27A. Historical Beer: Sahti

Overall Impression

A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.

Appearance

Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy (unfiltered). Little head, due to low carbonation.

Aroma

High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.

Flavor

Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with kind of a wortiness that is unusual in other beer styles. Not sour.

Mouthfeel

Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.

Comments

The use of rye doesn’t mean that it should taste like caraway (a dominant flavor in rye bread). The use of juniper berries will give a flavor like gin (similarly flavored with juniper berries). The juniper acts a bit like hops in the balance and flavor, providing some counterpoint to the sweet malt.

History

An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.

Characteristic Ingredients

Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.

Style Comparison

Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.

Vital Statistics

IBU

7 - 15

SRM

4 - 22

OG

1.076 - 1.120

FG

1.016 - 1.020

ABV

7% - 11%

Commercial Examples

Now made year-round by several breweries in Finland.

Style Attributes

amber-color, central-europe, high-strength, historical-style, spice, top-fermented

28. American Wild Ale

The name American Wild Ale is in common use by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts. This category is intended for a wide range of beers that do not fit traditional European sour or wild styles. All of the styles in this category are essentially specialty beers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.

Throughout this category, Brett is used as an abbreviation for Brettanomyces. This is the term most craft brewers and homebrewers will use in conversation, if not in formal communications.

28A. Brett Beer

Overall Impression

Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.

Appearance

Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.

Aroma

Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character.

Flavor

Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.

Mouthfeel

Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable.

Comments

The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid.

History

Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples.

Characteristic Ingredients

Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.

Style Comparison

Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales.

Entry Instructions

The entrant must specify either a base beer style (Classic Style, or a generic style family) or provide a description of the ingredients/specs/desired character. The entrant must specify if a 100% Brett fermentation was conducted. The entrant may specify the strain(s) of Brettanomyces used.

Vital Statistics

Variable by base style.

Commercial Examples

Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios.

Style Attributes

craft-style, north-america, specialty-beer, wild-fermentation

28B. Mixed-Fermentation Sour Beer

Overall Impression

A sour and/or funky version of a base style of beer.

Appearance

Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor due to high levels of acid or anti-foam properties of some lactobacillus strains.

Aroma

Variable by base style. The contribution of non-Saccharomyces microbes should be noticeable to strong, and often contribute a sour and/or funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant.

Flavor

Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt and/or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt/hop profile. Acidity should be firm yet enjoyable, but should not be biting or vinegary; prominent or objectionable/offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.

Mouthfeel

Variable by base style. Generally a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples.

Comments

These beers may be aged in wood, but any wood character should not be a primary or dominant flavor. Sour beers are typically not bitter as these flavors clash. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. Inappropriate characteristics include diacetyl, solvent, ropy/viscous texture, and heavy oxidation.

History

Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.

Characteristic Ingredients

Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.

Style Comparison

A sour and/or funky version of a base style.

Entry Instructions

The entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer.

Vital Statistics

Variable by style

Commercial Examples

Boulevard Love Child, Cascade Vlad the Imp Aler, Jester King Le Petit Prince, Jolly Pumpkin Calabaza Blanca, Russian River Temptation, The Bruery Rueuze, The Bruery Tart of Darkness.

Style Attributes

craft-style, north-america, sour, specialty-beer, wild-fermentation

28C. Wild Specialty Beer

Overall Impression

A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.

Appearance

Variable by base style, generally showing a color, tint, or hue from any fruit (if used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.

Aroma

Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.

Flavor

Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour character from the fruit and wild fermentation could be prominent, but should not be overwhelming. The acidity and tannin from any fruit can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of the fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.

Mouthfeel

Variable by base style. Generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some fruit or wood can provide a slight astringency, enhance the body, or make the beer seem drier than it is.

Comments

A wild beer featuring fruit, herbs, spices, or wood based on a style other than lambic. Could be another Classic Style (normally sour or not), or something more generic. These beers may be aged in wood, but any wood character should not be a primary or dominant flavor.

History

Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.

Characteristic Ingredients

Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (chile, rhubarb, pumpkin, etc.) may also be used. Wood or barrel aging is very common, but not required.

Style Comparison

Like a fruit, herb, spice, or wood beer, but sour and/or funky.

Entry Instructions

Entrant must specify the type of fruit, spice, herb, or wood used. Entrant must specify a description of the beer, identifying the yeast/bacteria used and either a base style or the ingredients/specs/target character of the beer. A general description of the special nature of the beer can cover all the required items.

Vital Statistics

Variable by base style.

Commercial Examples

Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Eric’s Ale, New Glarus Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme.

Style Attributes

craft-style, fruit, north-america, sour, specialty-beer, wild-fermentation

29. Fruit Beer

The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.

29A. Fruit Beer

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

Overall Impression

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

Appearance

Appearance should be appropriate for the declared base beer and declared fruit. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.

Aroma

The distinctive aromatics associated with the declared fruit should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style.

Flavor

As with aroma, the distinctive flavor character associated with the declared fruit should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.

Mouthfeel

Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer.

Comments

Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Entry Instructions

The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type(s) of fruit used. Soured fruit beers that aren’t lambics should be entered in the American Wild Ale category.

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.

Commercial Examples

Bell’s Cherry Stout, Dogfish Head Aprihop, Ebulum Elderberry Black Ale, Founders Rübæus.

Style Attributes

fruit, specialty-beer

29B. Fruit and Spice Beer

See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer. The definition of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30 apply; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. The use of the word spice does not imply only spices can be used; any Spice, Herb, or Vegetable (SHV) from Category 30 may be used.

Overall Impression

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

Appearance

Appearance should be appropriate for the declared base beer and declared fruit and spices. For lighter-colored beers with fruits or spices that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. May have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit or spice.

Aroma

The distinctive aromatics associated with the declared fruit and spices should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) and some spices (e.g., cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style. The hop aroma may be absent or balanced, depending on the declared base style.

Flavor

As with aroma, the distinctive flavor character associated with the declared fruits and spices should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit and spices with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit and spice flavors present. Remember that fruit generally add flavor not sweetness. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.

Mouthfeel

Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.

Comments

verall balance is the key to presenting a well-made fruit and spice beer. The fruit and spice should each complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit and spice; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The brewer should recognize that some combinations of base beer styles and fruits/spices work well together while others do not make for harmonious combinations. Whenever fruits, spices, herbs or vegetables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced fruit beer but without having to tell that specific fruits and spices are present (even if declared).

Entry Instructions

The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit and spices, herbs, or vegetables (SHV) used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.

Style Attributes

fruit, specialty-beer, spice

29C. Specialty Fruit Beer

A Specialty Fruit Beer is a fruit beer with some additional ingredients or processes, such as fermentable sugars (honey, brown sugar, invert sugar, etc.) added.

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

Overall Impression

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

Appearance

Same as fruit beer.

Aroma

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

Flavor

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

Mouthfeel

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

Comments

If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as a normal 29A Fruit Beer and omit a description of the extra ingredients or processes.

Entry Instructions

The entrant must specify a base style; the declared style does not have to be a Classic Style. The entrant must specify the type of fruit used. The entrant must specify the type of additional fermentable sugar or special process employed.

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.

Commercial Examples

New Planet Raspberry Ale.

Style Attributes

fruit, specialty-beer

30. Spiced Beer

We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.

30A. Spice, Herb, or Vegetable Beer

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

Overall Impression

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

Appearance

Appearance should be appropriate to the declared base beer and declared special ingredients. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.

Aroma

The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.

Flavor

As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.

Mouthfeel

Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.

Comments

Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The key attributes of the declared base style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The individual character of each SHV may not always be individually identifiable when used in combination.

Entry Instructions

The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder).

Vital Statistics

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

Commercial Examples

Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale, Young’s Double Chocolate Stout.

Style Attributes

specialty-beer, spice

30B. Autumn Seasonal Beer

Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkin or other squashes, and the associated spices. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.

Overall Impression

An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.

Appearance

Generally medium amber to coppery-brown (lighter versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.

Aroma

A wide range of aromatics is possible, although many examples are reminiscent of pumpkin pie, candied yams, or similar harvest or (US) Thanksgiving themed dishes. Any combination of aromatics that suggests the fall season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., brown sugar, honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.

Flavor

Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice (and optionally, sugar and vegetable) presentation. Spices associated with the fall season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toasty, biscuity, or nutty flavors (toasted bread crust or cooked pie crust flavors are welcome). May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. Flavor derived from squash-based vegetables are often elusive. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are typically absent.

Mouthfeel

A wide range of interpretations is possible. Body is generally medium to full, and a certain malty and/or vegetable-based chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.

Comments

Overall balance is the key to presenting a well-made Autumn Seasonal beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).

Characteristic Ingredients

Spices are required, and often include those evocative of the fall or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are often used (e.g., molasses, invert sugar, brown sugar, honey, maple syrup, etc.). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.

Entry Instructions

The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). The beer must contain spices, and may contain vegetables and/or sugars.

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color.

Commercial Examples

Dogfish Head Punkin Ale, Schlafly Pumpkin Ale, Southampton Pumpkin Ale.

Style Attributes

specialty-beer, spice

30C. Winter Seasonal Beer

Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of mulling spices or Christmas holiday desserts. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.

Overall Impression

A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.

Appearance

Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.

Aroma

A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, evergreen trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.

Flavor

Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.

Mouthfeel

A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.

Comments

Overall balance is the key to presenting a well-made Winter Seasonal Beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).

History

Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.

Characteristic Ingredients

Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).

Entry Instructions

The entrant must specify a base style, but the declared style does not have to be a Classic Style. The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice).

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color.

Commercial Examples

Anchor Our Special Ale, Goose Island Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Lakefront Holiday Spice Lager Beer, Weyerbacher Winter Ale.

Style Attributes

specialty-beer, spice

31. Alternative Fermentables Beer

This category contains specialty beers that have some additional ingredient (grain or sugar) that adds a distinctive character.

31A. Alternative Grain Beer

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

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

Overall Impression

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

Appearance

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

Aroma

Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty. The alternative grain should provide the major aroma profile for this beer.

Flavor

Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. However, the alternative grain should provide the major flavor profile for this beer. Different grains have different characters; the additional grain should enhance the flavor of the base beer. Many will add an additional grainy, bready, or nutty flavor.

Mouthfeel

Same as the base beer, although many additional grains will tend to increase the body (oats, rye) and increase the viscosity, while some may decrease the body (GF grains) resulting in thinness.

Comments

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

Entry Instructions

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

Vital Statistics

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

Commercial Examples

Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale.

Style Attributes

specialty-beer

31B. Alternative Sugar Beer

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

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

Overall Impression

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

Appearance

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

Aroma

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

Flavor

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

Mouthfeel

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

Comments

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

Entry Instructions

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

Vital Statistics

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

Commercial Examples

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

Style Attributes

specialty-beer

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