Barrel Aged Styles – U.S. Open Beer Championship – Categories

Category 112: Barrel Aged Pale Beer
Color: See Categories Pale Ale Categories 1 – 9
Clarity: See Categories Pale Ale Categories 1 – 9
Perceived Malt Aroma & Flavor: See Categories Pale Ale Categories 1 – 9
Perceived Hop Aroma & Flavor: See Categories Pale Ale Categories 1 – 9
Perceived Bitterness: See Categories Pale Ale Categories 1 – 9
Fermentation Characteristics: See Categories Pale Ale Categories 1 – 9
Body: See Categories Pale Ale Categories 1 – 9
Additional Notes: A wood- or barrel-aged pale to amber beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood, that meets the criteria for color shown below. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanilla and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. The brewer 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.
Alcohol by Volume: 3.75%-12.00%
IBU:
Color SRM: 4-20

Category 113: Barrel Aged Dark Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: Any classic style or unique experimental style of dark beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this subcategory should have color greater than 20 SRM, but contain alcohol less than 6.25% a.b.v. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged classic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer styles. Dark fruited or spiced beer would also be appropriately entered in this category. Sour wood-aged dark beers, and higher alcohol wood-aged versions of classic styles and higher alcohol beer styles with >6.25% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in other categories or subcategories shown below. The brewer 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.
Alcohol by Volume: Varies with style
IBU: Varies with style
Color SRM: varies with style

Category 114: Barrel Aged Strong Beer
Color: See Category 45 B
Clarity: See Category 45 B
Perceived Malt Aroma & Flavor: See Category 45 B
Perceived Hop Aroma & Flavor: See Category 45 B
Perceived Bitterness: See Category 45 B
Fermentation Characteristics: See Category 45 B
Body: See Category 45 B
Additional Notes:Any strong classic style or unique, experimental style of beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. For purposes of this competition entries in this category should contain greater than 6.25% a.b.v. They may have any range of color or other characteristics. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Examples of wood-aged strong beer styles include but are not limited to imperial stout, double porter, triple pale ale or any other strong beer style that meets the criteria for alcohol content. Sour higher alcohol wood-aged beer (> 6.25% a.b.v.) of any color should be entered in the appropriate category shown below. The brewer 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.
Alcohol by Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 115: Barrel-Aged Strong Stout/Porter
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged strong stout or porter are any of the traditional stronger stout or porter styles  that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 6.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout that meet the criteria for alcohol content. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Alcohol by Volume: 7.50% – 12.50%
IBU: Varies with style
Color SRM: 40+

Category 116: Barrel-Aged Strong Stout/Porter-Extreme (Over 12.50% ABV)
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged strong stout or porter are any of the traditional stronger stout or porter styles  that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 12.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout that meet the criteria for alcohol content. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Alcohol by Volume: 12.60%+
IBU: Varies with style
Color SRM: 40+

Category 117: Barrel-Aged Strong Stout/Porter Specialty
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged strong stout or porter with spices, chocolate, peppers, etc added. These non traditional  stout or porter styles have been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below. For purposes of this competition entries in this category should contain greater than 6.5% a.b.v. Wood/barrel-aged strong stouts will be characteristically dark. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Examples of wood/barrel-aged strong stout styles include but are not limited to stronger versions of wood/barrel-aged foreign stout, To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Alcohol by Volume: 7.50% – 18.50%
IBU: Varies with style
Color SRM: 40+

Category 118: Barrel-Aged Breakfast Stout
Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma and flavor is typical. Coffee, caramel, roasted malt, milk sugar or chocolate aromas and flavors may be evident.
Perceived Hop Aroma & Flavor: If present, very low
Perceived Bitterness: Not present to low
Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body: Full
Additional notes: Beers in this category build on a strong dark beer base and incorporate breakfast ingredients. Examples of breakfast ingredients used in these beers include, but are not limited to, chocolate, coffee, vanilla, maple syrup, peanut butter, bacon and smoke as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. Notes of the barrel should be present including oak, vanilla, whiskey, caramel, etc.

Category 119: Barrel-Aged Sour Beer 
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged sour beer is any lager, ale, or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial-induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. The wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by the flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident, or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer characters. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel is sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port/whiskey/wine/sherry/other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Alcohol by Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 120: Barrel-Aged Fruited Sour Beer 
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A fruited wood/barrel-aged sour beer is any fruited lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. Entries are aged with the intention of imparting the particularly unique character micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by the flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with another beer character. Usually bacterial and/or “wild” yeast fermentation contributes complex esters and results in a dry to very dry beer. Entries in this subcategory have fruit added at different stages up to and including during wood aging. Ultimately a balance of flavor, aroma and mouthfeel is sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors and with fruit flavors and aroma. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style, type of wood used (new or old, oak or other wood types), type(s) of microbial contribution, previous liquids in the barrel if any (port/ whiskey/ wine/ sherry/other), fruit used, and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.
Alcohol by Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 121: Wood/Barrel- Fruit Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged Fruit Beer is any style of beer(except sour) that has fruit added and  has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 122: Wood/Barrel- Strong Scotch Ale
Color: See Category 49-A: Traditional Strong Scotch Ale
Clarity: See Category 49-A: Traditional Strong Scotch Ale
Perceived Malt Aroma & Flavor: See Category 49-A: Traditional Strong Scotch Ale
Perceived Hop Aroma & Flavor: See Category 49-A: Traditional Strong Scotch Ale
Perceived Bitterness: See Category 49-A: Traditional Strong Scotch Ale
Fermentation Characteristics: See Category 49-A: Traditional Strong Scotch Ale
Body: See Category 49-A: Traditional Strong Scotch Ale
Additional Notes: A wood/barrel-aged Scotch Ale is traditional strong Scotch Ale that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
Alcohol by Volume: 6.50% – 12.00%
IBU: 25-35
Color SRM: 15-30

Category 123: Barrel-Aged Barley Wine
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged Barley Wine can be either an American or English barley wine that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
Alcohol by Volume: 8.50% – 14.00%
IBU: 40-100
Color SRM: 12-22

Subcategories
A. English
B. American
C. Specialty

Category 124: Barrel-Aged Quad/Belgian Dark Ale
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged Quad/Belgian Dark Ale that has been aged for a period of time in a wooden barrel or in contact with wood that meets the criteria for alcoholic strength shown below.
Alcohol by Volume: 8.50% – 14.20%
IBU: 25-50
Color SRM: 8-35

Category 125: Blended Barrel-Aged Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: A wood/barrel-aged that uses multiple styles, barrels and/or batches
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 126: Spirits(non-whiskey) Barrel Aged Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: Any style of beer aged in a non-whiskey/bourbon barrel.  The style of beer must be in the description and the sub-category of spirits barrel must be specified on the entry.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Subcategories
A. Brandy Barrel Aged Beer
B. Tequila Barrel Aged Beer
C. Rum Barrel Aged Beer
D.  Other

Category 127: Wine Barrel Aged – Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional Notes: Any style of beer aged in a wine barrel.  The style of beer and the style of wine must be in the description and the sub-category of wine barrel must be specified on the entry.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style
Subcategories
A. Traditional Red
B. Traditional White
C. Other

Category 128: Barrel-Aged Brett / Wild Beer
A wood/barrel-aged Brett or Wild Beer that has been aged for a period of time in a wooden barrel or in contact with wood. The sub-category of beer must be specified on the entry.

Subcategory A: Brett
Color: See Category 134: Brett Beer
Clarity: See Category 134: Brett Beer
Perceived Malt Aroma & Flavor: See Category 134: Brett Beer
Perceived Hop Aroma & Flavor: See Category 134: Brett Beer
Perceived Bitterness: See Category 134: Brett Beer
Fermentation Characteristics: See Category 134: Brett Beer
Body: See Category 134: Brett Beer
Alcohol by Volume: See Category 134: Brett Beer
IBU: See Category 134: Brett Beer
Color SRM: See Category 134: Brett Beer

Subcategory B: Wild Beer
Color: See Category 135: Wild Beer
Clarity: See Category 135: Wild Beer
Perceived Malt Aroma & Flavor: See Category 135: Wild Beer
Perceived Hop Aroma & Flavor: See Category 135: Wild Beer
Perceived Bitterness: See Category 135: Wild Beer
Fermentation Characteristics: See Category 135: Wild Beer
Body: See Category 135: Wild Beer
Alcohol by Volume: See Category 135: Wild Beer
IBU: See Category 135: Wild Beer
Color SRM: See Category 135: Wild Beer

Category 129: Barrel-Aged German Lager
A wood/barrel-aged German Lager that has been aged for a period of time in a wooden barrel or in contact with wood. The sub-category of beer must be specified on the entry.

Subcategory A: Doppelbock
Color: Copper to dark brown
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Pronounced aromas and flavors of toasted malted barley. Some caramel and toffee character can contribute to complexity in a secondary role. Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts.
Perceived Hop Aroma & Flavor: Hop aroma is absent. Hop flavor is low.
Perceived Bitterness: Low
Fermentation Characteristics: Alcoholic strength is high. Fruity esters are commonly perceived at low to moderate levels. Diacetyl should not be present.
Body: Full
Alcohol By Volume: 6.60% – 12.00%
IBU: 17-27
Color SRM: 12-30

Subcategory B: Baltic Porter
Color: Black
Clarity: Opaque. When clarity is perceivable, chill haze should not be present.
Perceived Malt Aroma & Flavor: Malt sweetness is medium-low to medium-high. Distinctive malt aromas and flavors of caramelized sugars, dark sugars, and licorice are present. Roast malt attributes may be present at low levels, but any bitterness or astringency should be in harmony with other flavor aspects.
Perceived Hop Aroma & Flavor: Very low. Floral hop aroma can complement aromatics.
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Due to its alcoholic strength, there may be very low to low levels of complex alcohol aromas and flavors, and higher levels of fruitiness suggestive of berries, grapes, or plums, but not banana. Fruity esters, DMS, and diacetyl should not be present.
Body: Medium to full
Additional notes: Baltic Porter is brewed with lager yeast and fermented and lagered cold producing a smooth beer. A low level of oxidation, if harmonious with other flavor components, is acceptable.
Alcohol by Volume: 7.60% – 12.00%
IBU: 35-40
Color SRM: 20+

Subcategory C: Other
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 130: Foeders and Cask Aged Beer
Beers that are aged in foeders or un-used barrels.

Subcategory A: Ales
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Subcategory B: Lagers
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

* Brewers Association 2023 Beer Style Guidelines (https://www.brewersassociation.org/edu/brewers-association-beer-style-guidelines/) published by the Brewers Association.