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  • 2015

    • 31A. Alternative Grain Beer

    An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.

    Overall Impression

    A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.

    Appearance

    Same as base beer style, although some additional haze may be noticeable.

    Aroma

    Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty, and some may have a relatively neutral character.

    Flavor

    Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. Some grains add an additional grainy, bready, or nutty flavor, while others simply enhance the flavor of the base beer. Some grains add a dryness to the finish.

    Mouthfeel

    Same as the base beer, although many additional grains (e.g., oats, rye) increase body and viscosity, while some (e.g., GF grains) create a thinner beer.

    Comments

    The additional grain should be apparent somewhere in the sensory profile. If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.

    Entry Instructions

    The entrant must specify the type of alternative grain used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Blue/Point Rastafarye Ale, Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans.

    Past Revision

    Alternative Grain Beer (2015)

    Style Attributes

    31B. Alternative Sugar Beer

    An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum, etc.) added.

    See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.

    Overall Impression

    A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.

    Appearance

    Same as the base beer, although some sugars will bring additional colors.

    Aroma

    Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the beer components, and be a pleasant combination.

    Flavor

    Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.

    Mouthfeel

    Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.

    Comments

    If the additional fermentables do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it reads more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.

    Entry Instructions

    The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of sugar used.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga’.

    Style Attributes

    31B. Alternative Sugar Beer

    An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.

    Overall Impression

    A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.

    Appearance

    Same as the base beer, although some sugars will bring additional, usually darker, colors.

    Aroma

    Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.

    Flavor

    Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor, which should be a pleasant, balanced combination with the beer. Added sugars should not have a raw, unfermented flavor. Some unfermentable sugars provide a fuller finish, while fully fermentable sugars can thin out the finish.

    Mouthfeel

    Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.

    Comments

    The additional sugar should be apparent somewhere in the sensory profile. If the sugars do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it is perceived more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.

    Entry Instructions

    The entrant must specify the type of sugar used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Bell’s Hopslam, Lagunitas Brown Shugga’, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever.

    Past Revision

    Alternative Sugar Beer (2015)

    Style Attributes

    32. Smoked Beer

    This category contains specialty beers that have a smoke character.

    32. Smoked Beer

    This category contains Specialty-Type Beers that have a smoke character.

    32A. Classic Style Smoked Beer

    Overall Impression

    A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.

    Aroma

    The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.

    Comments

    This style is for any beer that exhibits smoke as a principal flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.

    History

    The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the Specialty Smoked Beer.

    Entry Instructions

    The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier, Schlenkerla Ur-Bock Rauchbier, Spezial Bockbier, Spezial Lagerbier, Spezial Weissbier.

    Style Attributes

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    32A. Classic Style Smoked Beer

    Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).

    Overall Impression

    A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style.

    Aroma

    A pleasant balance between the expected aroma of the base beer and smoked malt. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke and beer can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    Similar to the aroma, with a balance between the base beer and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke and beer can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.

    Comments

    Use this style for beers other than Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer.

    History

    The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in Bock, Doppelbock, Weissbier, Munich Dunkel, Schwarzbier, Munich Helles, Pils, and other specialty styles.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (e.g., oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. These may be reminiscent of certain smoked foods (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenols and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (e.g., fruits, vegetables, spices, honey) in noticeable quantities, the resulting beer should be entered in the 32B Specialty Smoked Beer.

    Entry Instructions

    The entrant must specify a Base Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier.

    Past Revision

    Classic Style Smoked Beer (2015)

    Style Attributes

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    32B. Specialty Smoked Beer

    A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style, or any type of smoked beer with additional ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.

    Overall Impression

    A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.

    Aroma

    The aroma should be a pleasant balance between the expected aroma of the base beer, the smokiness imparted by the use of smoked malts, and any additional ingredients. The intensity and character of the smoke, base beer style, and additional ingredients can vary, with any being more prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.

    Comments

    Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style and added ingredients. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character and added ingredients enhances the base beer.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The beer ingredients vary with the base style. Other unusual ingredients (fruits, vegetables, spices, honey, etc.) used in noticeable quantities.

    Entry Instructions

    The entrant must specify a base beer style; the base beer does not have to be a Classic Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.

    Vital Statistics

    Varies with the base beer style.

    Style Attributes

    ,

    32B. Specialty Smoked Beer

    A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.

    Overall Impression

    A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.

    Aroma

    A pleasant balance between the expected aroma of the base beer, smoked malt, and any specialty ingredients. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke, the beer, and any specialty ingredients can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    Similar to the aroma, with a balance between the base beer, any specialty ingredients, and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke, beer, and any specialty ingredients can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.

    Comments

    Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer and any specialty ingredients.

    Characteristic Ingredients

    Same as 32A Classic Style Smoked Beer with the possible addition of specialty ingredients (e.g., fruits, spices, vegetables, honey) in noticeable quantities.

    Entry Instructions

    The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer. Entrant must specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter.

    Past Revision

    Specialty Smoked Beer (2015)

    Style Attributes

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    33. Wood Beer

    This category contains specialty beers with a wood-aged character, with or without added alcohol character.

    33. Wood Beer

    This category contains Specialty-Type Beers with a wood-aged or barrel character, with or without added alcohol character.

    33A. Wood-Aged Beer

    This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered as a Specialty Wood-Aged Beer.

    Overall Impression

    A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used.

    Aroma

    Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like. Should not have added alcohol character.

    Flavor

    Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Mouthfeel

    Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    Bush Prestige, Cigar City Humidor India Pale Ale, Faust Holzfassgereifter Eisbock, Firestone Walker Double Barrel Ale, Great Divide Oak Aged Yeti Imperial Stout, Petrus Aged Pale, Samuel Smith Yorkshire Stingo.

    Style Attributes

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    33A. Wood-Aged Beer

    This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer.

    Overall Impression

    A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.

    Aroma

    Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. Fresh wood can occasionally impart raw, fresh-cut wood smell, although this character should never be too strong. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present.

    Flavor

    Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. New wood may add a raw, fresh-cut wood impression. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors should be balanced, supportive, and noticeable, while not overpowering the base beer style.

    Mouthfeel

    Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    Much of the character depends on the type of wood used, and how well it complements and enhances the base style. Age character is allowable, but excessive oxidation or sourness is a fault. Noticeable alcohol is not a fault in stronger base styles.
    This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (e.g., chips, staves, spirals, cubes). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant must supply a brief description of the sensory aspects the wood adds to beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo.

    Past Revision

    Wood-Aged Beer (2015)

    Style Attributes

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    33B. Specialty Wood-Aged Beer

    This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.

    Overall Impression

    A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.

    Aroma

    Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Flavor

    Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Mouthfeel

    Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.

    Comments

    The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients adds to the beer.

    Commercial Examples

    Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel’s Share Ale.

    Style Attributes

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    33B. Specialty Wood-Aged Beer

    This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.

    Overall Impression

    An elevation of the base beer style with characteristics from aging in contact with wood, including alcoholic products previously in contact with the wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if charred barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.

    Aroma

    Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present. Aromatics associated with alcohol (e.g., distilled spirits, wine) previously stored in the wood should be noticeable, but balanced.

    Flavor

    Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors and added alcohol flavors should be balanced, mutually supportive, and noticeable, while not overpowering the base beer style or each other.

    Mouthfeel

    Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Usually exhibits additional alcohol warming, but should not be hot or harsh. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    Success in this style depends on how well the wood and alcohol character supports and enhances the base beer, and how well integrated they are with the overall flavor profile. Age character is allowable, but excessive oxidation or sourness is a fault.
    Special wood-aged wild ales should be entered in the 28C Wild Specialty Beer.

    History

    Same as 33A Wood-Aged Beer.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, rum, gin, tequila, port, sherry, Madeira, wine). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients add to the beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    AleSmith Barrel-Aged Old Numbskull, Founders Kentucky Breakfast Stout, Firestone Walker Parabola, Goose Island Bourbon County Stout, Great Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale.

    Past Revision

    Specialty Wood-Aged Beer (2015)

    Style Attributes

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    34. Specialty Beer

    While there are many Specialty-Type Beers in these guidelines, the Specialty Beer category is intended for those beers that do not fit anywhere else. As the number of Specialty-Type categories is quite large, most beers are expected to be entered elsewhere unless there is something quite unusual or unique about them. Please check each other Specialty-Type category first before deciding to enter a beer in one of these styles.

    31A. Alternative Grain Beer

    An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.

    Overall Impression

    A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.

    Appearance

    Same as base beer style, although some additional haze may be noticeable.

    Aroma

    Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty, and some may have a relatively neutral character.

    Flavor

    Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. Some grains add an additional grainy, bready, or nutty flavor, while others simply enhance the flavor of the base beer. Some grains add a dryness to the finish.

    Mouthfeel

    Same as the base beer, although many additional grains (e.g., oats, rye) increase body and viscosity, while some (e.g., GF grains) create a thinner beer.

    Comments

    The additional grain should be apparent somewhere in the sensory profile. If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.

    Entry Instructions

    The entrant must specify the type of alternative grain used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Blue/Point Rastafarye Ale, Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans.

    Past Revision

    Alternative Grain Beer (2015)

    Style Attributes

    31B. Alternative Sugar Beer

    An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum, etc.) added.

    See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.

    Overall Impression

    A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.

    Appearance

    Same as the base beer, although some sugars will bring additional colors.

    Aroma

    Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the beer components, and be a pleasant combination.

    Flavor

    Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.

    Mouthfeel

    Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.

    Comments

    If the additional fermentables do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it reads more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.

    Entry Instructions

    The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of sugar used.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga’.

    Style Attributes

    31B. Alternative Sugar Beer

    An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.

    Overall Impression

    A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.

    Appearance

    Same as the base beer, although some sugars will bring additional, usually darker, colors.

    Aroma

    Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.

    Flavor

    Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor, which should be a pleasant, balanced combination with the beer. Added sugars should not have a raw, unfermented flavor. Some unfermentable sugars provide a fuller finish, while fully fermentable sugars can thin out the finish.

    Mouthfeel

    Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.

    Comments

    The additional sugar should be apparent somewhere in the sensory profile. If the sugars do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it is perceived more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.

    Entry Instructions

    The entrant must specify the type of sugar used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

    Commercial Examples

    Bell’s Hopslam, Lagunitas Brown Shugga’, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever.

    Past Revision

    Alternative Sugar Beer (2015)

    Style Attributes

    32. Smoked Beer

    This category contains specialty beers that have a smoke character.

    32. Smoked Beer

    This category contains Specialty-Type Beers that have a smoke character.

    32A. Classic Style Smoked Beer

    Overall Impression

    A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.

    Aroma

    The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.

    Comments

    This style is for any beer that exhibits smoke as a principal flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.

    History

    The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the Specialty Smoked Beer.

    Entry Instructions

    The entrant must specify a Classic Style base beer. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier, Schlenkerla Ur-Bock Rauchbier, Spezial Bockbier, Spezial Lagerbier, Spezial Weissbier.

    Style Attributes

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    32A. Classic Style Smoked Beer

    Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).

    Overall Impression

    A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style.

    Aroma

    A pleasant balance between the expected aroma of the base beer and smoked malt. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke and beer can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    Similar to the aroma, with a balance between the base beer and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke and beer can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.

    Comments

    Use this style for beers other than Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer.

    History

    The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in Bock, Doppelbock, Weissbier, Munich Dunkel, Schwarzbier, Munich Helles, Pils, and other specialty styles.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (e.g., oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. These may be reminiscent of certain smoked foods (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenols and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (e.g., fruits, vegetables, spices, honey) in noticeable quantities, the resulting beer should be entered in the 32B Specialty Smoked Beer.

    Entry Instructions

    The entrant must specify a Base Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier.

    Past Revision

    Classic Style Smoked Beer (2015)

    Style Attributes

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    32B. Specialty Smoked Beer

    A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style, or any type of smoked beer with additional ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.

    Overall Impression

    A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.

    Aroma

    The aroma should be a pleasant balance between the expected aroma of the base beer, the smokiness imparted by the use of smoked malts, and any additional ingredients. The intensity and character of the smoke, base beer style, and additional ingredients can vary, with any being more prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.

    Comments

    Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style and added ingredients. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character and added ingredients enhances the base beer.

    Characteristic Ingredients

    Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The beer ingredients vary with the base style. Other unusual ingredients (fruits, vegetables, spices, honey, etc.) used in noticeable quantities.

    Entry Instructions

    The entrant must specify a base beer style; the base beer does not have to be a Classic Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.

    Vital Statistics

    Varies with the base beer style.

    Style Attributes

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    32B. Specialty Smoked Beer

    A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.

    Overall Impression

    A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character.

    Appearance

    Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.

    Aroma

    A pleasant balance between the expected aroma of the base beer, smoked malt, and any specialty ingredients. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke, the beer, and any specialty ingredients can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

    Flavor

    Similar to the aroma, with a balance between the base beer, any specialty ingredients, and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke, beer, and any specialty ingredients can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.

    Mouthfeel

    Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.

    Comments

    Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer and any specialty ingredients.

    Characteristic Ingredients

    Same as 32A Classic Style Smoked Beer with the possible addition of specialty ingredients (e.g., fruits, spices, vegetables, honey) in noticeable quantities.

    Entry Instructions

    The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer. Entrant must specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    Varies with the base beer style.

    Commercial Examples

    Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter.

    Past Revision

    Specialty Smoked Beer (2015)

    Style Attributes

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    33. Wood Beer

    This category contains specialty beers with a wood-aged character, with or without added alcohol character.

    33. Wood Beer

    This category contains Specialty-Type Beers with a wood-aged or barrel character, with or without added alcohol character.

    33A. Wood-Aged Beer

    This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered as a Specialty Wood-Aged Beer.

    Overall Impression

    A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used.

    Aroma

    Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like. Should not have added alcohol character.

    Flavor

    Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Mouthfeel

    Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the type of wood used and the char level (if charred). The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood has been used, the entrant must supply a brief description of the sensory aspects the wood adds to beer.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    Bush Prestige, Cigar City Humidor India Pale Ale, Faust Holzfassgereifter Eisbock, Firestone Walker Double Barrel Ale, Great Divide Oak Aged Yeti Imperial Stout, Petrus Aged Pale, Samuel Smith Yorkshire Stingo.

    Style Attributes

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    33A. Wood-Aged Beer

    This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer.

    Overall Impression

    A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.

    Aroma

    Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. Fresh wood can occasionally impart raw, fresh-cut wood smell, although this character should never be too strong. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present.

    Flavor

    Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. New wood may add a raw, fresh-cut wood impression. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors should be balanced, supportive, and noticeable, while not overpowering the base beer style.

    Mouthfeel

    Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    Much of the character depends on the type of wood used, and how well it complements and enhances the base style. Age character is allowable, but excessive oxidation or sourness is a fault. Noticeable alcohol is not a fault in stronger base styles.
    This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (e.g., chips, staves, spirals, cubes). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant must supply a brief description of the sensory aspects the wood adds to beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo.

    Past Revision

    Wood-Aged Beer (2015)

    Style Attributes

    ,

    33B. Specialty Wood-Aged Beer

    This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.

    Overall Impression

    A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.

    Aroma

    Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Flavor

    Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.

    Mouthfeel

    Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.

    Comments

    The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.

    History

    A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. The entrant must specify the base style; the base style can be either a classic BJCP style (i.e., a named subcategory) or may be a generic type of beer (e.g., porter, brown ale). If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients adds to the beer.

    Commercial Examples

    Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel’s Share Ale.

    Style Attributes

    ,

    33B. Specialty Wood-Aged Beer

    This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.

    Overall Impression

    An elevation of the base beer style with characteristics from aging in contact with wood, including alcoholic products previously in contact with the wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.

    Appearance

    Varies with base style. Often darker than the unadulterated base beer style, particularly if charred barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.

    Aroma

    Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present. Aromatics associated with alcohol (e.g., distilled spirits, wine) previously stored in the wood should be noticeable, but balanced.

    Flavor

    Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors and added alcohol flavors should be balanced, mutually supportive, and noticeable, while not overpowering the base beer style or each other.

    Mouthfeel

    Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Usually exhibits additional alcohol warming, but should not be hot or harsh. Tart or acidic characteristics should be low to none, and never distracting.

    Comments

    Success in this style depends on how well the wood and alcohol character supports and enhances the base beer, and how well integrated they are with the overall flavor profile. Age character is allowable, but excessive oxidation or sourness is a fault.
    Special wood-aged wild ales should be entered in the 28C Wild Specialty Beer.

    History

    Same as 33A Wood-Aged Beer.

    Characteristic Ingredients

    Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, rum, gin, tequila, port, sherry, Madeira, wine). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.

    Entry Instructions

    The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients add to the beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

    Vital Statistics

    IBU

    varies with base style

    SRM

    varies with base style, often darker than the unadulterated base style

    OG

    varies with base style, typically above-average

    FG

    varies with base style

    ABV

    varies with base style, typically above-average

    Commercial Examples

    AleSmith Barrel-Aged Old Numbskull, Founders Kentucky Breakfast Stout, Firestone Walker Parabola, Goose Island Bourbon County Stout, Great Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale.

    Past Revision

    Specialty Wood-Aged Beer (2015)

    Style Attributes

    ,

    34. Specialty Beer

    While there are many Specialty-Type Beers in these guidelines, the Specialty Beer category is intended for those beers that do not fit anywhere else. As the number of Specialty-Type categories is quite large, most beers are expected to be entered elsewhere unless there is something quite unusual or unique about them. Please check each other Specialty-Type category first before deciding to enter a beer in one of these styles.

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