IPA – U.S. Open Beer Championship Categories

Category 10: British-Style India Pale Ale*
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium malt flavor should be present
Perceived Hop Aroma & Flavor: Medium to high, expressed as floral, herbal, earthy, stone fruit or other attributes from high hopping rates
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are medium to high. Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be perceived at very low levels.
Body: Medium
Additional notes: A wide range of hop varieties may be used for bitterness or for approximating traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version
Alcohol by Volume: 4.50% – 7.10%
IBU: 35-63
Color SRM: 6-14

Category 11: Imperial India Pale Ale*
Color: Straw to medium amber
Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others. Hop character should be fresh and evident, and should not be harsh.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be perceived.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale
Alcohol by Volume: 7.60% – 10.60%
IBU: 65-100
Color SRM: 2-7

Category 12: Triple IPA
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to high
Perceived Hop Aroma & Flavor: Hop aroma and flavor is very high. Hop character should be fresh and evident, derived from any variety of hops. Hop flavor should not be harsh.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity-estery aroma and flavor are medium to high. Diacetyl should not be perceived.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged characters should not be present.
Alcohol by Volume: 9.50%-18.00%
IBU: 65+
Color SRM: 5-13

Category 13: American-Style India Pale Ale*
Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Medium-low to medium maltiness is present in aroma and flavor
Perceived Hop Aroma & Flavor: : High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be perceived.
Body: Medium-low to medium
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts, may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.
Alcohol by Volume: 6.30% – 7.50%
IBU: 50-70
Color SRM: 4-12

Category 14: Session India Pale Ale*
Color: Straw to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and flavor.
Perceived Hop Aroma & Flavor: Hop aroma and flavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Low to medium
Additional notes: Session India Pale Ales are lower alcohol versions of any of the various American, Juicy or Hazy, British or other India Pale Ale styles from around the world. Balance and high drinkability are key to a successful Session India Pale Ale. Hop aroma and flavor attributes hew to the underlying India Pale Ale style being made at lower strength. Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. An India Pale Ale made to alcohol content below 0.5% abv (0.4% abw) is categorized as a Non-Alcohol Malt Beverage.
Alcohol by Volume: 0.50% – 5.00%
IBU: 20 – 55
Color SRM: 3 – 12

Category 15: Brut IPA
Color: Straw to gold.
Clarity: Brilliant to moderately hazy.
Perceived Malt Aroma & Flavor: There shouldn’t be a significant malt presence or yeast profile.
Perceived Hop Aroma & Flavor: High to very-high with big flavors of tropical fruit, citrus, pine, and stone-fruit
Perceived Bitterness: Low to very-low due to the bone dry finish and high carbonation
Fermentation Characteristics: Neutral to slightly fruity fermentation profile. Diacetyl should not be present.
Body: Low to medium.
Additional Notes: Brut IPA is pale in color and has a bone-dry body with fruity hop aromas. Think of a sparkling glass of dry Champagne but with fruit-forward hop aromas.
Alcohol by Volume: 6.00% – 7.50%
IBU: 20-40
Color SRM: 2-5

Category 16: Fruit IPA
Color: Varies by what fruit is added.
Clarity: Varies by fruit is added.
Perceived Malt Aroma & Flavor: Medium-low to medium maltiness is present in aroma and flavor
Perceived Hop Aroma & Flavor: : High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be perceived.
Body: Medium-low to medium
Additional Notes: Should be judged on the balance of the sweetness or tartness of the fruit and hops and malt of the IPA.
Alcohol by Volume: 6.30% – 7.50%
IBU: 50-70
Color SRM: 4-12

Category 17: West Coast-Style IPA*
Color: Straw to gold
Clarity: Chill haze or hop haze is acceptable at low levels
Perceived Malt Aroma & Flavor: Low to medium-low. Caramel or roasted malt character should not be present
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others.
Perceived bitterness: Medium-high to very high, but not harsh
Fermentation Characteristics: Fruity esters range from low to medium. DMS, acetaldehyde, and diacetyl should not be present. These beers are characterized by a high degree of attenuation.
Body: Low to medium
Additional notes: These beers are highly attenuated with an assertive hop character and a dry, crisp finish. While the West Coast India Pale Ale style has been around for some time, the style itself has progressed over time from original inception to modern day examples – this guideline serves to align directly with modern-day examples of the style..
Alcohol by Volume: 6.30% – 7.50% beyond this would be considered a double IPA
IBU: 50-75
Color SRM: 2-6

Category 18: New Zealand-Style IPA*
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature. Perceived Malt Aroma & Flavor: Low to medium intensity malt attributes are present in aroma and flavor
Perceived Hop Aroma & Flavor: High to intense, exhibiting attributes such as floral, fruity (tropical, stone fruit, and other), sulfur/diesel-like, citrusy, and grassy
Perceived bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high, acceptable but not essential. Body: Medium-low to medium with a dry finish
Additional notes: Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt accentuated version. Hop attributes are dominant and balanced with malt character.
Alcohol by Volume: 6.30% – 7.50%
IBU: 50-70
Color SRM: 6-12

Category 19: New England/Juicy/Hazy IPA*
Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others. Perceived bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels. Fermentation Characteristics: Medium to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales, or possibly as
Alcohol by Volume: 6.30% – 7.50%
IBU: 20-50
Color SRM: 3-7

Category 20: New England/Juicy/Hazy Double IPA*
Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium malt aroma and flavor may be present Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels. Fermentation Characteristics: Medium-high to high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile. Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma hop-derived attributes often 50 | Page present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.
Alcohol by Volume: 7.60%-10.60%
IBU: 30 – 80
Color SRM: 2-7

Category 21:  Experimental IPA*
Color: Straw to very dark, varying widely with ingredients used
Clarity: May range from clear to very high degree of cloudiness. Starch, yeast, hop, protein, and other compounds can contribute to a wide range of hazy appearance within this category
Perceived Malt Aroma & Flavor: Very low to medium-low malt aroma and flavor may be present, and may exhibit attributes typical of various adjuncts and specialty malts
Perceived Hop Aroma & Flavor: Medium to very high hop aroma and flavor are present, with attributes typical of hops from any origin
Perceived Bitterness: Low to very high
Fermentation Characteristics: Fruity esters are low to high and may contribute to an overall highly fruity impression regardless of the presence or absence of fruit(s) used and can contribute to the perception of sweetness and be complementary to the hop profile. Yeast choices can vary widely as can sensory outcomes; very low to low phenolic or other attributes typical of wine, champagne or Brettanomyces yeast strains may be present but are not required. Carbonation can range from average to high, with higher levels often associated with a crisp mouthfeel. Diacetyl and DMS should not be present.
Body: Very low to medium, depending on grist and yeast choice, enzymatic treatment, finishing adjunct(s) and other fermentation parameters. Mouthfeel can vary widely from light to full and from dry to silky.
Additional notes: Beers in this category recognize the cutting edge of IPA brewing around the world. Experimental India Pale Ales are either 1) any of White, Red, Brown, Brut (fermented with champagne yeasts), Brett (fermented with Brettanomyces), Lager (fermented with lager yeasts), or many other IPA or Imperial IPA types or combinations thereof currently in production, and fruited or spiced versions of these, or 2) fruited, spiced, field (flavored with vegetables other than chili peppers), wood- and barrel-aged, or other elaborated versions of classic American, Juicy or Hazy, Imperial, British, or any other IPA categories. They range widely in color, hop, and malt intensity and attributes, hop bitterness, balance, alcohol content, body, and overall flavor experience. Dark versions of India Pale Ale that do not meet the specifications for American-Style Black Ale may be considered Experimental India Pale Ale. Fruited and spiced versions exhibit attributes typical of those ingredients, in harmony with hop impression and overall flavor experience. Lactose may be used to enhance body and balance, but should not lend to, or overwhelm, the flavor character of these beers. Classifying these beers can be complex. India Pale Ales brewed with honey are categorized here. Spiced or fruited versions of these beers, or those made with unusual fermentables or honey, are categorized as Experimental India Pale Ale. India Pale Ales flavored with nuts, coconut or other vegetables are categorized here rather than as Field Beers. However, within the framework of these guidelines, all beers brewed with chili peppers are categorized as Chili Beers; India Pale Ale brewed w/ chili peppers in any form are categorized as Chili Beer.
Alcohol by Volume: 6.30%-10.60%
IBU: 30 – 100
Color SRM: 3 – 40

Category 22: Milkshake IPA
Color: Varies by what ingredients are added.
Clarity: Hazy.
Perceived Malt Aroma & Flavor: Medium-low to low maltiness is present in aroma and flavor
Perceived Hop Aroma & Flavor: : Prominent hops flavor and aroma, generally (though not necessarily exclusively) using American hops, and particularly the fruitier, tropical varieties.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be perceived.
Body: Medium to medium-high due to the addition of lactose
Additional Notes: Milkshake IPAs are a type of hazy IPA brewed with lactose (milk sugar) and adjuncts such as vanilla, tropical fruits, chocolate, peanut butter, or coffee. Common fruits include passion fruit, mango, guava, peaches, and raspberries.
Alcohol by Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 23: Single Hop IPA

Subcategory A: American-Style Single Hop Pale Ale
Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: Should reflect the hop characteristics of the single hop used
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be perceived.
Body: Medium
Additional Notes: Brewed with hops grown in the United States
Alcohol by Volume: 6.30% – 7.50%
IBU: 50-70
Color SRM: 4-12

Subcategory B: International-Style Single Hop Pale Ale
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma & Flavor: Should reflect the hop characteristics of the single hop used.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruit esters are low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.
Body: Low to medium
Additional Notes: Brewed with hops grown outside of the United State
Alcohol by Volume: 4.50% – 7.10%
IBU: 35-63
Color SRM: 6-14

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