Beer Styles (Verbose)

1. Barley Wine

a) English-Style Barley Wine

Tawny copper to dark brown in color with 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, and use of English hop varieties is typical. Diacetyl should be very low. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

b) American-Style Barley Wine

Tawny copper to dark brown in color with a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters are often high and counterbalanced by the perception of medium to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be medium to very high, and use of American hop varieties is typical. Diacetyl should be very low. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

2. Belgian and French Ale

a) Flanders Brown/Oud Bruin

A light- to medium-bodied, deep copper to brown ale characterized by a slight 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.

b) Dubbel

This medium to full-bodied, dark amber- to brown-colored ale has a malty sweetness and nutty, chocolate, roast malt aroma. A faint hop aroma is acceptable. Dubbels also are characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousselike.

c) Tripel

Tripels often are characterized by a spicy, phenolic-clove flavor. A banana fruity ester also is common. These pale/light-colored ales usually finish sweet. The beer is characteristically medium to full-bodied with a neutral hop and malt balance. Low hop flavor is OK. Alcohol strength and flavor should be perceived as evident.

d) 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. ÒNoble-typeÓ hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is OK. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

e) Belgian Strong Ale

Belgian strong ales can range from pale to dark brown and often are vinous, with darker styles typically colored with dark candi sugar. The perception of hop bitterness can vary from low to high, while hop aroma and flavor are very low. These beers are highly attenuated and have a highly alcoholic character – being medium bodied rather than full bodied. Very little or no diacetyl is perceived. Chill haze is allowable at cold temperatures.

f) White (or Wit)

Belgian white ales are brewed using unmalted and/or malted wheat and malted barley and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of Ònoble-typeÓ hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a notable fruity-ester content.

g) Biere de Garde

Deep golden to deep copper/light brown. Medium to high malt flavor. Light to medium body. Medium hop bitterness. Light to medium hop flavor and aroma. May have light to medium fruitiness, esteriness. Lager yeast may be used. Earthy, cellarlike, musty aromas are OK. Traditionally, a French-style beer that improves with some aging.

a) Belgian-Style Lambic

Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. Low in carbonation, these hazy beers are brewed with unmalted wheat and malted barley. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light-bodied.

b) Belgian-Style Gueuze Lambic

Belgian-Style Gueuze Lambic – These unflavored blended and bottle fermented lambic beers may be very dry or mildly sweet and are characterized by intensely fruity-estery, sour and acidic flavors. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied.

c) Belgian-Style Fruit Lambic

These beers, also known by the names framboise, kriek, peche, etc., are characterized by fruit flavors and aromas. The intense color reflects the choice of fruit. Sourness predominates the flavor profile. These flavored Belgian-style lambic beers may be very dry or mildly sweet.

a) English Light Mild

Range from light amber to light brown in color. Malty sweet tones dominate 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.

b) English Dark Mild

English dark milds range from deep copper to dark brown (often with a red tint) in color. Malty sweet, caramel, licorice and roast malt tones dominate the flavor and aroma profile with very little hop flavor or aroma. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low.

c) English Brown

Range from deep copper to brown in color. They have a medium body, and a dry to sweet maltiness dominates with very little hop flavor or aroma. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.

d) American Brown

Range from deep copper to brown in color. Evident hop aroma and increased bitterness. They have medium body. Estery and fruity-ester characters should be subdued, and diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

a) Classic English Pale Ale

Golden- to copper-colored and displays English-variety hop character. High hop bitterness, flavor and aroma should be evident. This medium-bodied pale ale has low to medium maltiness. Low caramel is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be at very low levels or not perceived.

b) India Pale Ale

Characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer. This golden- 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. Chill haze is allowable at cold temperatures.

a) American Pale Ale

Range from golden to light copper 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.

b) American-Style Amber Ale

American amber ales range from light copper to light brown in color. Amber ales are characterized by American-variety hops used to produce medium to high hop bitterness, flavor and aroma. Amber ales have medium to high maltiness with medium to low caramel character. They should have medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or barely perceived. Chill haze is allowable at cold temperatures.

c) American Wheat

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates may be higher, and carbonation is lower than German-style wheat beers. A fruity-estery aroma and flavor is typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body should be light to medium in character. Diacetyl should be at very low levels.

a) English 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 characterizes 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.

b) English (Special) 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 and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. Chill haze is allowable at cold temperatures.

c) English (Extra Special) 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 gold to copper colored with medium bitterness. Mild carbonation traditionally characterizes 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. Chill haze is allowable at cold temperatures.

a) Scottish 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 still have a low degree of malty, caramellike, 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 in color and may possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than are typical for draft versions. Chill haze is acceptable at low temperatures.

b) Scottish 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 in color and may 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.

c) Scottish Export Ale

Overriding characters of Scottish export ale are sweet, caramellike and malty. Its bitterness is perceived as low to medium. Hop flavor or aroma may be perceived at low levels. 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 in color and may 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.

a) 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.

b) 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 and balanced with roast malt and hop bitterness.

a) English Old Ale/English Strong Ale

Amber to copper to medium brown in color, English strong ales are medium to full bodied with a malty sweetness. Fruity-ester flavor and aroma should contribute to the character of this ale. Bitterness should be evident and balanced with malt and/or caramel sweetness. Alcohol types can be varied and complex. Chill haze is acceptable at low temperatures.

b) 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 nonexistent. 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. Fruity esters are generally at medium aromatic and flavor levels. A peaty/smoky character may be evident at low levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures.

LAGER

12. Bock

a) Traditional Bock

Traditional bocks are made with all malt and are strong, malty, medium- to full-bodied, bottom-fermented beers with low 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 may be perceived at low levels.

b) German-Style Helles Bock/Maibock

The German word "helles" means light colored, and, as such, a helles bock is light in color. Maibocks also are 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 should be minimal. Diacetyl levels should be very low. Chill haze should not be perceived.

c) Doppelbock

Malty sweetness is dominant but should not be cloying. Doppelbocks are full bodied and deep amber to dark brown 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.

d) Eisbock

Deep copper to black. Very alcoholic. Aroma and flavor profile is similar to doppelbock. Traditionally brewed by freezing a doppelbock and removing the resulting ice to concentrate the beer and increase the alcohol content.

a) Munich Dunkel

These beers have a pronounced malty aroma and flavor that dominate over the clean, crisp, moderate hop bitterness. A classic Münchner dunkel should have a chocolatelike, roasted malt, breadlike aroma that comes from the use of Munich dark malt. Chocolate or roast malts can be used, but the percentage should be minimal. "Noble-type" hop flavor and aroma should be low but perceptible. Diacetyl is acceptable at very low levels. Fruity esters and chill haze should not be perceived.

b) Schwarzbier

Dark brown to black. Medium body. Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. "Noble-type" hop flavor and aroma are OK. No fruitiness, esters. Low diacetyl

a) Munich Helles

This beer has a relatively low bitterness. It is a medium-bodied malt-emphasized beer, however certain versions can approach a balance of hop character and maltiness. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived.

b) Dortmunder/European-Style Export

Both starting gravity and medium bitterness are somewhat higher than a Munich helles. Hop flavor and aroma are perceptible but low. The color of this style may be slightly darker, and the body will be more full but still medium bodied. Fruity esters, chill haze and diacetyl should not be perceived.

HYBRID/MIXED STYLES

18. German-Style Ale

a) Kölsch

Kölsch is warm-fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden color and a slightly dry, winy and subtly sweet palate. Caramel character should not be evident. The body is light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer which is fermented using ale or lager yeasts. Fruity esters should be minimally perceived, if at all. Chill haze should be absent or minimal.

b) Düsseldorf-Style Altbier

Copper to brown in color, this German ale may be highly hopped (though 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 evident in the flavor. The overall impression is clean, crisp and flavorful. Fruity esters should be low. No diacetyl or chill haze should be perceived.

a) Berliner Weisse

This is the lightest of all the German wheat beers. The unique combination of a 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 are evident. No diacetyl should be perceived.

b) Weizen/Weissbier

The aroma and flavor of a weissbier is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeglike and can be smoky or even vanillalike. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Weissbier is highly carbonated and medium- to full-bodied. Bananalike esters are often present. If yeast is present, the beer will appropriately have a subtle breadlike yeast flavor and a characteristically fuller mouthfeel. No diacetyl should be perceived. Cloudiness is OK.

c) Dunkelweizen

This beer style is characterized by a distinct sweet maltiness, and roasted malt and chocolatelike character, but the estery and phenolic elements of a pale weissbier are present. Color can range from copper-brown to dark brown. Carbonation and hop bitterness are similar to a pale South German-style weissbier. Usually dark barley malts are used in conjunction with dark Cara or color malts, and the percentage of wheat malt is at least 50 percent. No diacetyl should be perceived.

d) Weizenbock

This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content. The malty sweetness of a weizenbock is balanced with a clovelike phenolic and fruity-estery banana element to produce a well-rounded aroma and flavor. As is true with all German wheat beers, hop rates are low, and carbonation is high. 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. No diacetyl should be perceived.

a) Bamberg-Style Rauchbier

Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted, malty sweet and full bodied with low to medium hop bitterness. "Noble-type" hop flavor is low, but perceptible. Low "noble-type" hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.

b) Classic-Style Smoked Beer

Any classic style of beer can be smoked. The goal is to reach a balance between the style’s character and the smoky properties.

c) Other Smoked Beer

Any beer to which smoke flavors have been added.

MEAD

25. Traditional Mead and Braggot

a) Sparkling Traditional Mead

Effervescent. Dry, medium or sweet (designate on entry form). Light to medium body. No flavors other than honey. Honey character in aroma and flavor. Low to medium fruity acidity. Color depends on honey type.

b) Still Traditional Mead

Not effervescent. Dry, medium sweet or very sweet (designate on entry form). Light to full body. Honey character in aroma and flavor. Low to medium fruity acidity. Color depends on honey type.

c) Sparkling Braggot

Effervescent. Made with malt and honey. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.

d) Still Braggot

Not effervescent. Made with malt. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.

a) Sparkling Melomel

Effervescent. Light to medium body.

b) Still Melomel

Not effervescent. Light to full body.

c) Sparkling Cyser

Effervescent. Light to medium body.

d) Still Cyser

Not effervescent. Light to full body.

e) Sparkling Pyment

Effervescent. Light to medium body.

f) Still Pyment

Not effervescent. Light to full body.

a) Sparkling Metheglin

Effervescent. Light to medium body.

b) Still Metheglin

Not effervescent. Light to full body.

c) Sparkling Hippocras

Effervescent. Light to medium body.

d) Still Hippocras

Not effervescent. Light to full body.

CIDER

28. Cider
Cider made with honey as an adjunct (cyser) should be entered in category 26: Fruit and Vegetable Mead.

a) Still

Not effervescent. Less than 5.5 percent alcohol by weight (7 percent by volume). Can be dry or sweet. Pale yellow color, must be clear or brilliant. Apple aroma. Light-bodied and crisp apple flavor. Sugar adjuncts may be used.

b) Sparkling

Effervescent but not foamy. May be force carbonated. No head. Less than 6.3 percent alcohol by weight (8 percent by volume). Dry or sweet. Pale yellow color, must be clear and brilliant. Light to medium body, crisp apple taste. Sugar adjuncts may be used.

c) New England-Style

Still or sparkling dry cider. Carbonation must be natural. Between 6.3 and 11 percent alcohol by weight (8 and 14 percent by volume). Pale to medium yellow color. Pronounced apple aroma. Medium to full body. Balanced by drying tannins but never hot because of excess alcohol. Adjuncts include white and brown sugars, molasses or raisins. Wild or wine yeasts only.

d) Specialty Cider

Any and all adjuncts and yeasts may be used. Alcohol content must be below 11 percent alcohol by weight (14 percent by volume). At least 75 percent apple juice must be used in the must.