SQLite format 3@ wf.c;913.,,'$ yF  s}I y~ytoje`[VQLGB=83.)$ zupkfa\WRMHC>94/*%  y~}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!      w?wng`YiP:C92+A$@?> = 44P++Ytablesqlite_sequencesqlite_sequenceCREATE TABLE sqlite_sequence(name,seq)w=tableequipmentequipmentCREATE TABLE equipment( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', boil_size real DEFAULT 0.0, batch_size real DEFAULT 0.0, tun_volume real DEFAULT 0.0, tun_weight real DEFAULT 0.0, tun_specific_heat real DEFAULT 0.0, top_up_water real DEFAULT 0.0, trub_chiller_loss real DEFAULT 0.0, evap_rate real DEFAULT 0.0, boil_time real DEFAULT 0.0, calc_boil_volume boolean DEFAULT 0, lauter_deadspace real DEFAULT 0.0, top_up_kettle real DEFAULT 0.0, hop_utilization real DEFAULT 100.0, notes text DEFAULT '', -- Out BeerXML extensions real_evap_rate real DEFAULT 0.0, boiling_point real DEFAULT 100.0, absorption real DEFAULT 1.085, -- Metadata deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' ) #!.;~B6q!sZGzf8J-hop_in_inventory&#instruction'7instruction_in_recipe %)misc_in_recipeb$'misc_children mashstepnipe7fermentable_in_recipe (brewnoteoten#1equipment_children^5fermentable_children8 bt_water water equipmenthop$ style %hop_children01yeast_in_inventory/misc_in_inventory]!)yeast_children=fermentable_in_inventory} mash bt_yeastmashstep+yeast_in_recipep,h'hop_in_recipe")style_childrenQT mash recipee%bt_equipmentequipment  settings bt_styleb bt_misc[ bt_hop>)bt_fermentable yeast stylemiscx hop#fermentable @@z=##AtablefermentablefermentableCREATE TABLE fermentable( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', ftype varchar(32) DEFAULT 'Grain', amount real DEFAULT 0.0, yield real DEFAULT 0.0, color real DEFAULT 0.0, add_after_boil boolean DEFAULT 0, origin varchar(32) DEFAULT '', supplier varchar(256) DEFAULT '', notes text DEFAULT '', coarse_fine_diff real DEFAULT 0.0, moisture real DEFAULT 0.0, diastatic_power real DEFAULT 0.0, protein real DEFAULT 0.0, max_in_batch real DEFAULT 100.0, recommend_mash boolean DEFAULT 0, is_mashed boolean DEFAULT 0, ibu_gal_per_lb real DEFAULT 0.0, -- Display stuff display_unit integer DEFAULT -1, display_scale integer DEFAULT -1, -- meta data deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' , inventory_id REFERENCES fermentable_in_inventory (id))v82{uoic]WQKE?93-'! ,&ysmga[UOIC= ~xrlf`ZTNHB<60*$jd c\MzFt@n0h%_!VNE@:5,߄$τɄȄ  {Y{LtFk@e4_'VMD; 6.) ؃Ƀ ƒ}zywzKo [Tcvtrqponlihgecba_]\~[}Y|W{SLyHxBw@v=u4t,s#rqpnm~l|kzjqijhbgZfReMdGcAb?a<`2_(^%]!\ ZYXW}VyUniS]RTQNPIODN<M5L+K%J"IHGFEDC B;q~ytnhb\VPJD>82,& g `ZE/ )}xsށnفiԁc΁]ǁXTP|J?@,;&61,'"ׁӁρȁ r=/zuoje`[UPKE@950+(#  H8?6-$ ypg^ULC:1( xndZPF<2( D>D-D D  DDDD0400~0%|0z0x0 v.BX$)V$T$R$ P$N$L$J$H#FDB@><:@86420 . , * ( & $ :t+<r+7p+6n)/l)&j)h) f)d(:b(8`(3^(1\(Z'oaCZXUROMHE?;731-+$ KK2Gtablemiscmisc CREATE TABLE misc( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', mtype varchar(32) DEFAULT 'Other', use varchar(32) DEFAULT 'Boil', time real DEFAULT 0.0, amount real DEFAULT 0.0, amount_is_weight boolean DEFAULT 1, use_for text DEFAULT '', notes text DEFAULT '', -- Display stuff. -- Be careful: this will change meaning based on amount_is_weight display_unit integer DEFAULT -1, display_scale integer DEFAULT -1, -- meta data deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' , inventory_id REFERENCES misc_in_inventory (id))L~ytoje`[VQLGB=83.)$ zupkfa\WQKE?93-'! ysmga[UOIC=71+%.L$I GFEDCB?݁:؁8ҁ7́6Ɓ5420/.,*)('&%$#"z!n lXTPKE=+ ߁ ցҁ́Ɓ'|zyxvutrpmkjigfec`^]ZXWVRONMKI}G{FvEkCh@f?d>a=_;\:Y9T8P7J5F3B2@1;09/3.1-.,'+")('%# " !  Kk TT)1tablestylestyle CREATE TABLE style( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', s_type varchar(64) DEFAULT 'Ale', category varchar(256) DEFAULT '', category_number varchar(16) DEFAULT '', style_letter varchar(1) DEFAULT '', style_guide varchar(1024) DEFAULT '', og_min real DEFAULT 1.0, og_max real DEFAULT 1.100, fg_min real DEFAULT 1.0, fg_max real DEFAULT 1.100, ibu_min real DEFAULT 0.0, ibu_max real DEFAULT 100.0, color_min real DEFAULT 0.0, color_max real DEFAULT 100.0, abv_min real DEFAULT 0.0, abv_max real DEFAULT 100.0, carb_min real DEFAULT 0.0, carb_max real DEFAULT 100.0, notes text DEFAULT '', profile text DEFAULT '', ingredients text DEFAULT '', examples text DEFAULT '', -- meta data deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' )Zr~ytoje`[VQLGB=83.)$ysmga[UOIC=71+%XtNkAi*gda _][XՁUROZJGDA?.=:7 531/ف,ʁ)&FE#"!edcba` _ ^]\[Z~Y{XxWvVtUpTnSjRiQgPeOdNbM_L\KZJVINHJGIGECDAC>B;A8@5?2>/=,<*;(:%9#8 76543210/ . - LL mtablewaterwaterCREATE TABLE water( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', amount real DEFAULT 0.0, calcium real DEFAULT 0.0, bicarbonate real DEFAULT 0.0, sulfate real DEFAULT 0.0, chloride real DEFAULT 0.0, sodium real DEFAULT 0.0, magnesium real DEFAULT 0.0, ph real DEFAULT 7.0, notes text DEFAULT '', -- metadata deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' , wtype int DEFAULT 0, alkalinity real DEFAULT 0, as_hco3 boolean DEFAULT true, sparge_ro real DEFAULT 0, mash_ro real DEFAULT 0)9 %%5tablebt_equipmentbt_equipmentCREATE TABLE bt_equipment( id integer PRIMARY KEY autoincrement, equipment_id integer, foreign key(equipment_id) references equipment(id) )yQtableyeastyeastCREATE TABLE yeast( id integer PRIMARY KEY autoincrement, -- BeerXML prope< 8^!tablebt_waterbt_waterCREATE TABLE bt_water( id integer PRIMARY KEY autoincrement, water_id integer, foreign key(water_id) references water(id) )!tablebt_yeastbt_yeastCREATE TABLE bt_yeast( id integer PRIMARY KEY autoincrement, yeast_id integer, foreign key(yeast_id) references yeast(id) )!tablebt_stylebt_styleCREATE TABLE bt_style( id integer PRIMARY KEY autoincrement, style_id integer, foreign key(style_id) references style(id) )  tablebt_miscbt_miscCREATE TABLE bt_misc( id integer PRIMARY KEY autoincrement, misc_id integer, foreign key(misc_id) references misc(id) ) tablebt_hopbt_hopCREATE TABLE bt_hop( id integer PRIMARY KEY autoincrement, hop_id integer, foreign key(hop_id) references hop(id) )E ))Etablebt_fermentablebt_fermentableCREATE TABLE bt_fermentable( id integer PRIMARY KEY autoincrement, fermentable_id integer, foreign key(fermentable_id) references fermentable(id) )  gdf >}wqke_YSMGA;5/)# >>==<<;;::99887766554433221100//..--,,++**))((''&&%%$$##""!!              [}wqke_YSMGA;5/)# {uoic]WQKE?93-'! [[ZZYYXXWWVVUUTTSSRRQQPPOONNMMLLKKJJIIHHGGFFEEDDCCBBAA@@??>>==<<;;::99887766554433221100//..--,,++**))((''&&%%$$##""!!             b}wqke_YSMGA;5/)# {uoic]WQKE?93-'! bbaa``__^^]]\\[[ZZYYXXWWVVUUTTSSRRQQPPOONNMMLLKKJJIIHHGGFFEEDDCCBBAA@@??>>==<<;;::99887766554433221100//..--,,++**))((''&&%%$$##""!!             D             p&~jVB.j"  J@TN% ?333333    J    J    J    J    J    J    J    J    J    J    J    J    J    J    J"    J@TN% ?333333"    J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"    J@TN% ?333333"    J@TN% ?333333"    J@TN% ?333333&   J@TN% ?333333true&   J@TN% ?333333true&   J@TN% ?333333true1#  Single StepJ@TN% ?333333truel_qZ:ob ^? 22S tablemashmashCREATE TABLE mash( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) DEFAULT '', grain_temp real DEFAULT 20.0, notes text DEFAULT '', tun_temp real DEFAULT 20.0, sparge_temp real DEFAULT 74.0, ph real DEFAULT 7.0, tun_weight real DEFAULT 0.0, tun_specific_heat real DEFAULT 0.0, equip_adjust boolean DEFAULT 1, -- Metadata deleted boolean DEFAULT 0, -- Mashes default to be undisplayed until they are named display boolean DEFAULT 0, -- Does this make any sense? folder varchar(256) DEFAULT '' )m-tablemashstepmashstepCREATE TABLE mashstep( id integer PRIMARY KEY autoincrement, -- BeerXML propermoysmnqmdkWhIf7^$8́Zzm[`P@}.pd[x>g\PC6j(ih ties name varchar(256) not null DEFAULT '', mstype varchar(32) DEFAULT 'Infusion', infuse_amount real DEFAULT 0.0, step_temp real DEFAULT 67.0, step_time real DEFAULT 0.0, ramp_time real DEFAULT 0.0, end_temp real DEFAULT 67.0, infuse_temp real DEFAULT 67.0, decoction_amount real DEFAULT 0.0, -- Display stuff -- we have three display fields in this table. I don't like my solution, -- but really don't want to deal with another table and lookup display_unit integer DEFAULT -1, display_scale integer DEFAULT -1, display_temp_unit integer DEFAULT -1, -- Meta data deleted boolean DEFAULT 0, display boolean DEFAULT 1, -- Our step number is unique within our parent mash. mash_id integer, step_number integer DEFAULT 0, foreign key(mash_id) references mash(id) -- This is not necessary since we manage these internally in Brewtarget. -- unique( mash_id, step_number ) -- mashsteps don't get folders, because they don't separate from their mash ) ]/~ytoje`[VQLGB=83.)$ zupkfa\WRMHC>94/]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!      FAULT CURRENT_TIMESTAMP, brewhouse_eff real DEFAULT 70, deleted boolean DEFAULT 0, display boolean DEFAULT 1, eff_into_bk real DEFAULT 70, fermentdate timestamp DEFAULT CURRENT_TIMESTAMP, fg real DEFAULT 1, final_volume real DEFAULT 1, folder text DEFAULT '', mash_final_temp real DEFAULT 67, notes text DEFAULT '',og real DEFAULT 1, pitch_temp real DEFAULT 20, post_boil_volume real DEFAULT 0, projected_abv real DEFAULT 1, projected_atten real DEFAULT 75, projected_boil_grav real DEFAULT 1, projected_eff real DEFAULT 1, projected_ferm_points real DEFAULT 1, projected_fg real DEFAULT 1, projected_mash_fin_temp real DEFAULT 67, projected_og real DEFAULT 1, projected_points real DEFAULT 1, projected_strike_temp real DEFAULT 70, projected_vol_into_bk real DEFAULT 1, projected_vol_into_ferm real DEFAULT 0, sg real DEFAULT 1, strike_temp real DEFAULT 70, volume_into_bk real DEFAULT 0, volume_into_fermenter real DEFAULT 0, recipe_id integer, FOREIGN KEY(recipe_id) REFERENCES recipe(id)) GGG6##3tableinstructioninstruction!CREATE TABLE instruction( id integer PRIMARY KEY autoincrement, name varchar(256) not null DEFAULT '', directions text DEFAULT '', hasTimer boolean DEFAULT 0, timerValue varchar(16) DEFAULT '00:00:00', completed boolean DEFAULT 0, interval real DEFAULT 0.0, deleted boolean DEFAULT 0, display boolean DEFAULT 1 -- instructions aren't displayed in trees, and get no folder )sys 3U  Infusion - Mash OutAdicione à mostura 0,000 mL de água em 0,000 C, trazendo-a para 76,000 C. Aguardar por 10,000 min.  ;U  Infusion - Alfa AmilaseAdicione à mostura 0,000 mL de água em 0,000 C, trazendo-a para 72,000 C. Aguardar por 10,000 min. ;U  Infusion - Beta AmilaseAdicione à mostura 0,000 mL de água em 0,000 C, trazendo-a para 63,000 C. Aguardar por 60,000 min.P  CU  Infusion - Parada ProtéicaAdicione à mostura 0,000 mL de água em 0,000 C, trazendo-a para 53,000 C. Aguardar por 15,000 min._; %U  Água quenteProduzir 0,000 mL de água para 0,000 C, 0,000 mL de água para 0,000 C, 0,000 mL de água para 0,000 C, 0,000 mL de água para 0,000 C para as próximas infusões. SKB81'~vuytqsiraqYhQgIfAe8c0a'`_^]W9bYd^YUQLG\AB;"61,(#pm onlke and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat swee tablereciperecipe"CREATE TABLE recipe( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', type varchar(32) DEFAULT 'All Grain', brewer varchar(1024) DEFAULT '', assistant_brewer varchar(1024) DEFAULT 'Brewtarget: free beer software', batch_size real DEFAULT 0.0, boil_size real DEFAULT 0.0, boil_time real DEFAULT 0.0, efficiency real DEFAULT 70.0, og real DEFAULT 1.0, fg real DEFAULT 1.0, fermentation_stages int DEFAULT 1, primary_age r!77atablefermentable_in_recipefermentable_in_recipe%CREATE TABLE fermentable_in_recipe( id integer primary key autoincrement, fermentable_id integer, recipe_id integer, foreign key(fermentable_id) references fermentable(id), foreign key(recipe_id) references recipe(id) )G?Q_r:qKyqiaYQIA91)! yqiaYQIA91)! zqh_VMD:0&* ) ( ' & %$#####x"w"v"u"t"i!h!g!f!_ ^ ] \ UTSRKJIHA@~?}>|={<z;y:x9w8v7u6t5s4r3q2p1o0n/m.l-k,j+i*h)g(f'e&d%c$b#a"`!_ ^]\[Z Y X W V U T S R QPONML K I H GFEDCB_ q''!tablehop_in_recipehop_in_recipe&CREATE TABLE hop_in_recipe( id integer PRIMARY KEY autoincrement, hop_id integer, recipe_id integer, foreign key(hop_id) references hop(id), foreign key(recipe_id) references recipe(id) )w)))tablemisc_in_recipemisc_in_recipe(CREATE TABLE misc_in_recipe( id integer PRIMARY KEY autoincrement, misc_id integer, recipe_id integer, foreign key(misc_id) references misc(id), foreign key(recipe_id) references recipe(id) )}++1tablewater_in_recipewater_in_recipe)CREATE TABLE water_in_recipe( id integer PRIMARY KEY autoincrement, water_id integer, recipe_id integer, foreign key(water_id) references water(id), foreign key(recipe_id) references recipe(id) )}++1tableyeast_in_recipeyeast_in_recipe*CREATE TABLE yeast_in_recipe( id integer PRIMARY KEY autoincrement, yeast_id integer, recipe_id integer, foreign key(yeast_id) references yeast(id), foreign key(recipe_id) references recipe(id) ) Hxph`XPH@ x<bw<au<`t<Or>Nq>Mp>Lo>.n=-m=,l=+k=$j?#i?"h?!g?f;d;b;a; `?_s<^^<]\< bzqh_VMD;2) ~ulcZQH?6-$ ypg^ULC:1( iHhegdfcebdac`b_a^`]_\^[]Z\Y[XZWYVXUWTVSURTQSPROQNPMOLNKMJLIK>I=?<B;A?;::99887766554433221100//..--,,++**))((''&&%%$$##""!!          ~ }|{zyxwai P|qf[PD8, xl`TH<;;;;;>>>>>>>>x>l>`>T>H><>0>$>> >}<|<{<z<y< x< w<  v<  u<  t< s< r<q<p<o<n< 77Ctableinstruction_in_recipeinstruction_in_recipe+CREATE TABLE instruction_in_recipe( id integer PRIMARY KEY autoincrement, instruction_id integer, recipe_id integer, -- instruction_number is the order of the instruction in the recipe. instruction_number integer DEFAULT 0, foreign key(instruction_id) references instruction(id), foreign key(recipe_id) references recipe(id) )8#7!triggerinc_ins_numinstruction_in_recipeCREATE TRIGGER inc_ins_num AFTER INSERT ON instruction_in_recipe BEGIN UPDATE instruction_in_recipe SET instruction_number = (SELECT max(instruction_number) FROM instruction_in_recipe WHERE recipe_id = new.recipe_id) + 1 WHERE rowid = new.rowid; END  *115tableequipment_childrenequipment_children/CREATE TABLE equipment_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references equipment(id), foreign key(child_id) references equipment(id))C+W1indexsqlite_autoindex_equipment_children_1equipment_children0,55Atablefermentable_childrenfermentable_children2CREATE TABLE fermentable_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references fermentable(id), foreign key(child_id) references fermentable(id)) ^xph`XPH@80( xph`XPH@80( xph`XPH@80( ^?]?\?~[?}Z?|Y?{X?zW?yV?xU?wT?vSuR?tQsPrOqNpMoLnKmJlIkHjGiFhEgDfCeBdAc@b?a>`=_< ^;]:\9[8Z7Y6!X5W4?V3U2?T1?S0?R/?Q.P-?O,?N+?M*?L)?K(?J'?I&?H%?G$?F#?E"?D!?C ?B?A?@>=<;:9876543210/ . - , + * )('&%$!#" ^}wqke_YSMGA;5/)# {uoic]WQKE?93-'! ^]~\}[|Z{YzXyWxVwUvTuStRsQrPqOpNoMnLmKlJkIjHiGhFgEfDeCdBcAb@a?`>_=^<];\:[9Z8Y7X6W5V4U3T2S1R0Q/P.O-N,M+L*K)J(I'H&G%F$E#D"C!B A@>=<;:9876543210/. - , + * )('&%$# " 11zdG-[5indexsqlite_autoindex_fermentable_children_1fermentable_children3g.%%tablehop_childrenhop_children4CREATE TABLE hop_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references hop(id), foreign key(child_id) references hop(id))7/K%indexsqlite_autoindex_hop_children_1hop_children5l0''tablemisc_childrenmisc_children6CREATE TABLE misc_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references misc(id), foreign key(child_id) references misc(id))91M'indexsqlite_autoindex_misc_children_1misc_children7v2++#tablerecipe_childrenrecipe_children-CREATE TABLE recipe_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references recipe(id), foreign key(child_id) references recipe(id))>3Q+indexsqlite_autoindex_recipe_children_1recipe_childrent] -NÂ|* i\!Y~ xph`XPH@80( xph`XPH@80( |rh^TJ@6,"*)('& % $ # " !    % /% /% %  >a /u/T%|%s%[}$d{$cy$bw$Ju$Bs$Aormpkoingmegcfae_Q]P[OYMWLUESDO{MzKyIxGwE`C_AZ?Y=X;W7q3}1h/\+ ~) t' l% j# ]! S I k i Gv^ >?%Rq$@QC9V5N-K H~*e MGA;e5/p_}wSqw)#~Ykh`XPH@80( xph`XPH@80( au|s[d}c{byJwBuAsropmoknimggefceaQ_P]O[MYLWEUDS{OzMyKxIwG`E_CZAY?X=W;q7}3h1\/~+t)l'j%]#S!IkiGv^U ?TR@qCQV9  (xph`XPH@80(>x(w(v&uetcscr&qep(o(ncm&lek =j (i ch eg efcd(b&a&` _>^$]$\ _}wqke_xwvutsrqponmlkj i h g f dba`_^] \9 +~ytoje`[VQLGB=83.)$ zupkfa\WRMHC>94/*%  ysmga[UOIC=71+     ~}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!        g g<9O)indexsqlite_autoindex_yeast_children_1yeast_children{r4))tablestyle_childrenstyle_childrenuCREATE TABLE style_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references style(id), foreign key(child_id) references style(id))<5O)indexsqlite_autoindex_style_children_1style_childrenvr6))tablewater_childrenwater_childrenwCREATE TABLE water_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references water(id), foreign key(child_id) references water(id))<7O)indexsqlite_autoindex_water_children_1water_childrenxr8))tableyeast_childrenyeast_childrenzCREATE TABLE yeast_children( id integer PRIMARY KEY autoincrement, parent_id integer, child_id integer UNIQUE, foreign key(parent_id) references yeast(id), foreign key(child_id) references yeast(id)) C_ Pr Ca   Edinburghdi-A profile for Edinburgh, Scotland. Use for your darker alesb   Dublinn5 Historic Dublin profile, useful for all your stouts and portersf9s  Dortmund, decarbonated5,d Dortmund profile, after boiling through slaked limec1s  Dortmund, historicT,d Dortmund profile, based on the 1953 Kolbach articlewG  Burton On Trent, decarbonatedUq)Burton's historic profile, after boiling through slaked lime\+q  Light and hoppyK2 Use light colored beers with a hop-forward profileZ3]  Balanced profile IIP Use for dark golden to deep amber beers.S-]  Balanced profilePdPKUse for dark golden to deep amber beers.3m Burton on Trent, UK',7- Use for distinctive pale ales strongly hopped. Very hard water accentuates the hops flavor. Example: Bass Ale V zV_  5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Etd@dz d?\(\_  5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Etx"T+?#  Briess DME - Pilsen LightDry Extract_falseUSdfalsefalse+n*q#  Briess DME - Maltoferm A-6001 (Black Malt Extract)Dry Extract_falseUSdfalsefalse*T)?#  Briess DME - Golden LightDry Extract_falseUSdfalsefalse)V(C#  Briess DME - Bavarian WheatDry Extract_falseUSdfalsefalse(J'Ac  Briess - Wheat Malt, WhiteGrainU@falseUSBriessDP 160. Use as part or all of base malt in wheat beers. Improves head and foam retention in any beer style. dtruetrue'&= Briess - Wheat Malt, RedGrainQ@fffffffalseUSBriessDP 180. Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. Improves head and foam retention in any beer style. (truetrue& 66TJ8W,E#  Briess DME - Sparkling AmberDry Extract_ falseUSdfalsefalse,Eb5M # Briess LME - White Sorghum SyrupExtractKfalseUSGluten freedfalsefalse5T4G  Briess LME - Traditional DarkExtractNfalseUSdfalsefalse4e3S # Briess LME - Sweet Brown Rice SyrupExtractKfalseUSGluten freedfalsefalse3S2E  Briess LME - Sparkling AmberExtractN falseUSdfalsefalse2P1?  Briess LME - Pilsen LightExtractNfalseUSdfalsefalse1J03  Briess LME - MunichExtractNfalseUSdfalsefalse0j/q  Briess LME - Maltoferm A-6000 (Black Malt Extract)ExtractNfalseUSdfalsefalse/P.?  Briess LME - Golden LightExtractNfalseUSdfalsefalse.X-G#  Briess DME - Traditional DarkDry Extract_falseUSdfalsefalse- DIBDS</  Candi Sugar, DarkSugar@S33333falseBelgiumfalsefalse?  CaraamberGrainKfalseUSfalsefalse?>1 3 Cara-Pils/DextrineGrainHfalseUSDextrins lend body, mouth feel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color.falsefalse>E=/  Cane (Beet) SugarSugardfalseUSfalsefalse= B07BrIA Q Caramel/Crystal Malt - 60LGrainJ- 3 Wheat Malt, DarkGrainT falseGermanyUse in wheat beers.truetrue nnOA)  Wheat, RoastedGrain@K&ffffffalseGermany truetruem@' c Wheat, FlakedGrainMfalseUSFlaked wheat is not malted, therefore requires extra effort to extract it's potential sugar content, which will be lower than malted wheat. Flaked wheat is traditional in Belgian witbier and lambics, it contains more starch and higher levels of protein than malted wheat. It adds more mouthfeel than malted wheat and has a different taste, which is noticeable when used in larger quantities. If the grain bill consists of more than 25% flaked wheat you should consider a cereal mash, or precooking the wheat in order to gelatinize it so you can extract more sugars out of it. The addion of 6-row can aid conversion since the barley contains a higher percentage of enzymes than 2-row.(truetrueO 4{4TDC-  White Wheat MaltGrainVfalseUSa_S?  Simpsons - Chocolate MaltGrain?JIjIfalseUK?ffffff truetrueJ_Z?  Simpsons - Chocolate MaltGrain?JIjIfalseUK?ffffff truetrueUY9  Simpsons - Maris OtterGrain@TN% QfalseUKx dtruetrue^X=  Briess - Munich Malt 10LGrain?ž7L falseUS@ ffffff 2truetrue؁-WA 7 Caramel/Crystal Malt - 40LGrain?ž7J(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsetruepVA  Briess - Wheat Malt, WhiteGrain?J^QV@falseUS?333333@'(truetrueZU7  Briess - Victory MaltGrain?ž8 I falseUS@ truetruebTC  Briess - 2 Row Brewers MaltGrain@$.@T falseUS dtruetrue _O*__b?  Simpsons - Chocolate MaltGrain?ž7IfalseUK?ffffff truetrueTa7  Simpsons - Black MaltGrain?J^QF&falseUK truetrue-`A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsetrue^_=  Briess - Munich Malt 10LGrain?ž8 L falseUS@ ffffff 2truetrueb^C  Briess - 2 Row Brewers MaltGrain@ qU@T falseUS dtruetrue`]C  Briess - Special Roast MaltGrain?ž7H2falseUS@ 2truetrueZ\7  Briess - Victory MaltGrain?JIjI falseUS@ truetrue܁-[A 7 Caramel/Crystal Malt - 40LGrain?JIjJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsetrue 00 Z7_d?  Simpsons - Chocolate MaltGrain?ž7IfalseUK?ffffff truetrueUc9  Simpsons - Maris OtterGrain@"b6QfalseUKx dtruetrueM^j=  Briess - Munich Malt 10LGrain?ž7L falseUS@ ffffff 2truetruebiC  Briess - 2 Row Brewers MaltGrain@ž8 @T falseUS dtruetrueZh7  Briess - Victory MaltGrain?ž7I falseUS@ truetrue,gA 5 Caramel/Crystal Malt - 80LGrain?JIjJPfalseUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.falsetruef%  3 Oats, FlakedGrain?J^QPfalseUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.truetrueTe7  Simpsons - Black MaltGrain?JIjF&falseUK truetrue .}1gcm=  Weyermann - Pilsner MaltGrain@ qUQ@333333falseGermanyx dtruetrue-lA 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsetrue^kA  Caramel/Crystal Malt - 10LGrain?J^QK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsetrueW^q=  Briess - Munich Malt 10LGrain?ž7L falseUS@ ffffff 2truetruefpC  Weyermann - Pale Wheat MaltGrain?ž7U@333333falseGermany< Ptruetrueco=  Weyermann - Pilsner MaltGrain@݀Q@333333falseGermanyx dtruetruefnC  Weyermann - Pale Wheat MaltGrain@ qUU@333333falseGermany< Ptruetrue ;L}X;Vz;  Briess - Chocolate MaltGrain?JIjI^falseUS truetrueayE  Briess - 2 Row Carapils MaltGrainI?falseUS@ truefalse]x=  Simpsons - Aromatic MaltGrain?J^Q@TfalseUK truetrueSw9   Sugar, Table (Sucrose)Sugar?ž8 dfalseUS falsefalsefvC  Weyermann - Pale Wheat MaltGrain?J^QU@333333falseGermany< Ptruetruecu=  Weyermann - Pilsner MaltGrain@C^Q@333333falseGermanyx dtruetrueftC  Weyermann - Pale Wheat MaltGrain?ž8 U@333333falseGermany< Ptruetruecs=  Weyermann - Pilsner MaltGrain?J^QQ@333333falseGermanyx dtruetrue0r+ ; Caramunich MaltGrain?JIj@Q8falseBelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. falsetrue tP^{A  Caramel/Crystal Malt - 10LGrain?J^QK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsetrue,|A 5 Caramel/Crystal Malt - 80LGrain?J^QJPfalseUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.falsetrue ++b~C  Briess - 2 Row Brewers MaltGrain@#C^@T falseUS dtruetruel}) 5 Special B MaltGrain?JIj@PLfalseBelgiumSpecial B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer. truetrue K6fC  Weyermann - Pale Wheat MaltGrain?J^QU@333333falseGermany< Ptruetrue0+ ; Caramunich MaltGrain?ž7@Q8falseBelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. falsetrue^=  Briess - Munich Malt 10LGrain?ž7L falseUS@ ffffff 2truetruec=  Weyermann - Pilsner MaltGrain@C^Q@333333falseGermanyx dtruetruev5 I Rauch Malt (Germany)Grain@$.QfalseGermanyGerman malt is smoked over a beechwood fire for a drier, sharper, obvious more wood-smoked flavor. Imparts a distinct smoked character for German Rauch beers. dfalsetrueR7  Corn Sugar (Dextrose)Sugar?J^QdfalseUSfalsefalse >]Ii;  Weyermann - Smoked MaltGrain@$.Q@fffffffalseGermanyx@'dtruetrueeC  Weyermann - Melanoiden MaltGrain?JIjQfalseGermany@ truetrueT7  Simpsons - Black MaltGrain?JIjF&falseUK truetrue`] ?#  Briess DME - Golden LightDry Extract@<\_falseUSdfalsefalse _ A  Caramel/Crystal Malt - 10LGrain?JIjK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsefalse ]?#  Briess DME - Golden LightDry Extract@R)8_falseUSdfalsefalse )1).A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsefalseS3  Briess LME - MunichExtract?ž7NfalseUSdfalsefalseW3#  Muntons DME - LightDry Extract?J^Q_falseUSdfalsefalse4C A Caramel/Crystal Malt - 120LGrain?JIjHxfalseUSDark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.falsefalse_A  Caramel/Crystal Malt - 10LGrain?JIjK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsefalseW3#  Muntons DME - LightDry Extract@z_A_falseUSdfalsefalse TT7ZR;   Briess - Chocolate MaltGrain?JIjI^falseUS true4C A Caramel/Crystal Malt - 120LGrain?JIjHxfalseUSDark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.falsefalseS3  Briess LME - MunichExtract?ž7NfalseUSdfalsefalse]?#  Briess DME - Golden LightDry Extract@$._falseUSdfalsefalse! W Honey MaltGrain?J^QPfalseCanadaThis Canadian malt imparts a honey-like flavor. It also also sometimes called Brumalt. Intensely sweet - adds a sweet malty flavor sometimes associated with honey. @ffffff@% truefalse`?  Simpsons - Chocolate MaltGrain?ž7IfalseUK?ffffff truefalse zzD/_C#  Briess DME - Bavarian WheatDry Extract?ž7_falseUSdfalsefalseS`?  Simpsons - Chocolate MaltGrain?J^QIfalseUK?ffffff truefalse.A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsefalse[7  Briess - Victory MaltGrain?J^QI falseUS@ truefalse[7  Briess - Victory MaltGrain?ž8 I falseUS@ truefalse ZoZ`#?  Simpsons - Chocolate MaltGrain?ž8 IfalseUK?ffffff truefalse#."A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsefalse"W!3#  Muntons DME - LightDry Extract@$._falseUSdfalsefalse!3 'Q Special RoastGrain?ž8 H2falseUSBriessSpecial Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers. truefalse .RR.W,3#  Muntons DME - LightDry Extract@݀_falseUSdfalsefalse,U+7  Simpsons - Black MaltGrain?J^QF&falseUK truefalse+-*A 5 Caramel/Crystal Malt - 80LGrain?J^QJPfalseUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.falsefalse*[)7  Briess - Victory MaltGrain?ž8 I falseUS@ truefalse)`(?  Simpsons - Chocolate MaltGrain?ž8 IfalseUK?ffffff truefalse('%  3 Oats, FlakedGrain?J^QPfalseUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.truefalse']&?#  Briess DME - Golden LightDry Extract@݀_falseUSdfalsefalse&S%3  Briess LME - MunichExtract?J^QNfalseUSdfalsefalse%U$7  Simpsons - Black MaltGrain?J^QF&falseUK truefalse$ Ek SES43  Briess LME - MunichExtract?J^QNfalseUSdfalsefalse4_3C#  Briess DME - Bavarian WheatDry Extract?J^Q_falseUSdfalsefalse3S29   Sugar, Table (Sucrose)Sugar?J^QdfalseUS falsefalse2_1C#  Briess DME - Bavarian WheatDry Extract@ž8 _falseUSdfalsefalse1S03  Briess LME - MunichExtract?J^QNfalseUSdfalsefalse0]/?#  Briess DME - Golden LightDry Extract@ N-y_falseUSdfalsefalse/..A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(falseUSThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.falsefalse._-A  Caramel/Crystal Malt - 10LGrain?J^QK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsefalse- [K)q[R=7  Corn Sugar (Dextrose)Sugar?J^QdfalseUSfalsefalse=]<?#  Briess DME - Pilsen LightDry Extract@ž8 _falseUSdfalsefalse<^;=  Simpsons - Aromatic MaltGrain?J^Q@TfalseUK truefalse;_:C#  Briess DME - Bavarian WheatDry Extract?ž8 _falseUSdfalsefalse:S99   Sugar, Table (Sucrose)Sugar?ž8 dfalseUS falsefalse9_8C#  Briess DME - Bavarian WheatDry Extract?J^Q_falseUSdfalsefalse8]7?#  Briess DME - Pilsen LightDry Extract?J^Q_falseUSdfalsefalse7]6?#  Briess DME - Pilsen LightDry Extract@C^_falseUSdfalsefalse615+ ; Caramunich MaltGrain?JIj@Q8falseBelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. falsefalse5 88O_>A  Caramel/Crystal Malt - 10LGrain?J^QK falseUSThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.falsefalse>W@;  Briess - Chocolate MaltGrain?J^QI^falseUS truefalse@-?A 5 Caramel/Crystal Malt - 80LGrain?J^QJPfalseUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.falsefalse? 44YB?  Briess LME - Golden LightExtract@7- lNfalseUSdfalsefalseBlA) 5 Special B MaltGrain?J^Q@PLfalseBelgiumSpecial B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer. truetrueA .zFK;  Briess - 2 Row Caramel Malt 30LGrainMfalseUSBriessSweet, caramel, toffee.@falsefalseFEM}  Briess - 2 Row Caramel Malt 120LGrainKxfalseUSBriessPronounced caramel, slight burnt sugar, raisiny, prunes.falsefalseE~DKQ  Briess - 2 Row Caramel Malt 10LGrainM falseUSBriessCandylike sweetness, mild caramel.falsefalseD`C?  Briess - 2 Row Black MaltGrain7falseUSBriess2-Row. Color adjustment for all beer styles. Use with other roasted malts for mild flavored dark beers. Has little impact on foam color. falsefalseC'.cGK  Briess - 2 Row Caramel Malt 40LGrainM(falseUSBriess@falsefalseG`vHKA  Briess - 2 Row Caramel Malt 60LGrainMKI ApolloBoil @=2'S&q! Palisade@Boil@@@+  Le-7U)/ Saaz (Czech Republic)@Boil+ O Coriander SeedsSpiceBoiltrueCoriander seeds are the dried fruits of the plant we know as cilantro. Their flavour is mild and light. Dry roasting coriander enhances its flavour dramatically.>)=!  Cocoa NibsHerbBoiltrueCocoa nibs are nothing more than broken chunks of cocoa bean. They are crunchy and nutty, with a bittersweet chocolate flavour.=~< ; ClovesSpiceBoiltrueCloves are the most pungent and oily of all spices. They are the unopened buds of the clove tree and have a hot, sharp, bitter flavour. They will easily overpower other flavours, so they must be used very carefully.<d?' ? Cubeb BerriesHerbBoiltrueCubeb comes from a plant in the pepper family and grows almost exclusively in Java and other parts of Indonesia. It has a piney taste when raw, but when cooked it is more warm and pleasant – reminiscent of allspice.? B8iA%  Fennel SeedsSpiceBoiltrueFennel seeds are striped and greenish and have a nice licorice flavour that’s stronger than fresh fennel fronds. The flavour is pleasantly bitter, but can be sweetened with dry roasting.Af@  CuminSpiceBoiltrueCumin has a warm, earthy flavour sometimes used in Belgian Wits.@hC+ } Ginger, CandiedFlavorBoiltrueCandied ginger is a lovely thing, soft, chewy and spicy.C;B 3 GalangalHerbBoiltrueGalangal is a rhizome that looks a lot like ginger. Its flavour is similar to ginger, but not nearly as spicy and with hints of lemon and cardamom.B xTTy!F1 i Peppercorns, GreenSpiceBoiltrueGreen peppercorns are the same as black peppercorns, in that they are picked when green and unripe. But instead of being dried in the sun, they are quickly dehydrated so that they retain their bright green colour and mildly spicy flavour.F`H+ o Habanero ChilesHerbBoiltrueHabanero chiles are among the hottest on the planet. These small, lantern-shaped chiles range in colour from yellow to red and have a tropical, fruity flavour with intense heat.HG+ 7 Guajillo ChilesHerbBoiltrueGuajillo chiles are shiny, deep-reddish and usually between four and six inches long.G ?`m? M I Lime PeelFlavorBoiltrueCitrus peels contain loads of essential oils that add an unmistakably sharp tartness to foods.ML# u Lime LeavesHerbBoiltrueIn terms of flavour, lime leaves have a very distinctive citrusy taste, not necessarily limey, and not quite lemony.L K! I Lemon PeelSpiceBoiltrueCitrus peels contain loads of essential oils that add an unmistakably sharp tartness to foods.KeJ  LavenderHerbBoiltrueThese tiny, bright blue flowers have a sweet, floral flavour.JI+ e Juniper BerriesFlavorBoiltrueThe small, blue-black berries of the juniper bush are best known in the culinary world for flavouring gin, and their smell and flavour brings this to mind immediately. Thier piney taste cuts nicely through strong, rich flavours for a pleasant contrast. The berries are always sold whole, but they are soft and easy to crush in a mortar or with the flat of a knife.I EVV:O' ' Marash ChilesHerbBoiltrueCrushed Marash chiles are very similar to our Aleppo chiles from Syria, but have an even fruitier taste and are ever so slightly less acidic.O/N ! MaceSpiceBoiltrueMace is possibly the most interesting and unique of all spices. It’s a little-known fact that mace is from the same seed pod that gives us nutmeg. While nutmeg is the inner seed of the pod, mace is the lacy reddish net that surrounds the outside of the shell. During harvest, the mace is removed whole and dried, at which point it is known as a blade. Mace is very similar to nutmeg in flavour and scent, though a little more delicate and sweet. It is also more expensive, since there is so much less of it in each pod.N 6R)  Pasilla ChilesHerbBoiltrueWhen the long, twisted chilaca chile is dried it is called a pasilla chile, or sometimes a “pasilla negro.” Pasilla means “little raisin” and it gets this name from its flavour – berry and grape with a hint of licorice. Pasilla chiles are long and black.R"Q  NutmegSpiceBoiltrueNutmeg is the hard inner seed found inside the fruit of a nutmeg tree, and it has one of the most unique and recognizable flavours of all spices. It is warm and woody with hints of pine and clove, very similar to mace, which is part of the same fruit.QP' i Mulato ChilesHerbBoiltrueMulato chiles are very similar to ancho chiles: both are dried poblanos, but it is the darker, riper poblanos that become mulatos. This extra ripeness makes mulato chiles darker and sweeter than anchos, and gives them an earthier flavour.P  U' I Sanaam ChilesHerbBoiltrueSanaam chiles are red and flat, and are 2 to 4 inches in length. They have a medium-high heat.UT g SaffronSpiceBoiltrueSaffron is the most expensive spice on Earth. This is because of the labour involved in growing and harvesting the spice. Saffron is the red-yellow stigma of the crocus flower and must be hand-picked during short annual flowering seasons. Each flower produces only three stigmas, so it takes approximately 150 flowers to yield just one gram of dry saffron threads. TRS/ M Peppercorns, PinkSpiceBoiltruePink peppercorns are not related to actual peppercorns. They are the fruit of the Brazilian pepper tree and are grown in South America. These pink berries are soft and delicate with a papery, brittle shell. They have a fruity flavour that is slightly resinous, similar to juniper berries.S ZlZHX7 1 Peppercorns, SzechuanSpiceBoiltrueSzechuan pepper is the outer husk of the fruit of the Chinese prickly ash tree. The berries are dried and split open, and the bitter seeds inside are discarded. The flavour of Szechuan pepper is very fragrant, lemony and pungent and it has a biting astringency on the tongueXDW I SumacSpiceBoiltrueSumac is the berry of a shrub that grows in the Mediterranean and parts of the Middle East. It has a tart, fruity flavour, and is used to add acidity to food.WV! Y Star AniseSpiceBoiltrueStar anise is undisputedly the prettiest spice of them all. Native to China and Vietnam, star anise is the fruit of an evergreen magnolia tree. The fruits are in the shape of an eight-pointed star, and each point holds a shiny brown seed. Star anise has a sweet, licoricey taste, and is used to flavour several liqueurs such as Sambuca, Galliano and pastis. V *Y- _ Tien Tsin ChilesHerbBoiltrueTien Tsin chiles are very hot Chinese chiles that are particularly suited to Hunan and Szechuan cuisines.YSZ# ] Tonka BeansHerbBoiltrueTonka beans are very unusual little beans that grow primarily in the northern part of South America. They share a lot of similarities with vanilla beans, to the point where they are sometimes used as a vanilla substitute. They are black and wrinkly, about an inch long, and have a sweet flavour that is like a combination of vanilla, cloves and cinnamon with a nuttiness reminiscent of almonds. Really delicious and unusual.Z 9D#q96a  WhirlflocFiningBoil?tzG{@C6`  WhirlflocFiningBoil?tzG{@C9_  GelatinaFiningSecondary?tzG{@(=\-  Casca de LaranjaFlavorBoil?zG{@B`^1 O Semente de CoentroSpiceBoil?tzG{Coriander seeds are the dried fruits of the plant we know as cilantro. Their flavour is mild and light. Dry roasting coriander enhances its flavour dramatically.@O8]/  Sweet Orange PeelFlavorPrimary@B9[1  Peppercorns, WhiteSpiceBoiltrueWhite peppercorns are picked from the vine when they are almost ripe - much later than black or green peppercorns. When picked, they are a yellowish-pink colour. The peppercorns are treated with water to remove the skin, and then sun-dried. White peppercorns contain less essential oil than black peppercorns, as this is in the skin, so they have less aroma and a sweetish pungency to them.[p aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Ambere and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog 1%#SG! American Amber AleAleAmerican Ale10BBJCP?Q?\(?(\)?=p =( @@Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).Low to moderate ho 81%w American Brown AleAleAmerican Ale10CBJCP?Q?\(?(\)?A7Kƨ(#@333333@A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to]3!A; American BarleywineAleStrong Ale19CBJCP?GzH?Q?A7Kƨ?zG{2x  The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.Very rich and intense maltiness. Hop character moderate to assertiv balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, 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. Moderately low to no diacetyl.Light to very dark brown color. Clear. Low to moderate off-white to light tan head.Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), 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 character. Very low to moderate fruity esters. Moderately low to no diacetyl.Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties. Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.Bell's Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA '%) O American IPAAleIndia Pale Ale14BBJCP?`A7L?333333?(\)?I^5?}(F@@A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazyo deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale /%+aC) American Pale AleAleAmerican Ale10ABJCP?Q?\(?(\)?=p =-@@There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden tshing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.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.Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.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.A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety). 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.Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout Sg?] ; ApplewineCiderSpecialty Cider and Perry28CBJCP?Q?񙙙? =p?(\:A/!I' American Wheat or Rye BeerAleLight Hybrid Beer6DBJCP? =p?Gz? ěT?5?|h@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 (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYEU)Y; American StoutAleStout13EBJCP??333333?(\)?Z1'#K(Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of fini IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.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 clove 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 crisp sharpness is optional. No diacetyl.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.Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. 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 Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. 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 Beer category (23).Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye) Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used.Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.Like a dry white wine, balanced, and with low astringency and bitterness. [US] AEppelTreow Summer's End (WI), Wandering Aengus Pommeau (OR), Uncle John's Fruit House Winery Fruit House Apple (MI), Irvine's Vintage Ciders (WA)rsistent tan-colored head. Clear, although darker versions can be opaque.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. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.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. Most versions are in the 7-8.5% ABV range.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. Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.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.Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neuzeller Porter (Germany), Southampton Imperial Baltic Porter $r /1G33y Belgian Blond AleAleBelgian Strong Ale18ABJCP?E?333333? ěT?I^5?}@S•M 'S_- Baltic PorterAlePorter12CBJCP?\(?p =q?A7Kƨ?bM(@@#May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).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.Dark reddish copper to opaque dark brown (not black). Thick, peimilar 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." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.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 slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.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/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. Belgian Pils malt, aromatic malts, sugar, 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).Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Aleich 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 often with a 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.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.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.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).A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries.Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are 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).Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation cc ;1'?5= Belgian Dark Strong AleAleBelgian Strong Ale18EBJCP?333333?\(?(\)?bM  Authentic Trappist versions tend to be drier (Belgians would say “more digestible”) 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 Ale category (16E), not this category. Traditionally bottle-conditioned (“refermented in the bottle”).Complex, with a rr, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.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.Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.: A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double Q )1{C9e Belgian DubbelAleBelgian Strong Ale18BBJCP?E?333333? ěT?I^5?} @333333@ffffffMost commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle").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). Esters sometimes 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.Dark amber to copper in coloeminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A low 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.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.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.Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.A golden, complex, effervescent, strong Belgian-style ale. Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.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 sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used that produce fruity esters, spicy phenolics and higher alcohols often aided by slightly warmer fermentation temperatures. Fairly soft water.Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil H ?17S% Belgian Golden Strong AleAleBelgian Strong Ale18DBJCP?Q?Q?zG?A7Kƨ#@@%Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. 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. Traditionally bottle-conditioned ("refermented in the bottle").Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are r Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer's Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength) `-9E%=G Belgian Pale AleAleBelgian and French Ale16BBJCP?ěS?/w?(\)?9XbM@333333@Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian "session beers" for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.Prominent aroma of malt with moderate fruity character and low hop aroma.ecial about their entry. This category may be used as an "incubator" for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include: Blond Trappist table beer, Artisanal Blond, Artisanal Amber, Artisanal Brown, Belgian-style Barleywines, Trappist Quadrupels, Belgian Spiced Christmas Beers, Belgian Stout, Belgian IPA, Strong and/or Dark Saison, Fruit-based Flanders Red/Brown. The judges must understand the brewer's intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A "mouth puckering" sensation may be present from acidity.Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers more concerned with creating unique products than in increasing sales. Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained "cult status" in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export.May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more b?bN+#g] Berliner WeisseAleSour Ale17ABJCP?r ě?nP? I^5??tj@ffffff@ffffffIn Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the rangٗ[)19[/ Belgian TripelAleBelgian Strong Ale18CBJCP?333333?\(\? ěT?9Xb֤<79  Qq  Belgian Specialty AleAleBelgian and French Ale16EBJCP?333333?333333ddThis is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe,'); to produce a beer fitting a broader style that doesn't have its own category; or to create an artisanal or experimental beer of the brewer's own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is spM(@@@#High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle").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.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.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.Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to 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.Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle.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 sugar. 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. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkeye 7-8P. Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer') or woodruff ('waldmeister') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deeskoe a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.A fairly strong, malt-accentuated, lagered artisanal farmhouse beer. Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison.The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch'Ti Brun (brown), Ch'Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber), Lost Abbey Avante Garde (blond) K!/ m+9 Blonde AleAleLight Hybrid Beer6BBJCP?S?/w? ěT?5?|hߝg+9#%5 Bière de GardeAleBelgian and French Ale16DBJCP?\(?GzH? ěT?A7Kƨ@!Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare.Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may b@ffffff@In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.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.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.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.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. 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.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.Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blondepleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.Crisp, complex and well-rounded yet refreshing. First brewed in 1842, this style was the original clear, light-colored beer.Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner /#cA Bohemian PilsenerLagerPilsner2BBJCP?9XbN?`A7L?5?|h?E#-@ @@Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.Rich with complex malt and a spicy, floral Saaz hop bouquet. Some d. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). If a base style of beer or type of malt is declared, the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). A hop aroma (any variety or intensity) is optional; if present, it should blend harmoniously with the other elements. Standard description applies for remainder of characteristics.Standard description does not apply due to beer-like characteristics. Clarity may be good to brilliant, although many braggots are not as clear as other meads. A light to moderate head with some retention is expected. Color may range from light straw to dark brown or black, depending on the variety of malt and honey used. The color should be characteristic of the declared beer style and/or honey used, if a variety is declared. Stronger versions may show signs of body (e.g., legs).Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used. If a beer style is declared, the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a variety of honey is declared, the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier, lower gravity versions. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet), and may include both beer and mead components. A wide range of malt characteristics is allowable, from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hop bitterness and flavor may be present, and may reflect any variety or intensity; however, this optional character should always be both suggestive of the base beer style and well blended with the other flavors. Standard description applies for remainder of characteristics.Standard description does not apply due to beer-like characteristics. Smooth mouthfeel without astringency. Body may vary from moderately light to full, depending on sweetness, strength, and the base style of beer. Note that stronger meads will have a fuller body. A very thin or watery body is undesirable, as is a cloying, raw sweetness. A warming sense of well-aged alcohol may be present in stronger examples. Carbonation will vary as described in the standard description. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. However, just as an aged barleywine may be still, some braggots can be totally still.A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. A braggot can be made with any type of honey, and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot, it should be entered as an Open Category Mead. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Open Category Mead style. Rabbit's Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett &&C!  A[k BraggotMeadOther Mead26BBJCP?333333?333333dddSometimes known as "bracket" or "brackett." The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the base style or beer or types of malt used. Products with a relatively low proportion of honey should be entered in the Specialty Beer category as a Honey Beer. A Braggot is a mead made with malt. Depending on the sweetness, strength and base style of beer, a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The honey and beer/malt character should be complementary and balanced, although not always evenly balancep to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.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.Medium-light to medium body. Moderately low to moderately high carbonation.A fairly substantial English dark ale with restrained roasty characteristics. 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.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.).Fuller's London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey's Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter WW%#Ys) Brown PorterAlePorter12ABJCP? =p?E? ěT?9XbM#@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 Beer category (23).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.Light brown to dark brown in color, often with ruby highlights when held uimilar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager //PY?  {Y]- Christmas/Winter Specialty Spiced BeerAleSpice/Herb/Vegetable Beer21BBJCP?333333?333333dddOverall balance is the key to presenting a well-made Christmas beer. The special ingredients should complW9/+ California Common BeerAleAmber Hybrid Beer7BBJCP?ěS?/w?-V?9XbM- @@This style is narrowly defined around the prototypical Anchor Steam example. Superficially sement 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. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. 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). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E).A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce 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.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.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 spruce or other 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.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.A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. 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.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. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julölager character, with no fruitiness or diacetyl. Some DMS is acceptable.Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered.Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.Occasional brewpub and microbrewery specials k=s+e Classic American PilsnerLagerPilsner2CBJCP?9XbN?\(?(\)?=p =(@The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lcter can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier V/GQ57 Classic RauchbierAleSmoke-flavored/Wood-aged Beer22ABJCP??x?1&x?A7Kƨ @333333The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt characidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Clear to brilliant, medium to deep gold color.Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food. [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA), AEppelTreow Barn Swallow Draft Cider (WI), Wandering Aengus Heirloom Blend Cider (OR), Uncle John's Fruit House Winery Apple Hard Cider (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Harpoon Cider (MA) ""S%=   s Common CiderCiderStandard Cider and Perry27ABJCP?Q? =p ?QREntrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, sweet). A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and a gg%= E + Common PerryCiderStandard Cider and Perry27DBJCP??\(?QR@Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Common perry is made from culinary/table fruit. There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.Slightly cloudy to clear. Generally quite pale.There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.: Relatively full, low to moderate tannin apparent as astringency.Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. [US] White Winter Hard Pear Cider (WI), AEppelTreow Perry (WI), Blossomwood Laughing Pig Perry (CO), Uncle John's Fruit House Winery Perry (MI)op 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.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.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.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.A clean, well-attenuated, flavorful American lawnmower beer. 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.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.Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale //w Cream AleAleLight Hybrid Beer6ABJCP?1&y?Gz?tj?1&x@@ffffffClassic 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. Most commercial examples are in the 1.050-1.053 OG range, and bitterness rarely rises above 20 IBUs.Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hck versions). The apple/cider character should be clean and distinctive; it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. Some spicy or earthy notes may be present, as may a slightly sulfury character. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl character from malolactic fermentation (both are optional). Standard description applies for remainder of characteristics.Standard description applies, except with regard to color. Color may range from pale straw to deep golden amber (most are yellow to gold), depending on the variety of honey and blend of apples or ciders used.The apple and honey flavor intensity may vary from none to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A cyser may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Slight spicy phenolics from certain apple varieties are acceptable, as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). Standard description applies for remainder of characteristics.Standard description applies. Often wine-like. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Some apples can provide natural astringency, but this character should not be excessive.In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. Standard description applies. Cyser is a standard mead made with the addition of apples or apple juice. Traditionally, cysers are made by the addition of honey to apple juice without additional water. A spiced cyser, or a cyser with other ingredients, should be entered as an Open Category Mead.White Winter Cyser, Rabbit's Foot Apple Cyser, Long Island Meadery Apple Cyser yyt5  k[) CyserMeadMelomel (Fruit Mead)25ABJCP?333333?333333dddThere should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of apple used; if specified, a varietal character will be expected. Products with a relatively low proportion of honey are better entered as a Specialty Cider. A Cyser is a melomel made with apples (generally cider). Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sa character (green apples, DMS, or fruitiness). No diacetyl.Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is usually light tan in color.Moderately crisp with some low to moderate levels of sweetness. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt flavors are a defect.Light to somewhat medium body. Smooth, although a highly-carbonated beer.A somewhat sweeter version of standard/premium lager with a little more body and flavor. Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Baltika #4, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer qq3!c}] Dark American LagerLagerDark Lager4ABJCP?9XbN?`A7L? ěT?1&x@A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Can have low levels of yeastill have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered "liquid bread" by the monks). The term "doppel (double) bock" was coined by Munich consumers. Many doppelbocks have names ending in "-ator," either as a tribute to the prototypical Salvator or to take advantage of the beer's popularity.Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23, Bell's Consecrator, Moretti La Rossa, Samuel Adams Double Bock Y !;eS7 DoppelbockLagerBock5CBJCP?&x?n?A7Kƨ?bM Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions wf malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.Medium body, medium carbonation.Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck's Dortmunder, Bell's Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold v!/#)9A Dortmunder ExportLagerLight Lager1EBJCP?ěS?`A7L?(\)?=p =@333333Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term "Export" is a beer strength category under German beer tax law, and is not strictly synonymous with the "Dortmunder" style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl.Light gold to deep gold, clear with a persistent white head.Neither Pils malt nor noble hops dominate, but both are in good balance with a touch o tandard description applies for remainder of characteristics.Standard description applies, although the body is generally light to medium. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier LL)"-   % Dry MeadMeadTraditional Mead24ABJCP?333333?333333dddSee standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be DRY in this category. Entrants MAY specify honey varieties. Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. Standard description applies for remainder of characteristics.Standard description applies.Subtle (if any) honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). No to minimal residual sweetness with a dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. S th garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Russian River O.V.L. Stout, Three Floyd's Black Sun Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout :##GM7 Dry StoutAleStout13ABJCP?tj~??1&?-V-(This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.Jet black to deep brown wi ceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.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. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn't overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS.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. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz aa%3/w Düsseldorf AltbierAleAmber Hybrid Beer7CBJCP?j~#?/w?(\)?=p =#2 @@A bitter beey$%?9C DunkelweizenAleGerman Wheat and Rye Beer15BBJCP?9XbN?`A7L?(\)?9XbM @333333@ffffffThe presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving. Moderate to strong 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 and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perr balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke ("secret") alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale. The traditional style of beer from Düsseldorf. "Alt" refers to the "old" style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt ("old town") section of Düsseldorf. Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Altronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident.Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean, lager character.Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.An extremely strong, full and malty dark lager. A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Capital Eisphyre, Southampton Eisbock c'1! {} English BarleywineAleStrong Ale19BBJCP?GzH?Q?I^5?}?zG{#F Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-f_&O[} EisbockLagerBock5DBJCP??|hs?Q?QR?\(# Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are struit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn't be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.Thomas Hardy's Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee's Vintage Harvest Ale, Robinson's Old Tom, Fuller's Golden Pride, AleSmith Old Numbskull, Young's Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiotst not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.Generally dry, full-bodied, austere. Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.[US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY,'); [UK] Oliver's Herefordshire Dry Cider, various from Hecks, Dunkerton, Burrow Hill, Gwatkin Yarlington Mill, Aspall Dry Cider CC2()= G U English Cider CiderStandard Cider and Perry27BBJCP??333333? =p?(\) This includes the English "West Country" plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.Slightly cloudy to brilliant. Medium to deep gold color.No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but mu character.A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and b!e somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale ))#)-?) English IPAAleIndia Pale Ale14ABJCP??333333?(\)?I^5?}(<@A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop $ should not judge all beers in this style as if they were Fuller's ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no% diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body.& Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. 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). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young's Ram Rod, Samuel Smith's Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston's Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale's Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary's Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14'er ESB, Redhook ESB ??=+E;9C Flanders Brown Ale/Oud BruinAleSour Ale17CBJCP? =p?/v? ěT?1&xLong aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit (Z*i-_5 Extra Special/Strong Bitter (English Pale Ale)AleEnglish Pale Ale8CBJCP?ěS?\(?(\)?A7Kƨ2@ffffff@More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller's ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges#)lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.*Malty with fruity complexity and some caramelization character. Fruitiness commonly includes dark fruits such as raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a "sweet-and-sour" profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.A malty, fruity, aged, somewhat sour Belgian-style brown ale. An "old ale" tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.Liefman's Goudenband, Liefman's Odnar, Liefman's Oud Bruin, Ichtegem Old Brown, Riva Vondel,n as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There is often some vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour, acidic aroma ranges from complementary to intense. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors.- A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour, acidic character ranges from complementary to intense. Malty flavors range from complementary to prominent. Generally as the sour character increases, the sweet character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character with a long, dry finish. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.A complex, sour, red wine-like Belgian-style ale. The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems Bruin, Duchesse de Bourgogne, New Belgium La Folie, Petrus Oud Bruin, Southampton Flanders Red Ale, Verhaege Vichtenaar, Monk’s Cafe Flanders Red Ale, New Glarus Enigma, Panil Barriquée, Mestreechs Aajt ,-%=  Flanders Red AleAleSour Ale17BBJCP?ěS?x?1&x?1&x  @ffffff@Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur's beer. Know+0w to none. Diacetyl low to none.Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and restrained bitterness; they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl.Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust. Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as "Tropical Stouts"). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s.Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).Lion Stout (Sri Lanka), Dragon Stout (Jamaica), ABC Stout (Singapore), Royal Extra "The Lion Stout" (Trinidad), Jamaica Stout (Jamaica), Export-Type: Freeminer Deep Shaft Stout, Guinness Foreign Extra Stout (bottled, not sold in the US), Ridgeway of Oxfordshire Foreign Extra Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout O-3eg+ Foreign Extra StoutAleStout13DBJCP?`A7L?333333?(\)?I^5?}F(@A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty Beer - Category 23). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma lo/s use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.Clear to brilliant, medium to deep gold color.Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.Medium to full, mouth filling. Moderate tannin apparent mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.Medium to sweet, full-bodied, rich.[US] West County Reine de Pomme (MA), Rhyne Cider (CA,'); [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot u.%=S= ! French CiderCiderStandard Cider and Perry27CBJCP?? =p ?(\)?QREntrants MUST specify carbonation level (petillant or full). Entrants MUST specify sweetness (medium, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Traditional French procedure25NG BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F), while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes, Sherry or Tokaj, but a beer with a quality such as this should make a special claim (e.g., amontillado, fino, botrytis). Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A).The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberrie6s, 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 fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. As with all specialty beers, a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would b7e appropriate. Some malt aroma may be desirable, especially in dark styles. Hop aroma may be absent or balanced with fruit, depending on the style. The fruit should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. 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.As with aroma, the distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtl8e 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 or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. 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 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. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style.A harmonious marriage of fruit and beer. 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. New Glarus Belgian Red and Raspberry Tart, Bell’s Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Founders Rübæus, Ebulum Elderberry Black Ale, Stiegl Radler, Weyerbacher Raspberry Imperial Stout, Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Magic Hat #9, Grozet Gooseberry and Wheat Ale, Pyramid Apricot Ale, Dogfish Head Fort ee/!!   i  Fruit BeerAleFruit Beer20BJCP?333333?333333dddOverall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYI4t is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.Substantial. May be significantly tannic depending on fruit added.Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other. [US] West County Blueberry-Apple Wine (MA), AEppelTreow Red Poll Cran-Apple Draft Cider (WI), Bellwether Cherry Street (NY), Uncle John's Fruit Farm Winery Apple Cherry Hard Cider (MI) O0#? [ } Fruit CiderCiderSpecialty Cider and Perry28BBJCP?Q?Q? =p?(\) Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added. This is a cider with other fruits or fruit-juices added - for example, berry. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. The cider character must be present and must fit with the other fruits. I:=emans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.The fruit which has been added to the beer should be the dominant aroma. A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting. Always effervescent.The fruit added >to the beer should be evident. A low to moderate sour and more commonly (sometimes high) acidic character is present. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character - thus fruit lambics are not intended for long aging. A low, complementary sweetness may be present, but higher levels are uncharacteristic. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of ?Belgian microbiota. A lambic with fruit, not just a fruit beer. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou' Foune (apricot), Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus (merlot grape), Cantillon Vigneronne (Muscat grape), De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek ::/1%   1 Fruit LambicAleSour Ale17FBJCP? =p?\(?(\)Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Any overly sweet lambics (e.g., Lind<hite head.Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.Medium-light body, medium to high carbonation.Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. A copy of Bohemian Pilsener adapted to brewing conditions in Germany.Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner T27o] German Pilsner (Pils)LagerPilsner2ABJCP?9XbN?? ěT?5?|h-@@Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).Straw to light gold, brilliant to very clear, with a creamy, long-lasting wADtering in lambics. Products marked "oude" or "ville" are considered most traditional.A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.Golden in color. Clarity is excellent (unless the bottle was shaken). A thick rocky, mousse-like, white head seems to last forever. Always effervescent.A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common,E and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.Complex, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience.Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Girardin Gueuze (Black Label), Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze B3 - W GueuzeAleSour Ale17EBJCP? =p?\(?tjGueuze is traditionally produced by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bitCHntense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). 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.Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt fIlavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers "pushing the envelope" to satisfy the need of hop aficionados for increasingly intense products. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA; "double," "extra," "extreme," or any other variety of adjectives would be equally valid.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.Russian River Pliny the Elder, Three Floyd's Dreadnaught, Avery Majaraja, Bell's Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan's Hopsickle Imperial India Pale Ale, Stoudt's Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop c5'9]s_i Irish Red AleAleScottish and Irish Ale9DBJCP?9XbN?\(?(\)?9XKR4%)I/;E Imperial IPAAleIndia Pale Ale14CBJCP?Q?p =q?(\)?QRA/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan hcght brown color; very clear from extended cold conditioning. Low to moderate off-white to white head with good retention.Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich, biscuity and/or lightly caramelly flavor. Dry finish often with lingering bitterness. Clean, lager character sometimes with slight sulfury notes and very low to no esters. Very low to medium noble hop flavor. No diacetyl.Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel.A very clean and relatively bitter beer, balanced by some malt character. Generally darker, sometimes more caramelly, and usually sweeter and less bitter than Düsseldorf Altbier. Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast.DAB Traditional, Hannen Alt, Schwelmer Alt, Grolsch Amber, Alaskan Amber, Long Trail Ale, Otter Creek Copper Ale, Schmaltz' Alt MM(?;/)C  Northern German AltbierAleAmber Hybrid Beer7ABJCP?j~#?/w?(\)?=p =( @@Most Altbiers produced outside of Düsseldorf are of the Northern German style. Most are simply moderately bitter brown lagers. Ironically "alt" refers to the old style of brewing (i.e., making ales), which makes the term "Altbier" somewhat inaccurate and inappropriate. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl.Light copper to lierk roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.Pale, caramel and dark roasted malts and grains.Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout ((M@')mG Oatmeal StoutAleStout13CBJCP?ěS? =p ?(\)?I^5?}((@@Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and dagjn malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping) DD4C1!  /!  Open Category MeadMeadOther Mead26CBJCP?333333?333333dddSee standard description for entrance requirements. Entrants MUST specify carbonation level, strengtp1B!Gu} Old AleAleStrong Ale19ABJCP?\(?p =q?=p =?Z1'<  Strength and character varies widely. Fits in the style space between normal gravity beers (stronl"A35GeYm Oktoberfest/MärzenAleEuropean Amber Lager3BBJCP??x?1&x?A7Kƨ@333333@Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14P since it is a vollbier, although American versions can be stronger. "Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts.Rich Germaimg bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV.Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or nroasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is).Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not aos strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter's night" - Michael Jackson. A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with "stale" beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery's winter seasonal special offering.Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.Gale's Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller's Vintage Ale, Harvey's Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith's Winter Welcome, Fuller's 1845, Fuller's Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilationqh, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, a historical mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared. An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories, is a historical or indigenous mead (e.g., tej, Polish meads), or is a mead that does not fit into any other category. Any specialty or experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., vegetables, liquors, smoke, etc.), alternative processes (e.g., icing, oak-aging) or other unusual ingredient, process, or technique would also be appropriate in this category. No mead can be "out of style" for this category unless it fits into another existing mead category. Aroma, appearance, flavor, mouthfeel generally follow the standard descriptions, yet note that all the characteristics may vary. Since a wide range of entries are possible, note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Refer to Category 25 for a detailed description of the character of dry, semisweet and sweet mead. If the entered mead is a combination of other existing mead categories, refer to the constituent categories for a detailed description of the character of the component styles. This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.Jadwiga, Hanssens/Lurgashall Mead the Gueuze, Rabbit’s Foot Private Reserve Pear Mead, White Winter Cherry Bracket, Saba Tej, Mountain Meadows Trickster’s Treat Agave Mead, Intermiel Rosées of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit). In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Standard description applies for remainder of characteristics.Standard descriptiton applies, except with regard to color. Color may take on a very wide range of colors, depending on the variety of fruit and/or honey used. For lighter-colored melomels with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in mead is often lighter than the flesh of the fruit itself and may take on slightly different shades. Meads made with lighter color fruits can also take on color from varietal honeys. In meads that produce a head, the head can take on some of the fruit color as well. The fruit and honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A melomel may have a subtle to strong honeuy character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). The distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying mead is vital, and the fruit character should not be artificial and/or inappropriately overpowering. In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. Standard description applies for remainder of characteristics.Standard description applies. Most will be wine-like. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Fruit tannin can add body as well as some astringency. High levels of astringency are undesirable. The acidity and astringency levels should be somewhat reflective of the fruit used.In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.Standard description applies. A melomel is a standard mead made with the addition of other fruit or fruit juices. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel can be made with a blend of fruits; however, a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Melomels made with either apples or grapes should be entered as Cysers and Pyments, respectively.White Winter Blueberry, Raspberry and Strawberry Melomels, Redstone Black Raspberry and Sunshine Nectars, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, Long Island Meadery Blueberry Mead, Mountain Meadows Cranberry and Cherry Meads E/G  wE5# Other Smoked BeerAleSmoke-flavored/Wood-aged Beer22BBJCP?333333?333333dddAny style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "BROWN ALE" IS ACCEPTABLE). THw)D35   mC Other Fruit MelomelMeadMelomel (Fruit Mead)25CBJCP?333333?333333dddDepending on the sweetness and strength, a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The fruit character should display distinctive aromatics associated with the particular fruit(s,'); 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 rangerxE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE. Entries that have a classic style cited will be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Specific classic styles or smoke types do not have to be specified. For example, "smoked porter" is as acceptable as "peat-smoked strong Scotch ale" or "cherry-wood smoked IPA." Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, byalance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., peat, alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.Appearance: Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can azdd some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn't contribute these flavors).Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarzbier, helles, Pilsner, and other specialty styles.Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Excessive peat-smoked malt is generally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the specialty/experimental category.Alaskan Smoked Porter, O'Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx 22KFC?u) ? Other Specialty Cider/PerryCiderSpecialty Cider and Perry28DBJCP?Q?񙙙 Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).The cider character must always be present, and must fit with adjuncts.Clear to brilliant. Color should be that of a common cider unless adjuncts are expected to contribute color.The cider character must always be present, and must fit with adjuncts.Average body, may show tannic (astringent) or heavy body as determined by adjuncts. [US] Red Barn Cider Fire Barrel (WA), AEppelTreow Pear Wine and Sparrow Spiced Cider (WI)low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Pale straw to gold color. White, frothy head may not be long lasting. Very clear.Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.Refreshing and thirst quenching, although generally more filling than standard/lite versions. Two- or six-row barley with up to 25% rice or corn as adjuncts.Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck's, Stella Artois, Red Stripe, Singha 8G9#K S Premium American LagerLagerLight Lager1CBJCP?j~#?`A7L? ěT?1&x@ffffffPremium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very |, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.Standard description applies, except with regard to color. Color may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety. The grape/wine and honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A pyment may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Depending on the grape variety, some fruity, spicy, grassy, buttery, earthy, minerally, and/or floral flavors may be present. Standard description applies for remainder of characteristics.Standard description applies. Wine-like. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Grape tannin and/or grape skins can add body as well as some astringency, although this character should not be excessive. Longer aging can smooth out tannin-based astringency.In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. Redstone Pinot Noir and White Pyment Mountain Honey Wines j6I'W91 Robust PorterAlePorter12BBJCP?ěS? =p ?1&x?A7Kƨ2#@333333@Although a rather broad style open to brewer interpretation, it may be distinguishH5  3Q  PymentMeadMelomel (Fruit Mead)25BBJCP?333333?333333dddThere should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected. A Pyment is a melomel made with grapes (generally from juice). Depending on the sweetness and strength~ed 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.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.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.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.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.A substantial, malty dark ale with a complex and flavorful roasty character. 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.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.Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell's Porter, Great Divide Saint Bridget's Porter to a roggenbier (as some American brewers do,'); the rye character is traditionally from the rye grain only.Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light noble hops are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl.Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.Medium to medium-full body. High carbonation. Light tartness optional.A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops. A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of noble hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash commonly used (as with weizenbiers).Paulaner Roggen (formerly Thurn und Taxis, no longer imported into the US), Bürgerbräu Wolznacher Roggenbier vK9E E7 Russian Imperial StoutAleStout13FBJCP?333333? =p?I^5?}?zG{2Z( 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). The wide range oQJE?Ci Roggenbier (German Rye Beer)AleGerman Wheat and Rye Beer15DBJCP?j~#?`A7L?(\)?9XbM @American-style rye beers should be entered in the American Rye category (6D). Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seedsf allowable characteristics allow for maximum brewer creativity.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, depending on the gravity and grain bill. 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. No diacetyl. 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.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.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. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. 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.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. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics.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. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.Three Floyd's Dark Lord, Bell's Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stoutrt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin ?DM=!Agw Schwarzbier (Black Beer)LagerDark Lager4CBJCP?j~#?E?(\)?A7Kƨ @@In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black Pils," the&L9Q%oE SaisonAleBelgian and French Ale16CBJCP?ěS? =p ?1&x?1&x#Varying strength examples exist (table beers of about 5% strength, typical expo beer is rarely that dark; don't expect strongly roasted, porter-like flavors.Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.Light to moderate malt flavor, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Samuel Adams Black Lager, Krušovice Cerne, Original Badebier, Einbecker Schwarzbier, Gordon Biersch Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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. Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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.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.Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman's 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin's Ale, Arran Dark _N59E%  Scottish Export 80/-AleScottish and Irish Ale9CBJCP? =p?/w?(\)?A7Kƨ @333333The 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 Other Smoked Beer category (22B) rather than here. 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 earthyw 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.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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.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.Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale oO39C## Scottish Heavy 70/-AleScottish and Irish Ale9BBJCP?\(? =p?(\)?=p =  @ @333333The 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 Other Smoked Beer category (22B) rather than here.Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, loe 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.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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. 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.Belhaven 60/-, McEwan's 60/-, Maclay 60/- Light (all are cask-only products not exported to the US) :):rR9/y_ Southern English BrownAleEnglish Brown Ale11BBJCP?+ I?1&y?-V?9XbM #@ffffXQ+-  ]% Semi-sweet MeadMeadTraditional Mead24BBJCP?333333?333333dddSee standarHP39C%S Scottish Light 60/-AleScottish and Irish Ale9ABJCP?zG{?\(?(\)?5?|h  @@ 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 Other Smoked Beer category (22B) rather than here.Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples havd description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.Honey aroma should be noticeable, and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.Standard description applies.Subtle to moderate honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Subtle to moderate residual sweetness with a medium-dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Mélilotff@ffffffIncreasingly rare; Mann's has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London's water supply.English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.Mann's Brown Ale (bottled, but not available in the US), Harvey's Nut Brown Ale, Woodeforde's Norfolk NogT?1&x(@ffffff@ffffffMore evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.Medium gold to medium copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. 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.Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.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; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., "real ale"). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to "Burtonize" their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.Fuller's London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young's Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger's Special Bitter snsTV;#mc5W Standard American LagerLagerLight Lager1BBJCP? =p??bM?(\)@@333333Strong flavors are a fault. An international style including the standard mass-market lager from most countries.Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range fUI?  !o 5 Spice, Herb, or Vegetable BeerAleSpice/Herb/Vegetable Beer21ABJCP?333333?333333dddOverall balance is the key to prese T))   { { Specialty BeerAleSpecialty Beer23BJCP?333333?333333dddOverall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if decWSC-Y_ Special/Best/Premium BitterAleEnglish Pale Ale8BBJCP? =p?ěS? lared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE "EXPERIMENTAL NATURE" OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN'T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges.THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., "Porter" or "Brown Ale"). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style.The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention.As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.Bell's Rye Stout, Bell's Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt's Honey Double Mai Bock, Rogue Dad's Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastardnting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES, HERBS, OR VEGETABLES USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). THE TYPE OF SPICES, HERBS, OR VEGETABLES MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. The individual character of SHV(s) may not always be identifiable when used in combination. This category may also be used for chile pepper, coffee-, chocolate-, or nut-based beers (including combinations of these items). Note that many spice-based Belgian specialties may be entered in Category 16E. Beers that only have additional fermentables (honey, maple syrup, molasses, sugars, treacle, etc.) should be entered in the Specialty Beer category.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 the SHV(s) may not always be identifiable when used in combination. The SHV character should be pleasant and supportive, not artificial and overpowering. As with all specialty beers, a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma is preferable, especially in dark styles. 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.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. 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.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 the 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 or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.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 and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a "raw" spice character is undesirable.A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying 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. Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young's Double Chocolate Stout, Bell's Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beerrom none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.Very refreshing and thirst quenching. Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster's Lager?-V#@ @ffffffThe lightest of the bitters. Also known as just "bitter." Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. 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.Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.Low gravity, low alcohol levels and low carbonation make this an easy-drinking 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; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., "real ale"). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to "Burtonize" their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.Fuller's Chiswick Bitter, Adnams Bitter, Young's Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brains Bitter, Tetley’s Original Bitter, Brakspear Bitter, Boddington's Pub Draught qW=-W Standard/Ordinary BitterAleEnglish Pale Ale8ABJCP?nP? =p?1&re approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl.Pale yellow to deep golden in color. Age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. Head color is white.Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated.Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling.Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin. kkXC+e7 Straight (Unblended) LambicAleSour Ale17DBJCP? =p?/w?tj?(\)@Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the "house character" of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are bottled only when they have completely fermented. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs ato none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.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.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).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.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. 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.Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt `lZ!-  C%e Sweet MeadMeadTraditional Mead24CBJCP?333333?333333dddSee standard description for Y/9C/i Strong Scotch AleAleScottish and Irish Ale9EBJCP?Q?zG?I^5?}?`A7L#@ 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.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 entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.Honey aroma should dominate, and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.Standard description applies.Moderate to significant honey character, and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.Standard description applies, although the body is generally medium-full to full. Note that stronger meads will have a fuller body. Many seem like a dessert wine. Sensations of body should not be accompanied by cloying, raw residual sweetness.Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.Lurgashall Christmas Mead, Chaucer’s Mead, Rabbit’s Foot Sweet Wildflower Honey Mead, Intermiel Benoîtesity of the roast character, and the balance between the two being the variables most subject to interpretation.Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as "Milk" or "Cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener.The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.Mackeson's XXX Stout, Watney's Cream Stout, Farson's Lacto Stout, St. Peter's Cream Stout, Marston's Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout ]J]/= U3 Y Traditional PerryCiderStandard Cider and Perry27EBJCP??Q?Q‘+\-!c  Traditional BockAleBock5BBJCP?$/?&x?5?|h?M@333333@Decoction mashing and long boiling plays an important part of flavoZ[#s3i Sweet StoutAleStout13BBJCP?9XbN?\(?1&x?bM((Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intenr development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.A dark, strong, malty lager beer. Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements.Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich. Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse BockR Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Variety of pear(s) used must be stated. Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many "perry pears" are nearly inedible. There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.Slightly cloudy to clear. Generally quite pale.There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.Relatively full, moderate to high tannin apparent as astringency.Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. [France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Gwatkin Blakeney Red Perry, Oliver's Blakeney Red Perry and Herefordshire Dry Perrythough less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.: Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet. The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt.Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn't add significant aroma and flavor and dark malts shouldn't provide any roasted character.Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner   e^%5!um Vienna LagerLagerEuropean Amber Lager3ABJCP?j~#?E?(\)?9XbM @@American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers. Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, henolic than that of the hefe-weizen.Moderate to strong 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 and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier `!? iS WeizenbockLagerGerman Wheat and Rye Beer15CBJCP?$/?p =q?=p =?Z1' @A dunkel-weizen beer bʜG_-?qiC Weizen/WeissbierAleGerman Wheat and Rye Beer15ABJCP?9XbN?E?(\)?9XbM@333333@ffffffThese are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less prewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS.Dark amber to dark, ruby brown in color. A very thick, moussy, long-lasting light tan head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.A complex marriage of rich, bock-like melanoidins, dark fruit, spicy clove-like phenols, light banana and/or vanilla, and a moderate wheat flavor. The malty, bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. May have a slightly sweet palate, and a light chocolate character is sometimes found (although a roasted character is inappropriate). A faintly tart character may optionally be present. Hop flavor is absent, and hop bitterness is low. The wheat, malt, and yeast character dominate the palate, and the alcohol helps balance the finish. Well-aged examples may show some sherry-like oxidation as a point of complexity. No diacetyl or DMS.Medium-full to full body. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Moderate to high carbonation. Never hot or solventy.A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Aventinus, the world's oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the 'Méthode Champenoise' with fresh yeast sediment on the bottom. It was Schneider's creative response to bottom-fermenting doppelbocks that developed a strong following during these times.A high percentage of malted wheat is used (by German law must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts. A traditional decoction mash gives 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. A small amount of noble hops are used only for bitterness.Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock, Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr's Der Weisse Bock, Victory Moonglow Weizenbock, High Point Ramstein Winter Wheat, Capital Weizen Doppelbock, Eisenbahn Vigorosaof honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn't interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl. Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.A refreshing, elegant, tasty, moderate-strength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time.About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale aKc!/ m+9 Blonde AleAleLight Hybrid Beer6BBJCP?S?/w? ěT?5?|h֧Xb)G  A#_S Wood-Aged BeerAleSmoke-flavored/Wood-aged Beer22CBJCP?333333?333333dddќa9yq{ WitbierAleBelgian and French Ale16ABJCP?9XbN?E? ěT?1&x @@The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.Moderate sweetness (often with light notes The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and previous usage of the barrel; and the type of wood. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry), but should not be so dominant as to unbalance the beer. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "BROWN ALE" IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE. (e.g., English IPA with Oak Chips, Bourbon Barrel-aged Imperial Stout, American Barleywine in an Oak Whiskey Cask). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. Specialty or experimental base beer styles may be specified, as long as the other specialty ingredients are identified. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.).Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw "green" aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol previously stored in the wood (if any). Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred oak and/or whiskey/bourbon barrels are used.Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood,'); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood (if any). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer, but this should not be higher than a background flavor (if present at all). Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.Varies with base style. Often fuller than the unadulterated base beer, and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Higher alcohol levels should not result in "hot" beers; aged, smooth flavors are most desirable. Wood can also add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none.A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn't prominently featured. A traditional production method that is rarely used by major breweries, and usually only with specialty products. Becoming more popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.Varies with base style. Aged in wooden casks or barrels (often previously used to store whiskey, bourbon, port, sherry, Madeira, or wine), or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.The Lost Abbey Angel's Share Ale, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, Bush Prestige, Petrus Aged Pale, Firestone Walker Double Barrel Ale, Dominion Oak Barrel Stout, New Holland Dragons Milk, Great Divide Oak Aged Yeti Imperial Stout, Goose Island Bourbon County Stout, Le Coq Imperial Extra Double Stout, Harviestoun Old Engine Oil Special Reserve, many microbreweries have specialty beers served only on premises often directly from the cask.@ffffff@In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.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.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.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.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. 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.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.Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blondeimilar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager ))Zei-_5 Extra Special/Strong Bitter (English Pale Ale)AleEnglish Pale Ale8CBJCP?ěS?\(?(\)?A7Kƨ2@ffffff@More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller's ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. JudgesۑWd9/+ California Common BeerAleAmber Hybrid Beer7BBJCP?ěS?/w?-V?9XbM- @@This style is narrowly defined around the prototypical Anchor Steam example. Superficially s should not judge all beers in this style as if they were Fuller's ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. 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). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young's Ram Rod, Samuel Smith's Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston's Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale's Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary's Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14'er ESB, Redhook ESBw 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.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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.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.Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale of39C## Scottish Heavy 70/-AleScottish and Irish Ale9BBJCP?\(? =p?(\)?=p =  @ @333333The 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 Other Smoked Beer category (22B) rather than here.Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, loo deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale g/%+aC) American Pale AleAleAmerican Ale10ABJCP?Q?\(?(\)?=p =-@@There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden tead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale 6i'W91 Robust PorterAlePorter12BBJCP?ěS? =p ?1&x?A7Kƨ2#@333333@Although a rather broad style open to brewer interpretation, it may be distinguishhA/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan hed 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.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.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.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.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.A substantial, malty dark ale with a complex and flavorful roasty character. 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.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.Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell's Porter, Great Divide Saint Bridget's Porterrk roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.Pale, caramel and dark roasted malts and grains.Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout ((Mj')mG Oatmeal StoutAleStout13CBJCP?ěS? =p ?(\)?I^5?}((@@Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and da. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA 'k%) O American IPAAleIndia Pale Ale14BBJCP?`A7L?333333?(\)?I^5?}(F@@A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazyhenolic than that of the hefe-weizen.Moderate to strong 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 and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier &m9Q%oE SaisonAleBelgian and French Ale16CBJCP?ěS? =p ?1&x?1&x#Varying strength examples exist (table beers of about 5% strength, typical expoGl-?qiC Weizen/WeissbierAleGerman Wheat and Rye Beer15ABJCP?9XbN?E?(\)?9XbM@333333@ffffffThese are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less prt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepine 7-8P. Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer') or woodruff ('waldmeister') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko #]p3!A; American BarleywineAleStrong Ale19CBJCP?GzH?Q?A7Kƨ?zG{2x  The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.Very rich and intense maltiness. Hop character moderate to assertivro/1G33y Belgian Blond AleAleBelgian Strong Ale18ABJCP?E?333333? ěT?I^5?}@SNn+#g] Berliner WeisseAleSour Ale17ABJCP?r ě?nP? I^5??tj@ffffff@ffffffIn Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the rangimilar 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." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.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 slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.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/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. Belgian Pils malt, aromatic malts, sugar, 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).Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Alee and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dogcter can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier Kr!/ m+9 Blonde AleAleLight Hybrid Beer6BBJCP?S?/w? ěT?5?|hVq/GQ57 Classic RauchbierAleSmoke-flavored/Wood-aged Beer22ABJCP??x?1&x?A7Kƨ @333333The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt chara@ffffff@In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.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.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.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.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. 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.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.Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blondeimilar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager ))Zti-_5 Extra Special/Strong Bitter (English Pale Ale)AleEnglish Pale Ale8CBJCP?ěS?\(?(\)?A7Kƨ2@ffffff@More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller's ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. JudgesWs9/+ California Common BeerAleAmber Hybrid Beer7BBJCP?ěS?/w?-V?9XbM- @@This style is narrowly defined around the prototypical Anchor Steam example. Superficially s should not judge all beers in this style as if they were Fuller's ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. 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). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young's Ram Rod, Samuel Smith's Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston's Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale's Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary's Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14'er ESB, Redhook ESB w 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.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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.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.Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale ou39C## Scottish Heavy 70/-AleScottish and Irish Ale9BBJCP?\(? =p?(\)?=p =  @ @333333The 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 Other Smoked Beer category (22B) rather than here.Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, lo o deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale v/%+aC) American Pale AleAleAmerican Ale10ABJCP?Q?\(?(\)?=p =-@@There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden tead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale 6x'W91 Robust PorterAlePorter12BBJCP?ěS? =p ?1&x?A7Kƨ2#@333333@Although a rather broad style open to brewer interpretation, it may be distinguishwA/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan hed 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.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.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.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.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.A substantial, malty dark ale with a complex and flavorful roasty character. 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.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.Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell's Porter, Great Divide Saint Bridget's Porterrk roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.Pale, caramel and dark roasted malts and grains.Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout ((My')mG Oatmeal StoutAleStout13CBJCP?ěS? =p ?(\)?I^5?}((@@Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and da. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA 'z%) O American IPAAleIndia Pale Ale14BBJCP?`A7L?333333?(\)?I^5?}(F@@A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazyhenolic than that of the hefe-weizen.Moderate to strong 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 and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier &|9Q%oE SaisonAleBelgian and French Ale16CBJCP?ěS? =p ?1&x?1&x#Varying strength examples exist (table beers of about 5% strength, typical expo G{-?qiC Weizen/WeissbierAleGerman Wheat and Rye Beer15ABJCP?9XbN?E?(\)?9XbM@333333@ffffffThese are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less p!rt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements "the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of on#e of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body.$ Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin&e 7-8P. Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer') or woodruff ('waldmeister') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko #]3!A; American BarleywineAleStrong Ale19CBJCP?GzH?Q?A7Kƨ?zG{2x  The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.Very rich and intense maltiness. Hop character moderate to assertiv*r~/1G33y Belgian Blond AleAleBelgian Strong Ale18ABJCP?E?333333? ěT?I^5?}@S(N}+#g] Berliner WeisseAleSour Ale17ABJCP?r ě?nP? I^5??tj@ffffff@ffffffIn Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the rang%)imilar 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." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.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 slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.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/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. Belgian Pils malt, aromatic malts, sugar, 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).Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale+e and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat swee,t to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog @U @M%F%    Safale US-05AleDry?+ ISafaleLowKfalsesA!  WLP002 - English Ale YeastAleLiquid?QfalseWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. false G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falseI#   Safale S-04AleDry?+ ItrueSafaleLowKfalseT7   Danstar - Windsor AleAleDry?+ ItrueDanstarLowFfalseS5   Danstar - NottinghamAleDry?鮄falseDanstarLowPfalse O^O =!]  WLP006 - Bedford BritishAleLiquid?QfalseWhite Labs006HighLFerments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. false /A!  WLP005 - British Ale YeastAleLiquid?QfalseWhite Labs005HighFThis yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. falsem=!  WLP004 - Irish Ale YeastAleLiquid?QfalseWhite Labs004MediumGThis is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. false wEwK G!M  WLP008 - East Coast Ale YeastAleLiquid?QfalseWhite Labs008MediumHOur "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales. false 8 I!%  WLP007 - Dry English Ale YeastAleLiquid?QfalseWhite Labs007MediumKClean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. false jW?!m  WLP013 - London Ale YeastAleLiquid?QfalseWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. falseX C!k  WLP011 - European Ale YeastAleLiquid?QfalseWhite Labs011MediumCMalty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. false 8 G!+  WLP009 - Australian Ale YeastAleLiquid?QfalseWhite Labs009HighHProduces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. false Fp?!  WLP023 - Burton Ale YeastAleLiquid?QfalseWhite Labs023MediumHFrom the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. false7=!/  WLP022 - Essex Ale YeastAleLiquid?QfalseWhite Labs022MediumIFlavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. false sG!  WLP036 - Dusseldorf Alt YeastAleLiquid?QfalseWhite Labs036MediumDTraditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. falseO![  WLP029 - German Ale/Kölsch YeastAleLiquid?QfalseWhite Labs029MediumKFrom a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale. false^W!c  WLP028 - Edinburgh Scottish Ale YeastAleLiquid?QfalseWhite Labs028MediumHScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. false 88bG!{  WLP039 - Nottingham Ale YeastAleLiquid?QfalseWhite Labs039MediumMBritish style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts. falseG!w  WLP038 - Manchester Ale YeastAleLiquid?QfalseWhite Labs038HighHTop-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer. false?S!-  WLP037 - Yorkshire Square Ale YeastAleLiquid?QfalseWhite Labs037HighFThis yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales. false iA!  WLP041 - Pacific Ale YeastAleLiquid?QfalseWhite Labs041HighCA popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts. falsehK!_  WLP051 - California Ale V YeastAleLiquid?QfalseWhite Labs051MediumHFrom Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. false VO![  WLP060 - American Ale Yeast BlendAleLiquid?QfalseWhite Labs060MediumLOur most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation. false *:* W!A  WLP099 - Super High Gravity Ale YeastAleLiquid?QfalseWhite Labs099MediumPCan ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities. false5I!  WLP080 - Cream Ale Yeast BlendAleLiquid?QfalseWhite Labs080MediumMThis is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast. false  Y!;  WLP320 - American Hefeweizen Ale YeastWheatLiquid?QfalseWhite Labs320LowHThis yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer. falseiG!  WLP300 - Hefeweizen Ale YeastWheatLiquid?QfalseWhite Labs300LowJThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. false iA I!9  WLP400 - Belgian Wit Ale YeastWheatLiquid?QfalseWhite Labs400LowLSlightly phenolic and tart, this is the original yeast used to produce Wit in Belgium. false -O!  WLP380 - Hefeweizen IV Ale Yeast WheatLiquid?QfalseWhite Labs380LowLLarge clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. falsedI!  WLP351 - Bavarian Weizen YeastWheatLiquid?QfalseWhite Labs351LowKFormer Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." false n#S!  WLP510 - Belgian Bastogne Ale YeastAleLiquid?QfalseWhite Labs510MediumMA high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More clean fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. false#F"C!G  WLP500 - Trappist Ale YeastAleLiquid?QfalseWhite Labs500MediumMFrom one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. false"+!O!  WLP410 - Belgian Wit II Ale YeastWheatLiquid?QfalseWhite Labs410LowHLess phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. false! ;(%=!  WLP530 - Abbey Ale YeastAleLiquid?QfalseWhite Labs530MediumMUsed to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. false%B$A!A  WLP515 - Antwerp Ale YeastAleLiquid?QfalseWhite Labs515MediumLClean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile. false$ r](A!w  WLP550 - Belgian Ale YeastAleLiquid?QfalseWhite Labs550MediumQSaisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500. false(s'O!  WLP545 - Belgian Strong Ale YeastAleLiquid?QfalseWhite Labs545MediumQFrom the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers. false'&C!e  WLP540 - Abbey IV Ale YeastAleLiquid?QfalseWhite Labs540MediumNAn authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low). false& VV@)K!3  WLP565 - Belgian Saison I YeastAleLiquid?QfalseWhite Labs565MediumFClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. false)?%*M!{  WLP566 - Belgian Saison II YeastAleLiquid?QfalseWhite Labs566MediumQSaison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565. false* p,O!c  WLP570 - Belgian Golden Ale YeastAleLiquid?QfalseWhite Labs570LowKFrom East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. false, +g!1  WLP568 - Belgian Style Saison Ale Yeast BlendAleLiquid?QfalseWhite Labs568MediumKThis blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created. false+ ?Z?/3!y  WLP705 - Sake YeastWineLiquid?QfalseWhite Labs705MediumPFor use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance. false/c.A!  WLP700 - Flor Sherry YeastWineLiquid?QfalseWhite Labs700MediumPThis yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor. false.=-Y!  WLP575 - Belgian Style Ale Yeast BlendAleLiquid?QfalseWhite Labs575MediumMA blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'. false- :n2I!  WLP720 - Sweet Mead/Wine YeastWineLiquid?QfalseWhite Labs720LowKA wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. false2W1?!q  WLP718 - Avize Wine YeastWineLiquid?QfalseWhite Labs718 LowPChampagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. false1i0=!  WLP715 - Champagne YeastChampagneLiquid?QfalseWhite Labs715LowKClassic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral. false0 {f5M!  WLP735 - French White Wine YeastWineLiquid?QfalseWhite Labs735 LowPClassic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture. false5k4U!  WLP730 - Chardonnay White Wine YeastWineLiquid?QfalseWhite Labs730 LowPDry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. false43]!M  WLP727 - Steinberg-Geisenheim Wine YeastWineLiquid?QfalseWhite Labs727 LowPGerman in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant. false3  8I!O  WLP750 - French Red Wine YeastWineLiquid?QfalseWhite Labs750 LowPClassic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. false87O!7  WLP749 - Assmanshausen Wine YeastWineLiquid?QfalseWhite Labs749 LowPGerman red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant. false7B6I!=  WLP740 - Merlot Red Wine YeastWineLiquid?QfalseWhite Labs740 LowPNeutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon. false6 7;E!%  WLP775 - English Cider YeastWineLiquid?QfalseWhite Labs775MediumPClassic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. false;a:W!m  WLP770 - Suremain Burgundy Wine YeastWineLiquid?QfalseWhite Labs770 LowPEmphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. false:J9M!I  WLP760 - Cabernet Red Wine YeastWineLiquid?QfalseWhite Labs760 LowPHigh temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc. false9 ww>Q!7  WLP810 - San Francisco Lager YeastLagerLiquid?QfalseWhite Labs810HighCThis yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. false>c=W!i  WLP802 - Czech Budejovice Lager YeastLagerLiquid?QfalseWhite Labs802 MediumMPilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production. false=<E!e  WLP800 - Pilsner Lager YeastLagerLiquid?QfalseWhite Labs800 MediumJClassic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production. false< >E>AC!?  WLP830 - German Lager YeastLagerLiquid?QfalseWhite Labs830 MediumLThis yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. falseAs@]!  WLP820 - Oktoberfest/Märzen Lager YeastLagerLiquid?QfalseWhite Labs820 MediumEThis yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time. false@B?E!9  WLP815 - Belgian Lager YeastLagerLiquid?QfalseWhite Labs815 MediumKClean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers. false?   yCU!  WLP838 - Southern German Lager YeastLagerLiquid?QfalseWhite Labs838 MediumHThis yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. falseCwBM!  WLP833 - German Bock Lager YeastLagerLiquid?QfalseWhite Labs833 MediumIFrom the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer. falseB vvE3!Q  WLP862 - Cry Havoc LagerLiquid?QfalseWhite Labs862 MediumDLicensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast. falseEDG!1  WLP840 - American Lager YeastLagerLiquid?QfalseWhite Labs840 MediumMThis yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. falseD =EE1uHE!  WLP940 - Mexican Lager YeastLagerLiquid?QfalseWhite Labs940 MediumJFrom Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. falseHLI7#I' Wyeast - American AleAleLiquid?falseWyeast Labs1056LowKVery clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. Everything :)falseI EJ=#K  Wyeast - American Ale IIAleLiquid?falseWyeast Labs1272MediumJConsistent performance. Fruitier and more flocculent than 1056. SLightly nutty, soft, clean, with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist, mash, and other wort characteristics. Reliably flocculent, producing bright beer without filtration. American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout, other strong Ales, Christmas/Winter Ale, Spice/Herb/Vegetable Ale, Smoked Ale, Wood-Aged Ale, Fruit AlefalseJ hKhbN;#  Wyeast - Bavarian WheatAleLiquid?falseWyeast Labs3638LowIfalseN(M;#  Wyeast - Bavarian LagerLagerLiquid?falseWyeast Labs2206MediumKUsed by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Doppelbocks. Benefits from diacetyl rest at 14 C for 24 hours after fermentation is complete.falseMQL;#5? Wyeast - American WheatAleLiquid?falseWyeast Labs1010LowLA dry fermenting, true top-cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable. Cream Ale, Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf AltbierfalseL2K;#!  Wyeast - American LagerLagerLiquid?falseWyeast Labs2035 MediumKBold, complex, and aromatic. Good depth of flavor for a variety of lagers.falseK "*%T"dV9#  Wyeast - Belgian WheatAleLiquid?falseWyeast Labs3942MediumJfalseVfUC#  Wyeast - Belgian Strong AleAleLiquid?falseWyeast Labs1388LowLfalseUbT;#  Wyeast - Belgian SaisonAleLiquid?falseWyeast Labs3724#LowNfalseThSG#  Wyeast - Belgian Lambic BlendAleLiquid?falseWyeast Labs3278LowKfalseSeR?#  Wyeast - Belgian ArdennesAleLiquid?falseWyeast Labs3522HighJfalseRQ5#K  Wyeast - Belgian AleAleLiquid?falseWyeast Labs1214MediumLAbbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.falseQgP?#  Wyeast - Belgian Abbey IIAleLiquid?falseWyeast Labs1762MediumKfalsePkOG#  Wyeast - Bavarian Wheat BlendAleLiquid?falseWyeast Labs3056MediumKfalseO  NlfW=#  Wyeast - Belgian WitbierAleLiquid?falseWyeast Labs3944MediumJfalseW`mZK#  Wyeast - Brettanomyces lambicusAleLiquid?falseWyeast Labs5526MediumPfalseZqYS#  Wyeast - Brettanomyces bruxellensisAleLiquid?falseWyeast Labs5112MediumPfalseY/X;#  Wyeast - Bohemian LagerLagerLiquid?falseWyeast Labs2124MediumKCarlsberg type yeast, most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Benefits from a diacetyl rest at 14 C for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 24 C which eliminates sulfur production.falseX L\;#5K Wyeast - British Ale IIAleLiquid?falseWyeast Labs1335HighKTypical of British and Canadian Ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry. Ordinary/Special Bitters, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Alefalse\1[5#w= Wyeast - British AleAleLiquid?falseWyeast Labs1098MediumJProduces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry and crips, slightly tart, fruity and well-balanced. Ferments well down to 18C. Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywinefalse[ ZZk_3#  Wyeast - Czech PilsLagerLiquid?falseWyeast Labs2278 MediumHClassic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58 F) and will dissipate with conditioning.false_M^?#W  Wyeast - California LagerLagerLiquid?falseWyeast Labs2112HighESuited to produce 19th century style West Coast beer. Retains lager characteristics at temperatures up to 18 C (65 F), and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.false^e]+ -  Wyeast - BudvarLagerLiquid?false2000 MediumINice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.false] --9`7#9  Wyeast - Danish LagerLagerLiquid?falseWyeast Labs2042 LowKRich, Dortmund style, crisp, dry finish. Soft profile accentuates hop characteristics.false`cb=#  Wyeast - Forbidden FruitAleLiquid?falseWyeast Labs3463LowJfalsebya7#C Wyeast - European AleAleLiquid?falseWyeast Labs1338HighEFull-bodied complex strain finishing very malty with full bodied profile, very desirable in English Browns and Porters. Produces a dense, rocky head during fermentation. This strain can be a slow starter and can be slow to attenuate. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage Altbier, Southern English Brown, Baltic Porter, Sweet Stoutfalsea ^ad7#  Wyeast - German WheatAleLiquid?falseWyeast Labs3333HighIfalsed>c3# K Wyeast - German AleAleLiquid?falseWyeast Labs1007 LowLTrue top-cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl. Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier, Berliner Weissefalseca _e1#)k Wyeast - Irish AleAleLiquid?falseWyeast Labs1084MediumIThis yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C. Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beerfalsee  n ag9#  Wyeast - LactobacillusAleLiquid?falseWyeast Labs5335#LowKfalseg.f+#__ Wyeast - KolschAleLiquid?falseWyeast Labs2565 LowKTrue top croppint yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature. Low or no detectable diacetyl production. Also ferments well at cold temperatures (13-16C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers. Kolsch, American Wheat/Rye Ale, Altbier, Cream Ale, Berlinerweisse, Spiced/Herb/Vegetable Ale, Fruit Beerfalsefa W0i;#Ig Wyeast - London Ale IIIAleLiquid?falseWyeast Labs1318HighIFrom traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balance palate, finishes slightly sweet. Ordinary/Special Bitter, ESB, Southern English Brown, English Pale ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber Alefalsei&h3#u1 Wyeast - London AleAleLiquid?falseWyeast Labs1028LowKRich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style. Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywinefalseh nj;#IY Wyeast - London ESB AleAleLiquid?falseWyeast Labs1968Very HighEThis extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration. Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Alefalsej OO`_m5#  Wyeast - PediococcusAleLiquid?falseWyeast Labs5733#LowKfalsem#lM#q  Wyeast - Octoberfest Lager BlendLagerLiquid?falseWyeast Labs2633 MediumKDesigned to produce a rich, malty, complex and full-bodied Octoberfest beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.falsel*k9# Wyeast - Northwest AleAleLiquid?falseWyeast Labs1332HighEOne of the classic ale strains from a Northwest US Brewery. Produces malty and mildly fruity ale with a good depth and complexity. Any American Ale, Blonde Ale, Spiced/Herb/Vegetable Ale, Fruit Alefalsek]n7#}  Wyeast - Pilsen LagerLagerLiquid?falseWyeast Labs2007 MediumIA classic American pilsner strain, smooth, malty palate.falsen -wp7#A Wyeast - Scottish AleAleLiquid?falseWyeast Labs1728 HighGIdeally suited for Scottish ales, and high gravity ales of all types. Can be estery with warm fermentation temperatures. All Scottish Ales, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Ale, Baltic Porter, Wood Aged Ale, Smoked AlefalsepPo7#7= Wyeast - Ringwood AleAleLiquid?falseWyeast Labs1187HighFUnique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete. American Brown Ale, Mild, Southern English Brown Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, American Stout, American IPA, Fruit Beerfalseo B||lrI#  Wyeast - Trappist High GravityAleLiquid?falseWyeast Labs3787MediumLfalserUqA#S Wyeast - Thames Valley AleAleLiquid?falseWyeast Labs1275MediumMProduces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced. Ordinary/Special Bitter, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra StoutfalseqhhtG#  Wyeast - Weihenstephan WeizenAleLiquid?falseWyeast Labs3068LowKfalsetis-#  Wyeast - UrquellLagerLiquid?falseWyeast Labs2001 MediumJMild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish.falses # vG!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falsevPu9#I' Wyeast - Whitbread AleAleLiquid?falseWyeast Labs1099MediumFVery clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. Everything :)falseu xsxA!  WLP002 - English Ale YeastAleLiquid?QfalseWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. falsexwQ!7  WLP810 - San Francisco Lager YeastLagerLiquid?QfalseWhite Labs810HighCThis yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. falsew 99W{?!m  WLP013 - London Ale YeastAleLiquid?QfalseWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. false{ zG!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falsez^yW!c  WLP028 - Edinburgh Scottish Ale YeastAleLiquid?QfalseWhite Labs028MediumHScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. falsey r~r ~G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. false~s}A!  WLP002 - English Ale YeastAleLiquid?QfalseWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. false} |G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. false| 33jG!  WLP300 - Hefeweizen Ale YeastWheatLiquid?QfalseWhite Labs300LowJThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. false\I!  WLP090 - San Diego Super YeastAleLiquid?+ IWhite Labs090HighPA super clean, super fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to WLP001 but it generall ferments faster.  +^+/I!  WLP630 - Berliner Weisse BlendAleLiquid?AfalseWhite Labs630MediumKA blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. falseYC!k  WLP011 - European Ale YeastAleLiquid?QfalseWhite Labs011MediumCMalty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers. falseAK!3  WLP565 - Belgian Saison I YeastAleLiquid?QfalseWhite Labs565MediumFClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. false T]TpS!  WLP650 - Brettanomyces bruxellensisAleLiquid?AfalseWhite Labs650 MediumK falseM!U  WLP645 - Brettanomyces clauseniiAleLiquid?AfalseWhite Labs645 MediumKLow intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. false/I!  WLP630 - Berliner Weisse BlendAleLiquid?AfalseWhite Labs630MediumKA blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. falsep uK!  WLP653 - Brettanomyces lambicusAleLiquid?AfalseWhite Labs653 MediumKHigh intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. falsesxC!+  WLP655 - Belgian Sour Mix 1AleLiquid?AfalseWhite Labs655 MediumKA unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. false Zq E!  WLP675 - Malolactic BacteriaAleLiquid?AfalseWhite Labs675 MediumKMalolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. false" O!q  WLP670 - American Farmhouse BlendAleLiquid?AfalseWhite Labs670MediumOInspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers. false  G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falseG C!G  WLP500 - Trappist Ale YeastAleLiquid?QfalseWhite Labs500MediumMFrom one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. falsew K!!  WLP677 - Lactobacillus BacteriaAleLiquid?AfalseWhite Labs677 MediumKThis lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. false __Q!7  WLP810 - San Francisco Lager YeastLagerLiquid?QfalseWhite Labs810HighCThis yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. false G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falseC!?  WLP830 - German Lager YeastLagerLiquid?QfalseWhite Labs830 MediumLThis yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. false % G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. false_W!c  WLP028 - Edinburgh Scottish Ale YeastAleLiquid?QfalseWhite Labs028MediumHScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. falsetA!  WLP002 - English Ale YeastAleLiquid?QfalseWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. false tA!  WLP002 - English Ale YeastAleLiquid?QfalseWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. false G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falseX?!m  WLP013 - London Ale YeastAleLiquid?QfalseWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. false ??AK!3  WLP565 - Belgian Saison I YeastAleLiquid?QfalseWhite Labs565MediumFClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. falsejG!  WLP300 - Hefeweizen Ale YeastWheatLiquid?QfalseWhite Labs300LowJThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. false G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. false tt G!I  WLP001 - California Ale YeastAleLiquid?QfalseWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. falseGC!G  WLP500 - Trappist Ale YeastAleLiquid?QfalseWhite Labs500MediumMFrom one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. false/I!  WLP630 - Berliner Weisse BlendAleLiquid?AfalseWhite Labs630MediumKA blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. false }wqke_YSMGA;5/)# {uoic]WQKE?93-'! ysmga[UOIC=71+% ~~}}||{{zzyyxxwwvvuuttssrrqqppoonnmmllkkjjiihhggffeeddccbbaa``__^^]]\\[[ZZYYXXWWVVUUTTSSRRQQPPOONNMMLLKKJJIIHHGGFFEEDDCCBBAA@@??>>==<<;;::99887766554433221100//..--,,++**))((''&&%%$$##""!!             exph`XPH@80( xph`XPH@80( xph`XPH@80( dccbbaa``__^^]]\\[[ZZYYXXWWVVUUTTSSRRQQPPOONNMMLLKKJJIIHHGGFFEEDDCCBA@?>=<;:9876543210/.-,+*)('&%$#"!       ]r/Sv:]K 1 Final Batch SpargeInfusion@1~*FJ@T^xG@T^xGA !  ConversionInfusion@+5(]Q@Pq<@R##K 1 Final Batch SpargeInfusion@3!`]0J@S?e@S?e: !  ConversionInfusion@#sF<@TbK 1 Final Batch SpargeInfusion@1ӛ`J@TM;c@TM;cA!  ConversionInfusion@,h7w@Pqq<@SE(AiK1 Final Batch SpargeInfusion@1Y-|:J@TsH@TsHA!  ConversionInfusion@,HJ1@Pc8<<@S 쯀IJ1 Final Batch SpargeInfusion@1˴J@TAˤ@TAˤK1 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZEA!  ConversionInfusion@(}j@P<@S=ZJ1 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZE@! ConversionInfusion@*S"&p@P<@S֎ [p-Pz-[A!  ConversionInfusion@/ ]_@Oq<@Q;+ K1 Final Batch SpargeInfusion@2LVBlJ@T$\u@T$\u @!  ConversionInfusion@(}j@P@RtNgp K1 Final Batch SpargeInfusion@1CJ@T}v "@T}v " K1 Final Batch SpargeInfusion@1˹?s 2013-01-02brewtarget!6'M I !   !Bt: Belgian Blonde Ale - ExtractAll GrainBrewtarget: free beer software@4vZ@7P<;:9875 4 3 2 1 0 / . - , + * ) ( ' & %$#"!        DB}tkbYPG>5ypg^ULC:1( ~tj`VLB+! 8.$-&c&a%`%_%^%W$V$U$T$M#L#K#:!3 2 1 0 )('&%~$}|{zyxI#<"B"A"=!<!;!b%a$`#_"^!] \[ZYXWVUTRQPONMLB~A}@|?{>z=y<x;w:v9u8t7s6r5q4p3o2n1m0l/k.j-i,h+g*f)e(d'c& NtablehophopCREATE TABLE hop( id integer PRIMARY KEY autoincrement, -- BeerXML properties name varchar(256) not null DEFAULT '', alpha real DEFAULT 0.0, amount real DEFAULT 0.0, use varchar(32) DEFAULT 'Boil', time real DEFAULT 0.0, notes text DEFAULT '', htype varchar(32) DEFAULT 'Both', form varchar(32) DEFAULT 'Pellet', beta real DEFAULT 0.0, hsi real DEFAULT 0.0, origin varchar(32), substitutes text DEFAULT '', humulene real DEFAULT 0.0, caryophyllene real DEFAULT 0.0, cohumulone real DEFAULT 0.0, myrcene real DEFAULT 0.0, -- Display stuff display_unit integer DEFAULT -1, display_scale integer DEFAULT -1, -- meta data deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder varchar(256) DEFAULT '' , inventory_id REFERENCES hop_in_inventory (id))  Q"ypg^ULC:1( xof]TKB90' |sjaXOF=4+"QP_O_NOMOLLKLJIIIHG@F@E>D>C*B*A@?>=<; : 9876543^251#0G/#.I-,+*)('&%$$#"$!< ;a__OOLLII@@>>**        Q|ung`YRKD=6/(! yrkd]VOHA:3,% QPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!         TT;TT F--Ktablehop_in_inventoryhop_in_inventoryCREATE TABLE "hop_in_inventory" (id INTEGER PRIMARY KEY autoincrement , amount real DEFAULT 0)%E==[tablefermentable_in_inventoryfermentable_in_inventoryCREATE TABLE "fermentable_in_inventory" (id INTEGER PRIMARY KEY autoincrement , amount real DEFAULT 0)C#7]triggerdec_ins_numinstruction_in_recipeCREATE TRIGGER dec_ins_num AFTER DELETE ON instruction_in_recipe BEGIN UPDATE instruction_in_recipe SET instruction_number = instruction_number - 1 WHERE recipe_id = OLD.recipe_id AND instruction_number > OLD.instruction_number; END)B#tablesettingssettingsCREATE TABLE settings (id INTEGER PRIMARY KEY autoincrement , repopulatechildrenonnextstart integer DEFAULT 0, version integer DEFAULT 0)2wne\SKB90' ypg^ULC:1( xof]TKA7.% A~}|>{>zyxwv"u"tsrqponmlkBjihgf e dcba`)_)^]\A[ZYXWVU>T>SRQPO"N"MLKJIHGA>=)9"51-'%#}~|zECA?>w;)7"3/y+{) !x 1 j q9jU\c~N@2Gw+$|ung`YRKD=6/(! zrjbZRJB:2*" ~}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGA=951-'%}#~|zv ECw?;73y/{+)x!  Z =$! ! @yL=@T1 2023-03-12@S/]:@SDuߜ2014-10-06?#VSڍ$ @?ěS @0P?duM@Nl?#VSڍ$@?𰯣D@F'@Kwwwww ?du@Kwwwww >V$!  @IF@R2023-03-30@Pe5V@T>l#3?/U@" ěB?j@$ ě@ΐmL?7APP@RZ^,?/UB?j@G@"@Kz3 @" ě@" ě?7AP@K@" ě<!  @yL=@T1 2023-03-12@S/]:@SDuߜ?#VSڍ$ @?ěS @0P?duM@Nl?#VSڍ$@?𰯣D@F'@Kwwwww ?du@Kwwwww >#$!  @9fn@S2023-03-04@R4Y@@T&=A?#Uw @?r˫S @^P?]P@N\z%?#Uw@?r˫S@E s ?] > ::aOGH11Otableyeast_in_inventoryyeast_in_inventory8CREATE TABLE "yeast_in_inventory" (id INTEGER PRIMARY KEY autoincrement , quanta real DEFAULT 0)G//Mtablemisc_in_inventorymisc_in_inventoryCREATE TABLE "misc_in_inventory" (id INTEGER PRIMARY KEY autoincrement , amount real DEFAULT 0)ItablesaltsaltCREATE TABLE salt (id INTEGER PRIMARY KEY autoincrement , addTo int DEFAULT 0, amount real DEFAULT 0, amount_is_weight boolean DEFAULT 1, deleted boolean DEFAULT 0, display boolean DEFAULT 1, folder text DEFAULT '', is_acid boolean DEFAULT 0, name text not null DEFAULT '', percent_acid real DEFAULT 0, stype int DEFAULT 0, misc_id integer, FOREIGN KEY(misc_id) REFERENCES misc(id)) \A~wphaYQIB;4-% yqib[SKC<4,$ |tmf_XQIA91)! e,+*)X('&l%~$#"! VT\|j8z6 R  x h f  F.40D B,P@*HN>ZL(<2J&$ Z={tld]UME=xpiaZRJB:2*" zrjbZRJB:2*" 5-% `dcba`_^]\[ZY-,+*)X('&l%~$#"XWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)(~'}&|%{$z#y"x!BvA@:?>=>??@@AABBCCDD B]djpv| $*06<BHNTZ`flrx~]EEFFGGHHIIJJKKLLMMNNOOPPQQRRSSTTUUVVWWXXYYZZ[[\\]]^^__``aabbccddeeffgghhiijjkkllmmnnooppqqrrssttuuvwxyz{|}~ CC9\5;)s  Gladfield - Ale MaltGrain@TY@]A+C{New Zealand, CanterburyGladfield MaltGladfield Ale malt has very similar attributes to the Pilsner malt but only winter grown English bread 2 row varieties are used. The malt is fully modified through a traditional long cool germination. This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt. A single step mash of between 66 and 68C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. Mash pH should be adjusted correctly to achieve brew house efficiency.?@F@"Qd\ ,,P]G;)+  Gladfield - American Ale MaltGrainQ@M8aNew Zealand, CanterburyGladfield MaltGladfields American Ale malt is our answer for brewers who have found that our regular Ale malt will add too much of a malty and toasted flavour profile to certain beer styles. This malt starts as all our other base malts do with our traditional long cool germination period. What separates it from our standard Ale malt is a newly developed a kilning recipe that favours colour formation typical to an Ale malt but with a clean malt profile and without the extra toasted flavours. This malt has been a favourite for producing popular hop-forward American style beers for which it was named.?F@"Qd] <<C_=;)-  Gladfield - Biscuit MaltGrainL@>tNNew Zealand, CanterburyGladfield MaltGladfield Biscuit malt is made by gently roasting kilned dried ale malt. The resulting malt is ideal in small amounts for Light/Mild Ales and Bitters to give a dry finish to the beer with out too much colour.@ _y^;;)}  Gladfield - Aurora MaltGrain@T>zG@=qKNew Zealand, CanterburyGladfield MaltAurora has been developed to produce rich bready, fruit cake aroma and deep red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting Maillard reaction is responsible for the deep red colour. It is ideal for Dark Ales, Belgium style and high alcohol beers for balance and beer stability. If you want to make that big malty, rich beer then this is a great malt to use along with our Crystals and Red Back.@ ffffff9@%333333^ ?VaK;)E  Gladfield - Dark Chocolate MaltGrainG@0qNew Zealand, CanterburyGladfield MaltGladfield Chocolate malt is dark in colour and light on astringency due to a unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers! This malt must be used fresh!@ a=`9;)  Gladfield - Brown MaltGrainJ@VNew Zealand, CanterburyGladfield MaltGladfield Brown malt is a stronger version of the biscuit malt but made from green chitted malt. This allows good colour build up with out the astringency from husk damage. This malt will impart a dry biscuity flavour to the beer along with nice amber colour. Ideal in Porters, Stouts, Dark Ales or Dunkels in carful amounts.@ @'ffffff ` bG;)A  Gladfield - Dark Crystal MaltGrainM@XNew Zealand, CanterburyGladfield MaltAll Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.@ b dcA;)[  Gladfield - Gladiator MaltGrainQ@M1e"New Zealand, CanterburyGladfield MaltGladiator Malt is a malt specially developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour. Like crystal malts Gladiator has a high amount of unfermentable sugars. These unfermentable sugars will help increase the final gravity and improve beer stability. The final processing of the malt has been done in such a way to reduce colour build up. Because of this Gladiator has proved very popular for use in a wide range of beer styles.@333333I@#333333dc `eM;)  Gladfield - Light Chocolate MaltGrainG@| New Zealand, CanterburyGladfield MaltGladfield Light Chocolate Malt is a lighter version of our chocolate malt. Produced in the same way and roasted to a lower temperature and lighter colour. This malt has fantastic roasted and espresso coffee like flavours. A great addition to stouts and porters.@ ed;;)%  Gladfield - Lager LightGrain@T ?҄`3New Zealand, CanterburyGladfield MaltLager light is made especially for brewing an all malt lager where a light colour is desirable. It can also be used alongside Gladfield wheat malt when brewing delicate bright clean wheat beers where low colour formation is important and a clean malt profile required.?(\)@Q@S33333@#@dd `xph`xwwvvuuttssrrqqppoonnmmllkkjjiihhggffeed eeg9;)  Gladfield - Malted RyeGrain@U\(New Zealand, CanterburyGladfield Malt? =p @\(\x@'ffffffdgfI;)A  Gladfield - Light Crystal MaltGrainM@?QW New Zealand, CanterburyGladfield MaltAll Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.@ffffff f &&VhI;)5 Gladfield - Manuka Smoked MaltGrainP@>`/New Zealand, CanterburyGladfield MaltWe take our top quality New Zealand malt and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 1 and 100% depending on the required smoke level.?x@%dh iK;)A  Gladfield - Medium Crystal MaltGrainM@L,.jg}New Zealand, CanterburyGladfield MaltAll Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.@ 333333 i ookC;)  Gladfield - Organic PilsnerGrain@T\(?av`/New Zealand, CanterburyGladfield MaltGladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH.?x@%dq Mr;;)5  Gladfield - Toffee MaltGrainJ@Q3]New Zealand, CanterburyGladfield MaltThe Toffee Malt is a unique malt produced by Gladfield. It is basically a fully caramalised malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystalised popcorn affect of using higher temperatures. The resulting malt is very popular for adding a malty toffee flavour to lighter colured beers and also adds good beer stability, body and mouth feel.@@$r ]t9;)7 Gladfield - Wheat MaltGrain@U\(@K_yNew Zealand, CanterburyGladfield MaltGladfield wheat malt like all other Gladfield malts is 100% natural there are no chemicals added to the steep water to accelerate germination or bleach the grain for visual appearances of the malt. Gladfield wheat malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort.?$/@QI@$333333dt s;;)  Gladfield - Vienna MaltGrain@TL@ = New Zealand, CanterburyGladfield MaltGladfield Vienna has a kiwi twist but still has the normal characteristics of typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Marzen style beers. The Gladfield Vienna goes well with Gladiator and Toffee giving a big white head and lovely golden redy lager for that drinkable session beer.?$/@ Q@Qٙ@%ds +ju9#7   Harraway's Rolled OatsGrainU?ffffffNew ZealandHarraways / Gladfield@ ugkv;#7   Harraways Rolled BarleyGrainM?333333New ZealandHarraways / Gladfield @+vt to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, b  ~ez) 5  Special B MaltGrain?JIj@PLBelgiumSpecial B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer. @o ^|vpjd^)('&%$#"! ut does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog FrJ"nJ&F~jVB.j"    J??333333"  J@TN% ?333333    J    J    J    J    J    J    J    J    J    J    J    J    J    J    J"    J@TN% ?333333"    J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"     J@TN% ?333333"    J@TN% ?333333"    J@TN% ?333333"    J@TN% ?333333&   J@TN% ?333333true&   J@TN% ?333333true&   J@TN% ?333333true1#  Single StepJ??333333true1#  Single StepJ@TN% ?333333true ]3!A; American BarleywineAleStrong Ale19CBJCP?GzH?Q?A7Kƨ?zG{2x  The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.Very rich and intense maltiness. Hop character moderate to assertiv]3!A; American BarleywineAleStrong Ale19CBJCP?GzH?Q?A7Kƨ?zG{2x  The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.Very rich and intense maltiness. Hop character moderate to assertiv# 'oM Nugget ?JIjBoil J=  J"< J@TN% ?333333";  J@TN% ?333333: J9  J"8 J@TN% ?333333"7  J@TN% ?3333336 J5  J-4# Single StepJ@TN% ?333333-3#  Single StepJ@TN% ?3333332 J1  J"0 J@TN% ?333333"/  J@TN% ?333333. J-  J", J@TN% ?333333"+  J@TN% ?333333* J)  J"( J@TN% ?333333"'  J@TN% ?333333& J%  J"$ J@TN% ?333333"#  J@TN% ?333333" J!  J"  J@TN% ?333333 ~~0O)! SladekBoil!eU WillametteBoil @+{' Northern Brewer ?jٱBoilK5<K:K8J?6J*4J2J.H",H*H(H &H$H"H HHHEEEE)J('~&.}%D|$J{#z" y!Ux   920H. 2FC!  WLP885 - Zurich Lager YeastLagerLiquid?QfalseWhite Labs885 MediumKSwiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam. falseF1wGO!  WLP920 - Old Bavarian Lager YeastLagerLiquid?QfalseWhite Labs920 MediumEFrom Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers. falseG  NN94/*%  ysmga[UOIC=71+     ~}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!       |vpjd^XRLF@:4.(" ztnhb\VPJD>82,& ~xrlf`ZTNHB<60*$      ~}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!  p`|vpjd^XRLF@:4.(" ztnhb\VPJD>82,& ~xrlf`}|{zyxwvutsrqponmlkjihgfedcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)('&%$#"!  +X~+P}?  Briess LME - Golden LightExtract@7- lNUSd@GV|A   Caramel/Crystal Malt - 10LGrain?J^QK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@s${A 5  Caramel/Crystal Malt - 80LGrain?J^QJPUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.@s ww.N4'WI !  !Bt: American Barleywine - Extract (1)All GrainBrewtarget: free beer software@4vZ@7P?s 2013-01-02brewtarget"#4!'II !  !Bt: American IPA - Extract (1)All GrainBrewtarget: free beer software@4vZ@7P+=<;:)908(7$6 5H43D2H1)00/ .-D,H+U. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA '%) O American IPAAleIndia Pale Ale14BBJCP?`A7L?333333?(\)?I^5?}(F@@A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy %w*W z7a%:6!  ConversionInfusion@ DGA<@Qg}0K51 Final Batch SpargeInfusion@4J("J@Swϕ?@Swϕ?/:4!  ConversionInfusion@ DGA<@Qg}/K31 Final Batch SpargeInfusion@1C,}J@T}v $@T}v $,A2!  ConversionInfusion@,cL1@Pc8<<@R",K11 Final Batch SpargeInfusion@1C,}J@T}v $@T}v $+A0!  ConversionInfusion@,cL1@Pc8<<@R"+K/1 Final Batch SpargeInfusion@1~*FJ@T^xG@T^xG(A.!  ConversionInfusion@+5(]Q@Pq<@R##(K-1 Final Batch SpargeInfusion@1~*FJ@T^xG@T^xG'A,!  ConversionInfusion@+5(]Q@Pq<@R##'K+1 Final Batch SpargeInfusion@/ƌEMJ@UJX@UJX$:*!  ConversionInfusion@0DCAZ@Qg}$K)1 Final Batch SpargeInfusion@/ƌEMJ@UJX@UJX# $N$u 3 Amarillo@#?JIjBoilA recent aroma variety, this citrusy American hop is also used for its smooth bittering properties due to its low cohumulone levels.BothPellet@USCascade, Centennial @6E@W' oM Nugget ?jٱBoil!  ConversionInfusion@,HJ1@Pc8<<@S 쯀I7A;!  ConversionInfusion@*S"&p@P<@S֎4K=1 Final Batch SpargeInfusion@1˴J@TAˤ@TAˤ4K<1 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZE4K:1 Final Batch SpargeInfusion@1˴J@TAˤ@TAˤ3K91 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZE3A8!  ConversionInfusion@*S"&p@P<@S֎3K71 Final Batch SpargeInfusion@4J("J@Swϕ?@Swϕ?0 &?W}&T ?#  Briess DME - Golden LightDry Extract@R)8_USd@r`VA  Caramel/Crystal Malt - 10LGrain?JIjK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@s[C   Briess - 2 Row Brewers MaltGrain@ qU@T US d@oVA   Caramel/Crystal Malt - 10LGrain?J^QK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@sT?#  Briess DME - Pilsen LightDry Extract?J^Q_USd@sVC#  Briess DME - Bavarian WheatDry Extract?J^Q_USd@s\=   Weyermann - Pilsner MaltGrain?J^QQ@333333Germanyx d@p_C   Weyermann - Pale Wheat MaltGrain?ž8 U@333333Germany< P@p /G!I  WLP001 - California Ale YeastAleLiquid?QWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. @+.I!  WLP630 - Berliner Weisse BlendAleLiquid?AWhite Labs630MediumKA blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. @c@+-I!  WLP630 - Berliner Weisse BlendAleLiquid?AWhite Labs630MediumKA blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse. @c@e 7-8P. Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer') or woodruff ('waldmeister') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko ^xph`XPH@80( xph`XPH@80( |rh^TJ@6,"*)('& % $ # " !    % /% /% %  >a /u/T%|%s%[}$d{$cy$bw$Ju$Bs$Aormpkoingmegcfae_Q]P[OYMWLUESDO{MzKyIxGwE`C_AZ?Y=X;W7q3}1h/\+ ~) t' l% j# ]! S I k i Gv^ >?%Rq$@QC9V5N-K H F U T~tj`VLB8.$yncXMB7,"xndZPF<2( ~$}$|>{>zyxwvu t s r q p o n ml%k j/ih%g f/ed%cb a`%_^ ]\[ ZYXWVUTSRQP9O9N MLKJIHGFEDCBA@?>=<;:9876543$2$1$0$/$.$->,>+@ffffff@In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.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.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.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.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. 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.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.Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blonde rw | 2_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Etd@dz d?\(\ ,_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Et|={<z;y:x9w8v7u6t5s4r3q2p1o0n/m.l-k,j+i*h)g(f'e&d%c$b#a"`!_ ^]\[Z Y X W V U T S R QPONML K I H GFEDCBA@ ? WJ}si_UKA7-#MC9/%{qg]SI?5! +zpf\W Pr=q=JI~I}I|Iu>t>D?C?J@:?9>8=7<6;6958564544403/3.3*2)2'1&0%/$/".!.--,,+++hOWMVLVKVGUFUEUAT@S?LLLLKKKK JJ* ) ( ' & %$#####x"w"v"u"t"i!h!g!f!** HXD>HJ)3  Briess LME - MunichExtract?J^QNUSd@rP%(A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@r S'7   Briess - Victory MaltGrain?JIjI US@ @rO&;   Briess - Chocolate MaltGrain?JIjI^US @q`[%C   Briess - 2 Row Brewers MaltGrain@TN% @T US d@oh$G   Weyermann - Light Munich MaltGrain?$.R@Germany@< d@h%#A 7  Caramel/Crystal Malt - 40LGrain?J^QJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@r S"7   Briess - Victory MaltGrain?J^QI US@ @rO!;   Briess - Chocolate MaltGrain?JIjI^US @q`imilar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager VA<''U] Kent Goldings@?jٱBoil1- .'/I !  !Bt: Nut Brown (1)All GrainBrewtarget: free beer software@4vZ@91 -4*  vlbXND:0&55554444433333t2s2r2q2p2o2_1^1]1\1[1Z1J0I0H0G0F0E05/4/3/2/1/&.%.$.#.".--,,, + + +++|*{*z*y*x*m)l)j(i(g'f'd&c&a%`%_%^%W$V$U$T$M#L#K#J#C"B"A"=!<!;!- }&y#z}N63#  Muntons DME - LightDry Extract@$._USd@rN59   Simpsons - Maris OtterGrain@TN% QUKx d@l`X4?   Simpsons - Chocolate MaltGrain?JIjIUK?ffffff @r0%3A 7  Caramel/Crystal Malt - 40LGrain?JIjJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@r S27   Briess - Victory MaltGrain?JIjI US@ @rY1C   Briess - Special Roast MaltGrain?ž7H2US@ 2@kN03#  Muntons DME - LightDry Extract@z_A_USd@rV/A  Caramel/Crystal Malt - 10LGrain?JIjK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@s 44T5?!m  WLP013 - London Ale YeastAleLiquid?QWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. @,p4A!  WLP002 - English Ale YeastAleLiquid?QWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. @ead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale A/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan h ulXD0dP<p\> u^' Rampa básica-]'  Rampa básica??333333-\# Single StepJ??333333-[' Rampa básica??333333Z' Rampa básicaY'  Rampa básicaX JW  J"V J@TN% ?333333"U  J@TN% ?333333T JS  J"R J@TN% ?333333"Q  J@TN% ?333333P JO  J"N J@TN% ?333333"M  J@TN% ?333333L JK  J"J J@TN% ?333333"I  J@TN% ?333333H JG  JF JE  J"D J@TN% ?333333"C  J@TN% ?333333B JA  J"@ J@TN% ?333333ead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale A/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan h  | 9_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Et7   Simpsons - Black MaltGrain?JIjF&UK @r@=%  3  Oats, FlakedGrain?J^QPUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.@rp$<A 5  Caramel/Crystal Malt - 80LGrain?JIjJPUSThis Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.@srk roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.Pale, caramel and dark roasted malts and grains.Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout ''M')mG Oatmeal StoutAleStout13CBJCP?ěS? =p ?(\)?I^5?}((@@Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and da 7 GK7XM?   Simpsons - Chocolate MaltGrain?ž7IUK?ffffff @r0\L=   Weyermann - Pilsner MaltGrain@C^Q@333333Germanyx d@pWK=   Briess - Munich Malt 10LGrain?ž7L US@ ffffff 2@p0(J+ ;  Caramunich MaltGrain?ž7@Q8BelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. @p@MI7   Simpsons - Black MaltGrain?JIjF&UK @r@^HC   Weyermann - Melanoiden MaltGrain?JIjQGermany@ @p`bG;   Weyermann - Smoked MaltGrain@$.Q@ffffffGermanyx@'d@ppF%  3  Oats, FlakedGrain?J^QPUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.@rpXE?   Simpsons - Chocolate MaltGrain?ž8 IUK?ffffff @r0 }}:G!I  WLP001 - California Ale YeastAleLiquid?QWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. @9C!?  WLP830 - German Lager YeastLagerLiquid?QWhite Labs830 MediumLThis yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen. @P@p8A!  WLP002 - English Ale YeastAleLiquid?QWhite Labs002Very HighBA classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness. @cter can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier PP6'W91 Robust PorterAlePorter12BBJCP?ěS? =p ?1&x?A7Kƨ2#@333333@Although a rather broad style open to brewer interpretation, it may be distinguish#V/GQ57 Classic RauchbierAleSmoke-flavored/Wood-aged Beer22ABJCP??x?1&x?A7Kƨ @333333The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt chara Y MGA;e5/p_}wSqw)#~Ykh`XPH@80( xph`XPH@80( au|s[d}c{byJwBuAsropmoknimggefceaQ_P]O[MYLWEUDS{OzMyKxIwG`E_CZAY?X=W;q7}3h1\/~+t)l'j%]#S!IkiGv^U ?TR@qCQV9N5K-HF rKxph`XPH@jbZRJB:2*" zrjbZRJB:2*" 80( xr #"!          pXxxph`XPH@8h`XPH@80( xph`XPH@80( 0( p~}|{zyxwvutsedcba`_^]\[Z     rqponmlkjihgf`'&%$#"!  UO54'KI !  !Bt: Robust Porter - Extract (1)All GrainBrewtarget: free beer software@4vZ@7P(=$< ;H:9D8H7)605 43D2H1U0D /J . - ,. +*D)J(' &U%$#"! Oz(s0HEa  H E a (0K+KH~} tt==K!3  WLP565 - Belgian Saison I YeastAleLiquid?QWhite Labs565MediumFClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. @D=<K!3  WLP565 - Belgian Saison I YeastAleLiquid?QWhite Labs565MediumFClassic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. @D;G!I  WLP001 - California Ale YeastAleLiquid?QWhite Labs001MediumKThis yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile. @0rt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements 1the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of on2e of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body.3 Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin CT96CJ_9   Sugar, Table (Sucrose)Sugar?J^QdUS @s V^C#  Briess DME - Bavarian WheatDry Extract?J^Q_USd@sJ]3  Briess LME - MunichExtract?J^QNUSd@rP(\+ ; Caramunich MaltGrain?JIj@Q8BelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. @p@T[?#  Briess DME - Pilsen LightDry Extract@C^_USd@s\Z=   Weyermann - Pilsner MaltGrain@݀Q@333333Germanyx d@p_YC   Weyermann - Pale Wheat MaltGrain?ž7U@333333Germany< P@p WX=   Briess - Munich Malt 10LGrain?ž7L US@ ffffff 2@p0(W+ ;  Caramunich MaltGrain?JIj@Q8BelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. @p@6rt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements 7the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of on8e of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body.9 Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin 9 Z9HA!   Panela 22L@) ??333333dd?\(\O?!    Panela 22L@+ ??333333?   5.5 gal - Extract - Ideal@7P@4vZ@BSh:@+Et<@5C+Ud@dz d?\(\ =_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+EtUC Hallertau@?JIjBoilW!c  WLP028 - Edinburgh Scottish Ale YeastAleLiquid?QWhite Labs028MediumHScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. @1 A4 I !   1Cold IPAAll GrainBrewtarget: free beer software :27'EI !  !Bt: Scottish 70 Shilling (1)All GrainBrewtarget: free beer software@4vZ@91 -4*  vvvvlbXND:0& OKOJOCNBNAN@N9M8M7M3L2L1L0L)K(K'K&KJ J J J J I IIIIIu>t>r=q= ;l?k?j?i?b<a<`<Y:X9W9U8T8S8R8Q8P8@7?7>7=7<7;7+6*6)6(6'6  J55554444433333t2s2r2q2p2o2; ;S. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.Pale ale malt (well-modified and suitable for single-temperature infusion mashing,'); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA '%) O American IPAAleIndia Pale Ale14BBJCP?`A7L?333333?(\)?I^5?}(F@@A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazyRVof honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other Wspices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn't interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl. Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.A refreshing, elegant, tasty, moderate-strength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time.About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale 9yq{ WitbierAleBelgian and French Ale16ABJCP?9XbN?E? ěT?1&x @@The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.Moderate sweetness (often with light notes U ;Cwcy- Munique AgráriaGrain?K@'^5?|BrasilAgrária@ d@wb{+ Vienna AgráriaGrain?K@A7KƨBrasilAgrária@ d@w\z5 Trigo Claro AgráriaGrain?L@A7KƨBrasilAgráriad@w5Tx5  Trigo Claro AgráriaGrainL@A7KƨBrasilAgráriad@wTw5  Trigo Claro AgráriaGrainL@A7KƨBrasilAgráriad@wv+ 3  Trigo em FlocosGrain?M?bMUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.@^iu+ Pilsen AgráriaGrain?@S&fffff@A7KƨBrasilAgrária@333333 d@w ICZ)OJ)  Saflager LagerLagerDryFermentisW-34/70 HighS@dWI)  Saflager LagerLagerDry?+ IFermentisW-34/70 HighS@dOH)   Saflager LagerLagerDryFermentisW-34/70 HighS@dWG) 3  Munich ClassicAleDry?+ ILallemand (LalBrew)LowH@dOF) 3   Munich ClassicAleDryLallemand (LalBrew)LowH@dbEA + Mangrove M21 - Belgian WitAleDry?+ IMangrove Jack'sM21LowL@d f.7{L!N {.nKx1 Final Batch SpargeInfusion@2._;J@Sz @Sz hAw!  ConversionInfusion@*S"@P<@RtNgphKv1 Final Batch SpargeInfusion@1ӛ`J@TM;c@TM;cfAu!  ConversionInfusion@,h7w@Pqq<@SE(AifKt1 Final Batch SpargeInfusion@1Y-|:J@TsH@TsHbAs!  ConversionInfusion@,HJ1@Pc8<<@S 쯀IbAq!  ConversionInfusion@0fffff@P<@Q_J:U_)p Mash OutInfusionL ]-o% Alfa AmilaseInfusionH ]-n% Beta AmilaseInfusion?<]1m- Parada ProtéicaInfusion5])l Mash OutInfusionL [-k% Alfa AmilaseInfusionH [-j% Beta AmilaseInfusion?<[1Az!  ConversionInfusion@,c\@Pq<@R##jKy1 Final Batch SpargeInfusion@1˹'' I !   1Munich HellesAll GrainBrewtarget: free beer software @+B ' I=='' I !  5 1Munich DunkelAll GrainBrewtarget: free beer software @+ GY  Transferir para o secundárioTransferir cerveja para o secundário.8= Y  FermentoDeixar fermentar até FG ser 1,013 sg.y< =9  Levedura a ser inoculadaMosto refriado e inóculo Mangrove M21 - Belgian Wit Ale levedura, . para o primário.;; %U  Pós-fervuraVocê deve ter 25,852 L de mosto após a fervura. Você antecipa a perda de 1,000 L para o trub e resfriamento. O volume final do fermentador primário é 24,852 L.?: CA  Desligar o fogo da fervura.Parar de cozinhar o mosto.j9 M   Adição de Adjuntos CervejeirosColocar 10,000 g Semente de Coentro em fervura por 15,000 min. rwFp/r:I %S  Pós-fervuraVocê deve ter 10,000 L de mosto após a fervura. Você antecipa a perda de 1,000 L para o trub e resfriamento. O volume final do fermentador primário é 9,000 L.?H CA  Desligar o fogo da fervura.Parar de cozinhar o mosto.jG M   Adição de Adjuntos CervejeirosColocar 10,000 g Semente de Coentro em fervura por 15,000 min.hF M  Adição de Adjuntos CervejeirosColocar 25,000 g Casca de Laranja em fervura por 15,000 min.OE 3o  Adição de LúpuloColocar 5,000 g Magnum em fervura por 60,000 min.I  ZappaMashBitteringPelletUS@` >H   ZappaBoilBitteringPelletUS@` 7As= Tettnang?hr ĜBoilq<2.+ SacarificaçãoInfusion? Mash OutInfusionL .=% Alfa AmilaseInfusionH .<% Beta AmilaseInfusion?<2;- Parada ProtéicaInfusion5*: Mash OutInfusionL .9% Alfa AmilaseInfusionH .8% Beta AmilaseInfusion?<27- Parada ProtéicaInfusion5*6 Mash OutInfusionL 25+ SacarificaçãoInfusionA 3m  Adição de LúpuloColocar 10,000 g Zappa em fervura por 5,000 min.N= 3m  Adição de LúpuloColocar 6,000 g Mosaic em fervura por 5,000 min.l< M   Adição de Adjuntos CervejeirosColocar 5,000 g Nutriente de Levedura em fervura por 10,000 min. _; Mu  Adição de Adjuntos CervejeirosColocar 5,000 g Whirlfloc em fervura por 15,000 min.P: 3q  Adição de LúpuloColocar 13,500 g Mosaic em fervura por 60,000 min. v8,,q!  ConversionInfusion@0DCAZ@Qg}q!  ConversionInfusion@<ՍAAZ@Qg}ERqD-9I-  Parada ProtéicaInfusion5@KwwwwwEP1 Final Batch SpargeInfusion@ G{6J@Zd;O!  ConversionInfusion@<ՍAAZ@Qg}*N Mash OutInfusionL /M% Beta AmilaseInfusion@<@1L-  Parada ProtéicaInfusion52K Mash OutInfusionL @'| a0J% Beta AmilaseInfusion@<@d-2A+ SacarificaçãoInfusionA2023-03-04/Bispo Brewing Co.{EF'+ I !   1Irish Dry StoutAll GrainBrewtarget: free beer software @+?s 2013-01-02brewtargetXJ+I'CI !  !Bt: American Barleywine (2)All GrainBrewtarget: free beer software@4vZ@91 -!/ m+9 Blonde AleAleLight Hybrid Beer6BBJCP?S?/w? ěT?5?|hN=+#g] Berliner WeisseAleSour Ale17ABJCP?r ě?nP? I^5??tj@ffffff@ffffffIn Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the rangN<+#g] Berliner WeisseAleSour Ale17ABJCP?r ě?nP? I^5??tj@ffffff@ffffffIn Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the rangr;/1G33y Belgian Blond AleAleBelgian Strong Ale18ABJCP?E?333333? ěT?I^5?}@S 0QBh 0V,A  Caramel/Crystal Malt - 10LGrain?JIjK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@h[+C   Briess - 2 Row Brewers MaltGrain@ qU@T US d@hV*A   Caramel/Crystal Malt - 10LGrain?J^QK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@hT)?#  Briess DME - Pilsen LightDry Extract?J^Q_USd@EV(C#  Briess DME - Bavarian WheatDry Extract?J^Q_USd@D\'=   Weyermann - Pilsner MaltGrain?J^QQ@333333Germanyx d@g _&C   Weyermann - Pale Wheat MaltGrain?ž8 U@333333Germany< P@gJ%9   Sugar, Table (Sucrose)Sugar?ž8 dUS @d`e 7-8P. Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer') or woodruff ('waldmeister') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko @s.Ah@Bm!  ConversionInfusion@,h7w@Pqq<@SE(AiBk!  ConversionInfusion@,HJ1@Pc8<<@S 쯀ILl1 Final Batch SpargeInfusion@1Y-|:J@TsH@TsHLj1 Final Batch SpargeInfusion@1Y-|:J@TsH@TsHBi!  ConversionInfusion@,HJ1@Pc8<<@S 쯀IBf!  ConversionInfusion@*S"&p@P<@S֎Lh1 Final Batch SpargeInfusion@1˴J@TAˤ@TAˤLg1 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZELe1 Final Batch SpargeInfusion@1˴J@TAˤ@TAˤLd1 Final Batch SpargeInfusion@2LVBlJ@TmZE@TmZEBc!  ConversionInfusion@*S"&p@P<@S֎;a!  ConversionInfusion@ DGA<@Qg}Lb1 Final Batch SpargeInfusion@4J("J@Swϕ?@Swϕ? 2 ~tj`VLB8.$zpf\RH>4*  0$/$#."-!,% +%*%)-(-'-&-%>$ #"! ..          $$$$ HJHFU(?I ! 7 !Bt: California Common (2)All GrainBrewtarget: free beer software@4vZ@91 -d@dz d?\(\ a_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Et`s=_D<^E;]:\D9[E8Z)7Y06XH5W$4V3U 2T1SH0R$/Q.P)-OD, >WX=>%5A 7 Caramel/Crystal Malt - 40LGrain?J^QJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@iS47   Briess - Victory MaltGrain?JIjI US@ @i O3;   Briess - Chocolate MaltGrain?JIjI^US @i@[2C   Briess - 2 Row Brewers MaltGrain@TN% @T US d@hh1G   Weyermann - Light Munich MaltGrain?$.R@Germany@< d@f%0A 7  Caramel/Crystal Malt - 40LGrain?J^QJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@iS/7   Briess - Victory MaltGrain?J^QI US@ @i O.;   Briess - Chocolate MaltGrain?JIjI^US @i@T-?#  Briess DME - Golden LightDry Extract@R)8_USd@Dimilar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager @2@ZBi-_5 Extra Special/Strong Bitter (English Pale Ale)AleEnglish Pale Ale8CBJCP?ěS?\(?(\)?A7Kƨ2@ffffff@More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller's ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. JudgesWA9/+ California Common BeerAleAmber Hybrid Beer7BBJCP?ěS?/w?-V?9XbM- @@This style is narrowly defined around the prototypical Anchor Steam example. Superficially sW@9/+ California Common BeerAleAmber Hybrid Beer7BBJCP?ěS?/w?-V?9XbM- @@This style is narrowly defined around the prototypical Anchor Steam example. Superficially s @~tj`VLB8.$zpf\RH>4*  ~tj`VLB8.$Bpb3obB^^x]^w\^v[^uZ^jY]iX]hW]gV]fU]eT]US\TR\SQ\RP\QO\PN\@M[?L[>K[=J[<I[;H[+GZ*FZ)EZ(DZ'CZBYAY@Y?Y>Y =X 4*  vlbXND:0&"E!E"E!E FFFBBBBCCGGG~H}H{<z<tesdrcq bp ao am `l `j_i_h_d^c^b^^]]][\Z[YZXZVYUYSXRXOWMVLVKVGUFUEUAT@S?R>Q=P<O;N:N9N8N7N,M+M*M)M(MnLLLLKKKK JJJ);(;';&;%;$D#EPW L@xph`XPH@8xph`XPH@80( xph`XPH@xph`XPH@80( hh g f edcba`_^]\[ZYXWVUTSRQPONMLKJIHGFEDCBA@?>=<;:9876543210/.-,+*)`0/.-,+*)('&%('&%$#"!  \-SN:9   Simpsons - Maris OtterGrain@݀QUKx d@cV9A   Caramel/Crystal Malt - 10LGrain?JIjK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@h+8C A  Caramel/Crystal Malt - 120LGrain?J^QHxUSDark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.@iT7?#  Briess DME - Golden LightDry Extract@<\_USd@DJ63  Briess LME - MunichExtract?J^QNUSd@H should not judge all beers in this style as if they were Fuller's ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. 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). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.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 hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young's Ram Rod, Samuel Smith's Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston's Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale's Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary's Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14'er ESB, Redhook ESB [gB-zU0mH3z[Z' Rampa básica-Y' Rampa básica??333333X JW  J"V J@TN% ?333333"U  J@TN% ?333333T JS  J"R J@TN% ?333333"Q  J@TN% ?333333P JO  J"N J@TN% ?333333"M  J@TN% ?333333L JK  J"J J@TN% ?333333"I  J@TN% ?333333H JG  JF JE  J"D J@TN% ?333333"C  J@TN% ?333333B JA  J"@ J@TN% ?333333"?  J@TN% ?333333> J=  J"< J@TN% ?333333";  J@TN% ?333333 /b:Wt/Bz!  ConversionInfusion@,c\@Pq<@R##Ly1 Final Batch SpargeInfusion@1CJ@T}v "@T}v "Lx1 Final Batch SpargeInfusion@2 }J@T2^qH@T2^qHBw!  ConversionInfusion@,c\@Pq<@R##Bt!  ConversionInfusion@*S"@P<@RtNgpLv1 Final Batch SpargeInfusion@1˹C   Briess - Special Roast MaltGrain?ž7H2US@ 2@kN=3#  Muntons DME - LightDry Extract@z_A_USd@\V<A  Caramel/Crystal Malt - 10LGrain?JIjK USThis Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.@h+;C A Caramel/Crystal Malt - 120LGrain?JIjHxUSDark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.@iead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale DA/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan h yTyXE?   Simpsons - Chocolate MaltGrain?J^QIUK?ffffff @b+D'Q  Special RoastGrain?ž8 H2USBriessSpecial Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers. @d@NC3#  Muntons DME - LightDry Extract@$._USd@\NB9   Simpsons - Maris OtterGrain@TN% QUKx d@cXA?   Simpsons - Chocolate MaltGrain?JIjIUK?ffffff @b PPTa?!m  WLP013 - London Ale YeastAleLiquid?QWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. @,T`?!m  WLP013 - London Ale YeastAleLiquid?QWhite Labs013MediumGDry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. @,ead.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale EA/)ySc Northern English Brown AleAleEnglish Brown Ale11CBJCP? =p?E? ěT?9XbM @@English brown ales are generally split into sub-styles along geographic lines.Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan h  | n_   5.5 gal - All Grain - 10 gal Igloo Cooler@91 -@4vZ@BSh:@TN% ?333333?H1bV@+Et{>zyxwv"u"tsrqponmlkBjihgf e dcba`)_)^]\A[ZYXWVU>T>SRQPO"N"MLKJIHGA>=)9"51-'%#}~|zECA?>w;)7"3/y+{) !x v h}sh      ))4rt beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements 5the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of on6e of more spices serve to add complexity, but shouldn't dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body.7 Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin "s$SqxB/+ SacarificaçãoInfusionC Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin ! Dr!Ow!   Panela 22L@+ ??3333334*  vlbXND:0&;;DD D DEEFFFFxBwBvBrCqCpCoChGgGfGeGdGYHX~HW}HV|HO{eNzdMydGtcFsc6rb5qb4pb3ob2nb1mb!la kajaiahag`f`e`d`c_b_a_`___y^^x]^w\^v[^uZ^jY]iX]hW]gV]fU]eT]US\TR\SQ\RP\QO\PN\@M[KxcJwcIvcHucIw 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.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.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.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.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. 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.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.Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale oN39C## Scottish Heavy 70/-AleScottish and Irish Ale9BBJCP?\(? =p?(\)?=p =  @ @333333The 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 Other Smoked Beer category (22B) rather than here.Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, loHI~ytoje`[VQLGB=83.)$ zupkfa\WQKE?93-'! ysmga[UOIC=71+%tL$I GFEDCB?݁:؁8ҁ7́6Ɓ5420/.,*)('&%$#"z!n lXTPKE=+ ߁ ցҁ́Ɓ'|zyxvutrpmkjigfec`^]ZXWVRONMKI}G{FvEkCh@f?d>a=_;\:Y9T8P7J5F3B2@1;09/3.1-.,'+")('%# " !  Cyu{uoic]WQKE?93-'! yVPROJNDM.L$I GFEDCB?݁:؁8ҁ7́6Ɓ5420/.,*)('&%$#"z!n lXTPKE=+ ߁ ցҁ́Ɓ'|zyxvutrpm ((pYC#  Briess DME - Bavarian WheatDry Extract@ž8 _USd@D\z=   Weyermann - Pilsner MaltGrain@ qUQ@333333Germanyx d@g _yC   Weyermann - Pale Wheat MaltGrain@ qUU@333333Germany< P@gNx3#  Muntons DME - LightDry Extract?J^Q_USd@\Jw3  Briess LME - MunichExtract?ž7NUSd@H%vA 7 Caramel/Crystal Malt - 40LGrain?J^QJ(USThis Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.@i+uC A Caramel/Crystal Malt - 120LGrain?JIjHxUSDark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.@i 77fkG!  WLP300 - Hefeweizen Ale YeastWheatLiquid?QWhite Labs300LowJThis famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers. @<[jW!c  WLP028 - Edinburgh Scottish Ale YeastAleLiquid?QWhite Labs028MediumHScotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002. @1Phenolic than that of the hefe-weizen.Moderate to strong 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 and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should beQ roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier GO-?qiC Weizen/WeissbierAleGerman Wheat and Rye Beer15ABJCP?9XbN?E?(\)?9XbM@333333@ffffffThese are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less pOThenolic than that of the hefe-weizen.Moderate to strong 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 and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should beU roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.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 low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier GP-?qiC Weizen/WeissbierAleGerman Wheat and Rye Beer15ABJCP?9XbN?E?(\)?9XbM@333333@ffffffThese are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less pS NN/e'=I !  !Bt: Weizen - Extract (2)All GrainBrewtarget: free beer software@4vZ@7PI=?< ;A?;::99887766554433221100//..--,,++**))((''&&%%$$##""!!          ~ }|{zyxw v p;oDnEmFlBkCjG QfQd/ Pale Ale AgráriaGrain@333333R@bMBrasilAgrária@ d@wyA Q  Caramel/Crystal Malt - 60LGrain?əJ@MEUSThis Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.@R@c- Munique AgráriaGrain?ffffffK@'^5?|BrasilAgrária@ d@wH%   Swaen MelanyGrain?N@AǮzGUS@SI'   GoldSwaen RedGrain?333333K@9ffffffUS@SJ%   Biscuit MaltGrain?O@DlBelgiumBiscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread and biscuits, or toasted flavor and aroma characteristics to Lagers and Ales. @ wwd% 3  Oats, FlakedGrain?(\)P?A7KƨUSOats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.@^)   Roasted BarleyGrain7@råSUSUse 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%). i + Pilsen AgráriaGrain?@S&fffff@A7KƨBrasilAgrária@333333 d@w/ + ;  Caramunich MaltGrain?@Q@K =pBelgiumUse Caramunich for a deeper color, caramelized sugars and contribute a rich malt aroma. @Ri + Pilsen AgráriaGrain@@S&fffff@A7KƨBrasilAgrária@333333 d@w %   Rice, FlakedGrain?(\)F?A7KƨUSAnother popular adjunct in American Lagers. Lightens both color and body.@ae-# BlackSwaen BlackGrain?zG{@K,@NetherlandsThe Swaend@w >xph`XPH@80( xph`XPH@80( $0#/".!- ,+*)('&%$#"!            2g1h:k4g227+ SacarificaçãoInfusionA Mash OutInfusionL 2=+ SacarificaçãoInfusionA