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| March: Category 12: Porter |
| 12A - Brown Porter |
| Aroma: Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some non-roasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none. |
| Appearance: Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention. |
| Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters. |
| Mouthfeel: Medium-light to medium body. Moderately low to moderately high carbonation. |
| Overall Impression: A fairly substantial English dark ale with restrained roasty characteristics. |
| History: Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers. |
| Comments: Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an "English" character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the specialty category. |
| Ingredients: English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.). |
| Vital Statistics: | OG: 1.040 - 1.052 |
| IBUs: 18 - 35 | FG: 1.008 - 1.014 |
| SRM: 20 - 30 | ABV: 4 - 5.4% |
| Commercial Examples: Samuel Smith Taddy Porter, Fuller's London Porter, Burton Bridge Burton Porter, Nethergate Old Growler Porter, Nick Stafford's Nightmare Yorkshire Porter, St. Peters Old-Style Porter, Bateman's Salem Porter, Shepherd Neame Original Porter, Flag Porter, Yuengling Porter, Geary's London Style Porter. |
| 12B - Robust Porter |
| Aroma: Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. 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 (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none. |
| 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. |
| Flavor: Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. 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 roasted grains, although this character should not be strong. |
| Overall Impression: A substantial, malty dark ale with a complex and flavorful roasty character. |
| History: Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid. |
| Comments: Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also 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 "English" character. |
| Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties. |
| Vital Statistics: | OG: 1.048 - 1.065 |
| IBUs: 25 - 50+ | FG: 1.012 - 1.016 |
| SRM: 22 - 35+ | ABV: 4.8 - 6% |
| Commercial Examples: Anchor Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Bell's Porter, Thirsty Dog Old Leghumper, Otter Creek Stovepipe Porter, Portland Haystack Black Porter, Avery New World Porter, Deschutes Black Butte Porter, Redhook Blackhook Porter. |
| 12C - Baltic Porter |
| Aroma: Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth. |
| Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque. |
| Flavor: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character; no diacetyl. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Perhaps a hint of hop flavor. |
| Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. |
| Overall Impression: A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors. |
| History: Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts. |
| Comments: May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts or specialty beers. |
| Ingredients: Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes. |
| Vital Statistics: | OG: 1.060 - 1.090 |
| IBUs: 20 - 40 | FG: 1.016 - 1.024 |
| SRM: 17 - 30 | ABV: 5.5 - 9.5% (although 7 - 8.5% is most typical) |
| Commercial Examples: Sinebrychoff Porter (Finland), Zywiec Porter (Poland), Baltika Porter (Russia), Carnegie Stark Porter (Sweden), Dojlidy Polski (Poland), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Kožlak Porter (Poland), Stepan Razin Porter (Russia) |
| 12A - Brown Porter |
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| June: Category 9: Scottish & Irish Ales |
| All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increased malt). Entrants should select the appropriate category based on original gravity and alcohol level. |
| Aroma: Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. |
| Appearance: Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head. |
| Flavor: Malt is the primary flavor, but isn't overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. |
| Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley. |
| Overall Impression: Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. |
| History: Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. |
| Comments: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water derived and not from the use of peat-smoked malts. Use of peat smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Smoked Beer category rather than here. |
| Ingredients: Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. |
| 9A. Scottish Light 60/- |
| Vital Statistics: | OG: 1.030 - 1.035 |
| IBUs: 10 - 20 | FG: 1.010 - 1.013 |
| SRM: 9 - 17 | ABV: 2.5 - 3.2% |
| Commercial Examples: Belhaven 60/-, McEwan's 60/-, Maclay 60/- Light (all are cask-only products not exported to the US) |
| 9B. Scottish Heavy 70/- |
| Vital Statistics: | OG: 1.035 - 1.040 |
| IBUs: 10 - 25 | FG: 1.010 - 1.015 |
| SRM: 9 - 17 | ABV: 3.2 - 3.9% |
| Commercial Examples: Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-. |
| 9C. Scottish Export 80/- |
| Vital Statistics: | OG: 1.040 - 1.054 |
| IBUs: 15 - 30 | FG: 1.010 - 1.016 |
| SRM: 9 - 17 | ABV: 3.9 - 5.0% |
| Commercial Examples: Orkney Dark Island, Belhaven 80/-(Belhaven Scottish Ale in the US), Belhaven St. Andrews Ale, McEwan's IPA, Caledonian 80/- Export Ale, Broughton Merlin's Ale, Three Floyds Robert the Bruce. |
| 9D. Irish Red Ale |
| Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean. |
| Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head. |
| Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters. |
| Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions. |
| Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. |
| Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated. |
| Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast. |
| OG: 1.044 - 1.060 |
| IBUs: 17 - 28 | FG: 1.010 - 1.014 |
| SRM: 9 - 18 | ABV: 4.0 - 6.0% |
| Commercial Examples: Moling's Irish Red Ale, Smithwick's Irish Ale, Kilkenny Irish Beer, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale. |
| 9E. Strong Scotch Ale |
| Aroma: Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none. |
| Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions. |
| Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley). |
| Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation. |
| Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary. |
| History/Comments: Also known as a wee heavy. Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum. |
| Ingredients: Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical. |
| OG: 1.070 - 1.130 |
| IBUs: 17 - 35 | FG: 1.018 - 1.030+ |
| SRM: 14 - 25 | ABV: 6.5 - 10% |
| Commercial Examples: Traquair House Ale, Orkney Skull Splitter, McEwan's Scotch Ale, MacAndrew's Scotch Ale, Belhaven Wee Heavy, Broughton Old Jock, Scotch du Silly, Gordon Highland Scotch Ale, Founders Dirty Bastard. |
| September: Category 6: Light Hybrid Beers |
| 6A. Cream Ale |
| Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl. |
| Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity. |
| Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl. |
| Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a thirst quenching finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth. |
| Overall Impression: A clean, well-attenuated, flavorful American lawnmower beer. |
| History: An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid- Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional, although modern brewers sometimes use it. |
| Comments: Classic American (i.e. pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. |
| Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing. |
| OG: 1.042 - 1.055 (1.050-1.053 is most common) |
| IBUs: 15 - 20 (rarely to 25) | FG: 1.006 - 1.012 |
| SRM: 2.5 - 5 | ABV: 4.2- 5.6% |
| Commercial Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Sleeman Cream Ale, Liebotschaner Cream Ale (Lion Brewery), Dave's Original Cream Ale (Molson), New Glarus Spotted Cow Farmhouse Ale, Wisconsin Brewing Whitetail Cream Ale. |
| 6B. Blonde Ale |
| Aroma: Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl. |
| Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention. |
| Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn't be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl. |
| Mouthfeel: Medium-light to medium-full body. Medium to high carbonation. Smooth without harsh bitterness or astringency. |
| Overall Impression: Easy-drinking, approachable, malt-oriented American craft beer. |
| History: Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer. |
| Comments: In addition to the more common American Blond Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales. |
| Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization. |
| OG: 1.038 - 1.054 |
| IBUs: 15 - 28 | FG: 1.008 - 1.013 |
| SRM: 3 - 6 | ABV: 3.8 - 5.5% |
| Commercial Examples: Redhook Blonde, Catamount Gold, Widmer Blonde Ale, Coast Range California Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Pete's Wicked Summer Brew, Deschutes Cascade Golden. |
| 6C. Kölsch |
| Aroma: Very low to no malt aroma. A pleasant, very subtle fruit aroma from fermentation (apple, cherry or pear) is desirable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). |
| Appearance: Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist. |
| Flavor: Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels. |
| Mouthfeel: Smooth and crisp. Light body, although a few versions may be medium-light. Medium carbonation. Highly attenuated. |
| Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale. |
| History: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier.. |
| Comments: Served in a tall, narrow 200ml glass called a Stange. Each Cologne brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Cologne breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess (which should not be entered in this category). |
| Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149°F. Fermented at cool ale temperatures (59-65°F, although many Cologne brewers ferment at 70°F) and lagered for at least a month. |
| OG: 1.044 - 1.050 |
| IBUs: 20 - 30 | FG: 1.007 - 1.011 |
| SRM: 3.5 - 5 | ABV: 4.4 - 5.2% |
| Commercial Examples: Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; US versions: Goose Island Summertime, Crooked River Kölsch, Harpoon Summer Beer, Capitol City Capitol Kölsch. |
| 6D. American Wheat or Rye Beer |
| Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clovey and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight sourness is optional. No diacetyl. |
| Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head. |
| Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Hefeweizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slight tartness in the finish. No diacetyl. |
| Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples. |
| Overall Impression: Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. |
| Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens are acceptable (and can have some darker, richer malt flavors in addition to the color). THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED. |
| Ingredients: Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the specialty character. |
| OG: 1.040 - 1.055 |
| IBUs: 15 - 30 | FG: 1.008 - 1.013 |
| SRM: 3 - 6 | ABV: 4 - 5.5% |
| Commercial Examples: Bell's Oberon, Anchor Summer Beer, Pyramid Hefe-Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O'Hanlon's Original Rye Beer. |
| December: Category 18: Belgian Strong Ales |
| 18A. Belgian Blond Ale |
| Aroma: Light earthy or spicy hop nose, along with a lightly sweet pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a candi sugar-like character. Subtle yet complex. |
| Appearance: Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace. |
| Flavor: Smooth, light to moderate pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemonlike). Light spicy phenolics optional. Some candi sugar or honey-like sweetness on palate. |
| Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. |
| Overall Impression: A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. |
| History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed. |
| Comments: Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term Blond, while the French spell it Blonde.. |
| Ingredients: Belgian pils malt, aromatic malts, candi sugar or sucrose, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). |
| OG: 1.062 - 1.075 |
| IBUs: 20 - 30 | FG: 1.008 - 1.016 |
| SRM: 4 - 6 | ABV: 6 - 7.5% (6.5 - 7% is most typical) |
| Commercial Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Paten Lieven Blond Abbey Ale. |
| 18B. Belgian Dubbel |
| Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Rarely esters will include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl. |
| Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head. |
| Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn't persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices. |
| Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy. |
| Overall Impression: A deep reddish, moderately strong, malty, complex Belgian ale. |
| History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. |
| Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices. |
| OG: 1.062 - 1.075 |
| IBUs: 15 - 25 | FG: 1.010 - 1.018 |
| SRM: 10 - 14 | ABV: 6 - 7.5% (6.5 - 7% is most typical) |
| Commercial Examples: Westmalle Dubbel, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale. |
| 18C. Belgian Tripel |
| Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. |
| Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades. |
| Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl. |
| Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent. |
| Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. |
| History: Originally developed at the Trappist monastery at Westmalle. |
| Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. |
| Ingredients: The light color and relatively light body for a beer of this strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures. |
| OG: 1.075 - 1.085 |
| IBUs: 25 - 38 | FG: 1.010 - 1.016 |
| SRM: 4.5 - 6 | ABV: 7.5 - 9% |
| Commercial Examples: Westmalle Tripel, Chimay Cinq Cents (White), Val-Dieu Triple, St. Bernardus Tripel, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, New Belgium Trippel, Unibroue La Fin du Monde, Brooklyn Triple, Dragonmead Final Absolution. |
| 18D. Belgian Golden Strong Ale |
| Aroma: Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A lot to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl. |
| Appearance: Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic Belgian lace on the glass as it fades. |
| Flavor: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl. |
| Mouthfeel: Light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent. |
| Overall Impression: A golden, complex, effervescent, strong Belgian style ale. |
| History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. |
| Comments: Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. |
| Ingredients: The light color and relatively light body for a beer of this strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures. |
| OG: 1.070 - 1.095 |
| IBUs: 25 - 35 | FG: 1.010 - 1.016 |
| SRM: 4 - 6 | ABV: 7.5 - 10% |
| Commercial Examples: Duvel, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite. |
| 18E. Belgian Dark Strong Ale |
| Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality with an occasional caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like. Alcohols are soft, spicy, perfumy and/or rose like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions. |
| Appearance: Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy. |
| Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously. |
| Mouthfeel: High carbonation but no carbonic acid bite. Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy). |
| Overall Impression: A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. |
| History: Most versions are unique in character reflecting characteristics of individual breweries. |
| Comments: Authentic Trappist versions tend to be drier than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N'ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty category, not this category. |
| Ingredients: Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if dark candi is used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness). |
| OG: 1.075 - 1.110+ |
| IBUs: 15 - 25+ | FG: 1.010 - 1.024 |
| SRM: 12 - 20 | ABV: 8 - 12%+ |
| Commercial Examples: Rochefort 10 (blue cap), Westvleteren 12 (yellow cap), Chimay Grande Reserve (Blue), Rochefort 8 (green cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Abbaye des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker. |