BCOE&M 2.7.0: BJCP Styles

# Style Description
06001 Classic Australian-Style Pale Ale
Perceivable fruity-estery aroma and flavor should be present, and are defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be evident. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl if present should be very low. DMS should not be present.
03002 Juicy or Hazy Pale Ale
03003 Juicy or Hazy India Pale Ale
03004 Juicy or Hazy Imperial or Double India Pale Ale
08005 Contemporary American-Style Pilsener
Up to 25% corn and/or rice in the grist should be used. Beers in this category diverge from American-style lagers typical of the pre-Prohibition era by virtue of a wide range of hop aroma and flavor attributes.
11006 Wild Beer
Wild Beers are any range of color. These beers may be clear or hazy due to yeast, chill haze or hop haze. Aromas may vary tremendously due to fermentation characters contributed by various known and unknown microorganisms. The overall balance should be complex and balanced. Hop aroma very low to high. Usually because of a high degree of attenuation in these beers, malt character is very low to low. If there are exceptions that are malty, the overall balance of complexity of other characters should be in harmony. Hop flavor very low to high. Hop bitterness is perceived at varying levels depending on the overall balance, but usually perceived as very low to low. Wild beers are "spontaneously" fermented with microorganisms that the brewer has introduced from the ambient air/environment in the vicinity of the brewery in which the beer is brewed. Wild beers may not be fermented with any cultured strains of yeast or bacteria. Wild beer may or may not be perceived as acidic. It may include a wildly variable spectrum of flavors and aromas derived from the wild microorganisms with which it was fermented. The overall balance of flavors, aromas, appearance and body is an important factor in assessing these beers. Body is very low to medium. Spontaneously fermented beers with fruit, spice or other ingredients would be appropriately entered as Wild Beer. For purposes of competition, entries which could be appropriately entered in an existing classic or traditional category such as Belgian-Style Lambic, Gueuze, Fruit Lambic, etc. should be entered in that category and not entered as a Wild Beer.
11007 Chili Pepper Beer
Chili pepper aroma and flavor attributes should be harmonious with the underlying beer style. Chili pepper character may be expressed as vegetal, spicy, or hot on the palate. Chili Beer is any beer using chili peppers for flavor, aroma, or heat. Chili character can range from subtle to intense. Chili pepper aroma may or may not be present. Within the framework of these guidelines, all beers containing chili peppers are categorized as Chili Beers. A beer made with chili peppers which represents more than one style, such as a chili beer with chocolate for example, should nonetheless be categorized as Chili Beer rather than as Experimental Beer.
0104 American Light Lager [BJCP 1A]
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Commercial Examples: Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light
11008 Mixed Culture Brett Beer
Mixed Culture Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolatelike aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Fruited versions will exhibit fruit flavors in harmonious balance with other characters. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Cultured yeast may be used in the fermentation. Bacteria should be used and in evidence in this style of beer. Acidity will be contributed by bacteria, but may or may not dominate. Moderate to intense yet balanced fruity-ester flavors are evident. Diacetyl and DMS flavors should not be perceived. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Body is evident over a full range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be entered in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should not be entered here and are classified elsewhere.
06009 Dutch-Style Kuit, Kuyt or Koyt
Dutch-Style Kuit, Kuyt or Koyts are gold to copper colored ale. Chill haze and other haze is allowable. The overall aroma character of this beer is grain emphasized with a grainy-bready accent. Hop aroma is very low to low from noble hops or other traditional European varieties. The distinctive character comes from use of minimum 45% oat malt, minimum 20% wheat malt and the remainder pale malt. Hop flavor is very low to low from noble or other traditional European varieties. Hop bitterness is medium-low to medium in perceived intensity. Esters may be present at low levels. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS (dimethylsulfide) should not be perceived. This style of beer was popular in the Netherlands from 1400-1550. Body is low to medium.
11010 Belgian-Style Fruit Beer
Belgian-Style Fruit Beers are any range of color from pale to dark depending on underlying Belgian style being fruited. Clear to hazy beer is acceptable in appearance. Fruit aromas ranging from subtle to intense should be evident, and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian-, farmhouse-, saison- and/or Brettanomyces-type yeast using fruit or fruit extracts as an adjunct in either the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Malt sweetness can vary from not perceived to medium-high levels. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) and if present contribute to acidity and enhance fruity balance. Body is variable with style. Classifying these beers is complex, with exemplary versions depending on the exhibition of fruit characters more so than the addition of fruit itself, within a Belgian beer style. As an example, a fruited Saison exhibiting some Brett character would be appropriately considered as Belgian Fruit Beer; whereas a fruited Brett Beer might more appropriately be considered as Brett Beer. Lambic-Style fruit beers should be entered in the Belgian-Style Fruit Lambic category. Fruited Belgian style beers brewed with additional unusual fermentables should be entered in this category. Fruit beers fermented using German, British or American ale or lager yeast would be more appropriately categorized as American-Style Fruit Beer or as Fruit Wheat Beer. For purposes of competition coconut is defined as a vegetable; beers exhibiting coconut character would be appropriately entered as Field Beer.
03011 Session India Pale Ale
Session India Pale Ales are lower alcohol versions of any of the various American, Juicy or Hazy, British or other India Pale Ale styles from around the world. Balance and high drinkability are key to a successful Session India Pale Ale. Hop aroma and flavor attributes hew to the underlying India Pale Ale style being made at lower strength. Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. An India Pale Ale made to alcohol content below 0.5% abv (0.4% abw) is categorized as a Non-Alcohol Malt Beverage.
01012 Contemporary-Style Gose
Contemporary Goses are straw to medium amber, or, may take on the hue of added fruits or other ingredients if present. Appearance is cloudy/hazy with yeast character, and may have evidence of continued fermentation activity. A wide variety of herbal, spice, floral or fruity aromas other than found in traditional Leipzig-Style Gose are present, in harmony with other aromas. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. A wide variety of herbal, spice, floral or fruity flavors other than found in traditional Leipzig-Style Gose, are present in harmony with the overall flavor profile. Salt (table salt) character is traditional in low amounts, but may vary from absent to present in Contemporary Gose. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Contemporary Gose may be spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. Body is low to medium-low.
14013 Flavored Malt Beverage
Flavored malt beverages are brewery products that are different from traditional malt beverages like malt liquor, ales, and lagers in several aspects. Flavored malt beverages exhibit little or no traditional beer or malt beverage flavor characteristics. Their flavor is primarily derived from added flavoring rather than from malt and other materials used in fermentation. However, flavored malt beverages are marketed in traditional beer bottles and cans and distributed to the alcohol beverage market through beer and malt beverage wholesalers. Their alcohol content is similar to other malt beverages – in the range of 4-6% alcohol by volume.
14014 Energy Enhanced Malt Beverage
Energy enhanced malt beverages are alcoholic drinks that are supplemented with caffeine or other stimulants such as guarana, ginseng, or taurine. At a minimum, these beverages contain at least one percent of alcohol by volume.
01015 Double Red Ale
Double Red Ales are deep amber to dark copper/reddish brown. A small amount of chill haze is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is high, arising from any variety of hops. Medium to medium-high caramel malt character is present. Low to medium biscuit or toasted characters may also be present. Hop flavor is high and balanced with other beer characters. Hop bitterness is high to very high. Alcohol content is medium to high. Complex alcohol flavors may be evident. Fruity-ester flavors are medium. Diacetyl should not be perceived. Body is medium to full.
04016 Adambier
Adambier is light brown to very dark in color. It may or may not use wheat in its formulation. Original styles of this beer may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions of this beer. Astringency of highly roasted malt should be absent. Toast and caramel-like malt characters may be evident. Low to medium hop bitterness are perceived. Low hop flavor and aroma are perceived. It is originally a style from Dortmund. Adambier is a strong, dark, hoppy, sour ale extensively aged in wood barrels. Extensive aging and the acidification of this beer can mask malt and hop character to varying degrees. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical Aging in barrels may contribute some level of Brettanomyces and lactic character. The end result is a medium to full bodied complex beer in hop, malt, Brett and acidic balance.
06017 Grodziskie
Grodziskies are straw to golden colored. Chill haze is allowable at cold temperatures. Aroma is dominated by oak smoke notes. Fruity-ester aroma can be low. Diacetyl and DMS aromas should not be perceived. Hop aroma is not perceived to very low European noble hop aroma notes. Distinctive character comes from 100% oak wood smoked wheat malt. Overall balance is a sessionably medium to medium-high assertively oak-smoky malt emphasized beer. Hop flavor is very low to low European noble hop flavor notes. Hop bitterness is medium-low to medium clean hop bitterness. Ale fermentation temperatures are managed to lend a crisp overall flavor impression. Low fruity-ester flavor may be present. Sourness, diacetyl, and DMS should not be perceived on the palate. Grodziskie (also known as Grätzer) is a Polish ale style. Historic versions were most often bottle conditioned to relatively high carbonation levels. Body is low to medium low.
12018 Apple Wine
Like a dry white wine, balanced, and with low astringency and bitterness.
12019 Other Specialty Cider or Perry
03020 American-Style Imperial Porter
American-style imperial porters are black in color. No roast barley or strong burnt/astringent black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness. Hop bitterness is perceived at a medium-low to medium level. Hop flavor and aroma may vary from being low to medium-high. This is a full bodied beer. Ale-like fruity esters should be evident but not overpowering and compliment hop character and malt derived sweetness. Diacetyl (butterscotch) levels should be absent.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%%, standard: 5.0-7.5%%, double: 7.5-9.5%%); if no strength is specified, standard will be assumed. This subcategory is a catch-all for entries that DO NOT fit into one of the defined BJCP Specialty IPA types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, or Red IPA. Entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants MAY specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants MAY specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) - except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). If the entry falls into one of the currently defined types (Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA), it should be entered into that salient subcategory type.
12021 Common Perry
Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
12022 Traditional Perry
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
12023 New England Cider
Substantial body and character.
12024 Fruit Cider
Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.
12025 Open Category Mead
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
12026 Common Cider
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.
12027 English Cider
Generally dry, full-bodied, austere.
12028 French Cider
Medium to sweet, full-bodied, rich.
12029 Braggot
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads.
12030 Other Fruit Melomel
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
12031 Metheglin
In well-made examples of the style, the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of herbs/spices can result in widely different characteristics; allow for a variation in the final product.
12032 Pyment (Grape Melomel)
In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine.
12033 Sweet Mead
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.
12034 Cyser (Apple Melomel)
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines.
12035 Semi-Sweet Mead
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.
12036 Dry Mead
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.
11037 Aged Beer (Ale or Lager)
Beers aged for over one year. Generally beers with high hopping rates, roast malt content, high alcohol content, complex herbal, smoke or fruit content (Wood aging, Brettanomyces characters and acidic beers must be classified or entered into other categories if that option is available), A brewer may brew any type of beer of any strength and enhance its character with extended and creative aging conditions. Beers in this category may be aged in bottles or any type of food grade vessel. In competition brewers may be required to state age of beer. Competition organizer may develop guidelines in which aged beers are subcategorized by aging time, vessel, styles, etc. Brewers should provide a statement describing the nature or style of the beer. This statement could include classic or other style, special ingredients, length of aging time, etc.
11038 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. Refer to this guide when making styles stronger and appropriately identify the style created (for example: double alt, triple fest, or quadruple Pilsener).
11039 Non-Alcoholic 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 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.
11040 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 bacterial induced natural acidity. This beer is aged in wood with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Fruit and herb/spiced versions may take on the hue, flavors and aromas of added ingredients. Usually bacteria and "wild" yeasts 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. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.
11041 Historical 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. 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 can be characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Sour wood-aged beer of any color is outlined in other categories. Beers in this style may or may not have Brettanomyces character. The brewer must 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.
Entry Instructions: Catch-all category for other historical beers that have NOT been defined by the BJCP. The entrant MUST provide a description for the judges of the historical style that is NOT one of the currently defined historical style examples provided by the BJCP. Currently defined examples are: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it.
11042 Wood- and Barrel-Aged Pale to Amber Beer
Any classic style or 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 can be characterized as a complex blend of vanillin and/or other unique wood character but wood aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Sour wood-aged beer of any color is outlined in other categories. Fruited or spiced beer that is wood and barrel aged would also be appropriately entered in this category. Beers in this style may or may not have Brettanomyces character. 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.
11043 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. 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 can be characterized as a complex blend of vanillin and/or other unique wood character but wood-aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Sour wood-aged beer of any color is outlined in other categories. Dark fruited or spiced beer would also be appropriately entered in this category. Beers in this style may or may not have Brettanomyces character. 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.
11044 Wood- and Barrel-Aged Beer
A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character can be characterized as a complex blend of vanillin and/or other unique wood character, but wood aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, 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. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel and/or wood used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties) and/or barrel (whiskey, port, sherry, wine, etc.) was used in the process. The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.
11045 Historical Beer
Historical Beers are any range of color. Malt sweetness will vary dramatically depending on overall balance desired. Hop bitterness is very low to very high. Above all beers in this category are reflective of an established historical beer and/or brewing heritage from any period of time or part of the world, that are not already a beer style already established in these guidelines. This beer commemorates combinations of unique brewing ingredients and/or techniques established in past periods. Examples of Historical Beers might include current day versions of historic styles which are not represented elsewhere in these guidelines, such as Finnish-style Sahti, South American Chicha, Nepalese Chong/Chang, African sorghum based beers, and others. In evaluating these beers, judges will weigh several factors such as uniqueness, heritage, regional distinction, technical brewing skills, and balance of character, background story & information and overall spirit of the intent of this category. "Historical beers" that are not represented elsewhere as a definitive style in these guidelines could possibly be entered in such categories as Experimental, Herb & Spice, Field Beer, etc. but by choice a brewer may categorize (and enter) their beer as Historical beer.
11046 Smoke 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. Type of wood or other sources of smoke should be specified as well as the style the beer is based upon.
11047 Experimental Beer (Lager or Ale)
An experimental beer is any beer (lager, ale or other) that is primarily grain-based and employs unusual techniques and/or ingredients. A minimum 51% of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness of the process, ingredients used and creativity should be considered. Beers such as garden (vegetable), fruit, chocolate, coffee, spice, specialty or other beers that match existing categories should not be entered into this category. Beers not easily matched to existing style categories in a competition would often be entered into this category. Beers that are a combination of other categories (spice, smoke, specialty, porter, etc.) could also be entered into this category. A statement by the brewer explaining the experimental or other nature of the beer is essential in order for fair assessment in competitions. Generally, a 25-word statement would suffice in explaining the experimental nature of the beer.
11048 Indigenous Beer (Lager or Ale)
This beer style is unusual in that its impetus is to commemorate combinations of ingredients and/or techniques adopted by or unique to a particular region. At least one regional combination of ingredients and/or techniques must be unique and differentiated from ingredients and/or techniques commonly used by brewers throughout the world. There are many excellent and popular beers that are brewed with either non-traditional or traditional ingredients and/or processes yet their character may distinctively vary from all other styles currently defined or included in these guidelines. These grain-based beers are brewed reflecting local beer culture (process, ingredients, climate, etc.). This category recognizes uniquely local or regional beer types and beers distinctively not defined in any recognized style in these guidelines. They may be light or dark, strong or weak, hoppy or not hoppy. They may have characters which are unique to yeast, fermentation techniques, aging conditions, carbonation level - or higher or lower levels of profound characters normally associated with other beer types. Examples of indigenous beers might include current day versions of highly regional and/or historic styles which are not represented elsewhere in these guidelines, such as Finnish-style sahti, S American chicha, African sorghum based beers, and others. Other examples might include beers made wholly unique by use of multiple local ingredients and/or techniques, with the resulting beer being highly representative of location, as well as differentiated from traditional beer style categories. Beers brewed with non-traditional hop varieties, grains, malt, yeast or other ingredient that still closely approximate an existing classical category would be more appropriately entered into the classical category. New and innovative beers that do not represent locally adopted techniques or grown ingredients would be more appropriately entered into the experimental category. Proper evaluation of entries in this category requires the need to provide judges with additional information about the beer. A written summary illustrating the intent, background, history, design and/or development of the beer as well as describing any regional and/or stylistic context, choice of ingredients, process and any other unique information, helps establish a basis for comparison between highly diverse entries. Entering brewers must provide a statement of 100 words or less illustrating the above and why it is an indigenous beer without revealing the company's identity. This statement should be carefully crafted and will be evaluated by judges and carry significant weight in their decisions. Statements that contain information which might identify or otherwise create bias towards the entry will be modified by the Competition Manager. Entries not accompanied by this information will be at a profound disadvantage during judging.
11049 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 may or may not design and identify these beers along other style guidelines with regard to flavor, aroma and appearance profile. The beer's overall balance and character should be based on its own merits and not necessarily compared with traditional styles of beer. In competitions, brewers identify ingredients and fermentation type. NOTE: These guidelines do not supersede any government regulations. Wine, mead, flavored malt beverages or beverages other than beer as defined by the TTB (U.S. Trade and Tax Bureau) are not considered "gluten-free beer" under these guidelines.
11050 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. A statement by the brewer explaining the classic or other style of the beer, and the type of honey used is essential in order for fair assessment in competitions.
11051 Specialty Beer
Within the framework of these guidelines, Specialty Beer refers to beers brewed with atypical sources of fermentable sugar such as grains, tubers, starches, syrups, or other sources which contribute to alcohol content. The hallmark of Specialty Beers are the distinctive sensory attributes arising from these special fermentable ingredients, which should be present in the aroma, flavor, and overall balance of the beer. Examples could include maple syrup, agave, potatoes, wild rice, or any other sources of carbohydrate not commonly used in modern beer styles. Beers containing wheat are categorized in one of several wheat beer styles. The use of rice or corn would not normally be considered unusual since these adjuncts are commonly used in beer production. However, beers made with rice or corn varieties which imbue highly distinctive flavor attributes might be categorized as Specialty Beers. Classifying these beers can be complex. Beers brewed with honey or rye are categorized as Specialty Honey Beer or Rye Beer respectively. Beers made with unusual fermentables, which also contain spices, fruits, or other ingredients, and which therefore represent a combination of two or more hybrid beer styles, are categorized as Experimental Beers. Within the framework of these guidelines, nuts generally impart much more flavor than fermentables, and beers containing nuts are categorized as Field Beer. Likewise, within the framework of these guidelines, coconut is defined as a vegetable and beers containing coconut are categorized as Field Beer. Beers brewed with roots, seeds, flowers etc. which exhibit herbal or spicy characters are categorized as Herb and Spice Beers. While beers brewed with fruits or vegetables may derive fermentable carbohydrate from those sources, they are most appropriately categorized as Fruit Beer or Field Beer respectively. Beers representing various India Pale Ale or Imperial India Pale Ale styles brewed with unusual fermentables, and which may or may not also contain fruit(s), spice(s) or other ingredients, are categorized as Experimental India Pale Ale.
11052 Herb and Spice Beer
Herb beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense) character, though individual characters of herbs and/or spices used may not always be identifiable. Under hopping often, but not always, allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on perceived balance of flavors. Note: Chili-flavored beers that emphasize heat rather than chili flavor should be entered as a "spiced" beer. A statement by the brewer explaining what herbs or spices are used is essential in order for fair assessment in competitions. Specifying a style upon which the beer is based may help evaluation. If this beer is a classic style with an herb or spice, the brewer should specify the classic style. If no Chocolate or Coffee category exists in a competition, then chocolate and coffee beers should be entered in this category.
11053 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. Under hopping allows chocolate to contribute to the flavor profile while not becoming excessively bitter. White Chocolate should not be entered into this category. If this beer is a classic style with chocolate or cocoa, the brewer should specify the classic style.
11054 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. Under hopping allows coffee to contribute to the flavor profile while not becoming excessively bitter. If this beer is a classic style with coffee flavor, the brewer should specify the classic style.
11055 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. These may or may not be spiced or flavored with other things. A statement by the brewer explaining the nature of the beer is essential for fair assessment in competitions. If this beer is a classic style with pumpkin, the brewer should also specify the classic style.
11056 Field Beer
Field 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. If a vegetable has an herbal or spice quality (such as the "heat" of a chili pepper), it should be classified as herb/spice beer style. Note Chili-flavored beer with notable roast or vegetal character is evident it should be entered as Field Beer. A statement by the brewer explaining what vegetables are used is essential in order for fair assessment in competitions. If this beer is a classic style with vegetables, the brewer should also specify the classic style. Note: If no Pumpkin beer category exists in a competition, then Pumpkin beers should be entered in this category.
11057 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. Color is straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. If this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If the beer is served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the lighter colored versions, diacetyl should not be perceived.
11058 Fruit Beer
Fruit beers are any beers using fruit or fruit extracts as an adjunct in either, the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to consider it in the herb and spice beers category. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. A statement by the brewer explaining what fruits are used is essential in order for fair assessment in competitions. If this beer is a classic style with fruit, the brewer should also specify the classic style.
11059 Rye Ale or Lager with or without Yeast
Rye beers can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and low to medium perception of hop bitterness. Hop aroma and flavor can be low to medium-high. These are often versions of classic styles that contain noticeable rye character in balance with other qualities of the beer. A spicy, fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is straw to amber, and the body should be light to medium in character. Diacetyl should not be perceived. If this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. A low level of tannin derived astringency may be perceived. If this style is served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the lighter colored versions, diacetyl should not be perceived. Competition directors may create specific styles of rye beer, such as Rye Pale Ale or Rye Brown Ale. A statement by the brewer indicating if the beer is based on a classic style is essential for accurate judging.
11060 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.
11061 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 malt 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 acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops.
11062 Fruit Wheat Ale or Lager with or without Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat. Fruit or fruit extracts contribute flavor and/or aroma. Perceived fruit qualities should be authentic and replicate true fruit complexity as much as possible. Color should reflect a degree of fruit's color. Hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor from yeast can be typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Body should be light to medium in character. Diacetyl should not be perceived. When 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. 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.
11063 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 wheat malt, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical but at low levels however, phenolic, clove-like characteristics should not be perceived. Appearance can be clear or with chill haze, 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.
11064 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 wheat malt, 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. These beers are typically served with the yeast in the bottle, and are cloudy when served.
11065 Ginjo Beer or Sake-Yeast Beer
A beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts used. The unique flavor and aroma of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop characters. Sake character may best be described as having mild fruitiness and a gentle and mild yeast extract-Vitamin B character. Hop bitterness, flavor and aroma should be low to medium and should harmonize with sake-like characters. High carbonation should be evident and a higher amount of alcohol may be evident. Body and mouth feel will vary depending on base style and original gravity. A slight chill haze is permissible. A very low amount of diacetyl may be perceived.
11066 American-Style Cream Ale or Lager
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.
11067 California Common Beer
California Common Beer is light amber to 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 and 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.
10068 International-Style Pilsener
International 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.
10069 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.
11070 Session Beer
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. Drinkability is a character in the overall balance of these beers. Beers in this category must not exceed 4.1% alcohol by weight (5.1% alcohol by volume).
09071 Australasian, Latin American or Tropical-Style Light Lager
Australasian or Tropical light lagers are very light in color and light bodied. They have no hop flavor or aroma, and hop bitterness is negligibly to moderately perceived. Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing to a slight apple-like-like fruity ester. Sugar, corn, rice, and other cereal grains are used as an adjunct. Chill haze and diacetyl should be absent. Fruity esters should be very low.
09072 Baltic-Style Porter
A true smooth cold-fermented and cold lagered beer, brewed with lager yeast. Black to very deep ruby/garnet in color. Overall, Baltic Porters have a very smooth lagered character with distinctive caramelized sugars, licorice and chocolate-like character of roasted malts and dark sugars. Roasted dark malts should not contribute bitterness, or astringent roast character. A low degree of smokiness from malt may be evident. Debitterized roast malts are best used for this style. Because of its alcoholic strength, aroma may include gentle (low) lager fruitiness (berries, grapes, plums, not banana; ale-like fruitiness from warm temperature fermentation is not appropriate), complex alcohols, cocoa-like, roast malt (and sometimes coffee-like roast barley, yet not bitter). Hop aroma is very low, though a hint of floral or sweet hop aroma can complement aromatics and flavor without dominance. Baltic Porters are not hop bitter dominated and expressed as low to medium-low. Baltic porters range from having medium to full body complemented with a medium-low to medium level of malty sweetness. No butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor.
08073 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. It has a clean, light body with discreet contributions from caramel and roasted malts. Non-malt adjuncts are often used, and hop rates are low. Hop bitterness is clean and has a short duration of impact. Hop flavor, and aroma are low. Carbonation is high. Fruity esters, diacetyl, and chill haze should not be perceived.
08074 American-Style Maerzen / 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 from golden to reddish brown. Sweet maltiness should dominate over 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.
08075 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.
08076 American-Style Amber Lager
American-style amber lagers are light amber to amber 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.
08077 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 American hop-derived citrus flavors or aromas should not be perceived. Diacetyl is not acceptable. There should be no chill haze. Competition organizers may wish to subcategorize this style into rice and corn subcategories.
08078 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).
08079 American-Style 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 are 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.
08080 American-Style Amber Light 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.
08081 American-Style Lager
Light in body and very light to straw in color, American lagers are very clean and crisp and aggressively carbonated. Flavor components should b e 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.
07082 German-Style 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. Diacetyl should be absent
07083 Kellerbier (Cellar beer) or Zwickelbier - Lager
Traditional Version of Kellerbier: Unfiltered 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. This is an unfiltered beer but it may be naturally clear due to settling of yeast during aging. They may or may not be clear. Exhibiting a small amount of yeast haze in the appearance is acceptable. Low to moderately low levels of yeast-generated sulfur compounds in aroma and flavor should be apparent, and low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. There should be no diacetyl detectable. Dry hopping is acceptable. Head retention may not be optimal. Contemporary Version of Kellerbier: Beers that are packaged or on draft which are unfiltered versions of Other Origin Ales styles. These may share many attributes of traditional versions, but are generally fully carbonated, fully lagered, with full head retention and absent of acetaldehyde.
07084 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 sweet malty character should come through in the aroma and flavor. A lightly toasted and/or bready malt character is often evident. Roast or heavy toast/caramel malt character should be absent. 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 should be absent. Chill haze should not be perceived.
07085 German-Style 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. Diacetyl should be absent
07086 Bamberg-Style Bock Rauchbier
Bamberg-style Bock Rauchbier should have beech wood 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.
07087 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. Malt character should be a balance of sweetness and toasted/nut-like malt; not caramel. 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 should be absent.
07088 Bamberg-Style Märzen Rauchbier
Bamberg-style Rauchbier Märzen should have beechwood 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.
07089 Bamberg-Style Helles Rauchbier
Helles Rauchbier should have beech wood 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.
07090 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 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. Ale-like fruity esters and chill haze should not be perceived.
07091 German-Style Schwarzbier
These very dark brown to black beers have a mild roasted malt character without the associated bitterness. This is not a fullbodied 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.
07092 German-Style Oktoberfest / Wiesen (Meadow)
Today's Oktoberfest beers are characterized by a medium body and light, golden color. Sweet maltiness is mild with an equalizing balance of clean, hop bitterness. Hop aroma and flavor should be low but notable. Ale-like fruity esters should not be perceived. Diacetyl and chill haze should not be perceived. Similar or equal to Dortmunder/European-Style Export
07093 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. Diacetyl, chill haze and ale-like fruity esters should not be perceived.
07094 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. Ale-like fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
07095 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 have 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 sometimes bread-like yet always 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.
07096 Dortmunder / European-Style Export
Dortmunder has medium hop bitterness. Hop flavor and aroma from noble hops 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.
07097 German-Style Leichtbier
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.
07098 Bohemian-Style Pilsener
Traditional 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. There should be no chill haze. Its head should be dense and rich. The upper limit of original gravity of versions brewed in Czech Republic is 12.99 °Plato or 1.052 specific gravity. Esters are usually not present, but if present should be extremely low, at the limit of perception. Very low levels of diacetyl, if present, are acceptable and may accent malt character. Low levels of sulfur compounds may be present. DMS and acetaldehyde should not be present.
06099 Australian-Style Pale Ale
Australian-Style Pale Ales are light amber to light brown. Chill or hop haze may be evident. Hop aroma is often reminiscent of tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to medium-high. Malt character has a perceived low to medium caramel-candy sweetness. Hop flavor is aligned with aroma; tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to mediumhigh. Hop bitterness is low to medium. Fruity-ester aroma should be perceived. Diacetyl should be very low if present. DMS aroma should not be present. Body is low to medium.
07100 German-Style Pilsener
A classic German Pilsener is very light straw or golden in color and well hopped. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-light 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 drinkers' taste thresholds and are usually not detectable except to the trained or sensitive palate. 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.
06101 International-Style Pale Ale
International-style pale ales range from deep golden to copper in color. The style is characterized by wide range of hop characters unlike fruity, floral and citrus-like American-variety hop character and unlike earthy, herbal English-variety hop character. Moderate to high hop bitterness, flavor, and aroma is evident. International 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.
05102 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. Esters are medium to high in aroma, while, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Hop aroma and flavor may be at low to medium levels. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors, including black pepper-like notes, 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. French & Belgian-Style Saison may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like.
05103 Other Belgian-Style Ales
Recognizing the uniqueness and traditions of several other styles of Belgian Ales, the beers entered in this category will be assessed on the merits that they do not fit existing style guidelines and information that the brewer provides explaining the history and tradition of the style. Balance of character is a key component when assessing these beers. Barrel or wood-aged entries in competitions may be directed to other categories by competition director. In competitions 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.
05104 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 low to 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, cellarlike, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character. French-Style Biére de Garde may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like.
05105 Belgian-Style Table Beer
These ales and lagers are very low in alcohol and historically in Belgium 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. Competition directors may choose to break out subcategories of Traditional and Modern.
05106 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. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used in some brands.
05107 Traditional Belgian-Style Gueuze
Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may range from very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can range from absent to high.
05108 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 "lambicstyle" and may be made to resemble many of the beers of true origin. Vanillin and other wood-derived flavors should not be evident. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through addition of sugars or artificial sweeteners. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used in some brands.
05109 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 as such or as an unidentified spiciness. Phenolic spiciness and yeast flavors may be evident at mild levels. These beers are traditionally bottle conditioned and served cloudy. An unfiltered starch and yeast haze should be part of the appearance. The low to medium body should have some degree of creaminess from wheat starch. The style is further characterized by the use of noble-type hops to achieve low hop bitterness and little to no apparent hop flavor. This beer has no diacetyl and a low to medium fruity-ester level. Mild acidity is appropriate.
05110 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. Low levels of phenolic spiciness from yeast byproducts may also be perceived. Chill haze is allowable at cold temperatures.
05111 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 light amber 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.
05112 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 medium-low to medium -high, 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. Low levels of phenolic spiciness from yeast byproducts may also be perceived. Chill haze is allowable at cold temperatures.
05113 Belgian-Style Quadrupel
Quadrupels or "Quads" are characterized by the immense presence of alcohol and balanced flavor, bitterness and aromas. Its color is deep amber to rich chestnut/garnet brown. Often characterized by a mousse-like dense, sometimes amber head will top off a properly poured and served quad. Complex fruity aroma and flavor emerge reminiscent of raisins, dates, figs, grapes, plums often accompanied with a hint of winy character. Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness. Though well attenuated it usually has a full, creamy body. Hop characters do not dominate; low to low-medium bitterness is perceived. Perception of alcohol can be extreme. Clove-like phenolic flavor and aroma should not be evident. Chill haze is acceptable at low serving temperatures. Diacetyl and DMS should not be perceived. Well balanced with savoring/sipping drinkability. Oxidative character if evident in aged Quads should be mild and pleasant.
05114 Belgian-Style Blonde Ale
Belgian-style blond ales are characterized by low yet evident hop bitterness, flavor, and sometimes aroma. Light to medium body and low malt aroma with a sweet, spiced and a low to medium fruity-ester character orchestrated in flavor and aroma. Sugar may be used to lighten perceived body. They are blonde to golden in color. Noble-type hops are commonly used. Low levels of phenolic spiciness from yeast byproducts may be perceived. Diacetyl should not be perceived. Acidic character should not be present. Chill haze is allowable at cold temperatures.
05115 Belgian-Style Tripel
Tripels are often characterized by a complex, sometimes mild spicy character. Clove-like phenolic flavor and aroma may be evident at extremely low levels. Yeast-generated fruity esters, including banana, 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 and clean in body with an equalizing hop/malt balance and a perception of medium to medium high hop bitterness. Traditional Belgian Tripels are often 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. Low hop flavor is acceptable. 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, may exhibit slight yeast haze but the yeast should not be intentionally roused. Oxidative character if evident in aged Tripels should be mild and pleasant.
05116 Belgian-Style Flanders Oud Bruin or Oud Red Ales
This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong lactic sourness, and with "Reds" sometimes a balanced degree of acetic acid. Brettanomyces produced flavors and aromas are not part of character. A fruity-estery character which is often cherry-like is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness and a cocoa-like character from roast malt. Roasted malt character in aroma and flavor is acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity produced by Lactobacillus activity. 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. These final beers are often blended old with new before packaging in order to create the brewer's intended balance of characters.
04117 Kellerbier (Cellar beer) or Zwickelbier - Ale
These beers are unfiltered German-style Altbier and Kölsch. They are packaged and/or served intentionally with low to moderate amounts of yeast. Products may be filtered and again dosed with yeast in the package, manifesting themselves as bottle conditioned beers or unfiltered beer with yeast present. They will most likely not be clear, and may appear slightly hazy to moderately cloudy. Yeast character, flavor and aroma are desirable, yet 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 should be apparent in aroma and flavor, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. Head retention may not be optimal. The brewer must indicate 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 evaluation.
05118 Belgian-Style Dubbel
This medium-bodied, red to dark brown colored ale has a malty sweetness and chocolate-like caramel aroma. A light hop flavor and/or aroma is acceptable. Dubbels are also characterized by low-medium to medium bitterness. No diacetyl is acceptable. Yeastgenerated 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 and flavor may be evident.
04119 Bamberg-Style Weiss (Smoke) Rauchbier (Dunkel or Helles)
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 very dark amber. Darker (dunkel) styles should have a detectable degree of roast malt in the balance without being robust in overall character. 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.
04120 German-Style Altbier
German-Style Altbiers are copper to dark brown ales, originally from the Düsseldorf area. No chill haze should be perceived. A variety of malts including wheat may be used to produce medium-low to medium malt aroma. Fruityester aroma can be low. No diacetyl aroma should be perceived. Hop aroma is low to medium. A variety of malts including wheat may be used to produce medium-low to medium level malty flavor. Hop flavor is low to medium. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf). Fruity-ester flavors can be low. No diacetyl should be perceived. The overall impression is clean, crisp, and flavorful often with a dry finish. Body is medium.
04121 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 wellrounded aroma and flavor. As is true with all German wheat beers, hop bitterness is low and carbonation is high. Hop flavor and aroma are absent. It has a medium to full body. If dark, a mild roast malt character should emerge in flavor and to a lesser degree in the aroma. If this is served with yeast the beer may be appropriately very cloudy. No diacetyl should be perceived.
04122 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.
04123 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 this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived.
04124 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-, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like esters should be present at low to medium-high levels. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent or present at very low levels. 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.
04125 South German-Style Kristall Weizen / Kristall 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.
04126 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.
04127 Leipzig-Style Gose
Traditional examples of Gose are spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically pale gold to pale amber in color and typically contains malted barley, unmalted wheat with some traditional varieties containing oats. Hop character and malt flavors and aromas are negligible. Lemony or other citrus-like qualities are often present in aroma and on the palate. Some versions may have the spicy character of added coriander in aroma and on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery, earthy aroma and flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Modern German Gose breweries typically introduce only pure beer yeast strains for fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. Gose is typically enjoyed fresh, carbonated, and cloudy/hazy with yeast character, and may have evidence of continued fermentation activity. Overall complexity of flavors and aromas are sought while maintaining an ideal balance between acidity, yeast-enhanced spice and refreshment is ideal.
04128 Berliner-Style Weisse (Wheat)
This is very pale in color and the lightest of all the German wheat beers. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated, and very light bodied. The carbonation of a Berliner Weisse is high, and hop rates are very low. Clarity may be hazy or cloudy from yeast or chill haze. Hop character should not be perceived. Fruity esters will be evident. No diacetyl should be perceived.
03129 Specialty Stouts
See British Origin American-Style Imperial Porter Imperial porters are very dark brown to black in color. No roast barley or strong burnt/astringent black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness should be in harmony with medium-low to medium hop bitterness. This is a full bodied beer. Ale-like fruity esters should be evident but not overpowering and compliment malt derived sweetness and hop character. Hop flavor and aroma may vary from being low to medium-high. Diacetyl (butterscotch) levels should be absent.
04130 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. Light pearapple-Riesling wine-like 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.
03131 American-Style Imperial Stout
Black in color, 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.
03132 American-Style Sour Ale
American sour ales can be very light to black or take on the color of added fruits or other ingredients. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. If acidity is present it is usually in the form of lactic, acetic and other organic acids 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 a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. 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-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour may have evident full range of hop aroma and hop bitterness with a full range of 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, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Sour Ales will exhibit fruit flavors in harmonious balance with other characters.
11133 Brett Beer
Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma is evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Fruited versions will exhibit fruit flavors in harmonious balance with other characters. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Cultured yeast strains may be used in the fermentation. Beers in this style should not use bacteria or exhibit bacteria-derived characters. Moderate to intense yet balanced fruity-ester flavors are evident. Diacetyl and DMS flavors should not be perceived. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Body is evident over a full range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be entered in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should not be entered here and are classified elsewhere.
03134 American-Style Stout
Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted 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.
03135 American-Style Black Ale
American-style Black Ales are very dark to black and perceived to have medium high to high hop bitterness, flavor and aroma with medium-high alcohol content, balanced with a medium body. Fruity, floral and herbal character from hops of all origins may contribute character. The style is further characterized by a balanced and moderate degree of caramel malt and dark roasted malt flavor and aroma. High astringency and high degree of burnt roast malt character should be absent.
03136 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 evident low to medium hop flavor and aroma, medium to high hop bitterness, and a medium body. Estery and fruity-ester characters should be subdued. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
03137 Smoke Porter
Smoke porters are chestnut brown to black in color. They can exhibit a mild to assertive smoke character in balance with other beer characters. Black malt character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character should be absent. Medium to full malt sweetness, caramel and chocolate are acceptable along with medium to medium-high hop bitterness. These beers are usually medium to full bodied. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
03138 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. Perception of bitterness is moderate to medium -high. 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, honey-like 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. Oxidized, stale and aged characters are not typical of this style. Chill haze is allowable.
03139 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 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.
03140 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. Characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, are not generally acceptable in American-style Barley Wine Ale, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably. Chill haze is allowable at cold temperatures.
03141 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 the perception of medium hop bitterness, flavor, and medium 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 fruityester 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.
03142 Imperial Red Ale
Imperial Red Ales are deep amber to dark copper/reddish brown. A small amount of chill haze is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is intense, arising from any variety of hops. Medium to high caramel malt character is present. Hop flavor is intense, and balanced with other beer characters. They may use any variety of hops. Hop bitterness is intense. Alcohol content is very high and of notable character. Complex alcohol flavors may be evident. Fruity-ester flavors are medium. Diacetyl should not be perceived. Body is full.
03143 Imperial or Double India Pale Ale
Imperial or Double India Pale Ales have intense hop bitterness, flavor and aroma. Alcohol content is medium-high to high and notably evident. They range from deep golden to medium 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 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. The intention of this style of beer is to exhibit the fresh and bright character of hops. Oxidative character and aged character should not be present.
03144 American-Style Strong Pale Ale
American strong pale ales range from deep golden to copper in color. The style is characterized by floral and citrus-like American-variety hops used to produce high hop bitterness, flavor, and aroma. Note that floral, fruity, citrus-like, piney, resinous, or sulfur-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. Fruityester 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.
03145 American-Style India Pale Ale
American-style India pale ales are perceived to have medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol content. The style is further characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character. Note that one or more of these American-variety hop characters is the perceived end, but the hop characters 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 perception of hop bitterness). India pale ales possess medium maltiness which contributes to a medium body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill and/or hop haze is allowable at cold temperatures. (English and citrus-like American hops are considered enough of a distinction justifying separate American-style IPA and English-style IPA categories or subcategories. Hops of Other Origin Ales may be used for bitterness or approximating traditional American or English character. See English-style India Pale Ale
03146 Dark American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales - These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Dark color falls in the deep amber/brown to black range. Roasted malts or barley may have a range of character from subtle to robust, and should be reflected in the overall character and balance of the beer. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfurlike yeast character should be absent. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as "American-style Brett Ale."A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category
03147 Fresh "Wet" Hop Ale
Any style of ale can be made into a fresh hop or wet hop version. These ales are hopped predominantly with fresh (newly harvested and kilned) and/or undried (“wet”) hops. These beers will exhibit especially aromas and flavors of green, almost chlorophyll-like or other fresh hop characters, in harmony with the characters of the base style of the beer. These beers may be aged and enjoyed after the initial “fresh-hop” character diminishes. Unique character from “aged” fresh hop beers may emerge, but they have yet to be defined.
03148 Pale American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales - These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast character should be absent.. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as "American-style Brett Ale." A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category.
02149 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.
03150 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 medium to medium-high hop bitterness, flavor, and aroma. Note that the "traditional" style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters 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.
02151 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. European hop aroma and flavor should be low or not 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.
02152 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 malt sweetness and may have a balanced subtle degree of roast barley or roast malt character and complexity. Irish-style Red Ales have 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.
01153 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. Color is dark brown to black. 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. Diacetyl should be absent or at extremely low levels. Original gravity range and alcohol levels are indicative of English tradition of oatmeal stout.
01154 Sweet or Cream 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 and suppress some of the sweetness without contributing apparent flavor or aroma. The overall impression should be sweet and full-bodied.
01155 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, caramel and chocolate is acceptable along with medium hop bitterness. This is a lightto medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
01156 Robust Porter
Robust porters are black in color and have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Caramel and other malt sweetness should be present and in harmony with other distinguishing porter characters. 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 acceptable at very low levels. Fruity esters should be evident, balanced with roast malt and hop bitterness.
01157 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.
01158 British-Style Barley Wine Ale
British-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.
01159 Strong Ale
Light amber to mid-range brown in color, strong ales are medium to full bodied with a malty sweetness and may have low levels of roast malt character. 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. Very low levels of diacetyl are acceptable. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong.)
01160 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. If present, fruity esters are generally at low aromatic and flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures. Though there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, the current marketplace offers many Scotch Ales with peat or smoke character present at low to medium levels. Thus 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). Scotch Ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01161 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, wine-like and often sweet oxidation character. Complex estery characters may also emerge. Some very low 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. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong. Brettanomyces organisms and acidic characters reflect historical character. Competition organizers may choose to distinguish these types of old ale from modern versions.)
01162 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. Body should be low-medium to medium. 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.
01163 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.
01164 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 Scottishstyle light ales exhibited peat smoke character, the current marketplace offers many Scottish-style light ales with peat or smoke character present at low to medium levels. Thus 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). Scottish-style light ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01165 English-Style Brown Ale
English brown ales range from copper to brown in color. They have medium body and range from dry to sweet maltiness with very little hop flavor or aroma. Roast malt tones may sometimes contribute to the flavor and aroma profile. Low to medium-low levels of fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
01166 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 many Scottish-style export ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style export ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01167 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 a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style heavy ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01168 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.
01169 English-Style India Pale Ale
Most traditional interpretations of English-style India pale ales are characterized by medium-high hop bitterness with a medium to medium-high alcohol content. Hops from a variety of origins may be used to contribute to a high hopping rate. 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. Hops of Other Origin Ales may be used for bitterness or approximating traditional English character.
01170 Ordinary Bitter
Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
01171 Special Bitter or Best Bitter
Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is deep gold to copper colored. Hop bitterness should be medium and absent of harshness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
01172 Extra Special Bitter
Extra special bitter possesses medium to strong hop aroma, flavor, and bitterness. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is more pronounced than in other styles of bitter. 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 acceptable. Chill haze is allowable at cold temperatures. English or American hops may be used. (English and American hop character may be specified in subcategories.)
01173 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 or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor. Chill haze is allowable at cold temperatures.
0101 Light Australian Lager [AABC]
Light-coloured, clean tasting beer. Low flavour levels make off-flavours obvious
Commercial Examples: Cascade Premium Light
0102 Scottish Light [BJCP 14A]
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Commercial Examples: McEwans 60.
0103 London Brown Ale [BJCP 27]
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
0104 Dark Mild [BJCP 13A]
A dark, low-gravity, malt-focused English session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.
Commercial Examples: Moorhouses Black Cat, Cains Dark Mild, Theakston Traditional Mild, Highgate Mild, Brains Dark, Bankss Dark Mild.
0105 German Leichtbier [BJCP 5A]
A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.
Commercial Examples: Bitburger Light, Becks Light, Paulaner Munchner Hell Leicht, Paulaner Premium Leicht, Mahrs Leicht.
0106 Czech Pale Lager [BJCP 3A]
A lighter-bodied, rich, refreshing, hoppy, bitter, crisp pale Czech lager having the familiar flavors of the stronger Czech Pilsner-type beer but in a lower alcohol, lighter-bodied, and slightly less intense format.
Commercial Examples: Uneticke Pivo 10, Pivovar Kout na Sumave Koutska 10, Novosad Glassworks Brewery Hutske Vycepni 8, Cernyy Orel Svetle 11, Breznak Svetle Vycepni Pivo, Notch Session Pils.
0107 Ordinary Bitter [BJCP 11A]
Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Fullers Chiswick Bitter, Adnams Bitter, Youngs Bitter, Greene King IPA, Brains Bitter, Tetleys Original Bitter.
0201 Australian Lager [AABC]
Light, refreshing and thirst quenching.
Commercial Examples: Fosters Lager, Carlton Draught, XXXX, and Tooheys New
0202 Helles Bock [BJCP 4C]
A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.
Commercial Examples: Ayinger Maibock, Mahrs Bock, Hacker-Pschorr Hubertus Bock, Altenmunster Maibock, Capital Maibock, Einbecker Mai-Urbock, Blind Tiger Maibock.
0203 Australian Premium Lager [AABC]
A clean, crisp lager, designed basically for quaffing, but containing more interest and more malt and hop character than the typical Australian session lagers.
Commercial Examples: Malt Shovel Pilsner,Boags Premium Lager.
0204 International Pale Lager [BJCP 2A]
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, and can have an adjunct quality to it. Smooth, easily-drinkable lager character.
Commercial Examples: Schells Oktoberfest, Capital Winter Skal, Dos Equis Amber, Yuengling Lager, Brooklyn Lager.
0210 Munich Helles [BJCP 4A]
A clean, malty, gold-colored German lager with a smooth grainy-sweet malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.
Commercial Examples: Weihenstephaner Original, Hacker-Pschorr Munchner Gold, Burgerbrau Wolznacher Hell Naturtrub, Paulaner Premium Lager, Spaten Premium Lager, Lowenbrau Original.
0205 German Dortmunder [BJCP 5C]
A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character.
Commercial Examples: DAB Original, Dortmunder Union Export, Dortmunder Kronen, Great Lakes Dortmunder Gold, Barrel House Duvenecks Dortmunder, Gordon Biersch Golden Export, Flensburger Gold.
0206 Pre Prohibition Lager [BJCP 27]
A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.
Commercial Examples: Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch
0207 German Pils [BJCP 5D]
A light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Crisp, clean, and refreshing, a German Pils showcases the finest quality German malt and hops.
Commercial Examples: Schonramer Pils, Trumer Pils, Konig Pilsener, Paulaner Premium Pils, Stoudt Pils, Troegs Sunshine Pils.
0208 Czech Premium Pale Lager [BJCP 3B]
Rich, characterful pale Czech lager, with considerable malt and hop character and a long, crisp finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.
Commercial Examples: Kout na Sumave Koutska 12, Uneticka 12, Pilsner Urquell, Bernard Svatecn
0209 Festbier [BJCP 4B]
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
Commercial Examples: Paulaner Wiesn, Lowenbrau Oktoberfestbier, Hofbrau Festbier, Hacker-Pschorr Superior Festbier, Augustiner Oktoberfest, Schonramer Gold.
0301 International Amber Lager [BJCP 2B]
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, and can have an adjunct quality to it. Smooth, easily-drinkable lager character.
Commercial Examples: Schells Oktoberfest, Capital Winter Skal, Dos Equis Amber, Yuengling Lager, Brooklyn Lager.
0302 Czech Amber Lager [BJCP 3C]
Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.
Commercial Examples: Cerny Orel polotmava 12, Primator polotmavy 13, Jihlavsky Radnicni Pivovar Zikmund, Pivovar Vysoky Chlumec Demon, Pivovar Benesov Sedm kuli, Bernard Jantar.
0303 Munich Dunkel [BJCP 8A]
Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
Commercial Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel, Ettaler Kloster Dunkel, Chuckanut Dunkel.
0304 Vienna Lager [BJCP 7A]
A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.
Commercial Examples: Clipper City Heavy Seas Vienna Lager, Cuauhtemoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Schells Firebrick, Figueroa Mountain Danish Red Lager.
0305 Marzen [BJCP 6A]
An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy.
Commercial Examples: Buergerliches Brauhaus Saalfeld Ur-Saalfelder, Paulaner Oktoberfest, Ayinger Oktoberfest-Marzen, Hacker-Pschorr Original Oktoberfest, Weltenburg Kloster Anno 1050.
0306 Czech Dark Lager [BJCP 3D]
A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.
Commercial Examples: Kout na Sumav Tmavy 14, Pivovar Breznice Herold, U Fleku, Budvar Tmavy Lezak, Bohemian Brewery Cherny Bock 4, Devils Backbone Moran, Notch Cerne Pivo.
0307 Schwarzbier [BJCP 8B]
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Commercial Examples: Kostritzer Schwarzbier, Kulmbacher Monchshof Premium Schwarzbier, Original Badebier, Einbecker Schwarzbier, TAPS Schwarzbier, Devils Backbone Schwartz Bier.
0308 California Common [BJCP 19B]
A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.
Commercial Examples: Anchor Steam, Steamworks Steam Engine Lager, Flying Dog Old Scratch Amber Lager, Schlafly Pi Common.
0309 Dunkles Bock [BJCP 6C]
A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.
Commercial Examples: Einbecker Ur-Bock Dunkel, Kneitinger Bock, Aass Bock, Great Lakes Rockefeller Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock.
0401 Cream Ale [BJCP 1C]
A clean, well-attenuated, flavorful American lawnmower beer. Easily drinkable and refreshing, with more character than typical American lagers.
Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Liebotschaner Cream Ale, New Glarus Spotted Cow, Old Style.
0402 Blonde Ale [BJCP 18A]
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
Commercial Examples: Kona Big Wave, Pelican Kiwanda Cream Ale, Victory Summer Love, Russian River Aud Blonde, Widmer Blonde Ale.
0403 Kolsch [BJCP 5B]
A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.
Commercial Examples: Fruh Kolsch, Reissdorf Kolsch, Gaffel Kolsch, Sunner Kolsch, Muhlen Kolsch, Sion Kolsch.
0404 Belgian Pale Ale [BJCP 24B]
A moderately malty, somewhat fruity-spicy, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.
Commercial Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewers Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Blue Moon Pale Moon.
0405 Australian Sparkling Ale [BJCP 12B]
Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.
Commercial Examples: Coopers Sparkling Ale, Coopers Original Pale Ale.
0501 American Pale Ale [BJCP 18B]
A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.
Commercial Examples: Sierra Nevada Pale Ale, Firestone Walker Pale 31, Deschutes Mirror Pond, Great Lakes Burning River, Flying Dog Doggie Style, Troegs Pale Ale, Big Sky Scape Goat.
0601 Australian Bitter Ale [AABC]
A crisp, light flavoured, thirst-quenching Bitter ideally suited to a hot climate. Traditionally served well chilled and highly carbonated accentuating the characteristic tangy hop bitterness.
Commercial Examples: The major Bitter Ale brand names have survived but the modern versions are all lagers and the term “Ale” has been dropped from labelling (eg. Victoria Bitter, Melbourne Bitter, Emu Bitter).
0602 British Golden Ale [BJCP 12A]
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.
Commercial Examples: Hop Backs Summer Lightning, Golden Hills Exmoor Gold, Oakhams Jeffrey Hudson Bitter, Fullers Discovery, Kelham Islands Pale Rider, Crouch Vales Brewers Gold, Morland Old Golden Hen.
0603 Best Bitter [BJCP 11B]
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Timothy Taylor Landlord, Fullers London Pride, Coniston Bluebird Bitter, Adnams SSB, Youngs Special, Shepherd Neame Masterbrew Bitter.
0604 American Amber Ale [BJCP 19A]
An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
Commercial Examples: Troegs HopBack Amber Ale, Kona Lavaman Red Ale, Full Sail Amber, Deschutes Cinder Cone Red, Rogue American Amber Ale, Anderson Valley Boont Amber Ale, McNeills Firehouse Amber Ale, Mendocino Red Tail Ale.
0605 Altbier [BJCP 7B]
A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness).
Commercial Examples: Zum Uerige, Im Fuuchschen, Schumacher, Zum Schluussel, Schlosser Alt, Bolten Alt, Diebels Alt, Frankenheim Alt, Southampton Alt, BluCreek Altbier.
0606 Strong Bitter [BJCP 11C]
An average-strength to moderately-strong English bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Commercial Examples: Shepherd Neame Bishops Finger, Youngs Ram Rod, Samuel Smiths Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire.
0701 Scottish Heavy [BJCP 14B]
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Commercial Examples: Caledonia Smooth, Orkney Raven ale, Broughton Greenmantle Ale, McEwans 70, Tennents Special Ale.
0702 Scottish Export [BJCP 14C]
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Commercial Examples: Orkney Dark Island, Belhaven Scottish ale, Broughton Excisemans ale, Weasel Boy Plaid Ferret Scottish ale.
0703 Irish Red Ale [BJCP 15A]
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
Commercial Examples: OHaras Irish Red Ale, Franciscan Well Rebel Red, Smithwicks Irish Ale, Kilkenny Irish Beer, Caffreys Irish Ale, Wexford Irish Cream Ale.
0704 Australian Dark/Old Ale [AABC]
A dry, mildly flavoured session beer. Malt evident but evenly balanced by hop bitterness.
Commercial Examples: Tooheys Old Ale
0705 British Brown Ale [BJCP 13B]
A malty, brown caramel-centric English ale without the roasted flavors of a Porter.
Commercial Examples: Black Sheep Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Maxim Double Maxim, Newcastle Brown Ale, Samuel Smiths Nut Brown Ale.
0706 American Brown Ale [BJCP 19C]
A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.
Commercial Examples: Big Sky Moose Drool Brown Ale, Cigar City Maduro Brown Ale, Bells Best Brown, Smuttynose Old Brown Dog Ale, Brooklyn Brown Ale, Lost Coast Downtown Brown, Avery Ellies Brown Ale.
0801 English Porter [BJCP 13C]
A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile. .
Commercial Examples: Fullers London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter.
0802 American Porter [BJCP 20A]
A substantial, malty dark beer with a complex and flavorful dark malt character.
Commercial Examples: Great Lakes Edmund Fitzgerald Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter.
0803 Baltic Porter [BJCP 9C]
Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
Commercial Examples: Sinebrychoff Porter (Finland), Okocim Porter (Poland), Aldaris Porteris (Latvia), Baltika 6 Porter (Russia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Zywiec Porter (Poland), Nogne o Porter (Norway), Neuzeller Kloster-Brou Neuzeller Porter (Germany).
0901 Sweet Stout [BJCP 16A]
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.
Commercial Examples: Mackesons XXX Stout, Watneys Cream Stout, St. Peters Cream Stout, Marstons Oyster Stout, Samuel Adams Cream Stout, Left Hand Milk Stout, Lancaster Milk Stout.
0902 Irish Stout [BJCP 15B]
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
Commercial Examples: Guinness Draught, OHaras Irish Stout, Beamish Irish Stout, Murphys Irish Stout, Harpoon Boston Irish Stout.
0903 Oatmeal Stout [BJCP 16B]
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.
Commercial Examples: Samuel Smith Oatmeal Stout, Youngs Oatmeal Stout, McAuslan Oatmeal Stout, Maclays Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Troegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolavers Oatmeal Stout.
0904 Irish Extra Stout [BJCP 15C]
A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
Commercial Examples: Guinness Extra Stout, OHaras Leann Follain.
1001 Tropical Stout [BJCP 16C]
A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.
Commercial Examples: Lion Stout (Sri Lanka), Dragon Stout (Jamaica), ABC Stout (Singapore), Royal Extra "The Lion Stout" (Trinidad), Jamaica Stout (Jamaica).
1002 Foreign Extra Stout [BJCP 16D]
A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
Commercial Examples: Guinness Foreign Extra Stout, Ridgeway Foreign Export Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout.
1003 American Stout [BJCP 20B]
A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Avery Out of Bounds Stout.
1004 Imperial Stout [BJCP 20C]
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
Commercial Examples: American - North Coast Old Rasputin Imperial Stout, Cigar City Marshal Zhukovs Imperial Stout; English - Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout.
1101 English IPA [BJCP 12C]
A hoppy, moderately-strong, very well-attenuated pale English ale with a dry finish and a hoppy aroma and flavor. Classic English ingredients provide the best flavor profile.
Commercial Examples: Freeminer Trafalgar IPA, Fullers Bengal Lancer IPA, Worthington White Shield, Ridgeway IPA, Emersons 1812 IPA, Meantime India Pale Ale, Summit India Pale Ale, Samuel Smiths India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA, Marstons Old Empire, Belhaven Twisted Thistle IPA.
1102 American IPA [BJCP 21A]
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Commercial Examples: Russian River Blind Pig IPA, Bells Two-Hearted Ale, Firestone Walker Union Jack, Alpine Duet, New Belgium Ranger IPA, Fat Heads Head Hunter, Stone IPA, Lagunitas IPA.
1201 New England IPA [BJCP 21B]
Recognizable as an IPA by balance - a hop-forward, bitter, dryish beer - with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Commercial Examples: Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Tired Hands Alien Church, Tree House Julius, Trillium Congress Street. WeldWerks Juicy Bits
1202 White IPA [BJCP 21B]
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation
1203 Red IPA [BJCP 21B]
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA
1204 Brown IPA [BJCP 21B]
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janet
1205 Rye IPA [BJCP 21B]
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye
1206 Belgian IPA [BJCP 21B]
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It
1207 Black IPA [BJCP 21B]
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color
Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%).
Commercial Examples: 21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad
1208 Double IPA [BJCP 22A]
An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.
Commercial Examples: Russian River Pliny the Elder, Port Brewing Hop 15, Three Floyds Dreadnaught, Avery Majaraja, Firestone Walker Double Jack, Alchemist Heady Topper, Bells Hopslam, Stone Ruination IPA, Great Divide Hercules Double IPA, Rogue XS Imperial India Pale Ale, Fat Heads Hop Juju, Alesmith Yulesmith Summer, Sierra Nevada Hoptimum.
1301 Weissbier [BJCP 10A]
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Ayinger Brau Weisse.
1302 Witbier [BJCP 24A]
A refreshing, elegant, tasty, moderate-strength wheat-based ale.
Commercial Examples: Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bells Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale.
1303 Dunkles Weissbier [BJCP 10B]
A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.
Commercial Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen.
1304 Roggenbier [BJCP 27]
A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
Commercial Examples: Thurn und Taxis Roggen
1305 American Wheat Beer [BJCP1D]
Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Commercial Examples: Bells Oberon, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen, Boulevard Wheat Beer.
1306 Weizenbock [BJCP10C]
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a bock (standard or doppelbock). A weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
Entry Instructions: The entrant MUST specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark - Schneider Aventinus, Schneider Aventinus Eisbock, Eisenbahn Vigorosa, Plank Bavarian Dunkler Weizenbock; Pale - Weihenstephaner Vitus, Plank Bavarian Heller Weizenbock.
1307 Wheatwine [BJCP22D]
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.
Commercial Examples: Rubicon Brewing Company Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Boulevard Brewing Company Harvest Dance, Portsmouth Wheat Wine.
1401 Berliner Weisse [BJCP 23A]
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldnt seem artificial or funky.
Commercial Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Bahnhof Berliner Style Weisse, New Glarus Berliner Weiss.
1402 Gose [BJCP 27]
A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.
Commercial Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Dollnitzer Ritterguts Gose
1403 Flanders Red Ale [BJCP 23B]
A complex, sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and a melange of fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.
Commercial Examples: Rodenbach Grand Cru, Rodenbach Klassiek, Bellegems Bruin, Duchesse de Bourgogne, Petrus Oud Bruin, Southampton Flanders Red Ale.
1404 Lambic [BJCP 23D]
A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant cafe drink.
Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old ( years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.
1405 Gueuze [BJCP 23E]
A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity
Commercial Examples: Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze, Lindemans Gueuze Cuvee Rene, Girardin Gueuze (Black Label), Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze.
1406 Fruit Lambic [BJCP 23F]
A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character.
Entry Instructions: The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
Commercial Examples: Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek.
1407 Oud Bruin [BJCP 23C]
A malty, fruity, aged, somewhat sour Belgian-style brown ale.
Commercial Examples: Liefmans Goudenband, Liefmans Odnar, Liefmans Oud Bruin, Ichtegem Old Brown, Riva Vondel.
1408 Brett Beer [BJCP 28A]
An interesting and refreshing variation on the base style, often drier and fruitier than expected, with at most a light acidity. Funky notes are generally restrained in 100% Brett examples, except in older examples.
Entry Instructions: The entrant MUST specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant MUST specify if a 100% Brett fermentation was conducted. The entrant MAY specify the strain(s) of Brettanomyces used.
Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios
1409 Mixed Fermentation Sour [BJCP 28]
A sour and/or funky version of a base style of beer.
Entry Instructions: The entrant MUST specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.
Commercial Examples: Bruery Tart of Darkness, Jolly Pumpkin Calabaza Blanca, Cascade Vlad the Imp Aler, Russian River Temptation, Boulevard Love Child, Hill Farmstead Bi
1501 Saison [BJCP 25B]
Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
Entry Instructions: The entrant MUST specify the strength (table, standard, super) and the color (pale, dark).
Commercial Examples: Ellezelloise Saison, Fanome Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale.
1502 Biere de Garde [BJCP 24C]
A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambree). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Biere de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.
Entry Instructions: Entrant MUST specify blond, amber, or brown biere de garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.
Commercial Examples: Ch"Ti (brown and blond), Jenlain (amber and blond), La Choulette (all 3 versions), St. Amand (brown), Saint Sylvestre 3 Monts (blond), Russian River Perdition.
1503 Trappist Single [BJCP 26A]
A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.
Commercial Examples: Westvleteren Blond (green cap), Westmalle Extra, Achel 5 Blond, Chimay Doree, Lost Abbey Devotion.
1504 Belgian Blond Ale [BJCP 25A]
A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond.
1505 Belgian Dubbel [BJCP 26B]
A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry. Comments: Most commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle").
Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.
1506 Belgian Tripel [BJCP 26C]
A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.
Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel.
1507 Belgian Golden Strong Ale [BJCP 25C]
A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.
Commercial Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil.
1508 Belgian Dark Strong Ale [BJCP 26D]
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.
Commercial Examples: Westvleteren 12, Rochefort 10, St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8, Southampton Abbot 12, Chimay Grande Reserve, Lost Abbey Judgment Day.
1601 Wee Heavy [BJCP 17C]
Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.
Commercial Examples: Traquair House Ale, Belhaven Wee Heavy, McEwans Scotch Ale, MacAndrews Scotch Ale, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, AleSmith Wee Heavy.
1602 Doppelbock [BJCP 9A]
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Entry Instructions: The entrant MUST specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark Versions - Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Troegs Troegenator, Weihenstephaner Korbinian. Pale Versions - Eggenberg Urbock 23, EKU 28, Plank Bavarian Heller Doppelbock.
1603 Eisbock [BJCP 9B]
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Commercial Examples: Kulmbacher Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Southampton Double Ice Bock, Capital Eisphyre.
1604 British Strong Ale [BJCP 17A]
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting "English" character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
Commercial Examples: Fullers 1845, Youngs Special London Ale, Harveys Elizabethan Ale, J.W. Lees Manchester Star, Sarah Hughes Dark Ruby Mild, Samuel Smiths Winter Welcome, Fullers ESB, Adnams Broadside, Youngs Winter Warmer.
1605 Old Ale [BJCP 17B]
An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winters night" - Michael Jackson.
Commercial Examples: Gales Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Strong Suffolk Ale, Theakston Old Peculier.
1606 American Strong Ale [BJCP 22B]
A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.
Commercial Examples: Stone Arrogant Bastard, Great Lakes Nosferatu, Bear Republic Red Rocket Ale, Terrapin Big Hoppy Monster, Lagunitas Censored, Port Brewing Shark Attack Double Red.
1607 English Barleywine [BJCP 17D]
A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.
Commercial Examples: Adnams Tally Ho, Burton Bridge Thomas Sykes Old Ale, J.W. Lees Vintage Harvest Ale, Fullers Vintage Ale, Robinsons Old Tom, Fullers Golden Pride, Whitbread Gold Label.
1608 American Barleywine [BJCP 22C]
A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.
Commercial Examples: Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bells Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog.
1701 Fruit Beer [BJCP 29A]
A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of fruit used. Soured fruit beers that aren’t lambics should be entered in the Speciality category as a Belgian Speciality Ale
Commercial Examples: Bells Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Ebulum Elderberry Black Ale.
1702 Spice Herb Vegetable Beer [BJCP 30A]
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice, chilli).
Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Youngs Double Chocolate Stout, Bells Java Stout, Elysian Avatar IPA.
1703 Autumn Seasonal Beer [BJCP 30B]
An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). The beer must contain spices, and may contain vegetables and/or sugars.
Commercial Examples: Dogfish Head Punkin Ale, Southampton Pumpkin Ale.
1704 Winter Seasonal Beer [BJCP 30C]
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice).
Commercial Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Goose Island Christmas Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer.
1801 Rauchbier [BJCP 6B]
Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
Commercial Examples: Schlenkerla Rauchbier Marzen, Kaiserdom Rauchbier, Eisenbahn Defumada, Spezial Rauchbier Marzen, Victory Scarlet Fire Rauchbier.
1802 Classic Style Smoked Beer [BJCP 32A]
A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Instructions: The entrant MUST specify a Classic Style base beer. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable.
Commercial Examples: Alaskan Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier.
1803 Specialty Smoked Beer [BJCP 32B]
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Entry Instructions: The entrant MUST specify a base beer style; the base beer does not have to be a Classic Style. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant MUST specify the additional ingredients or processes that make this a specialty smoked beer.
1804 Wood Aged Beer [BJCP 33A]
A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Instructions: The entrant MUST specify the type of wood used and the char level (if charred). The entrant MUST specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.
1805 Specialty Wood?Aged Beer [BJCP 33B]
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
Entry Instructions: The entrant MUST specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. The entrant MUST specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients adds to the beer.
Commercial Examples: The Lost Abbey Angel"s Share Ale, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, many microbreweries have specialty beers served only on premises often directly from the cask.
1806 Belgian Specialty Ale [AABC]
This is a catch-all style for any Belgian-style beer not fitting any other Belgian style. The style can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn"t have its own style or to create an artisanal or experimental beer of the brewer"s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry
Entry Instructions: The judges must understand the brewer’s intent in order to properly judge an entry in this style. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this style.
Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Still Nacht; La Chouffe, McChouffe,
1807 Alternative Grain Beer [BJCP 31A]
A base beer enhanced by the flavor of additional grain.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of alternative grain used.
Commercial Examples: Green’s Indian Pale Ale, Lakefront New Grist
1808 Alternative Sugar Beer [BJCP 31B]
A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Instructions: The entrant MUST specify a base style; the declared style does not have to be a Classic Style. The entrant MUST specify the type of sugar used.
Commercial Examples: Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga
1809 Experimental Beer [BJCP 34C]
This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).
Entry Instructions: The entrant MUST specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant MUST provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for comparison.
1901 Dry Mead [BJCP M1A]
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.
Commercial Examples: White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier.
1902 Semi Sweet Mead [BJCP M1B]
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge dOr and Melilot.
1903 Sweet Mead [BJCP M1C]
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Moonlight Sensual, Lurgashall Christmas Mead, Chaucers Mead, Rabbits Foot Sweet Wildflower Honey Mead, Intermiel Benoite.
1904 Fruit Mead [BJCP M2]
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Commercial Examples: Moonlight Blissful, Wild, Caress, and Mischief, White Winter Blueberry, Raspberry and Strawberry Melomels, Celestial Meads Miel Noir, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, Mountain Meadows Cranberry Mead.
1905 Fruit Spice Mead [BJCP M3A]
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Commercial Examples: Moonlight Kurts Apple Pie, Mojo, Flame, Fling, and Deviant, Celestial Meads Scheherazade, Rabbits Foot Private Reserve Pear Mead, Intermiel Rosee.
1906 Braggot [BJCP M4A]
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
Commercial Examples: Rabbits Foot Diabhal and Biere de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett.
1907 Other Mead [BJCP M3B, M4B, M4C]
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Commercial Examples: Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Tricksters Treat Agave Mead.
2001 New World Cider [BJCP C1A]
A refreshing drink of some substance - not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
Commercial Examples: [US] Uncle Johns Fruit House Winery Apple Hard Cider, Tandem Ciders Pretty Penny (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Wandering Aengus Ciderworks Bloom (OR), &Aelig;ppeltreow Appely Brut and Doux (WI).
2002 English Cider [BJCP C1B]
Generally dry, full-bodied, austere. Complex flavor profile, long finish.
Commercial Examples: [US] Westcott Bay Traditional Very Dry, Dry and Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). [UK] Olivers Traditional Dry, Hogans Dry and Medium Dry, Henneys Dry and Vintage Still, Burrow Hill Medium, Aspall English Imperial.
2003 French Cider [BJCP C1C]
Medium to sweet, full-bodied, rich.
Commercial Examples: [US] West County Reine de Pomme (MA), [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot.
2004 Perry (New World, Traditional) [BJCP C1D]
Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Commercial Examples: [US] White Winter Hard Pear Cider (WI), Uncle Johns Fruit House Winery Perry (MI).
2005 Other Cider/Perry [BJCP C2]
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.
Entry Instructions: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (levels). Entrants MUST specify sweetness (categories).
11174 Experimental India Pale Ale
Beers in this category recognize the cutting edge of IPA brewing around the world. Experimental India Pale Ales are either 1) any of White, Red, Brown, Brut (fermented with champagne yeasts), Brett (fermented with Brettanomyces), Lager (fermented with lager yeasts), or many other IPA or Imperial IPA types or combinations thereof currently in production, and fruited or spiced versions of these, or 2) fruited, spiced, field (flavored with vegetables other than chili peppers), wood- and barrel-aged, or other elaborated versions of classic American, Juicy or Hazy, Imperial, British, or any other IPA categories. They range widely in color, hop, and malt intensity and attributes, hop bitterness, balance, alcohol content, body, and overall flavor experience. Dark versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression and overall flavor experience. Lactose may be used to enhance body and balance, but should not lend to, or overwhelm, the flavor character of these beers. Classifying these beers can be complex. India Pale Ales brewed with honey are categorized here. Spiced or fruited versions of these beers, or those made with unusual fermentables or honey, are categorized as Experimental India Pale Ale. India Pale Ales flavored with nuts, coconut or other vegetables are categorized here rather than as Field Beers. However, within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers; India Pale Ale brewed with chili peppers in any form are categorized as Chili Beer.
03175 Juicy or Hazy Strong Pale Ale
Grist may include oats, wheat or other adjuncts to promote haziness. The term "juicy" is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hopderived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.
05176 Contemporary Belgian-Style Gueuze Lambic
Gueuze Lambics, whose origin is the Brussels area of Belgium, are often simply called Gueuze Lambic. Versions of this beer style made outside of the Brussels area are said to be "BelgianStyle Gueuze Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. While Traditional Gueuze Lambics are dry, Contemporary Gueuze Lambics may have a degree of sweetness contributed by sugars or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Whereas Contemporary Gueuze Lambics may incorporate specialty malts that influence the hue, flavor and aroma of the finished beer.
07177 Franconian-Style Rotbier
08178 American-Style India Pale Lager
This style of beer should exhibit the fresh character of hops. Some versions may be brewed with corn, rice, or other adjunct grains, and may exhibit attributes typical of those adjuncts.
08179 Contemporary American-Style Lager
Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made. Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and aggressively carbonated.
08180 Contemporary American-Style Light Lager
Corn, rice or other grain or sugar adjuncts may be used but all-malt formulations are also made. These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml).
01A American Light Lager
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Commercial Examples: Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light
01B American Lager
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Grain Belt Premium Lager, Coors Original, Special Export
01C Cream Ale
A clean, well-attenuated, highly carbonated, flavorful American
Commercial Examples: Genesee Cream Ale, Liebotschaner Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale
01D American Wheat Beer
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Commercial Examples: Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen
02A International Pale Lager
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Commercial Examples: Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha
02B International Amber Lager
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Commercial Examples: Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager
02C International Dark Lager
A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.
Commercial Examples: Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Special Dark, San Miguel Dark, Shiner Bock
03A Czech Pale Lager
A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.
Commercial Examples: Bernard světlé pivo 10, Březňák světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°
03B Czech Premium Pale Lager
A refreshing pale Czech lager with considerable malt and hop character and a long finish. The malt flavors are complex for a Pilsner-type beer. The bitterness is strong and clean but lacks harshness, which gives a well-balanced, rounded flavor impression that enhances drinkability.
Commercial Examples: Bernard světlé ležák 12°, Budvar 33 světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11%, Primátor Premium lager, Radegast Ryze hořká 12, Únětická pivo 12°
03C Czech Amber Lager
A malty amber Czech lager with a hop character that can vary from low to quite significant. The malt flavors also can vary, leading to different interpretations and balances ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramel-like.
Commercial Examples: Bernard Jantarový ležák 12°, Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz Démon 13, Primátor 13 polotmavé, Strakonický Dudák Klostermann polotmavý ležák
03D Czech Dark Lager
A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty balance and an interesting and complex flavor profile, with variable levels of hopping that provides a range of possible interpretations.
Commercial Examples: Bernard černý ležák 12°, Budvar tmavý ležák, Herold lmavé silné pivo 13°, Kozel Dark , Krušovice černé, Primátor dark lager, U Fleků Flekovský tmavý ležák 13°
04A Munich Helles
A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.
Commercial Examples: Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Heles
04B Festbier
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
Commercial Examples: Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier
04C Helles Bock
A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.
Commercial Examples: Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Ur-Bock, Hofbräu Maibock, Mahr’s Heller Bock
05A German Leichtbier
A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.
Commercial Examples: Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier
05B Kölsch
A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.
Commercial Examples: Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch
05C German Helles Exportbier
A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.
Commercial Examples: Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold
05D German Pils
A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.
Commercial Examples: ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils
06A Märzen
An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.
Commercial Examples: Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050
06B Rauchbier
A beechwood-smoked, malty, amber German lager. The expected M
Commercial Examples: Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen
06C Dunkels Bock
A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.
Commercial Examples: Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock
07A Vienna Lager
A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.
Commercial Examples: Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna
07B Altbier
A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.
Commercial Examples: Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier
08A Munich Dunkel
A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.
Commercial Examples: Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel
08B Schwarzbier
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Commercial Examples: Chuckanut Schwarz Lager, Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier
09A Doppelbock
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Entry Instructions: The entrant MUST specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark Versions - Andechs Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian; Pale Versions - Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele Auris 19, Schönbuch Doppelbock Hell, Staffelberg-Bräu Zwergator
09B Eisbock
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Commercial Examples: Kulmbacher Eisbock
09C Baltic Porter
A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.
Commercial Examples: Aldaris Mežpils Porteris, Baltika 6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter
10A Weissbier
A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.
Commercial Examples: Ayinger Bräuweisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweißbier
10B Dunkels Weissbier
A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.
Commercial Examples: Ayinger Urweisse, Ettaler Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweißbier Dunkel
10C Weizenbock
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Entry Instructions: The entrant MUST specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus
11A Ordinary Bitter
Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller’s Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter
11B Best Bitter
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Adnams Southwold Bitter, Fuller’s London Pride, Harvey’s Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord
11C Strong Bitter
An average-strength to moderately-strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Commercial Examples: Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale
12A British Golden Ale
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style, as it was initially a summer seasonal beer.
Commercial Examples: Adnams Explorer, Crouch Vale Brewers Gold, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Oakham JHB, Spitfire Golden Ale
12B Australian Sparkling Ale
A well-balanced, pale, highly-carbonated, and refreshing ale suitable for drinking in a hot climate. Fairly bitter, with a moderate herbal-spicy hop and pome fruit ester profile. Smooth, neutral malt flavors with a fuller body but a crisp, highly-attenuated finish.
Commercial Examples: Coopers Sparkling Ale
12C English IPA
A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.
Commercial Examples: Berkshire Lost Sailor IPA, Fuller's Bengal Lancer, Marston’s Old Empire IPA, Meantime London IPA, Thornbridge Jaipur, Worthington White Shield
13A Dark Mild
A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression.
Commercial Examples: Brain’s Dark, Greene King XX Mild, Hobson’s Champion Mild, Mighty Oak Oscar Wilde, Moorhouse Black Cat, Theakston Traditional Mild
13B British Brown Ale
A malty, caramelly, brown British ale without the roasted flavors of a Porter. Balanced and flavorful, but usually a little stronger than most average UK beers.
Commercial Examples: AleSmith Nut Brown Ale, Cigar City Maduro Brown Ale, Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale
13C English Porter
A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.
Commercial Examples: Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller’s London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter
14A Scottish Light
A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
Commercial Examples: Belhaven Best, McEwan’s 60/-
14B Scottish Heavy
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Commercial Examples: McEwan’s 70/-, Orkney Raven Ale
14C Scottish Export
A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
Commercial Examples: Belhaven Scottish Ale, Broughton Wee Jock 80 Shilling, Caledonian Edinburgh Castle, McEwan’s 80/-, McEwan’s Export, Traquair Bear Ale
15A Irish Red Ale
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
Commercial Examples: Franciscan Well Rebel Red, Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale
15B Irish Stout
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can range from dry and coffee-like to somewhat chocolaty.
Commercial Examples: Beamish Irish Stout, Belhaven Black Stout, Guinness Draught, Murphy’s Irish Stout, O’Hara’s Irish Stout, Porterhouse Irish Stout
15C Irish Extra Stout
A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
Commercial Examples: Guinness Extra Stout, O’Hara’s Leann Folláin, Porterhouse XXXX, Sheaf Stout
16A Sweet Stout
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
Commercial Examples: Bristol Beer Factory Milk Stout, Firestone Nitro Merlin Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson’s XXX Stout, Marston’s Pearl Jet Stout
16B Oatmeal Stout
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.
Commercial Examples: Anderson Valley Barney Flats Oatmeal Stout, Broughton Stout Jock, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Summit Oatmeal Stout, Young’s London Stout
16C Tropical Stout
A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors, yet no burnt harshness.
Commercial Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout London 1890, La Cumbre Malpais Stout, Pelican Tsunami Export Stout, Ridgeway Foreign Export Stout
16D Foreign Extra Stout
A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
Commercial Examples: Guinness Foreign Extra Stout, Ridgeway Foreign Export Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout.
17A British Strong Ale
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
Commercial Examples: Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel Smith’s Winter Welcome, Shepherd Neame 1698
17A1 Burton Ale
A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Full bodied and chewy with a balanced hoppy finish and complex malty and hoppy aroma. Fruity notes accentuate the malt richness, while the hops help balance the sweeter finish. Has some similarity in malt flavor to Wee Heavy, but with substantially more bitterness. Less strong than an English Barleywine.
Commercial Examples: The Laboratory Brewery Gone for a Burton
17B Old Ale
A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.
Commercial Examples: Avery Old Jubilation, Berlina Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier
17C Wee Heavy
Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.
Commercial Examples: Belhaven Wee Heavy, Broughton Old Jock, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale
17D English Barley Wine
A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.
Commercial Examples: Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom
18A Blonde Ale
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
Commercial Examples: Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew
18B American Pale Ale
An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.
Commercial Examples: Sierra Nevada Pale Ale, Firestone Walker Pale 31, Deschutes Mirror Pond, Great Lakes Burning River, Flying Dog Doggie Style, Troegs Pale Ale, Big Sky Scape Goat.
19A American Amber Ale
An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
Commercial Examples: Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale
19B California Common
A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.
Commercial Examples: Anchor Steam, Steamworks Steam Engine Lager
19C American Brown Ale
A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.
Commercial Examples: Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown
20A American Porter
A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.
Commercial Examples: Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter
20B American Stout
A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs
20C Imperial Stout
An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess
Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg
21A American IPA
A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Commercial Examples: Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA
21B Specialty IPA
Recognizable as an IPA by balance
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant MUST specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants MAY specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants MAY specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.
21B1 Belgian IPA
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Brewery Vivant Triomphe, Green Flash Le Freak, Houblon Chouffe, Urthel Hop It
21B2 Black IPA
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: 21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self-Righteous Black IPA
21B3 Brown IPA
Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Dogfish Head Indian Brown Ale, Harpoon Brown IPA, Russian River Janet’s Brown Ale
21B4 Red IPA
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Avery Hog Heaven, Cigar City Tocobaga Red IPA, Modern Times Blazing World, Tröegs Nugget Nectar
21B5 Rye IPA
An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Founders Red’s Rye IPA, Sierra Nevada Ruthless Rye
21B6 White IPA
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Lagunitas A Little Sumpin' Sumpin' Ale, New Belgium Accumulation
21B7 Brut IPA
A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Drake’s Brightside Extra Brut IPA, Fair State Brewing Co-Op The Brut Squad, Ommegang Brut IPA
21C Hazy IPA
An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.
Commercial Examples: Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits
22A Double IPA
An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.
Commercial Examples: Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature
22B American Strong Ale
A malty, bitter, and strong American Ale fitting in the space between American Barleywine, Double IPA, and Red IPA. The malty and hoppy flavors can be quite strong, but are generally in balance.
Commercial Examples: Arrogant Bastard Ale, Fat Head’s Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port Brewing Shark Attack Double Red Ale
22C American Barleywine
A very strong, malty, hoppy, bitter American ale with a rich palate, full mouthfeel, and warming aftertaste, suitable for contemplative sipping.
Commercial Examples: Anchor Old Foghorn, Bell’s Third Coast Old Ale, East End Gratitude, Hair of the Dog Doggie Claws, Sierra Nevada Bigfoot
22D Wheatwine
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.
Commercial Examples: The Bruery White Oak, Castelain Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree
23A Berliner Weisse
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn
Commercial Examples: Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm
23B Flanders Red Ale
A sour and fruity oak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.
Commercial Examples: Cuvée des Jacobins, Duchesse de Bourgogne, New Belgium La Folie, Rodenbach Classic, Rodenbach Grand Cru, Vichtenaar Flemish Ale
23C Oud Bruin
A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.
Commercial Examples: Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriem Oud Bruin, VanderGhinste Roodbruin
23D Lambic
A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a caf
Commercial Examples: Cantillon Grand Cru Bruocsella. In the Brussels area, many specialty cafés have draught lambic from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, Girardin and others.
23E Gueuze
A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.
Commercial Examples: 3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Oude Gueuze Boon
23F Fruit Lambic
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
Entry Instructions: The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
Commercial Examples: 3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon
23G Gose
A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.
Commercial Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook Gose
24A Witbier
A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.
Commercial Examples: Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte, St. Bernardus Wit
24B Belgian Pale Ale
A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, but has a well-balanced, malty, fruity, and often bready and toasty profile.
Commercial Examples: De Koninck Bolleke, De Ryck Special, Palm, Palm Dobble
24C Bière de Garde
A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.
Entry Instructions: Entrant MUST specify blond, amber, or brown Bière de Garde.
Commercial Examples: Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition, Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage
25A Belgian Blond Ale
A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.
Commercial Examples: Affligem Blond, Corsendonk Blond, Grimbergen Blonde, La Trappe Blond, Leffe Blond, Val-Dieu Blonde
25B Saison
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
Entry Instructions: The entrant MUST specify the strength (table, standard, super) and the color (pale, dark). The entrant may identify character grains used.
Commercial Examples: Ellezelloise Saison, Fanome Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale.
25C Belgian Golden Strong Ale
A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonation accentuate the yeast and hop character. Sparkling carbonation and effervescent, forming a rocky white head.
Commercial Examples: Brigand, Delirium Tremens, Duvel, Judas, Lucifer, Russian River Damnation
26A Belgian Single
A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.
Commercial Examples: Chimay Gold, La Trappe Puur, Russian River Redemption, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond
26B Belgian Dubbel
A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.
Commercial Examples: Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel
26C Belgian Tripel
A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.
Commercial Examples: Chimay Tripel, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple, Westmalle Tripel
26D Belgian Dark Strong Ale
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.
Commercial Examples: Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12
27A Historical Beer
The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are now known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Entry Instructions: Catch-all category for other historical beers that have NOT been defined by the BJCP. The entrant MUST provide a description for the judges of the historical style that is NOT one of the currently defined historical style examples provided by the BJCP. Currently defined examples: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it.
27A1 Kellerbier
An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.
Entry Instructions: The entrant MUST specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.
Commercial Examples: Märzen – Faust Kräusen Naturtrüb, Mahrs Bräu aU Ungespundet Kellerbier; Dunkel – Engel Kellerbier Dunkel, Paulaner Ur-Dunkel Naturtrüb; Helles – ABK Kellerbier Naturtrüb, Löwenbräu 1747 Original; Pils – Giesinger Feines Pilschen, Ketterer Zwickel-Pils
27A2 Kentucky Common
A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.
Commercial Examples: Apocalypse Brew Works 1912
27A3 Lichtenhainer
A sour, smoked, lower-gravity historical central European wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.
Commercial Examples: Live Oak Lichtenhainer, Wöllnitzer Weissbier
27A4 London Brown Ale
A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.
Commercial Examples: Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
27A5 Piwo Grodziskie
A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Commercial Examples: Live Oak Grodziskie
27A6 Pre-Prohibition Lager
A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more crisp and neutral-tasting versions exist.
Commercial Examples: Capital Supper Club, Coors Batch 19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban Chestnut Forest Park Pilsner
27A7 Pre-Prohibition Porter
A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.
Commercial Examples: Stegmaier Porter, Yuengling Porter
27A8 Roggenbier
A Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.
Commercial Examples: Thurn und Taxis Roggen
27A9 Sahti
A sweet, heavy, strong traditional Finnish farmhouse beer usually with rye and juniper, and a banana-clove yeast character.
Commercial Examples: Now made year-round by several breweries in Finland.
28A Brett Beer
Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity. Intended for beer with or without oak aging that has been fermented with Sacch and Brett, or with Brett only.
Entry Instructions: The entrant MUST specify either a Base Style, or provide a description of the ingredients, specs, or desired character. The entrant MAY specify the strains of Brett used.
Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Lost Abbey Brett Devo, Russian River Sanctification, The Bruery Saison Rue
28B Mixed Fermentation Sour Beer
A sour and funky version of a base style of beer. Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).
Entry Instructions: The entrant MUST specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.
Commercial Examples: Boulevard Love Child, Jester King Le Petit Prince, Jolly Pumpkin Oro de Calabaza, Lost Abbey Ghosts in the Forest, New Belgium Le Terroir, Russian River Temptation
28C Wild Specialty Beer
An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients. Intended for variations of a Base Style beer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-Type Ingredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).
Entry Instructions: Entrant MUST specify any Specialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant MUST specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Dominga Mimosa Sour, New Glarus Wisconsin Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme
28D Straight Sour Beer
A pale, refreshing, sour beer with a clean lactic sourness. A gentle, pale malt flavor supports the lemony sourness with moderate fruity esters. Intended for beers fermented with Sacch and Lacto, with or without oak aging, produced using any technique (e.g., traditional co-fermentation, quick kettle souring).
Commercial Examples: Rarely found, as this style is typically the base for other Specialty-Type Beers.
29A Fruit Beer
A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Instructions: The entrant MUST specify the type(s) of fruit used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items. Fruit Beers based on a Classic Style should be entered in this style, except Lambic
Commercial Examples: 21st Amendment Watermelon Wheat, Anderson Valley Blood Orange Gose, Avery Liliko’i Kepolo, Ballast Point Grapefruit Sculpin, Bell’s Cherry Stout, Founders Rübæus
29B Fruit and Spice Beer
A tasteful union of fruit, spice, and beer, but still recognizable as beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product. Use the definitions of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. For this style, the word
Entry Instructions: The entrant MUST specify the type of fruit, and the type of SHV used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice). Entrant MUST specify a description of the beer, either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Cigar City Margarita Gose, Firestone Walker Chocolate Cherry Stout, Golden Road Spicy Mango Cart, Kona Island Colada Cream Ale, New Glarus Blueberry Cocoa Stout, Sun King Orange Vanilla Sunlight
29C Specialty Fruit Beer
A appealing combination of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).
Entry Instructions: The entrant MUST specify the type of fruit used. The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: The Bruery Goses are Red, New Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA, WeldWerks Piña Colada IPA
29D Grape Ale
Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.
Entry Instructions: The entrant MUST specify the type of grape used. The entrant may provide additional information about the base style or characteristic ingredients.
Commercial Examples: Montegioco Open Mind, Birrificio del Forte Il Tralcio, Luppolajo Mons Rubus, Firestone Walker Feral Vinifera, pFriem Family Brewers Druif, 4 Árvores Abbondanza
30A Spice, Herb, or Vegetable Beer
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.
Entry Instructions: The entrant MUST specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Alesmith Speedway Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate Stout
30B Autumn Seasonal Beer
A malty, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of harvest or Thanksgiving traditions. Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.
Entry Instructions: The entrant MUST specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Dogfish Head Punkin Ale, Elysian Punkuccino, Rogue Pumpkin Patch Ale, Schlafly Pumpkin Ale, UFO Pumpkin, Weyerbacher Imperial Pumpkin
30C Winter Seasonal Beer
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of the festive season.
Entry Instructions: The entrant MUST specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Anchor Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Rogue Santa’s Private Reserve, Schlafly Christmas Ale, Troeg’s The Mad Elf
30D Specialty Spice Beer
An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable (SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. 30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.
Entry Instructions: The entrant MUST specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: New Belgium Honey Orange Tripel, Westbrook It’s Tiki Time
31A Alternative Grain Beer
A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains. An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.
Entry Instructions: he entrant MUST specify the type of alternative grain used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Blue/Point Rastafarye Ale, Green’s India Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans
31B Alternative Sugar Beer
A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product. An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.
Entry Instructions: The entrant MUST specify the type of sugar used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Bell’s Hopslam, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever
32A Classic Style Smoked Beer
A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character. Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).
Entry Instructions: The entrant MUST specify a Base Style. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable.
Commercial Examples: Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier
32B Specialty Smoked Beer
A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character. A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.
Entry Instructions: The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant MUST specify the additional ingredients or processes that make this a specialty smoked beer. Entrant MUST specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter
33A Wood-Aged Beer
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer. This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn
Entry Instructions: The entrant MUST specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant must supply a brief description of the sensory aspects the wood adds to beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo
33B Specialty Wood-Aged Beer
An elevation of the base beer style with characteristics from aging in contact with wood, including alcoholic products previously in contact with the wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.
Entry Instructions: The entrant MUST specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients add to the beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: AleSmith Barrel-Aged Old Numbskull, Founders Kentucky Breakfast Stout, Firestone Walker Parabola, Goose Island Bourbon County Stout, Great Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale
34A Commercial Specialty Beer
This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beer fits another defined style, do not enter it here.
Entry Instructions: The entrant MUST specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.
Commercial Examples: Orval, La Chouffe
34B Mixed-Style Beer
Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink. This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either: 1) A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere; 2) A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style. A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style; 3) A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style); 4) Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.). This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.
Entry Instructions: The entrant MUST specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
Commercial Examples: Birrificio Italiano Tipopils, Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union, Ommegang Helles Superior
34C Experimental Beer
This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.
Entry Instructions: The entrant MUST specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant MUST provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.
C1A New World Cider
A refreshing drink of some substance - not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
Commercial Examples: [US] Uncle John’s Fruit House Winery Apple Hard Cider, Tandem Ciders Pretty Penny (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Wandering Aengus Ciderworks Bloom (OR), &Aelig;ppeltreow Appely Brut and Doux (WI).
C1B English Cider
Generally dry, full-bodied, austere. Complex flavor profile, long finish.
Commercial Examples: [US] Westcott Bay Traditional Very Dry, Dry and Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). [UK] Oliver’s Traditional Dry, Hogan’s Dry and Medium Dry, Henney’s Dry and Vintage Still, Burrow Hill Medium, Aspall English Imperial.
C1C French Cider
Medium to sweet, full-bodied, rich.
Commercial Examples: [US] West County Reine de Pomme (MA), [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot.
C1D New World Perry
Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Commercial Examples: [US] White Winter Hard Pear Cider (WI), Uncle John’s Fruit House Winery Perry (MI).
C1E Traditional Perry
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.
Commercial Examples: [US] Appeltreow Orchard Oriole Perry (WI); [France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Oliver’s Classic, Blakeney Red, and Herefordshire Dry; Hogan’s Vintage Perry.
C2A New England Cider
Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.
Entry Instructions: Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
Commercial Examples: [US] Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).
C2B Cider with Other Fruit
Substantial. May be significantly tannic, depending on fruit added.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.
Commercial Examples: [US] West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry, Apple Blueberry, and Apricot Apple Hard Cider (MI).
C2C Applewine
Typically like a dry white wine, balanced, and with low astringency and bitterness.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
Commercial Examples: [US] Uncle John's Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).
C2D Ice Cider
This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water.
Entry Instructions: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).
Commercial Examples: [US] various from Eden Ice Cider Company and Champlain Orchards. [Canada] Domaine Pinnacle, Les Vergers de la Colline, and Cidrerie St-Nicolas (Quebec).
C2E Cider with Herbs/Spices
Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant MUST specify variety/varieties used.
Commercial Examples: [US] Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).
C2F Specialty Cider/Perry
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.
Entry Instructions: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).
LSX1 Dorada Pampeana
At the beginning Argentine homebrewers were very limited: there weren
LSX2 IPA Argenta
A decidedly hoppy and bitter, refreshing and moderately strong Argentine pale ale. The clue is drinkability without harshness and best balance. An Argentine version of the historical English style, developed in 2013 from Somos Cerveceros Association meetings, when its distinctive characteristics were defined. Different from an American IPA in that it is brewed with wheat and using Argentine hops, with its unique flavor and aroma characteristic. Based on a citrus (from Argentine hop) and wheat pairing idea, like in a Witbier. Low amounts of wheat are similar to a K
Commercial Examples: Antares Ipa Argenta, Kerze Ipa Argenta
LSX3 Italian Grape Ale
A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes. For uses outside Italy, see 29D Grape Ale.
Entry Instructions: The entrant MUST specify the type of grape used. The entrant may provide additional information about the base style or characteristic ingredients.
Commercial Examples: Montegioco Open Mind, Birrificio Barley BB5-10, Birrificio del Forte Il Tralcio, Viess Beer al mosto di gewurtztraminer, CRAK IGA Cabernet, Birrificio Apuano Ninkasi, Luppolajo Mons Rubus
LSX4 Catharina Sour
A refreshing fruited sour wheat beer with a vibrant fruit character and a clean lactic acidity. The restrained alcohol, light body, elevated carbonation, and lack of perceived bitterness allows the fresh fruit to be highlighted. The fruit is often, but not always, tropical in nature.
Entry Instructions: Entrant MUST specify the types of fresh fruit(s) used.
Commercial Examples: Armada Daenerys, Blumenau Catharina Sour Pêssego, Istepô Goiabêra, Itajahy Catharina Araçá Sour, Liffey Coroa Real, UNIKA Tangerina Clemenules
LSX5 New Zealand Pilsner
A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer.
Commercial Examples: Croucher New Zealand Pilsner, Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road Pilsner, Sawmill Pilsner, Tuatara Mot Eureka
M1A Dry Mead
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.
Commercial Examples: White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier.
M1B Semi-Sweet Mead
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Melilot.
M1C Sweet Mead
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Moonlight Sensual, Lurgashall Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead, Intermiel Benoite.
M2A Cyser
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.
Commercial Examples: Moonlight Blossom, White Winter Cyser, Rabbit’s Foot Apple Cyser.
M2B Pyment
In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.
Commercial Examples: Celestial Meads Que Syrah, Moonlight Slow Dance, Redstone Pinot Noir and White Pyment Mountain Honey Wines.
M2C Berry Mead
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Commercial Examples: Moonlight Blissful, Wild, Caress, and Mischief, White Winter Blueberry, Raspberry and Strawberry Melomels, Celestial Meads Miel Noir, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, Mountain Meadows Cranberry Mead.
M2D Stone Fruit Mead
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.
Commercial Examples: Mountain Meadows Cherry Mead, Moonlight Entice, Sumptuous, Flirt, and Smitten, Redstone Sunshine Nectar.
M2E Melomel
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
Commercial Examples: Moonlight Desire, Paramour, and Iniquity.
M3A Fruit and Spice Mead
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Commercial Examples: Moonlight Kurt’s Apple Pie, Mojo, Flame, Fling, and Deviant, Celestial Meads Scheherazade, Rabbit's Foot Private Reserve Pear Mead, Intermiel Rosee.
M3B Spice, Herb, or Vegetable Mead
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
Commercial Examples: Moonlight Wicked, Breathless, Madagascar, and Seduction, Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine, Bonair Chili.
M4A Braggot
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
Commercial Examples: Rabbit's Foot Diabhal and Biere de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett.
M4B Historical Mead
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.
Commercial Examples: Jadwiga, Saba Tej.
M4C Experimental Mead
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Commercial Examples: Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Trickster’s Treat Agave Mead.
11181 Kentucky Common
This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.
06182 New Zealand-Style Pale Ale
Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavors. Diacetyl is absent in these beers. DMS should not be present.
06182 New Zealand-Style India Pale Ale
Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hop attributes are dominant and balanced with malt character.
05184 Belgian-Style Session Ale
Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content ranging from 2.1% – 5% abv. These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood-aged or fruited versions will exhibit attributes of wood-aging or fruit(s) in harmony with overall flavor profile.
0107 German Leichtbier [BJCP 5A]
A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.
Commercial Examples: Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier
0108 Czech Pale Lager [BJCP 3A]
A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.
Commercial Examples: Bernard světlé pivo 10, Březňák světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°
0102 Scottish Light [BJCP 14A]
A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
Commercial Examples: Belhaven Best, McEwan’s 60/-
0109 Ordinary Bitter [BJCP 11A]
Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller’s Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter
0103 Scottish Heavy [BJCP 14B]
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Commercial Examples: McEwan’s 70/-, Orkney Raven Ale
0105 London Brown Ale; Historical Beer [BJCP 27]
A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.
Commercial Examples: Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
0106 Dark Mild [BJCP 13A]
A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression.
Commercial Examples: Brain’s Dark, Greene King XX Mild, Hobson’s Champion Mild, Mighty Oak Oscar Wilde, Moorhouse Black Cat, Theakston Traditional Mild
0101 Berliner Weisse [BJCP 23A]
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn
Commercial Examples: Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm
0110 Piwo Grodziskie; Historical Beer [BJCP 27]
A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Commercial Examples: Live Oak Grodziskie
0201 American Lager [BJCP 1B]
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Grain Belt Premium Lager, Coors Original, Special Export
0202 International Pale Lager [BJCP 2A]
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Commercial Examples: Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha
0203 Munich Helles [BJCP 4A]
A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.
Commercial Examples: Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Heles
0204 Helles Exportbier (Dortmunder) [BJCP 5C]
A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.
Commercial Examples: Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold
0205 Pre-Prohibition Lager; Historical Beer [BJCP 27]
A bitter and hoppy pale American adjunct lager, often with a robust, corny flavor profile, although more crisp and neutral-tasting versions exist.
Commercial Examples: Capital Supper Club, Coors Batch 19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban Chestnut Forest Park Pilsner
0206 German Pils [BJCP 5D]
A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.
Commercial Examples: ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils
0207 Czech Premium Pale Lager (Boh. Pils) [BJCP 3B]
A refreshing pale Czech lager with considerable malt and hop character and a long finish. The malt flavors are complex for a Pilsner-type beer. The bitterness is strong and clean but lacks harshness, which gives a well-balanced, rounded flavor impression that enhances drinkability.
Commercial Examples: Bernard světlé ležák 12°, Budvar 33 světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11%, Primátor Premium lager, Radegast Ryze hořká 12, Únětická pivo 12°
0208 Festbier [BJCP 4B]
A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.
Commercial Examples: Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier
0310 Kellerbier; Historical Beer [BJCP 27]
An unfiltered, unpasteurized, fully-attenuated German lager traditionally served from lagering vessels. May be a little richer, more robust, and rustic than the base styles. A fresh beer without fermentation defects associated with young, green (unfinished) beer.
Entry Instructions: The entrant MUST specify the base style: German Pils, Munich Helles, Märzen, or Munich Dunkel.
Commercial Examples: Märzen – Faust Kräusen Naturtrüb, Mahrs Bräu aU Ungespundet Kellerbier; Dunkel – Engel Kellerbier Dunkel, Paulaner Ur-Dunkel Naturtrüb; Helles – ABK Kellerbier Naturtrüb, Löwenbräu 1747 Original; Pils – Giesinger Feines Pilschen, Ketterer Zwickel-Pils
0301 International Amber Lager [BJCP 2B]
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Commercial Examples: Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager
0305 Vienna Lager [BJCP 7A]
A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.
Commercial Examples: Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna
0302 Czech Amber Lager [BJCP 3C]
A malty amber Czech lager with a hop character that can vary from low to quite significant. The malt flavors also can vary, leading to different interpretations and balances ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramel-like.
Commercial Examples: Bernard Jantarový ležák 12°, Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz Démon 13, Primátor 13 polotmavé, Strakonický Dudák Klostermann polotmavý ležák
0306 Märzen [BJCP 6A]
An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.
Commercial Examples: Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050
0304 Munich Dunkel [BJCP 8A]
A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.
Commercial Examples: Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel
0303 International Dark Lager [BJCP 2C]
A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.
Commercial Examples: Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Special Dark, San Miguel Dark, Shiner Bock
0307 Czech Dark Lager [BJCP 3D]
A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty balance and an interesting and complex flavor profile, with variable levels of hopping that provides a range of possible interpretations.
Commercial Examples: Bernard černý ležák 12°, Budvar tmavý ležák, Herold lmavé silné pivo 13°, Kozel Dark , Krušovice černé, Primátor dark lager, U Fleků Flekovský tmavý ležák 13°
0308 Schwarzbier [BJCP 8B]
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Commercial Examples: Chuckanut Schwarz Lager, Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier
0309 Rauchbier [BJCP 6B]
A beechwood-smoked, malty, amber German lager. The expected M
Commercial Examples: Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen
0401 Cream Ale [BJCP 1C]
A clean, well-attenuated, highly carbonated, flavorful American
Commercial Examples: Genesee Cream Ale, Liebotschaner Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale
0402 Blonde Ale [BJCP 18A]
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
Commercial Examples: Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew
0403 Kölsch [BJCP 5B]
A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.
Commercial Examples: Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch
0407 New Zealand Pilsner [BJCP X5]
A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer.
Commercial Examples: Croucher New Zealand Pilsner, Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road Pilsner, Sawmill Pilsner, Tuatara Mot Eureka
0405 Australian Sparkling Ale [BJCP 12B]
A well-balanced, pale, highly-carbonated, and refreshing ale suitable for drinking in a hot climate. Fairly bitter, with a moderate herbal-spicy hop and pome fruit ester profile. Smooth, neutral malt flavors with a fuller body but a crisp, highly-attenuated finish.
Commercial Examples: Coopers Sparkling Ale
0406 British Golden Ale [BJCP 12A]
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style, as it was initially a summer seasonal beer.
Commercial Examples: Adnams Explorer, Crouch Vale Brewers Gold, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Oakham JHB, Spitfire Golden Ale
0404 Belgian Pale Ale [BJCP 24B]
A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, but has a well-balanced, malty, fruity, and often bready and toasty profile.
Commercial Examples: De Koninck Bolleke, De Ryck Special, Palm, Palm Dobble
0408 Belgian Blond Ale [BJCP 25A]
A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.
Commercial Examples: Affligem Blond, Corsendonk Blond, Grimbergen Blonde, La Trappe Blond, Leffe Blond, Val-Dieu Blonde
0501 American Pale Ale [BJCP 18B]
An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.
Commercial Examples: Sierra Nevada Pale Ale, Firestone Walker Pale 31, Deschutes Mirror Pond, Great Lakes Burning River, Flying Dog Doggie Style, Troegs Pale Ale, Big Sky Scape Goat.
0601 English IPA [BJCP 12C]
A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.
Commercial Examples: Berkshire Lost Sailor IPA, Fuller's Bengal Lancer, Marston’s Old Empire IPA, Meantime London IPA, Thornbridge Jaipur, Worthington White Shield
0602 American IPA [BJCP 21A]
A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Commercial Examples: Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA
0603 Double IPA [BJCP 22A]
An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.
Commercial Examples: Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature
0701 Hazy IPA [BJCP 21C]
An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.
Commercial Examples: Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits
0709 Brut IPA, Specialty IPA [BJCP 21B]
A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Drake’s Brightside Extra Brut IPA, Fair State Brewing Co-Op The Brut Squad, Ommegang Brut IPA
0708 White IPA, Specialty IPA [BJCP 21B]
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Lagunitas A Little Sumpin' Sumpin' Ale, New Belgium Accumulation
0706 Red IPA, Specialty IPA [BJCP 21B]
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Avery Hog Heaven, Cigar City Tocobaga Red IPA, Modern Times Blazing World, Tröegs Nugget Nectar
0705 Brown IPA, Specialty IPA [BJCP 21B]
Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Dogfish Head Indian Brown Ale, Harpoon Brown IPA, Russian River Janet’s Brown Ale
0707 Rye IPA, Specialty IPA [BJCP 21B]
An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Founders Red’s Rye IPA, Sierra Nevada Ruthless Rye
0703 Belgian IPA, Specialty IPA [BJCP 21B]
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: Brewery Vivant Triomphe, Green Flash Le Freak, Houblon Chouffe, Urthel Hop It
0704 Black IPA, Specialty IPA [BJCP 21B]
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.
Entry Instructions: Entrant MUST specify a strength (session, standard, double); if no strength is specified, standard will be assumed.
Commercial Examples: 21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self-Righteous Black IPA
0801 Best Bitter [BJCP 11B]
A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.
Commercial Examples: Adnams Southwold Bitter, Fuller’s London Pride, Harvey’s Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord
0803 Altbier [BJCP 7B]
A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.
Commercial Examples: Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier
0804 California Common [BJCP 19B]
A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.
Commercial Examples: Anchor Steam, Steamworks Steam Engine Lager
0802 American Amber Ale [BJCP 19A]
An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
Commercial Examples: Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale
0805 Strong Bitter [BJCP 11C]
An average-strength to moderately-strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Commercial Examples: Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale
0901 Irish Red Ale [BJCP 15A]
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
Commercial Examples: Franciscan Well Rebel Red, Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale
0903 Kentucky Common; Historical Beer [BJCP 27]
A clean, dry, refreshing, slightly malty dark beer with high carbonation. Mild-tasting, with light toast and caramel flavors, served very fresh as a sessionable saloon beer.
Commercial Examples: Apocalypse Brew Works 1912
0902 Scottish Export [BJCP 14C]
A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.
Commercial Examples: Belhaven Scottish Ale, Broughton Wee Jock 80 Shilling, Caledonian Edinburgh Castle, McEwan’s 80/-, McEwan’s Export, Traquair Bear Ale
0904 British Brown Ale [BJCP 13B]
A malty, caramelly, brown British ale without the roasted flavors of a Porter. Balanced and flavorful, but usually a little stronger than most average UK beers.
Commercial Examples: AleSmith Nut Brown Ale, Cigar City Maduro Brown Ale, Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale
0905 American Brown Ale [BJCP 19C]
A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.
Commercial Examples: Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown
1001 English Porter [BJCP 13C]
A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.
Commercial Examples: Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller’s London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter
1002 Pre-Prohibition Porter; Historical Beer [BJCP 27]
A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.
Commercial Examples: Stegmaier Porter, Yuengling Porter
1003 American Porter [BJCP 20A]
A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.
Commercial Examples: Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter
1004 Baltic Porter [BJCP 9C]
A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.
Commercial Examples: Aldaris Mežpils Porteris, Baltika 6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter
1101 Sweet Stout [BJCP 16A]
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
Commercial Examples: Bristol Beer Factory Milk Stout, Firestone Nitro Merlin Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson’s XXX Stout, Marston’s Pearl Jet Stout
1102 Irish Stout [BJCP 15B]
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can range from dry and coffee-like to somewhat chocolaty.
Commercial Examples: Beamish Irish Stout, Belhaven Black Stout, Guinness Draught, Murphy’s Irish Stout, O’Hara’s Irish Stout, Porterhouse Irish Stout
1103 Oatmeal Stout [BJCP 16B]
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.
Commercial Examples: Anderson Valley Barney Flats Oatmeal Stout, Broughton Stout Jock, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Summit Oatmeal Stout, Young’s London Stout
1104 Irish Extra Stout [BJCP 15C]
A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
Commercial Examples: Guinness Extra Stout, O’Hara’s Leann Folláin, Porterhouse XXXX, Sheaf Stout
1201 Tropical Stout [BJCP 16C]
A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors, yet no burnt harshness.
Commercial Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout London 1890, La Cumbre Malpais Stout, Pelican Tsunami Export Stout, Ridgeway Foreign Export Stout
1202 Foreign Extra Stout [BJCP 16D]
A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
Commercial Examples: Guinness Foreign Extra Stout, Ridgeway Foreign Export Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout.
1203 American Stout [BJCP 20B]
A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs
1204 Imperial Stout [BJCP 20C]
An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess
Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg
1303 American Wheat Beer [BJCP 1D]
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Commercial Examples: Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen
1301 Weissbier [BJCP 10A]
A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.
Commercial Examples: Ayinger Bräuweisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweißbier
1302 Witbier [BJCP 24A]
A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.
Commercial Examples: Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte, St. Bernardus Wit
1305 Dunkles Weissbier [BJCP 10B]
A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.
Commercial Examples: Ayinger Urweisse, Ettaler Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweißbier Dunkel
1306 Roggenbier; Historical Beer [BJCP 27]
A Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.
Commercial Examples: Thurn und Taxis Roggen
1307 Weizenbock [BJCP 10C]
A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.
Entry Instructions: The entrant MUST specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus
1308 Wheatwine [BJCP 22D]
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.
Commercial Examples: The Bruery White Oak, Castelain Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree
1304 Lichtenhainer; Historical Beer [BJCP 27]
A sour, smoked, lower-gravity historical central European wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.
Commercial Examples: Live Oak Lichtenhainer, Wöllnitzer Weissbier
1401 Saison [BJCP 25B]
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
Entry Instructions: The entrant MUST specify the strength (table, standard, super) and the color (pale, dark). The entrant MAY identify character grains used.
Commercial Examples: Ellezelloise Saison, Fanome Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale.
1404 Belgian Single [BJCP 26A]
A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.
Commercial Examples: Chimay Gold, La Trappe Puur, Russian River Redemption, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond
1402 Bière de Garde [BJCP 24C]
A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.
Entry Instructions: Entrant MUST specify blond, amber, or brown Bière de Garde.
Commercial Examples: Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition, Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage
1403 Belgian Dubbel [BJCP 26B]
A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.
Commercial Examples: Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel
1405 Belgian Tripel [BJCP 26C]
A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.
Commercial Examples: Chimay Tripel, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple, Westmalle Tripel
1406 Belgian Golden Strong Ale [BJCP 25C]
A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonation accentuate the yeast and hop character. Sparkling carbonation and effervescent, forming a rocky white head.
Commercial Examples: Brigand, Delirium Tremens, Duvel, Judas, Lucifer, Russian River Damnation
1407 Belgian Dark Strong Ale [BJCP 26D]
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.
Commercial Examples: Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12
1501 Helles Bock [BJCP 4C]
A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.
Commercial Examples: Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Ur-Bock, Hofbräu Maibock, Mahr’s Heller Bock
1506 British Strong Ale [BJCP 17A]
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
Commercial Examples: Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel Smith’s Winter Welcome, Shepherd Neame 1698
1507 Old Ale [BJCP 17B]
A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.
Commercial Examples: Avery Old Jubilation, Berlina Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier
1502 Dunkles Bock [BJCP 6C]
A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.
Commercial Examples: Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock
1503 Doppelbock [BJCP 9A]
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Entry Instructions: The entrant select specify whether the entry is a pale or a dark variant.
Commercial Examples: Dark Versions - Andechs Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian; Pale Versions - Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele Auris 19, Schönbuch Doppelbock Hell, Staffelberg-Bräu Zwergator
1505 Wee Heavy [BJCP 17C]
Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.
Commercial Examples: Belhaven Wee Heavy, Broughton Old Jock, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale
1508 English Barleywine [BJCP 17D]
A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.
Commercial Examples: Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom
1504 Eisbock [BJCP 9B]
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Commercial Examples: Kulmbacher Eisbock
1511 Sahti; Historical Beer [BJCP 27]
A sweet, heavy, strong traditional Finnish farmhouse beer usually with rye and juniper, and a banana-clove yeast character.
Commercial Examples: Now made year-round by several breweries in Finland.
1509 American Strong Ale [BJCP 22B]
A malty, bitter, and strong American Ale fitting in the space between American Barleywine, Double IPA, and Red IPA. The malty and hoppy flavors can be quite strong, but are generally in balance.
Commercial Examples: Arrogant Bastard Ale, Fat Head’s Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port Brewing Shark Attack Double Red Ale
1510 American Barleywine [BJCP 22C]
A very strong, malty, hoppy, bitter American ale with a rich palate, full mouthfeel, and warming aftertaste, suitable for contemplative sipping.
Commercial Examples: Anchor Old Foghorn, Bell’s Third Coast Old Ale, East End Gratitude, Hair of the Dog Doggie Claws, Sierra Nevada Bigfoot
1601 Gose [BJCP 23G]
A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.
Commercial Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook Gose
1605 Straight Sour Beer [BJCP 28D]
A pale, refreshing, sour beer with a clean lactic sourness. A gentle, pale malt flavor supports the lemony sourness with moderate fruity esters. Intended for beers fermented with Sacch and Lacto, with or without oak aging, produced using any technique (e.g., traditional co-fermentation, quick kettle souring).
Commercial Examples: Rarely found, as this style is typically the base for other Specialty-Type Beers.
1602 Lambic [BJCP 23D]
A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a caf
Commercial Examples: Cantillon Grand Cru Bruocsella. In the Brussels area, many specialty cafés have draught lambic from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, Girardin and others.
1603 Gueuze [BJCP 23E]
A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.
Commercial Examples: 3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Oude Gueuze Boon
1604 Fruit Lambic [BJCP 23F]
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
Entry Instructions: The type of fruit used MUST be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
Commercial Examples: 3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon
1606 Flanders Red Ale [BJCP 23B]
A sour and fruity oak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.
Commercial Examples: Cuvée des Jacobins, Duchesse de Bourgogne, New Belgium La Folie, Rodenbach Classic, Rodenbach Grand Cru, Vichtenaar Flemish Ale
1607 Oud Bruin [BJCP 23C]
A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.
Commercial Examples: Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriem Oud Bruin, VanderGhinste Roodbruin
1608 Brett Beer [BJCP 28A]
Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity. Intended for beer with or without oak aging that has been fermented with Sacch and Brett, or with Brett only.
Entry Instructions: The entrant MUST specify either a Base Style, or provide a description of the ingredients, specs, or desired character. The entrant MAY specify the strains of Brett used.
Commercial Examples: Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Lost Abbey Brett Devo, Russian River Sanctification, The Bruery Saison Rue
1609 Mixed-Fermentation Sour Beer [BJCP 28B]
A sour and funky version of a base style of beer. Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).
Entry Instructions: The entrant MUST specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.
Commercial Examples: Boulevard Love Child, Jester King Le Petit Prince, Jolly Pumpkin Oro de Calabaza, Lost Abbey Ghosts in the Forest, New Belgium Le Terroir, Russian River Temptation
1610 Wild Specialty Beer [BJCP 28C]
An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients. Intended for variations of a Base Style beer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-Type Ingredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).
Entry Instructions: Entrant MUST specify any Specialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant MUST specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Dominga Mimosa Sour, New Glarus Wisconsin Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme
1701 Fruit Beer [BJCP 29A]
A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Entry Instructions: The entrant MUST specify the type(s) of fruit used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items. Fruit Beers based on a Classic Style should be entered in this style, except Lambic
Commercial Examples: 21st Amendment Watermelon Wheat, Anderson Valley Blood Orange Gose, Avery Liliko’i Kepolo, Ballast Point Grapefruit Sculpin, Bell’s Cherry Stout, Founders Rübæus
1702 Fruit and Spice Beer [BJCP 29B]
A tasteful union of fruit, spice, and beer, but still recognizable as beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product. Use the definitions of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. For this style, the word
Entry Instructions: The entrant MUST specify the type of fruit, and the type of SHV used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice). Entrant MUST specify a description of the beer, either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Cigar City Margarita Gose, Firestone Walker Chocolate Cherry Stout, Golden Road Spicy Mango Cart, Kona Island Colada Cream Ale, New Glarus Blueberry Cocoa Stout, Sun King Orange Vanilla Sunlight
1703 Specialty Fruit Beer [BJCP 29C]
A appealing combination of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).
Entry Instructions: The entrant MUST specify the type of fruit used. The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: The Bruery Goses are Red, New Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA, WeldWerks Piña Colada IPA
1704 Grape Ale [BJCP 29D]
Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.
Entry Instructions: The entrant MUST specify the type of grape used. The entrant MAY provide additional information about the base style or characteristic ingredients.
Commercial Examples: Montegioco Open Mind, Birrificio del Forte Il Tralcio, Luppolajo Mons Rubus, Firestone Walker Feral Vinifera, pFriem Family Brewers Druif, 4 Árvores Abbondanza
1705 Spice, Herb, or Vegetable Beer [BJCP 30A]
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.
Entry Instructions: The entrant MUST specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Alesmith Speedway Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate Stout
1706 Autumn Seasonal Beer [BJCP 30B]
A malty, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of harvest or Thanksgiving traditions. Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.
Entry Instructions: The entrant MUST specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Dogfish Head Punkin Ale, Elysian Punkuccino, Rogue Pumpkin Patch Ale, Schlafly Pumpkin Ale, UFO Pumpkin, Weyerbacher Imperial Pumpkin
1707 Winter Seasonal Beer [BJCP 30C]
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of the festive season.
Entry Instructions: The entrant MUST specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Anchor Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Rogue Santa’s Private Reserve, Schlafly Christmas Ale, Troeg’s The Mad Elf
1708 Specialty Spice Beer [BJCP 30D]
An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product. A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable (SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. 30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.
Entry Instructions: The entrant MUST specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant MUST specify the type of additional ingredient (per the introduction) or special process employed. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: New Belgium Honey Orange Tripel, Westbrook It’s Tiki Time
1801 Classic Style Smoked Beer [BJCP 32A]
A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character. Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).
Entry Instructions: The entrant MUST specify a Base Style. The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable.
Commercial Examples: Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier
1802 Specialty Smoked Beer [BJCP 32B]
A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character. A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.
Entry Instructions: The entrant MUST specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant MUST specify the additional ingredients or processes that make this a specialty smoked beer. Entrant MUST specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter
1803 Wood-Aged Beer [BJCP 33A]
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer. This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn
Entry Instructions: The entrant MUST specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant MUST supply a brief description of the sensory aspects the wood adds to beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo
1804 Specialty Wood-Aged Beer [BJCP 33B]
An elevation of the base beer style with characteristics from aging in contact with wood, including alcoholic products previously in contact with the wood. The best examples will be smooth, flavorful, well-balanced, and well-aged. This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.
Entry Instructions: The entrant MUST specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant MUST supply a brief description of the sensory aspects the ingredients add to the beer. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: AleSmith Barrel-Aged Old Numbskull, Founders Kentucky Breakfast Stout, Firestone Walker Parabola, Goose Island Bourbon County Stout, Great Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale
1805 Alternative Grain Beer [BJCP 31A]
A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains. An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.
Entry Instructions: he entrant MUST specify the type of alternative grain used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Blue/Point Rastafarye Ale, Green’s India Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans
1806 Alternative Sugar Beer [BJCP 31B]
A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product. An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.
Entry Instructions: The entrant MUST specify the type of sugar used. Entrant MUST specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Commercial Examples: Bell’s Hopslam, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever
1808 Commercial Specialty Beer [BJCP 34A]
This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beer fits another defined style, do not enter it here.
Entry Instructions: The entrant MUST specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.
Commercial Examples: Orval, La Chouffe
1809 Mixed-Style Beer [BJCP 34B]
Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink. This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either: 1) A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere; 2) A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style. A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style; 3) A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style); 4) Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.). This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.
Entry Instructions: The entrant MUST specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant MAY provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
Commercial Examples: Birrificio Italiano Tipopils, Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union, Ommegang Helles Superior
1807 Experimental Beer [BJCP 34C]
This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.
Entry Instructions: The entrant MUST specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant MUST provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.
1901 Dry Mead [BJCP M1A]
Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties.
Commercial Examples: White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier.
1902 Semi-Sweet Mead [BJCP M1B]
Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Melilot.
1903 Sweet Mead [BJCP M1C]
Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol, and honey character is the essential final measure of any mead.
Entry Instructions: Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.
Commercial Examples: Moonlight Sensual, Lurgashall Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead, Intermiel Benoite.
1904 Cyser [BJCP M2A]
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A spiced cyser should be entered as a Fruit and Spice Mead. A cyser with other fruit should be entered as a Melomel. A cyser with additional ingredients should be entered as an Experimental mead.
Commercial Examples: Moonlight Blossom, White Winter Cyser, Rabbit’s Foot Apple Cyser.
1905 Pyment [BJCP M2B]
In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected. A spiced pyment (hippocras) should be entered as a Fruit and Spice Mead. A pyment made with other fruit should be entered as a Melomel. A pyment with other ingredients should be entered as an Experimental Mead.
Commercial Examples: Celestial Meads Que Syrah, Moonlight Slow Dance, Redstone Pinot Noir and White Pyment Mountain Honey Wines.
1906 Berry Mead [BJCP M2C]
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A mead made with both berries and non-berry fruit (including apples and grapes) should be entered as a Melomel. A berry mead that is spiced should be entered as a Fruit and Spice Mead. A berry mead containing other ingredients should be entered as an Experimental Mead.
Commercial Examples: Moonlight Blissful, Wild, Caress, and Mischief, White Winter Blueberry, Raspberry and Strawberry Melomels, Celestial Meads Miel Noir, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, Mountain Meadows Cranberry Mead.
1907 Stone Fruit Mead [BJCP M2D]
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A stone fruit mead that is spiced should be entered as a Fruit and Spice Mead. A stone fruit mead that contains non-stone fruit should be entered as a Melomel. A stone fruit mead that contains other ingredients should be entered as an Experimental Mead.
Commercial Examples: Mountain Meadows Cherry Mead, Moonlight Entice, Sumptuous, Flirt, and Smitten, Redstone Sunshine Nectar.
1908 Melomel [BJCP M2E]
In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the varieties of fruit used. A melomel that is spiced should be entered as a Fruit and Spice Mead. A melomel containing other ingredients should be entered as an Experimental Mead. Melomels made with either apples or grapes as the only fruit source should be entered as Cysers and Pyments, respectively. Melomels with apples or grapes, plus other fruit should be entered in this category, not Experimental.
Commercial Examples: Moonlight Desire, Paramour, and Iniquity.
1909 Fruit and Spice Mead [BJCP M3A]
In well-made examples of the style, the fruits and spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruits and spices can result in widely different characteristics; allow for significant variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used, (although well-known spice blends may be referred to by common name, such as apple pie spices). Entrants MUST specify the types of fruits used. If only combinations of spices are used, enter as a Spice, Herb, or Vegetable Mead. If only combinations of fruits are used, enter as a Melomel. If other types of ingredients are used, enter as an Experimental Mead.
Commercial Examples: Moonlight Kurt’s Apple Pie, Mojo, Flame, Fling, and Deviant, Celestial Meads Scheherazade, Rabbit's Foot Private Reserve Pear Mead, Intermiel Rosee.
1910 Spice, Herb, or Vegetable Mead [BJCP M3B]
In well-made examples of the style, the spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of spices can result in widely different characteristics; allow for a variation in the final product.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used (although well-known spice blends may be referred to by common name, such as apple pie spices)
Commercial Examples: Moonlight Wicked, Breathless, Madagascar, and Seduction, Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine, Bonair Chili.
1911 Braggot [BJCP M4A]
A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. and honey, although the specific balance is open to creative interpretation by brewers.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Spiced Beer category as a Honey Beer.
Commercial Examples: Rabbit's Foot Diabhal and Biere de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett.
1912 Historical Mead [BJCP M4B]
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, providing a description of the mead for judges if no such description is available from the BJCP.
Commercial Examples: Jadwiga, Saba Tej.
1913 Experimental Mead [BJCP M4C]
This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.
Entry Instructions: Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.
Commercial Examples: Moonlight Utopian, Hanssens/Lurgashall Mead the Gueuze, White Winter Cherry Bracket, Mountain Meadows Trickster’s Treat Agave Mead.
2001 New World Cider [BJCP C1A]
A refreshing drink of some substance - not bland or watery. Sweet ciders MUST not be cloying. Dry ciders MUST not be too austere.
Commercial Examples: [US] Uncle John’s Fruit House Winery Apple Hard Cider, Tandem Ciders Pretty Penny (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Wandering Aengus Ciderworks Bloom (OR), &Aelig;ppeltreow Appely Brut and Doux (WI).
2002 English Cider [BJCP C1B]
Generally dry, full-bodied, austere. Complex flavor profile, long finish.
Commercial Examples: [US] Westcott Bay Traditional Very Dry, Dry and Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). [UK] Oliver’s Traditional Dry, Hogan’s Dry and Medium Dry, Henney’s Dry and Vintage Still, Burrow Hill Medium, Aspall English Imperial.
2003 French Cider [BJCP C1C]
Medium to sweet, full-bodied, rich.
Commercial Examples: [US] West County Reine de Pomme (MA), [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot.
2004 New World Perry [BJCP C1D]
Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Commercial Examples: [US] White Winter Hard Pear Cider (WI), Uncle John’s Fruit House Winery Perry (MI).
2005 Traditional Perry [BJCP C1E]
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.
Commercial Examples: [US] Appeltreow Orchard Oriole Perry (WI); [France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Oliver’s Classic, Blakeney Red, and Herefordshire Dry; Hogan’s Vintage Perry.
2006 New England Cider [BJCP C2A]
Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.
Entry Instructions: Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
Commercial Examples: [US] Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).
2007 Cider with Other Fruit [BJCP C2B]
Substantial. May be significantly tannic, depending on fruit added.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.
Commercial Examples: [US] West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry, Apple Blueberry, and Apricot Apple Hard Cider (MI).
2008 Applewine [BJCP C2C]
Typically like a dry white wine, balanced, and with low astringency and bitterness.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).
Commercial Examples: [US] Uncle John's Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).
2009 Ice Cider [BJCP C2D]
This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water.
Entry Instructions: Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).
Commercial Examples: [US] various from Eden Ice Cider Company and Champlain Orchards. [Canada] Domaine Pinnacle, Les Vergers de la Colline, and Cidrerie St-Nicolas (Quebec).
2010 Cider with Herbs/Spices [BJCP C2E]
Like a white wine with complex flavors. The apple character MUST marry with the botanicals and give a balanced result.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant MUST specify variety/varieties used.
Commercial Examples: [US] Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).
2011 Specialty Cider/Perry [BJCP C2F]
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the other BJCP categories.
Entry Instructions: Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).
C1A Low-Tannin Ciders Dry
Cider made from fermenting apples. Exhibits characteristics of ciders commonly made from low tannin apples (formerly listed as dessert or culinary). Low tannin ciders may be higher in acidity. High tannin characters, such as heavy astringency or associated mouthfeel should not be notably present. FG < 1.007 (< 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.
C1B Low-Tannin Ciders Sweet
Cider made from fermenting apples. Exhibits characteristics of ciders commonly made from low tannin apples (formerly listed as dessert or culinary). Low tannin ciders may be higher in acidity. High tannin characters, such as heavy astringency or associated mouthfeel should not be notably present. FG > 1.007 (> 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.
C2A High-Tannin Ciders Dry
Cider made from fermenting apples. Exhibits characteristics of ciders commonly made from high tannin apples (i.e. bittersweet/bittersharp, formerly listed as heirloom or cider apples). May include wild or crab apples. Tannins and some astringency should be present. Sweetness, acid and tannins should be in harmony. FG < 1.007 (< 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.
C2B High-Tannin Ciders Sweet
Cider made from fermenting apples. Exhibits characteristics of ciders commonly made from high tannin apples (i.e. bittersweet/bittersharp, formerly listed as heirloom or cider apples). May include wild or crab apples. Tannins and some astringency should be present. Sweetness, acid and tannins should be in harmony. FG > 1.007 (> 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.
C3A Red-Fleshed Ciders Dry
Cider made from fermenting apples. Ciders whose color is derived entirely from red-fleshed and/or red-skinned apples (i.e. Mountain Rose, Airlie Redflesh, Redfield, Cranberry, Dolgo, Geneva Crab, Niedzwetzkyana, Pink Pearl). May have a blend of non-red fleshed apples and red fleshed apples. Ciders whose color is derived in whole or in part from added ingredients (blueberries, grape skins, rose petals, etc.) should be entered in Fruit or Botanical. FG < 1.007 (< 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify apples used.
C3B Red-Fleshed Ciders Sweet
Cider made from fermenting apples. Ciders whose color is derived entirely from red-fleshed and/or red-skinned apples (i.e. Mountain Rose, Airlie Redflesh, Redfield, Cranberry, Dolgo, Geneva Crab, Niedzwetzkyana, Pink Pearl). May have a blend of non-red fleshed apples and red fleshed apples. Ciders whose color is derived in whole or in part from added ingredients (blueberries, grape skins, rose petals, etc.) should be entered in Fruit or Botanical. FG > 1.007 (> 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify apples used.
C4A Low-Tannin Perries
Made from pears, not apples and without apple additions. Typically crafted from perry pears, grown specifically for fermentation rather than eating.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MAY specify pears used.
C4B High-Tannin Perries
Made from pears, not apples and without apple additions. Typically crafted from perry pears, grown specifically for fermentation rather than eating.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MAY specify pears used.
C5A Wood/Oaked
Ciders must exhibit some flavors or aromas of wood aging. Wood and oak flavors should complement the base cider.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify wood used, including the type of wine, beer or spirits barrel, if applicable.

Entrants MAY specify apples and process used.
C6A Single Varietal
Cider made from a single apple variety or perry made from a single pear variety.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify apple or pear variety used.
C7A Fruit Co-Fermented
Co-Fermented Ciders are made from apples fermented with other fruit(s). Co-Fermented Perries are made from pears fermented with other fruit(s).
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify all fruits used.

Entrants MUST specify primary fruit.
C7B Fruit Post-Fermentation Addition Sweet
Post Fermentation ciders and perries have other fruit(s) added after fermentation. FG > 1.007 (> 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify all fruits used.

Entrants MUST specify primary fruit. FG > 1.007 (> 1.8 Brix).
C7C Fruit Post-Fermentation Addition Dry
Post Fermentation ciders and perries have other fruit(s) added after fermentation. FG < 1.007 (< 1.8 Brix).
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify all fruits used.

Entrants MUST specify primary fruit. FG < 1.007 (< 1.8 Brix).
C8A Botanical Hopped
Cider or perry with the addition of hops.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify hop variety or varieties.

Entrants MAY specify apples or pears used.
C8B Botanical Herbed
Cider or perry made with herbs. For the competition purposes, Herbs typically refer to the leafy, fresh part of a plant. Examples of herbs include: basil, lemongrass, lavender, mint, and rosemary. Herbs used must be in balance and the flavor of cider or perry must be present.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify herbs and and/or spices used.

Entrants MAY specify apples or pears used.
C8C Botanical Spiced
Cider or perry made with spices. For competition purposes, spices refers to the root, stem, seed, fruit, flower or bark of the tree or plant (often dried not fresh). Examples of spices: cardamom, cinnamon, allspice, cloves, nutmeg, pepper, turmeric, ginger, mace, saffron, vanilla, black pepper. Spices used must be in balance and the flavor of cider or perry must be present.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify spices and/or herbs used.

Entrants MAY specify apples or pears used.
C9A Specialty Fortified
Fortified Cider is cider that has been strengthened in alcohol either before or after fermentation, including by the addition of spirits. Fortified Cider encompasses pommeau, products made in a style similar to pommeau, and other products that emulate fortified wine styles such as apple wine and vermouth made with a base of apples and/or pears.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify the process used.

Entrants MAY specify apples or pears used.
C9B Specialty Low Alcohol/Alcohol Removed
Low ABV ciders may be made with different processes, including rehydration of apple pomace for pressing and fermenting. Ciders that have been fermented and have alcohol removed will be expected to have some complexity beyond that of fresh juice. ABV range: 0.5% - 4.5%.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify process used (i.e., alcohol removed or ciderkin production).

Entrants MAY specify apples or pears used.

ABV range: 0.5% - 4.5%.
C9C Specialty Other
A cider or perry not suitable for any other category. Made with a variety of process techniques or international cider making techniques.
Entry Instructions:

Entrants MUST specify ABV.

Entrants MUST specify processes and ingredients that make the cider not suitable for any other category.

Entrants MUST specify commercial yeast cultures or wild yeast processes (i.e., wild ferment, brettanomyces, or lactobacillus).

Entrants MUST note additions such as added sweeteners (i.e., honey or molasses).

Entrants MAY specify apples or pears used.
03184 West Coast-Style India Pale Ale
These beers are highly attenuated with an assertive hop character and a dry, crisp finish. While the West Coast India Pale Ale style has been around for some time, the style itself has progressed over time from original inception to modern day examples – this guideline serves to align directly with modern-day examples of the style.
11185 Dessert Stout or Pastry Stout
Beers in this category build on a strong dark beer base and incorporate culinary ingredients to create rich, sweet flavor profiles mimicking the character of desserts, pastries or candies. Examples of culinary ingredients used in these beers include, but are not limited to, chocolate, coffee, coconut, vanilla, maple syrup, peanut butter and marshmallow as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. While this category may overlap several other styles defined in these guidelines such as Chocolate or Cocoa Beers, Coffee Beers, Field beers, and others, the combination of a dark beer base, elevated alcohol content and rich, sweet, dessert-like flavor profiles sets this style apart as a unique entity.