A Beer Competition Exclusively
For Canned Beer

In our 4th year, over 450 beers were entered from across the globe.

REGISTRATION NOW OPEN

2020 Timeline

Early Bird Registration

January 13th - 26th
1st Entry Free When You Enter 3 or More

Standard Registration

January 27th - May 21st
$49 Per Entry

Late Registration

May 22nd - June 5th
$55 Per Entry During Last Minuit Registration

Registration Closes

June 5th
No Further Registrations After 12:00 PM

Submission Deadline

June 9th
All Cans Must Be Received by 3:00 PM in Order to Compete

Can Can Award Judging

June 12th - 14th
Winners will be Announced June 25th.

2020 Can Can Awards Registration

  • Each Entry is $49/entry
  • Each Beer may be submitted only once and in only one Style Category
  • Breweries can submit Different Beers in a single Style Category
  • No cap on number of submissions per brewery per year
  • Winners will be announced June 25th

Entries MUST be received by June 9th. Entries not received in time will be disqualified. 

Category Style Guide can be found below.

2020 Can Can Awards Category/Style Guide

Amber Hybrid Beers

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-

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

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

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

American Ales

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-

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

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

Belgian and French Ales

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-

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

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

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

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

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

Belgian Strong Ales

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-

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

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

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

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

Bocks

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-

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

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

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

Dark Lagers

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-

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

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

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

English Brown Ales

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-

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

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

English Pale Ales

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-

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

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

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

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

European Amber Lagers

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-

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-

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-

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-

Fruit Beers

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-

German Wheat & Rye Beers

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-

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-

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-

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-

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-

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-

India Pale Ales (IPA)

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

Light Hybrid Beers

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-

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-

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-

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-

Light Lagers

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-

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-

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-

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-

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-

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-

Pilsners

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-

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-

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-

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-

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-

Porters

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-

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-

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-

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-

Scottish and Irish Ales

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-

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-

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-

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-

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-

Smoke & Wood Aged Beers

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-

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-

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-

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-

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-

Sour Ales

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-

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-

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-

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-

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-

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-

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-

Specialty Beers

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

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-

Spice/Herb/Vegetable Beer

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-

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-

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-

Stouts

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-

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-

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-

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-

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-

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-

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-

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-

Strong Ales

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-

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-

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-

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-

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-

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-