Beer Styles
Competition Style Descriptions and Specifications
Here are the detailed descriptions and specifications for each of the 78 beer style categories. Please use this when filling out your registration form and make sure your beers are entered into the correct category. Please note: The Brewers Association cannot help you in determining which category your beer should be entered in.
For better judging, be sure to include specialty information about your beer for the following categories: 4a, 4b, 4c, 4d, 5a, 5b, 6, 7, 8a, 9, 10, 11a, 12a, 12b, 13, 14, 15a, 15b, 16a, 16b, 17a, 17b, 18, 19a, 19b, 20, 21a, 21b, 22a, 22c, 59a, 59b, 64e, 65c, 65e, 66c, 67c.
Hybrid/Mixed Styles
1. American-Style Cream Ale or Lager
A mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering. Hop bitterness and flavor range from very low to low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. Pale malt character predominates. Caramelized malt character should be absent. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur character and/or sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from this style of beer.
| Original Gravity (ºPlato) | 1.044-1.052 (11-13 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.010 (1-2.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.4-4.5% (4.2-5.6%) |
| Bitterness (IBU) | 10-22 |
| Color SRM (EBC) | 2-5 (4-10 EBC) |
2. American-Style Wheat Beer
A. Subcategory: Light American Wheat Ale or Lager without Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. 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. 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.
| Original Gravity (ºPlato) | 1.036-1.050 (9-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.016 (1-4.0 ºPlato) |
| Alcohol by Weight (Volume) | 3-4% (3.8-5%) |
| Bitterness (IBU) | 10-35 |
| Color SRM (EBC) 2-10 | (4-20 EBC) |
B. Subcategory: Dark American Wheat Ale or Lager without Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable.
| Original Gravity (ºPlato) | 1.036-1.050 (9-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.016 (1-4.0 ºPlato) |
| Alcohol by Weight (Volume) | 3-4% (3.8-5%) |
| Bitterness (IBU) | 10-25 |
| Color SRM (EBC) | 9-22 (18-44 EBC) |
3. American-Style Wheat Beer With Yeast
A. Subcategory: Light American Wheat Ale or Lager with Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | 1.036-1.056 (9-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.018 (1.5-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 2.8-4.4% (3.5-5.5%) |
| Bitterness (IBU) | 10-35 |
| Color SRM (EBC) | 4-10 (8-20 EBC) |
B. Subcategory: Dark American Wheat Ale or Lager with Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is 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.
| Original Gravity (ºPlato) | 1.036-1.050 (9-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.016 (1-4.0 ºPlato) |
| Alcohol by Weight (Volume) | 3-4% (3.8-5%) |
| Bitterness (IBU) | 10-25 |
| Color SRM (EBC) | 9-22 (18-44 EBC) |
4. Fruit Beer or Field Beer
A. Subcategory: Fruit Beer
Fruit 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. Fruit qualities should not be overpowered by hop character. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary); they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. To allow for accurate judging the brewer must list what fruit(s) are used, and may also list a classic style of base beer, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 5-70 |
| Color SRM (EBC) | 5-50 (10-100 EBC) |
B. Subcategory: Fruit Wheat Beer
Fruit wheat beers are any classic light wheat beers (see subcategories 2a and 3a above) 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. Fruit qualities should not be overpowered by hop character. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary); they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. To allow for accurate judging the brewer must list what fruits are used, may indicate whether the base wheat beer is to be served with or without yeast, and may list any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.036-1.056 (9-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.018 (1-4.5 ºPlato) |
| Alcohol by Weight (Volume) | 3-4% (3.8-5%) |
| Bitterness (IBU) | 10-35 |
| Color SRM (EBC) | 2-10 (4-20 EBC) |
C. Subcategory: 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 qualities should not be overpowered by hop character. Beers containing a vegetable (such as chili peppers) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Clear or hazy beer is acceptable in appearance. To allow for accurate judging the brewer must list what vegetables are used, and may also list a classic style of base beer, or any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-10.5% (2.5-13.1%) |
| Bitterness (IBU) | 5-70 |
| Color SRM (EBC) | 5-50 (10-100 EBC) |
D. Subcategory: Pumpkin Beer
Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Pumpkin qualities should not be overpowered by hop character. Entries in this subcategory may or may not be spiced or flavored with other ingredients. To allow for accurate judging the brewer must provide information about their entry that lists a classic style of base beer, and/or any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 5-70 |
| Color SRM (EBC) | 5-50 (10-100 EBC) |
5. Herb and Spice Beer or Chocolate Beer
A. Subcategory: Herb and Spice Beer
Herb and spice beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense) character, although individual characters of herbs and/or spices used may not always be identifiable. Underhopping often, but not always, allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on perceived balance of flavors. To allow for accurate judging the brewer must list what herbs and/or spices are used, and may also list a classic style of base beer. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | : 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 5-70 |
| Color SRM (EBC) | 5-50 (10-100 EBC) |
B. Subcategory: Chocolate/Cocoa-Flavored Beer
Chocolate beers use “dark” chocolate or cocoa in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. Underhopping allows chocolate to contribute to the flavor profile while not becoming excessively bitter. Beers made with white chocolate should not be entered into this category. To allow for accurate judging the brewer must list the classic or experimental style of the base beer,. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | : 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 15-40 |
| Color SRM (EBC) | 5-50 (10-100 EBC) |
6. Coffee Flavored Beer
Coffee beers use coffee in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. Underhopping allows coffee to contribute to the flavor profile while not becoming excessively bitter. To allow for accurate judging the brewer must list the classic or experimental style of the base beer. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 15-40 |
| Color SRM (EBC) | 15-50 (10-100 EBC) |
7. Specialty Beer
These beers are brewed using unusual fermentable sugars, grains and starches that contribute to alcohol content other than, or in addition to, malted barley. As nuts generally have some degree of fermentables, beers brewed with nuts would appropriately be entered in this category. The distinctive characters of these special ingredients should be evident either in the aroma, flavor or overall balance of the beer, but not necessarily in overpowering quantities. For example, maple syrup or potatoes would be considered unusual. Rice, corn, or wheat are not considered unusual. Spiced beers brewed using unusual fermentables should be entered in the experimental category. Fruit beers brewed with unusual fermentables should be entered in the fruit beer category. To allow for accurate judging the brewer must list the special ingredient(s) used and may also list the classic style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.030-1.140++ (7.5-40++ ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030+ (1.5-7.5+ ºPlato) |
| Alcohol by Weight (Volume) | 2-20% (2.5-25%) |
| Bitterness (IBU) | 0-100 |
| Color SRM (EBC) | 1-100 (2-200 EBC) |
8. Rye Beer
A. Subcategory: American Rye Ale or Lager with or without Yeast
This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy; yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. To allow for accurate judging the brewer must indicate the rye version of a classic style – for example, rye pale ale, rye porter, etc. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | : 1.030-1.065 (7.5-16 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.004-1.020 (1-5 ºPlato) |
| Alcohol by Weight (Volume) | 3-7% (3.8-8.7%) |
| Bitterness (IBU) | 10-40 |
| Color SRM (EBC) | 2-25 (4-50 EBC) |
B. Subcategory: German-Style Rye Ale (Roggenbier) with or without Yeast
This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will be low. A banana-like fruity-estery aroma and flavor are typical but at low levels; phenolic, clove-like characteristics should also be perceived. Paler versions of this style are straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this subcategory are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | 1.047-1.056 (11.8-14 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.016 (2-4 ºPlato) |
| Alcohol by Weight (Volume) | 3.9-4.4% (4.9-5.5%) |
| Bitterness (IBU) | 10-15 |
| Color SRM (EBC) | 4-25 (8-50 EBC) |
9. Specialty Honey Beer
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. To allow for accurate judging the brewer must provide additional information about the entry which could include the traditional or experimental style of the base beer, and/or the type of honey used (wildflower, orange blossom, etc.). Entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | : 1.030-1.110 (7.5-26 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.030 (1.5-7.5 ºPlato) |
| Alcohol by Weight (Volume) | 2-9.5% (2.5-12%) |
| Bitterness (IBU) | 0-100 |
| Color SRM (EBC) | 1-100 (2-200 EBC) |
10. 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. Beers entered in this category must not exceed 4.1% alcohol by volume (3.3% alcohol by weight). To allow for accurate judging the brewer must identify the base style by name or category number that is being created lower in alcohol and/or appropriately identify the style created (for example: half-alt, singlefest or baby bock). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
11. 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 balance between the style’s character and the additional alcohol. To allow for accurate judging the brewer must provide the base style that is being created stronger and/or appropriately identify the style created (for example: double alt, triple fest, imperial porter or quadruple Pilsener). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
B. Subcategory: American-Style Wheat Wine Ale
American style wheat wines range from gold to deep amber and are brewed with 50% or more wheat malt. They have full body and high residual malty sweetness. Bitterness is moderate to low. Fruity-ester characters are often high and counterbalanced by complexity of alcohols and high alcohol content. Hop aroma and flavor are at low to medium levels. Very low levels of diacetyl may be acceptable. Bready, wheat 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 (ºPlato) | : 1.088-1.120 (21-28 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.024-1.032 (6-8 ºPlato) |
| Alcohol by Weight (Volume) | 6.7-9.6% (8.4-12%) |
| Bitterness (IBU) | 45-85 |
| Color SRM (EBC) | 8-15 (16-30 EBC) |
12. Experimental Beer
A. Subcategory: Experimental Beer (Lager or Ale)
An experimental beer is any beer (lager, ale or other) that is primarily grain-based and employs unusual techniques and/or ingredients. All entries in this subcategory must derive a minimum 51% of the fermentable carbohydrates from malted grains. Judges will consider the overall uniqueness of the process, ingredients used and creativity when evaluating beers entered in this category. Beers not easily matched to existing categories in a competition would often be entered into this category. Beers that are a combination of two or more hybrid and/or traditional categories (spice, fruit, smoke, wood-aged, specialty, porter, etc.) may also be entered into this category. Unless remarkably experimental, most wood-and barrel-aged beers would probably be more appropriately entered in one of the wood- and barrel-aged categories or subcategories shown below. To allow for accurate judging the brewer should identify the experimental style/process or ingredients used to make the beer unique, and also the classic beer style being elaborated upon (if appropriate). Beer entries not accompanied by this information will be at a disadvantage during judging.
B. Subcategory: Fresh Hop Ale
These entries are ales 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 with fresh, 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 allow for accurate judging the brewer must identify the classic beer style being elaborated upon. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
13. Out of Category – Traditionally Brewed Beer
There are many excellent and popular ales and lagers that are brewed with mostly traditional ingredients and processes, yet their character may vary from styles currently defined or included in these competition guidelines. For example a brewer may formulate a dark stout but may use lager yeast rather than ale yeast, and/or may dry hop with hops more typically used for German-style pilsener. Or perhaps a beer falls out of the color, alcohol or bitterness range of defined styles. This category recognizes undefined beers. They may be light or dark, strong or weak, hoppy or not hoppy. For purposes of this competition, judges recognize that these beers may or may not be highly experimental, but rather may differ subtly from other established guidelines. To allow for accurate judging the brewer must identify the classic or traditional style being elaborated on by name or category number, and the ingredient(s) and/or process(es) by which the entry differs from the classic style. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
14. Gluten Free Beer
A beer (lager, ale or other) that is made from fermentable sugars, grains and converted carbohydrates. Ingredients do not contain gluten, in other words zero gluten (No barley, wheat, spelt, oats, rye, etc). May or may not contain malted grains that do not contain gluten. Brewers typically design and identify these beers along other style guidelines with regard to flavor, aroma and appearance profile. NOTE: These guidelines do not supercede 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. To allow for accurate judging the brewer must identify the ingredients and fermentation type used to make the beer, and/or the classic beer style being elaborated upon (if there is one) with regard to flavor, aroma and appearance.
15. American-Belgo Style Ale
A. Subcategory: American-Belgo Style Pale 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. 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. Beers should be presented without yeast if bottled fermented. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. Such information could include, for example, a Belgian style and the non Belgian ingredients and/or techniques used, or conversely, a non-Belgian style and the Belgian ingredients and/or techniques used.
| Original Gravity (ºPlato) | 1.050-1.099 (12.5-23.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.014 (2-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.5-10% (4.4- 12.4%) |
| Bitterness (IBU) | 30-100 |
| Color SRM (EBC) | 5- 15 (10-30 EBC) |
B. Subcategory: American-Belgo Style Dark 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. 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. Sulfur-like yeast character should be absent. Beers should be presented without yeast if bottled fermented. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance.
| Original Gravity (ºPlato) | 1.050-1.099 (12.5-23.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.008-1.014 (2-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 3.5-10% (4.4- 12.4%) |
| Bitterness (IBU) | 30-100 |
| Color SRM (EBC) | 16+ (32+ EBC) |
16. American-Style Sour Ale
A. Subcategory: American-Style Sour Ale
American sour ales range from golden to deep copper to brown in color. Acidity from lactic, acetic and other organic acids are naturally developed with acidified malt, in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be balanced by several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. For purposes of this competition, wood- and barrel- aged sour ales would be appropriately entered elsewhere. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour ales may have an evident hop aroma, medium hop bitterness, low to medium hop flavor and low to medium body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. To allow for accurate judging, the brewer must list a classic or other style of base beer being elaborated upon, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.040-1.060 (10-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.012 (1.5-3 ºPlato) |
| Alcohol by Weight (Volume) | 3.3-7% (4-8.7%) |
| Bitterness (IBU) | 20-40 |
| Color SRM (EBC) | 6-26 (12-52 EBC) |
B. Subcategory: Fruited American-Style Sour Ale
Fruited American sour ales range from golden to deep copper to brown in color. Fruit flavors in balance with other characters will be evident. Acidity from lactic, acetic and other organic acids are naturally developed with acidified malt, in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be balanced by several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. For purposes of this competition, wood- and barrel- aged sour ales would be appropriately entered elsewhere. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour ales may have an evident hop aroma, medium hop bitterness, low to medium hop flavor and low to medium body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. To allow for accurate judging, the brewer must list what fruits are used, along with the classic style of base beer being elaborated upon, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | 1.040-1.060 (10-15 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.012 (1.5-3 ºPlato) |
| Alcohol by Weight (Volume) | 3.3-7% (4-8.7%) |
| Bitterness (IBU) | 20-40 |
| Color SRM (EBC) | 6-26 (12-52 EBC) |
17. Wood- and Barrel-Aged Beer
A. Subcategory: Wood- and Barrel-Aged Pale to Amber Beer
A 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 meets the 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 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, 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. Fruited or spiced wood- and barrel-aged entries that meet color and alcohol content criteria would be appropriately entered in this subcategory. Sour wood-aged beer, darker wood-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 information about entries in this subcategory. Comments could include classic beer style being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (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.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | 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 Beer
A 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 meets the criteria for color shown below. For purposes of this competition entries in this subcategory should have color greater 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 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/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood-aged darker classic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer styles. Fruited or spiced wood- and barrel-aged entries that meet color and alcohol criteria would be appropriately entered in this category. Sour wood-aged dark beers, and wood-aged versions of higher alcohol beer styles with >5.2% a.b.w. or 6.5% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in other categories or subcategories. To allow for accurate judging the brewer must provide additional information about entries in this subcategory. Comments could include classic dark beer style being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (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.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | 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) |
18. 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 unique experimental 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 should contain greater than 5.2% a.b.w. or 6.5% a.b.v. They may have any range of color or other characteristics. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character 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 barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood-aged strong beer styles include but are not limited to imperial stout, double porter, triple pale ale or any other strong beer style that meets the criteria for alcohol content. Sour higher alcohol wood-aged beer (>5.2% a.b.w. or 6.5% a.b.v.) of any color should be entered in another category. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong beer style being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (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.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | > 5.2% (>6.5%) |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
19. 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 unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a natural acidity induced by bacteria or other microbes. Entries are aged with the intention of imparting the particularly unique character of introduced micro flora or the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly 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 blend of vanillin and unique wood 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 are sought 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 information about entries 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 contribution, previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
B. Subcategory: Fruited Wood- and Barrel-Aged Sour Beer
A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a natural acidity induced by bacteria or other microbes. Entries are aged with the intention of imparting the particularly unique character of introduced micro flora or the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly 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 blend of vanillin and unique wood character. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Entries in this subcategory have fruit added at different stages up to and including during wood aging. 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 and with fruit flavors and aroma. To allow for accurate judging the brewer must provide additional information about entries in this 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 liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), fruit used, and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
20. Aged Beer
These 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 content and/or complex herbal, smoke or fruit content may be entered in this category. Any type of beer of any strength may 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 predominantly qualities of wood aging or microbial souring should be entered elsewhere. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic style or experimental nature of the beer being aged, the material in which the beer was aged (glass, stainless, etc.), length of aging time, or other information describing the ageing process. Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
21. Kellerbier/Zwickelbier
A. Subcategory: Unfiltered German-Style Lager
Traditional Kellerbier examples are typically unfiltered and often young, not fully lagered versions of Germanic lager styles of beer such as Münchner-Style Helles and Dunkel, Dortmunder/European-Style Export, Bohemian-style Pilsener and German-style Pilsener. For the purposes of this competition, darker German lager styles such as Märzen, Dunkel or Schwarzbier that contain yeast and the qualities of Kellerbier could also be appropriately entered into this subcategory. 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. Dry hopping is acceptable. Head retention may not be optimal. Contemporary versions of Kellerbier are typically beers that are packaged or on draft which are simply unfiltered versions of other lager styles. They may share many attributes of traditional versions, but are generally fully carbonated, fully lagered, with full head retention and absent of acetaldehyde. To allow for accurate judging, the brewer must provide the classic style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
B. Subcategory: Unfiltered German-Style Ale
These are unfiltered German-style Altbier and Kölsch (for the purposes of this competition, unfiltered versions of typical classic ale styles such as Pale Ale, Bitter, Brown Ale, Porter, ESB or any other ale style, packaged and/or served intentionally with low to moderate amounts of yeast would not be entered in this subcategory, but rather in the appropriate classic style). 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. These beers may or may not portray a yeasty mouthfeel depending on the amount of yeast contained in the package and dispensed during pouring. They will most likely not be clear, and may appear slightly hazy to 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 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. To allow for accurate judging the brewer must provide the classic style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
22. Smoked Beer
A. Subcategory: Bamberg-Style Rauchbier
These are various classic German styles, made as smoked beers, including the lager styles Helles, Marzen, and Bock, and the ale Weizen style. Other German styles made as smoked beers would be appropriately entered in another subcategory shown below. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. Fruity esters, diacetyl, and chill haze should not be perceived in the Helles and Marzen lager versions of this style.
Helles Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. 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.
Märzen Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. 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.
Bock Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. 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. Fruity esters should be minimal if present. Bocks can range in color from deep copper to dark brown.
Weiss Rauchbier (Helles or Dunkel) should have smoky characters that range from detectable to prevalent in the aroma and flavor. 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. To allow for accurate judging, the brewer must indicate which version of rauchbier is being entered – helles, marzen, bock or weizen. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
B. Subcategory: Smoked 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.
| Original Gravity (ºPlato) | 1.040-1.050 (10-12.5 ºPlato) |
| Apparent Extract/Final Gravity (ºPlato) | 1.006-1.014 (1.5-3.5 ºPlato) |
| Alcohol by Weight (Volume) | 4.0-7% (5.0-8.7%) |
| Bitterness (IBU) | 20-40 |
| Color SRM (EBC) | 20+ (40+ EBC) |
C. Subcategory: Other Smoked Beer
Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. To allow for accurate judging, the brewer must list the traditional or experimental style of the base beer as well as the wood type used as a smoke source (e.g. “alder smoked dry stout”). Beer entries not accompanied by this information will be at a disadvantage during judging.
| Original Gravity (ºPlato) | Varies with style |
| Apparent Extract/Final Gravity (ºPlato) | Varies with style |
| Alcohol by Weight (Volume) | Varies with style |
| Bitterness (IBU) | Varies with style |
| Color SRM (EBC) | Varies with style |
