3-8 (6-16 EBC)
American-Style
Brown Ale
- American brown ales range from deep copper to brown in color. Roasted
malt caramellike and chocolatelike characters should be of medium
intensity in both flavor and aroma. American brown ales have an evident
hop aroma, medium to high hop bitterness, and a medium body. Estery and
fruity-ester characters should be subdued; diacetyl should not be
perceived. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.040-1.060 (10-15
ºPlato)
Final Gravity (ºPlato): 1.010-1.018 (2.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.3-5.0% (4-6.4%)
Bitterness (IBU): 25-45
Color SRM (EBC): 15-26 (30-52 EBC)
German Origin
German-Style
Kölsch/Köln-Style Kölsch
- Kölsch is warm-fermented and aged at cold temperatures (German
ale or
alt-style beer). Kölsch is characterized by a golden to straw
color and
is slightly dry and sometimes, but not always, subtly sweet. A light
fruitiness may be apparent, but is not necessary for this style.
Caramel character should not be evident. The body is light to
medium-light. This beer has low hop flavor and aroma with medium
bitterness. Wheat can be used in brewing this beer that is fermented
using ale yeast, though lager yeast is sometimes used in the bottle or
final cold conditioning process. Fruity esters should be minimally
perceived, if at all. Chill haze should be absent.
Original Gravity (ºPlato): 1.042-1.048
(10.5-12 ºPlato)
Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.8-4.2% (4.8-5.3%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-5 (8-10 EBC)
German-Style
Brown Ale/Düsseldorf-Style Altbier
- Copper to brown in color, this German ale may be highly hopped and
intensely bitter (although the 25 to 35 IBU range is more normal for
the majority of Altbiers from Düsseldorf) and has a medium body
and
malty flavor. A variety of malts, including wheat, may be used. Hop
character may be medium to high in the flavor and aroma. The overall
impression is clean, crisp and flavorful, often with a dry finish.
Fruity esters can be low to medium-low. No diacetyl or chill haze
should be perceived.
Original Gravity (ºPlato): 1.044-1.048 (11-12
ºPlato)
Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)
Alcohol by Weight (Volume): 3.6-4% (4.3-5%)
Bitterness (IBU): 25-48
Color SRM (EBC): 11-19 (22-38 EBC)
Berliner-Style
Weisse (Wheat)
- This is very pale in color and the lightest of all the German wheat
beers. The unique combination of yeast and lactic acid bacteria
fermentation yields a beer that is acidic, highly attenuated and very
light bodied. The carbonation of a Berliner Weisse is high and hop
rates are very low. Hop character should not be perceived. Fruity
esters will be evident. No diacetyl should be perceived.
Original Gravity (ºPlato): 1.028-1.032 (7-8
ºPlato)
Final Gravity (ºPlato): 1.004-1.006 (1-1.5 ºPlato)
Alcohol by Weight (Volume): 2.2-2.7% (2.8-3.4%)
Bitterness (IBU): 3-6
Color SRM (EBC): 2-4 (4-8 EBC)
South
German-Style Hefeweizen/Hefeweissbier
- The aroma and flavor of a Weissbier with yeast is decidedly fruity
and phenolic. The phenolic characteristics are often described as
clove- or nutmeg-like and can be smoky or even vanilla-like.
Banana-like esters are often present. These beers are made with at
least 50 % malted wheat, and hop rates are quite low. Hop flavor and
aroma are absent. Weissbier is well-attenuated and very highly
carbonated, yet its relatively high starting gravity and alcohol
content make it a medium- to full-bodied beer. The color is very pale
to pale amber. Because yeast is present, the beer will have yeast
flavor and a characteristically fuller mouthfeel and may be
appropriately very cloudy. No diacetyl should be perceived.
Original Gravity (ºPlato): 1.047-1.056
(11.8-14 ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 3-9 (6-18 EBC)
South
German-Style Kristal Weizen/Kristal Weissbier
- The aroma and flavor of a Weissbier without yeast is very similar to
Weissbier with yeast (Hefeweizen/Hefeweissbier) 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- or nutmeg-like and can be smoky or even
vanilla-like. Banana-like esters are often present. These beers are
made with at least 50 % malted wheat and hop rates are quite low. Hop
flavor and aroma are absent. Weissbier is well-attenuated and very
highly carbonated, yet its relatively high starting gravity and alcohol
content make it a medium- to full-bodied beer. The color is very pale
to deep golden. Because the beer has been filtered, yeast is not
present. The beer will have no yeast flavor and a cleaner, drier
mouthfeel. The beer should be clear with no chill haze present. No
diacetyl should be perceived.
Original Gravity (ºPlato): 1.047-1.056
(11.8-14 ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 3-9 (6-18 EBC)
South
German-Style Dunkel Weizen/Dunkel Weissbier
- This beer style is characterized by a distinct sweet maltiness and a
chocolate like character from roasted malt. Estery and phenolic
elements of this Weissbier should be evident but subdued. Color can
range from copper-brown to dark brown. Dunkel Weissbier is
well-attenuated and very highly carbonated. Hop bitterness is low and
hop flavor and aroma are absent. Usually dark barley malts are used in
conjunction with dark cara or color malts, and the %age of wheat malt
is at least 50%. If served with yeast, the beer may be appropriately
very cloudy. No diacetyl should be perceived.
Original Gravity (ºPlato): 1.048-1.056 (12-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
Bitterness (IBU): 10-15
Color SRM (EBC): 10-19 (20-38 EBC)
South
German-Style Bernsteinfarbenes Weizen/Weissbier
- The German word Bernsteinfarben means amber-colored, and as such, a
Bernsteinfarbenes Weizen is dark yellow to amber in color. This beer
style is characterized by a distinct sweet maltiness and caramel or
bready character from the use of medium-colored malts. Estery and
phenolic elements of this Weissbier should be evident but subdued.
Bernsteinfarbenes Weissbier is well attenuated and very highly
carbonated. Hop flavor and aroma are absent and hop bitterness is low.
The %age of wheat malt is at least 50%. If this is served with yeast,
the beer may be appropriately very cloudy. No diacetyl should be
perceived. Brewer may indicate whether beer is intended to be served
with or without yeast.
Original Gravity (ºPlato): 1.048-1.056 (12-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
Bitterness (IBU): 10-15
Color SRM (EBC): 9-13 (18-25 EBC)
South
German-Style Weizenbock/Weissbock
- This style can be either pale or dark (golden to dark brown in color)
and has a high starting gravity and alcohol content. The malty
sweetness of a Weizenbock is balanced with a clove-like phenolic and
fruity-estery banana element to produce a well-rounded aroma and
flavor. As is true with all German wheat beers, hop bitterness is low
and carbonation is high. Hop flavor and aroma are absent. It has a
medium to full body. If dark, a mild roast malt character should emerge
in flavor and to a lesser degree in the aroma. If this is served with
yeast the beer may be appropriately very cloudy. No diacetyl should be
perceived.
Original Gravity (ºPlato): 1.066-1.080
(16-19.5 ºPlato)
Final Gravity (ºPlato): 1.0016-1.028 (4-7 ºPlato)
Alcohol by Weight (Volume): 5.5-7.5% (6.9-9.3%)
Bitterness (IBU): 10-15
Color SRM (EBC): 5-30 (10-60 EBC)
Kellerbier
or Zwickelbier
- Unfiltered and often young, not fully lagered versions of Germanic
light lager styles of beer such as Münchner-Style Helles and
Dunkel,
Dortmunder/European-Style Export, Bohemian-style Pilsener and
German-style Pilsener. Kellerbier is noticeably less carbonated and may
be noticeably sweeter than it’s filtered, fully attenuated and lagered
derivative. They will not be clear, exhibiting a small amount of yeast
haze in the appearance. Low to moderately low levels of yeast-generated
sulfur compounds will be apparent in aroma and flavor. Head retention
may not be optimal. Low levels of acetaldehyde may be apparent.
Original Gravity (ºPlato): Varies with style
Final Gravity (ºPlato): Varies with style
Alcohol by Weight (Volume): Varies with style
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style
Belgian and French Origin
Belgian-Style
Flanders/Oud Bruin Ales
- This light- to medium-bodied deep copper to brown ale is
characterized by a slight to strong vinegar or lactic sourness and
spiciness. A fruity-estery character is apparent with no hop flavor or
aroma. Flanders brown ales have low to medium bitterness. Very small
quantities of diacetyl are acceptable. Roasted malt character in aroma
and flavor is acceptable at low levels. Oak-like or woody characters
may be pleasantly integrated into overall palate. Chill haze is
acceptable at low serving temperatures. Some versions may be more
highly carbonated and, when bottle conditioned, may appear cloudy
(yeast) when served.
Original Gravity (ºPlato): 1.044-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.4% (4.8-5.2%)
Bitterness (IBU): 15-25
Color SRM (EBC): 12-18 (24-36 EBC)
Belgian-Style
Dubbel
- This medium- to full-bodied, dark amber to brown-colored ale has a
malty sweetness and nutty, chocolate-like and roast malt aroma. A faint
hop aroma is acceptable. Dubbels are also characterized by low
bitterness and no hop flavor. Very small quantities of diacetyl are
acceptable. Yeast-generated fruity esters (especially banana) are
appropriate at low levels. Head retention is dense and mousse-like.
Chill haze is acceptable at low serving temperatures.
Original Gravity (ºPlato): 1.050-1.070
(12.5-17 ºPlato)
Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 4.8-6.0% (6.0-7.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 14-18 (28-36 EBC)
Belgian-Style
Tripel
- Tripels are often characterized by a complex, spicy, phenolic flavor.
Yeast-generated fruity banana esters are also common, but not
necessary. These pale/light-colored ales may finish sweet, though any
sweet finish can be light on the palate. The beer is characteristically
medium to full bodied with a neutral hop/malt balance. Brewing sugar
may be used to lighten the perception of body. Its sweetness will come
from very pale malts. There should not be character from any roasted or
dark malts. Low hop flavor is okay. Alcohol strength and flavor should
be perceived as evident. Head retention is dense and mousse like. Chill
haze is acceptable at low serving temperatures.
Original Gravity (ºPlato): 1.060-1.096 (15-24
ºPlato)
Final Gravity (ºPlato): 1.008-1.020 (2-5 ºPlato)
Alcohol by Weight (Volume): 5.6-8.0% (7.0-10.0%)
Bitterness (IBU): 20-25
Color SRM (EBC): 3.5-5.5 (7-11 EBC)
Belgian-Style
Pale Ale
- Belgian-style pale ales are characterized by low, but noticeable, hop
bitterness, flavor, and aroma. Light to medium body and low malt aroma
are typical. They are golden to deep amber in color. Noble-type hops
are commonly used. Low to medium fruity esters are evident in aroma and
flavor. Low levels of phenolic spiciness from yeast by-products may be
perceived. Low caramel or toasted malt flavor is okay. Diacetyl should
not be perceived. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.044-1.054
(11-13.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)
Alcohol by Weight (Volume): 3.2-5.0% (4.0-6.0%)
Bitterness (IBU): 20-30
Color SRM (EBC): 3.5-12 (7-24 EBC)
Belgian-Style
Pale Strong Ale
- Belgian pale strong ales are pale to golden in color with relatively
light body for a beer of its alcoholic strength. Often brewed with
light colored Belgian "candy" sugar, these beers are well-attenuated.
The perception of hop bitterness is low to medium, with hop flavor and
aroma also in this range. These beers are highly attenuated and have a
perceptively deceiving high alcoholic character being light to medium
bodied rather than full bodied. The intensity of malt character should
be low to medium, often surviving along with a complex fruitiness. Very
little or no diacetyl is perceived. Herbs and spices are sometimes used
to delicately flavor these strong ales. Chill haze is allowable at cold
temperatures.
Original Gravity (ºPlato): 1.064-1.096 (16-23
ºPlato)
Final Gravity (ºPlato): 1.012-1.024 (3-6 ºPlato)
Alcohol by Weight (Volume): 5.6-8.8% (7.0-11.0%)
Bitterness (IBU): 20-50
Color SRM (EBC): 3.5-7 (7-14 EBC)
Belgian-Style
Dark Strong Ale
- Belgian dark strong ales are amber to dark brown in color. Often,
though not always, brewed with dark Belgian "candy" sugar, these beers
can be well attenuated, ranging from medium to full-bodied. The
perception of hop bitterness is low to medium, with hop flavor and
aroma also in this range. Fruity complexity along with the soft flavors
of roasted malts add distinct character. The alcohol strength of these
beers can often be deceiving to the senses. The intensity of malt
character can be rich, creamy, and sweet with intensities ranging from
medium to high. Very little or no diacetyl is perceived. Herbs and
spices are sometimes used to delicately flavor these strong ales. Chill
haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.064-1.096 (16-23
ºPlato)
Final Gravity (ºPlato): 1.012-1.024 (3-6 ºPlato)
Alcohol by Weight (Volume): 5.6-8.8% (7.0-11.0%)
Bitterness (IBU): 20-50
Color SRM (EBC): 7-20 (14-40 EBC)
Belgian-Style
White (or Wit)/Belgian-Style Wheat
- Belgian white ales are brewed using unmalted wheat and malted barley
and are spiced with coriander and orange peel. These very pale beers
are often bottle-conditioned and served cloudy. The style is further
characterized by the use of Noble-type hops to achieve a low to medium
bitterness and hop flavor. This beer has low to medium body, no
diacetyl, and a low to medium fruity-ester level. Mild acidity is
appropriate.
Original Gravity (ºPlato): 1.044-1.050
(11-12.5 ºPlato)
Final Gravity (ºPlato): 1.006-1.010 (1.5-2.5 ºPlato)
lcohol by Weight (Volume): 3.8-4.4% (4.8-5.2%)
Bitterness (IBU): 15-25
Color SRM (EBC): 2-4 (4-8 EBC)
Belgian-Style
Lambic
- Unblended, naturally and spontaneously fermented lambic is intensely
estery, sour and often, but not necessarily, acetic flavored. Low in
carbon dioxide, these hazy beers are brewed with unmalted wheat and
malted barley. Sweet malt characters are not perceived. They are very
low in hop bitterness. Cloudiness is acceptable. These beers are quite
dry and light-bodied. Characteristic "horsiness" (similar to wet horse
blanket) from Brettanomyces yeast is often present at moderate levels.
Versions of this beer made outside of the Brussels area of Belgium
cannot be true lambics. These versions are said to be "lambic-style"
and may be made to resemble many of the beers of true origin.
Original Gravity (ºPlato): 1.044-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.000-1.010 (0-2.5 ºPlato)
Alcohol by Weight (Volume): 4-5% (5-6%)
Bitterness (IBU): 11-23
Color SRM (EBC): 6-13 (12-26 EBC)
Belgian-Style
Gueuze Lambic
- Old lambic is blended with newly fermenting young lambic to create
this special style of lambic. Gueuze is always refermented in the
bottle. These unflavored blended and secondary fermented lambic beers
may be very dry or mildly sweet and are characterized by intense
fruity-estery sour, and acidic aromas and flavors. These pale beers are
brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet
malt characters are not perceived. They are very low in hop bitterness.
Diacetyl should be absent. Characteristic "horsiness" (similar to wet
horse blanket) from Brettanomyces yeast is often present at moderate
levels. Cloudiness is acceptable. These beers are quite dry and light
bodied. Versions of this beer made outside of the Brussels area of
Belgium cannot be true lambics. These versions are said to be
"lambic-style" and may be made to resemble many of the beers of true
origin.
Original Gravity (ºPlato): 1.044-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.000-1.010 (0-2.5 ºPlato)
lcohol by Weight (Volume): 4.0-5.0% (5.0-6.0%)
Bitterness (IBU): 11-23
Color SRM (EBC): 6-13 (12-26 EBC)
Belgian-Style
Fruit Lambic
- These beers, also known by the names framboise, kriek, peche, cassis,
etc., are characterized by fruit flavors and aromas. The color reflects
the choice of fruit. Sourness is an important part of the flavor
profile, though sweetness may compromise the intensity. These flavored
lambic beers may be very dry or mildly sweet and range from a dry to a
full-bodied mouthfeel. Versions of this beer made outside of the
Brussels area of Belgium cannot be true lambics. These versions are
said to be "lambic-style" and may be made to resemble many of the beers
of true origin.
Original Gravity (ºPlato): 1.040-1.072
(10-17.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 4.0-5.5% (5.0-7.0%)
Bitterness (IBU): 15-21
Color SRM (EBC): Color takes on hue of fruit
Belgian-Style
Table Beer
- These ales and lagers are very low in alcohol and traditionally
enjoyed with meals by both adults and children. Pale to brown in color,
additions of caramel coloring are sometimes employed to adjust color.
They are light-bodied with relatively low carbonation with limited
aftertaste. The mouth feel is light to moderate, though higher than one
might anticipate, usually because of unfermented sugars/malt sugars.
Malted barley, wheat and rye may be used as well as unmalted wheat,
rye, oats and corn. A mild malt character could be evident.
Aroma/flavor hops are most commonly used to employ a flavor balance
that is only low in bitterness. More modern versions of this beer
incorporate sweeteners such as sugar and saccharine added
post-fermentation to sweeten the palate and add to a perception of
smoothness. Spices (such as orange and lemon peel, as well as
coriander) may be added in barely perceptible amounts, but this is not
common. Diacetyl should not be perceived.
Original Gravity (ºPlato): 1.008-1.038 (2-9.5
ºPlato)
Final Gravity (ºPlato): 1.008-1.038 (2-8.5 ºPlato)
Alcohol by Weight (Volume): 0.4-2.8% (0.5-3.5%)
Bitterness (IBU): 5-15
Color SRM (EBC): 5-50 (10-100 EBC)
French-Style
Bière de Garde
- Beers in this category are golden to deep copper or light brown in
color. They are light to medium in body. This style of beer is
characterized by a toasted malt aroma, slight malt sweetness in flavor
and medium hop bitterness. Noble-type hop aromas and flavors should be
low to medium. Fruity esters can be light to medium in intensity.
Flavor of alcohol is evident. Earthy, cellar-like, musty aromas are
okay. Diacetyl should not be perceived but chill haze is okay. Often
bottle conditioned with some yeast character.
Original Gravity (ºPlato): 1.060-1.080
(15-19.5 ºPlato)
Final Gravity (ºPlato): 1.012-1.024 (3-6 ºPlato)
Alcohol by Weight (Volume): 3.5-6.3% (4.5-8%)
Bitterness (IBU): 25-30
Color SRM (EBC): 8-12 (16-24 EBC)
French/Belgian-Style
Saison
- Beers in this category are golden to deep amber in color. There may
be quite a variety of characters within this style. Generally, they are
light to medium in body. Malt aroma is low to medium-low. Fruity esters
dominate the aroma, while hop character, complex alcohols, herbs,
spices and even clove and smoke-like phenolics may or may not be
evident in the overall balanced beer. Malt flavor is low but provides
foundation for the overall balance. Hop bitterness is moderate, yet
evident. Herb and/or spice flavors may or may not be evident.
Fruitiness from fermentation is generally in character. A balanced
amount of sour or acidic flavors is acceptable when in balance with
other components. Earthy, cellar-like, musty aromas are okay. Diacetyl
should not be perceived. Chill or slight yeast haze is okay. Often
bottle conditioned with some yeast character and high carbonation.
Original Gravity (ºPlato): 1.055-1.080
(14-19.5 ºPlato)
Final Gravity (ºPlato): 1.004-1.016 (1-4 ºPlato)
Alcohol by Weight (Volume): 3.5-7.2% (4.5-9%)
Bitterness (IBU): 20-40
Color SRM (EBC): 4-14 (8-28 EBC)
LAGERS
European-Germanic Origin
German-Style
Pilsener
- A classic German Pilsener is very light straw or golden in color and
well hopped. Hop bitterness is high. Noble-type hop aroma and flavor
are moderate and quite obvious. It is a well-attenuated, medium-bodied
beer, but a malty residual sweetness can be perceived in aroma and
flavor. Low levels of sweet corn-like dimethylsulfide (DMS) character,
if perceived, are characteristic of this style. Fruity esters and
diacetyl should not be perceived. There should be no chill haze. Its
head should be dense and rich.
Original Gravity (ºPlato): 1.044-1.050
(11-12.5 ºPlato)
Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)
Alcohol by Weight (Volume): 3.6-4.2% (4-5%)
Bitterness (IBU): 30-40
Color SRM (EBC): 3-4 (6-8 EBC)
Bohemian-Style
Pilsener
- Bohemian Pilseners are slightly more medium bodied, and they can be
as dark as a light amber color. This style balances moderate bitterness
and Noble-type hop aroma and flavor with a malty, slightly sweet,
medium body. Diacetyl may be perceived in extremely low amounts. A
toasted, biscuit-like malt character may be evident at low levels.
There should be no chill haze. Its head should be dense and rich.
Original Gravity (ºPlato): 1.044-1.056 (11-14
ºPlato)
Final Gravity (ºPlato): 1.014-1.020 (3.5-5 ºPlato)
Alcohol by Weight (Volume): 3.2-4% (4-5%)
Bitterness (IBU): 30-45
Color SRM (EBC): 3-7 (6-14 EBC)
European-Style
Pilsener
- European Pilseners are straw/golden in color and are well-attenuated.
This medium-bodied beer is often brewed with rice, corn, wheat, or
other grain or sugar adjuncts making up part of the mash. Hop
bitterness is low to medium. Hop flavor and aroma are low. Residual
malt sweetness is low - it does not predominate but may be perceived.
Fruity esters and diacetyl should not be perceived. There should be no
chill haze.
Original Gravity (ºPlato): 1.044-1.050
(11-12.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.010 (2-2.5 ºPlato)
Alcohol by Weight (Volume): 3.6-4.2% (4-5%)
Bitterness (IBU): 17-30
Color SRM (EBC): 3-4 (6-8 EBC)
European
Low-Alcohol Lager/German Leicht(bier)
- These beers are very light in body and color. Malt sweetness is
perceived at low to medium levels, while hop bitterness character is
perceived at medium levels. Hop flavor and aroma may be low to medium.
These beers should be clean with no perceived fruity esters or
diacetyl. Chill haze is not acceptable.
Original Gravity (ºPlato): 1.026-1.032 (6.5-8
ºPlato)
Final Gravity (ºPlato): 1.006-1.010 (1.5-2.5 ºPlato)
Alcohol by Weight (Volume): 2.0-2.6% (2.5-3.3%)
Bitterness (IBU): 17-28
Color SRM (EBC): 2-4 (4-8 EBC)
Münchner-Style
Helles
- This beer should be perceived as having low bitterness. It is a
medium-bodied, malt-emphasized beer; with malt character often balanced
with low levels of yeast-produced sulfur compounds (character). Certain
renditions of this beer style approach a perceivable level of hop
flavor and character but it is essentially balanced with malt character
to retain its style identity. Malt character is reminiscent of freshly
and very lightly toasted malted barley. There should not be any caramel
character. Color is light straw to golden. Fruity esters and diacetyl
should not be perceived.
Original Gravity (ºPlato): 1.044-1.050 (11-13
ºPlato)
Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.8-4.4% (4.5-5.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-5.5 (8-11 EBC)
Dortmunder/European-Style
Export
- Dortmunder has medium hop bitterness. Hop flavor and aroma are
perceptible but low. Sweet malt flavor can be low and should not be
caramel like. The color of this style is straw to deep golden. The body
will be medium bodied. Fruity esters, chill haze and diacetyl should
not be perceived.
Original Gravity (ºPlato): 1.048-1.056 (12-14
ºPlato)
Final Gravity (ºPlato): 1.010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume): 4-4.8% (5-6%)
Bitterness (IBU): 23-29
Color SRM (EBC): 3-5 (6-10 EBC)
Vienna-Style
Lager
- Beers in this category are reddish-brown or copper-colored. They are
medium in body. The beer is characterized by malty aroma and slight
malt sweetness. The malt aroma and flavor may have a dominant toasted
character. Hop bitterness is clean and crisp. Noble-type hop aromas and
flavors should be low or mild. Fruity esters, diacetyl and chill haze
should not be perceived.
Original Gravity (ºPlato): 1.046-1.056 (11.5
-14 ºPlato)
Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
Bitterness (IBU): 22-28
Color SRM (EBC): 8-12 (16-24 EBC)
German-Style
Märzen/Oktoberfest
- Märzens are characterized by a medium body and broad range of
color.
Oktoberfests can range from golden to reddish-brown. Sweet maltiness
should dominate slightly over a clean, hop bitterness. Malt character
should be light-toasted rather than strongly caramel (though a low
level of light caramel character is acceptable). Bread or biscuit like
malt character is acceptable in aroma and flavor. Hop aroma and flavor
should be low but notable. Fruity esters should not be perceived.
Diacetyl and chill haze should not be perceived.
Original Gravity (ºPlato): 1.050-1.060
(12.5-15 ºPlato)
Final Gravity (ºPlato): 1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume): 4-4.7% (5.3-5.9%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-15 (8-30 EBC)
European-Style
Dark/Münchner Dunkel
- These light brown to dark brown beers have a pronounced malty aroma
and flavor that dominates over the clean, crisp, moderate hop
bitterness. This beer does not offer an overly sweet impression, but
rather a mild balance between malt sweetness, hop bitterness and light
to moderate mouthfeel. A classic Münchner dunkel should have a
chocolate-like, roast malt, bread like or biscuit like aroma that comes
from the use of Munich dark malt. Chocolate or roast malts can be used,
but the %age used should be minimal. Noble-type hop flavor and aroma
should be low but perceptible. Diacetyl should not be perceived. Fruity
esters and chill haze should not be perceived.
Original Gravity (ºPlato): 1.052-1.056 (13-14
ºPlato)
Final Gravity (ºPlato): 1.014-1.018 (3.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.8-4.2% (4.5-5%)
Bitterness (IBU): 16-25
Color SRM (EBC): 15-20 (30-40 EBC)
German-Style
Schwarzbier
- These very dark brown to black beers have a roasted malt character
without the associated bitterness. Malt flavor and aroma are low in
sweetness. Hop bitterness is low to medium in character. Noble-type hop
flavor and aroma should be low but perceptible. There should be no
fruity esters. Diacetyl should not be perceived.
Original Gravity (ºPlato): 1.044-1.052 (11-13
ºPlato)
Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 3-3.9% (3.8-5%)
Bitterness (IBU): 22-30
Color SRM (EBC): 25-30 (50-60 EBC)
Bamberg-Style
(Smoke) Rauchbier Lager
- Rauchbier should have smoky characters that range from detectable to
prevalent in the aroma and flavor. Smoke character is not harshly
phenolic, but rather very smooth, almost rendering a perception of mild
sweetness to this style of beer. The beer is generally toasted malty
sweet and full-bodied with low to medium-low hop bitterness. Noble-type
hop flavor is low but may be perceptible. The aroma should strike a
balance between malt, hop and smoke. Fruity esters, diacetyl and chill
haze should not be perceived.
Original Gravity (ºPlato): 1.048-1.060
(12-14.5 ºPlato)
Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 3.6-5% (4.6-6.3%)
Bitterness (IBU): 20-30
Color SRM (EBC): 10-20 (20-40 EBC)
Traditional
German-Style Bock
- Traditional bocks are made with all malt and are strong, malty,
medium- to full-bodied, bottom-fermented beers with moderate hop
bitterness that should increase proportionately with the starting
gravity. Hop flavor should be low and hop aroma should be very low.
Bocks can range in color from deep copper to dark brown. Fruity esters
should be minimal.
Original Gravity (ºPlato): 1.066-1.074
(16.5-18 ºPlato)
Final Gravity (ºPlato): 1.018-1.024 (4.5-6 ºPlato)
Alcohol by Weight (Volume): 5-6% (6-7.5%)
Bitterness (IBU): 20-30
Color SRM (EBC): 20-30 (40-60 EBC)
German-Style
Heller Bock/Maibock
- The German word helle means light-colored, and as such, a Heller Bock
is light straw to deep golden in color. Maibocks are also light-colored
bocks. The malty character should come through in the aroma and flavor.
Body is medium to full. Hop bitterness should be low, while Noble-type
hop aroma and flavor may be at low to medium levels. Bitterness
increases with gravity. Fruity esters may be perceived at low levels.
Diacetyl levels should be very low. Chill haze should not be perceived.
Original Gravity (ºPlato): 1.066-1.074
(16.5-18 ºPlato)
Final Gravity (ºPlato): 1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume): 5-6.4% (6-8%)
Bitterness (IBU): 20-38
Color SRM (EBC): 4-10 (8-20 EBC)
German-Style
Strong Doppelbock
- Malty sweetness is dominant but should not be cloying. Malt character
is more is reminiscent of fresh and lightly toasted Munich-style malt;
more so than caramel or toffee malt character. Some elements of caramel
and toffee can be evident and contribute to complexity, but the
predominant malt character is an expression of toasted barley malt.
Doppelbocks are full-bodied and deep amber to dark brown in color.
Astringency from roast malts is absent. Alcoholic strength is high and
hop rates increase with gravity. Hop bitterness and flavor should be
low and hop aroma absent. Fruity esters are commonly perceived but at
low to moderate levels.
Original Gravity (ºPlato): 1.074-1.080 (18
-19.5 ºPlato)
Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
Alcohol by Weight (Volume): 5.2-6.2% (6.5-8%)
Bitterness (IBU): 17-27
Color SRM (EBC): 12-30 (24-60 EBC)
German-Style
Strong Eisbock
- A stronger version of Doppelbock. Malt character can be very sweet.
The body is very full and deep copper to almost black in color.
Alcoholic strength is very high. Hop bitterness is subdued. Hop flavor
and aroma are absent. Fruity esters may be evident but not
overpowering. Typically these beers are brewed by freezing a Doppelbock
and removing resulting ice to increase alcohol content.
Original Gravity (ºPlato): 1.092-1.116 (22-27
ºPlato)
Final Gravity (ºPlato): N/A
Alcohol by Weight (Volume): 6.8-11.3% (8.6-14.4%) Bitterness (IBU):
26-33
Color SRM (EBC): 18-50 (36-100 EBC)
North American Origin
American
Lager
- Light in body and color, American lagers are very clean and crisp and
aggressively carbonated. Flavor components should be subtle and
complex, with no one ingredient dominating the others. Malt sweetness
is light to mild. Corn, rice or other grain or sugar adjuncts are often
used. Hop bitterness, flavor and aroma are negligible to very light.
Light fruity esters are acceptable. Chill haze and diacetyl should be
absent.
Original Gravity (ºPlato): 1.040-1.046
(10-11.5 ºPlato)
Final Gravity (ºPlato): 1.006-1.010 (1.5-2.5 ºPlato)
Alcohol by Weight (Volume): 3.2-4.0% (3.8-5%)
Bitterness (IBU): 5-14
Color SRM (EBC): 2-4 (4-8 EBC)
American-Style
Light Lager
- According to the United States' FDA regulations, when used in
reference to caloric content, "light" beers must have at least 25%
fewer calories than the "regular" version of that beer. Such beers must
have certain analysis data printed on the package label. These beers
are extremely light colored, light in body, and high in carbonation.
Corn, rice or other grains or sugar adjuncts are often used. Flavor is
mild and hop bitterness and aroma are negligible to very low. Light
fruity esters are acceptable. Chill haze and diacetyl should be absent.
Original Gravity (ºPlato): 1.024-1.040 (6-10
ºPlato)
Final Gravity (ºPlato): 1.002-1.008 (0.5-2 ºPlato)
Alcohol by Weight (Volume): 2.8-3.5% (3.5-4.4%)
Bitterness (IBU): 5-10
Color SRM (EBC): 1.5-4 (3-8 EBC)
American-Style
Low-Carbohydrate Light Lager
- These beers are extremely light straw colored, light in body, and
high in carbonation. They should have a maximum carbohydrate level of
3.0 gm per 12 oz. (356 ml). These beers are characterized by extremely
low attenuation (often final gravity is less than 1.000 [0
ºPlato]),
but with typical American-style light lager alcohol levels. Corn, rice
or other grain adjuncts are often used. Flavor is very light/mild and
very dry. Hop flavor, aroma and bitterness is negligible to very low.
Very low yeasty flavors and fruity esters are acceptable in aroma and
flavor. Chill haze and diacetyl should not be perceived.
Original Gravity (ºPlato): 1.024-1.036 (6-9
ºPlato)
Final Gravity (ºPlato): 0.992-1.004 (-2-1 ºPlato)
Alcohol by Weight (Volume): 2.8-3.5% (3.5-4.4%)
Bitterness (IBU): 3-10
Color SRM (EBC): 1.5-4 (3-8 EBC)
American-Style
“Light” Amber Lager
- According to the United States' FDA regulations, when used in
reference to caloric content, "light" beers must have at least 25%
fewer calories than the "regular" version of that beer. Such beers must
have certain analysis data printed on the package label. These versions
of calorically lighter beers are pale golden to amber in color, light
to medium-light in body, and high in carbonation. Corn, rice or other
grain or sugar adjuncts may be used but all malt formulations are also
made. Malt and hop flavors are mild yet evident. Hop bitterness is
evident and hop aroma may be negligible to evident. Light fruity esters
are acceptable. Chill haze and diacetyl should be absent.
Original Gravity (ºPlato): 1.024-1.040 (6-10
ºPlato)
Final Gravity (ºPlato): 1.002-1.008 (0.5-2 ºPlato)
Alcohol by Weight (Volume): 2.8-3.5% (3.5-4.4%)
Bitterness (IBU): 8-15
Color SRM (EBC): 4-12 (16-24 EBC)
American-Style
Premium Lager
- This style has low malt (and adjunct) sweetness, is medium bodied and
should contain no or a low percentage (less than 25%) of adjuncts.
Color may be light straw to golden. Alcohol content and bitterness may
also be greater. Hop aroma and flavor is low or negligible. Light
fruity esters are acceptable. Chill haze and diacetyl should be absent.
Note: Some beers marketed as "premium" (based on price) may
not fit this definition.
Original Gravity (ºPlato): 1.044-1.048 (11-12
ºPlato)
Final Gravity (ºPlato): 1.010-1.014 (2.5-3.5 ºPlato)
Alcohol by Weight (Volume): 3.6-4% (4.3-5%)
Bitterness (IBU): 6-15
Color SRM (EBC): 2-6 (4-12 EBC)
American-Style
Pilsener
- This classic and unique pre-Prohibition American-style Pilsener is
straw to deep gold in color. Hop bitterness, flavor and aroma are
medium to high, and use of Noble-type hops for flavor and aroma is
preferred. Up to 25% corn in the grist should be used, and some slight
sweetness and flavor of corn are expected. A low level of DMS is
acceptable. Malt flavor and aroma are medium. This is a medium-bodied
beer. Fruity esters and citrusy flavors or aromas should not be
perceived. Slight diacetyl is acceptable. There should be no chill
haze.
Original Gravity (ºPlato): 1.045-1.060
(11.3-15 ºPlato)
Final Gravity (ºPlato): 1.012-1.018 (3-5 ºPlato)
Alcohol by Weight (Volume): 3.9-4.7% (5-6%)
Bitterness (IBU): 20-40
Color SRM (EBC): 3-6 (6-12 EBC)
Dry
Lager
- This straw-colored lager lacks sweetness, is light in body, and is
only mildly flavored by malt. Its alcoholic strength may contribute to
the overall flavor character. Bitterness is low and carbonation is
high. Chill haze, fruity esters and diacetyl should be absent.
Original Gravity (ºPlato): 1.040-1.050
(10-12.5 ºPlato)
Final Gravity (ºPlato): 1.004-1.008 (1-2 ºPlato)
Alcohol by Weight (Volume): 3.6-4.5% (4.3-5.5%)
Bitterness (IBU): 15-23
Color SRM (EBC): 2-4 (5-8 EBC)
American
Ice Lager
- This style is slightly higher in alcohol than most other
light-colored, American-style lagers. Its body is low to medium and has
low residual malt sweetness. It has few or no adjuncts. Color is very
pale to golden. Hop bitterness is low but certainly perceptible. Hop
aroma and flavor are low. Chill haze, fruity esters and diacetyl should
not be perceived. Typically these beers are chilled before filtration
so that ice crystals (which may or may not be removed) are formed. This
can contribute to a higher alcohol content (up to 0.5% more).
Original Gravity (ºPlato): 1.040-1.060 (10-15
ºPlato)
Final Gravity (ºPlato): 1.006-1.014 (1.5-3.5 ºPlato)
Alcohol by Weight (Volume): 3.8-5% (4.6-6%)
Bitterness (IBU): 7-20
Color SRM (EBC): 2-8 (4-16 EBC)
American
Malt Liquor
- High in starting gravity and alcoholic strength, this style is
somewhat diverse. Some American malt liquors are just slightly stronger
than American lagers, while others approach bock strength. Some
residual sweetness is perceived. Hop rates are very low, contributing
little bitterness and virtually no hop aroma or flavor. Perception of
sweet-fruity esters and complex alcohols (though not solvent like) are
acceptable at low levels. Chill haze and diacetyl should not be
perceived.
Original Gravity (ºPlato): 1.050-1.060
(12.5-15 ºPlato)
Final Gravity (ºPlato): 1.004-1.010 (1-2.5 ºPlato)
Alcohol by Weight (Volume): 5-6% (6.25-7.5%)
Bitterness (IBU): 12-23
Color SRM (EBC): 2-5 (4-10 EBC)
American-Style
Amber Lager
- American-style amber lagers are amber, reddish brown or
copper-colored. They are medium bodied. There is a noticeable degree of
caramel-type malt character in flavor and often in aroma. This is a
broad category in which the hop bitterness, flavor and aroma may be
accentuated or may only be present at relatively low levels, yet
noticeable. Fruity esters, diacetyl and chill haze should be absent.
Original Gravity (ºPlato): 1.042-1.056
(10.5-14 ºPlato)
Final Gravity (ºPlato): 1.010-1.018 (2.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
Bitterness (IBU): 18-30 Color SRM (EBC): 6-14 (12-28 EBC)
American-Style
Märzen/Oktoberfest
- The American style of this classic German beer is distinguished by a
comparatively greater degree of hop character. In general, the style is
characterized by a medium body and broad range of color. Oktoberfests
can range from golden to reddish brown. Sweet maltiness should dominate
over a clean, hop bitterness. The bitterness should not be aggressive
or harsh. Malt character should be light-toasted rather than strongly
caramel (though a low level of light caramel character is acceptable).
Bread or biscuit like malt character is acceptable in aroma and flavor.
Hop aroma and flavor should be notable but at low to medium levels.
Fruity esters should not be perceived. Diacetyl and chill haze should
not be perceived.
Original Gravity (ºPlato): 1.050-1.060
(12.5-15 ºPlato)
Final Gravity (ºPlato): 1.012-1.020 (3-5 ºPlato)
Alcohol by Weight (Volume): 4-4.7% (5.3-5.9%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-15 (8-30 EBC)
American
Dark Lager
- This beer's malt aroma and flavor are low but noticeable. Its color
ranges from a very deep copper to a deep, dark brown. Its body is
light. Non-malt adjuncts are often used and hop rates are low. Hop
bitterness, flavor and aroma are low. Carbonation is high. Fruity
esters, diacetyl and chill haze should not be perceived.
Original Gravity (ºPlato): 1.040-1.050
(10-12.5 ºPlato)
Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.2-4.4% (4-5.5%)
Bitterness (IBU): 14-20
Color SRM (EBC): 14-25 (28-50 EBC)
Other Origin
Baltic
Porter
- A true lager beer, black to very deep ruby/garnet in color. Overall,
Baltic Porters have a very smooth lagered character with distinctive
character of roasted malts and dark sugars. Because of its alcoholic
strength aroma includes gentle lager fruitiness (berries, grapes,
plums; not banana), complex alcohols, cocoa-like, roast malt (and
sometimes coffee-like roast barley). Hop aroma is very low, though a
hint of hop aroma can complement aromatics and flavor without
dominance. Baltic porters range from having medium to full body
complemented with a medium-low to medium level of malty sweetness.
Caramelized-type sugar flavors (light caramel to toffee-like, even
licorice-like) can be integrated into the overall complexity of flavor
profile. Hop bitterness is low to medium-low. Baltic Porters are not
hop bitter dominated. Carbonized roasted dark malts may contribute some
bitterness. A low degree of smokiness may be evident. Low to medium low
estery fruitiness. No butterscotch-like diacetyl nor sweet corn-like
dimethylsulfide (DMS) should be apparent in aroma or flavor.
Original Gravity (ºPlato): 1.065-1.085
(16-20.5 ºPlato)
Final Gravity (ºPlato): 1.016-1.022 (4-5.5 ºPlato)
Alcohol by Weight (Volume): 5.2-7.2% (6.5-9%)
Bitterness (IBU): 22-35
Color SRM (EBC): 25+ (50+ EBC)
Australasian,
Latin American or Tropical-Style Light Lager
- These lagers are very light in color and light bodied. Hop
bitterness, aroma and flavor should be negligible to very low. Sugar
adjuncts are often used to lighten the body and flavor, sometimes
contributing to a slight apple-like fruity ester. Sugar, corn, rice and
other cereal grains are used as an adjunct. Very low sweet corn-like
dimethylsulfide (DMS) is sometimes characteristic of style. Chill haze
and diacetyl should be absent. Fruity esters should be very low.
Generally, these beers are highly carbonated.
Original Gravity (ºPlato): 1.032-1.046 (8-11.5
ºPlato)
Final Gravity (ºPlato): 1.004-1.010 (1-2.5 ºPlato)
Alcohol by Weight (Volume): 2.3-4.5% (2.9-5.6%)
Bitterness (IBU): 9-25
Color SRM (EBC): 2-4 (4-8 EBC)
HYBRID/MIXED STYLES
Any Origin
American
Lager/Ale or Cream Ale
- A mild, pale, light-bodied ale made using a warm fermentation (top or
bottom) and cold lagering or by blending top- and bottom-fermented
beers. Hop bitterness and flavor range from very low to low. Hop aroma
is often absent. Sometimes referred to as cream ales, these beers are
crisp and refreshing. A fruity or estery aroma may be perceived.
Diacetyl and chill haze should not be perceived.
Original Gravity (ºPlato): 1.044-1.052 (11-13
ºPlato)
Final Gravity (ºPlato): 1.004-1.010 (1-2.5 ºPlato)
Alcohol by Weight (Volume): 3.4-4.5% (4.2-5.6%)
Bitterness (IBU): 10-22
Color SRM (EBC): 2-5 (4-10 EBC)
California
Common Beer
- California Common Beer is light amber to dark amber in color and
medium-bodied. There is a noticeable degree of caramel-type malt
character in flavor and often in aroma. Hop bitterness is medium to
medium-high and balanced with a low to medium-low degree of fruity
esters and malt character which gives an impression of balance and
drinkability. Hop flavor and aroma is low to medium-low. California
Common Beer is a style of beer brewed with lager yeasts but at ale
fermentation temperatures. Diacetyl and chill haze should be absent.
Original Gravity (ºPlato): 1.045-1.056
(11.2-14 ºPlato)
Final Gravity (ºPlato): 1.010-1.018 (2.5-4.5 ºPlato)
Alcohol by Weight (Volume): 3.2-4.3% (4-5.4%)
Bitterness (IBU): 35-45
Color SRM (EBC): 12-17 (24-34 EBC)
Japanese
Sake-Yeast Beer
- A beer brewed with Sake yeast or Sake (koji) enzymes. Color depends
on the malts used. The unique flavor and aroma of the by-products of
sake yeast and/or koji enzymes should be distinctive and harmonize with
the other malt and hop characters. Sake character may best be described
as having mild fruitiness and a gentle and mild yeast extract-Vitamin B
character. Hop bitterness, flavor and aroma should be low to medium and
should harmonize with sake-like characters. High carbonation should be
evident and a higher amount of alcohol may be evident. Body and mouth
feel will vary depending on base style and original gravity. A slight
chill haze is permissible. A very low amount of diacetyl may be
perceived.
Original Gravity (ºPlato): 1.040-1.060 (10-15
ºPlato)
Final Gravity (ºPlato): 1.008-1.018 (2-4.5 ºPlato)
Alcohol by Weight (Volume): 3.4-5.6% (4.2-7%)
Bitterness (IBU): 12-35
Color SRM (EBC): 4-20 (8-40 EBC)
Light
American Wheat Ale or Lager with Yeast
- This beer can be made using either ale or lager yeast. It can be
brewed with 30 to 75% wheat and hop rates may be low to medium.
Fruity-estery aroma and flavor are typical but at low levels, however,
phenolic, clovelike characteristics should not be perceived. Color is
usually straw to light amber and the body should be light to medium in
character. Diacetyl should not be perceived. Because this style is
served with yeast the character should portray a full yeasty mouthfeel
and appear hazy to very cloudy. Yeast flavor and aroma should be low to
medium but not overpowering the balance and character of malt and hops.
Original Gravity (ºPlato): 1.036-1.056 (9-14
ºPlato)
Final Gravity (ºPlato): 1.006-1.018 (1.5-4.5 ºPlato)
Alcohol by Weight (Volume): 2.8-4.4% (3.5-5.5%)
Bitterness (IBU): 10-35
Color SRM (EBC): 4-10 (8-20 EBC)
Light
American Wheat Ale or Lager without Yeast
- This beer can be made using either ale or lager yeast. It can be
brewed with 30 to 75% wheat, and hop rates may be low to medium. A
fruity-estery aroma and flavor are typical but at low levels, however,
phenolic, clovelike characteristics should not be perceived. Color is
usually a clear golden to light amber, and the body should be light to
medium in character. Diacetyl should not be perceived. Because this
style is packaged and served without yeast, no yeast characters should
be evident in mouthfeel, flavor or aroma.
Original Gravity (ºPlato): 1.036-1.050 (9-12.5
ºPlato)
Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
Alcohol by Weight (Volume): 3-4% (3.8-5%)
Bitterness (IBU): 10-35
Color SRM (EBC): 2-10 (4-20 EBC)
Dark
American Wheat Ale or Lager with Yeast
- This beer can be made using either ale or lager yeast. It can be
brewed with 30 to 75% wheat and hop rates may be low to medium.
Fruity-estery aroma and flavor are typical but at low levels, however,
phenolic, clove-like characteristics should not be perceived. Color is
dark amber to dark brown and the body should be light to medium in
character. Roasted malts are optionally evident in aroma and flavor
with a low level of roast malt astringency acceptable when
appropriately balanced with malt sweetness. Roast malts may be evident
as a cocoa/chocolate or caramel character. Aromatic toffee-like,
caramel or biscuit-like characters may be part of the overall
flavor/aroma profile. Diacetyl should not be perceived. Because this
style is intended to be served with yeast the character should portray
a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor
and aroma should be low to medium but not overpowering the balance and
character of malt and hops.
Original Gravity (ºPlato): 1.036-1.050 (9-12.5
ºPlato)
Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
Alcohol by Weight (Volume): 3-4% (3.8-5%)
Bitterness (IBU): 10-25
Color SRM (EBC): 9-22 (18-44 EBC)
Dark
American Wheat Ale or Lager without Yeast
- This beer can be made using either ale or lager yeast. It can be
brewed with 30 to 75% wheat and hop rates may be low to medium. A
fruity-estery aroma and flavor are typical but at low levels, however,
phenolic, clove-like characteristics should not be perceived. Color is
dark amber to dark brown and the body should be light to medium in
character. Roasted malts are optionally evident in aroma and flavor
with a low level of roast malt astringency acceptable when
appropriately balanced with malt sweetness. Roast malts may be evident
as a cocoa/chocolate or caramel character. Aromatic toffee-like,
caramel or biscuit-like characters may be part of the overall
flavor/aroma profile. Diacetyl should not be perceived. Because this
style is packaged and served without yeast, no yeast characters should
be evident in mouthfeel, flavor or aroma.
Original Gravity (ºPlato): 1.036-1.050 (9-12.5
ºPlato)
Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
Alcohol by Weight (Volume): 3-4% (3.8-5%)
Bitterness (IBU): 10-25
Color SRM (EBC): 9-22 (18-44 EBC)
American
Rye Ale or Lager with or without Yeast
- This beer can be made using either ale or lager yeast. It should be
brewed with 30 to 50% rye malt and hop rates may be low to medium. A
fruity-estery aroma and flavor are typical but at low levels, however,
phenolic, clove-like characteristics should not be perceived. Color is
straw to amber and the body should be light to medium in character.
Diacetyl should not be perceived. If this style is packaged and served
without yeast, no yeast characters should be evident in mouthfeel,
flavor or aroma. If this style is served with yeast, the character
should portray a full yeasty mouthfeel and appear hazy to very cloudy.
Yeast flavor and aroma should be low to medium but not overpowering the
balance and character of rye and barley malt and hops. Darker versions
of this style will be dark amber to dark brown, and the body should be
light to medium in character. Roasted malts are optionally evident in
aroma and flavor with a low level of roast malt astringency acceptable
when appropriately balanced with malt sweetness. Roast malts may be
evident as a cocoa/chocolate or caramel character. Aromatic
toffee-like, caramel or biscuit-like characters may be part of the
overall flavor/aroma profile. As in the lighter colored versions,
diacetyl should not be perceived.
Original Gravity (ºPlato): 1.030-1.056 (9.5-14
ºPlato)
Final Gravity (ºPlato): 1.004-1.020 (1-5 ºPlato)
Alcohol by Weight (Volume):3-5.5% (3.8-6.9%)
Bitterness (IBU): 10-35
Color SRM (EBC): 2-12 (4-24 EBC)
German-Style
Rye Ale (Roggenbier) with or without Yeast
- This beer can be made using phenol-producing ale yeast. It should be
brewed with 30 to 50% rye malt, and hop rates will be low. A
banana-like, fruity-estery aroma and flavor are typical but at low
levels. Phenolic, clove-like characteristics should also be perceived.
Color is straw to dark amber, and the body should be light to medium in
character. Diacetyl should not be perceived. If this style is packaged
and served without yeast, no yeast characters should be evident in
mouthfeel, flavor or aroma. If the beer is served with yeast, the
character should portray a full yeasty mouthfeel and appear hazy to
very cloudy. Yeast flavor and aroma should be low to medium but not
overpowering the balance and character of rye and barley malt and hops.
Darker versions of this style will be dark amber to dark brown and the
body should be light to medium in character. Roasted malts are
optionally evident in aroma and flavor with a low level of roast malt
astringency acceptable when appropriately balanced with malt sweetness.
Roast malts may be evident as a cocoa/chocolate or light caramel
character. Aromatic toffee-like, caramel or biscuit-like characters may
be part of the overall flavor/aroma profile. As in the lighter colored
versions, diacetyl should not be perceived.
Original Gravity (ºPlato): 1.047-1.056
(11.8-14 ºPlato)
Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 4-12 (8-24 EBC)
Fruit
Beers
- Fruit beers are any beers using fruit or fruit extracts as an adjunct
in either primary or secondary fermentation, providing obvious (ranging
from subtle to intense), yet harmonious, fruit qualities. Fruit
qualities should not be overpowered by hop character. If a fruit (such
as juniper berry) has an herbal or spice quality, it is more
appropriate to consider it in the herb and spice beers category. Acidic
bacterial (not wild yeast) fermentation characters may be evident (but
not necessary) - they would contribute to acidity and enhance fruity
balance. Clear or hazy beer is acceptable in appearance. A statement by
the brewer explaining what fruits are used is essential in order for
fair assessment in competitions. If this beer is a classic style with
fruit, the brewer should specify the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 5-70
Color SRM (EBC): 5-50 (10-100 EBC)
"Malternative"
Flavored Malt-fermented Beverages
- These are malt-fermented beverages that are enhanced with a variety
of flavors, either natural or artificial. A minimum 51% of the
fermentable carbohydrates must be derived from malted grains.
Furthermore the alcohol in these products must be 100% derived from the
natural fermentation of the product. No distilled spirits in any form
whatsoever are added to these products. Many of these beverages do not
have any perceived hop character (and are most often made without
hops). They are evaluated and assessed by their drinkability and
balance of flavors. They most often do not have any beer-type character
whatsoever.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato):1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume):2-9.5% (2.5-12%)
Bitterness (IBU): 10 or lessColor SRM (EBC): 0-50 (10-100 EBC)
Vegetable
Beers
- Vegetable beers are any beers using vegetables as an adjunct in
either primary or secondary fermentation, providing obvious (ranging
from subtle to intense), yet harmonious, qualities. Vegetable qualities
should not be overpowered by hop character. If a vegetable (such as
chili pepper) has an herbal or spice quality it should be classified as
herb/spice beer category. A statement by the brewer explaining what
vegetables are used is essential in order for fair assessment in
competitions. If this beer is a classic style with vegetables, the
brewer should specify the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 5-70
Color SRM (EBC): 5-50 (10-100 EBC)
Chocolate/Cocoa-Flavored
Beers
- Chocolate beers use “dark” chocolate or cocoa in any of its forms
other than or in addition to hops to create a distinct (ranging from
subtle to intense) character. Under hopping allows chocolate to
contribute to the flavor profile while not becoming excessively bitter.
White Chocolate should not be entered into this category. If this beer
is a classic style with chocolate or cocoa, the brewer should specify
the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 15-40
Color SRM (EBC): 15-50 (10-100 EBC)
Coffee-Flavored
Beers
- Coffee beers use coffee in any of its forms other than or in addition
to hops to create a distinct (ranging from subtle to intense)
character. Under hopping allows coffee to contribute to the flavor
profile while not becoming excessively bitter. If this beer is a
classic style with coffee flavor, the brewer should specify the classic
style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 15-40
Color SRM (EBC): 15-50 (10-100 EBC)
Herb
and Spice Beers
- Herb beers use herbs or spices (derived from roots, seeds, fruits,
vegetable, flowers, etc.) other than or in addition to hops to create a
distinct (ranging from subtle to intense) character, though individual
characters of herbs and/or spices used may not always be identifiable.
Under-hopping often, but not always, allows the spice or herb to
contribute to the flavor profile. Positive evaluations are
significantly based on perceived balance of flavors. A statement by the
brewer explaining what herbs or spices are used is essential in order
for fair assessment in competitions. Specifying a style upon which the
beer is based may help evaluation. If this beer is a classic style with
an herb or spice, the brewer should specify the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 5-70
Color SRM (EBC): 5-50 (10-100 EBC)
Specialty
Beers
- These beers are brewed using unusual fermentable sugars, grains and
starches that contribute to alcohol content other than, or in addition
to, malted barley. The distinctive characters of these special
ingredients should be evident either in the aroma, flavor or overall
balance of the beer, but not necessarily in overpowering quantities.
For example, maple syrup or potatoes would be considered unusual. Rice,
corn or wheat are not considered unusual. Special ingredients must be
listed when competing. A statement by the brewer explaining the
“special nature" (ingredients and achieved character) is essential in
order for fair assessment in competitions. If this beer is a classic
style with some specialty, the brewer should specify the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 0-100
Color SRM (EBC): 1-100 (2-200 EBC)
Specialty
Honey Lagers or Ales
- These beers are brewed using honey in addition to malted barley.
Beers may be brewed to a traditional style or may be experimental.
Character of honey should be evident in flavor and aroma and balanced
with the other components without overpowering them. If this beer is a
classic style with honey, the brewer should specify the classic style.
Original Gravity (ºPlato): 1.030-1.110 (7.5-26
ºPlato)
Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 0-100
Color SRM (EBC): 1-100 (2-200 EBC)
Gluten-Free
Beers
Subcategory 1: Gluten-free malt-based beer made from malted grains - A
beer (lager, ale or other) that is primarily grain based and uses no
gluten containing ingredients (No barley, wheat, spelt, oats, rye etc)
or their derivatives. A minimum 51% of the fermentable carbohydrates
are derived from malted grains. Brewers design and identify these beers
along other style guidelines with regard to flavor, aroma and
appearance profile.
Original Gravity (ºPlato): Varies with style
Final Gravity (ºPlato): Varies with style
Alcohol by Weight (Volume): Varies with style
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style
Subcategory 2: Gluten-free beer - A beer (lager, ale or other) that is
made from fermentable sugars, grains and converted carbohydrates.
Ingredients do not contain gluten (No barley, wheat, spelt, oats, rye
etc). Brewers design and identify these beers along other style
guidelines with regard to flavor, aroma and appearance profile. In
competitions, brewers identify ingredients and fermentation type.
Original Gravity (ºPlato): Varies with style
Final Gravity (ºPlato): Varies with style
Alcohol by Weight (Volume): Varies with style
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style
Smoke-Flavored
Beer (Lager or Ale)
- Any style of beer can be smoked; the goal is to reach a balance
between the style's character and the smoky properties. Either the
grains themselves can be smoked or smoke extract may be used.
Experimental
Beer (Lager or Ale)
- An experimental beer is any beer (lager, ale or other) that is
primarily grain-based and employs unusual techniques and/or
ingredients. A minimum 51% of the fermentable carbohydrates must be
derived from malted grains. The overall uniqueness of the process,
ingredients used and creativity should be considered. Beers not easily
matched to existing categories in a competition would often be entered
into this category. Beers that are a combination of other categories
(spice, smoke, specialty, porter, etc.) could be entered into this
category. A statement by the brewer explaining the “experimental
nature” is essential in order for fair assessment in competitions.
Generally, a 25-word statement would suffice in explaining the
experimental nature of the beer.
Wood-
and Barrel-Aged Beer
- A wood- or barrel-aged beer is any lager, ale or hybrid beer, either
a traditional style or a unique experimental beer that has been aged
for a period of time in a wooden barrel or in contact with wood. This
beer is aged with the intention of imparting the particularly unique
character of the wood and/or what has previously been in the barrel.
New wood character is often characterized as a complex blend of
vanillin and unique wood character. Used sherry, bourbon, scotch, port,
wine and other barrels are often used, imparting complexity and
uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel
are sought with the marriage of new beer with wood and/or barrel
flavors.
Non-Alcoholic
(Beer) Malt Beverages
- Non-alcoholic (NA) malt beverages should emulate the character of a
previously listed category/subcategory designation but without the
alcohol (less than 0.5 %). Non-alcoholic (beer) malt beverages will
inherently have a profile lacking the complexity and balance of flavors
which can be attributed to alcohol. They should accordingly not be
assessed negatively for reasons related to the absence of alcohol.
Alcohol-Free
Malt Tonic
- Commonly called "Malta" or "Malt Tonic" in Latin America and in some
African nations, this beverage is essentially unfermented dark wort
sometimes brewed from all malt though more commonly with malt and grain
or sugar adjuncts. It is very sweet and full bodied with mild hop
bitterness. The overall character is distinctively sweet. This beverage
does not go through any type of fermentation.
