Categories

2019 Competition Categories

Categories

  1. Golden/Blonde Ale. Straw to golden blonde in color. They have a crisp, dry palate, light to medium body, and light malt sweetness. Low to medium hop floral aroma may be present but does not dominate. Bitterness is low to medium. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived.
    Alcohol by Volume: 4.10% – 5.10%
    IBU: 15-25
    Color SRM: 3-7
  2. Kolsch. Warm fermented and aged at cold temperatures. Golden to straw color and a slightly dry, subtly sweet softness on the palate. Good head retention is desirable. A light fruitiness may be apparent, but is not necessary for this style. Caramel character should not be evident. The body is light to medium-light. This beer has low hop flavor and aroma with medium bitterness. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Fruity esters should be minimally perceived, if at all.
    Alcohol by Volume: 4.80% – 5.30%
    IBU: 18-25
    Color SRM: 4-6
  3. English-Style Pale Ale. Golden to copper colored and display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. The absence of diacetyl is desirable.
    Alcohol by Volume: 4.40% – 5.30%
    IBU: 20-40
    Color SRM: 5-14
  4. American-Style Pale Ale. Deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing high hop bitterness, flavor, and aroma. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels.
    Alcohol by Volume: 4.40% – 5.40%
    IBU: 30-42
    Color SRM: 6-14
  5. English-Style India Pale Ale. Pale gold to deep copper-colored. The style has a medium to high hop aroma and may have a medium to strong hop flavor (in addition to the hop bitterness). India pale ales are characterized by medium-high hop bitterness with a medium to high alcohol content. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds. Medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels.
    Alcohol by Volume: 5.10% – 7.10%
    IBU: 35-63
    Color SRM: 6-14
  6. West Coast-Style India Pale Ale. Pale gold to deep copper-colored, this ale has a full, often piney hop aroma with strong hop flavor and bitterness with medium-high alcohol content. The style is further characterized by fruity, floral, piney, and citrus-like American-variety hop character. The use of water with high mineral content results in a crisp, dry beer. West Coast-Style India Pale Ales possess low- to medium maltiness and body. Fruity-ester flavors and aromas are low to medium. Diacetyl can be absent or may be perceived at very low levels.
    Alcohol by Volume: 6.50% – 8.00%
    IBU: 50-80
    Color SRM: 6-14
  7. New England-Style India Pale Ale. Straw to pale gold in color, this ale has a full, citrusy hop aroma and may have a medium hop flavor and bitterness with medium-high alcohol content. The style is further characterized by its pale color and unfiltered nature, with fruity, tropical, and citrus-like hop character. New England-Style India Pale Ales possess low to medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels.
    Alcohol by Volume: 6.30% – 7.60%
    IBU: 45-70
    Color SRM: 3-7
  8. Black IPA/Cascadian Dark Ale. Dark brown to black in color, this ale has a full, flowery hop aroma and may have a strong hop flavor and bitterness with medium-high alcohol content. The style is further characterized by robust malt flavors of roast and caramel. The use of water with high mineral content results in a crisp, dry beer. Black IPAs possess high maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels.
    Alcohol by Volume: 6.00% – 7.60%
    IBU: 45-70
    Color SRM: 28-40
  9. Other American-Style India Pale Ale. Pale gold to deep copper-colored, this ale has a full, flowery hop aroma and may have a strong hop flavor and bitterness with medium-high alcohol content. The style is further characterized by fruity, floral and citrus-like American-variety hop character. The use of water with high mineral content results in a crisp, dry beer. India Pale Ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels.
    Alcohol by Volume: 6.30% – 7.60%
    IBU: 50-70
    Color SRM: 6-14
  10. Imperial India Pale Ale. Deep golden to amber in color. Imperial India Pale Ales have intense hop bitterness, flavor and aroma. Alcohol content is high to very high and notably evident. The style may use any variety of hops. Though the hop character is intense it’s balanced with moderate to high fruity esters and medium to high malt character. The use of large amounts of hops may cause a degree of appropriate hop haze. Imperial or Double India Pale Ales have medium-high to full body. Diacetyl should not be perceived.
    Alcohol by Volume: 7.60% – 10.60%
    IBU: 65-100
    Color SRM: 5-13
  11. Extra Special Bitter. Light amber to copper colored with medium to medium-high bitterness. Extra Special Bitters (ESB’s) possess medium to strong hop qualities in aroma, flavor, and bitterness. English hop varieties or others that approximate their resulting character are used. The residual malt sweetness of this richly flavored, full-bodied ale pronounced. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels; the absence of diacetyl is also acceptable.
    Alcohol by Volume: 4.80% – 5.80%
    IBU: 30-55
    Color SRM: 8-14
  12. Scottish- or Scotch-Style Beer. Color will range from golden amber to deep brown. Light to heavy body. Little bitterness is perceived and hop flavor or aroma should not be perceived. Malty, roasted caramel character. Yeast characters such as diacetyl acceptable at very low levels. Peat or smoke character is present.
    Alcohol by Volume: 2.80% – 10%
    IBU: 9-35
    Color SRM: 8-30
  13. Irish Red Ale. Light copper to light brown in color. Low hop bitterness, flavor, and aroma, and maltiness with medium to low caramel character. A little bit of roast is permitted. They should have medium-light to medium body. The style should not have ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels.
    Alcohol by Volume: 4.00% – 6.10%
    IBU: 17-28
    Color SRM: 9-18 with a reddish hue
  14. Amber Ale. Copper to dark brown in color. Medium to high hop bitterness, flavor, aroma, and maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels.
    Alcohol by Volume: 4.40% – 6.10%
    IBU: 11-45
    Color SRM: 11-18
  15. Brown Ale. Deep copper to brown in color. Roasted malt caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. Brown ales have low to medium hop aroma, low to high hop bitterness, low to medium hop flavor and a medium body. Estery and fruity-ester characters should be subdued. Diacetyl should not be perceived.
    Alcohol by Volume: 4.20% – 6.30%
    IBU: 25-45
    Color SRM: 15-26
  16. Porter. Dark brown to black in color. and have a roast malt flavor but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Diacetyl is not acceptable. Fruity esters should be evident, balanced with roast malt and hop bitterness.
    Alcohol by Volume: 4.40% – 6.60%
    IBU: 20-40
    Color SRM: 20-30
  17. Stout. Black in color. Low to medium malt sweetness with caramel, chocolate and/or roasted coffee flavor. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be low to high. Hop aroma and flavor is low to high. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl should be negligible or not perceived. Head retention is excellent.
    Alcohol by Volume: 5.70% – 8.90%
    IBU: 35-60
    Color SRM: 40+
  18. German-Style Hefeweizen. Very pale to pale amber in color. The aroma and flavor of a wheat beer with yeast is fruity and phenolic, often described as clove- or nutmeg-like. Banana-like esters from fermentation are often present. These beers are made with at least 50 percent malted wheat, and hop rates are low. Hop flavor and aroma are absent. Weissbier is well attenuated and highly carbonated, though it a medium- to full-bodied beer. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel, and may be cloudy. No diacetyl should be perceived.
    Alcohol by Volume: 4.90% – 5.60%
    IBU: 10-15
    Color SRM: 3-9
  19. Belgian-Style Witbier. Pale in color. Brewed with unmalted wheat and malted barley and spiced with coriander and orange peel. Coriander and light orange peel aroma should be perceived. Phenolic spiciness and yeast flavors may be evident at mild levels. These beers are traditionally bottle conditioned and served cloudy. An unfiltered nearly opaque haze should be part of the appearance. The style is further characterized by the use of noble-type hops to achieve a low hop bitterness and little to no apparent hop flavor. Low to medium body, no diacetyl, and a low to medium fruity-ester level. Mild acidity is appropriate.
    Alcohol by Volume: 4.8-5.6%
    IBU: 10-17
    Color SRM: 2-4
  20. Saison. Golden to deep amber in color. Light to medium in body. Malt aroma, while fruity esters dominate the aroma. Hop character, complex alcohols, herbs, spices and even clove and smoke-like phenolics may be evident. Malt flavor is low, and hop bitterness is moderate. Fruitiness from fermentation is generally in character. A small amount of sour or acidic flavors is acceptable when in balance with other components.
    Alcohol by Volume: 4.40% – 8.40%
    IBU: 20-40
    Color SRM: 4-14
  21. Belgian-Style Tripel. Pale or light-colored, tripels are characterized by a complex, mild spicy character. Yeast-generated fruity banana esters are also common. These ales may finish subtly sweet. The beer is characteristically medium-bodied with hops and malts in balance. Traditional Belgian Tripels are often well attenuated. Head retention is excellent.
    Alcohol by Volume: 7.10% – 10.10%
    IBU: 25-35
    Color SRM: 6-10
  22. Belgian-Style Dubbel or Quadruple. Dark amber to brown-colored with garnet hues. Characterized by a malty sweetness and nutty, mild roasted malts. Flavor and aroma may be reminiscent of raisin. A faint hop aroma is acceptable. Dubbels are also characterized by low to low-medium bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is excellent. Quadrupels have greater strength and bolder flavors than Dubbels, but have similar aroma and flavor profiles.
    Alcohol by Volume: 6.30% – 14.20%
    IBU: 22-50
    Color SRM: 18-22
  23. Other Belgian-Style Beer. Color, aroma, flavor and bitterness can vary substantially. Beers entered into this category may be a traditional Belgian style, or simply inspired by Belgian styles, provided the yeast used in fermentation is Belgian in nature.
  24. Imperial Stout. Black to very black, with a higher alcohol content than traditional stouts. These beers are generally characterized as very robust. The rich malty flavor and aroma can be balanced with assertive hopping and fruity characteristics (from esters). Bitterness can be low to high. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character.
    Alcohol by Volume: 7.00% – 12.00%
    IBU: 50-80
    Color SRM: 40+
  25. Belgian-Style Lambic or Sour Beer. Traditional lambics are unblended and spontaneously fermented, however other forms of soured Belgian base beers also belong in this category. Low in carbon dioxide, these beers are generally hazy and brewed with unmalted wheat and malted barley. Sweet malt characters and hop bitterness are not perceived. Dry and light bodied, with intense sour notes. Modern takes on the Lambic style may have a degree of sweetness, contributed by sugars or artificial sweeteners, though traditional versions are completely attenuated.
    ABV: 4.50% – 8.20%
    IBU: 11-30
    Color SRM: 6-13
  26. Barleywine. Amber to dark brown in color. These ales are lively and fruity and high in alcohol. Aromas range from intense fruits to intense hops. Body is typically thick with perceptible alcohol flavor. Like aroma, flavors can range from fruit dominant to hop dominant. American versions are usually much hoppier than their English counterparts, which tend to be more balanced and lower in alcohol content.
    ABV: 8.00% – 15.00%
    IBU: 35-80
    Color SRM: 8-22
  27. American-Style Lager. Light in body and color, American lagers are clean, crisp and well carbonated. Flavor components should be subtle and complex, with no one ingredient dominating the others. Malt sweetness is light to mild. Corn, rice, and other grain or sugar adjuncts are often used, though should be less than 25% of the grain bill. Hop bitterness, flavor and aroma are negligible to light. Light fruity esters are acceptable. All chill haze and diacetyl should be absent.
    ABV: 4.10% – 5.10%
    IBU: 5-14
    Color SRM: 2-4
  28. German-Style Pilsner. Light straw or golden in color. Hop bitterness is high, with hop aroma and flavor obvious. These pilsners are well-attenuated and light-bodied, though a malty residual sweetness can be perceived in aroma and flavor. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich.
    ABV: 4.6%-5.3%
    IBU: 30-40
    Color SRM: 3-4
  29. Marzen or Oktoberfest. Marzens and Oktoberfest lagers can be a broad range of color, from golden to reddish orange. The are medium in body, and a sweet maltiness should be slightly more prevalent than a clean, hop bitterness. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop aroma and flavor should be low but notable. Ale-like fruity esters should not be perceived. Diacetyl and chill haze should not be perceived.
    ABV: 5.1%-6.0%
    IBU: 18-25
    Color SRM: 4-15
  30. Bock. Deep copper to dark brown in color. Brewed with all malt. These beers are malty, medium- to full-bodied, and have moderate hop bitterness. Hop flavor and aroma should be low. Fruity esters should be minimal.
    ABV: 6.30% – 7.60%
    IBU: 20-30
    Color SRM: 20-30
  31. Helles. Light straw to golden in color. It is a medium-bodied, malt-forward beer. Malt character is often balanced with low levels of sulfur compounds produced by yeast. Variations can have a perceivable level of hop flavor. Malt flavor is lightly toasted. Fruity esters and diacetyl should not be perceived. There should be no chill haze.
    ABV: 4.80% – 5.60%
    IBU: 18-25
    Color SRM: 4-5.5
  32. American-Style Wheat Beer. Color is usually clear golden to light amber. American-style wheat beers can be made using either ale or lager yeast, and are brewed with 30-75% malted wheat. Hop character and body may be light to medium. A fruity aroma and flavor are typical at low levels; however, phenolic, clove-like characteristics should not be perceived. Diacetyl should not be perceived.
    ABV: 3.80-5.00%
    IBU: 10-35
    Color SRM: 2-10
  33. Herb and Spice Beer. Herb and spice beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense) character. These beers may be ales or lagers. The brewery should list what herbs and/or spices are used and a base style of beer (if applicable), to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.
    ABV: 2.50-12.00%
    IBU: 5-70
    Color SRM: 5-50
  34. Chocolate or Coffee Beer. Chocolate or coffee beers use chocolate, cocoa, and/or cofee in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. These beers may be ales or lagers. The brewery should list what form or chocolates are used and a base style of beer (if applicable), to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.
    Alcohol by Volume: 2.5-12%
    IBU: 15-40
    Color SRM: 15-50
  35. Session India Pale Ale. A beer that follows guidelines for either English- or American-style India Pale Ales, but is under 5.0% ABV.
  36. Out of Bounds Beer. Beers that contain ingredients or processes that do not fit into any other category may be entered here. The brewery should list what ingredients and/or processes are used to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.
  37. American-Style Sour Ale. These can be any lager, ale or hybrid beer (either a traditional style or an experimental beer) that have been brewed to impart sour notes, usually from either wild fermentation or introduced bacteria. The brewery should explain the special nature of the beer to allow for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during judging.
  38. Wood- and Barrel-Aged Beer. These can be any lager, ale or hybrid beer (either a traditional style or an experimental beer) that have been aged for a period of time in a wooden barrel or in contact with wood. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. The brewery should explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
  39. Shandy. These can be any lager, ale or hybrid beer (either a traditional style or an experimental beer) that have been mixed with a soft drink, such as carbonated lemonade, ginger beer, ginger ale, apple juice, or orange juice. The proportions of the two ingredients are adjusted to taste, usually half-and-half. The brewery should explain the special nature of the beer to allow for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during judging.
  40. Cider.