10A. Weissbier

Overall Impression

A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.

Appearance

Pale straw to gold in color. Very thick, moussy, long-lasting white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.

Aroma

Moderate to strong esters and phenols, typically banana and clove, often well balanced and typically stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma. Light vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Flavor

Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainy sweetness. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional. Very low floral, spicy, or herbal hop flavor optional. Any impression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability. Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.

Mouthfeel

Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by high to very high carbonation. Effervescent.

Comments

Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.

History

While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.

Characteristic Ingredients

Malted wheat, at least half the grist. Pilsner malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor.

Entry Instructions

The entrant may specify whether the yeast should be roused before serving.

Vital Statistics

IBU

8 - 15

SRM

2 - 6

OG

1.044 - 1.053

FG

1.008 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Bräu Weisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweissbier.

Past Revision

Weissbier (2015)

Style Attributes

central-europe, malty, pale-color, standard-strength, top-fermented, traditional-style, wheat-beer-family

10B. Dunkles Weissbier

Overall Impression

A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.

Appearance

Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.

Aroma

Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.

Flavor

Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.

Mouthfeel

Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent.

Comments

The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States.

History

Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.

Characteristic Ingredients

By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors.

Style Comparison

Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness.

Vital Statistics

IBU

10 - 18

SRM

14 - 23

OG

1.044 - 1.056

FG

1.010 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel.

Style Attributes

amber-color, central-europe, malty, standard-strength, top-fermented, traditional-style, wheat-beer-family

10B. Dunkles Weissbier

Overall Impression

A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.

Appearance

Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.

Aroma

Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Flavor

Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression. Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish. Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.

Mouthfeel

Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.

Comments

Often known as dunkelweizen, particularly in the United States. Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.

History

Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.

Characteristic Ingredients

Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.

Vital Statistics

IBU

10 - 18

SRM

14 - 23

OG

1.044 - 1.057

FG

1.008 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Ur-Weisse, Franziskaner Hefe-Weisse Dunkel, Ettaler Benediktiner Weißbier Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel.

Past Revision

Dunkles Weissbier (2015)

Style Attributes

amber-color, central-europe, malty, standard-strength, top-fermented, traditional-style, wheat-beer-family

10C. Weizenbock

Overall Impression

A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.

Appearance

Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.

Aroma

Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.

Flavor

Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.

Mouthfeel

Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.

Comments

A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.

History

Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.

Characteristic Ingredients

A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.

Style Comparison

Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.

Entry Instructions

The entrant will specify whether the entry is a pale or a dark version.

Vital Statistics

IBU

15 - 30

SRM

6 - 25

OG

1.064 - 1.090

FG

1.015 - 1.022

ABV

6.5% - 9%

Commercial Examples

Dark Versions Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus. Pale Versions Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus.

Style Attributes

amber-color, central-europe, high-strength, malty, pale-color, top-fermented, traditional-style, wheat-beer-family

10C. Weizenbock

Overall Impression

A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.

Appearance

Very thick, moussy, long-lasting head. Can be hazy and have a shine from wheat and yeast, although this can settle out with age.
Dark versions are dark amber to dark ruby-brown in color, with a light tan head.
Pale versions are gold to amber in color, with a very white to off-white head.

Aroma

Medium-high to high malty richness with a significant bready, grainy wheat character. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting. Bubblegum (strawberry with banana), sourness, or smoke are faults.
Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock. They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age.
Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.

Flavor

Medium-high to high malty richness with significant bready, grainy wheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character. No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.
Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionally with caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age.
Pale versions have a bready, toasty, grainy-sweet malt richness.

Mouthfeel

Medium-full to full body. Soft, smooth, fluffy or creamy texture. Mild alcohol warmth. Moderate to high carbonation.

Comments

A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity. Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop-forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.

History

Dopplebock-strength Aventinus was created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.

Characteristic Ingredients

Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the Bock to Doppelbock range.

Entry Instructions

The entrant will specify whether the entry is a pale (SRM 6-9) or a dark (SRM 10-25) version.

Vital Statistics

IBU

15 - 30

SRM

6 - 25

OG

1.064 - 1.090

FG

1.015 - 1.022

ABV

6.5% - 9%

Commercial Examples

Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus

Past Revision

Weizenbock (2015)

Style Attributes

amber-color, central-europe, high-strength, malty, pale-color, top-fermented, traditional-style, wheat-beer-family

11. British Bitter

The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier, paler versions with large foam stands, and everything in between.

Judges should not over-emphasize the caramel component of these styles. Exported bitters can be oxidized, which increases caramel-like flavors (as well as more negative flavors). Do not assume that oxidation-derived flavors are traditional or required for the style.

11. British Bitter

The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier, paler versions with large foam stands, and everything in between.

Judges should not over-emphasize the caramel component of these styles. Exported bitters can be oxidized, which increases caramel-like flavors (as well as more negative flavors). Do not assume that oxidation-derived flavors are traditional or required for the style.

11A. Ordinary Bitter

Overall Impression

Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 35

SRM

8 - 14

OG

1.030 - 1.039

FG

1.007 - 1.011

ABV

3.2% - 3.8%

Commercial Examples

Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11A. Ordinary Bitter

Overall Impression

Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters, and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 35

SRM

8 - 14

OG

1.030 - 1.039

FG

1.007 - 1.011

ABV

3.2% - 3.8%

Commercial Examples

Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter.

Past Revision

Ordinary Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11B. Best Bitter

Overall Impression

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale.

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 40

SRM

8 - 16

OG

1.040 - 1.048

FG

1.008 - 1.012

ABV

3.8% - 4.6%

Commercial Examples

Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey's Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young's Special.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, standard-strength, top-fermented, traditional-style

11B. Best Bitter

Overall Impression

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

More evident malt flavor than in an ordinary bitter; this is a stronger, session-strength ale.

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, or crystal malts. Most contain sugar. May use a touch of caramel or dark malt for color adjustment. May use corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 40

SRM

8 - 16

OG

1.040 - 1.048

FG

1.008 - 1.012

ABV

3.8% - 4.6%

Commercial Examples

Adnams Southwold Bitter, Fuller's London Pride, Harvey's Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord.

Past Revision

Best Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, standard-strength, top-fermented, traditional-style

11C. Strong Bitter

Overall Impression

An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

Appearance

Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

Comments

In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

History

See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Style Comparison

More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Vital Statistics

IBU

30 - 50

SRM

8 - 18

OG

1.048 - 1.060

FG

1.010 - 1.016

ABV

4.6% - 6.2%

Commercial Examples

Bass Ale, Highland Orkney Blast, Samuel Smith's Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter's Healer, Whitbread Pale Ale, Young's Ram Rod.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11C. Strong Bitter

Overall Impression

An average-strength to moderately-strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

Appearance

Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

Comments

In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

History

See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.

Characteristic Ingredients

Pale ale, amber, or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Style Comparison

More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British Strong Ales, although Strong Bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Vital Statistics

IBU

30 - 50

SRM

8 - 18

OG

1.048 - 1.060

FG

1.010 - 1.016

ABV

4.6% - 6.2%

Commercial Examples

Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale.

Past Revision

Strong Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

12. Pale Commonwealth Beer

This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.

12. Pale Commonwealth Beer

This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.

12A. British Golden Ale

Overall Impression

A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.

Appearance

Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Little to no malt aroma; no caramel. Medium-low to low fruity aroma from the hops rather than esters. Little to no diacetyl.

Flavor

Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Little to no diacetyl. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced.

Mouthfeel

Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.

Comments

Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Although early on the beers were brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.

History

Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back’s Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.

Characteristic Ingredients

Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.

Style Comparison

More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles.

Vital Statistics

IBU

20 - 45

SRM

2 - 6

OG

1.038 - 1.053

FG

1.006 - 1.012

ABV

3.8% - 5%

Commercial Examples

Crouch Vale Brewers Gold, Fuller's Discovery, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Kelham Island Pale Rider, Morland Old Golden Hen, Oakham JHB.

Style Attributes

bitter, british-isles, craft-style, hoppy, pale-ale-family, pale-color, standard-strength, top-fermented

10A. Weissbier

Overall Impression

A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.

Appearance

Pale straw to gold in color. Very thick, moussy, long-lasting white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.

Aroma

Moderate to strong esters and phenols, typically banana and clove, often well balanced and typically stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma. Light vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Flavor

Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainy sweetness. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional. Very low floral, spicy, or herbal hop flavor optional. Any impression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability. Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.

Mouthfeel

Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by high to very high carbonation. Effervescent.

Comments

Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.

History

While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.

Characteristic Ingredients

Malted wheat, at least half the grist. Pilsner malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor.

Entry Instructions

The entrant may specify whether the yeast should be roused before serving.

Vital Statistics

IBU

8 - 15

SRM

2 - 6

OG

1.044 - 1.053

FG

1.008 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Bräu Weisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweissbier.

Past Revision

Weissbier (2015)

Style Attributes

central-europe, malty, pale-color, standard-strength, top-fermented, traditional-style, wheat-beer-family

10B. Dunkles Weissbier

Overall Impression

A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.

Appearance

Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.

Aroma

Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.

Flavor

Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.

Mouthfeel

Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent.

Comments

The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States.

History

Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.

Characteristic Ingredients

By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors.

Style Comparison

Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness.

Vital Statistics

IBU

10 - 18

SRM

14 - 23

OG

1.044 - 1.056

FG

1.010 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel.

Style Attributes

amber-color, central-europe, malty, standard-strength, top-fermented, traditional-style, wheat-beer-family

10B. Dunkles Weissbier

Overall Impression

A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.

Appearance

Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.

Aroma

Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Flavor

Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression. Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish. Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.

Mouthfeel

Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.

Comments

Often known as dunkelweizen, particularly in the United States. Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.

History

Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.

Characteristic Ingredients

Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.

Vital Statistics

IBU

10 - 18

SRM

14 - 23

OG

1.044 - 1.057

FG

1.008 - 1.014

ABV

4.3% - 5.6%

Commercial Examples

Ayinger Ur-Weisse, Franziskaner Hefe-Weisse Dunkel, Ettaler Benediktiner Weißbier Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel.

Past Revision

Dunkles Weissbier (2015)

Style Attributes

amber-color, central-europe, malty, standard-strength, top-fermented, traditional-style, wheat-beer-family

10C. Weizenbock

Overall Impression

A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.

Appearance

Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.

Aroma

Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.

Flavor

Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.

Mouthfeel

Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.

Comments

A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.

History

Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.

Characteristic Ingredients

A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.

Style Comparison

Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.

Entry Instructions

The entrant will specify whether the entry is a pale or a dark version.

Vital Statistics

IBU

15 - 30

SRM

6 - 25

OG

1.064 - 1.090

FG

1.015 - 1.022

ABV

6.5% - 9%

Commercial Examples

Dark Versions Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus. Pale Versions Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus.

Style Attributes

amber-color, central-europe, high-strength, malty, pale-color, top-fermented, traditional-style, wheat-beer-family

10C. Weizenbock

Overall Impression

A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.

Appearance

Very thick, moussy, long-lasting head. Can be hazy and have a shine from wheat and yeast, although this can settle out with age.
Dark versions are dark amber to dark ruby-brown in color, with a light tan head.
Pale versions are gold to amber in color, with a very white to off-white head.

Aroma

Medium-high to high malty richness with a significant bready, grainy wheat character. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting. Bubblegum (strawberry with banana), sourness, or smoke are faults.
Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock. They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age.
Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.

Flavor

Medium-high to high malty richness with significant bready, grainy wheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character. No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.
Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionally with caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age.
Pale versions have a bready, toasty, grainy-sweet malt richness.

Mouthfeel

Medium-full to full body. Soft, smooth, fluffy or creamy texture. Mild alcohol warmth. Moderate to high carbonation.

Comments

A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity. Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop-forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.

History

Dopplebock-strength Aventinus was created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.

Characteristic Ingredients

Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Style Comparison

Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the Bock to Doppelbock range.

Entry Instructions

The entrant will specify whether the entry is a pale (SRM 6-9) or a dark (SRM 10-25) version.

Vital Statistics

IBU

15 - 30

SRM

6 - 25

OG

1.064 - 1.090

FG

1.015 - 1.022

ABV

6.5% - 9%

Commercial Examples

Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus

Past Revision

Weizenbock (2015)

Style Attributes

amber-color, central-europe, high-strength, malty, pale-color, top-fermented, traditional-style, wheat-beer-family

11. British Bitter

The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier, paler versions with large foam stands, and everything in between.

Judges should not over-emphasize the caramel component of these styles. Exported bitters can be oxidized, which increases caramel-like flavors (as well as more negative flavors). Do not assume that oxidation-derived flavors are traditional or required for the style.

11. British Bitter

The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.

Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier, paler versions with large foam stands, and everything in between.

Judges should not over-emphasize the caramel component of these styles. Exported bitters can be oxidized, which increases caramel-like flavors (as well as more negative flavors). Do not assume that oxidation-derived flavors are traditional or required for the style.

11A. Ordinary Bitter

Overall Impression

Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 35

SRM

8 - 14

OG

1.030 - 1.039

FG

1.007 - 1.011

ABV

3.2% - 3.8%

Commercial Examples

Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11A. Ordinary Bitter

Overall Impression

Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters, and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 35

SRM

8 - 14

OG

1.030 - 1.039

FG

1.007 - 1.011

ABV

3.2% - 3.8%

Commercial Examples

Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter.

Past Revision

Ordinary Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11B. Best Bitter

Overall Impression

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale.

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 40

SRM

8 - 16

OG

1.040 - 1.048

FG

1.008 - 1.012

ABV

3.8% - 4.6%

Commercial Examples

Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey's Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young's Special.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, standard-strength, top-fermented, traditional-style

11B. Best Bitter

Overall Impression

A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Appearance

Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Aroma

Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

Comments

More evident malt flavor than in an ordinary bitter; this is a stronger, session-strength ale.

History

See comments in category introduction.

Characteristic Ingredients

Pale ale, amber, or crystal malts. Most contain sugar. May use a touch of caramel or dark malt for color adjustment. May use corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Style Comparison

More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Vital Statistics

IBU

25 - 40

SRM

8 - 16

OG

1.040 - 1.048

FG

1.008 - 1.012

ABV

3.8% - 4.6%

Commercial Examples

Adnams Southwold Bitter, Fuller's London Pride, Harvey's Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord.

Past Revision

Best Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, standard-strength, top-fermented, traditional-style

11C. Strong Bitter

Overall Impression

An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

Appearance

Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

Comments

In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

History

See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.

Characteristic Ingredients

Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Style Comparison

More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Vital Statistics

IBU

30 - 50

SRM

8 - 18

OG

1.048 - 1.060

FG

1.010 - 1.016

ABV

4.6% - 6.2%

Commercial Examples

Bass Ale, Highland Orkney Blast, Samuel Smith's Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter's Healer, Whitbread Pale Ale, Young's Ram Rod.

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

11C. Strong Bitter

Overall Impression

An average-strength to moderately-strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

Appearance

Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.

Flavor

Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

Comments

In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

History

See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.

Characteristic Ingredients

Pale ale, amber, or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Style Comparison

More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British Strong Ales, although Strong Bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Vital Statistics

IBU

30 - 50

SRM

8 - 18

OG

1.048 - 1.060

FG

1.010 - 1.016

ABV

4.6% - 6.2%

Commercial Examples

Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale.

Past Revision

Strong Bitter (2015)

Style Attributes

amber-ale-family, amber-color, bitter, british-isles, session-strength, top-fermented, traditional-style

12. Pale Commonwealth Beer

This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.

12. Pale Commonwealth Beer

This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.

12A. British Golden Ale

Overall Impression

A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.

Appearance

Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.

Aroma

Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Little to no malt aroma; no caramel. Medium-low to low fruity aroma from the hops rather than esters. Little to no diacetyl.

Flavor

Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Little to no diacetyl. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced.

Mouthfeel

Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.

Comments

Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Although early on the beers were brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.

History

Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back’s Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.

Characteristic Ingredients

Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.

Style Comparison

More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles.

Vital Statistics

IBU

20 - 45

SRM

2 - 6

OG

1.038 - 1.053

FG

1.006 - 1.012

ABV

3.8% - 5%

Commercial Examples

Crouch Vale Brewers Gold, Fuller's Discovery, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Kelham Island Pale Rider, Morland Old Golden Hen, Oakham JHB.

Style Attributes

bitter, british-isles, craft-style, hoppy, pale-ale-family, pale-color, standard-strength, top-fermented

19C. American Brown Ale

Overall Impression

A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.

Appearance

Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Aroma

Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced.

Flavor

Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters.

Mouthfeel

Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation.

Comments

Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.

History

An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA).

Characteristic Ingredients

Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Style Comparison

More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.

Vital Statistics

IBU

20 - 30

SRM

18 - 35

OG

1.045 - 1.060

FG

1.010 - 1.016

ABV

4.3% - 6.2%

Commercial Examples

Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown.

Style Attributes

balanced, brown-ale-family, craft-style, dark-color, hoppy, north-america, standard-strength, top-fermented

20. American Porter and Stout

These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.

20A. American Porter

Overall Impression

A substantial, malty dark beer with a complex and flavorful dark malt character.

Appearance

Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Aroma

Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.

Flavor

Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.

Mouthfeel

Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.

Comments

Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character.

History

A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.

Characteristic Ingredients

May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.

Style Comparison

More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Vital Statistics

IBU

25 - 50

SRM

22 - 40

OG

1.050 - 1.070

FG

1.012 - 1.018

ABV

4.8% - 6.5%

Commercial Examples

Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter.

Style Attributes

bitter, craft-style, dark-color, hoppy, north-america, porter-family, roasty, standard-strength, top-fermented

20B. American Stout

Overall Impression

A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.

Appearance

Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.

Aroma

Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.

Flavor

Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.

Mouthfeel

Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.

Comments

Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).

History

A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.

Characteristic Ingredients

Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.

Style Comparison

Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.

Vital Statistics

IBU

35 - 75

SRM

30 - 40

OG

1.050 - 1.075

FG

1.010 - 1.022

ABV

5% - 7%

Commercial Examples

Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout.

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, north-america, roasty, stout-family, top-fermented

20C. Imperial Stout

Overall Impression

An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.

Appearance

Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Aroma

Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.

Flavor

Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.

Mouthfeel

Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Comments

Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.

History

A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics.

Characteristic Ingredients

Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.

Style Comparison

Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.

Vital Statistics

IBU

50 - 90

SRM

30 - 40

OG

1.075 - 1.115

FG

1.018 - 1.030

ABV

8% - 12%

Commercial Examples

American Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout. English Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout.

Style Attributes

bitter, british-isles, craft-style, dark-color, malty, north-america, roasty, stout-family, top-fermented, traditional-style, very-high-strength

21. IPA

The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.

21A. American IPA

Overall Impression

A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Appearance

Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.

Aroma

A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Flavor

Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments

A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.

History

The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.

Characteristic Ingredients

Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.

Style Comparison

Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.

Vital Statistics

IBU

40 - 70

SRM

6 - 14

OG

1.056 - 1.070

FG

1.008 - 1.014

ABV

5.5% - 7.5%

Commercial Examples

Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA.

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented

21B. Specialty IPA

Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.

The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.

Overall Impression

Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.

Appearance

Color depends on specific type of Specialty IPA. Most should be clear, although certain styles with high amounts of starchy adjuncts, or unfiltered dry-hopped versions may be slightly hazy. Darker types can be opaque making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.

Aroma

Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.

Flavor

Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialty IPA. Malt flavor generally low to medium, with qualities dependent on typical varieties used in the specific Specialty IPA. Commonly will have a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.

Mouthfeel

Smooth, medium-light to medium-bodied mouthfeel. Medium carbonation. Some smooth alcohol warming can be sensed in stronger versions.

Entry Instructions

Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).

Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%

Vital Statistics

Variable by type

21B. Specialty IPA: Belgian IPA

Overall Impression

An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.

Appearance

Light golden to amber in color. Off-white head is moderate to large in size and has good retention. Clarity is fair to quite hazy in dry hopped examples.

Aroma

Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.

Flavor

Initial flavor is moderately spicy and estery associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.

Mouthfeel

The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent.

Comments

The choice of yeast strain and hop varieties is critical since many choices will horribly clash.

History

A relatively new style, started showing up in the mid 2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.

Characteristic Ingredients

Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.

Style Comparison

A cross between an American IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. This style is may be spicier, stronger, drier and more fruity than an American IPA.

Vital Statistics

IBU

50 - 100

SRM

5 - 15

OG

1.058 - 1.080

FG

1.008 - 1.016

ABV

6.2% - 9.5%

Commercial Examples

Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It.

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented

21B. Specialty IPA: Black IPA

Overall Impression

A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.

Appearance

Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist.

Aroma

A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.

Flavor

Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions.

Mouthfeel

Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.

Comments

Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.

History

A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest.

Characteristic Ingredients

Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.

Style Comparison

Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability.

Vital Statistics

IBU

50 - 90

SRM

25 - 40

OG

1.050 - 1.085

FG

1.010 - 1.018

ABV

5.5% - 9%

Commercial Examples

21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad’s Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard).

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Brown IPA

Overall Impression

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Appearance

Color ranges from reddish-brown to dark brown but not black. Frequently opaque, but should be clear if visible. Unfiltered dry-hopped versions may be a bit hazy. Medium-sized, cream-colored to tan head with good persistence.

Aroma

A moderate to moderately-strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features chocolate, nuts, dark caramel, toffee, toasted bread, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Flavor

Hop flavor is medium to high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with milk chocolate, cocoa, toffee, nutty, biscuity, dark caramel, toasted bread and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should nearly balance the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. No roasted, burnt, or harsh-bitter malt character.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments

Previously might have been a sub-genre of American Brown Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. The hops and malt can combine to produce interesting interactions.

History

A more modern craft beer name for a style that has long been popular with US homebrewers, when it was known as a hoppier American Brown Ale or sometimes Texas Brown Ale (despite origins in California).

Characteristic Ingredients

Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.

Style Comparison

A stronger and more bitter version of an American Brown Ale, with the balance of an American IPA.

Vital Statistics

IBU

40 - 70

SRM

11 - 19

OG

1.056 - 1.070

FG

1.008 - 1.016

ABV

5.5% - 7.5%

Commercial Examples

Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janet’s Brown Ale.

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Red IPA

Overall Impression

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Appearance

Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.

Aroma

A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Flavor

Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments

Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.

History

A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.

Characteristic Ingredients

Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.

Style Comparison

Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.

Vital Statistics

IBU

40 - 70

SRM

11 - 19

OG

1.056 - 1.070

FG

1.008 - 1.016

ABV

5.5% - 7.5%

Commercial Examples

Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA.

Style Attributes

amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Rye IPA

Overall Impression

A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Appearance

Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.

Aroma

A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Flavor

Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments

A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.

History

Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.

Characteristic Ingredients

Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.

Style Comparison

Drier and slightly spicier than an American IPA. Bitterness and spiciness from rye lingers longer than an American IPA. Does not have the intense rye malt character of a Roggenbier. Some examples are stronger like a Double IPA.

Vital Statistics

IBU

50 - 75

SRM

6 - 14

OG

1.056 - 1.075

FG

1.008 - 1.014

ABV

5.5% - 8%

Commercial Examples

Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye.

Style Attributes

amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: White IPA

Overall Impression

A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.

Appearance

Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.

Aroma

Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.

Flavor

Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.

Mouthfeel

Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting.

Comments

A craft beer interpretation of American IPA crossed with a witbier.

History

American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.

Characteristic Ingredients

Pale and wheat malts, Belgian yeast, citrusy American type hops.

Style Comparison

Similar to a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically the hop aroma and flavor are not as prominent as in an American IPA.

Vital Statistics

IBU

40 - 70

SRM

5 - 8

OG

1.056 - 1.065

FG

1.010 - 1.016

ABV

5.5% - 7%

Commercial Examples

Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation.

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, spice, top-fermented

22. Strong American Ale

This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by alcohol strength and a lack of roast.

22A. Double IPA

Overall Impression

An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.

Appearance

Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.

Aroma

A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.

Flavor

Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.

Comments

A showcase for hops, yet remaining quite drinkable. The adjective “double” is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.

History

An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.

Characteristic Ingredients

Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.

Style Comparison

Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.

Vital Statistics

IBU

60 - 120

SRM

6 - 14

OG

1.065 - 1.085

FG

1.008 - 1.018

ABV

7.5% - 10%

Commercial Examples

Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught.

Style Attributes

bitter, craft-style, hoppy, ipa-family, north-america, pale-color, top-fermented, very-high-strength