2010 BrewNZ Style Guidelines

2010 BrewNZ  COMPETITION STYLE DESCRIPTIONS AND SPECIFICATIONS

Adapted from the 2008 WORLD BEER CUP® style descriptions and specifications

HYBRID/MIXED BEER STYLES

1. Non-Alcoholic Malt Beverage   
A. Subcategory: Non-Alcoholic (Beer) Malt Beverage   
 Non-alcoholic (NA) malt beverages should emulate the character of a previously listed category/subcategory  designation but without the alcohol (less than 0.5 percent). 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. The brewer should list the  classic style of the beer being made non-alcoholic (American-style Lager, Amber Lager, etc.), to allow for  accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.    
B. Subcategory: 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. It typically has a "worty"  (unfermented beer) flavor. Additional flavoring such as chocolate, caramel and vanilla are often added. The  overall character is distinctively sweet. This beverage does not go through any type of fermentation.   

2. American-Style Cream Ale or Lager   
 A mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering. 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. Pale malt character predominates. Caramelized malt character should  be absent. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur  character and/or sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from this style of  beer.  Original Gravity (ºPlato): 1.044-1.052 (11-13 ºPlato)   
Apparent Extract/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)   
 
3. American-Style Wheat Beer  
A. Subcategory: 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 percent malted 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 usually 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)  
Apparent Extract/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)   

B. Subcategory: 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 percent malted 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. Chill haze is also  acceptable.  Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)  
Apparent Extract/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)  
 
4. American-Style Hefeweizen  
A. Subcategory: 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 percent malted wheat,  and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma.  Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like 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. Chill haze is also acceptable. 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)  
Apparent Extract/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)   

B. Subcategory: 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 percent malted 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. Chill  haze is also acceptable. 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)  
Apparent Extract/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)  
 
5. Rye Beer   
A. Subcategory: 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 at least 20 percent 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. Paler versions of this style may be straw to amber in  color, and the body should be light to medium in character. Diacetyl should not be perceived. 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 paler versions, diacetyl should not be perceived. If entries in this category are packaged and   served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are  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 rye  and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused  or if they prefer that the entry be poured as quietly as possible. When entering, brewer may choose to indicate  if the beer is a rye version of a classic style - for example, rye pale ale, rye porter, etc.  Original Gravity (ºPlato): 1.030-1.056 (7.5-14 ºPlato)  
Apparent Extract/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): 2-25 (4-50 EBC)   

B. Subcategory: German-Style Rye Ale (Roggenbier) with or without Yeast  
 This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent 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. Paler versions of this style are straw to dark amber, and the  body should be light to medium in character. Diacetyl should not be perceived. 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 paler  versions, diacetyl should not be perceived. If entries in this style are packaged and served without yeast, no  yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are 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 rye and barley malt and hops.  Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the  entry be poured as quietly as possible.  Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)  
Apparent Extract/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)  
 
6. Fruit and Vegetable Beer  
A. Subcategory: Fruit Beer   
 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. Beers containing a fruit (such as juniper berry) with herbal or spice qualities  would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be  more appropriately entered in the pumpkin beer subcategory below. 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. To allow for accurate judging, the brewer must list  what fruits are used, and may also list a classic style of base beer, or any other ingredients or processes used  (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information  may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
B. Subcategory: Fruit Wheat Beer  
 Fruit wheat beers are any classic light wheat beers (see subcategories 3a and 4a above) 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. Beers  containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in  the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the  pumpkin beer subcategory below. 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. To allow for accurate judging, the brewer must list what fruits are used, and may also list a  classic style of base beer, or any other ingredients or processes used (for example, bacterial or Brettanomyces  fermentation). Beer entries not accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.036-1.056 (9-14 ºPlato)  
Apparent Extract/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)  
 
C. Subcategory: Vegetable Beer  
 Vegetable beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary  fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities  should not be overpowered by hop character. Beers containing a vegetable (such as chili peppers) with herbal or  spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing  pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Clear or hazy beer is  acceptable in appearance. To allow for accurate judging, the brewer should list what vegetables are used, and  may also list a classic style of base beer, or any other ingredients or processes used. Beer entries not  accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
D. Subcategory: Pumpkin Beer  
 Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, primary or  secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Pumpkin  qualities should not be overpowered by hop character. Entries may or may not be spiced or flavored with other  ingredients. To allow for accurate judging, the brewer may list a classic style of base beer, and/or any other  ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage  during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
7. Herb and Spice Beer  
A. Subcategory: Herb and Spice Beer  
 Herb and spice 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, although individual  characters of herbs and/or spices used may not always be identifiable. Underhopping 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. The brewer should list what herbs and/or spices are used, and may also list a  classic style of base beer, to allow for accurate judging. Beer entries not accompanied by this information  may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
  Apparent Extract/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)  
 
B. Subcategory: Chocolate/Cocoa Flavored Beer  
 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. Underhopping allows chocolate to contribute to the flavor  profile while not becoming excessively bitter. Beers made with white chocolate should not be entered into this  category. The brewer should list the classic or experimental style of the base beer, to allow for accurate  judging. Beer entries not accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
8. Coffee Flavored Beer  
 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. Underhopping allows coffee to contribute to the flavor profile while not becoming  excessively bitter. The brewer should list the classic or experimental style of the base beer, to allow for  accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
9. Specialty Beer  
 These beers are brewed using unusual fermentable sugars, grains and starches that contribute to alcohol  content other than, or in addition to, malted barley. As nuts generally have some degree of fermentables, beers  brewed with nuts would appropriately be entered in this category. 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. Spiced beers brewed using unusual fermentables should be entered in the  experimental category. The brewer should explain the special ingredient(s) used and achieved character or  nature of the beer, and/or the classic style on which the entry is based, to allow for accurate judging. Beer  entries not accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
10. Specialty Honey Lager or Ale  
 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. The brewer should list the traditional or experimental style of the  base beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a  disadvantage during judging.  Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)  
Apparent Extract/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)  
 
11. Other Low Strength Ale or Lager  
 Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should  be to reach a balance between the style's character and the lower alcohol content. Beers entered in this category  should not exceed 4.1% by volume (3.3% by weight). The brewer must provide the base style that is being  created lower in alcohol and/or appropriately identify the style created (for example: half-alt, singlefest or  baby bock). Beer entries not accompanied by this information will be at a disadvantage during judging.  

12. Other Strong Ale or Lager  
 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. The brewer must provide the base style that is being  created stronger and/or appropriately identify the style created (for example: double alt, triple fest, imperial  porter or quadruple Pilsener). Beer entries not accompanied by this information will be at a disadvantage  during judging. 

13. 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. All entries in this subcategory must derive a minimum 51% of the fermentable  carbohydrates from malted grains. Judges will consider the overall uniqueness of the process, ingredients used  and creativity when evaluating beers entered in this category. Beers not easily matched to existing categories in  a competition would often be entered into this category. Beers that are a combination of other hybrid and/or  traditional categories (spice, smoke, specialty, porter, etc.) may also be entered into this category. Unless  remarkably experimental, most wood-and barrel-aged beers would probably be more appropriately entered in  one of the wood- and barrel-aged categories or subcategories shown below. The brewer should identify the  experimental style/process or ingredients used to make the beer unique, and also the classic beer style being  elaborated upon (if appropriate) to allow for accurate judging. Beer entries not accompanied by this  information will be at a disadvantage during judging.  

14. Gluten Free Beer  
 A beer (lager, ale or other) that is made from fermentable sugars, grains and converted carbohydrates.  Ingredients do not contain gluten, in other words zero gluten (No barley, wheat, spelt, oats, rye, etc). May or  may not contain malted grains that do not contain gluten. Brewers 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. NOTE: If a beer uses ingredients, which contain gluten, but the finished beer,  because of special processing, contains zero gluten then the beer can be classified as gluten-free beer for the  purposes of these guidelines. These guidelines do not supercede any government regulations. The brewer may  identify the ingredients used to make the beer, and also the classic beer style most closely being approximated  (if there is one) with regard to flavor, aroma and appearance, to allow for accurate judging.  

15. Wood- and Barrel-Aged Beer  
A. Subcategory: Wood- and Barrel-Aged Pale to Amber 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. Sour wood-aged beer, dark wood-aged beer (>20 SRM or 40 EBC) or higher alcohol  wood-aged beer (>5% a.b.w. or 6.25% a.b.v.) of any color should be entered in one of the appropriate categories  or subcategories shown below. The brewer should explain the special nature of the beer to allow for accurate  judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used   (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied  by this information will be at a disadvantage during judging.  
Color SRM (EBC): 4-20 (8-40 EBC)  Alcohol by Weight (Volume): 3-5% (3.75-6.25%)  
  
B. Subcategory: Wood- and Barrel-Aged Dark Beer  
 Any classic style or unique experimental style of dark beer can be wood or barrel-aged for a period of time in  a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should  have color greater than 20 SRM or 40 EBC, but contain alcohol less than 5% a.b.w. or 6.25% a.b.v. This beer is  aged with the intention of imparting the particularly unique character of the wood and/or what has previously  been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood  character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and  uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new  beer with wood and/or barrel flavors. Examples of wood-aged classic styles include but are not limited to Irish-  style dry stout, robust porter, brown ale or other dark beer styles. Dark fruited or spiced beer would also be  appropriately entered in this category. Sour wood-aged dark beers, and higher alcohol versions of classic styles  and higher alcohol beer styles with >5% a.b.w. or 6.25% a.b.v. (such as imperial stout, old ale or experimental  styles for example) should be entered in other categories or subcategories shown below. The brewer should  explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood  used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base  beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage  during judging.  

16. Wood- and Barrel-Aged Strong Beer  
 Any strong classic style or unique, experimental style of beer can be wood or barrel-aged for a period of time  in a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should  contain greater than 5% a.b.w. or 6.25% a.b.v. They may have any range of color or other characteristics. This  beer is aged with the intention of imparting the particularly unique character of the wood and/or what has  previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and  unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting  complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the  marriage of new beer with wood and/or barrel flavors. Examples of wood-aged strong beer styles include but are  not limited to imperial stout, double porter, triple pale ale or any other strong beer style that meets the criteria  for alcohol content. Sour higher alcohol wood-aged beer (>5% a.b.w. or 6.25% a.b.v.) of any color should be  entered in the appropriate category shown below. The brewer should explain the special nature of the beer to  allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type),  type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer  entries not accompanied by this information will be at a disadvantage during judging.  

17. Wood- and Barrel-Aged Sour Beer  
 A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique  experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has  developed a natural acidity induced by bacteria or other microbe. This beer is aged with the intention of  imparting the particularly unique character of the wood, the micro flora present in 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. Usually bacteria and/or "wild" yeast fermentation contributes complex  esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with  the marriage of acidity, complex esters and new beer with wood and/or barrel flavors. The brewer should  explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood  used (new or old, oak or other wood type), type of microbial contribution, type of barrel used (new, port/  whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this  information will be at a disadvantage during judging.   

18. Aged Beer (Ale or Lager)  

A. Subcategory: Ale or Lager Aged from 12-24 Months  
 These are beers aged for over one year, and up to two years. A brewer may brew any type of beer of any  strength and enhance or change its character with extended and creative ageing conditions. Entries in this  category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt  content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may  develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of  ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not  exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast  characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be  aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood  should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or  experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or  other information describing the ageing process. Beer entries not accompanied by this information will be at  a disadvantage during judging.  
 
B. Subcategory: Ale or Lager Aged from 25-48 Months  
 These are beers aged for over two years, and up to four years. A brewer may brew any type of beer of any  strength and enhance or change its character with extended and creative ageing conditions. Entries in this  category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt  content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may  develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of  ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not  exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast  characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be  aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood  should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or  experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or  other information describing the ageing process. Beer entries not accompanied by this information will be at  a disadvantage during judging.  
 
C. Subcategory: Ale or Lager Aged from 49-72 Months  
 These are beers aged for over four years, and up to six years. A brewer may brew any type of beer of any  strength and enhance or change its character with extended and creative ageing conditions. Entries in this  category will exhibit a very broad range of characteristics; these beers might have high hopping rates, roast malt  content (in some darker examples), high alcohol content and/or complex herbal content. Some acidic beers may  develop attributes that are enhanced with extended ageing. These beers should exhibit positive attributes of  ageing, such as slight oxidation, roundness or smoothness in styles where appropriate. These beers should not  exhibit unbalanced attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast  characteristics such as excessive autolysis. For the purposes of this competition, beers in this category may be  aged in any type of food grade vessel, although beers that exhibit attributes resulting from ageing in wood  should be entered in the wood- and barrel-aged categories. The brewer should provide the classic style or  experimental nature of the beer being aged, as well as the kind of material in which the beer was aged or  other information describing the ageing process. Beer entries not accompanied by this information will be at  a disadvantage during judging.  
 
D. Subcategory: Ale or Lager Aged More Than 72 Months  
 These are beers aged for over six years. A brewer may brew any type of beer of any strength and enhance or  change its character with extended and creative ageing conditions. Entries in this category will exhibit a very  broad range of characteristics; these beers might have high hopping rates, roast malt content (in some darker  examples), high alcohol content and/or complex herbal content. Some acidic beers may develop attributes that  are enhanced with extended ageing. These beers should exhibit positive attributes of ageing, such as slight   oxidation, roundness or smoothness in styles where appropriate. These beers should not exhibit unbalanced  attributes of ageing, such as over-oxidation or stale character, or unpleasant yeast characteristics such as  excessive autolysis. For the purposes of this competition, beers in this category may be aged in any type of food  grade vessel, although beers that exhibit attributes resulting from ageing in wood should be entered in the wood-  and barrel-aged categories. The brewer should provide the classic style or experimental nature of the beer  being aged, as well as the kind of material in which the beer was aged or other information describing the  ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging.  

19. Cellar or Unfiltered Beer  
A. Subcategory: Kellerbier (Cellar Beer) or Zwickelbier/Unfiltered Lager  
 Traditional kellerbier examples are typically unfiltered and often young, not fully lagered versions of  Germanic 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. Subtle or low  levels of esters may be apparent. They may or may not be clear. Natural, unfiltered clarity may be apparent and  is acceptable. Exhibiting a small amount of yeast haze in the appearance is also acceptable. Low to moderately  low levels of yeast-generated sulfur compounds in aroma and flavor may or may not be apparent. Dry hopping  is acceptable. Head retention may not be optimal. Contemporary Version of Kellerbier are typically beers that  are packaged or on draft which are simply unfiltered versions of a style of lager - fully carbonated, fully lagered,  full head retention, absent of acetaldehyde. For the purposes of this competition, pale American lager styles as  well as darker lager styles such as Märzen, Dunkel or Schwarzbier that contain yeast could also be appropriately  entered into this subcategory. The brewer must provide the classic style on which the entry is based to allow  for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during  judging.  Original Gravity (ºPlato): Varies with style  Apparent Extract/Final Gravity (ºPlato): Varies with style  Alcohol by Weight (Volume): Varies with style  Bitterness (IBU): Varies with style  
Color SRM (EBC): Varies with style  
 
B. Subcategory: Cellared or Unfiltered Ale  
 These are typically classic ale styles packaged and/or served intentionally with low to moderate amounts of  yeast. Pale Ale, Bitter, Brown Ale, Porter, ESB or any other ale style may be entered into this subcategory.  Unfiltered versions of other ale styles that are normally filtered (alt for example) may also be entered in this  subcategory. Products may be filtered and redosed with yeast in the package, bottle conditioned, or packaged  unfiltered or loosely filtered. These beers may or may not portray a yeasty mouthfeel depending on the amount  of yeast contained in the package and dispensed during pouring. They will most likely not be clear, and may  appear slightly hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the  balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur containing  compounds may or may not be apparent in aroma and flavor, and low levels of acetaldehyde or other volatiles  normally scrubbed during fermentation may or may not be apparent. Dry Hopping is acceptable. Head retention  may not be optimal. The brewer must provide the classic style on which the entry is based to allow for  accurate judging. Beer entries not accompanied by this information will be at a disadvantage during judging.  Original Gravity (ºPlato): Varies with style  Apparent Extract/Final Gravity (ºPlato): Varies with style  Alcohol by Weight (Volume): Varies with style  Bitterness (IBU): Varies with style  
Color SRM (EBC): Varies with style  

20. Smoke-Flavored Beer  
A. Subcategory: Bamberg-Style Helles (Smoke) Rauchbier Lager   
 Helles 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. This is a medium-bodied, smoke and malt-emphasized beer; with malt character   often balanced with low levels of yeast produced sulfur compounds (character). This beer should be perceived  as having low bitterness. Certain renditions of this beer style approach a perceivable level of hop flavor (note:  hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to  retain its style identity. Helles Rauchbier malt character is reminiscent of freshly and very lightly toasted sweet  malted barley. There should not be any caramel character. Color is light straw to golden. 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): 1.044-1.050 (11-13 ºPlato)  
Apparent Extract/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)  
 
B. Subcategory: Bamberg-Style Märzen (Smoke) Rauchbier Lager  
 Rauchbier Märzen should have smoky characters that range from detectable to prevalent in the aroma and  flavor. Smoke character is neither harshly phenolic nor acrid, 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 (12-15 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)  
Alcohol by Weight (Volume): 3.6-5% (4.5-6.3%)  
Bitterness (IBU): 20-35  
Color SRM (EBC): 10-20 (20-40 EBC)  
 
C. Subcategory: Bamberg-Style Bock (Smoke) Rauchbier Lager  
 Bamberg-style Bock 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 Bock beer character should manifest itself as a strong,  malty, medium- to full-bodied 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. Diacetyl, and chill haze should not be perceived. 
Original Gravity (ºPlato): 1.066-1.074 (16.5-18 ºPlato)  
Apparent Extract/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)  
 
D. Subcategory: Bamberg-Style Weiss (Smoke) Rauchbier  
 Bamberg-style Weiss 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 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 percent malted  wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very  highly carbonated and 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. (Brewer may indicate a desire that the yeast be either poured or not  poured when the beer is served) 
Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)  
Apparent Extract/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): 4-11 (8-22 EBC)  
 
E. Subcategory: Other 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. The brewer should list the traditional or experimental style of the base beer as well as the wood  type used as a smoke source (e.g. "alder smoked dry stout"). Beer entries not accompanied by this  information may be at a disadvantage during judging.   LAGER BEER STYLES   Styles of European and German Origin  

21. European-Style Low-Alcohol Lager/German-Style 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. Very low levels of sulfur related compounds  acceptable. Chill haze is not acceptable. 
Original Gravity (ºPlato): 1.026-1.034 (6.5-8 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.006-1.010 (1.5-2.5 ºPlato)  
Alcohol by Weight (Volume): 2.0-2.9% (2.5-3.6%)  
Bitterness (IBU): 16-24  
Color SRM (EBC): 2-4 (4-8 EBC)  
 
22. 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. Very low levels of sweet corn-like  dimethylsulfide (DMS) character are below most beer drinker's taste threshold. Other fermentation or hop  related sulfur compounds, when perceived at low levels, may be 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)  
Apparent Extract/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)  
 
23. Bohemian-Style Pilsener  
 Bohemian pilseners are 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. Extremely  low levels of diacetyl and low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are  characteristic of this style and both may accent malt aroma. A toasted-, biscuit-like, bready malt character along  with low levels of sulfur compounds 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)  
Apparent Extract/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)  
 
24. Münchner (Munich)-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 (note: hop flavor does not imply hop  bitterness) 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. There should be no  chill haze. 
Original Gravity (ºPlato): 1.044-1.050 (11-12.5 ºPlato)  
Apparent Extract/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)  
 
25. Dortmunder/European-Style Export or German-Style Oktoberfest/Wiesen (Meadow)  
A. Subcategory: 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)  
Apparent Extract/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)  
 
B. Subcategory: German-Style Oktoberfest/Wiesen (Meadow)  
 Oktoberfest beers are characterized by a medium body and golden, light color. Sweet maltiness is mild with an  equalizing balance of clean, hop bitterness. Hop aroma and flavor should be low but notable. Fruity esters,  diacetyl and chill haze should not be perceived. Similar or equal to Dortmunder/ European-Style Export. 
Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)  
Apparent Extract/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)  
 
26. 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 should have a notable  degree of toasted and/or slightly roasted malt 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)  
Apparent Extract/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): 10-14 (12-28 EBC)  
 
27. German-Style Märzen  
 Märzens are characterized by a medium body and broad range of color. They can range from golden to reddish  orange. 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)  
Apparent Extract/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)  
 
 28. 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 percentage 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)  
Apparent Extract/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)  
 
29. German-Style Schwarzbier  

 These very dark brown to black beers have a mild roasted malt character without the associated bitterness.  This is not a full-bodied beer, but rather a moderate body gently enhances malt flavor and aroma with low to  moderate levels of 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)  
Apparent Extract/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)  
 
30. 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)  
Apparent Extract/Final Gravity (ºPlato): 1.018-1.024 (4.5-6 ºPlato)  
Alcohol by Weight (Volume): 5-6% (6.3-7.5%)  
Bitterness (IBU): 20-30  
Color SRM (EBC): 20-30 (40-60 EBC)  
 
 31. 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 (16.5-18.5 ºPlato)  
Apparent Extract/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)  
 
32. German-Style Strong Bock  
A. Subcategory: German-Style Strong Doppelbock  
 Malty sweetness is dominant but should not be cloying. Malt character is more 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)  
Apparent Extract/Final Gravity (ºPlato): 1.014-1.020 (3.5-5 ºPlato)  
Alcohol by Weight (Volume): 5.2-6.2% (6.5-8%)  
Bitterness (IBU): 17-27  
Color SRM (EBC): 12-30 (24-60 EBC)  
 
B. Subcategory: 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)  
Apparent Extract/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)

Styles of North American Origin  

33. American-Style Light Lager  
A. Subcategory: American-Style Light (Low Calorie) Lager  
 These beers are extremely light colored, light in body, and high in carbonation. Calorie level should not  exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used. Flavor is mild and  hop bitterness and aroma is 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)  
Apparent Extract/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)  
 
B. Subcategory: American-Style Low-Carbohydrate Light Lager  
 These beers are extremely light straw to light amber in color, 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 high degree of 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)  
Apparent Extract/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): 1.5-10 (3-20 EBC)  
 
C. Subcategory: American-Style Amber (Low Calorie) Lager  
 These beers are pale golden to amber in color, light to medium-light in body, and high in carbonation. Calorie  level should not exceed 125 per 12 ounce serving. 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)  
Apparent Extract/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)  
 
34. American-Style Lager  
A. Subcategory: American-Style 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)  
Apparent Extract/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)  
 
B. Subcategory: 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)  
Apparent Extract/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)  
 
35. American-Style Specialty Lager  
A. Subcategory: American-Style 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. For the purposes of this competition, dry lagers from Japan may also  be entered in this subcategory.  Original Gravity (ºPlato): 1.040-1.050 (10-12.5 ºPlato)  
Apparent Extract/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)  
 
B. Subcategory: American-Style 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)  
Apparent Extract/Final Gravity (ºPlato): 1.006-1.014 (1.5-3.5 ºPlato)  
Alcohol by Weight (Volume): 3.8-5% (4.75-6.25%)  
Bitterness (IBU): 7-20  
Color SRM (EBC): 2-8 (4-16 EBC)  
 
C. Subcategory: American-Style 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)  
Apparent Extract/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)  
 
D. Subcategory: 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  percent corn and/or rice in the grist should be used. Malt flavor and aroma are medium. This is a light-medium  to medium-bodied beer. Sweet corn-like dimethylsulfide (DMS), fruity esters and citrus flavors or aromas  should not be perceived. Diacetyl is not acceptable. There should be no chill haze. 
Original Gravity (ºPlato): 1.045-1.060 (11.3-15 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)  
Alcohol by Weight (Volume): 3.9-4.7% (4.9-5.9%)  
Bitterness (IBU): 25-40  
Color SRM (EBC): 3-6 (6-12 EBC)  
 
36. American-Style Amber Lager  
A. Subcategory: 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)  
Apparent Extract/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)  
 
B. Subcategory: California Common Beer  
 California common beer is light amber to dark amber in color, and is medium bodied. There is a noticeable  degree of caramel-type malt character in flavor and often in aroma. Hop bitterness impression is medium to  medium high, and is balanced with a low to medium-low degree of fruity esters and malt character to give 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)  
Apparent Extract/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)  
 
C. Subcategory: American-Style Märzen/Oktoberfest  
 The American style of these classic German beers 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. These 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)  
Apparent Extract/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)  
 
37. American-Style Dark Lager  
 This beer's malt aroma and flavor are low but notable. 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)  
Apparent Extract/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)

Styles of Other Origin  

38. Australasian, Latin American or Tropical-Style Light Lager  
 Australasian, Latin American or tropical light 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, highly carbonated. 
Original Gravity (ºPlato): 1.032-1.046 (8-11.5 ºPlato)  
Apparent Extract/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)  
 
39. International-Style Lager  
A. Subcategory: International-Style Pilsener  
 International-Style 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. Very low levels of sweet corn-like  dimethylsulfide (DMS) character, if perceived, are acceptable. There should be no chill haze. 
Original Gravity (ºPlato): 1.044-1.050 (11-12.5 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.008-1.010 (2-2.5 ºPlato)  
Alcohol by Weight (Volume): 3.6-4.2% (4.5-5.25%)  
Bitterness (IBU): 17-30  
Color SRM (EBC): 3-4 (6-8 EBC)  
 
B. Subcategory: Other International Lager  
 Recognizing the creativity, uniqueness and variety of lagers produced by innovative brewers throughout the  world, entries in this subcategory may represent variations on classic lager beer styles, or may represent entirely  new beer styles. These beers will bear the most resemblance to classic lager categories with respect to color,  general flavor profile and alcohol levels, and will be judged accordingly. For example, specific hop or malt  characters define the signature qualities of many traditional styles of lagers. Many brewers choose to maintain  the overall beer character of a particular style, but use new hop or malt types, resulting in "traditional" styles of  beer, which have unique or non-traditional hop or malt flavor or aroma characters. While many brewers strive to  maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer   culture and locally produced ingredients. Beers entered in this subcategory could include, for example, Bock  beer brewed with cascade hops, or, Märzen brewed with non-traditional dark malt. The brewer must list the  classic style on which the entry is based, and may also explain the special ingredient(s) use, and the resulting  achieved character or nature of the beer, to allow for accurate judging. Beer entries not accompanied by this  information may be at a disadvantage during judging.  

40. 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)  
Apparent Extract/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)

ALE BEER STYLES  

Styles of Belgian and French Origin  

41. Belgian-Style White (or Wit)/Belgian-Style Wheat  
 Belgian white ales are very pale in color and are brewed using unmalted wheat and malted barley and are  spiced with coriander and orange peel. Coriander and light orange peel aroma should be perceived. Phenolic  spiciness and yeast flavors may be evident at mild levels. These beers are traditionally bottle conditioned and  served cloudy. An unfiltered nearly opaque haze should be part of the appearance. The style is further  characterized by the use of noble-type hops to achieve a low hop bitterness and little to no apparent 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)  
Apparent Extract/Final Gravity (ºPlato): 1.006-1.010 (1.5-2.5 ºPlato)  
Alcohol by Weight (Volume): 3.8-4.4% (4.8-5.2%)  
Bitterness (IBU): 10-17  
Color SRM (EBC): 2-4 (4-8 EBC)  
 
42. Belgian- & French-Style Ale   
A. Subcategory: 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 to moderately assertive. Herb and/or spice flavors may or may not be  evident. Fruitiness from fermentation is generally in character. A balanced small 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)  
Apparent Extract/Final Gravity (ºPlato): 1.004-1.016 (1-4 ºPlato)  
  Alcohol by Weight (Volume): 3.5-6.6% (4.5-8.5%)  
Bitterness (IBU): 20-40  
Color SRM (EBC): 4-14 (8-28 EBC)  
 
B. Subcategory: 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)  
Apparent Extract/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)   
 
C. Subcategory: Other Belgian- and French-Style Ale  
 Recognizing the uniqueness, variety and traditions of several other styles of French- and Belgian-Style Ale  and beers based on them, the beers entered in this category do not fit other existing competition style guidelines.  The brewer should provide the historical or regional tradition of the style, or his interpretation of the style, in  order to be assessed properly by the judges. Beer entries not accompanied by this information may be at a  disadvantage during judging.   43. 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 byproducts 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)  
Apparent Extract/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)  
 
44. Belgian-Style Sour Ale  
A. Subcategory: Belgian-Style Lambic  
 Unblended, naturally and spontaneously fermented lambic is intensely estery, sour, and sometimes, 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 horsey, goaty, leathery and phenolic  character evolved 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. Vanillin and other woody flavors should not be  evident. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either  from malt, sugar or artificial sweeteners. Modern versions may have a degree of sweetness, contributed by  sugars or artificial sweeteners.  Original Gravity (ºPlato): 1.044-1.056 (11-14 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.000-1.010 (0-2.5 ºPlato)  
Alcohol by Weight (Volume): 4-5% (5-6.3%)  
Bitterness (IBU): 11-23   
Color SRM (EBC): 6-13 (12-26 EBC)  
 
B. Subcategory: 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 horsey, goaty, leathery  and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Cloudiness is  acceptable. These beers are quite dry and light bodied. Vanillin and other woody flavors should not be evident.  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. Historically, traditional  gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or  artificial sweeteners. Modern versions may have a degree of sweetness, contributed by sugars or artificial  sweeteners.  Original Gravity (ºPlato): 1.044-1.056 (11-14 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.000-1.010 (0-2.5 ºPlato)  
Alcohol by Weight (Volume): 4.0-5.0% (5.0-6.3%)  
Bitterness (IBU): 11-23  
Color SRM (EBC): 6-13 (12-26 EBC)  
 
C. Subcategory: 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. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is  often present at moderate levels. Vanillin and other woody flavors should not be evident. 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. Historically, traditional lambics are dry and completely attenuated,  exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Modern versions often have a  degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. The brewer should list the fruit  used in the beer. Beer entries not accompanied by this information may be at a disadvantage during judging.  Original Gravity (ºPlato): 1.040-1.072 (10-17.5 ºPlato)  
Apparent Extract/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  
 
D. Subcategory: Other Belgian-Style Sour Ale  
 Recognizing the uniqueness, variety and traditions of several other styles of Belgian-style sour ale and beers  based on them, the beers entered in this category do not fit other existing competition style guidelines. While  most entries that exhibit characters resulting from wood-aging might be appropriately entered elsewhere (for  example, in the wood-aged sour beer category above), some barrel-aged or other Belgian-style sour ales or  Belgian inspired sour ales that defy categorization would be appropriately entered in this category. The brewer  should provide the historical or regional tradition of the style, or his interpretation of the style, in order to be  assessed properly by the judges. Beer entries not accompanied by this information may be at a disadvantage  during judging.  

45. Belgian-Style Flanders/Oud Bruin or Oud Red Ale  
 This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong 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)  
Apparent Extract/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): 12-20 (24-40 EBC)  
 
46. Belgian-Style Dubbel  
 This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-  like, and mild roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. 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. Often bottle  conditioned a slight yeast haze may be evident.  Original Gravity (ºPlato): 1.050-1.070 (12.5-17 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)  
Alcohol by Weight (Volume): 5.2-6.0% (6.5-7.5%)  
Bitterness (IBU): 18-25  
Color SRM (EBC): 14-18 (28-36 EBC)  
 
47. Belgian-Style Tripel  
 Tripels are often characterized by a complex, sometimes mild spicy character, but no clove-like 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 should be light. The beer is characteristically medium bodied with a  equalizing hop/malt balance. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers  aged for a long period may be very well attenuated. 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. Very 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. Traditional Tripels are bottle  conditioned and may exhibit slight yeast haze.  Original Gravity (ºPlato): 1.070-1.092 (17-22 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)  
Alcohol by Weight (Volume): 5.6-8.0% (7.0-10.0%)  
Bitterness (IBU): 23-33  
Color SRM (EBC): 5-8 (10-16 EBC)  
 
48. 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 (16-24 ºPlato)  
Apparent Extract/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)  
 
49. 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 (16-24 ºPlato)  
Apparent Extract/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)  
 
50. Other Belgian-Style Ale  
A. Subcategory: 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 very dark 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.  Traditional versions do not use artificial sweeteners nor are they excessively sweet. 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)  
Apparent Extract/Final Gravity (ºPlato): 1.008-1.034 (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)  
 
B. Subcategory: Other Belgian-Style Abbey Ale  
 Recognizing the uniqueness, variety and traditions of several other styles of Belgian-style abbey ale and beers  based on them, the beers entered in this category do not fit existing competition style guidelines for categories  46 or 47 above. Strong or weaker versions of traditional Abbey Ale styles, such as Quadruple or Single, would  also be appropriately entered in this category. The brewer should provide the historical or regional tradition of  the style, or his interpretation of the style, in order to be assessed properly by the judges. Beer entries not  accompanied by this information may be at a disadvantage during judging.  
 
C. Subcategory: Other Belgian-Style Strong Specialty Ale  
 Recognizing the uniqueness, variety and traditions of several other styles of Belgian-style strong specialty ale  and beers based on them, the beers entered in this category do not fit existing competition style guidelines for  categories 48 or 49 above. While many or most barrel or wood-aged entries might be appropriately entered  elsewhere, some barrel-aged or other strong Belgian-style or Belgian inspired ales that defy categorization  would be appropriately entered in this category. The brewer should provide the historical or regional tradition  of the style, or his interpretation of the style, in order to be assessed properly by the judges. Beer entries not  accompanied by this information may be at a disadvantage during judging.  
 
D. Subcategory: Other Belgian-Style Ale  
 Recognizing the uniqueness, diversity and traditions of ales inspired by or brewed after several Belgian styles,  the beers entered in this category do not fit existing competition style guidelines shown in categories 41-49  above. For the purposes of this competition, Belgian-style ales that represent a blending or hybridization of  multiple other styles, or Belgian-style ales that simply don't fit into any other category or subcategory, would be  appropriately entered in this subcategory. The brewer must provide the historical or regional tradition of the   style, or his interpretation of the style, in order to be assessed properly by the judges.  

Styles of British Origin  

51. English-Style 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, American or Noble-type hop, character,  flavor and aroma are evident and may or may not be assertive yet always well balanced with malt character.  Mild carbonation traditionally characterizes draft-cask versions. In bottled versions, normal or lively carbon  dioxide content is appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester characters  are acceptable at low to moderate levels. No butterscotch-like diacetyl nor sweet corn-like dimethylsulfide  (DMS) should be apparent in aroma or flavor. Chill haze is allowable at cold temperatures.  Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.006-1.012 (1.5-3 ºPlato)  
Alcohol by Weight (Volume): 2.9-4% (3.6-5%)  
Bitterness (IBU): 20-35  
Color SRM (EBC): 4-6 (8-12 EBC)  
 
52. Classic English-Style Pale Ale  
 Classic English pale ales are golden to copper colored and display earthy, herbal English-variety hop  character. Note that "earthy, herbal English-variety hop character" is the perceived end, but may be a result of  the skillful use of hops of other national origins. 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 may be in evidence only at very  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)  
Apparent Extract/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)  
 
53. English-Style India Pale Ale  
 India pale ales are characterized by medium-high hop bitterness with a medium to high alcohol content. Hops  from a variety of origins may be used to contribute to a high hopping rate. Note that "earthy and herbal English-  variety hop character" is the perceived end, but may be a result of the skillful use of hops of other national  origins. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and  balanced character of sulfur compounds. This pale gold to deep copper-colored ale has a medium to high,  flowery hop aroma and may have a medium to strong hop flavor (in addition to the hop bitterness). English-style  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): 1.050-1.064 (12.5-15.7 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)  
Alcohol by Weight (Volume): 4-5.6% (5-7%)  
Bitterness (IBU): 35-50  
Color SRM (EBC): 6-14 (12-28 EBC)  
 
54. Ordinary Bitter  
 Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium  residual malt sweetness. For the purposes of this competition, either English or American 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)  
Apparent Extract/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)  
 
55. 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. For the purposes of this competition, either English or  American hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation  traditionally characterizes draft-cask versions; for the purposes of the bottled entries entered in this competition,  normal or 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)  
Apparent Extract/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)  
 
56. Extra Special Bitter or Strong Bitter  
 Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. For the purposes  of this competition, either English or American hop varieties or others that approximate them are used in this  category. 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.   Original Gravity (ºPlato): 1.046-1.060 (11.5-15 ºPlato)  
Apparent Extract/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)  
 
57. Scottish-Style Ale  
A. Subcategory: 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. 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. Though there is little evidence suggesting that traditionally made Scottish-style light ales  exhibited peat smoke character, the current marketplace offers Scottish-style light ales with peat or smoke  character present at low to medium levels. Thus for the purpose of this competition a peaty/smoky character  may be evident at low levels (ales with medium or higher smoke character would be considered a smoke  flavored beer and considered in another category).  Original Gravity (ºPlato): 1.030-1.035 (7.5-9 ºPlato)  
Apparent Extract/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)   
 
B. Subcategory: 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, caramel-like, 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. 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. Though there is little evidence suggesting that traditionally made  Scottish-style heavy ales exhibited peat smoke character, the current marketplace offers many Scottish-style  heavy ales with peat or smoke character present at low to medium levels. Thus for the purpose of this  competition a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character  would be considered a smoke flavored beer and considered in another category).  Original Gravity (ºPlato): 1.035-1.040 (9-10 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.010-1.014 (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)  
 
C. Subcategory: 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. 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. Though there is little evidence suggesting that traditionally made Scottish-style  export ales exhibited peat smoke character, the current marketplace offers Scottish-style export ales with peat or  smoke character present at low to medium levels. Thus for the purpose of this competition a peaty/smoky  character may be evident at low levels (ales with medium or higher smoke character would be considered a  smoke flavored beer and considered in another category).  Original Gravity (ºPlato): 1.040-1.050 (10-12.5 ºPlato)  
Apparent Extract/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)  
 
58. English-Style Mild Ale  
A. Subcategory: English-Style Pale Mild Ale  
 English pale mild ales range from golden to amber 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): 1.030-1.036 (7.5-9 ºPlato)  
Apparent Extract/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)  
 
B. Subcategory: 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): 1.030-1.036 (7.5-9 ºPlato)  
  Apparent Extract/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)  
 
59. 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)  
Apparent Extract/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)  
 
60. Brown Porter  
 Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black 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)  
Apparent Extract/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)  
 
61. 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. Diacetyl is not acceptable. Fruity esters should be evident, balanced with roast malt and  hop bitterness.  Original Gravity (ºPlato): 1.045-1.060 (11-15 ºPlato)  
Apparent Extract/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)  
 
62. 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 (11.3-14 ºPlato)  
Apparent Extract/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)  
 
63. 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)  
Apparent Extract/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)  
 
64. Strong Scotch Ale  
A. Subcategory: Traditional 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. 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.  Because there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke  character, entries in this subcategory will not exhibit peaty/smoky character.  Original Gravity (ºPlato): 1.072-1.085 (18-21 ºPlato)  
Apparent Extract/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): 15-30 (30-60 EBC)  
 
B. Subcategory: Peated 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. 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 strong Scotch ales with peat or smoke character present at low to  medium levels. Thus entries in this subcategory may exhibit a peaty/smoky character at low levels (ales with  medium or higher smoke character would be considered a smoke flavored beer and considered in another  category).   Original Gravity (ºPlato): 1.072-1.085 (18-21 ºPlato)  
Apparent Extract/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): 15-30 (30-60 EBC)  
 
65. British-Style Imperial Stout  
 Dark copper to very dark brown, British-style imperial stouts typically have high alcohol content. The  extremely rich malty flavor (often characterized as toffee-like or caramel-like) and aroma are balanced with  medium hopping and high fruity-ester characteristics. Bitterness should be moderate and balanced with sweet  malt character. The bitterness may be higher in the darker versions. Roasted malt astringency is very low or  absent. Bitterness should not overwhelm the overall character. Hop aroma can be subtle to moderately hop-  floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.  Original Gravity (ºPlato): 1.080-1.100 (19.5-23 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.020-1.030 (4-7.5 ºPlato)  
Alcohol by Weight (Volume): 5.5-9.5% (7-12%)  
Bitterness (IBU): 45-65  
Color SRM (EBC): 20-40 (40-80 EBC)  
 
  66. 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  undergo an aging process (often for years) on their yeast either in bulk storage or through conditioning in the  bottle, which contributes to a rich and often sweet oxidation character. Complex estery characters may also  emerge. Some diacetyl character may be evident and acceptable. Wood-aged characters such as vanillin and  other woody characters are acceptable. Horsey, goaty, leathery and phenolic character evolved from  Brettanomyces organisms and acidity may be present but should be at low levels and balanced with other  flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not  be present; beers that exhibit these qualities should be entered in another category for wood-aged beers. Chill  haze is acceptable at low temperatures.   Original Gravity (ºPlato): 1.058-1.088 (14.5-22 ºPlato)  
Apparent Extract/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)  
 
67. 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)  
Apparent Extract/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)  
 
68. Barley Wine-Style Ale  
A. Subcategory: 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. English type hops are often used but not necessary for this style. Low levels of diacetyl  may be acceptable. Caramel and some characters indicating oxidation, such as vinous (sometimes sherry-like)  aromas and/or flavors, may be considered positive. Chill haze is allowable at cold temperatures.  Original Gravity (ºPlato): 1.085-1.120 (21.5-28 ºPlato)  
Apparent Extract/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)  
 
B. Subcategory: 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 counterbalanced  by assertive bitterness and extraordinary alcohol content. Hop aroma and flavor are at medium to very high  levels. American type hops are often used but not necessary for this style. 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)  
Apparent Extract/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)

Styles of German Origin  

69. 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 a slightly dry, subtly sweet softness on the palate, yet crisp. Good,  dense head retention is desirable. 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. Ale yeast is used for fermentation, 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)  
Apparent Extract/Final Gravity (ºPlato): 1.006-1.010 (2-3 ºPlato)  
Alcohol by Weight (Volume): 3.8-4.2% (4.8-5.3%)  
Bitterness (IBU): 18-25  
Color SRM (EBC): 4-6 (8-12 EBC)  
 
70. 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): 1.044-1.052 (11-13 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.008-1.014 (2-3.5 ºPlato)  
Alcohol by Weight (Volume): 3.6-4.4% (4.3-5.5%)  
Bitterness (IBU): 25-52  
Color SRM (EBC): 11-19 (22-38 EBC)  
 
71. 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 percent 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. Brewer may indicate on the bottle whether the yeast should be  intentionally roused or if they prefer that the entry be poured as quietly as possible.  Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)  
Apparent Extract/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)  
 
72. German-Style Pale Wheat Ale  
A. Subcategory: 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  percent 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 flavor of yeast 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)  
Apparent Extract/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)  
 
B. Subcategory: German-Style Leichtes Weizen/Weissbier  
 The German word leicht means light, and as such these beers are light versions of Hefeweizen. Leicht  Weissbier is top fermented and cloudy like Hefeweizen. The phenolic and estery aromas and flavors typical of  Weissbiers are more subdued in Leichtes Weizen. Hop flavor and aroma are normally absent. The overall flavor  profile is less complex than Hefeweizen due to decreased alcohol content. There is less yeasty flavor present.  Leichtes Weissbier has diminished mouth feel relative to Hefeweizen, and is a low-bodied beer. No diacetyl  should be perceived. The beer may have a broad range of color from pale golden to pale amber. Brewer may  indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be  poured as quietly as possible.  Original Gravity (ºPlato): 1.028-1.044 (7-11 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.004-1.008 (1-2 ºPlato)  
Alcohol by Weight (Volume): 2.0-2.8% (2.5-3.5%)  
Bitterness (IBU): 6-20  
Color SRM (EBC): 3.5-15 (7-30 EBC)  
 
C. Subcategory: Berliner-Style Weisse (Wheat)  
 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. For the purposes of this competition, fruited or flavored  versions of the style would be appropriately entered in this category with a description of the fruit/flavor used  by the brewer.  Original Gravity (ºPlato): 1.028-1.032 (7-8 ºPlato)  
Apparent Extract/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)  
 
73. German-Style Dark Wheat Ale  
A. Subcategory: 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, and hop  bitterness is low. Hop flavor and aroma are absent. The percentage of wheat malt is at least 50 percent. If this is  served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may  indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be  poured as quietly as possible.  Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)  
Apparent Extract/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 (18-26 EBC)  
 
B. Subcategory: 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, and hop  bitterness is low. Hop flavor and aroma are absent. 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. If served with yeast, the beer may be  appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the  yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.  Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)  
Apparent Extract/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)  
 
74. 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 served with yeast the beer may be  appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the  yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.  Original Gravity (ºPlato): 1.066-1.080 (16-19.5 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.016-1.028 (4-7 ºPlato)  
Alcohol by Weight (Volume): 5.5-7.5% (6.9-9.3%)  
Bitterness (IBU): 15-25  
Color SRM (EBC): 5-30 (10-60 EBC)

Styles of Irish Origin  

75. 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 or at very low levels. 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)  
Apparent Extract/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): 20-28  
Color SRM (EBC): 11-18 (22-36 EBC)  
 
76. 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. The emphasis of coffee-like  roasted barley and a moderate degree of roasted malt aromas define much of the character. 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)  
Apparent Extract/Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)  
Alcohol by Weight (Volume): 3.2-4.2% (3.8-5%)  
Bitterness (IBU): 30-40  
Color SRM (EBC): 40+ (80+ EBC)  
 
77. 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 (13-18 ºPlato)  
Apparent Extract/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)

Styles of North American Origin  

78. Golden or Blonde Ale  
 Golden or Blonde ales are straw to golden blonde in color. They have a crisp, dry palate, light to medium  body, and light malt sweetness. Low to medium hop floral aroma may be present but does not dominate.  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 (11.3-14 ºPlato)  
Apparent Extract/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): 3-7 (6-14 EBC)  
 
79. American-Style Pale Ale  
 American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and  citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Note that "floral  and citrus-like American-variety hop character" is the perceived end, but may be a result of the skillful use of  hops of other national origins. 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)  
Apparent Extract/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): 30-42  
Color SRM (EBC): 6-14 (12-28 EBC)  
 
80. 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. Note that "floral and citrus-like American-  variety hop character" is the perceived end, but may be a result of the skillful use of hops of other national  origins. American strong 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)  
Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)  
  Alcohol by Weight (Volume): 4.4-5% (5.5-6.3%)  
Bitterness (IBU): 30-50  
Color SRM (EBC): 6-14 (12-28 EBC)  
 
81. American-Style India Pale Ale  
 American-style India pale ales have intense hop bitterness, flavor and aroma with medium-high alcohol  content. The style is further characterized by fruity, floral and citrus-like American-variety hop character. Note  that "fruity, floral and citrus-like American-variety hop character" is the perceived end, but may be a result of  the skillful use of hops of other national origins. 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): 1.060-1.075 (14.7-18.2 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)  
Alcohol by Weight (Volume): 5-6% (6.3-7.5%)  
Bitterness (IBU): 40-70  
Color SRM (EBC): 6-14 (12-28 EBC)  
 
82. Imperial or Double India Pale Ale  
 Imperial or Double India Pale Ales have intense hop bitterness, flavor and aroma. Alcohol content is high to  very high and notably evident. They range from deep 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. Hop character should be fresh and lively and should not be harsh in  quality. The use of large amounts of hops may cause a degree of appropriate hop haze. Imperial or Double India  pale ales have medium-high to full body. Diacetyl should not be perceived.  Original Gravity (ºPlato): 1.075-1.100 (19.5-23.5 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.018-1.028 (4.5-7 ºPlato)  
Alcohol by Weight (Volume): 6.0-8.4% (7.5-10.5%)  
Bitterness (IBU): 65-100  
Color SRM (EBC): 5-13 (10-26 EBC)  
 
83. 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)  
Apparent Extract/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)  
 
84. 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. 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)  
Apparent Extract/Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)  
  Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)  
Bitterness (IBU): 55-85  
Color SRM (EBC): 10-15 (20-30 EBC)  
 
85. American-Style Brown Ale  
 American brown ales range from deep copper to brown in color. Roasted malt caramel-like and chocolate-like  characters should be of medium intensity in both flavor and aroma. American brown ales have an evident hop  aroma, medium to high hop bitterness, low to medium hop flavor 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)  
Apparent Extract/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)  
 
86. American-Style Sour Ale  
 American sour ales range from golden to deep copper to brown in color. These beers may or may not be fruit-  flavored. Fruit flavors will be evident in fruited American-style sour ales; these fruit flavors will be in balance  with other characters. Acidity from lactic, acetic and other organic acids are naturally developed with acidified  malt, in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts.  Acidic character can be balanced by characteristics of age. The evolution of natural acidity develops balanced  complexity. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity  may be present but should be balanced with other flavors. Residual flavors that come from liquids previously  aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the  fermentation and aging process, but wood wood-derived flavors such as vanillin should not be present. Wood  and barrel-aged sour ales that exhibit these qualities would be more appropriately entered in another category. In  darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and  aroma. American sour ales may have an evident hop aroma, medium hop bitterness, low to medium hop flavor  and low to medium body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes  intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze  is allowable at cold temperatures. To allow for accurate judging, the brewer must list what fruits (if any) are  used, and may also list a classic style of base beer, or any other ingredients or processes used (for example,  bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information may be at a  disadvantage during judging.  Original Gravity (ºPlato): 1.040-1.060 (10-15 ºPlato)  
Apparent Extract/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): 20-40  
Color SRM (EBC): 6-26 (12-52 EBC)  
 
87. American-Style Stout  
 Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a  distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent.  Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop  bitterness may be moderate to high. Hop aroma and flavor is moderate to high often with American citrus-type  and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low  but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.  Original Gravity (ºPlato): 1.050-1.075 (12.5-18.8 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.010-1.022 (2.5-5.5 ºPlato)  
Alcohol by Weight (Volume): 4.5-7% (5.7-8.8%)  
Bitterness (IBU): 35-60  
Color SRM (EBC): 40+ (80+ EBC)  
 
   88. American-Style Wheat Wine Ale  
 American style wheat wines range from gold to deep amber and are brewed with 50% or more wheat malt.  They have full body and high residual malty sweetness. Bitterness is moderate to low. Fruity-ester characters are  often high and counterbalanced by complexity of alcohols and high alcohol content. Hop aroma and flavor are at  low to medium levels. Very low levels of diacetyl may be acceptable. Bready, wheat and/or caramel aroma and  flavor are often part of the character. Phenolic yeast character, sulfur, and/or sweet corn-like dimethylsulfide  (DMS) should not be present. Chill haze is allowable.   Original Gravity (ºPlato): 1.088-1.120 (21-28 ºPlato)  
Apparent Extract/Final Gravity (ºPlato): 1.024-1.032 (6-8 ºPlato)  
Alcohol by Weight (Volume): 6.7-9.6% (8.4-12%)  
Bitterness (IBU): 50-85  
Color SRM (EBC): 8-15 (16-30 EBC)  
 
89. American-Style Imperial Stout  
 Black to very black, American-style imperial stouts typically have a high alcohol content. Generally  characterized as very robust. The extremely rich malty flavor and aroma are balanced with assertive hopping  and fruity-ester characteristics. Bitterness should be moderately high to very high and balanced with full sweet  malt character. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm  the overall character. Hop aroma is usually moderately-high to overwhelmingly hop-floral, -citrus or -herbal.  Diacetyl (butterscotch) levels should be absent.   Original Gravity (ºPlato): 1.080-1.100 (19.5-23 ºPlato)  
Apparent Extract/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): 40+ (80+ EBC)

Styles of Other Origin  

90. International Pale Ale  
A. Subcategory: International Pale Ale   
 Recognizing the creativity, uniqueness and variety of pale ales produced by innovative brewers throughout the  world, entries in this subcategory may represent variations on classic English pale ale or American pale ale beer  styles. These beers will bear the most resemblance to English or American pale ale categories with respect to  color, general flavor profile and alcohol levels, and will be judged accordingly. Typically specific hop characters  define the signature qualities of many traditional styles of pale ales. Many brewers choose to maintain the  overall beer character of a particular style, but use new hop types, resulting in new interpretations of  "traditional" styles of beer which have unique or non-traditional hop flavor or aroma characters. While many  brewers strive to maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of  their own beer culture and locally produced ingredients. Beers entered in this subcategory could include, for  example, beers inspired by classic English or American pale ale, but brewed with New Zealand or other hops.  The brewer must list the classic style on which the entry is based, and may also explain the special  ingredient(s) use, and the resulting achieved character or nature of the beer, to allow for accurate judging.  Beer entries not accompanied by this information may be at a disadvantage during judging.  
 
B. Subcategory: International Strong Pale Ale   
 Recognizing the creativity, uniqueness and variety of strong pale ales produced by innovative brewers  throughout the world, entries in this subcategory may represent variations on American strong pale ale or  possibly ESB or strong bitter beer styles. These beers will bear the most resemblance to American strong pale  ale or ESB categories with respect to color, general flavor profile and alcohol levels, and will be judged  accordingly. Typically specific hop characters define the signature qualities of strong pale ales. Many brewers  choose to maintain the overall beer character of a particular style, but use new hop types, resulting in new  interpretations of "traditional" styles of beer which have unique or non-traditional hop flavor or aroma  characters. While many brewers strive to maintain the traditions of certain brewing styles, other brewers seek to   reflect the uniqueness of their own beer culture and locally produced ingredients. Beers entered in this  subcategory could include, for example, beers inspired by American strong pale ale brewed with German or  other hops. The brewer must list the classic style on which the entry is based, and may also explain the special  ingredient(s) use, and the resulting achieved character or nature of the beer, to allow for accurate judging.  Beer entries not accompanied by this information may be at a disadvantage during judging.  
 
C. Subcategory: International India Pale Ale   
 Recognizing the creativity, uniqueness and variety of strong pale ales produced by innovative brewers  throughout the world, entries in this subcategory may represent variations on American or English-style India  pale ale beer styles. These beers will bear the most resemblance to American or English-style IPA categories  with respect to color, general flavor profile and alcohol levels, and will be judged accordingly. Typically  specific hop characters define the signature qualities of IPA's. Many brewers choose to maintain the overall beer  character of a particular style, but use new hop types, resulting in new interpretations of "traditional" styles of  beer which have unique or non-traditional hop flavor or aroma characters. While many brewers strive to  maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer  culture and locally produced ingredients. Beers entered in this subcategory could include, for example, beers  inspired by English-style IPA brewed with Australian or other hops. The brewer must list the classic style on  which the entry is based, and may also explain the special ingredient(s) use, and the resulting achieved  character or nature of the beer, to allow for accurate judging. Beer entries not accompanied by this  information may be at a disadvantage during judging.  

91. Other International Ale  
A. Subcategory: International Brown Ale  
 Recognizing the creativity, uniqueness and variety of brown ales produced by innovative brewers throughout  the world, entries in this subcategory may represent variations on American or English-style brown ale or  English-style dark mild beer styles. These beers will bear the most resemblance to American or English-style  brown ale or dark mild categories with respect to color, general flavor profile and alcohol levels, and will be  judged accordingly. Typically specific hop and malt characters define the signature qualities of brown ales and  dark milds. Many brewers choose to maintain the overall beer character of a particular style, but use new hop or  malt types, resulting in new interpretations of "traditional" styles of beer which have unique or non-traditional  malt or hop flavor or aroma characters. While many brewers strive to maintain the traditions of certain brewing  styles, other brewers seek to reflect the uniqueness of their own beer culture and locally produced ingredients.  Beers entered in this subcategory could include, for example, beers inspired by English-style brown ale brewed  with dark German malt and Australian or other hops. The brewer must list the classic style on which the entry  is based, and may also explain the special ingredient(s) use, and the resulting achieved character or nature of  the beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a  disadvantage during judging.  
 
B. Subcategory: International Porter  
 Recognizing the creativity, uniqueness and variety of brown and robust porters produced by innovative  brewers throughout the world, entries in this subcategory may represent variations on brown or robust porter  beer styles. These beers will bear the most resemblance to brown or robust porter categories with respect to  color, general flavor profile and alcohol levels, and will be judged accordingly. Typically specific hop and malt  characters define the signature qualities of brown and robust porters. Many brewers choose to maintain the  overall beer character of a particular style, but use new hop or malt types, resulting in new interpretations of  "traditional" styles of beer which have unique or non-traditional malt or hop flavor or aroma characters. While  many brewers strive to maintain the traditions of certain brewing styles, other brewers seek to reflect the  uniqueness of their own beer culture and locally produced ingredients. Beers entered in this subcategory could  include, for example, beers inspired by brown porter brewed with dark South American malt and Czech or other  hops. The brewer must list the classic style on which the entry is based, and may also explain the special  ingredient(s) use, and the resulting achieved character or nature of the beer, to allow for accurate judging.  Beer entries not accompanied by this information may be at a disadvantage during judging.   
 
C. Subcategory: International Stout  
 Recognizing the creativity, uniqueness and variety of stout produced by innovative brewers throughout the  world, entries in this subcategory may represent variations on sweet, oatmeal, classic Irish dry, or American  stout beer styles. These beers will bear the most resemblance to these four stout categories with respect to color,  general flavor profile and alcohol levels, and will be judged accordingly. Typically specific hop and malt  characters define the signature qualities of stout. Many brewers choose to maintain the overall beer character of  a particular style, but use new hop or malt types, resulting in new interpretations of "traditional" styles of beer  which have unique or non-traditional malt or hop flavor or aroma characters. While many brewers strive to  maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer  culture and locally produced ingredients. Beers entered in this subcategory could include, for example, beers  inspired by classic Irish dry stout brewed with dark caramel and roasted malt and American or other hops. The  brewer must list the classic style on which the entry is based, and may also explain the special ingredient(s)  use, and the resulting achieved character or nature of the beer, to allow for accurate judging. Beer entries  not accompanied by this information may be at a disadvantage during judging.  
 
D. Subcategory: Other International Ale  
 Recognizing the creativity, uniqueness and variety of ales produced by innovative brewers throughout the  world, entries in this subcategory may represent variations on any ale style. These beers will bear some  resemblance to an existing ale category with respect to color, general flavor profile and alcohol levels, and will  be judged accordingly. Typically specific hop and malt characters, and in some instances alcohol levels, define  the signature qualities of classic ale styles. Many brewers choose to maintain the overall beer character of a  particular style, but use new hop or malt types, resulting in new interpretations of "traditional" styles of beer  which have unique or non-traditional malt or hop flavor or aroma characters. While many brewers strive to  maintain the traditions of certain brewing styles, other brewers seek to reflect the uniqueness of their own beer  culture and locally produced ingredients. Beers entered in this subcategory could include, for example, beers  inspired by Scottish-style light ale brewed with Munich malt and US Cascade hops, or, an American-style  imperial stout brewed with New Zealand hops. The brewer must list the classic style on which the entry is  based, and may also explain the special ingredient(s) use, and the resulting achieved character or nature of  the beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a  disadvantage during judging.

New Zealand Specific styles

In addition to the WBC styles there are four NZ-specific styles. These are:

NZ101. NZ Draught
Generally what is classed as a ‘brown beer' in NZ and not a ‘lager'.  
New Zealand Draught beers are in effect ‘amber lagers' - being amber, reddish brown, or copper coloured. They are medium bodied. There is a noticeable degree of caramel-type malt character in flavour and often in aroma.  Hop bitterness, flavour, and aroma may be present but at relatively low levels. In essence however - ‘think sweet, brown, malty with an edge of flavour'.
Low levels of fruity esters maybe present. Diacetyl and chill haze should be absent.  
Original Gravity (´Plato): 1.036-1.050 (9-12 ´Plato)
Apparent Extract/Final Gravity (´Plato): 1.008-1.018 (2-4.5´Plato)
Alcohol by Volume: 3.5-4.5%
Bitterness (IBU):  < 20
Colour SRM (EBC): 5-17 (10-34 EBC)


NZ102.  NZ Lager
Medium in body, light in colour.
New Zealand lagers are very ‘clean' and aggressively carbonated. Flavour components should be subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild.  Hop bitterness, flavour and aroma are negligible to very light.
Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
Original Gravity (´Plato): 1.035-1.046 (10-11.5 ´Plato)
Apparent Extract/Final Gravity (´Plato): 1.006-1.010 (1.5-2.5 ´Plato)
Alcohol by Volume:  3.5-4.5%
Bitterness (IBU): < 20
Colour SRM (EBC): < 12


NZ103.  NZ 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. Colour may be light straw to golden. Alcohol content and bitterness may also be greater than New Zealand style lager (see above). Hop aroma and flavour is low or negligible.
Light fruity esters are acceptable. Chill haze and diacetyl should be absent.
Original Gravity (´Plato): 1.042-1.050 (11.5-12.5 ´Plato)
Apparent Extract/Final Gravity (´Plato): 1.010-1.014 (2.5-3.5 ´Plato)
Alcohol by Volume: 4.5-5.5%
Bitterness (IBU):  <25
Colour SRM (EBC): < 12


NZ104.  NZ Pilsners
Full malt and a higher original gravity provide malt/alcohol sweetness and a medium body. Color may be yellow-blond to full gold. Hop aroma and flavour is medium to high. The gooseberry, passion fruit and citrus aromas and flavors are directly attributed to the use of hop varieties grown in, or originating from, New Zealand. Hop bitterness is medium to high. Light fruity esters are acceptable. Diacetyl should be absent. A slight chill haze is acceptable.
Original Gravity (´Plato): 1.050-1.058 (12.5-14.4 ºPlato)
Apparent Extract/Final Gravity (´Plato): 1.011-1.014 (2.9-3.4 ºPlato)
Alcohol by Volume: 4.5-6.25%
Bitterness (IBU):  25 - 42
Colour SRM (EBC): 6-16 EBC

150 Festive Brew
"Let's go Native" will be the catch phrase and the beer must include something uniquely Kiwi. For example, even though Kumara, Feijoa, Kiwifruit etc were not here before mankind they can still be considered unique and will be accepted. If in doubt, ask the Exec whether your ingredient(s) is native enough. There are no further style restrictions but the entry must contain complete brewers notes, giving a full description of the beer.

The beer will be judged on technical merit and creativity.

The festive brew should not be commercially available prior to BrewNZ, and be available for tasting at Beervana.

151 Packaging

Cider & Perry

 
The following Cider and Perry style guidelines have been adapted from BJCP 2008 guidelines. 
 
The Brewers Guild of New Zealand wishes to acknowledge and state its appreciation for the work
of the BJCP in this field.
 
127 - STANDARD CIDER AND PERRY - Introduction
The styles represented in this category are the principal established styles. The Common Cider and Common Perry styles are analogous to the cider and perry categories of earlier style standards. There are well-known styles not represented here–for example, Asturian (Spanish)–for which there are presently insufficient appreciation and a lack of commercial examples for reference.
In the case of a cider made to a style not explicitly represented here, it should be entered in the closest applicable category. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. If not, it should be entered as a Common Cider. If so, the choice is between the English and French sub-categories; this decision should be based on whether the cider tends more toward sweet, rich, somewhat fruity (French) or drier and more austere (English). For perry of a non-represented style, the decision is, as above, based
on tannin content. If in doubt, enter as Common Perry.
 
127A. Common Cider
A common cider is made from culinary/table apples, with wild or crab apples often used for
acidity/tannin balance.
 
Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.
Appearance: Clear to brilliant, pale to medium gold in color.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.
Overall Impression: Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants
MUST specify sweetness (dry, medium, sweet).
Varieties: Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use
(Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.
 
Vital Statistics:
OG: 1.045 – 1.065
FG: 1.000 – 1.020
ABV: 5 – 8%
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
127B. English Cider
This includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.
 
Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.
Appearance: Slightly cloudy to brilliant. Medium to deep gold color.
Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.
Overall Impression: Generally dry, full-bodied, austere.
Comments: Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium).
Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.
Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.
 
Vital Statistics: 
OG: 1.050 – 1.075
FG: 0.995 – 1.010
ABV: 6 – 9%
 
127C. French Cider
This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making.
Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, prefermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste.
 
Aroma/Flavor: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.
Appearance: Clear to brilliant, medium to deep gold color.
Mouthfeel: Medium to full, mouth filling. Moderate tannin apparent mainly as astringency.
Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.
Overall Impression: Medium to sweet, full-bodied, rich.
Comments: Entrants MUST specify carbonation level (petillant or full). Entrants MUST specify sweetness (medium, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.
Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc.
 
Vital Statistics:
OG: 1.050 – 1.065
FG: 1.010 – 1.020
ABV: 3 – 6%
 
 
 
 
 
 
 
 
 
 
 
127D. Common Perry
Common perry is made from culinary/table fruit.
Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.
Appearance: Slightly cloudy to clear. Generally quite pale.
Mouthfeel: Relatively full, low to moderate tannin apparent as astringency.
Overall Impression: Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight
acetification is acceptable.
Mousiness, ropy/oily characters are serious faults.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants
MUST specify sweetness (medium or sweet).
Varieties: Bartlett, Kiefer, Comice, etc.
 
Vital Statistics:
OG: 1.050 – 1.060
FG: 1.000 – 1.020
ABV: 5 – 7%
 
127E. Traditional Perry
Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible.
 
Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.
Appearance: Slightly cloudy to clear. Generally quite pale.
Mouthfeel: Relatively full, moderate to high tannin apparent as astringency.
Overall Impression: Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable.
Mousiness, ropy/oily characters are serious faults.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants
MUST specify sweetness (medium or sweet). Variety of pear(s) used MUST be stated.
Varieties: Butt, Gin, Huffcap, Blakeney Red, etc.
 
Vital Statistics:
OG: 1.050 – 1.070
FG: 1.000 – 1.020
ABV: 5 – 9%
 
 
128 - SPECIALTY CIDER AND PERRY – Introduction
Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits), those made with substantial amounts of sugar-sources to increase starting gravities, and the beverage made from a combination of apple and pear juice (sometimes called “pider”).
The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category), with the exception of adjuncts allowed.
 
128A. New England Cider
This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels. 
Aroma/Flavor: A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts. 
Appearance: Clear to brilliant, pale to medium yellow.
Mouthfeel: Substantial, alcoholic. Moderate tannin.
Overall impression: Substantial body and character.
Comments: Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone.
This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavour notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. 
Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify
carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).
Varieties: Northern Spy, Roxbury Russet, Golden Russet
 
Vital Statistics:
OG: 1.060 – 1.100
FG: 0.995 – 1.010
ABV: 7 – 13%
 
128B. Fruit Cider
This is a cider with other fruits or fruit-juices added - for example, berry. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.
 
Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alco-pop. Oxidation is a fault.
Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)
Mouthfeel: Substantial. May be significantly tannic depending on fruit added.
Overall Impression: Like a dry wine with complex flavors.
The apple character must marry with the added fruit so that neither dominates the other.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants
MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit
juice(s) were added.
 
Vital Statistics:
OG: 1.045 – 1.070
FG: 0.995 – 1.010
ABV: 5 – 9%
 
128C. Applewine
The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider.
 
Aroma/Flavor: Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.
Appearance: Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used.
Mouthfeel: Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.
Overall Impression: Like a dry white wine, balanced, and with low astringency and bitterness.
Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants
MUST specify sweetness (dry or medium).
 
Vital Statistics:
OG: 1.070 – 1.100
FG: 0.995 – 1.010
ABV: 9 – 12%
 
128D. Other Specialty Cider/Perry
This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of
the categories above. This includes the use of spices and/or other sweeteners. A cider with added
honey may be entered here if the cider character remains dominant. Otherwise it should be entered as mead in the cyser sub-category. 
Aroma/Flavor: The cider character must always be present, and must fit with adjuncts.
Appearance: Clear to brilliant. Color should be that of a common cider unless adjuncts are expected to contribute color.
Mouthfeel: Average body, may show tannic (astringent) or heavy body as determined by adjuncts.
Comments: Entrants MUST specify all major ingredients and adjuncts. 
Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).
 
Vital Statistics:
OG: 1.045 – 1.100
FG: 0.995 – 1.020
ABV: 5 – 12%

1. Cider & Perry - General Notes

 
The following Cider and Perry style guidelines have been adapted from BJCP 2008 guidelines. 
 
The Brewers Guild of New Zealand wishes to acknowledge and state its appreciation for the work of the BJCP in this field.
 
 
INTRODUCTION TO CIDER GUIDELINES (CATEGORIES 127-128)
Cider is fermented apple juice. Perry is fermented pear juice.
There are two categories for cider/perry: Standard (Category 27) and Specialty (Category 28). The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). The only adjunct permitted in the Standard category, and only in some subcategories, is a limited addition of sugar to achieve a suitable starting gravity. Note that honey is not a “sugar” for this purpose; a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. Other sugar sources that also add significant flavors (brown sugar, molasses) would also create a Specialty cider (such as New England
style).
 
Aroma and Flavor:
• Ciders and perries do not necessarily present overtly fruity aromas or flavors—in the same sense that a wine does not taste overtly of grapes. Drier styles of cider in particular develop more complex but less fruity characters. In fact, a simple “apple soda” or “wine cooler” character is not desirable in a cider or perry.
• Some styles of cider exhibit distinctly NON-fruity tastes or aromas, such as the “smoky bacon” undertones of a dry English cider.
• The sweetness (residual sugar, or RS) of a cider or perry may vary from absolutely dry (no RS) to as much as a sweet dessert wine (10% or more RS). In sweeter ciders, other components of taste— particularly acidity—must balance the sweetness. The level of sweetness must be specified in order to arrange flights of tastings and entries within flights. Tasting always proceeds from drier to sweeter.
There are three categories of sweetness:
o Dry: below 0.9% residual sugar. This corresponds to a final specific gravity of under 1.002.
o Medium: in the range between dry and sweet (0.9% to 4% residual sugar, final gravity 1.002 to 1.012). Sometimes characterized as either ‘off-dry’ or ‘semi-sweet.’
o Sweet: above 4% residual sugar, roughly equivalent to a final gravity of over 1.012.
• If a cider is close to one of these boundaries, it should be identified by the sweetness category which best describes the overall impression it gives.
• Acidity is an essential element of cider and perry: it must be sufficient to give a clean, refreshing impression without being puckering. Acidity (from malic and in some cases lactic acids) must not be confused with acetification (from acetic acid—vinegar): the acrid aroma and tingling taste of acetification is a fault.
• Ciders and perries vary considerably in tannin. This affects both bitterness and astringency (see “Mouthfeel” below). If made from culinary or table fruit, tannins are typically low; nevertheless some tannin is desirable to balance the character. The character contributed by tannin should be mainly astringency rather than bitterness. An overt or forward bitterness is a fault (and is often due to processing techniques rather than fruit).
 
Appearance:
• Clarity may vary from good to brilliant. The lack of sparkling clarity is not a fault, but visible
particles are undesirable. In some styles a “rustic” lack of brilliance is common. Perries are
notoriously difficult to clear; as a result a slight haze is not a fault. However, a “sheen” in either cider or perry generally indicates the early stage of lactic contamination and is a distinct fault.
• Carbonation may vary from entirely still to a champagne level. No or little carbonation is termed still. A moderate carbonation level is termed petillant. Highly carbonated is termed sparkling. At the higher levels of carbonation, the “mousse” (head) may be retained for a short time. However, gushing, foaming, and difficult-to-manage heads are faults.
 
 
 
Mouthfeel: 
• In general, cider and perry have a mouthfeel and fullness akin to a substantial white wine. The body is less than that of beers. Full-sparkling ciders will be champagne-like.
Ingredients:
• The apple and pear varieties are intended to illustrate commonly used examples, not dictate requirements when making the style. In general, adjuncts are prohibited except where specifically allowed in particular styles, and then the entrant must state them. Common processing aids, and enzymes, are generally allowed as long as they are not detectable in the finished cider. Yeast used for cider/perry may be either “natural” (the yeast which occurs on the fruit itself and/or is retained in the milling and pressing equipment) or cultured yeast. Malo-lactic fermentation is allowed, either naturally occurring or with an added ML culture. Enzymes may be used for clarification of the juice prior to fermentation. Malic acid may be added to a low-acid juice to bring acidity up to a level considered safe for avoiding bacterial contamination and off-flavors (typically pH 3.8 or below).
Entrant MUST state if malic acid was added.
Sulfites may be added as needed for microbiological control. If used, the maximum accepted safe level for sulfites (200 mg/l) should be strictly observed; moreover, any excess sulfite that is detectable in the finished cider (a “burning match” character) is a serious fault.
• Sorbate may be added at bottling to stabilize the cider. However, any residual aroma/flavor from misuse or excessive use of sorbate (e.g., a “geranium” note) is a distinct fault.
• Carbonation may be either natural (by maintaining CO2 pressure through processing or by bottle conditioning) or added (by CO2 injection).