2012.WBC Style Descriptions[1]

7/28/2019 2012.WBC Style Descriptions[1]

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2012 WORLD BEER CUP

COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS


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HYBRID/MIXED BEER STYLES ................................................................................ 11.American-Style Wheat Beer ............................................................................................................................. 1

A. Subcategory: Light American Wheat Ale or Lager without Yeast ...................................................................... 1B. Subcategory: Dark American Wheat Ale or Lager without Yeast ...................................................................... 12.American-Style Wheat Beer With Yeast ......................................................................................................... 1

A. Subcategory: Light American Wheat Ale or Lager with Yeast ........................................................................... 1B. Subcategory: Dark American Wheat Ale or Lager with Yeast ........................................................................... 13. Fruit Beer ........................................................................................................................................................... 24. Fruit Wheat Beer ............................................................................................................................................... 25. Field Beer or Pumpkin Beer ............................................................................................................................. 2

A. Subcategory: Field Beer ..................................................................................................................................... 2B. Subcategory: Pumpkin Beer ............................................................................................................................... 36. Herb and Spice Beer ......................................................................................................................................... 37. Chocolate Beer ................................................................................................................................................... 38. Coffee Flavored Beer ........................................................................................................................................ 39. Specialty Beer .................................................................................................................................................... 410. Rye Beer ........................................................................................................................................................... 4

A. Subcategory: Rye Ale or Lager with or without Yeast ........................................................................................ 4B. Subcategory: German-Style Rye Ale (Roggenbier) with or without Yeast ......................................................... 411. Specialty Honey Beer ...................................................................................................................................... 512. Session Beer ..................................................................................................................................................... 513. Other Strong Beer ........................................................................................................................................... 5

A. Subcategory: Other Strong Ale or Lager ............................................................................................................ 5B. Subcategory: American-Style Imperial Porter ................................................................................................... 5C. Subcategory: American-Style Wheat Wine Ale .................................................................................................. 514. Experimental Beer .......................................................................................................................................... 6

A. Subcategory: Experimental Beer ........................................................................................................................ 6B. Subcategory: Fresh Hop Ale............................................................................................................................... 615. Indigenous Beer ............................................................................................................................................... 616. Gluten-Free Beer ............................................................................................................................................. 717. American-Belgo-Style Ale............................................................................................................................... 7

A. Subcategory: Pale American-Belgo-Style Ale .................................................................................................... 7B. Subcategory: Dark American-Belgo-Style Ale ................................................................................................... 718. American-Style Sour Ale ................................................................................................................................ 7

A. Subcategory: American-Style Sour Ale ............................................................................................................... 7B. Subcategory: Fruited American-Style Sour Ale .................................................................................................. 819. American-Style Brett Ale................................................................................................................................ 820. Wood- and Barrel-Aged Beer......................................................................................................................... 9

A. Subcategory: Wood- and Barrel-Aged Pale to Amber Beer ............................................................................... 9B. Subcategory: Wood- and Barrel-Aged Dark Beer .............................................................................................. 921. Wood- and Barrel-Aged Strong Beer .......................................................................................................... 1022. Wood- and Barrel-Aged Strong Stout ......................................................................................................... 1023. Wood- and Barrel-Aged Sour Beer ............................................................................................................. 11

A. Subcategory: Wood- and Barrel-Aged Sour Beer ............................................................................................ 11B. Subcategory: Fruited Wood- and Barrel-Aged Sour Beer ............................................................................... 1124. Aged Beer ....................................................................................................................................................... 1125. Kellerbier/Zwickelbier .................................................................................................................................. 12

A. Subcategory: Unfiltered German-Style Lager .................................................................................................. 12B. Subcategory: Unfiltered German-Style Ale ...................................................................................................... 12


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26. Smoke Beer .................................................................................................................................................... 12A. Subcategory: BambergStyle Rauchbier .......................................................................................................... 12B. Subcategory: Smoke Porter .............................................................................................................................. 13C. Subcategory: Smoke Beer ................................................................................................................................. 14LAGER BEER STYLES ............................................................................................... 14Styles of Other Origin .................................................................................................... 1427. Australasian, Latin American or Tropical-Style Light Lager .................................................................. 1428. International-Style Lager ............................................................................................................................. 14

A. Subcategory: International-Style Pilsener ........................................................................................................ 14B. Subcategory: Dry Lager ................................................................................................................................... 14C. Subcategory: Other International Lager .......................................................................................................... 1429. Baltic-Style Porter ......................................................................................................................................... 15Styles of European and German Origin ...................................................................... 1530. European-Style Low-Alcohol Lager/German-Style Leicht(bier) .............................................................. 1531. German-Style Pilsener .................................................................................................................................. 1532. BohemianStyle Pilsener .............................................................................................................................. 1533. MnchnerStyle Helles ................................................................................................................................ 1634. Dortmunder/Export or German-Style Oktoberfest ................................................................................... 16

A. Subcategory: Dortmunder/European-Style Export........................................................................................... 16B. Subcategory: German-Style Oktoberfest/Wiesen .............................................................................................. 1635. Vienna-Style Lager ........................................................................................................................................ 1636. German-Style Mrzen .................................................................................................................................. 1637. European-Style Dark/Mnchner Dunkel .................................................................................................... 1738. German-Style Schwarzbier .......................................................................................................................... 1739. Traditional German-Style Bock ................................................................................................................... 1740. German-Style Heller Bock/Maibock ........................................................................................................... 1741. GermanStyle Doppelbock or Eisbock ....................................................................................................... 17A. Subcategory: GermanStyle Doppelbock ......................................................................................................... 17

B. Subcategory: GermanStyle Eisbock ................................................................................................................ 18Styles of North American Origin .................................................................................. 1842. American-Style Cream Ale or Lager ........................................................................................................... 1843. American-Style Lager or Light Lager ......................................................................................................... 18

A. Subcategory: AmericanStyle Light (Low Calorie) Lager ............................................................................... 18B. Subcategory: American-Style Low-Carbohydrate Light Lager ........................................................................ 18C. Subcategory: AmericanStyle Lager ................................................................................................................ 1844. American-Style Premium Lager or Specialty Lager .................................................................................. 19

A. Subcategory: AmericanStyle Premium Lager ................................................................................................. 19B. Subcategory: American-Style Pilsener ............................................................................................................. 19C. Subcategory: American-Style Ice Lager ........................................................................................................... 19

D. Subcategory: American-Style Malt Liquor....................................................................................................... 1945. American-Style Amber Lager ...................................................................................................................... 19

A. Subcategory: American-Style Amber Lager ..................................................................................................... 19B. Subcategory: California Common Beer ........................................................................................................... 20C. Subcategory: AmericanStyle Mrzen/Oktoberfest .......................................................................................... 2046. American-Style Dark Lager ......................................................................................................................... 20


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ALE BEER STYLES ..................................................................................................... 20Styles of Other Origin .................................................................................................... 2047. Australasian-Style Pale Ale or International-Style Pale Ale ..................................................................... 20

A. Subcategory: Australasian-Style Pale Ale ........................................................................................................ 20B. Subcategory: International-Style Pale Ale ....................................................................................................... 20Styles of German Origin ................................................................................................ 21

48. German-Style Klsch/Kln-Style Klsch .................................................................................................... 2149. German-Style Brown Ale/Dsseldorf-Style Altbier ................................................................................... 2150. German-Style Sour Ale ................................................................................................................................. 21

A. Subcategory: BerlinerStyle Weisse ................................................................................................................. 21B. Subcategory: Leipzig-Style Gose ...................................................................................................................... 2151. South German-Style Hefeweizen/Hefeweissbier......................................................................................... 2252. GermanStyle Pale Wheat Ale ..................................................................................................................... 22

A. Subcategory: South German-Style Kristal Weizen ........................................................................................... 22B. Subcategory: German-Style Leichtes Weizen ................................................................................................... 2253. German-Style Dark Wheat Ale .................................................................................................................... 23

A. Subcategory: South German-Style Bernsteinfarbenes Weizen/Weissbier ........................................................ 23B. Subcategory: South German-Style Dunkel Weizen/Dunkel Weissbier ............................................................. 2354. South German-Style Weizenbock/Weissbock ............................................................................................. 23Styles of Belgian and French Origin ............................................................................ 2355. Belgian-Style Witbier .................................................................................................................................... 2356. French- and Belgian-Style Saison ................................................................................................................ 2457. Belgian- & French-Style Ale......................................................................................................................... 24

A. Subcategory: FrenchStyle Bire de Garde ..................................................................................................... 24B. Subcategory: Other Belgian- and French-Style Ale ......................................................................................... 2458. Belgian-Style Blonde Ale or Pale Ale ........................................................................................................... 24

A. Subcategory: BelgianStyle Blonde Ale ........................................................................................................... 24B. Subcategory: Belgian

Style Pale Ale ............................................................................................................... 25

59. Belgian-Style Sour Ale .................................................................................................................................. 25A. Subcategory: BelgianStyle Lambic ................................................................................................................. 25B. Subcategory: BelgianStyle Gueuze Lambic .................................................................................................... 25C. Subcategory: BelgianStyle Fruit Lambic ....................................................................................................... 25

D. Subcategory: Other BelgianStyle Sour Ale .................................................................................................... 2660. Belgian-Style Flanders Oud Bruin or Oud Red Ale ................................................................................... 2661. Belgian-Style Dubbel ..................................................................................................................................... 2662. Belgian-Style Tripel ...................................................................................................................................... 2763. Belgian-Style Pale Strong Ale....................................................................................................................... 2764. Belgian-Style Dark Strong Ale ..................................................................................................................... 2765. Other Belgian-Style Ale ................................................................................................................................ 27A. Subcategory: Belgian-Style Table Beer ............................................................................................................ 27

B. Subcategory: Other Belgian-Style Abbey Ale ................................................................................................... 28C. Subcategory: Other Belgian-Style Strong Specialty Ale .................................................................................. 28

D. Subcategory: Other Belgian-Style Ale ............................................................................................................. 28Styles of British Origin .................................................................................................. 2866. English-Style Summer Ale ............................................................................................................................ 2867. Classic EnglishStyle Pale Ale ..................................................................................................................... 29


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68. English-Style India Pale Ale ......................................................................................................................... 2969. Ordinary Bitter .............................................................................................................................................. 29

A. Subcategory: Ordinary Bitter ........................................................................................................................... 29B. Subcategory: Special Bitter or Best Bitter ........................................................................................................ 3070. Extra Special Bitter or Strong Bitter ........................................................................................................... 30

A. Subcategory: English-Style Extra Special Bitter .............................................................................................. 30B. Subcategory: American-Style Strong Bitter ...................................................................................................... 3071. Scottish-Style Ale ........................................................................................................................................... 30

A. Subcategory: ScottishStyle Light Ale .............................................................................................................. 30B. Subcategory: ScottishStyle Heavy Ale ............................................................................................................ 31C. Subcategory: ScottishStyle Export Ale ........................................................................................................... 3172. English-Style Mild Ale .................................................................................................................................. 31

A. Subcategory: English-Style Pale Mild Ale ........................................................................................................ 31B. Subcategory: English-Style Dark Mild Ale ....................................................................................................... 3173. English-Style Brown Ale ............................................................................................................................... 3174. Brown Porter ................................................................................................................................................. 3275. Robust Porter ................................................................................................................................................ 3276. Sweet Stout ..................................................................................................................................................... 3277. Oatmeal Stout ................................................................................................................................................ 3278. Scotch Ale ....................................................................................................................................................... 32

A. Subcategory: Traditional Scotch Ale ................................................................................................................ 32B. Subcategory: Peated Scotch Ale ....................................................................................................................... 3379. British-Style Imperial Stout ......................................................................................................................... 3380. Old Ale or Strong Ale ................................................................................................................................... 33

A. Subcategory: Old Ale ........................................................................................................................................ 33B. Subcategory: Strong Ale ................................................................................................................................... 3481. Barley Wine-Style Ale ................................................................................................................................... 34

A. Subcategory: English-Style Barley Wine Ale .................................................................................................... 34B. Subcategory: American-Style Barley Wine Ale ................................................................................................ 34Styles of Irish Origin ...................................................................................................... 3482. Irish-Style Red Ale ........................................................................................................................................ 3483. Classic Irish-Style Dry Stout ........................................................................................................................ 3484. Foreign-Style Stout ........................................................................................................................................ 35Styles of North American Origin .................................................................................. 3585. Golden or Blonde Ale .................................................................................................................................... 3586. American-Style Pale Ale ............................................................................................................................... 3587. American-Style Strong Pale Ale ................................................................................................................... 3588. American-Style India Pale Ale ..................................................................................................................... 3689. Imperial India Pale Ale ................................................................................................................................. 36

90. American-Style Amber/Red Ale .................................................................................................................. 3691. Imperial Red Ale ........................................................................................................................................... 3692. American-Style Brown Ale ........................................................................................................................... 3693. AmericanStyle Black Ale ............................................................................................................................ 3794. American-Style Stout .................................................................................................................................... 3795. American-Style Imperial Stout .................................................................................................................... 37


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HYBRID/MIXED BEER STYLES

1. American-Style Wheat BeerA. Subcategory: Light American Wheat Ale or Lager without Yeast

This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, andhop 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 shouldnot 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 withoutyeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.Original Gravity (Plato): 1.036-1.050 (9-12.5 Plato) Apparent Extract/Final Gravity (Plato): 1.004-

1.016 (1-4.0 Plato) Alcohol by Weight (Volume): 3-4% (3.8-5%) Bitterness (IBU): 10-35 Color SRM(EBC): 2-10 (4-20 EBC)

B. Subcategory: Dark American Wheat Ale or Lager without Yeast

This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat,and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however,

phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body

should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a lowlevel 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 maybe part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is packaged andserved without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. Chill haze is also

acceptable.Original Gravity (Plato): 1.036-1.050 (9-12.5 Plato) Apparent Extract/Final Gravity (Plato): 1.004-


2. American-Style Wheat Beer With YeastA. Subcategory: Light American Wheat Ale or Lager with Yeast

This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat,and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma.Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should

not be perceived. Color is usually straw to light amber, and the body should be light to medium in character.Diacetyl should not be perceived. Because this style is served with yeast the character should portray a fullyeasty 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. Dur ing registration

brewers may specify pour ing instructions, choosing normal pouring, quiet pour ing, intentional rousing or

not r ousing yeast.

Original Gravity (Plato): 1.036-1.056 (9-13.8 Plato) Apparent Extract/Final Gravity (Plato): 1.006-1.018 (1.5-4.5 Plato) Alcohol by Weight (Volume): 2.8-4.4% (3.5-5.5%) Bitterness (IBU): 10-35 Color SRM (EBC): 4-10 (8-20 EBC)

B. Subcategory: Dark American Wheat Ale or Lager with YeastThis 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. Fruityestery 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 lowlevel of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may beevident 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 beserved with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill


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haze is acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance andcharacter of malt and hops. During registration brewers may specify pouring instructions, choosing normal

pouring, quiet pouri ng, intentional rousing or not rousing yeast.

Original Gravity (Plato): 1.036-1.050 (9-12.5 Plato) Apparent Extract/Final Gravity (Plato): 1.004-


3. Fruit BeerFruit beers are any beers using fruit or fruit extracts as an adjunct in any of the mash, kettle, primary or

secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruitqualities should not be overpowered by hop character. Acidic bacterial (not wild yeast) fermentation charactersmay be evident (but not necessary); they would contribute to acidity and enhance fruity balance. For purposes of

this competition, coconut is defined as a fruit, and beers containing coconut would be appropriately entered asfruit beer or fruit wheat beer, unless they are highly experimental. Beers containing a fruit (e.g. juniper berry) or

vegetable (e.g. chili pepper) with herbal or spice qualities would be more appropriately entered in the herb andspice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer

subcategory. Clear or hazy beer is acceptable in appearance. To allow for accurate judging the brewer must list

what frui t(s) are used, and may also li st a classic style of base beer or any other ingredients or processes used.

Beer entr ies not accompanied by this information wi ll be at a disadvantage dur ing judging.

Original Gravity (Plato): 1.030-1.110 (7.5-26 Plato) Apparent Extract/Final Gravity (Plato): 1.006-1.030 (1.5-7.5 Plato) Alcohol by Weight (Volume): 2-9.5% (2.5-12%) Bitterness (IBU): 5-70 ColorSRM (EBC): 5-50 (10-100 EBC) or color of fruit

4. Fruit Wheat Beer

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 fruits color. Hop rates may be low tomedium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma andflavor from yeast can be typical but at low levels; however, phenolic, clove-like characteristics should not be

perceived. Body should be light to medium in character. Diacetyl should not be perceived. When this style isserved 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 andcharacter of malt and hops. Wheat beers containing a fruit (e.g. juniper berry) or vegetable (e.g. chili pepper)with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers

containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. To allow for

accurate judging the brewer must list what f rui ts are used, and may list any other ingredients or processes

used. Beer entr ies not accompanied by this inf ormation wil l be at a disadvantage duri ng judging. Dur ing

registration brewers may specify pour ing instructions, choosing normal pouring, quiet pouring, in tenti onal

rousing or not rousing yeast.

Original Gravity (Plato): 1.0361.050 (912.5 Plato) Apparent Extract/Final Gravity (Plato): 1.0041.016 (14.0 Plato) Alcohol by Weight (Volume): 34% (3.85%) Bitterness (IBU): 1035 Color

SRM (EBC): 210 (420 EBC) or color of fruit

5. Field Beer or Pumpkin BeerA. Subcategory: Field Beer

Field beers are any beers using vegetables as an adjunct in any of the mash, kettle, primary or secondary

fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualitiesshould not be overpowered by hop character. For purposes of this competition, coconut is defined as a fruit, and

beers containing coconut would be appropriately entered as fruit beer or fruit wheat beer, unless they are highlyexperimental. Beers containing a fruit (e.g. juniper berry) or vegetable (e.g. chili pepper) with herbal or spicequalities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin

would be more appropriately entered in the pumpkin beer subcategory. Clear or hazy beer is acceptable inappearance. To allow f or accurate judging the brewer must l ist what vegetables are used, and may also li st a


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classic style of base beer, or any other i ngredients or processes used. Beer entr ies not accompanied by thi s

in formation wi ll be at a disadvantage duri ng judging.

Original Gravity (Plato): 1.030-1.110 (7.5-26 Plato) Apparent Extract/Final Gravity (Plato): 1.006-1.030 (1.5-7.5 Plato) Alcohol by Weight (Volume): 2-9.5% (2.5-12%) Bitterness (IBU): 5-70 Color

SRM (EBC): 5-50 (10-100 EBC)

B. Subcategory: Pumpkin Beer

Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, primary orsecondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Pumpkin

qualities should not be overpowered by hop character. Entries in this subcategory may or may not be spiced orflavored with other ingredients; spiced entries that do not exhibit pumpkin character would be moreappropriately entered as herb and spice beer. To all ow for accurate judging the brewer must provide

in formation about their entry; th is in formation could include a classic style of base beer, and/or any other

ingredients or processes used. Beer entr ies not accompanied by this inf ormation wil l be at a disadvantage

during judging.

Original Gravity (Plato): 1.0301.110 (7.526 Plato) Apparent Extract/Final Gravity (Plato): 1.006

1.030 (1.57.5 Plato) Alcohol by Weight (Volume): 29.5% (2.512%) Bitterness (IBU): 570 ColorSRM (EBC): 550 (10100 EBC)

6. Herb and Spice BeerHerb and spice beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than

or in addition to hops to create a distinct (ranging from subtle to intense) character, although individualcharacters of herbs and/or spices used may not always be identifiable. Underhopping often, but not always,allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on

perceived balance of flavors. Beers containing a fruit (e.g. juniper berry) or vegetable (e.g. chili pepper) withherbal or spice qualities would be appropriately entered in this category. For purposes of this competition,

coconut is defined as a fruit, and beers containing coconut would be appropriately entered as fruit beer or fruitwheat beer, unless they are highly experimental. Beers exhibiting pumpkin character would be moreappropriately entered in the pumpkin beer subcategory. To all ow for accurate judging the brewer must l ist

what herbs and/or spices are used, and may also li st a classic style of base beer. Beer entr ies not accompanied

by this information wi ll be at a disadvantage duri ng judging.

Original Gravity (Plato): 1.0301.110 (7.526 Plato) Apparent Extract/Final Gravity (Plato): 1.0061.030 (1.57.5 Plato) Alcohol by Weight (Volume): 29.5% (2.512%) Bitterness (IBU): 570 ColorSRM (EBC): 550 (10100 EBC)

7. Chocolate Beer

Chocolate beers use dark chocolate or cocoa in any of its forms otherthan or in addition to hops to create adistinct (ranging from subtle to intense) character. Underhopping allows chocolate to contribute to the flavor

profile while not becoming excessively bitter. Beers made with white chocolate should not be entered into this

category. To al low for accurate judging the brewer must li st the classic or experimental style of the base beer.

Beer entr ies not accompanied by this information wi ll be at a disadvantage dur ing judging.Original Gravity (Plato): 1.0301.110 (7.526 Plato) Apparent Extract/Final Gravity (Plato): 1.0061.030 (1.57.5 Plato) Alcohol by Weight (Volume): 29.5% (2.512%) Bitterness (IBU): 1540 Color

SRM (EBC): 1550 (30100 EBC)

8. Coffee Flavored Beer

Coffee beers use coffee in any of its forms other than or in addition to hops to create a distinct (ranging fromsubtle to intense) character. Underhopping allows coffee to contribute to the flavor profile while not becoming

excessively bitter. To all ow for accurate judging the brewer must l ist the classic or experimental style of the

base beer. Beer entr ies not accompanied by thi s information wil l be at a disadvantage dur ing judging.Original Gravity (Plato): 1.0301.110 (7.526 Plato) Apparent Extract/Final Gravity (Plato): 1.006



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9. Specialty Beer

These beers are brewed using unusual fermentable sugars, grains and starches that contribute to alcoholcontent other than, or in addition to, malted barley. As nuts generally have some degree of fermentables, beers

brewed with nuts would appropriately be entered in this category. The distinctive characters of these specialingredients should be evident either in the aroma, flavor or overall balance of the beer, but not necessarily inoverpowering quantities. For example, maple syrup or potatoes would be considered unusual. Rice, corn, or

wheat are not considered unusual. Spiced beers, fruit beers or other hybrid/mixed styles brewed using unusualfermentables, and which therefore represent combinations of two or more hybrid or mixed styles would be

entered in the experimental category. To all ow for accurate judging the brewer must li st the special

ingredient(s) used and may also l ist the classic style on wh ich the entr y is based. Beer entr ies not

accompanied by this inf ormation wil l be at a disadvantage duri ng judging.Original Gravity (Plato): 1.0301.140++ (7.540++ Plato) Apparent Extract/Final Gravity (Plato):1.0061.030+ (1.57.5+ Plato) Alcohol by Weight (Volume): 220% (2.525%) Bitterness (IBU): 0100

Color SRM (EBC): 1100 (2200 EBC)

10. Rye BeerA. Subcategory: Rye Ale or Lager with or without Yeast

This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt,

and hop rates may be low to medium-high. A spicy fruityestery aroma and flavor are typical but at low levels;however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw

to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived. A lowlevel of tannin derived astringency may be perceived.

Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in

character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringencyacceptable 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 overallflavor/aroma profile. As in the paler versions, diacetyl should not be perceived.

Entries intended to be served without yeast should exhibit no yeast characters in mouthfeel, flavor, or aroma.

Entries intended to be served with yeast 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. To allow for accurate judging the brewer must provide information about the entry thatmight indicate a rye version of a classic style (e.g. rye pale ale, rye por ter, etc.) or other hybrid rye beer style.

Beer entr ies not accompanied by this information wil l be at a disadvantage duri ng judging. Dur ing

registration brewers may specify pour ing instructions, choosing normal pouring, quiet pouring, in tenti onal

rousing or not r ousing yeast.

Original Gravity (Plato): 1.0301.065 (7.516 Plato) Apparent Extract/Final Gravity (Plato): 1.0041.020 (15 Plato) Alcohol by Weight (Volume): 37% (3.88.7%) Bitterness (IBU): 1040 ColorSRM (EBC): 225 (450 EBC)

B. Subcategory: German-Style Rye Ale (Roggenbier) with or without YeastThis beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt,

and hop rates will be low. A banana-like fruity-estery aroma and flavor are typical but at low levels; phenolic,

clove-like characteristics should also be perceived. Paler versions of this style are straw to dark amber, and thebody should be light to medium in character. Diacetyl should not be perceived.

Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in

character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringencyacceptable 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 overallflavor/aroma profile. As in the paler versions, diacetyl should not be perceived.

Entries intended to be served without yeast should exhibit no yeast characters in mouthfeel, flavor, or aroma.

Entries intended to be served with yeast 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


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barley malt and hops. Duri ng registration brewers may specify pouring instructions, choosing normal

pouring, quiet pouri ng, intentional rousing or not rousing yeast.Original Gravity (Plato): 1.047-1.056 (11.8-14 Plato) Apparent Extract/Final Gravity (Plato): 1.008-1.016 (2-4 Plato) Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%) Bitterness (IBU): 10-15 Color

SRM (EBC): 4-25 (8-50 EBC)

11. Specialty Honey Beer

These beers are brewed using honey in addition to malted barley. Beers may be brewed to a traditional style ormay be experimental. Character of honey should be evident in flavor and aroma and balanced with the other

components without overpowering them. To all ow for accurate judging the brewer must provide additi onal

in formation about the entry which could include the traditi onal or experimental style of the base beer, and/or

the type of honey used (wil dfl ower, orange blossom, etc.). Entr ies not accompanied by thi s information wil l

be at a disadvantage dur ing judging.Original Gravity (Plato): 1.0301.110 (7.526 Plato) Apparent Extract/Final Gravity (Plato): 1.006


12. 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 inthe overall balance of these beers. Beers in this category must not exceed 4.1% alcohol by weight (5.1% alcohol

by volume). To all ow for accurate judging the brewer must identi fy the base style by name or category

number that is being created lower in alcohol and/or appropriately identi fy the style created (for example:

hal f-alt , singlefest or baby bock). Beer entr ies not accompanied by thi s information wi l l be at a disadvantage

during judging.Original Gravity (Plato): 1.034-1.040 (8.5-10 Plato) Apparent Extract/Final Gravity (Plato): 1.004-

1.010 (1-2.5 Plato) Alcohol by Weight (Volume): 3.2-4.1% (4.0-5.1%) Bitterness (IBU): 10-30 ColorSRM (EBC): 2+ (4+ EBC)

13. Other Strong Beer

A. Subcategory: 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 balancebetween the style's character and the additional alcohol.To all ow for accurate judging the brewer must provide

the base style that is being created stronger and/or appropriately i denti fy the style created (for example:

double alt, tr iple fest, imperi al porter or quadruple Pilsener). Beer entries not accompanied by this

in formation wi ll be at a disadvantage duri ng judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):Varies with style

B. Subcategory: American-Style Imperial PorterImperial 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 notoverpowering 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.Original Gravity (Plato): 1.080-1.100 (19.5-23 Plato) Apparent Extract/Final Gravity (Plato): 1.020-1.030 (4-7.5 Plato) Alcohol by Weight (Volume): 5.5-9.5% (7-12%) Bitterness (IBU): 35-50 Color

SRM (EBC): 40+ (80+ EBC)

C. Subcategory: 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.


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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.Original Gravity (Plato): 1.088-1.120 (21-28 Plato) Apparent Extract/Final Gravity (Plato): 1.024-1.032 (6-8 Plato) Alcohol by Weight (Volume): 6.7-9.6% (8.4-12%) Bitterness (IBU): 45-85 Color

SRM (EBC): 8-15 (16-30 EBC)

14. Experimental Beer

A. Subcategory: Experimental BeerAn experimental beer is any beer (lager, ale or other) that is primarily grainbased and employs unusual

techniques and/or ingredients. All entries in this subcategory must derive a minimum 51% of the fermentablecarbohydrates from malted grains. Judges may consider the overall uniqueness of the process, ingredients used

and creativity when evaluating beers entered in this category. Beers not easily matched to other existingcategories in this competition would be appropriately entered into this category. For purposes of this

competition, beers that are a combination of two or more hybrid and/or traditional categories (spice, fruit,smoke, specialty, porter, etc.) will also be appropriately entered into this category. Unless they represent acombination of two or more hybrid and/or traditional categories, most wood-and barrel-aged beers would

probably be more appropriately entered in one of the many wood- and barrel-aged categories or subcategoriesshown below. To all ow for accurate judging the brewer must identi fy the classic style(s), experimental

style(s), process(es) and/or ingredients used to make the beer unique. Beer entr ies not accompanied by this


B. Subcategory: Fresh Hop AleAles which are hopped exclusively with fresh and undried (wet) hops. Entries should have characters

similar to the style to which it is brewed with the added nuances of green, almost chlorophyll-like character withfresh, new beers. 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 identified and discussed. To

all ow for accurate judging the brewer must identif y a classic, hybr id/mixed or exper imental beer style being

elaborated upon. Beer entr ies not accompanied by thi s information wil l be at a disadvantage dur ing judging.

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

15. Indigenous Beer

There are many excellent and popular beers that are brewed with either non-traditional or traditionalingredients and processes yet their character may distinctively vary from all other styles currently defined orincluded in these guidelines. These 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 anyrecognized style in these guidelines. They may be light or dark, strong or weak, hoppy or not hoppy. They mayhave characters which are unique to yeast, fermentation techniques, aging conditions, carbonation level orhigher or lower levels of profound characters normally associated with other beer types.

Beers brewed with non-traditional hops, malt, yeast or other ingredient that still closely approximate anexisting classical category would be more appropriately entered into the classical category. New and innovative

beers would be more appropriately entered into the experimental category. To allow for accurate judging the

brewer must provide additional in formation about the entry. This in formation could include the ingredient(s)

and/or process(es) and/or any other in formation that make the entry uni que. Entr ies not accompanied by this

in formation wi ll be at a disadvantage duri ng judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style


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16. Gluten-Free BeerA 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 ormay not contain malted grains that do not contain gluten. Brewers typically design and identify these beers

along other style guidelines with regard to flavor, aroma and appearance profile. NOTE: These guidelines do notsupersede any government regulations. Wine, mead, flavored malt beverages or beverages other than beer asdefined by the TTB (U.S. Trade and Tax Bureau) are not considered gluten-free beer under these guidelines.

To all ow for accurate judging the brewer must identi fy the ingredients and fermentation type used to makethe beer, and/or the classic beer style being elaborated upon (i f there is one) wi th r egard to f lavor, aroma and

appearance.

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

Varies with style

17. American-Belgo-Style Ale

A. Subcategory: Pale American-Belgo-Style Ale

These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style alesThese beers are not traditional Belgian styles which are already defined. They are unique beers untothemselves. 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, flavorand 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. To

all ow for accurate judging the brewer must provide information that identi f ies the classic beer style being

elaborated upon (if there is one) or other in formation unique to the entry with r egard to fl avor, aroma and/or

appearance. Duri ng registration brewers may specify pouring instructions, choosing normal pour ing, quiet

pouring, intentional rousing or not rousing yeast.


5- 15 (10-30 EBC)

B. Subcategory: Dark American-Belgo-Style AleThese beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-

Style alesThese 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 charactersshould be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavorand bitterness not usually found in the base style, can be medium to very high and must show the characters ofAmerican hop varieties. Dark color falls in the deep amber/brown to black range. Roasted malts or barley mayhave 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.Sulfur-like yeast character should be absent. To allow for accurate judging the brewer must provide

in formation that identi fi es the classic beer style being elaborated upon (i f there is one) or other in formation

uni que to the entry with regard to f lavor, aroma and/or appearance. Dur ing registration brewers may specify

pouring instructions, choosing normal pouri ng, quiet pouring, intentional rousing or not rousing yeast.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

16+ (32+ EBC)

18. American-Style Sour Ale

A. Subcategory: American-Style Sour AleAmerican sour ales can be very light to black and may take on the color of other ingredients. There is no

Brettanomyces character in this style of beer; entries exhibiting these characters would be more appropriatelyentered elsewhere in this competition. If acidity is present it is usually in the form of lactic, acetic and other


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organic acids naturally developed with acidified malt in the mash or in fermentation by the use of variousmicroorganisms 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. Residualflavors 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 vanillinmust not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtlein both flavor and aroma. American sour ale may have evident a 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. For purposes of thiscompetition, fruited versions of American-style sour ale would be appropriately entered in the subcategory

below. For purposes of this competition, wood- and barrel-aged versions of American-style sour ale would be

appropriately entered elsewhere. Toallow for accurate judging, the brewer must provide in formation that

might l ist a classic or other style of base beer being elaborated upon, or any other i ngredients or processes

used. Beer entr ies not accompanied by thi s information wil l be at a disadvantage dur ing judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style

B. Subcategory: Fruited American-Style Sour AleFruited American sour ales can be very light to black and may take on the color of added fruits or other

ingredients. Fruited American-Style sour ale will exhibit fruit flavors in harmonious balance with othercharacters. There is noBrettanomyces character in this style of beer; entries exhibiting these characters would bemore appropriately entered elsewhere in this competition. 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 useof 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 shouldbe subtle in both flavor and aroma. American sour ale may have evident a full range of hop aroma and hop

bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate andsometimes 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. For

purposes of this competition, wood- and barrel-aged versions of American-style sour ale would be appropriatelyentered elsewhere. Toallow for accurate judging, the brewer must provide information that might l ist a

classic or other style of base beer being elaborated upon, or any other ingredients or processes used. Beer

entr ies not accompanied by this information wi ll be at a disadvantage duri ng judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style, or color of fruit

19. American-Style Brett Ale

American Brett ales can be very light to black or take on the color of added fruits or other ingredients. Wood-and barrel-aged sour ales are classified elsewhere. The evolution of natural acidity develops balancedcomplexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from

Brettanomyces organisms may be evident, yet in balance with other character. Acidity may also be contributedto by bacteria, but may or may not dominate. 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 agingprocess, 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 Brett ales may

have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-estercharacters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like


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dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable atlow to medium levels at any temperature. Fruited American-Style Brett Ales will exhibit fruit flavors in

harmonious balance with other characters. Toallow for accurate judging, the brewer must provide in formation

that might l ist a classic or other style of base beer being elaborated upon, or any other ingredients or

processes used. Beer entr ies not accompanied by thi s in formation wi l l be at a disadvantage dur ing judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style, or color of fruit

20. Wood- and Barrel-Aged Beer

A. Subcategory: Wood- and Barrel-Aged Pale to Amber BeerA wood- or barrel-aged pale to amber 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, that meetsthe criteria for color shown below. For purposes of this competition entries in this subcategory should have color

less than 18 SRM or 36 EBC but contain alcohol less than 5% a.b.w. or 6.25% a.b.v. Entries are aged with theintention 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 butwood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port,wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of

flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primarycharacter of the beer style may or may not be apparent. Fruited or spiced wood- and barrel-aged entries that

meet color and alcohol content criteria would be appropriately entered in this subcategory; fruit or spice flavors,aromas or characters should be in balance with other characters in these entries. Sour wood-aged beer, darkerwood-aged beer (>18 SRM or >36 EBC) or higher alcohol wood-aged beer (>5% a.b.w. or >6.25% a.b.v.) of

any color should be entered in one of the appropriate categories or subcategories shown elsewhere. To allow for

accurate judging the brewer must provide additional in formation about entri es in this subcategory.

Comments could include a classic beer style being aged in wood, type of wood used (new or old, oak or other

wood type), previous liquids in the barrel i f any (port/ whiskey/ wine/ sherr y/other), f ru it(s) or spice(s) used if

any, or achieved character. Beer entr ies not accompanied by thi s information wil l be at a disadvantage

during judging.

Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style

Alcohol by Weight (Volume): 3-5.2% (3.75-6.5%) Bitterness (IBU): Varies with style Color SRM(EBC): 4-18 (8-36 EBC)

B. Subcategory: Wood- and Barrel-Aged Dark BeerA wood- or barrel-aged dark 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, that meetsthe criteria for color shown below. For purposes of this competition entries in this subcategory should have colorgreater than 18 SRM or 36 EBC, but contain alcohol less than 5% a.b.w. or 6.25% a.b.v. Entries are aged with

the intention of imparting the particularly unique character of the wood and/or what has previously been in thebarrel. New wood character is often characterized as a complex blend of vanillin and unique wood character butwood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port,wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of

flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primarycharacter of the beer style may or may not be apparent. Fruited or spiced wood- and barrel-aged entries thatmeet color and alcohol content criteria would be appropriately entered in this subcategory; fruit or spice flavors,

aromas or characters would be in balance with other characters in these entries Examples of wood-aged darkerclassic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer

styles. Sour wood-aged dark beers, and wood-aged versions of higher alcohol beer styles with >5.2% a.b.w. or6.5% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in othercategories or subcategories. To allow for accurate judging the brewer must provide additi onal information

about entr ies in thi s subcategory. Comments could i nclude a classic dark beer style being aged in wood, type

of wood used (new or old, oak or other wood type), previous liquids in the barr el if any (port/ whiskey/ wine/


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sherr y/other), f rui t(s) or spice(s) used if any, or achieved character. Beer entr ies not accompanied by thi s


Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): 3-5.2% (3.75-6.5%) Bitterness (IBU): Varies with style Color SRM

(EBC): >18 (>36 EBC)

21. Wood- and Barrel-Aged Strong Beer

A wood- or barrel-aged strong beer is any lager, ale or hybrid beer, either a traditional style or a uniqueexperimental beer, that has been aged for a period of time in a wooden barrel or in contact with wood, that meets

the criteria for alcoholic strength shown below. For purposes of this competition entries in this category shouldcontain greater than 5.2% a.b.w. or 6.5% a.b.v. They may have any range of color or other characteristics,although wood- and barrel-aged strong stouts would be appropriately entered in another category below. Entries

are aged with the intention of imparting the particularly unique character of the wood and/or what haspreviously been in the barrel. New wood character is often characterized as a complex blend of vanillin and

unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry,bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer.

Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/orbarrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood- and barrel-aged strong beer styles include but are not limited to wood-aged barley wine, double porter, triple pale ale or

any other wood-aged strong beer style that meets the criteria for alcohol content, with the exceptions of strongstout styles. Sour higher alcohol wood-aged beer (>5.2% a.b.w. or 6.5% a.b.v.) of any color should be entered in

another category. To all ow for accurate judging the brewer must provide additional in formation about entr ies

in this category. Comments could i nclude classic strong beer style being aged in wood, type of wood used

(new or old, oak or other wood type), previous li quids in the barr el if any (port/ whi skey/ wine/ sherr y/other) ,

or achieved character. Beer entr ies not accompanied by thi s information wi l l be at a disadvantage dur ing

judging.

Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): > 5.2% (>6.5%) Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style

22. Wood- and Barrel-Aged Strong Stout

A wood- or barrel-aged strong stout is any of the traditional stronger stout styles or unique experimental stoutthat has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria foralcoholic strength shown below. For purposes of this competition entries in this category should contain greater

than 5.2% a.b.w. or 6.5% a.b.v. Wood- and barrel-aged strong stouts will be characteristically dark. Entries areaged with the intention of imparting the particularly unique character of the wood and/or what has previously

been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique woodcharacter but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon,scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a

balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrelflavors. Primary character of the beer style may or may not be apparent. Examples of wood- and barrel-agedstrong stout styles include but are not limited to stronger versions of wood- and barrel-aged foreign stout,British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout

that meet the criteria for alcohol content. Sour higher alcohol wood-aged beer (>5.2% a.b.w. or 6.5% a.b.v.) ofany color should be entered in another category. To all ow for accurate judging the brewer must provide

additi onal information about entr ies in thi s category. Comments could include classic strong stout style

and/or other styles blended with stout (i f any) being aged in wood, type of wood used (new or old, oak or other

wood type), previous li quids in the barrel i f any (port/ whiskey/ wine/ sherr y/other), or achieved character .

Beer entr ies not accompanied by this information wi ll be at a disadvantage dur ing judging.

Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): >5.2% (>6.5%) Bitterness (IBU): Varies with style Color SRM (EBC):

40+ (80+ EBC)


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23. Wood- and Barrel-Aged Sour Beer

A. Subcategory: 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 uniqueexperimental 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. Entries are aged with the intention of imparting the particularlyunique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularlyunique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily

synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillinand 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 characterand barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavorsshould be in balance with other beer character. Usually bacterial and/or wild yeast fermentation contributes

complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel aresought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavors. To allow for

accurate judging the brewer must provide additional in formation about entri es in this category. Comments

could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood

type), type(s) of microbial contr ibuti on, previous li quids in the barr el if any (port/whiskey/wine/sherry/other)

and achieved character. Beer entr ies not accompanied by thi s informati on wil l be at a disadvantage dur ing

judging.


Varies with style

B. Subcategory: Fruited Wood- and Barrel-Aged Sour Beer

A fruited wood- or barrel-aged sour beer is any fruited lager, ale or hybrid beer, either a traditional style or aunique 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. Entries are aged with the intention of imparting theparticularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart theparticularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not

necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blendof 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 verylow in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer character. Usually bacterial and/or wild yeast

fermentation contributes complex esters and results in a dry to very dry beer. Entries in this subcategory havefruit added at different stages up to and including during wood aging. Ultimately a balance of flavor, aroma andmouthfeel are sought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavorsand with fruit flavors and aroma. To all ow for accurate judging the brewer must provide additi onal

information about entr ies in thi s category. Comments could include classic or base beer style, type of wood

used (new or old, oak or other wood type), type(s) of microbial contribution, previous li quids in the barrel i f

any (port/ whi skey/ wine/ sherr y/other), f rui t used, and achieved character. Beer entr ies not accompanied by

thi s in formation wi ll be at a disadvantage duri ng judging.

Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style

Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):Varies with style

24. Aged BeerThese are beers aged for over one year that do not exhibit qualities or characteristics typical of wood aging.

Generally beers with high hopping rates, roast malt content (in some darker examples), high alcohol contentand/or complex herbal, smoke or fruit content may be entered in this category. Any type of beer of any strengthmay have its character enhanced with extended and creative aging conditions in bottles, kegs, tanks or any type

of food grade vessel, although entries that exhibit qualities of wood aging, Brettanomyces characters ormicrobial souring should be entered elsewhere. To allow for accurate judging the brewer must provide


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additi onal inf ormation about entr ies in thi s category. Comments could include classic style or experimental

nature of the beer being aged, the mater ial i n which the beer was aged (glass, stainless, etc.), length of aging

time, or other i nformation descri bing the ageing process. Beer entr ies not accompanied by thi s inf ormati on

wil l be at a disadvantage duri ng judging.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style

25. Kellerbier/Zwickelbier

A. Subcategory: Unfiltered German-Style LagerTraditional Versions of Kellerbier include unfiltered lagered versions of Germanic lager styles of beer such as

Mnchner-Style Helles and Dunkel, Dortmunder/European-Style Export, Bohemian-style Pilsener and German-

style Pilsener. For purposes of this competition, unfiltered versions of lager styles such as Mrzen, Dunkel,Schwarzbier or others may also be appropriately entered here. 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 ofyeast 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 beapparent, and low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or maynot be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking

experience. Dry hopping is acceptable. Head retention may not be optimal. Contemporary versions of Kellerbierinclude beers that are packaged or on draft which are unfiltered versions of other lager styles. These may share

many attributes of traditional versions, but are generally fully carbonated, fully lagered, with full head retentionand absent of acetaldehyde. To allow for accurate judging, the brewer must provide the classic style on which

the entr y is based. Beer entri es not accompanied by thi s information wil l be at a disadvantage dur ing judging.

Duri ng registration brewers may specify pour ing instructions, choosing normal pour ing, quiet pour ing,

in tentional r ousing or not r ousing yeast.

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

B. Subcategory: Unfiltered German-Style Ale

For the purposes of this competition, these are unfiltered German-style Altbier and Klsch entries only. Theyare packaged and/or served intentionally with low to moderate amounts of yeast. Products may be filtered andagain dosed with yeast in the package, manifesting themselves as bottle conditioned beers or unfiltered beer

with yeast present. These beers may or may not portray a yeasty mouthfeel depending on the amount of yeastcontained in the package and dispensed during pouring. They will most likely not be clear, and may appearslightly hazy to moderately cloudy. Yeast flavor and aroma should be low to medium but not overpowering the

balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur containingcompounds 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 shouldcontribute positively to the beer drinking experience. Head retention may not be optimal. To allow for accurate

judging the brewer must provide the classic style on which the entry is based. Beer entr ies not accompanied

by this information wi ll be at a disadvantage duri ng judging.Duri ng registration brewers may specify

pouring instructions, choosing normal pouri ng, quiet pouring, intentional r ousing or not rousing yeast.Original Gravity (Plato): Varies with style Apparent Extract/Final Gravity (Plato): Varies with style Alcohol by Weight (Volume): Varies with style Bitterness (IBU): Varies with style Color SRM (EBC):

Varies with style

26. Smoke Beer

A. Subcategory: BambergStyle RauchbierThese are various classic German styles made as smoked beers, including the lager styles Helles, Marzen, and

Bock, and the ale Weizen/Weiss styles. Other German styles made as smoked beers would be appropriatelyentered in another subcategory shown below. Smoke character is not harshly phenolic, but rather very smooth,


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almost rendering a perception of mild sweetness to this style of beer. Fruity esters, diacetyl, and chill hazeshould not be perceived in the Helles and Marzen lager versions of this style.

Bamberg-Style Helles Rauchbier should have beechwood smoky characters that range from detectable toprevalent 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 orcharacter. 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 isessentially 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.

Bamberg-Style Mrzen Rauchbier should have beechwood smoky characters that range from detectable toprevalent 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 sweetand 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 shouldnot be perceived.

Bamberg-style Bock Rauchbier should have beechwood smoky characters that range from detectable to

prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almostrendering 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 withthe starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color fromdeep copper to dark brown. Fruity esters should be minimal. Diacetyl and chill haze should not be perceived.

Bamberg-style Weiss Rauchbier (Helles or Dunkel) should have smoky characters that range from detectableto prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, al

2012.WBC Style Descriptions[1]

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