Craftbeerdotcom Beer Styles

9/10/2015
BeerStylesStudyGuide|CraftBeer.com
BeerStylesStudyGuide
Today,therearehundredsofdocumentedbeerstylesandahandfuloforganizationswiththeirownuniqueclassifications.Asbeerstylescontinue
toevolveovertime,understandingthesensorysideofcraftbeerwillhelpyoumoredeeplyappreciateandshareyourknowledgeandenthusiasm
forthebeverageofbeer.
TakeadeeperdiveintoAmericascraftbeerstylesandimproveyourabilitytodescribethetastes,texturesandaromasofbeer.
Hereisyourstudyguidethatwillhelpprepareyouforwhatyoumightencounterwhentastingcraftbeer.
TwoWaystoStudy
TheCraftBeer.comBeerStylesandcorrespondingBeerStylesStudyGuideexisttogivebeerloversamethodologytodescribe,compareand
contrastthemanybeersproducedbysmallandindependentU.S.brewers.
CraftBeer.comBeerStyles
CraftBeer.cominteractiveBeerStylesprovideaquick-hitresourcewithgeneralstyleinformationon79stylesin15stylefamilies.Eachbeer
glassimagelaunchesadedicatedpageforeachstyle,offeringandoverviewofcolor,appearance,aromaandsensations,alongwith
recommendedfoodpairings,properglassware,suggestedservingtemperatureandcommercialbrandexamples.
CraftBeer.comBeerStylesStudyGuide
TheCraftBeer.comBeerStylesStudyGuide(belowandavailableasaPDF )isforthosewhowanttodiveevendeeperandincludes
quantitativestylestatisticsnotfoundintheBeerStylessection.Usinganalphabeticallistoftriggersfromalcoholtoyeastvarietythistextwill
helpdescribepossiblecharacteristicsofaspecificbeerstyle.
Thebestpartoflearningaboutcraftbeerisgettingtotasteandexperiencewhatyourestudying.UsethisTastingSheet tohelpyouanalyze
anddescribewhatyourtastingandifitsappropriateforaparticularbeerstyle.
TheBeerStylesStudyGuidemayprovidemoreinformationthanmanybeernovicescaretoknow.However,asyourbeerjourneyunfolds,your
desireformoredescriptorsandresourceswillgrow.
DoAllCraftBrewersBrewBeertoStyle?
Craftbeerresidesattheintersectionofartandscience.Itisuptoeachindividualbrewertodecidewhethertheywanttocreatebeerwithinspecific
styleguidelinesorforgeanewpathandbreakthemoldoftraditionalstyles.
Becausesomanycraftbrewersbrewoutsidestyleguidelines,itisimpossibletomakealistthatfullyrepresentsthespectrumofbeersbeingcreated
today.CraftBeer.comBeerStylesincludemanycommonstylesbeingmadeintheU.S.today,butisnotexhaustive.
CommonU.S.BeerStyles
Craftbrewersuseawidevarietyofingredientstoachievethearoma,body,flavorandfinishtheydesireintheirbeer.Theyoftentakeclassic,oldworldstylesfromgreatbrewingcountrieslikeEngland,GermanyandBelgiumandaddtheirowntwistsbymodifyingtheamountortypeof
ingredientsorthebrewingprocesses.DuetothepopularityofcraftbeerinAmerica,therearenowmultiplebeerstylesuniquelycreditedtotheU.S.
DuetotheconstantexperimentationandexplorationbytodaysU.S.brewers,newbeerstylesareconstantlyevolving.Thatmakesitdifficult,ifnot
impossible,tofullydocumentalltypesofbeerbeingmadeatanygiventime.Anotherfactoristhatnewbeerstylesusuallybecomeestablishedby
developingatrackrecordofmultiplebreweriesmakingthesametypeofbeeroveryearsandyears.Inotherwords,ittakestimebeforeanytrendy
newtypeofbeerisdeemedarecognizedbeerstyle.
Tocreatethisstudyguide,welookedattheworldbeerstyles(https://www.brewersassociation.org/educational-publications/beer-styles/)
recognizedbytheBrewersAssociation(publishersofCraftBeer.com)andnarrowedthatlistdownto79stylesin15stylefamilies.Descriptiveterms
arealwayslistedfromleasttomostintense.
OverviewoftheStudyGuide
ExplanationofQuantitativeStyleStatistics
OriginalGravity(OG):Thespecificgravityofwort(unfermentedbeer)beforefermentation.Ameasureofthetotalamountofsolidsthatare
dissolvedinthewort,itcomparesthedensityoftheworttothedensityofwater,whichisconventionallygivenas1.000at60Fahrenheit.
FinalGravity(FG):Thespecificgravityofabeerasmeasuredwhenfermentationiscomplete(whenalldesiredfermentablesugarshavebeen
convertedtoalcoholandcarbondioxidegas).Whenfermentationhasoccurred,thisnumberisalwayslessthanOriginalGravity.
AlcoholByVolume(ABV):Ameasurementofthealcoholcontentintermsofthepercentagevolumeofalcoholpervolumeofbeer.Caution:
ThismeasurementisalwayshigherthanAlcoholByWeight(notincludedinthisguide).Tocalculatetheapproximatevolumetricalcohol
content,subtractFGfromOGanddivideby0.0075.
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Example:OG=1.050,FG=1.012
ABV=(1.0501.012)/0.0075
ABV=0.038/0.0075
ABV=5.067
ABV=5%(approximately)
InternationalBitternessUnits(IBUs):1bitternessunit=1milligramofisomerized(exposedtoheat)hopalphaacidsinoneliterofbeer.Can
rangefrom0(lowestnobitterness)toabove100IBUs.Usuallythegeneralpopulationcannotperceivebitternessaboveorbelowaspecific
rangeofIBUs(saidtobebelow8andabove80IBUsbysomesources).
BitternessRatio(BU:GU):AcomparisonofIBUs(BitternessUnits)tosugars(GravityUnits)inabeer..5isperceivedasbalanced,under.5is
perceivedassweeterandover.5isperceivedasmorebitter.Formula:DivideIBUbythelasttwodigitsofOriginalGravity(removethe1.0)to
giverelativebitterness.Note:Carbonationalsobalancesbeersbitterness,butisnotfactoredinthisequation.ThisisaconceptfromRay
Daniels,creatoroftheCiceroneCertificationProgram.
Example:apalealewith37IBUsandanOGof1.052is37/52=0.71BU:GU
StandardReferenceMethod(SRM):Providesanumericalrangerepresentingthecolorofabeer.Thecommonrangeis2-50.Thehigherthe
SRM,thedarkerthebeer.SRMrepresentstheabsorptionofspecificwavelengthsoflight.Itprovidesananalyticalmethodthatbrewersuseto
measureandquantifythecolorofabeer.TheSRMconceptwasoriginallypublishedbytheAmericanSocietyofBrewingChemists.
Examples:VeryLight(1-1.5),Straw(2-3SRM),Pale(4),Gold(5-6),LightAmber(7),Amber(8),MediumAmber(9),Copper/Garnet(1012),LightBrown(13-15),Brown/ReddishBrown/ChestnutBrown(16-17),DarkBrown(18-24),VeryDark(25-39),Black(40+)
VolumesofCO2(v/v):VolumesofCO2commonlyvaryfrom1-3+v/v(volumesofdissolvedgaspervolumeofliquid)with2.5-2.7volumes
beingthemostcommonintheU.S.market.Beerscarbonationcomesfromcarbondioxidegas,whichisanaturallyoccurringbyproduct
createdduringfermentationbyyeastandavarietyofmicroorganisms.TheamountofcarbonationisexpressedintermsofvolumesofCO2.A
volumeisthespacetheCO2gaswouldoccupyatstandardtemperatureandpressure,comparedtothevolumeofbeerinwhichitsdissolved.
Soonekegofbeerat2.5volumesofCO2containsenoughgastofill2.5kegswithCO2.
ApparentAttenuation(AA):Asimplemeasureoftheextentoffermentationworthasundergoneintheprocessofbecomingbeer,Apparent
Attenuationreflectstheamountofmaltsugarthatisconvertedtoethanolduringfermentation.Theresultisexpressedasapercentageand
equals65%to80%formostbeers.Orsaidmoresimply:Above80%isveryhighattenuationwithlittleresidualsugar.Below60%islow
attenuationwithmoreresidualsugarremaining.Formula:AA=[(OG-FG)/(OG-1)]x100
Example:OG=1.080,FG=1.020
AA=[(1.0801.020)/(1.0801)]x100
AA=(0.060/0.080)x100
AA=0.75x100
AA=75%
CommercialExamples:ListsomeU.S.breweryproducedexamplesofthisstyle.
TheA-ZofBeerStyles
Usethisalphabeticallistoftriggersasaguidetohelpyouwhendescribingpossiblecharacteristicsofaspecificbeerstyle.
Alcohol
Ranges:notdetectible,mild,noticeable,harsh
Asynonymforethylalcoholorethanol,thecolorlessprimaryalcoholcomponentofbeer.
Alcoholrangesforbeervaryfromlessthan3.2%togreaterthan14%ABV.
Sensedinaroma,flavorandpalateofbeer
F uselalcoholcanalsoexistinbeer
BrewingandConditioningProcess
Brewersuseawidevarietyoftechniquestomodifythebrewingprocess.Someofthevariablestheyplaywithmightinclude:Variable
mashing,steeping,uniquefermentationtemperatures,multipleyeastadditions,barrelagingandblending,dryhoppingandbottle
conditioned.
Carbonation(CO2):Visual
Ranges:none,slow,medium,fastrisingbubbles
Carbonationisamainingredientinbeer.Itlendsbodyorweightonthetongueandstimulatesthetrigeminalnerves,whichsense
temperature,textureandpainintheface.Carbonationcanbedetectedasanaroma(carbonicacid).Italsoaffectsappearanceandiswhat
createsthecollaroffoamcommontomostbeerstyles.
Carbonationcanbenaturallyoccurring(producedbyyeastduringfermentation)oraddedtobeerunderpressure.Nitrogencanalsobe
addedtobeer,providingsmallerbubblesandasoftermouthfeelcomparedtoCO2.
Clarity:Solidsinsuspension(differentfromcolorandbrightness).
Ranges:brilliant,clear,slighthaze,hazy,opaque
Solidscanincludeunfermentedsugars,proteins,yeastsedimentsandmore.
CollarofFoam
HeadRetention/Texture
RetentionRanges:none,poor(upto15seconds),moderate(15to60seconds),good(morethan60seconds)
TextureRanges:thin,interrupted,foamy,fluffy,rocky,mousse-like
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Color(SRM):
SeeSRMunderQuantitativeabove.
CountryofOrigin
Whichcountrydidthestyleoriginatein?
FoodPairing:Cheese,Entree,Dessert
Glass
Hops
F lavorandaromaranges:citrus,tropical,fruity,floral,herbal,onion-garlic,sweaty,spicy,woody,green,pine,spruce,resinous
Bitternessranges:restrained,moderate,aggressive,harsh
Hopsdeliverresinsandessentialoilsthatinfluencebeersaroma,flavor,bitterness,headretention,astringency,andperceivedsweetness.
Theyalsoincreasebeersstabilityandshelflife.
Brewerstodayusewelloveronehundreddifferentvarietiesofhopsworldwide.HopsgrownintheU.S.contributeanestimated30%tothe
globalsupply.
Malt
Flavorandaromaranges:breadflour,grainy,biscuit,bready,toast,caramel,pruny,roast,chocolate,coffee,smoky,acrid
Malthasbeencalledthesoulofbeer.Itisthemainfermentableingredient,providingthesugarsthatyeastusetocreatealcoholand
carbonation.
Maltisconvertedbarleyorothergrainsthathavebeensteeped,germinated,heated,kilned(orroastedinadrum),cooled,driedandthen
rested.
Awidevarietyofbarleyandothermaltsareusedtomakebeer,includingpalemalt(pilsnerandpaletwo-row),highertemperaturekilned
malt(munichandvienna),roasted/specialtymalt(chocolateandblack)andunmaltedbarley.Wheatmaltiscommonlyusedaswell.
Maltprovidesfermentableandnon-fermentablesugarsandproteinsthatinfluencebeersaroma,alcohol,body,color,flavorandhead
retention.
OtherIngredients
Adjunctsareingredientsthathavetypicallynotbeenmalted,butareasourceoffermentablesugars.
Commonadjunctsinclude:candysugar,honey,molasses,refinedsugar,treacle,maplesyrup
Unmaltedstarchyadjuncts:oats,rye,wheat,corn/maize,rice
Note:Manyofthesegrainscanbemaltedtocreateuniqueflavorscomparedtotheirunmaltedcounterparts.
Other:fruit,herbs,roasted(unmalted)barleyorwheat,spices,wood
Oxidative/AgedQualities
Cancomefromhops,maltoryeast.Onlylistedwhereappropriateforthespecificstyle.
Aroma/Flavor:almond,blackcurrant,E-2-nonenal(papery/cardboard),honey,metallic,sherry,sweatsocks,others
Color:Beerdarkensovertimeduetooxygeningress.
Palate
Palatereferstothenon-tastesensationsfeltonthemouthandtonguewhentastingabeer.Thepalateofabeercanbesensedas:
Astringency
Ranges:low,medium(-),medium,medium(+),high
Body
Ranges:drying,soft,mouth-coating,sticky
PalateCarbonation
Ranges:low,medium,high
Length/Finish
Ranges:short(lessthan15seconds),medium(uptosixtyseconds),long(morethansixtyseconds)
Temperature
Storageofdraughtbeershouldremainat38Ftoretainthelevelofcarbonationcreatedduringfermentation.
Theservicetemperatureofbeerwillhaveafavorableimpactonthesensoryaspectofabeer.
Ingeneral,abeerwillexhibitaperceivedincreasearomasandflavorsifservedwarmedthanabeerthatisservedatacoolertemperature.
Ageneralruleofthumbcallsforalestobeservedatawarmertemperature(45-55F)thantheirlagercounterparts(40-45F).
Water
Commontastedescriptors:chalk,flint,sulfurandmore
Beerismostlywater,whichmakeswaterquiteanimportantingredient.Somebrewersmaketheirbeerwithoutalteringthechemistryof
theirwatersources.Manydomodifythewatertomakeitmostsuitabletodeliverthebeercharacteristicstheyhopetohighlight.Itprovides
mineralsandionsthataddvariousqualitiestobeer.
Commonminerals:carbonate,calcium,magnesium,sulfate
Yeast,MicroorganismsandFermentationByproducts
Yeasteatssugarsfrommaltedbarleyandotherfermentables,producingcarbonation,alcoholandaromaticcompounds.Theflavorof
yeastdiffersbasedonyeaststrain,temperature,timeexposedtothebeer,oxygenandothervariables.
TypesofYeast:
Ale:SaccharomycesCerevesia(esterdriven).Commonlyreferredtoastopfermentingyeast,itmostoftenfermentsatwarmer
temperatures(60-70F).
Lager:SaccharomycesPastorianus(oftenlendssulfuriccompounds).Commonlyreferredtoasbottomfermentingyeast,itmostoften
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fermentsatcoolertemperatures(45-55F).
WeizenYeast:CommontosomeGerman-stylewheatbeersandisconsideredanaleyeast.
Brettanomyces:Awildyeastwithflavorslikebarnyard,tropicalfruit,andmore.
Microorganisms:(bacteria)
Acetobacter(producesaceticacid),Lactobacillus/Pediococcus(producelacticacid),others
ByproductsofFermentation
ForarobustspreadsheetonmanybyproductsoragentsinbeerseeFlavorComponentsinBeer (PDF)
T osampletencommonbyproductsorderthefollowingtastingkit:AroxaBeerFlavorStandards:BeerUnoKit
Commonbyproductsofyeastfermentation:
Esters:
Aromas(volatiles):apple,apricot,banana,blackcurrant,cherry,fig,grapefruit,kiwi,peach,pear,pineapple,plum,raisin,
raspberry,strawberry,others
Commonestersinclude:
Isoamylacetate(commonfromweizenaleyeast):banana,pear
EthylAcetate:nailpolishremover,solvent
EthylHexanote:redapple,fennel
Phenols
Commonphenolsinclude:
4-vinylguaicol:clove,cinnamon,vanilla
Chlorophenols:antiseptic,mouthwash
Syringol:smoky,campfire
Tannins/Polyphenols:velvet,astringent,sandpaper
Otherfermentationbyproducts
Commonbyproductsinclude(whenacceptabletostyle):
4-ethyl-phenol:barnyard,mice
4-ethyl-guaiacol:smokedmeat,clove
3-methyl-2-butene-1-thiol:lightstruck
2,3-butanedione(Diacetyl)
Acetaldehyde
Dimethylsulphide(DMS)
Hydrogensulphide
WhatisCraftBeer?WhatisaCraftBrewer?
TodayisthebesttimeinU.S.historytobeabeerlover.TheaverageAmericanliveswithin10milesofabrewery,andtheU.S.hasmorebeerstyles
andbrandstochoosefromthananyotherbeermarketintheworld.
Thedefinitionofcraftbeerisdifficult,asitmeansmanydifferentthingstomanydifferentbeerlovers.Thus,craftbeerisnotdefinedby
CraftBeer.com.However,ourparentorganization,theBrewersAssociation,doesdefinewhatitmeanstobeanAmericancraftbrewer:AU.S.craft
brewerisasmallerproducer(makinglessthansixmillionbarrelsofbeerayear)andisindependentlyowned.ThisdefinitionallowstheBrewers
Associationtoprovidestatisticsonthegrowingcraftbrewerycommunity,whichaccountsfor99percentofAmericas3,000-plusbreweries.
VisitBrewersAssociation.orgforthecompletecraftbrewerdefinitionanddetailsonthecraftbeerindustrymarketsegments:brewpubs,
microbreweriesandregionalcraftbreweries.
WhyCraftBeer?
Craftbeerisenjoyedduringeverydaycelebrations,andisviewedbymanyasoneoflifesspecialpleasures.Eachglassdisplaysthecreativityand
passionofitsmakerandthecomplexityofitsingredients.Craftbeeristreasuredbymillionswhoseeitasnotmerelyafermentedbeverage,but
somethingtobeshared,reveredandenjoyedinmoderation(seeSavortheFlavor).
Inthefoodartsworld,craftbeerisaversatilebeveragethatnotonlyenhancesfoodwhenexpertlypairedwithadish,butisalsooftenbroughtinto
thekitchenasacookingingredient.Becauseofthis,youwillseesuggestedfoodpairingsforeachstyleinthisguide.Ifyouwouldliketogeekout
evenfurtheronbeerandfoodpairing,checkoutCraftBeer.comsBeer&FoodCourse(afreedownload).
TableofContents
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TableofContents
DarkLagers
PaleAles
Stouts
AmericanAmberLager
German-StyleDunkel
German-StyleMarzen/Oktoberfest
German-StyleSchwarzbier
Vienna-StyleLager
AmericanAmberAle
AmericanPaleAle
English-StyleBitter
BlondeAle
English-StylePaleAle/ESB
AmericanImperialStout
AmericanStout
English-StyleOatmealStout
English-StyleSweetStout(MilkStout)
Irish-StyleDryStout
SpecialtyBeers
IndiaPaleAles
BelgianStyles
AmericanBlackAle
Barrel-AgedBeer
ChocolateBeer
CoffeeBeer
FruitandFieldBeer
GlutenFree
HerbandSpiceBeer
HoneyBeer
PumpkinBeer
RyeBeer
SessionBeer
SmokeBeer
SpecialtyBeer
AmericanIndiaPaleAle/IPA
English-StyleIndiaPaleAle/IPA
ImperialIndiaPaleAle
Belgian-StyleBlondeAle
Belgian-StyleDubbel
Belgian-StyleGoldenStrongAle
Belgian-StylePaleAle
Belgian-StyleQuadrupel
Belgian-StyleSaison
Belgian-StyleTripel
HybridBeers
AmericanCreamAle
French-StyleBieredeGarde
CaliforniaCommon
German-StyleBrown/Altbier
German-StyleKolsch
Irish-StyleRed
WheatBeers
American-StyleWheatWineAle
AmericanWheat
Belgian-StyleWitbier
Berliner-StyleWeisse
German-StyleDunkelweizen
German-StyleHefeweizen
BrownAles
AmericanBrownAle
English-StyleBrownAle
English-StyleMild
Scottish-StyleAles
ScotchAle/WeeHeavy
Scottish-StyleAle
Bocks
German-StyleBock
German-StyleDoppelbock
German-StyleMaibock
German-StyleWeizenbock
Porters
AmericanImperialPorter
Baltic-StylePorter
English-StyleBrownPorter
RobustPorter
SmokePorter
StrongAles
AmericanBarleyWine
AmericanImperialRedAle
British-StyleBarleyWineAle
English-StyleOldAle
Wild/SourBeers
AmericanBrett
AmericanSour
Belgian-StyleFlanders
Belgian-StyleFruitLambic
Belgian-StyleLambic/Gueuze
ContemporaryGose
PilsenersandPaleLagers
AmericanLager
Bohemian-StylePilsener
European-StyleExport
German-StyleHelles
German-StylePilsener
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AMERICANAMBERLAGER
StyleFamily:DarkLagers
Awidelyavailable,sessionablecraftbeerstylethatshowcasesbothmaltandhops.AmberLagersareamediumbodiedlagerwithatoastyor
caramel-likemaltcharacter.Hopbitternesscanrangefromverylowtomedium-high.Brewersmayusedecoctionmashanddry-hoppingtoachieve
advancedflavors.
QuantitativeStyleStatistics
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.042-1.056
1.010-1.018
4.8%-5.4%
18-30
0.43-0.54
6-14
2.5approximately
68-76
U.S.CommercialExamples
SamAdamsBostonLager BostonBeerCo.
Lager BrooklynBrewery
Lager YuenglingBrewery
StyleA-Z
Alcohol MildtoNoticeable
Brewing/ConditioningProcess Canusedecoctionmashanddry-hoppingtoachieve
advancedflavors
Color GoldtoCopper
Clarity CleartoSlightHaze
CountryofOrigin UnitedStates
CollarofFoam(HeadRetention) Good
CollarofFoam(Texture) Foamy
Carbonation(Visual) MediumtoFastRisingBubbles
FOODPAIRINGS
Cheese WhiteCheddar
Entre GrilledMeatsandVegetables
Dessert FruitDesserts
Glass Tulip
HopAroma/Flavor Hopflavorandaromaareverylowtomedium-high.Hop
bitternessisverylowtomedium-high
HopIngredients GermanNoble
MaltAroma/Flavor Lowtomedium-lowcaramel-typeortoastedmaltaromas
areoftenpresent
MaltIngredients Two-row,Munich,Vienna,Caramel
PalateBody Soft
PalateCarbonation MediumtoHigh
PalateLength/Finish ShorttoMedium
Temperature 45-50F
Water Varies
YEAST
Type Lager
Phenols Notcommontostyle
Esters Notcommontostyle
source:CraftBeer.com
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GERMAN-STYLEDUNKEL
AGerman-styledunkel,sometimesreferredtoasaMunchnerdunkel,shouldhavechocolate-like,roastmalt,bread-likeorbiscuit-likearomasthat
comesfromtheuseofMunichdarkmalt.Thisbeerdoesnotofferanoverlysweetimpression,butratheramildbalancebetweenmaltsweetness
andhopcharacter.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.048-1.056
1.014-1.018
4.8%-5.3%
16-25
0.33-0.45
15-20
2-2.5
68-71
MunichDunkel CarverBrewingCo.
KnightRyderMunichDunkel EquinoxBrewing
Dunkel ChuckanutBrewery
StyleA-Z
Brewing/ConditioningProcess Adecoctionmashiscommonlyused
Color LightBrowntoDarkBrown
CountryofOrigin Germany
CollarofFoam(Texture) Mousse-like
Carbonation(Visual) MediumRisingBubbles
FOODPAIRINGS
Cheese Washed-RindMunster
Entre Sausages,RoastedVegetables
Dessert CandiedGingerBeerCake
Glass Vase
HopAroma/Flavor Hoparomaandflavorarenotperceived.Hopbitternessis
low
MaltAroma/Flavor Maltaromaislowtomedium,withchocolate-like,roasted
malt,bread-likeorbiscuit-likenotes
MaltIngredients Munich,CarafaSpecialII
PalateBody Mouth-Coating
PalateCarbonation Medium
PalateLength/Finish Medium
Temperature 45-50F
Water Moderatecarbonatewater
YEAST
Type Lager
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GERMAN-STYLEMARZEN/OKTOBERFEST
Abeerrichinmaltwithabalanceofclean,hopbitterness.Breadorbiscuit-likemaltaromaandflavoriscommon.OriginatinginGermany,thisstyle
usedtobeseasonallyavailableinthespring(MarzenmeaningMarch),withthefest-styleversionstappedinOctober.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.050-1.060
1.012-1.020
5.1%-6.0%
18-25
0.36-0.42
4-15
2-2.5
67-76
Rhinofest LostRhinoBrewingCo.
ShinerOktoberfest SpoetzlBrewery
Festbier VictoryBrewingCo.
StyleA-Z
Alcohol Mild
Color PaletoReddishBrown
Clarity Brilliant
FOODPAIRINGS
Cheese JalapenoJack
Entre Kielbasa
Dessert CoconutFlan
Glass Flute
HopAroma/Flavor Hoparomaandflavorareverylowtolow.Hopbitterness
ismediumlowtomedium
MaltAroma/Flavor Toast
MaltIngredients Pilsner,Vienna,Munich
PalateBody Soft
Temperature 45-50F
Water Varies
YEAST
Type Lager
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GERMAN-STYLESCHWARZBIER
Sometimescalledblacklagers,theymayremindsomeofGerman-styledunkelsbutschwarzbiersaredrier,darkerandmoreroast-oriented.These
verydarkbrowntoblackbeershaveasurprisinglypale-coloredfoamhead(notexcessivelybrown)withgoodclingquality.Theyhaveamild
roastedmaltcharacterwithouttheassociatedbitterness.Maltflavorandaromaisatlowtomediumlevelsofsweetness.Sometimescalledblack
lagers,theymayremindsomeofGerman-styledunkelsbutschwarzbiersaredrier,darkerandmoreroast-oriented.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.052
1.010-1.016
3.8%-4.9%
22-30
0.50-0.58
25-30
2-2.5
69-77
ShinerBohemianBlackLager SpoetzlBrewery
BlackBavarian SprecherBrewingCo.
SamAdamsBlackLager BostonBeer
StyleA-Z
Alcohol NotDetectabletoMild
Color VeryDarkBrowntoBlack
Clarity Clear
FOODPAIRINGS
Cheese Munster-StyleCheese
Entre MushroomStrudel
Dessert FruitTart
Glass Flute
HopAroma/Flavor Hoparomaandflavorareverylowtolow,derivingfrom
noble-typehops.Hopbitternessislowtomedium
MaltAroma/Flavor Reminiscentofbitterchocolateorcoffee.Maltsweetness
islowtomedium,andincorporatesmildroastedmalt
characterwithouttheassociatedbitterness
MaltIngredients Pilsner,Munich,Crystal,ChocolateMalt,BlackRoasted
Barley,CarafaSpecialII
PalateBody Soft
Temperature 45-50F
Water Varies
YEAST
Type Lager
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VIENNA-STYLELAGER
Rangesfromcoppertoreddishbrownincolor.Thebeerischaracterizedbymaltyaromaandslightmaltsweetness.Themaltaromaandflavor
shouldhaveanotabledegreeoftoastedand/orslightlyroastedmaltcharacter.Hopbitternessislowtomedium-low.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.046-1.056
1.012-1.018
4.8%-5.4%
22-28
0.48-0.50
12-26
2-2.5
68-74
EliotNess GreatLakesBrewingCo.
ViennaLager GordonBierschBreweryRestaurant
ViennaLager ChuckanutBrewery
StyleA-Z
Alcohol Mild
Color CoppertoReddishBrown
Clarity BrillianttoClear
FOODPAIRINGS
Cheese MildCheeses
Dessert AlmondBiscotti
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Flute
Hoparoma,flavorandbitternessareverylowtolow
GermanNoble
Aromashouldhaveanotabledegreeoftoastedand/or
slightlyroastedmaltcharacter.Maltflavorisslightlysweet
Vienna
Soft
Medium
ShorttoMedium
45-50F
Hardcarbonatewater
YEAST
Type Lager
10/86
9/10/2015
AMERICANBLACKALE
StyleFamily:SpecialtyBeers
Characterizedbytheperceptionofcaramelmaltanddarkroastedmaltflavorandaroma.Hopbitternessisperceivedtobemedium-hightohigh.
Hopflavorandaromaaremedium-high.Fruity,floralandherbalcharacterfromhopsofalloriginsmaycontributetotheoverallexperience.This
beerisoftencalledablackIPAorCascadiandarkale.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.056-1.075
1.012-1.018
6.3%-7.6%
50-70
0.89-0.93
35+
2-2.5
76-79
WookeyJack FirestoneWalkerBrewingCo.
BlacktopIPA NewGlarusBrewingCo.
StyleA-Z
Color VeryDarktoBlack
Clarity CleartoOpaque
FOODPAIRINGS
Cheese BlueCheeses,AgedGouda
Entre GrilledShrimpandGrits
Dessert ChocolateTruffles
Glass Tulip
HopAroma/Flavor Hoparomaismedium-hightohigh,withhopsofallorigins
contributingfruity,floral,herbalorothernotes
HopIngredients Varies
MaltAroma/Flavor Mediumcaramelmaltanddarkroastedmaltaromasare
evident
MaltIngredients Varies
PalateBody Soft
PalateLength/Finish MediumtoLong
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Canbepresent
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9/10/2015
BARREL-AGEDBEER
Awood-orbarrel-agedbeerisanylager,aleorhybridbeer,eitheratraditionalstyleorauniqueexperimentalbeer,thathasbeenagedfora
periodoftimeinawoodenbarrelorincontactwithwood.Thisbeerisagedwiththeintentionofimpartingtheuniquecharacterofthewoodand/or
theflavorofwhathaspreviouslybeeninthebarrel.Todayscraftbrewersareusingwood(mostlyoak)toinfluenceflavor,andaromatics.Beermay
beagedinwoodenbarrels(neworpreviouslyusedtoagewineorspirits),orchips,spiralsandcubesmaybeaddedtotheconditioningtanksthat
normallyhousebeer.Avarietyoftypesofwoodareusedincludingoak,apple,alder,hickoryandmore.Theinteriorofmostbarrelsischarredor
toastedtofurtherenhancetheflavorofthewood.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
HellshireIII OakshireBrewingCo.
BarrelAgedSumpCoffeeStout PerennialBeerCo.
DBA FirestoneWalkerBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Aginginwoodbarrelsnecessary
Color Varies
Clarity Varies
CountryofOrigin Undetermined
CollarofFoam(HeadRetention) Varies
CollarofFoam(Texture) Varies
Carbonation(Visual) Varies
FOODPAIRINGS
Cheese Varies
Entre Varies
Dessert Varies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Varies
Varies
Varies
Varies
WoodAging
Varies
LowtoHigh
Varies
50-55F
Varies
YEAST
Type LagerorAle.MayhaveBrettanomycescharacter
Phenols Canbepresent
Esters Canbepresent
12/86
9/10/2015
CHOCOLATEBEER
Thisisanaleorlagerthatbenefitsfromtheadditionofdarkchocolateorcocoa.Morecommoninporters,stoutsandbrownales,wherethegrain
billbettercomplementstheconfectioneryingredient,itcanbeaddedtootherstylesaswell.Overtbitternessisnotacceptableinthisstyle.Little
hopcharacterisdesiredandthechocolateflavordoesnotneedtobeoverwhelming.Thestylecanvarygreatlyinapproachandflavorprofile
dependingonthebrewer.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.5%-12.0%
15-40
0.36-0.50
15-50
Varies
73-80
ChocolateOakAgedImperialYetiStout
GreatDivideBrewingCo.
TheFix ElysianBrewing
StyleA-Z
Alcohol Varies
Color LightBrowntoBlack
Clarity BrillianttoOpaque
FOODPAIRINGS
Cheese AgedGoatCheeses
Entre VenisonMole
Dessert RaspberryTorte
Glass Snifter
HopAroma/Flavor Hopflavorandaromaarelowerthanmightbeexpected
forthestyle.Under-hoppingallowschocolatetocontribute
totheflavorprofilewhilenotbecomingexcessivelybitter.
Hopbitternessisverylowtomedium-low.
MaltAroma/Flavor Medium-lowtomedium-highmaltsweetnesshelpsaccent
cocoaflavorsandaromas.
Otheringredients Chocolate
PalateBody Varies
PalateCarbonation LowtoHigh
PalateLength/Finish Varies
Temperature 50-55F
Water Varies
YEAST
Type LagerorAle
Phenols Canbepresent.
Esters Canbepresent.
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COFFEEBEER
Asthenamesuggests,thiscanbeeitheralageroralewithcoffeeaddedtoboostflavor.Whilestoutsandportersarepopularbasestylesfor
coffeebeer,manycraftbreweriesareexperimentingwithotherstyles,likecreamalesandIndiapaleales.Brewersmaysteepthebeansineither
waterorbeertoimpartjavaflavorwithoutaddingacidity.Whilestoutsandportersarepopularbasestylesforcoffeebeer,manycraftbreweriesare
experimentingwithotherstyles,likecreamalesandIndiapaleales.Barrel-agedorwood-influencedversionsmayshowsignsofoxidation,
includingsherrynotesandotheradvancedflavors.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.5%-12.0%
15-45
0.50-0.41
4-50
Varies
73-80
PanamaJoe'sCoffeeStout IIVicinoBrewingCo.
BarrelAgedSumpCoffeeStout PerennialArtisanAles
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Coffeeisusedinanyofitsformstocreateadistinct
(rangingfromsubtletointense)character.
Color PaletoBlack
Clarity BrillianttoOpaque
FOODPAIRINGS
Cheese AgedSemi-HardCheeses
Entre PorkTenderloin
Dessert VanillaIceCream
Glass NonicPint
HopAroma/Flavor Hopflavorisreflectiveofaromaandcanbelowtohigh
dependingontheintentoftheunderlyingstyle.Hop
bitternessisverylowtomedium-high.
MaltAroma/Flavor Medium-lowtomediummaltsweetnesshelpsaccent
coffeeflavorsandaromas.
Otheringredients Coffee
PalateBody Varies
Temperature 50-55F
Water Varies
YEAST
Type LagerorAle
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FRUITANDFIELDBEER
Fruitbeersaremadewithfruit,orfruitextractsareaddedduringanyportionofthebrewingprocess,providingobviousyetharmoniousfruit
qualities.Thisideaisexpandedtofieldbeersthatutilizevegetablesandherbs.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.5%-13.3%
5-45
0.17-0.64
5-50
Varies
73-80
RubyRaspberryWheat MadAnthonyBrewingCo.
ElektrikCukumbah TrinityBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Varies
Color PaletoVeryDark
Clarity Varies
FOODPAIRINGS
Cheese CreamyCheeses
Entre Salads
Dessert VanillaIceCream
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Hopbitternessisverylowtomedium-high
Varies
Maltsweetnessisverylowtomedium-high
Varies
Fruit,Vegetables
Varies
LowtoHigh
Varies
Varies
Varies
YEAST
Type LagerorAle
Esters Canbepresent
15/86
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GLUTENFREE
Barley,wheat,oats,ryeandspeltcommonlycontaingluten,solookforotherfermentatblestobefeaturedinthesebeers.Abeer(lager,aleor
other)thatismadefromfermentablesugars,grainsandconvertedcarbohydrates.Ingredientsdonotcontaingluten.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
GlutenFree DeschutesBrewingCo.
Nikki'sGlutenFreeHoneyPaleAle RockBottomRestaurant&Brewery
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Typicallybrewedwithoutmalt
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese Varies
Entre Varies
Dessert Varies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Flute
Varies
Varies
Maltedbarley,wheatandothergluten-richgrainsshould
notbeperceived
N/A
Fermentablesugars,grainsandconvertedcarbohydrates
thatdonotcontaingluten
Varies
LowtoHigh
Varies
Varies
Varies
YEAST
Type
Phenols
Esters
Microorganisms
LagerorAle
Canbepresent.
Canbepresent
LactobacillusandPediococcus
16/86
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HERBANDSPICEBEER
Thisisalageroralethatcontainsflavorsderivedfromflowers,roots,seedsorcertainfruitsorvegetables.Typicallythehopcharacterislow,
allowingtheaddedingredienttoshinethrough.Theappearance,mouthfeelandaromasvarydependingontheherborspiceused.Thisbeerstyle
encompassesinnovativeexamplesaswellastraditionalholidayandwinterales.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.5%-12.0%
5-40
0.17-0.36
5-50
Varies
73-80
Bitterama NamasteBrewery
MidasTouch DogfishHeadBrewingCo.
GoodJuju LeftHandBrewingCo.
StyleA-Z
Alcohol Varies
Color Anyrangeofcolordependingontheunderlyingstyle
Clarity Varies
FOODPAIRINGS
Cheese Varies
Entre Varies
Dessert Varies
Glass Tulip
HopAroma/Flavor Hoparomaisnotessential,butmaybeevidentatlow
levelsandshouldnotdominateovertheherborspice
character
MaltAroma/Flavor Varies
Otheringredients Herbs,Spices
PalateBody Varies
Temperature 45-55F
Water Varies
YEAST
Type LagerorAle
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HONEYBEER
Bothlagersandalescanbebrewedwithhoney.Somebrewerswillchoosetoexperimentwithingredients,whileotherswilladdhoneytotraditional
styles.Overallthecharacterofhoneyshouldbeevidentbutnottotallyoverwhelming.Awidevarietyofhoneybeersareavailable.U.S.brewers
mayaddhoneytotheboilkettle(asasugarsource)orpost-boil(topreservemorevolatilearomatics).
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.5%-12.0%
1-100
0.03-0.91
Varies
Varies
73-80
BuzzedBeeHoneyAle HighSierraBrewingCo.
WestboundBraggot TwistedPineBrewingCo.
MidasTouch DogfishHeadCraftBrewery
StyleA-Z
Alcohol Varies
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese Ricotta
Entre Bruschetta
Dessert LemonBasilGelato
Glass Tulip
HopAroma/Flavor Hopbitternessisverylowtoveryhigh,andmaybeused
forhighlightingdesiredcharacteristics.
Otheringredients Honey
PalateBody Varies
Temperature 50-55F
Water Varies
YEAST
Type LagerorAle
18/86
9/10/2015
PUMPKINBEER
Oneofthemostpopularseasonalbeers,thisisalageroralethatisbrewedwithfreshorprocessedpumpkinorwintersquash.Sincethefruitdoes
nothavemuchofatastebyitself,manycraftbrewershavetakentoaddingspicestypicallyfoundinpumpkinpie,likecinnamonandclove.
However,theseflavorsshouldnotoverpowerthefinalproduct.Pumpkincanbefoundineverythingfromstouts,topalealesandpilseners.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.110
1.006-1.030
2.3%-12.0%
5-70
0.17-0.64
5-50
Varies
73-80
TheGreatPumpkin ElysianBrewingCo.
Pumking SouthernTierBrewingCo.
Punkin DogfishHeadCraftBrewery
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Beerbrewedwithpumpkins(Cucurbitopepo)orwinter
squashasanadjunctineitherthemash,kettleorprimary
orsecondaryfermentation,providingobvious(ranging
fromsubtletointense)yetharmoniousqualities
Color Anyrangeofcolordependingontheunderlyingstyle
Clarity Varies
FOODPAIRINGS
Cheese Camembert
Entre RoastedTurkey
Dessert CoffeeIceCream
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Hopbitternessislowtomedium-low
Varies
Maltsweetnessislowtomedium-high
Varies
Pumpkin,Squash
Varies
LowtoHigh
Varies
50-55F
Varies
YEAST
Type LagerorAle
19/86
9/10/2015
RYEBEER
Indarkerversions,maltflavorcanoptionallyincludelowroastedmaltcharacters(evidentascocoa/chocolateorcaramel)and/oraromatictoffeelike,caramel,orbiscuit-likecharacters.Low-levelroastedmaltastringencyisacceptablewhenbalancedwithlowtomediummaltsweetness.Hop
flavorislowtomedium-high.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Theadditionofryetoa
beercanaddaspicyorpumpernickelcharactertotheflavorandfinish.Colorcanalsobeenhancedandmaybecomemoreredfromtheuseof
rye.Theingredienthascomeintovogueinrecentyearsineverythingfromstoutstolagers,butisespeciallypopularwithcraftbrewersinIndiapale
ales.Tobeconsideredanexampleofthestyle,thegrainbillshouldincludesufficientryesuchthatryecharacterisevidentinthebeer.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
LowRYEder SweetWaterBrewingCo.
Hoss GreatDivideBrewingCo.
StyleA-Z
Alcohol Varies
Color Inclusionofryecancreateawiderangeofcolor.Lighter
versions:StrawtoCopper.Darkerversions:DarkAmberto
DarkBrown
Clarity Varies
FOODPAIRINGS
Cheese Wensleydale
Entre JerkChicken
Dessert SavoryBreadPudding
Glass Vase
HopAroma/Flavor Hopflavorandaromaarelowtomedium-high.Hop
bitternessislowtomedium
MaltAroma/Flavor Indarkerversions,maltaromascanoptionallyincludelow
roastedmaltcharactersevidentascocoa/chocolateor
caramel,and/oraromatictoffee-like,caramel,orbiscuitlikecharacters
Otheringredients Gristshouldincludesufficientryesuchthatryecharacter
isevidentinthebeer
PalateBody Varies
Temperature 45-55F
Water Varies
YEAST
Type
Phenols
Esters
FermentationByproducts
LagerorAle
Notcommontostyle
Lowlevelfruity-esterflavorsaretypical
Inversionsservedwithyeast,appearancemayrangefrom
hazytoverycloudy
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SESSIONBEER
Thisbeerstyleisnotdefinedbyflavorsoraromas,whichcanplaceitinalmostanystylecategory.Instead,whatmakesasessionbeerisprimarily
refreshmentanddrinkability.Anystyleofbeercanbemadelowerinstrengththandescribedintheclassicstyleguidelines.Thegoalshouldbeto
reachabalancebetweenthestylescharacterandtheloweralcoholcontent.Drinkabilityisafactorintheoverallbalanceofthesebeers.Beer
shouldnotexceed5percentABV.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.034-1.040
1.004-1.010
4.0%-5.0%
10-35
0.29-0.87
2+
Varies
75-88
ProvoGirl UtahBrewersCo-op
Twerp PizzaPortBrewingCo.
StyleA-Z
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese Varies
Entre Varies
Dessert Varies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Varies
Varies
Varies
Varies
Varies
Varies
Varies
LowtoHigh
Varies
Varies
Varies
YEAST
Type LagerorAle
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9/10/2015
SMOKEBEER
Whenmaltiskilnedoveranopenflame,thesmokeflavorbecomesinfusedintothebeer,leavingatastethatcanvaryfromdensecampfire,to
slightwispsofsmoke.Thisstyleisopentointerpretationbyindividualbrewers.Anystyleofbeercanbesmokedthegoalistoreachabalance
betweenthestylescharacterandthesmokyproperties.OriginatinginGermanyasrauchbier,thisstyleisopentointerpretationbyU.S.craft
brewers.ClassicbasestylesincludeGerman-styleMarzen/Oktoberfest,German-stylebock,German-styledunkel,Vienna-stylelagerandmore.
Smokeflavorsdissipateovertime.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
SmokeJumperSmokedImperialPorter
LeftHandBrewingCo.
SmokedPorter StoneBrewingCo.
StyleA-Z
Alcohol Varies
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese Parmesan
Entre GrilledVegetables
Dessert GingerbreadCookies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Vase
Varies
Varies
Varies
Varies
CommonwoodsusedbyU.S.craftbrewerstosmokea
varietyofmalts:Apple,Alder,Beech,Cherry,Hickory,
Mesquite,Oak
Varies
LowtoHigh
Varies
45-55F
Varies
YEAST
Type LagerorAle
Esters Canbepresent
22/86
9/10/2015
SPECIALTYBEER
Specialingredientsusedinthisstyleshouldbedistinctiveandevidentineitherthearoma,flavororoverallbalanceofthebeer.Thisstylecategory
isacatch-all.Anyspecialitybeerthatdoesnotfitotherspecialitybeerstyleswouldbeappropriatelyconsideredhere.Examplescanincludesahti,
roggenbier,steinbier,whiteIPA,sessionIPAandmore.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.140
1.006-1.030
2.5%-25.0+%
1-100
Varies
Varies
Varies
Varies
ChainbreakerWhiteIPA DeschutesBrewery
SamAdamsNorseLegendSahti BostonBeerCo.
AllDayIPA FoundersBrewingCo.
StyleA-Z
Alcohol Varies
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese Varies
Entre Varies
Dessert Varies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Varies
Varies
Varies
Varies
Specialorunusualingredientsoracombinationof
ingredientsthatbumpabeeroutoftheotherstyles.For
example,a"WhiteIPA"isacombinationofaBelgian-Style
WitandAmericanIPA.Examplesofspecialtyorunusual
ingredientsincludemaplesyrup,potatoes,nuts,etc.Some
beersuseingredientsinunusualways,suchasachiliflavoredbeerthatemphasizeheatratherthanchiliflavor,
orajuniperberrybeerinwhichthejuniperisexpressed
moreasherbalorspicequalitiesthanasaberryorfruity
character
Varies
LowtoHigh
Varies
45-55F
Varies
YEAST
Type LagerorAle
Esters Canbepresent
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AMERICANCREAMALE
StyleFamily:HybridBeers
Thisisamild,pale,light-bodiedale,madeusingawarmfermentation(toporbottomfermentingyeast)andcoldlagering.Despitebeingcalledan
ale,whenbeingjudgedincompetitionsitisacceptableforbrewerstouselageryeast.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.052
1.004-1.010
4.3%-5.7%
10-22
0.23-0.42
2-5
2.5approximately
81-91
SummerSolstice AndersonValleyBrewingCo.
SpottedCow NewGlarusBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Sometimeskrausenedforcarbonation
Color StrawtoGold
Clarity Brilliant
CollarofFoam(HeadRetention) PoortoModerate
CollarofFoam(Texture) ThintoInterrupted
Carbonation(Visual) FastRisingBubbles
FOODPAIRINGS
Cheese MontereyJack
Entre Salads,MildShellfish
Dessert LemonCustardTart
Glass Flute
HopAroma/Flavor Hoparomaisusuallyabsent,andhopflavorisverylowto
low.Hopbitternessisverylowtolow
HopIngredients Liberty
MaltAroma/Flavor Grainy
MaltIngredients Pilsner
Otheringredients SimpleSugar,Maize
PalateBody Soft
PalateCarbonation High
PalateLength/Finish Short
Temperature 40-45F
Water Varies
YEAST
Type
Phenols
Esters
LagerorAle
Notcommontostyle
Notcommontostyle.
Fermentation-derivedsulfurcharacterand/orDMSflavor
shouldbeextremelyloworabsentfromthisstyleofbeer.
Diacetylflavorshouldnotbeperceived
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FRENCH-STYLEBIEREDEGARDE
Thenametranslatesasbeerforkeeping.ThisstyleispoppingupmoreandmorefromU.S.producers.Blond,amberandbrownversionsexist.
Bierdegardeexamplesarelightambertochestnutbrownorredincolor.Thisstyleischaracterizedbyatoastedmaltaromaandslightmalt
sweetness.Flavorofalcoholisevident.Oftenbottle-conditioned,withsomeyeastcharacter.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.060-1.080
1.012-1.024
4.4%-8.0%
20-30
0.33-0.38
7-16
2.5-3
70-80
DomaineDuPage TwoBrothersBrewingCo.
BiereDeGarde SchlaflyBeer,TheSaintLouisBrewery
AvantGarde TheLostAbbey
StyleA-Z
Color LightAmbertoChestnutBrownorRed
CountryofOrigin France
CollarofFoam(Texture) FoamytoRocky
FOODPAIRINGS
Cheese SoftRipenedCheeses
Entre RoastedLambwithMint
Dessert PecanPie
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarelowtomedium,fromnoble-type
hops.Hopbitternessislowtomedium
HopIngredients Fuggle
MaltAroma/Flavor Toast,Caramel,Toffee
MaltIngredients CaraVienna,Pilsner,Munich,BlackPatent
Otheringredients Sugar(occasionally)
PalateBody SofttoMouth-Coating
Temperature 45-55F
Water SoftWater
YEAST
Type
Phenols
Esters
Ale,Brettanomycespossible
Notcommontostyle
Fruity-esterflavorscanbelowtomediuminintensity
Diacetylflavorshouldnotbeperceived.Mayhave
Brettanomycesyeast-derivedaromasthatareslightly
acidic,fruity,horsey,goatyand/orleather-like.Earthy,
cellar-like,corkyand/ormustyaromasareacceptable
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CALIFORNIACOMMON
Thisbeerstyleisbrewedwithlageryeastsbutfermentedatalefermentationtemperatures.Thereisanoticeabledegreeoftoastedmaltand/or
caramel-likemaltcharacterinflavorandofteninaroma.OftenreferredtoassteambeerandmadefamousbySanFranciscosAnchorBrewing
Company.SeekoutwoodyandmintflavorfromtheNorthernBrewerhops.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.045-1.056
1.010-1.018
4.6%-5.7%
35-45
0.78-0.80
8-15
2.5-3
68-78
AnchorSteam AnchorBrewingCo.
2xSteam SouthernTierBrewingCo.
OldScratchAmberLager FlyingDogBrewery
StyleA-Z
Brewing/ConditioningProcess Coolalefermentationtemperaturesusedtofermentthis
lagerbeer
Color LightAmbertoMediumAmber
Clarity Clear
CollarofFoam(HeadRetention) Moderate
FOODPAIRINGS
Cheese Feta
Entre PorkLoin
Dessert BreadPudding
Glass NonicPint
HopAroma/Flavor Hopflavorislowtomedium-lowandmaypresentas
Woody,Rustic,orMinty.Hopbitternessismediumto
medium-high
HopIngredients NorthernBrewer
MaltAroma/Flavor Noticeablecaramel-typemaltflavorshouldbepresent
MaltIngredients Pale,Munich,Crystal,Victory,PaleChocolate
PalateBody Drying
Temperature 50-55F
Water Varies
YEAST
Type Lager
Esters Fruity-esteraromas,ifpresent,shouldbelowtomediumlow
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9/10/2015
GERMAN-STYLEBROWN/ALTBIER
OriginallyfromtheDsseldorfareaofGermany,thesealesstrikeabalancebetweenhopandmaltflavorsandaromas,butcanhavelowfruityesters
andsomepepperyandfloralhoparomas.BeforeGermanyhadlagerbeer,ithadales.Alt,meaningold,payshomagetoonerebelregionin
Germanywhichdidnotleanintolagering.U.S.producerscelebratethealerevolutionbeautifullywiththistop-fermentedGermanbeerstyle.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.052
1.008-1.014
4.6%-5.6%
25-52
0.57-1.00
11-19
1.5-2.5
73-82
TreeHugger TerrapinBeerCo.
LittleRedCap GrimmBrothersBrewhouse
Alt SouthamptonPublicHouse
StyleA-Z
Brewing/ConditioningProcess Adecoctionmashissometimesused.Coolerale
fermentationandlageringiscommon
Color CoppertoDarkBrown
Clarity Brilliant
FOODPAIRINGS
Cheese Emmental
Entre GrilledSalmon
Dessert ApplePie
Glass Tulip
HopAroma/Flavor Hopflavorislowtomedium.Hopbitternessismediumto
veryhigh(althoughthe25to35IBUrangeismorenormal
forthemajorityofAltbiersfromDsseldorf)
HopIngredients Spalt,Magnum,Tettnang
MaltAroma/Flavor Sweetmaltcharacterthatmayhavearich,biscuity,and/or
lightcaramelflavor
MaltIngredients Pilsner,Munich,CaraMunich,CarafaSpecialII,Aromatic
Otheringredients Wheat(occasionally)
PalateBody Soft
Temperature 45-50F
YEAST
Type Ale
Esters Fruity-esterflavors,ifpresent,canbelow
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GERMAN-STYLEKOLSCH
Lightincolorandmaltcharacter,thisstylesfermentationprocessyieldsalightvinouscharacterwhichisaccompaniedbyaslightlydry,crispfinish.
Aleyeastisusedforfermentation,thoughlageryeastissometimesusedinthebottleorfinalcold-conditioningprocess.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.042-1.048
1.006-1.010
4.8%-5.3%
18-28
0.43-0.58
3-6
2.5approximately
79-86
FancyLawnmower St.ArnoldBrewingCo.
CapitalCityKolsch BlindTigerBrewery&Restaurant
SummerAle AlaskanBrewingCo.
StyleA-Z
Alcohol NotDetectable
Brewing/ConditioningProcess Commonlyconditionedatcoldertemperatures(knownas
'lagering')
Color StrawtoGold
Clarity Brilliant
CollarofFoam(HeadRetention) Poor
CollarofFoam(Texture) Thin
FOODPAIRINGS
Cheese NuttyCheeses
Entre Bratwurst
Dessert LightApricotCake
Glass Flute
HopAroma/Flavor Hopflavorislowand,ifevident,shouldexpressnoblehop
character.Hopbitternessismedium
MaltAroma/Flavor Maltcharacterisaverylowtolowwithasoftsweetness
MaltIngredients Pilsner,Vienna
Otheringredients Wheat(occasionally)
PalateBody Soft
Temperature 40-45F
Water Varies
YEAST
Type Ale
Esters Lightpear,appleorRieslingwine-likefruitinessmaybe
apparent
FermentationByproducts Low-levelsulfurnotesareacceptable
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IRISH-STYLERED
Thisisabalancedbeerthatusesamoderateamountofkilnedmaltsandroastedbarleytogivethecolorforwhichitsnamed.Withamediumhop
characteristiconthepalate,thistypicallyamber-coloredbeerisbrewedasalageroraleandcanhaveamediumcandy-likecaramelmalt
sweetness.Thisstylemaycontainadjunctssuchascorn,riceandsugar,whichhelpdryoutthefinishandlessenthebody.Italsooftencontains
roastedbarley,lendinglowroastednotes,darkercolorandpossiblycreatingatancollaroffoam.Withnotesofcaramel,toffeeandsometimeslowleveldiacetyl(butter),thinkofthisbeerstyleasacousintolightly-toastedandbutteredbread.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.048
1.010-1.014
4.1%-4.6%
20-28
0.50-0.58
11-18
2-2.5
71-75
IrishRed GlenwoodCanyonBrewpub
Conway'sIrishAle GreatLakesBrewingCo.
BrianBoruOldIrishAle ThreeFloydsBrewing
StyleA-Z
Color Copper-RedtoReddishBrown
Clarity CleartoHazy
CountryofOrigin Ireland
CollarofFoam(HeadRetention) PoortoGood
FOODPAIRINGS
Cheese Cheddar
Entre RoastedVegetables
Dessert PoachedPears
Glass NonicPint
HopAroma/Flavor Hoparomaisnotperceivedorlow.Hopflavorand
bitternessaremedium
HopIngredients KentGoldings
MaltAroma/Flavor Lowtomediumcandy-likecaramelmaltsweetnessis
present.Mayhaveasubtledegreeofroastedbarleyor
roastedmaltcharacterandcomplexity
MaltIngredients Pale,Crystal,RoastedBarley
Otheringredients Maycontaincorn,riceorsugaradjuncts
PalateBody SofttoModerate
Temperature 45-55F
Water Varies
YEAST
Type
Phenols
Esters
LagerorAle
Notcommontostyle
Lowlevelsoffruity-esterflavorareacceptable
Diacetylshouldbeabsentoratverylowlevels
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AMERICAN-STYLEWHEATWINEALE
StyleFamily:WheatBeers
Partofthestrongalecategory,thisaleisnotderivedfromgrapesasitsnamemightsuggest.Madewithatleast50percentwheatmalt,thisfullbodiedbeerfeaturesbreadyandcandyflavors,andfinisheswithagreatdealofmaltysweetness.Thesebeersmaybeoak-agedandsometimes
havesmallamountsofdarkermaltsadded.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.088-1.120
1.024-1.032
8.5%-12.2%
45-85
0.51-0.71
5-15
2-2.5
73-73
WheatWine SmuttynoseBrewingCo.
WinterWheatWine RubiconBrewingCo.
WheatWine ThePortsmouthBrewery
StyleA-Z
Alcohol NoticeabletoHarsh
Color GoldtoLightBrown
Clarity SlightHaze
Carbonation(Visual) SlowtoMediumRisingBubbles
FOODPAIRINGS
Cheese Asiago
Entre SmokedTrout
Dessert PeachSorbet
Glass Snifter
HopAroma/Flavor Hoparomaandflavorarelowtomedium.Hopbitterness
ismediumtomedium-high
MaltAroma/Flavor Bready,wheat,honey-likeand/orcaramelmaltaromasare
oftenpresent
MaltIngredients Atleast50percentMaltedWheat
PalateCarbonation LowtoMedium
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruity-esteraromaisoftenhighandcounterbalancedwith
complexalcoholcharacter
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AMERICANWHEAT
Colorispaletolightamber.Thisbeercanbemadeusingeitheraleorlageryeast.Generallybrewedwithatleast30percentmaltedwheat.These
beersaretypicallyservedwiththeyeastinthebottle,andpourcloudy.TraditionallymorehoppythanaGermanhefeweizen,Americanwheatbeer
differsinthatitshouldnotofferflavorsofbananaorclove.itisarefreshingsummerstyle.Darkerversionsofthisstylealsoexistbutarenotas
common.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.036-1.056
1.004-1.018
3.5%-5.6%
10-35
0.28-0.62
2-10
2.5approximately
68-89
WheatBeer BoulevardBrewingCo.
Oberon Bell'sBreweryInc.
UnfilteredWheatBeer SierraNevadaBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Brewedwithwheatmalt
Color StrawtoLightAmber
Clarity BrillianttoSlightHaze
FOODPAIRINGS
Cheese Chvre
Entre Salads,Seafood
Dessert FruitDesserts
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Flute
Hoparoma,flavorandbitternessarelowtomedium
Willamette,Centennial
GrainyWheat
MaltedWheat,AmericanTwo-Row
Varies
MediumtoHigh
Varies
40-45F
Varies
YEAST
Type
Phenols
Esters
LagerorAle
Canbepresent
Canbepresent
Verylowlevelsofdiacetylmaybeacceptable
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BELGIAN-STYLEWITBIER
Belgian-stylewitsarebrewedusingunmaltedwheat,sometimesoatsandmaltedbarley.Witbiersarespicedwithcorianderandorangepeel.A
stylethatdatesbackhundredsofyears,itfellintorelativeobscurityuntilitwasrevivedbyBelgianbrewerPierreCelisinthe1960s.Thisstyleis
currentlyenjoyingarenaissance,especiallyintheAmericanmarket.Witmeanswhite.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.050
1.006-1.010
4.8%-5.6%
10-17
0.23-0.34
2-4
2-2.5
80-86
OptimalWit PortCityBrewingCo.
ZON BoulevardBrewingCo.
White AllagashBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Oftenbottle-conditioned.
Color StrawtoPale
Clarity Hazy
CountryofOrigin Belgium
FOODPAIRINGS
Cheese Mascarpone
Entre MoulesandFrites
Dessert PannaCotta
Glass Tulip
HopAroma/Flavor Hopflavorandaromaarenotperceivedtolow.Hop
bitternessislow,achievedtraditionallybytheuseofnobletypehops.
MaltAroma/Flavor Maltaromaandflavorareverylowtolow.
MaltIngredients Pilsner,FlakedWheat,UnmaltedWheat,andoccasionally
oatsandmaltedbarley
Otheringredients OrangePeel,CorianderSeed
PalateBody Drying
Temperature 40-45F
Water Varies
YEAST
Type
Phenols
Esters
Ale
Spicy,Pepper
Orange,Citrus
Unfilteredstarchandyeasthazeshouldbepartofthe
appearance.Witsaretraditionallybottle-conditionedand
servedcloudy.
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BERLINER-STYLEWEISSE
Lowinalcoholandrefreshinglytart,andoftenservedwithaflavoredsyruplikeWoodrufforraspberry,thisGerman-stylewheatalepresentsa
harmonybetweenyeastandlacticacid.Thesebeersareverypaleincolor,andmaybecloudyastheyareoftenunfiltered.Hopsarenotafeature
ofthisstyle,butthesebeersoftendoshowcaseesters.TraditionalversionsoftenshowcaseBrettanomycesyeast.GrowinginpopularityintheU.S.,
wheremanybrewersarenowaddingtraditionalandexoticfruitstotherecipe,resultinginflavorfulfinisheswithstriking,colorfulhues.Thesebeers
areincrediblewhenpairing.Bitterness,alcoholandresidualsugarareverylow,allowingthebeersacidity,whitebreadandgrahamcrackermalt
flavorstoshine.Carbonationisveryhigh,addingtotherefreshmentfactorthisstyledelivers.Manyexamplesofthisstylecontainnohopsandthus
nobitternessatall.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.028-1.032
1.004-1.006
2.8%-3.4%
3-6
0.11-0.19
2-4
3.5-4
81-86
BerlinerWeisse NoddingHeadBrewery&Restaurant
BerlinerWeisseWollnitzer SouthamptonPublicHouse
HottenrothBerlinerWeisse TheBruery
StyleA-Z
Brewing/ConditioningProcess Hopsoftennotboiledandinsteadaddedtoadecoction
mash.Aciditymaybeintroducedfromasourmash,lactic
acidadditionsoracidulatedmalt
Color StrawtoPale
Clarity CleartoHazy
FOODPAIRINGS
Cheese Havarti
Entre AgedHamonPretzelBread
Dessert CheesecakewithRaspberries
Glass Goblet
notperceivedtoverylow
MaltAroma/Flavor NotPerceived
MaltIngredients Pilsner,MaltedWheat
PalateBody Drying
Temperature 45-50F
Water Varies
YEAST
Type
Phenols
Esters
Microorganisms
LagerorAle
Notcommontostyle
Fruity-esterflavorswillbeevident
Lactobacillus
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GERMAN-STYLEDUNKELWEIZEN
CouldbeconsideredacrossbetweenaGerman-styledunkelandahefeweizen.Distinguishedbyitssweetmaltinessandchocolate-likecharacter,
itcanalsohavebananaandclove(andoccasionallyvanillaorbubblegum)estersfromweizenaleyeast.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.048-1.056
1.008-1.016
4.8%-5.4%
10-15
0.21-0.27
10-25
2.5-3
71-83
SamuelAdamsDunkelweizen BostonBeerCo.
ShinerDunkelweizen SpoetzlBrewery
StyleA-Z
Color Copper-BrowntoVeryDark
Clarity SlightHazetoHazy
FOODPAIRINGS
Cheese Gouda
Entre RoastedChicken
Dessert BananaCreamPie
Glass Vase
low
MaltAroma/Flavor Breadyorgrainy,withadistinctsweetmaltinessanda
chocolate-likecharacterfromroastedmalt
MaltIngredients Atleast50percentMaltedWheat,plusMunich,Special
"B",Crystal,CarafaSpecialII
PalateBody ModeratetoMouth-Coating
Temperature 45-50F
Water Varies
YEAST
Type WeizenAle
Phenols ThephenolicflavorsofDunkelWeissbiershouldbe
evidentbutsubdued
Esters TheesterflavorsofDunkelWeissbiershouldbeevident
butsubdued
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GERMAN-STYLEHEFEWEIZEN
German-stylehefeweizensarestrawtoamberincolorandmadewithatleast50percentmaltedwheat.Thearomaandflavorofaweissbier
comeslargelyfromtheyeastandisdecidedlyfruity(banana)andphenolic(clove).Weizenmeanswheatandhefemeansyeast.Thereare
multiplevariationstothisstyle.Filteredversionsareknownaskristalweizenanddarkerversionsarereferredtoasdunkels,withastronger,
bock-likeversioncalledweizenbock.Thisiscommonlyaveryhighlycarbonatedstylewithalong-lastingcollaroffoam.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.047-1.056
1.008-1.016
4.9%-5.6%
10-15
0.21-0.27
3-9
2.5-3
71-83
DreamWeaverWheat TroegsBrewingCo.
BigHornHefeweizen CBandPottsRestaurant&Brewery
Ebel'sWeiss TwoBrothersBrewingCo.
StyleA-Z
Alcohol Mild
Brewing/ConditioningProcess Adecoctionmashissometimesused
Color StrawtoAmber
Clarity Hazy
FOODPAIRINGS
Cheese Chvre
Entre Seafood
Dessert KeyLimePie
Glass Vase
HopAroma/Flavor Hopflavorisnotperceivedtoverylow.Hopbitternessis
verylow
MaltAroma/Flavor Maltsweetnessisverylowtomedium-low
MaltIngredients Pilsner,MaltedWheat
Temperature 40-45F
Water Varies
YEAST
Type WeizenAle
Phenols Clove
Esters Banana
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AMERICANLAGER
StyleFamily:PilsenersandPaleLagers
Americanlagerhaslittleinthewayofhopandmaltcharacter.Astrawtogold,verycleanandcrisp,highlycarbonatedlager.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.048
1.006-1.014
4.1%-5.1%
5-15
0.13-0.31
2-6
2.2-2.7
70.83-85.00
GoldBeachLager ArchRockLager
SessionPremiumLager FullSailBrewingCo.
LuchesaLager OasisTexasBrewingCo.
StyleA-Z
Alcohol Mild
Color StrawtoGold
Clarity BrillianttoClear
FOODPAIRINGS
Cheese SmearRipenedCheeses
Entre Pho
Dessert KettleCornBalls
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Flute
Low
Varietyofbitteringhopsmaybeused
Grainy
2-Rowand6-RowBarley
Corn,Riceandotheradjunctsareoftenused
Drying
MediumtoHigh
Medium
40-45F
YEAST
Type Lager
Esters Lowfruity-esterflavorsareacceptable
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BOHEMIAN-STYLEPILSENER
Bohemian-stylepilsenershaveaslightlysweetandevidentmaltcharacterandatoasted,biscuit-like,breadymaltcharacter.Hopbitternessis
perceivedasmediumwithalowtomedium-lowlevelofnoble-typehoparomaandflavor.Thisstyleoriginatedin1842,withpilseneroriginally
indicatinganappellationintheCzechRepublic.Classicexamplesofthisstyleusedtobeconditionedinwoodentanksandhadalesssharphop
bitternessdespitethesimilarIBUrangestoGerman-stylepilsener.Low-leveldiacetylisacceptable.Bohemian-stylepilsenersaredarkerincolor
andbiggerinfinalgravitythattheirGermancounterparts.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.056
1.014-1.020
4.1%-5.1%
30-45
0.68-0.80
3-7
2-2.5
64-68
BohemianPilsener NinkasiBrewingCo.
Pilsener McCoy'sPublicHouse
BohemianPilsener DockStreetBrewing
StyleA-Z
Brewing/ConditioningProcess Decoctionmashprovidesarichmaltcharacter
Clarity CleartoBrilliant
CountryofOrigin CzechRepublic
FOODPAIRINGS
Cheese MildWhiteCheddar
Entre Shellfish,Chicken,Salads
Dessert ShortbreadCookies
Glass Flute
HopAroma/Flavor Hoparomaandflavorarelowtomedium-low,deriving
fromnoble-typehops.Hopbitternessismedium
HopIngredients CzechSaaz
MaltAroma/Flavor Toasted,biscuit-like,and/orbreadymaltflavorsalongwith
lowlevelsoffermented-malt-derivedsulfurcompounds
maybeevident
MaltIngredients Pilsner,CaraPils
PalateBody Soft
Temperature 40-45F
Water Lowmineralcontent
YEAST
Type
Phenols
Esters
Lager
Notcommontostyle
Notcommontostyle
Lowlevelsoffermentation-derivedsulfurcompoundsmay
beevident.VerylowlevelsofdiacetylandDMSflavors
maybeperceived
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EUROPEAN-STYLEEXPORT
SometimesreferredtoasaDortmunderexport,thisbeerhasthemalt-forwardflavorandsweetnessofaGerman-stylehelles,butthebitterbase
ofaGerman-stylepilsener.Thislagerisallaboutbalance,withmediumhopcharacterandfirmbutlowmaltsweetness.Lookfortoastedmalt
flavorsandspicyfloralhoparomas.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.048-1.056
1.010-1.014
5.1%-6.1%
23-29
0.48-0.52
3-6
2-2.5
75-79
DortmunderGold GreatLakesBrewingCo.
Lager Bell'sBreweryInc.
StyleA-Z
Color StrawtoDeepGolden
Clarity Clear
FOODPAIRINGS
Cheese Chvre
Entre GrilledSteak
Glass Flute
HopAroma/Flavor Hopflavorandaromaareverylowtolow,derivingfrom
noble-typehops.Hopbitternessismedium
MaltAroma/Flavor Sweetmaltflavorcanbelowandshouldnotbecaramellike
MaltIngredients Pilsner,Munich
PalateBody Moderate
Temperature 45-50F
Water Gypsum,Chalk
YEAST
Type Lager
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GERMAN-STYLEHELLES
Hellesmeanspaleincolor,asthesebeersareoftengolden.Theyaresimilarinflavortoadjunct-influencedlagers,butpossesmoreadvanced
pilsnermaltflavorandhaveatouchmoresweetness,andarelessdryinthefinish.Afull-bodiedlagerthatputspilsnermaltflavorsforwardandcan
beperceivedasbready.Aslightsweetnesspermeateswithjustahintofhopspiciness.Cleanandcrisp,thisisarefreshingbeerwithsubstance.
Lowlevelsofyeast-producedsulfuraromasandflavorsmaybecommon.Hellesmeanspaleincolor,asthesebeersareoftengolden.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.050
1.008-1.012
4.8%-5.6%
18-25
0.41-0.50
4-5.5
2-2.5
76-82
SummerPils SaintArnoldBrewingCo.
SessionPremiumLager FullSailBrewingCo.
HellesFestbier HoppersGrill&Brewery
StyleA-Z
Color PaletoGolden
FOODPAIRINGS
Cheese Colby
Entre Samosas
Dessert Baklava
Glass Flute
HopAroma/Flavor Hoparomaisnotperceivedtolow.Hopflavorand
bitternessareverylowtolow,derivingfromEuropean
noble-typehops
MaltAroma/Flavor Maltcharacterissometimesbread-like,yetalways
reminiscentoffreshlyandverylightlytoastedmalted
barley
MaltIngredients Pilsner,Munich
PalateBody Moderate
Temperature 45-50F
Water Varies
YEAST
Type Lager
Phenols Notcommontostyle.
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GERMAN-STYLEPILSENER
AclassicGerman-stylepilsenerisstrawtopaleincolor.Amaltyresidualsweetnesscanbeperceivedinaromaandflavor.Perceptionofhop
bitternessismediumtohigh.Noble-typehoparomaandflavoraremoderateandquiteobvious.DistinctlydifferentfromBohemian-stylepilsener,
thisstyleislighterincolorandbodyandhasalowerperceivedhopbitterness.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.055
1.006-1.012
4.6%-5.3%
25-40
0.57-0.73
3-4
2-2.5
78-86
PivoPils FirestoneWalkerBrewingCo.
PaintbrushPilsener SnakeRiverBrewingCo.
PrimaPIls VictoryBrewingCo.
StyleA-Z
Color StrawtoPale
Clarity Brilliant
FOODPAIRINGS
Cheese WhiteCheddar
Entre Shellfish,Chicken,Salads
Dessert ShortbreadCookies
Glass Flute
HopAroma/Flavor Hopflavorismoderateandquiteobvious,derivingfrom
latehopping(notdry-hopping)withnoble-typehops.Hop
bitternessismediumtohigh
MaltAroma/Flavor Asweet,maltyresidualaromacanbeperceived
PalateBody Soft
Temperature 40-45F
Water Varies
YEAST
Type
Phenols
Esters
Lager
Notcommontostyle
Notcommontostyle.
VerylowlevelsofDMSaromamaybepresent,usually
belowmostbeerdrinkerstastethresholdsandnot
detectableexcepttothetrainedorsensitivepalate
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AMERICANAMBERALE
StyleFamily:PaleAles
American-styleamberaleshavemedium-hightohighmaltinesswithmediumtolowcaramelcharacter.TheyarecharacterizedbyAmerican-variety
hops,whichproducemediumhopbitterness,flavorandaroma.Americanambersareusuallydarkerincolor,havemorecaramelflavorandless
hoparomatics,andmayhavemorebody.ThisstylewasfirstmadepopularbybrewersfromCaliforniaandthePacificNorthwest.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.048-1.058
1.012-1.018
4.4%-6.1%
30-45
0.62-0.78
11-18
2-2.5
69-75
HopBackAmberAle TroegsBrewingCo.
BoontAmber AndersonValleyBrewingCo.
RedSeal NorthCoastBrewingCo.
StyleA-Z
Color CoppertoReddishBrown
FOODPAIRINGS
Cheese MediumCheddar
Entre Barbecue
Dessert BananaPoundCake
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Citrus-likecharacterisacceptable.
Horizon,Cascade,Centennial
Caramel
EnglishPaleAleorAmericanTwo-Row,Crystal,Victory
Mouth-Coating
MediumtoHigh
ShorttoMedium
45-55F
Varies
YEAST
Type Ale
Esters Theremaybelowlevelsoffruity-esterflavor.
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AMERICANPALEALE
AnAmericaninterpretationofaclassicEnglishstyle.Characterizedbyfloral,fruity,citrus-like,piney,resinous,orsulfur-likeAmerican-varietyhop
character,producingmediumtomedium-highhopbitterness,flavorandaroma.American-stylepalealeshavemediumbodyandlowtomedium
maltinessthatmayincludelowcaramelmaltcharacter.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.050
1.008-1.014
4.4%-5.4%
20-45
0.68-1.00
3-14
2-2.5
72-82
PaleAle SierraNevadaBrewingCo.
Pale LumberyardBrewingCo.
MirrorPond DeschutesBrewery
StyleA-Z
Brewing/ConditioningProcess Dry-hoppingorlatehopadditionstothekettleare
common.
Color DeepGoldentoCopperorLightBrown
FOODPAIRINGS
Cheese MildorMediumCheddar
Entre RoastedorGrilledMeats
Dessert ApplePie
Glass Tulip
HopAroma/Flavor Hoparomaandflavoraremediumtomedium-high,
exhibitingfruity,floral,andcitrus-likeAmerican-varietyhop
aromas.Hopbitternessismediumtomedium-high.
HopIngredients Horizon,Cascade,Centennial
MaltAroma/Flavor Biscuit,Bready,Caramel
MaltIngredients Pale,Caramel,Munich
PalateBody Soft
Temperature 45-55F
Water Sulfitecontentmayvary,butcarbonatecontentshouldbe
relativelylow.
YEAST
Type Ale
Esters Citrus,TropicalFruit,Pine
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ENGLISH-STYLEBITTER
Averysessionable,lower-alcohol,malt-drivenstyle.Broadstyledescriptioncommonlyassociatedwithcask-conditionedbeers.Thelight-to
medium-bodiedordinarybitterisgoldtocopperincolor,withalowresidualmaltsweetness.Hopbitternessismedium.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.033-1.038
1.006-1.012
3.0%-4.2%
20-35
0.61-0.92
5-12
1-1.5
68-82
Sawtooth LeftHandBrewingCo.
PaleAle RioBlancoBrewingCo.
CutthroatAle UintaBrewingCo.
StyleA-Z
Color GoldtoCopper
CountryofOrigin UnitedKingdom
Carbonation(Visual) SlowRisingBubbles
FOODPAIRINGS
Cheese FirmEnglishCheeses
Entre RoastedChicken,FishandChips
Dessert OatmealRaisinWalnutCookies
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
NonicPint
Hoparomamaybeevidentatthebrewer'sdiscretion
KentGoldings
Lowtomediumresidualmaltsweetnessispresent
BritishPaleAle,Aromatic,Crystal,SpecialRoast
DryingtoSoft
Low
Short
50-55F
Varies
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruityestersarecommon.
Low-leveldiacetylaromasandflavorareacceptable
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BLONDEALE
Oneofthemostapproachablestyles,agoldenorblondealeisaneasy-drinkingbeerthatisvisuallyappealingandhasnoparticularlydominating
maltorhopcharacteristics.Roundedandsmooth,itisanAmericanclassicknownforitssimplicity.Sometimesreferredtoasgoldenale.These
beerscanhavehoney,spicesandfruitadded,andmaybefermentedwithlageroraleyeast.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.045-1.054
1.008-1.016
4.1%-5.1%
15-25
0.33-0.45
3-7
2-2.5
71-82
TrueBlondeAle SkaBrewingCo.
FoamTop BeachwoodBrewery&BBQ
StyleA-Z
FOODPAIRINGS
Cheese PepperJack
Entre SpaghettiandMeatballs
Dessert SugarCookies
Glass Tulip
HopAroma/Flavor Hoparomaislowtomedium-low,presentbutnot
dominant.Hopbitternessislowtomedium-low.
HopIngredients Williamette
MaltAroma/Flavor Lightmaltsweetnessispresentintheflavor.Bread,toast,
biscuitandwheatflavorsarecommon.
MaltIngredients AmericanTwo-Row,Crystal
Otheringredients Mayincludeupto25percentMaltedWheatandsugar
adjuncts.
PalateBody Soft
Temperature 45-50F
Water Varies
YEAST
Type LagerorAle
Esters Fruityestersmaybeperceivedbutnotpredominant.
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ENGLISH-STYLEPALEALE/ESB
ESBstandsforextraspecialbitter.Thisstyleisknownforitsbalanceandtheinterplaybetweenmaltandhopbitterness.Englishpalealesdisplay
earthy,herbalEnglish-varietyhopcharacter.Mediumtohighhopbitterness,flavorandaromashouldbeevident.Theyeaststrainsusedinthese
beerslendafruitinesstotheiraromaticsandflavor,referredtoasesters.Theresidualmaltanddefiningsweetnessofthisrichlyflavored,fullbodiedbitterismediumtomedium-high.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.056
1.008-1.016
4.4%-5.3%
20-40
0.50-0.71
5-12
1.5-2
71-80
5BarrelPaleAle OdellBrewingCo.
RoyalScandal PeticolasBrewingCo.
MoondogAle GreatLakesBrewingCo.
StyleA-Z
Alcohol Mild
Color GoldtoCopper
Carbonation(Visual) SlowRisingBubbles
FOODPAIRINGS
Cheese English-StyleCheeses
Entre RoastedChicken,FishandChips
Dessert MapleBreadPudding
Glass NonicPint
HopAroma/Flavor Hopflavorismediumtomedium-high.Hopbitternessis
mediumtomedium-high
MaltAroma/Flavor Residualmaltanddefiningsweetnessismediumto
medium-high
MaltIngredients BritishPaleAle,Crystal
Otheringredients Someversionsusesugar,cornorwheat
PalateBody Moderate
PalateCarbonation Low
Temperature 50-55F
Water Someversionsusemediumtohighsulfate
YEAST
Type Ale
Esters Fruity-esterandverylowdiacetylflavorsareacceptable,
butshouldbeminimizedinthisformofbitter
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AMERICANINDIAPALEALE/IPA
StyleFamily:IndiaPaleAles
Characterizedbyfloral,fruity,citrus-like,pineyorresinousAmerican-varietyhopcharacter,thisstyleisallabouthopflavor,aromaandbitterness.
Thishasbeenthemost-enteredcategoryattheGreatAmericanBeerFestivalformorethanadecade,andisthetop-sellingcraftbeerstylein
supermarketsandliquorstoresacrosstheU.S.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.060-1.075
1.012-1.018
6.3%-7.6%
50-70
0.83-0.93
6-14
2-2.5
76-80
PalletJackIPA BarleyBrownBeer
IPA TapItBrewingCo.
UnionJack FirestoneWalkerBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Dry-hoppingiscommon
Color GoldtoCopper,Red/Brown
FOODPAIRINGS
Cheese BlueCheeses
Entre SpicyTunaRoll
Dessert PersimmonRicePudding
Glass Tulip
HopAroma/Flavor Hoparomaishighandhopflavorisstrongbothwithfloral
qualitiesandcitrus-like,piney,resinousorsulfur-like
American-varietyhopcharacter.Hopbitternessis
medium-hightoveryhigh
HopIngredients Centennial,Simcoe,Amarillo
MaltAroma/Flavor Biscuit,Bready,Caramel
MaltIngredients AmericanTwo-Row
PalateBody SofttoSticky
Temperature 50-55F
Water Highmineralcontent
YEAST
Type Ale
Esters Citrus,TropicalFruit,Pine
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ENGLISH-STYLEINDIAPALEALE/IPA
Steepedinlore(andextrahops),theIPAisastrongerversionofapaleale.CharacterizedbystiffEnglish-stylehopcharacter(earthy,floral)and
increasedalcoholcontent.Englishyeastlendsafruityflavorandaroma.DifferentfromitsAmericancounterparts,thisstylestrikesabalance
betweenmaltandhopsforamoreroundedflavor.Thereisalsoalotofmythologysurroundingthecreationofthisstyle,whichisstilldebated
today.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.050-1.064
1.012-1.018
5.1%-7.1%
35-63
0.70-0.98
6-14
2-2.5
72-76
TaproomIPA FirestoneWalkerBrewingCo.
SamAdamsLattitude48HallertauMittelfrueh
BostonBeerCo.
EastIndiaIPA BrooklynBrewery
StyleA-Z
Alcohol NotDetectabletoNoticeable
Color GoldtoCopper
FOODPAIRINGS
Cheese AgedCheddar
Entre FettuccineAlfredo
Dessert GingerSpiceCake
Glass NonicPint
HopAroma/Flavor Hoparomaismediumtohigh,oftenflowery.Hopflavor
andbitternessaremediumtohigh.Earthyandherbal
English-varietyhopcharacterisperceived,butmaybea
resultoftheskillfuluseofhopsofothernationalorigins
MaltAroma/Flavor Bready,Biscuit,Toast,Caramel,Toffee
MaltIngredients BritishPaleAle,Crystal,Biscuit
PalateBody Moderate
Temperature 45-50F
Water Highmineralcontent.Mayincludesubtlesulfurcontent
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruityesteraromasaremoderatetoverystrong
Diacetylcanbeabsentormaybeperceivedatverylow
levels
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IMPERIALINDIAPALEALE
Highhopbitterness,flavorandaroma.Hopcharacterisfreshandevidentfromutilizationofanyvarietyofhops.Alcoholcontentismedium-highto
highandnotablyevidentwithamedium-hightofullbody.Theintentionofthisstyleistoexhibitthefreshandevidentcharacterofhops.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.075-1.100
1.012-1.020
7.6%-10.6%
65-100
0.87-1.00
5-16
2-2.5
80-84
HopJuJu FatHeadsBrewery
2x4 ThaiMeUpBrewery
Furious SurlyBrewingCo.
StyleA-Z
Alcohol Noticeable
Brewing/ConditioningProcess Dry-hoppingiscommon
Color GoldtoLightBrown
Clarity CleartoHazy
FOODPAIRINGS
Cheese RichCheeses
Entre Bone-InPorkChops,MisoSalmon
Dessert CarrotCake
Glass Tulip
HopAroma/Flavor Hopflavorandaromaareveryhigh,shouldbefreshand
livelyandshouldnotbeharshinquality,derivingfromany
varietyofhops.Hopbitternessisveryhighbutnotharsh
MaltAroma/Flavor Maltcharacterismediumtohigh
MaltIngredients AmericanTwo-Row,Crystal,MaltedWheat
PalateLength/Finish Long
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruityesteraromaandflavorarehigh.
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AMERICANBROWNALE
StyleFamily:BrownAles
Roastedmalt,caramel-likeandchocolate-likecharactersshouldbeofmediumintensityinbothflavorandaroma.American-stylebrownaleshave
evidentlowtomediumhopflavorandaromaandmediumtohighhopbitterness.ThehistoryofthisstyledatesbacktoU.S.homebrewerswho
wereinspiredbyEnglish-stylebrownalesandporters.ItsitsinflavorbetweenthoseBritishstylesandismorebitterthanboth.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.060
1.010-1.018
4.2%-6.3%
25-45
0.62-0.75
15-26
2-2.5
70-75
FaceDownBrown TellurideBrewingCo.
Brown BrooklynBrewery
MooseDrool BigSkyBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Maybedry-hopped
Color DeepCoppertoVeryDarkBrown
Clarity Clear
CollarofFoam(Texture) ThintoFoamy
FOODPAIRINGS
Cheese AgedGouda
Dessert PearFritters
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorarelowtomedium.Hopbitterness
ismediumtohigh
HopIngredients U.S.,U.K.,Noble
MaltAroma/Flavor Caramel,Chocolate,Toast
MaltIngredients Pale,Crystal,Chocolate,Victory
PalateBody Varies
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruity-esterflavors,ifpresent,shouldbesubdued
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ENGLISH-STYLEBROWNALE
English-stylebrownalesrangefromdryer(NorthernEnglish)tosweeter(SouthernEnglish)maltiness.Roastmalttones(chocolate,nutty)may
sometimescontributetotheflavorandaromaprofile.Hopbitternessisverylowtolow,withverylittlehopflavorandaroma.Knownforrichand
advancedmaltaromaandflavorwithoutcenteringtoomuchonhops,thisstyleisextremelysessionableandfood-friendly.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.050
1.008-1.014
4.2%-6.0%
15-25
0.38-0.50
12-25
1-1.5
72-80
BanditBrown CityStarBrewing
NauticalNutBrown AleSmithBrewingCo.
Ellie'sBrown AveryBrewingCo.
StyleA-Z
Color CoppertoVeryDark
Clarity Clear
FOODPAIRINGS
Cheese AgedGouda
Entre RoastedPork,Steak,Nuts
Dessert PearFritters
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorisverylow.Hopbitternessisvery
lowtolow
MaltAroma/Flavor Balancerangesfromdrytosweetmaltiness.Roastmalt
tonesoftoffee,nutsandcaramelsometimescontributeto
theflavorprofile
MaltIngredients PaleAle,SpecialRoast,Victory,Crystal,PaleChocolate
PalateBody Soft
Temperature 50-55F
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruit(varies)
Diacetylshouldbeverylow,ifevident
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ENGLISH-STYLEMILD
Maltandcaramelarepartoftheflavorandaromaprofile,whilelicoriceandroastmalttonesmaysometimescontributeaswell.Hopbitternessis
verylowtolow.U.S.brewersareknowntomakelighter-coloredversionsaswellasthemorecommondarkmild.Thesebeersareverylowin
alcohol,yetoftenarestillmedium-bodiedduetoincreaseddextrinmalts.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.036
1.004-1.008
3.4%-4.4%
10-24
0.33-0.67
17-34
1-1.5
78-87
SSMinnowMild DryDockBrewingCo.
Bristlecone UintaBrewingCo.
GhettoBlaster MotorCityBrewingWorks
StyleA-Z
Color ReddishBrowntoVeryDark
FOODPAIRINGS
Cheese MildCheddar
Entre MushroomsandWildGame
Dessert DarkFruitTart
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
NonicPint
Hopflavorislowtoverylow
KentGoldings
Caramel,Chocolate,Coffee,Licorice,Raisin,Molasses.
Maltflavorsdominatetheflavorprofile
BritishPaleAle,Crystal,PaleChocolate,BlackPatent
Sugar(occasionally)
SofttoMouth-Coating
LowtoMedium
ShorttoMedium
50-55F
Varies
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruity-esterflavors,ifpresent,areverylowtomedium-low
Diactylatlowlevelsiscommon
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SCOTCHALE/WEEHEAVY
StyleFamily:Scottish-StyleAles
Scotchalesareoverwhelminglymalty,witharichanddominantsweetmaltflavorandaroma.Acaramelcharacterisoftenpartoftheprofile.Some
examplesfeaturealightsmokedpeatflavor.ThisstylecouldbeconsideredtheScottishversionofanEnglish-stylebarleywine.Overlysmoked
versionswouldbeconsideredspecialityexamples.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.072-1.085
1.016-1.028
6.6%-8.5%
25-35
0.35-0.41
15-30
2-2.5
67-78
WeeHeavy DryDockBrewingCo.
WayHeavy PizzaPortBrewingCo.
DirtyBastard FoundersBrewingCo.
StyleA-Z
Alcohol NoticeabletoHot
Brewing/ConditioningProcess Traditionally,cooleralefermentationtemperatureswere
common
Color LightReddishBrowntoVeryDark
Clarity Clear
CountryofOrigin Scotland/UnitedKingdom
FOODPAIRINGS
Cheese PungentCheeses
Entre VarietyofMeatsandGame
Dessert CreamyDessertswithFruit
Glass Thistle
lowbutperceptible
MaltAroma/Flavor Dominatedbyasmooth,balancedsweetmaltiness.Will
alsohaveamediumdegreeofmalty,caramel-likearoma
andflavor
MaltIngredients BritishPaleAle,Crystal,Honey,PaleChocolate,Munich
andevenRoastedBarley
Temperature 50-55F
Water SoftWater(occasionally)
YEAST
Type Ale
Esters Plums,Raisin,DriedFruit.Apeaty/smokycharactermay
beevidentatlowlevels
FermentationByproducts Yeastcharacterssuchasdiacetylandsulfurare
acceptableatverylowlevels
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SCOTTISH-STYLEALE
StyleFamily:Scottish-StyleAles
Scottish-stylealesvarydependingonstrengthandflavor,butingeneralretainamalt-forwardcharacterwithsomedegreeofcaramel-likemalt
flavorsandasoftandchewymouthfeel.Someexamplesfeaturealightsmokedpeatflavor.Hopsdonotplayahugeroleinthisstyle.Thenumbers
commonlyassociatedwithbrandsofthisstyle(60/70/80andothers)reflecttheScottishtraditionoflistingthecost,inshillings,ofahogshead(large
cask)ofbeer.Overlysmokedversionswouldbeconsideredspecialityexamples.Smokeorpeatshouldberestrained.Thenumberscommonly
associatedwithbrandsofthisstyle(60/70/80andothers)reflecttheScottishtraditionoflistingthecost,inshillings,ofahogshead(largecask)of
beer.Overlysmokedversionswouldbeconsideredspecialityexamples.Smokeorpeatshouldberestrained.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.030-1.050
1.006-1.018
2.8%-5.3%
9-25
0.30-0.50
6-15
1.5-2
64-80
ScottishAle CampbellBrewingCo.
WeeHeavy MauiBrewingCo.
KiltLifter FourPeaksBrewery
StyleA-Z
Brewing/ConditioningProcess High-temperaturemashiscommontoemphasizeamore
dextrinouswort,lendingbiggerbodyandmouthfeeland
decreasingfermentablesugars.Traditionally,coolerale
fermentationtemperatureswerecommon.
Color GoldentoDarkChestnutorBrown
Clarity Clear
CountryofOrigin Scotland/UnitedKingdom
FOODPAIRINGS
Cheese PungentCheeses
Entre VarietyofMeatsandGame
Glass Thistle
low.
MaltAroma/Flavor Caramel,Toffee
MaltIngredients BritishPaleAle,Crystal,Honey,PaleChocolate,Munich
andevenRoastedBarley
Otheringredients WheatMalt,Sugar(occasionally)
PalateBody Soft
Temperature 50-55F
Water Highcarbonatewater
YEAST
Type
Phenols
Esters
Ale
Peaty,Earthy,Smoky
Notcommontostyle.
Diacetylandsulfurareacceptableatverylowlevels.
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GERMAN-STYLEBOCK
StyleFamily:Bocks
Traditionalbocksareall-maltbrewsandarehighinmaltsweetness.Maltcharactershouldbeabalanceofsweetnessandtoastedornut-likemalt.
Bocktranslatesasgoat!
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.066-1.074
1.018-1.024
6.3%-7.6%
20-30
0.30-0.41
20-30
2.5approximately
68-73
TroegenatorDoubleBock TroegsBrewingCo.
ButtHeadBock TommyknockerBrewery&Pub
RockefellerBock GreatLakesBrewingCo.
StyleA-Z
Color DarkBrowntoVeryDark
Clarity Clear
FOODPAIRINGS
Cheese AgedSwiss
Entre GrilledRib-Eye
Dessert Chocolate
Glass Tulip
HopAroma/Flavor Hopflavorislow.Hopbitternessisperceivedasmedium,
increasingproportionatelywithstartinggravity
MaltAroma/Flavor Highmaltcharacterwitharomasoftoastedornut-like
malt,butnotcaramel
MaltIngredients Pilsner,Munich,CaraMunich,MeussdoerfferRost,
Melanoidin
PalateBody Soft
Temperature 45-50F
YEAST
Type Lager
Esters Fruity-esteraromasshouldbeminimal,ifpresent
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GERMAN-STYLEDOPPELBOCK
StyleFamily:Bocks
Doppelmeaningdouble,thisstyleisabiggerandstrongerversionofthelower-gravityGerman-stylebockbeers.Originallymadebymonksin
Munich,thisstyleisveryfood-friendlyandrichinmellanoidinsreminiscentoftoastedbread.Coloriscoppertodarkbrown.Maltysweetnessis
dominantbutshouldnotbecloying.MaltcharacterismorereminiscentoffreshandlightlytoastedMunich-stylemalt,moresothancaramelor
toffeemalt.Doppelbocksarefull-bodied,andalcoholicstrengthisonthehigherend.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.074-1.080
1.014-1.020
6.6%-7.9%
17-27
0.23-0.34
12-30
2.5approximately
75-81
SamuelAdamsDoubleBock BostonBeerCo.
UberBock GreatDanePub&BrewingCo.
Consecrator Bell'sBrewery,Inc.
StyleA-Z
Color CoppertoDarkBrown
Clarity Clear
FOODPAIRINGS
Cheese StrongCheeses
Entre PorkorHam
Dessert GermanChocolateCake
Glass Tulip
HopAroma/Flavor Hoparomashouldbeabsent.Hopflavorandbitterness
arelow
MaltAroma/Flavor Dominantaromasarereminiscentoffreshandlightly
toastedMunich-stylemalt,moresothancaramelortoffee.
Someelementsofcaramelandtoffeecanbeevidentin
aromaandcontributetocomplexity,butthepredominant
maltaromaisanexpressionoftoastedbarley
MaltIngredients Pilsner,Munich,Vienna,CaraMunich
PalateBody Soft
Temperature 45-50F
Water Varies
YEAST
Type Lager
Esters Prune,Plum,Grape
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GERMAN-STYLEMAIBOCK
StyleFamily:Bocks
Sometimesalsocalledhellerbock(meaningpalebock),thisstyleispalerincolorandmorehop-centricthantraditionalbockbeers.Alightly
toastedand/orbreadymaltcharacterisoftenevident.Sometimesalsocalledhellerbockmeaningpalebock.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.066-1.074
1.012-1.020
6.3%-8.1%
20-38
0.30-0.51
4-9
2.5approximately
73-82
ElixirMaibock AbitaBrewery
Maibock MadFoxBrewingCo.
Maibock SmuttynoseBrewingCo.
StyleA-Z
Color PaletoLightAmber
Clarity Clear
FOODPAIRINGS
Cheese Swiss
Entre Ham
Dessert WhiteChocolateCheesecake
Glass Goblet
HopAroma/Flavor Hoparomaandflavorarelowtomediumlow,deriving
fromnoble-typehops.Hopbitternessislow
MaltAroma/Flavor Alightlytoastedand/orbreadymaltaromaisoften
evident.Roastedorheavytoast/caramelmaltaromas
shouldbeabsent
MaltIngredients Pilsner,Munich,Vienna
PalateBody Soft
Temperature 45-55F
Water Varies
YEAST
Type Lager
Esters Fruity-esterflavorsmaybelow,ifpresent
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GERMAN-STYLEWEIZENBOCK
StyleFamily:Bocks
ThisbeerisawheatversionofaGerman-stylebock,orabiggerandbeefierdunkelweizen.Maltmellanoidinsandweizenaleyeastarethestar
ingredients.Ifservedwithyeast,theappearancemayappropriatelybeverycloudy.Withflavorsofbreadymaltanddarkfruitslikeplum,raisin,and
grape,thisstyleislowonbitternessandhighoncarbonation.Balancedclove-likephenolsandfruity,banana-likeestersproduceawell-rounded
aroma.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.066-1.080
1.016-1.028
7.0%-9.5%
15-35
0.23-0.44
4.5-30
2.5-3
65-76
Weizenbock SierraNevadaBrewingCo.
Moonglow VictoryBrewingCo.
Weizenbock AleSmithBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Adecoctionmashiscommonlyused.Unfilteredand
yeasty
Color GoldtoVeryDark
Clarity Hazy
FOODPAIRINGS
Cheese Manchego
Entre ChickenandDumplings
Dessert BananaBread
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Tulip
Hoparomaisnotperceived.Hopbitternessislow
GermanNoble
Nutmeg,vanilla,caramel,plums,prunes,raisins,grapes
andcocoa,withrumandbrandyflavorstoboot.Medium
maltysweetnessispresent.Ifdark,amildroastedmalt
aromaandflavorshouldemerge
MaltedWheat,Munich,Special"B",Crystal,Pale
Chocolate
ModeratetoMouth-Coating
Medium
MediumtoLong
45-55F
Varies
YEAST
Type
Phenols
Esters
WeizenAle
Clove
Fruity-esterandbanana-likeelements
Ifservedwithyeast,appearancemayappropriatelybe
verycloudy
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AMERICANIMPERIALPORTER
StyleFamily:Porters
DefinitivelyAmerican,theseportersshouldhavenoroastedbarleyflavorsorstrongburnt/blackmaltcharacter.Mediumcaramelandcocoa-like
sweetnessispresent,withcomplementinghopcharacterandmalt-derivedsweetness.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.080-1.100
1.020-1.030
7.0%-12.0%
35-50
0.44-0.50
40+
2-2.5
70-75
GonzoImperialPorter FlyingDogBrewery
NorthstarImperialPorter TwistedPineBrewingCo.
StyleA-Z
Alcohol Noticeable
Color Black
Clarity Opaque
FOODPAIRINGS
Cheese SmokedGouda
Entre ChickenMoleEnchiladas
Dessert BlondieButterscotchBrownies
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarelowtomedium-high.Hop
bitternessismedium-lowtomedium
MaltAroma/Flavor Noroastedbarleyorstrongburnt/blackmaltcharacter
shouldbeperceived.Mediummalt,caramelandcocoalikesweetnessispresent
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Ale-likefruityesterflavorsshouldbeevidentbutnot
overpowering,complementinghopcharacterandmaltderivedsweetness
FermentationByproducts Diacetylshouldbeabsent
58/86
9/10/2015
BALTIC-STYLEPORTER
StyleFamily:Porters
Asmooth,cold-fermentedandcold-lageredbeerbrewedwithlageryeast.Becauseofitsalcoholicstrength,itmayincludeverylowtolowcomplex
alcoholflavorsand/orlagerfruitinesssuchasberries,grapesandplums(butnotbananaale-likefruitinessfromwarm-temperaturefermentationis
notappropriate).Thisstylehasthemaltflavorsofabrownporterandtheroastofaschwarzbier,butisbiggerinalcoholandbody.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.072-1.092
1.016-1.022
7.6%-9.3%
35-40
0.47-0.49
40+
2-2.5
76-78
BlackEagleBalticPorter BlackToothBrewingCo.
BattleAxeBalticPorter FatHead'sBrewery
StyleA-Z
Alcohol Noticeable
Brewing/ConditioningProcess Brewedwithlageryeastandcold-fermented
Color VeryDeepRubyorGarnettoBlack
FOODPAIRINGS
Cheese AgedGouda
Entre PrimeRib
Dessert DeconstructedS'mores
Glass Tulip
HopAroma/Flavor Hoparomaandflavorareverylow.Hopbitternessislow
tomedium-low
MaltAroma/Flavor Distinctivemaltaromasofcaramelizedsugars,licorice,
andchocolate-likenotesofroastedmaltsanddarksugars
arepresent.Roasteddarkmaltssometimescontributea
coffee-likeroastedbarleyaroma.Lowsmokyaromafrom
maltmaybeevident.Debitteredroastedmaltsarebest
usedforthisstyle
MaltIngredients Munich,Vienna,Pilsner,Crystal,Special"B",Carafa
SpecialII,Chocolate
Temperature 45-50F
Water Varies
YEAST
Type Lager
Esters Mayincludeverylowtolowcomplexalcoholflavorsand/or
lagerfruitinesssuchasberries,grapes,plums,butnot
bananaale-likefruitinessfromwarmtemperature
fermentationisnotappropriate
FermentationByproducts DiacetylandDMSflavorsshouldnotbeapparent
59/86
9/10/2015
ENGLISH-STYLEBROWNPORTER
StyleFamily:Porters
Brownportershavenoroastedbarleyorstrongburnt/blackmaltcharacter.Lowtomediummaltsweetness,caramelandchocolateisacceptable.
Hopbitternessismedium.Softer,sweeterandmorecaramel-likethanarobustporter,withlessalcoholandbody.Portersaretheprecursorstyleto
stouts.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.050
1.006-1.014
4.4%-6.0%
20-30
0.50-0.60
30-35
1.5-2
72-85
OldTomPorter PineyRiverBrewingCo.
PluffMudPorter HolyCityBrewingCo.
StyleA-Z
Alcohol Mild
Color DarkBrown(mayhaveredtint)toVeryDark
Clarity Opaque
Carbonation(Visual) SlowtoFastRisingBubbles
FOODPAIRINGS
Cheese Gruyere
Dessert ChocolatePeanutButterCookies
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorarenotperceivedtomedium.Hop
bitternessismedium
HopIngredients Fuggles
MaltAroma/Flavor Nutty,Chocolate,Caramel,Bready,Toffee
MaltIngredients BritishPaleAle,Brown,Crystal,Chocolate
Otheringredients Maycontainadditionalsugarsources
Temperature 50-55F
YEAST
Type Ale
Esters Fruityestersmaybepresent
60/86
9/10/2015
ROBUSTPORTER
StyleFamily:Porters
Oftenfeaturesmorebitterandroastedmaltflavorthanabrownporter,butnotquiteasmuchasastout.Robustportershavearoastmaltflavor,
oftenreminiscentofcocoa,butnoroastbarleyflavor.Theircaramelandmaltysweetnessisinharmonywiththesharpbitternessofblackmalt.Hop
bitternessisevident.WithU.S.craftbrewersdoingsomuchexperimentationinbeerstylesandingredients,thelinesbetweencertainstoutsand
portersareoftenblurred.Yetmanydeliberateexamplesofthesestylesdoexist.Diacetylisacceptableatverylowlevels.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.045-1.060
1.008-1.016
5.1%-6.6%
25-40
0.56-0.67
30+
2-2.5
73-82
PigIronPorter IronHillBrewery&Restaurant
MoonlightPorter RockBottomRestaurant&Brewery
BlackButtePorter DeschutesBrewery
StyleA-Z
Alcohol Mild
Color VeryDarktoBlack
Clarity Opaque
Carbonation(Visual) SlowtoFastRisingBubbles
FOODPAIRINGS
Cheese Gruyere
Dessert ChocolatePeanutButterCookies
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorareverylowtomedium.Hop
HopIngredients KentGoldings,Fuggles
MaltAroma/Flavor Grainy,Bready,Toffee,Caramel,Chocolate,Coffee.
Caramelandothermaltysweetnessisinharmonywiththe
sharpbitternessofblackmalt,withoutahighly
burnt/charcoalflavor
MaltIngredients Munich,Crystal,Chocolate,BlackPatent
Otheringredients Maycontainroastedbarley
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruityestersshouldbeevident,balancedwithallother
characters
FermentationByproducts Diacetylisacceptableatverylowlevels
61/86
9/10/2015
SMOKEPORTER
StyleFamily:Porters
Typicallythebaseforthisstyleisarobustporterthatisgivensmokydepththankstowood-smokedmalt.Traditionally,brewerswillcitethespecific
woodusedtosmokethemalt,anddifferentwoodswilllenddifferentflavorstothefinishedproduct.Smokeflavorsdissipateovertime.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.050-1.065
1.010-1.018
5.1%-8.9%
20-40
0.40-0.62
20+
Varies
72-80
SmokedPorter AlaskanBrewingCo.
SmokedPorter StoneBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Useofsmokedmaltsiscommon
Color DarkBrowntoBlack
Clarity Varies
FOODPAIRINGS
Cheese RedDragonCheddar
Entre GrilledSausage
Dessert S'mores
Glass Tulip
bitternessismediumtomedium-high
HopIngredients KentGoldings,Willamette
MaltAroma/Flavor Blackmaltcharactercanbeperceivedinsomeporters,
whileothersmaybeabsentofstrongroastedcharacter.
Mediumtohighmaltsweetness,caramelandchocolate
areacceptable
MaltIngredients Crystal,Chocolate,BlackPatent
Otheringredients CommonwoodsusedbyU.S.craftbrewerstosmokea
varietyofmalts:Apple,Alder,Beech,Cherry,Hickory,
Mesquite,Oak
PalateBody Soft
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruity-esteraromaisacceptable.Amildtoassertive
smokemaltaromawillbeinbalancewithotheraroma
characters
62/86
9/10/2015
AMERICANIMPERIALSTOUT
StyleFamily:Stouts
American-styleimperialstoutsarethestrongestinalcoholandbodyofthestouts.Blackincolor,thesebeerstypicallyhaveanextremelyrichmalty
flavorandaromawithfull,sweetmaltcharacter.Bitternesscancomefromroastedmaltsorhopadditions.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.080-1.100
1.020-1.030
7.0%-12.0%
50-80
0.62-0.80
40+
2-2.5
70-75
Epeteios LeftCoastBrewing
AnastasiaRussianImperialStout WeaselBoyBrewingCo.
Yeti GreatDivideBrewingCo.
StyleA-Z
Alcohol Noticeable
Color Black
Clarity Opaque
FOODPAIRINGS
Cheese AgedCheeses
Entre FoieGras
Dessert Flour-lessChocolateCake
Glass Snifter
HopAroma/Flavor Hoparomaandflavoraremedium-hightohigh,withfloral,
citrusand/orherbalhoparomas.Hopbitternessis
medium-hightoveryhighandbalancedwiththemalt
character
HopIngredients Horizon,KentGoldings
MaltAroma/Flavor BittersweetChocolate,Cocoa,Coffee
MaltIngredients Pale,BlackRoastedBarley,Special"B",CaraMunich,
Chocolate,PaleChocolate
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruityestersaregenerallyhigh
63/86
9/10/2015
AMERICANSTOUT
StyleFamily:Stouts
Acoffee-andchocolate-forwardale,butwithahoparomaandflavor,oftenfromacitrus-forwardvariety.Americanstoutsarebold,witha
distinctivedry-roastedbitternessinthefinish.Fruityestersshouldbelow,butheadretentionhigh.Theadditionofoatmealisacceptableinthis
styleandlendstothebodyandheadretention.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.050-1.075
1.010-1.022
5.7%-8.9%
35-60
0.70-0.80
40+
2.5-3
71-80
ShakespeareStout RogueAles
ObsidianStout DeschutesBrewery
StyleA-Z
Brewing/ConditioningProcess Additionalingredientssuchascoffee,chocolate,vanilla
beans,cherriesarecommon,asisoakaging
Color Black
FOODPAIRINGS
Cheese SharpCheddar
Entre GrilledLamb
Dessert CoffeeCake
Glass Tulip
HopAroma/Flavor Hoparomaandflavoraremediumtohigh,oftenwith
Americancitrus-typeand/orresinyhoparomas.Hop
HopIngredients Horizon,Centennial
MaltAroma/Flavor Lowtomediummaltsweetnesswithlowtomedium
caramel,chocolate,and/orroastedcoffeeflavoris
present,withadistinctivedry-roastedbitternessinthe
finish.Thecontributionofroastedbarleyandroastedmalt
toastringencyislowandnotexcessive.Slightroastedmalt
acidityisacceptable
MaltIngredients Pale,BlackRoastedBarley,Chocolate,Crystal
Otheringredients Oats(occasionally)
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruity-estersflavorsarelow,ifpresent
64/86
9/10/2015
ENGLISH-STYLEOATMEALSTOUT
StyleFamily:Stouts
Theadditionofoatmealaddsasmooth,richbodytothesebeers.Oatmealstoutsaredarkbrowntoblackincolor.Roastedmaltcharacteris
caramel-likeandchocolate-like,andshouldbesmoothandnotbitter.Coffee-likeroastedbarleyandmaltaromasareprominent.Thislow-to
medium-alcoholstyleispackedwithdarkermaltflavorsandarichandoilybodyfromoatmeal.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.038-1.056
1.008-1.020
3.8%-6.1%
20-40
0.53-0.71
20+
2-2.5
64-79
StagecoachStout FigueroaMountainBrewingCo.
BackRoadStout MillstreamBrewingCo.
VelvetMerlin FirestoneWalkerBrewingCo.
StyleA-Z
Alcohol Mild
Color DarkBrowntoBlack
Clarity Opaque
FOODPAIRINGS
Cheese AgedCheddar
Entre ChickeninMoleSauce
Dessert SweetPotatoCheesecake
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorareoptional,butshouldnot
overpowertheoverallbalanceifpresent.Hopbitternessis
medium
MaltAroma/Flavor Coffee-likeroastedbarleyandroastedmaltaromasare
prominent.Caramel-likeandchocolate-likeroastedmalt
aromashouldbeevident
MaltIngredients Pale,FlakedOats,Chocolate,Victory,Crystal,Black
RoastedBarley
Otheringredients Oats
Temperature 50-55F
Water Varies
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruityesterflavorsareverylow
Diacetylshouldbeabsentoratextremelylowlevels
65/86
9/10/2015
ENGLISH-STYLESWEETSTOUT(MILKSTOUT)
StyleFamily:Stouts
Sweetstout,alsoreferredtoascreamstoutormilkstout,isblackincolor.Maltsweetness,chocolateandcaramelshoulddominatetheflavor
profileandcontributetothearoma.Italsoshouldhavealowtomedium-lowroastedmalt/barley-derivedbitterness.Milksugar(lactose)lendsthe
stylemorebody.Thisbeerdoesuselactosesugar,sopeoplewithanintoleranceshouldprobablyavoidthisstyle.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.045-1.056
1.012-1.020
3.2%-6.3%
15-25
0.33-0.45
40+
1.5-2
64-73
MilkStout LeftHandBrewingCo.
UdderLove BeachwoodBrewery&BBQ
SamuelAdamsCreamStout BostonBeerCo.
StyleA-Z
Alcohol Mild
Color Black
Clarity Opaque
FOODPAIRINGS
Cheese ButteryCheddar
Entre MexicanMole,SpicyBBQ
Dessert ChocolateCake,IceCream
Glass NonicPint
lowtomedium-lowandservestobalanceandsuppress
someofthesweetnesswithoutcontributingapparent
flavornoraroma
MaltAroma/Flavor Maltsweetness,chocolate,andcaramelshoulddominate
theflavorprofile.Maltbitternessislowtomedium-lowand
derivedfromroastedmaltorbarley
MaltIngredients BritishPaleAle,BlackPatent,PaleChocolate,Crystal
Otheringredients Lactose
Temperature 50-55F
Water Highcarbonatewater
YEAST
Type Ale
Esters Fruityesterflavorsarelow,ifpresent
66/86
9/10/2015
IRISH-STYLEDRYSTOUT
StyleFamily:Stouts
Drystoutsareblack.Thesebeersachieveadry-roastedcharacterthroughtheuseofroastedbarley.Theemphasisoncoffee-likeroastedbarley
andamoderatedegreeofroastedmaltaromasdefinemuchofthecharacter.Hopbitternessismediumtomediumhigh.Thisbeerisoften
dispensedvianitrogengastapsthatlendasmooth,creamybodytothepalate.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.038-1.048
1.008-1.012
4.2%-5.3%
30-40
0.79-0.83
40+
1-1.5
75-79
BlarneySistersDryIrishStout ThirdStreetAleworks
SeasideStout PizzaPortBrewingCo.
O.V.L.Stout RussianRiverBrewingCo.
StyleA-Z
Color Black
CountryofOrigin Ireland
FOODPAIRINGS
Cheese IrishCheddar
Entre Seafood(Oysters),Ham
Dessert ChocolateDesserts
Glass NonicPint
HopAroma/Flavor Hoparomaandflavorarearenotperceivedtolow,from
European-typehops.Hopbitternessismediumtomedium
high
MaltAroma/Flavor Drystoutsachieveadry-roastedcharacterthroughthe
useofroastedbarley.Initialmaltandlightcaramelflavors
givewaytoadistinctivedry-roastedbitternessinthefinish.
Emphasisofcoffee-likeroastedbarleyandamoderate
degreeofroastedmaltflavorsdefinemuchofthe
character
MaltIngredients BritishPaleAle,FlakedBarley,BlackRoastedBarley
Temperature 50-55F
YEAST
Type Ale
Esters Fruityestersareminimalandovershadowedbymalt,high
hopbitternessandroastedbarleycharacter
FermentationByproducts Diacetylshouldbeverylow,ifevident
67/86
9/10/2015
BELGIAN-STYLEBLONDEALE
StyleFamily:BelgianStyles
Typicallyeasy-drinking,withalowbutpleasinghopbitterness.Thisisalight-tomedium-bodiedale,withalowmaltaromathathasaspicedand
sometimesfruity-estercharacter.Sugarissometimesaddedtolightentheperceivedbody.Thisstyleismediuminsweetnessandnotasbitteras
Belgian-styletripelsorgoldenstrongales.Itisusuallybrilliantlyclear.Theoverallimpressionisbalancebetweenlightsweetness,spiceandlowto
mediumfruityesterflavors.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.054-1.068
1.008-1.015
6.3%-7.9%
15-30
0.28-0.44
4-7
3-4
78-85
Blonde AllagashBrewingCo.
TiburonBlonde MarinBrewingCo.
StyleA-Z
FOODPAIRINGS
Cheese Brie
Entre SweetandSourChicken
Dessert AngelFoodCake
Glass Tulip
HopAroma/Flavor Hopflavorandaromaarenotperceivedtolow.Hop
bitternessisverylowtolow
HopIngredients Hallertau
MaltAroma/Flavor Maltaromaandflavorarelow
MaltIngredients Pilsner,MaltedWheat,Aromatic
Otheringredients BelgianCandiSugar(occasionally)
PalateBody SofttoModerate
Temperature 45-50F
Water Varies
YEAST
Type Ale
Phenols Spicy
Esters Lowtomediumfruity-esteraromasmaybepresentand
balancedwithlightmaltandspicearomas
68/86
9/10/2015
BELGIAN-STYLEDUBBEL
Belgian-styledubbelsrangefrombrowntoverydarkincolor.Theyhaveamaltysweetnessandcanhavechocolate-likecaramelaromaandflavor.
Hopbitternessismedium-lowtomedium.Yeast-generatedfruityesters(especiallybanana)canbeapparent.Oftenbottle-conditioned,aslight
yeasthazeandflavormaybeevident.Dubbelmeaningdouble,thisbeerisstillnotsobiginintensityastosurpasstheBelgian-stylequadrupel
thatisoftenconsidereditssibling.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.060-1.075
1.012-1.016
6.3%-7.6%
20-30
0.33-0.40
16-36
3-4
79-80
BrotherDavid'sDouble AndersonValleyBrewingCo.
Abbey NewBelgiumBrewingCo.
Double AllagashBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Sometimesextendedboilingtimeresultsinkettle
caramelization.Usuallybottleconditioned.
Color BrowntoVeryDark
FOODPAIRINGS
Cheese Washed-RindCheeses
Entre Apple-SmokedSausage
Dessert MilkChocolate
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarenotperceivedtolow.Hop
bitternessismedium-lowtomedium.
HopIngredients Tettnang
MaltAroma/Flavor Chocolate,Caramel,Toast
MaltIngredients Pilsner,CaraMunich,Special"B"
Otheringredients BelgianCandiSugar,OtherSugars
Temperature 50-55F
Water Varies
YEAST
Type
Phenols
Esters
Ale
Spicy,Pepper,Rose-like,Perfumy
Fruit(Banana)
Slightyeasthazeisoftenevidentwhenbottle-conditioned.
69/86
9/10/2015
BELGIAN-STYLEGOLDENSTRONGALE
Thesebeersarefruity,complexandoftenonthehigherendoftheABVspectrum,yetareapproachabletomanydifferentpalates.Lookfora
characteristicspicinessfromBelgianyeastandahighlyattenuateddryfinish.ThisstyleistraditionallydrierandlighterincolorthanaBelgian-style
tripel.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.064-1.096
1.008-1.024
7.1%-11.2%
20-50
0.31-0.52
3.5-10
4approximately
75-88
Pranqster NorthCoastBrewingCo.
BrooklynLocal1 BrooklynBrewery
Hades GreatDivideBrewingCo.
StyleA-Z
Alcohol Mild
Brewing/ConditioningProcess Bottle-conditioned.
Color PaletoCopper
Clarity Clear
CollarofFoam(Texture) Rocky
FOODPAIRINGS
Cheese TripleCreme
Entre BeerBatteredFriedShrimp
Dessert Baklava
Glass Tulip
HopAroma/Flavor Hoparomaandflavoraremedium-lowtomedium-high.
Hopbitternessismedium-lowtomedium-high.
HopIngredients CzechSaaz
MaltAroma/Flavor Thesebeerscanbemaltyinoverallimpression,ordryand
highlyattenuated.
Otheringredients CaneSugar.Herbsandspicesaresometimesusedto
delicatelyflavorthesestrongales.
PalateBody Soft
Temperature 40-45F
Water Varies
YEAST
Type
Phenols
Esters
Ale
Spicy,Pepper
Fruit(Pear,Orange,Apple)
Diacetylshouldbeverylow,ifevident.
70/86
9/10/2015
BELGIAN-STYLEPALEALE
Thesepalealesaregoldtocopperincolorandcanhavecaramelortoastedmaltflavor.Thestyleischaracterizedbylowbutnoticeablehop
bitterness,flavorandaroma.ThesebeerswereinspiredbyBritishpaleales.Theyareverysessionable.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.054
1.008-1.014
4.1%-6.3%
20-30
0.45-0.56
6-12
2.5approximately
74-82
RareVos BreweryOmmegang
SaintsDevotion TheLostAbbey
Perdition RussianRiverBrewingCo.
StyleA-Z
Color GoldtoCopper
Clarity Clear
FOODPAIRINGS
Cheese Taleggio
Entre TempuraFriedFishandChips
Dessert SavoryBreadPudding
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarelowbutnoticeablenoble-type
hopsarecommonlyused.Hopbitternessislowbut
noticeable.
MaltAroma/Flavor Caramel,Toast
MaltIngredients Pilsner,CaraMunich,Biscuit
Otheringredients BelgianCandiSugar(occasionally)
PalateBody Moderate
Temperature 40-50F
Water Varies
YEAST
Type Ale
Phenols Spicy
Esters Fruit(Pear,Orange)
71/86
9/10/2015
BELGIAN-STYLEQUADRUPEL
Thesebeersareambertodarkbrownincolor.Caramel,darksugarandmaltysweetflavorsdominate,withmedium-lowtomedium-highhop
bitterness.Quadshavearelativelylightbodycomparedtotheiralcoholicstrength.Ifaged,oxidativequalitiesshouldbemildandnotdistracting.
SometimesreferredtoasBelgianstrongdark.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.084-1.120
1.014-1.020
9.1%-14.2%
25-50
0.30-0.42
8-20
2.5-3
83-83
Four AllagashBrewingCo.
TheReverend AveryBrewingCo.
Salvation RussianRiverBrewingCo.
StyleA-Z
Color AmbertoDarkBrown
Clarity SlightHaze
FOODPAIRINGS
Cheese AgedGouda
Entre RoastedDuck
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarenotperceivedtoverylow.Hop
bitternessislowtomedium-low.
MaltAroma/Flavor Caramel,darksugarandmaltysweetflavorsandaromas
canbeintense,notcloying,whilecomplementing
fruitiness.
Temperature 50-55F
Water Varies
YEAST
Type Ale
Phenols Clove-likephenolicflavorandaromashouldnotbe
evident.
Esters Complexfruityflavorsreminiscentofraisins,dates,figs,
grapesand/orplumsemerge,oftenaccompaniedwitha
hintofwine-likecharacter.Perceptionofalcoholcanbe
extreme.
72/86
9/10/2015
BELGIAN-STYLESAISON
Beersinthiscategoryarepaletodeeplightbrownincolor.Oftenbottle-conditioned,withsomeyeastcharacterandhighcarbonation.Belgian-style
saisonmayhaveBrettanomycesorlacticcharacter,andfruity,horsey,goatyand/orleather-like.aromasandflavors.Specialtyingredients,
includingspices,maycontributeauniqueandsignaturecharacter.Commonlycalledfarmhousealesandoriginatingassummertimebeersin
Belgium,thesearenotjustwarm-weathertreats.U.S.craftbrewersbrewthemyear-roundandhavetakentoaddingavarietyofadditional
ingredients.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.080
1.010-1.014
4.4%-8.4%
20-40
0.50-0.50
4-14
3-3.5
83-75
Saison Funkwerks
RedBarn TheLostAbbey
Hennepin BreweryOmmegang
StyleA-Z
Brewing/ConditioningProcess Oftenbottle-conditioned,sometimesdry-hoppedand
fermentedathighertemperatures.
Color PaletoLightBrown
Clarity SlightHaze
FOODPAIRINGS
Cheese Brie
Entre Seafood(Mussels)
Dessert LemonGingerSorbet
Glass Tulip
HopAroma/Flavor Hoparomaislowtomedium.Hopbitternessismediumto
medium-high.
HopIngredients Noble,Styrian,EastKentGoldings
MaltAroma/Flavor Maltflavorislowbutprovidesfoundationfortheoverall
balance.
MaltIngredients Pilsner,Munich,MaltedWheat
Otheringredients SimpleSugar,Honey,Spelt.Specialtyingredients(spices,
herbs,flowers,fruits,vegetables,fermentablesugarsand
carbohydrates,specialyeastsofalltypes,woodaging,
etc.)maycontributeuniqueandsignaturecharacter.
PalateBody Soft
Temperature 45-55F
Water Highsulfatecontent
YEAST
Type
Phenols
Esters
Microorganisms
Pepper
Fruit(Orange,Lemon)
Lactobacilluspossible
Asmallamountofsouroracidicflavorisacceptablewhen
inbalancewithothercomponents.Thesebeersareoften
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bottle-conditioned,withsomeyeastcharacterandhigh
carbonation.
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BELGIAN-STYLETRIPEL
Complex,sometimesmildspicyflavorcharacterizesthisstyle.Yeast-drivencomplexityiscommon.TripelsareoftenonthehigherendoftheABV
spectrum,yetareapproachabletomanydifferentpalates.Thesebeersarecommonlybottle-conditionedandfinishdry.Tripelsaresimilarto
Belgian-stylegoldenstrongales,butaregenerallydarkerandhaveamorenoticeablemaltsweetness.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.070-1.092
1.008-1.018
7.1%-10.1%
20-45
0.29-0.49
4-9
3-4
80-89
Exit4 FlyingFishBrewingCo.
Tripel GreenFlashBrewingCo.
Tripel NewBelgiumBrewingCo.
StyleA-Z
Alcohol Mild
Clarity Clear
FOODPAIRINGS
Cheese TripleCreme
Entre RoastedTurkey
Dessert CaramelizedBananaCremeBrulee
Glass Tulip
HopAroma/Flavor Hoparomaandflavorarenotperceivedtolow.Hop
bitternessismediumtomedium-high.
HopIngredients Tetnang,CzechSaaz
MaltAroma/Flavor Lowsweetnessfromverypalemaltsispresent.
MaltIngredients BelgianPilsner
Otheringredients BrewingSugar(occasionally)
Temperature 40-45F
Water SoftWater
YEAST
Type Ale
Phenols Complex,sometimesmildspicyflavor.Clove-likephenolic
flavormaybeevidentatverylowlevels.
Esters Fruit(Orange,Banana)
FermentationByproducts Traditionaltripelsarebottle-conditionedandmayexhibit
slightyeasthaze,buttheyeastshouldnotbeintentionally
roused.
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AMERICANBARLEYWINE
StyleFamily:StrongAles
Thesealesrangefromambertodeepred/copper-garnetincolor.Acarameland/ortoffeearomaandflavorareoftenpartofthemaltcharacter
alongwithhighresidualmaltysweetness.Complexityofalcoholsisevident.Fruity-estercharacterisoftenhigh.AswithmanyAmericanversionsof
astyle,thisbarleywinealeistypicallymorehop-forwardandbitterthanitsU.K.counterpart.Lowlevelsofage-inducedoxidationcanharmonize
withotherflavorsandenhancetheoverallexperience.Sometimessoldasvintagereleases.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.090-1.120
1.024-1.028
8.5%-12.2%
60-100
0.67-0.83
11-18
2-2.5
73-77
Bigfoot SierraNevadaBrewingCo.
OldFoghorn AnchorBrewingCo.
OldCrustacean RogueAles
StyleA-Z
Brewing/ConditioningProcess Dry-hoppingandagingarecommon
Color AmbertoDeepRedorCopper-Garnet
FOODPAIRINGS
Cheese StrongBlueCheeses
Entre BeefCheek
Dessert RichDesserts
Glass Snifter
HopAroma/Flavor Hoparomaandflavoraremediumtoveryhigh.Hop
bitternessishigh.American-typehopsareoftenused,but
notnecessaryforthisstyle
HopIngredients Magnum,Chinook,Centennial,Amarillo
MaltAroma/Flavor Caramel,Toffee,Bready,Sweet
MaltIngredients Pale,Crystal,PaleChocolate,Special"B"
PalateBody Mouth-CoatingtoSticky
Temperature 50-55F
Water Varies
YEAST
Type
Phenols
Esters
Ale
Notcommontostyle
Fruity-esterflavorsareoftenhigh
Verylowlevelsofdiacetylmaybeacceptable
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AMERICANIMPERIALREDALE
TheuseofAmericanhopsinthisalelendstotheperceptionofmediumhopbitterness,flavorandaroma.Coupledwithasolidmaltprofile,this
shouldbeabeerwithbalancebetweenhopbitternessandmaltsweetness.Somebrewerieswillchoosetobottle-conditionthisstyle,leadingto
possiblefruityestersandsomehazeintheirappearance.ThisisanotherexampleofmodernAmericanbrewerstakinganestablishedstyleand
boostingtheflavor.Californiabrewersarecreditedwithcreatingthisinnovativestyle.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.080-1.100
1.020-1.028
8%-10.6%
55-85
0.69-0.85
10-17
2-2.5
72-75
RinoChaser PizzaPortBrewingCo.
BigHoppyMonsterImperialRedAle TerrapinBeerCo.
Believer NinkasiBrewing
StyleA-Z
Alcohol
Brewing/ConditioningProcess
Color
Clarity
MildtoNoticeable
Dry-hoppingiscommon
DeepAmbertoDarkCopperorReddishBrown
SlightHazetoClear.Unfilteredversions:HazytoVery
Cloudy
CollarofFoam(HeadRetention) PoortoGood
CollarofFoam(Texture) ThintoFluffy
FOODPAIRINGS
Cheese Mozzarella
Entre CornedBeefHash
Dessert ToffeePudding
Glass Tulip
HopAroma/Flavor Hoparoma,flavorandbitternessarehighbutbalanced,
arisingfromanyvarietyofhops
MaltAroma/Flavor Mediumtohighcaramelmaltcharacterispresent
Otheringredients Varies
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Medium.
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BRITISH-STYLEBARLEYWINEALE
Astrongalethatleansheavilyonmaltcharacteristicsforflavor.Withawidecolorrangeandtypicallyhighinalcohol,thisisastylethatisoften
agedandwillevolvewellovertime.Astheyadvanceinage,thesebeersdevelopoxidativecharacteristicsincludinghoneyandtoffeeflavorsand
aromas,darkercolors,lessenedbitternessandmore.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.085-1.120
1.024-1.028
8.5%-12.0%
40-60
0.47-0.50
14-22
1.5-2
72-77
OldNumbskull AleSmithBrewingCo.
OldStockAle NorthCoastBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Agingiscommon
Color TawnyCoppertoDeepRedorCopper-Garnet
FOODPAIRINGS
Cheese EnglishStilton
Entre MoroccanDuck
Dessert DarkChocolate
Glass Snifter
HopAroma/Flavor Hopflavorandaromaareverylowtomedium.Hop
bitternessislowtomedium.English-typehopsareoften
used,butnotnecessaryforthisstyle
HopIngredients KentGoldings,Horizon
MaltAroma/Flavor Nutty,Caramel,Biscuit
MaltIngredients EnglishPale,CaraMunich,Crystal
Temperature 50-55F
Water Varies
YEAST
Type Ale
Esters Fruity-estercharactersareoftenhighandbalancedwith
thehighalcoholcontent
FermentationByproducts Lowlevelsofdiacetylmaybeacceptable
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ENGLISH-STYLEOLDALE
Adistinctivequalityofthesealesisthattheiryeastundergoesanagingprocess(oftenforyears)inbulkstorageorthroughbottleconditioning,
whichcontributestoarich,wine-likeandoftensweetoxidationcharacter.Oldalesarecopper-redtoverydarkincolor.Complexesterycharacter
mayemerge.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.058-1.088
1.014-1.030
6.3%-9.1%
30-65
0.52-0.74
12-30
2approximately
66-76
IrishWalker OldeHickoryBrewing
Heini'sHooch TheChurchBrewWorks
Curmudgeon FoundersBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Typicallymashedathighertemperaturestoreduce
attenuation.Wood-agednotessuchasvanillinare
acceptable.
Color Copper-RedtoVeryDark
Clarity Opaque
CollarofFoam(Texture) ThintoFoamy
FOODPAIRINGS
Cheese DoubleGloucester
Entre RoastBeefandLamb
Dessert SpicedPlumWalnutTart
Glass Snifter
bitternessisminimalbutevident.
MaltAroma/Flavor Amaltyandsometimescaramel-likesweetnessmaybe
evident.
MaltIngredients Pale,Chocolate,BlackPatent
Otheringredients Molasses,Treacle,InvertSugar,DarkSugar
PalateBody ModeratetoMouth-Coating
Temperature 40-45F
Water Varies
YEAST
Type
Phenols
Esters
Microorganisms
Notcommontostyle.
Fruit(Varies)
Lactobacilluspossible.Horsey,goaty,leatheryand
phenoliccharacterevolvedfromBrettanomycesorganisms
andaciditymaybepresentbutshouldbeatlowlevelsand
balancedwithotherflavors.
FermentationByproducts Diacetylisacceptableatverylowlevels.
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AMERICANBRETT
StyleFamily:Wild/SourBeers
Theseuniquebeersvaryincolorandcantakeonthehuesofaddedfruitsorotheringredients.Theevolutionofnaturalaciditydevelopsbalanced
complexity.Horsey,goaty,leathery,phenolicandsomefruityacidiccharacterderivedfromBrettanomycesorganismsmaybeevident,butin
balancewithothercomponentsofthebeer.Brettbeerandsourbeerarenotsynonymous.Brettbeermaycontainacidiccomponents,butthe
presenceofacidityinallBrettanomycesbeersshouldnotbeassumedordominate.Horsey,goaty,leathery,andphenoliccharacteristicsderived
fromBrettanomycesorganismsmaybeevident,notdominantandinbalancewithothercharacter.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Serenity WickedWeedBrewing
SeizoenBretta LogsdonFarmhouseAles
Sanctification RussianRiverBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Woodvesselsmaybeusedduringthefermentationand
agingprocess.Blendingisalsocommon
Color Varies
Clarity Varies
FOODPAIRINGS
Cheese EarthyFarmhouseCheeses
Entre GrilledorRoastedGame
Dessert Fruit-FilledPastries
Glass Tulip
HopAroma/Flavor Hoparoma,flavorandbitternessareevidentoverafull
rangefromlowtohigh
Otheringredients Fruit(occasionally)
PalateBody Varies
Temperature 45-55F
Water Varies
YEAST
Type
Phenols
Esters
Microorganisms
Brettanomyces,Ale/Lagerpossible
Canbepresent
Canbepresent
Brettanomycespossible
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AMERICANSOUR
Theaciditypresentinthesebeersisusuallyintheformoflactic,aceticandotherorganicacidsnaturallydevelopedwithacidifiedmaltinthemash,
orproducedduringfermentationbytheuseofvariousmicroorganisms.Thesebeersmayderivetheirsourflavorfrompureculturedformsof
souringagentsorfromtheinfluenceofbarrelaging.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
Varies
Varies
Varies
Varies
Varies
Varies
Varies
Varies
ChingChing BendBrewingCo.
BarrelSelectGold CaptainLawrenceBrewingCo.
LoveChildNo.3 BoulevardBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Woodvesselsmaybeusedduringthefermentationand
agingprocess,butwood-derivedflavorssuchasvanillin
mustnotbepresent
Color Anyrangeofcolor,andmaytakeonthecolorofother
ingredients
Clarity Varies
FOODPAIRINGS
Cheese StronglyFlavoredCheeses
Entre Varies
Glass Goblet
HopAroma/Flavor Hoparoma,flavorandbitternessareevidentoverafull
rangefromlowtohigh
MaltAroma/Flavor Indarkerversions,roastedmalt,caramel-likeand
chocolate-likearomasaresubtlypresent
Otheringredients Varies
PalateBody Varies
Temperature 40-50F
Water Varies
YEAST
Type Ale,Brettanomycespossible
Esters Moderatetointense,yetbalanced,fruityesteraromasare
evident
Microorganisms Lactobacillus
FermentationByproducts Bacteria-andyeast-inducedhazeareacceptableatany
temperature
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BELGIAN-STYLEFLANDERS
Analewithcharacterandbalance,thankstolacticsournessandaceticacid.Cherry-likeflavorsareacceptable,asismaltsweetnessthatcanlend
bitternessandacocoa-likecharacter.Oakorotherwood-likeflavorsmaybepresent,evenifthebeerwasnotagedinbarrels.Overall,thestyleis
characterizedbyslighttostronglacticsourness,andFlandersredssometimesincludeabalanceddegreeofaceticacid.Brettanomycesproducedflavorsmaybeabsentorverylow.Thisstyleisamarvelinflavorcomplexity,combiningmalt,yeast,microorganisms,acidityandlow
astringencyfrombarrelaging.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.056
1.008-1.016
4.8%-6.6%
5-18
0.11-0.32
12-25
2-2.5
71-82
Enigma NewGlarusBrewing
OudTart TheBruery
LaFolie NewBelgiumBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Blendingiscommon.Oak-likeorwoodycharactersmaybe
pleasantlyintegratedintotheoverallpalatewhenagedin
oakbarrels
Color CoppertoVeryDark
FOODPAIRINGS
Cheese Mimolette
Entre BeefCarbonnade
Dessert PumpkinPie
Glass Tulip
perceivedtobeverylowtomedium-low
MaltAroma/Flavor Roastedmaltaromasincludingacocoa-likecharacterare
acceptableatlowlevels.Averylowdegreeofmalt
sweetnessmaybepresent
MaltIngredients Vienna,MunichSpecial"B",Aromatic
PalateBody Varies
Temperature 45-50F
Water Varies
YEAST
Type Brettanomyces
Esters Fruit-esteraromas,whichareoftencherry-like,are
apparent.Mayalsohavenotesofraisins,plums,figsand
prunes
Microorganisms Lactobacilluspossible
FermentationByproducts Someversionsmaybemorehighlycarbonatedand,when
bottle-conditioned,mayappearcloudywhenserved
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BELGIAN-STYLEFRUITLAMBIC
Oftenknownascassis,framboise,kriek,orpeche,afruitlambictakesonthecolorandflavorofthefruititisbrewedwith.Itcanbedryorsweet,
clearorcloudy,dependingontheingredients.NotesofBrettanomycesyeastareoftenpresentatvariedlevels.Sournessisanimportantpartofthe
flavorprofile,thoughsweetnessmaycompromisetheintensity.Theseflavoredlambicbeersmaybeverydryormildlysweet.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.040-1.072
1.008-1.016
5.7%-8.9%
15-21
0.29-0.38
Varies
4approximately
78-80
CherryLambic UplandBrewingCo.
CoolshipRed AllagashBrewingCo.
TransatlantiqueKriek NewBelgiumBrewingCo.
StyleA-Z
Alcohol Varies
Brewing/ConditioningProcess Oldlambicisblendedwithnewlyfermentingyounglambic
tocreatethisstyle.Fruitisaddedaswell.Thesebeersare
agedinoak
Color Huedwithcolorreflectingthechoiceoffruit
Clarity Varies
CollarofFoam(Texture) RockytoMousse-like
FOODPAIRINGS
Cheese Chvre
Entre PineappleCeviche
Dessert ChocolateCremeCaramel
Glass Tulip
HopAroma/Flavor Hoparoma,flavorandbitternessarenotperceivedtovery
low,andcanincludecheesyorflorallavendernotes
HopIngredients Aged,stalehops
MaltAroma/Flavor Sweetmaltcharactersarenotperceived
MaltIngredients Pilsner,FlakedWheat
Otheringredients UnmaltedWheat,Fruit
PalateBody Varies
Temperature 45-50F
Water Varies
YEAST
Type
Phenols
Esters
Microorganisms
Canbepresent
Canbepresent.
Cloudinessisacceptable
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BELGIAN-STYLELAMBIC/GUEUZE
Naturallyandspontaneouslyfermentedbeerswithhightoveryhighlevelsofesters,plusbacterialandyeast-derivedsournessthatsometimes
includesaceticflavors.Lambicsarenotblended,whilethegueuzestyleblendsoldandnewlambicswhicharere-fermentedinthebottle.
Historically,theyaredryandcompletelyattenuated,exhibitingnoresidualsweetnesseitherfrommalt,sugarorartificialsweeteners.Sweet
versionsmaybecreatedthroughtheadditionofsugarsorartificialsweeteners.Manyexamplesofthisstylearemadetoresemblethethegueuze
lambicbeersoftheBrusselsarea,whereitoriginated.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.044-1.056
1.000-1.010
6.3%-8.9%
9-23
0.20-0.41
6-13
1-1.5
82-100
AmericanBlackberrySour NewGlarusBrewing
SourReserve UplandBrewingCo.
Supplication RussianRiverBrewingCo.
StyleA-Z
Brewing/ConditioningProcess Oldlambicisblendedwithnewly-fermentedyounglambic.
Thesebeersareagedinoak.
Color GoldtoMediumAmber
Clarity Brilliant(buthazemayexistfromyeastsedimentfrom
bottlefermentation)
FOODPAIRINGS
Cheese MascarponewithFruit
Entre Shellfish(Mussels)
Dessert RichChocolateCake
Glass Tulip
HopAroma/Flavor Hoparoma,flavorandbitternessarenotperceivedtovery
low,andcanincludecheesyorflorallavendernotes.
HopIngredients Aged,stalehops
MaltAroma/Flavor Sweetmaltcharactersarenotperceived.
MaltIngredients Pilsner,FlakedWheat
Otheringredients UnmaltedWheat
PalateBody DryingtoSoft
PalateCarbonation VeryLowtoHigh
Temperature 40-50F
Water Varies
YEAST
Type
Esters
Microorganisms
Hightoveryhighfruityesteraromasarepresent.
Characteristichorsey,goaty,leatheryandphenolic
aromasderivedfromBrettanomycesyeastareoften
presentatmoderatelevels.
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CONTEMPORARYGOSE
Strawtomediumamber,goseiscloudyfromsuspendedyeast.Awidevarietyofherbal,spice,floralorfruityaromasotherthanfoundintraditional
Leipzig-StyleGosearepresent,inharmonywithotheraromas.Salt(tablesalt)characteristraditionalinlowamounts,butmayvaryfromabsentto
present.Bodyislowtomedium-low.Lowtomediumlacticacidcharacterisevidentinallexamplesassharp,refreshingsourness.
OG
FG
ABV
IBU
BU:GU
SRM
CO2Volumes
ApparentAttenuation
1.036-1.056
1.008-1.012
4.4-5.4
10-15
0.28-0.27
3to9
3.3-4.5
77.78-78.5
OldProGose UnionCraftBrewing
TheKimmie,TheYink&TheHolyGose
AndersonValleyBrewingCompany
KirschGose VictoryBrewingCompany
StyleA-Z
Brewing/ConditioningProcess Maybefermentedwithpurebeeryeaststrains,orwith
yeastmixedwithbacteria.ContemporaryGosemaybe
spontaneouslyfermentedandshouldexhibitcomplexityof
acidic,flavorandaromacontributedbyintroductionofwild
yeastandbacteriaintothefermentation
Clarity Cloudy/Hazy
FOODPAIRINGS
Cheese QuesoFresco
Entre WatermelonSalad
Dessert GreekYogurtLemonMousse
Glass
HopAroma/Flavor
HopIngredients
MaltAroma/Flavor
MaltIngredients
Otheringredients
PalateBody
PalateCarbonation
PalateLength/Finish
Temperature
Water
Flute
None
Grainy
PilsnerandWheat
TableSalt,herbs,spicesorfruit
Varies
MediumtoHigh
Medium
40-50F
Varies
YEAST
Type Ale
Microorganisms Lactobacilus,Brettanomyces
FermentationByproducts Horsey,leatheryorearthyflavorscontributedby
Brettanomycesyeastsmaybeevidentbuthaveaverylow
profile,asthisbeerisnotexcessivelyaged
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RepublishingandPermissions
RepublishingoftheCraftBeer.comBeerStyleGuide,initsentiretyorasexcerpts,isgrantedprovidingthefollowingrequirementsaremet:
Thefollowingverbiagemustappearinallprint,web,apporotherinstancesthatreferencetheCraftBeer.comBeerStylesGuide:2015
CraftBeer.comBeerStylesGuide(http://www.craftbeer.com/beer-styles-guide)publishedbytheBrewersAssociation.
WhenrepublishinganycontentoftheStyleGuide,thetextmaynotbealteredorparaphrased.
Pleasedonotrequestalternativefileversions.WhatisavailableisalreadypublishedonCraftBeer.com.
Credits
Contributors:TedBurnham,JuliaHerz,JohnHoll,CindyJones,MeghanStorey,LukeTrautwein,AndySparhawk,GrantPuza,NateZander
Sources:BrewersAssociationStyleGuidelines2014,TheOxfordCompaniontoBeer,CraftBeer.comBeerglossary,BJCP,DesigningGreat
BeersbyRayDaniels,BrewingClassicStylesbyJamilZainasheffandJohnJ.PalmerandRadicalBrewingbyRandyMosher.
Inspirations:CharliePapazian,ChrisSwersey,PaulGatza,ChuckSkypeck,GordonStrong,DonBlake,BeerJudgeCertificationProgramStyle
Guidelines,Cicerone,RayDaniels,DesigningGreatBeers,OregonStateUniversity,RandyMosher,SiebelInstitute,MasterBrewers
AssociationoftheAmericas,AllAboutBeermagazine,MelissaMonosoff
Comments,suggestions,questions:contactJuliaHerz:julia@brewersassociation.org
AboutCraftBeer.com
CraftBeer.com(http://www.CraftBeer.com),publishedbytheBrewersAssociation,wascreatedtocommunicatethepassion,authenticity,
excitement,creativity,camaraderieandjoyofthecraftbrewingcommunity.WhenvisitingCraftBeer.com,youcanexpecttolearnaboutallaspects
oftheamazingbeerbeingproducedbyAmericassmallandindependentbreweries.Youlllearnhowtofurtherenjoythebeverageinyourglass,
andabouttheindividualsandprocessesbehindyourbeer.Plainandsimple:CraftBeer.comcelebratesthebestofAmericanbeer.
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