Ales – U.S. Open Beer Championship Categories

Category 36: Golden or Blonde Ale*
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.
Perceived Hop Aroma & Flavor: Hop aroma and flavor should be very low to medium, with attributes typical of hops of any origin present but not dominant.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Low to medium with a crisp finish
Alcohol by Volume: 4.10% – 5.10%
IBU: 15-25
Color SRM: 3-7

Category 37: English Summer Ale*
Color: Straw to gold
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Residual malt sweetness is low to medium. Torrified or malted wheat is often used in quantities of 25 percent or less. Malt attributes such as biscuity or low levels of caramel are present.
Perceived Hop Aroma & Flavor: Low to medium, expressed as floral, herbal, earthy, stone fruit, citrus or other attributes. Hop flavor should not be assertive and should be well balanced with malt character.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are low to medium. Diacetyl and DMS should not be present.
Body: Low to medium-low
Additional notes: The overall impression is refreshing and thirst quenching
Alcohol by Volume: 3.70% – 5.10%
IBU: 20-30
Color SRM: 3-6

Category 38: Bitter*
Subcategory A: Ordinary Bitter*
Color: Gold to copper-colored
Clarity: Chill haze is allowable at cold temperatures
Perceived Malt Aroma & Flavor: Low to medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium-low
Perceived Bitterness: Medium
Fermentation Characteristics: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Low to medium
Alcohol by Volume: 3.00% – 4.20%
IBU: 20-35
Color SRM: 5-12

Subcategory B: Special Bitter or Best Bitter*
Color: Deep gold to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium residual malt sweetness should be present
Perceived Hop Aroma & Flavor: Very low to medium at the brewer’s discretion
Perceived Bitterness: Medium and not harsh
Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Medium
Alcohol by Volume: 4.20% – 4.80%
IBU: 28-40
Color SRM: 6-14

Category 39: ESB – Extra Special Bitter*
Color: Amber to deep copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high
Perceived Hop Aroma & Flavor: Medium to medium-high
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Low carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Medium
Additional notes: Entries in this subcategory exhibit hop aroma and flavor attributes typical of traditional English hop varieties.
Alcohol by Volume: 4.80% – 5.80%
IBU: 30-45
Color SRM: 8-17

Category 40: English Mild Ale*

Subcategory A: English Pale Mild Ale*
Color: Light amber to medium amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt flavor and aroma dominate the flavor profile
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
Body: Low to medium-low
Alcohol by Volume: 3.40% – 4.40%
IBU: 10-20
Color SRM: 6-9

Subcategory B: English Dark Mild Ale*
Color: Reddish-brown to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt attributes such as caramel, licorice, roast or others may be present in aroma and flavor.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl is usually absent in these beers but may be present at very low levels. Fruity esters are very low to medium-low.
Body: Medium-low to medium
Alcohol by Volume: 3.40% – 4.40%
IBU: 10-24
Color SRM: 17-34

Category 41: English Brown Ale*
Color: Copper to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Roast malt may contribute to a biscuit or toasted aroma profile. Roast malt may contribute to the flavor profile. Malt profile can range from dry to sweet.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low to medium-low level fruity esters are appropriate. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium
Alcohol by Volume: 4.20% – 6.00%
IBU: 12-25
Color SRM: 12-24

Category 42: Strong/Imperial Brown Ale
Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Roasted malt, caramel and chocolate aromas and flavors should be medium.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to med-low. Fruity-estery aromas and flavors may be present. Diacetyl should not be perceived.
Body: Medium
Alcohol by Volume: 6.00% – 10.00%
IBU: 15-50
Color SRM: 15-22

Category 43: Brown Porter*
Color: Dark brown to very dark. May have red tint.
Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Low to medium malt sweetness. Caramel and chocolate attributes are acceptable. Strong roast barley or strong burnt or black malt character should not be present.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Body: Low to medium
Alcohol by Volume: 4.40% – 6.00%
IBU: 20-30
Color SRM: 20-35

Category 44: Robust Porter*
Color: Very dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters should be present and balanced with all other characters. Diacetyl should not be present.
Body: Medium to full
Alcohol by Volume: 5.10% – 6.60%
IBU: 25-40
Color SRM: 30+

Category 45: Imperial Porter*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. No diacetyl should not be present.
Body: Full
Alcohol by Volume: 7.00% – 12.00%
IBU: 35-50
Color SRM: 40+

Category 46: Old Ale / Strong Ale*

Subcategory A: Old Ale
Color: Copper-red to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Fruity esters can enhance and complement the malt aroma and flavor profile. Old Ales have malt and sometimes caramel sweetness.
Perceived Hop Aroma & Flavor: Very low to medium
Perceived Bitterness: Present but minimal and balanced with malt flavors.
Fermentation Characteristics: Fruity esters can contribute to the character of these beers. Alcohol types can be varied and complex. A distinctive quality of Old Ales is that they undergo an aging process, often for years. Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like, and often sweet, oxidized character. Complex estery attributes may also emerge. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Low level attributes typical of wood aging such as vanillin are acceptable. Brettanomyces and acidity reflect historical character; low level attributes such as horsey, goaty, leathery, phenolic, etc. and acidity may be present and balanced with other flavors. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present. Beers that exhibit such attributes are categorized as wood- and barrel-aged beers.
Alcohol by Volume: 6.30% – 9.10%
IBU: 30-65
Color SRM: 12-30

Subcategory B: Strong Ale
Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt and caramel sweetness. Very low levels of roast malt may be present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Present but minimal, and balanced with malt flavors.
Fermentation Characteristics: Rich, often sweet and complex fruity ester attributes can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Alcohol by Volume: 7.00% – 11.30%
IBU: 30-65
Color SRM: 8-21

Category 47: English Barley Wine Ale*
Color: Tawny copper to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Residual malty sweetness is high
Perceived Hop Aroma & Flavor: Hop aroma and flavor are very low to medium. English type hops are often used but are not required for this style.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Complexity of alcohols and fruity ester attributes are often high and balanced with the high alcohol content. Low levels of diacetyl are acceptable. Low carbonation is acceptable in this style. Caramel and some oxidized character (vinous aromas or flavors) may be considered positive attributes.
Body: Full
Alcohol by Volume: 8.50% – 12.20%
IBU: 40-65
Color SRM: 11-36

Category 48: American Barley Wine Ale/Wheat Wine Ale*

Subcategory A: American Barley Wine Ale*
Color: Amber to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel or toffee malt aroma attributes are often present. High residual malty sweetness, often exhibiting caramel or toffee attributes, should be present.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
Perceived Bitterness: High
Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Full
Additional notes: Vinous, sherry-like, or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile. Low carbonation may be acceptable in this style.
Alcohol by Volume: 8.50% – 12.20%
IBU: 60-100
Color SRM: 11-18

Subcategory B: Specialty Barley Wine Ale
This Barley wine can be English or American. Can have coffee, maple, chocolate, spices, peppers, etc.
Alcohol by Volume: 8.50% – 18%
IBU: 60-100
Color SRM: 11-2

Subcategory C:  Wheat Wine Ale*
Color: Gold to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Any of bready, wheat, honey or caramel malt aroma and flavor attributes are often present. High residual malt sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and DMS should not be present. Oxidized, stale, and aged attributes are not typical of this style.
Body: Full
Additional notes: This style is brewed with at least 50% wheat malt.
Alcohol by Volume: 8.50% – 12.20%
IBU: 45-85
Color SRM: 5+

Category 49: Scottish Ale*

Subcategory A: Scottish Light Ale*
Color: Gold to light brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. A low to medium-low, soft and chewy caramel malt flavor should be present.
Perceived Hop Aroma & Flavor: Should not be present.
Perceived Bitterness: Low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
Body: Low
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
Alcohol by Volume: 2.80% – 3.50%
IBU: 9-20
Color SRM: 6-15

Subcategory B: Scottish Heavy Ale*
Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malty, caramel aroma is present. The style exhibits a medium degree of sweet malt and caramel. The overall impression is smooth and balanced.
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Perceptible but low
Fermentation Characteristics: Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions. Fruity esters, if present, are low.
Body: Medium with a soft chewy character
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
Alcohol by Volume: 3.50% – 4.10%
IBU: 12-20
Color SRM: 8-30

Subcategory C: Scottish Export Ale*
Color: Medium amber to dark chestnut brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Sweet malt and caramel aromas and flavors define the character of a Scottish Export
Perceived Hop Aroma & Flavor: Should not be present
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters, if present, are low. Yeast attributes such as diacetyl and sulfur are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for lightly carbonated draft versions.
Body: Medium
Additional notes: These beers differ significantly from Scotch Ale, especially regarding original gravity, alcohol content, and malt attributes. While there are conflicting theories as to whether traditional Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium-low levels. Peat smoke attributes may be absent or present at low to medium-low levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer.
Alcohol by Volume: 4.10% – 5.30%
IBU: 15-25
Color SRM: 9-19

Category 50: Strong Scotch Ale

Subcategory A: Traditional Strong Scotch Ale
Color: Ranges from deep copper to brown.
Clarity: Chill haze is allowable at cold temperatures.
Perceived Malt Aroma & Flavor: Dark roasted malt flavors and aroma may be evident at low levels. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma.
Perceived Hop Aroma & Flavor: Hop flavor and aroma are very low or nonexistent.
Perceived Bitterness: Perception of hop bitterness is very low.
Fermentation Characteristics: Fruity esters are generally at medium aromatic and flavor levels. Low diacetyl levels are acceptable.
Body: Scotch ales are overwhelmingly malty and full bodied. A caramel character is often a part of the profile.
Additional Notes: Because there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, entries in this Subcategory will not exhibit peaty/smoky character.
Alcohol by Volume: 6.50% – 10.00%
IBU: 25-35
Color SRM: 15-30

Subcategory B: Peated Strong Scotch Ale
Color: Ranges from deep copper to brown.
Clarity: Chill haze is allowable at cold temperatures.
Perceived Malt Aroma & Flavor: Dark roasted malt flavors and aroma may be evident at low levels. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma.
Perceived Hop Aroma & Flavor: Hop flavor and aroma are very low or nonexistent.
Perceived Bitterness: Perception of hop bitterness is very low.
Fermentation Characteristics: Fruity esters are generally at medium aromatic and flavor levels. Low diacetyl levels are acceptable.
Body: Scotch ales are overwhelmingly malty and full bodied. A caramel character is often a part of the profile.
Additional Notes: Though there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, the current marketplace offers many strong Scotch ales with peat or smoke character present at low to medium levels. Thus, entries in this Subcategory may exhibit a peaty/smoky character at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category).
Alcohol by Volume: 6.50% – 10.00%
IBU: 25-35
Color SRM: 15-30

Category 51: Irish Red Ale*
Color: Copper-red to reddish-brown
Clarity: Chill haze or yeast haze may be present at low levels
Perceived Malt Aroma & Flavor: Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present, and there may be a slight roast barley or roast malt presence.
Perceived Hop Aroma & Flavor: Not present to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Low level fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium
Alcohol by Volume: 4.00% – 4.80%
IBU: 20-28
Color SRM: 11-18

Category 52: American Amber/Red Ale*
Color: Amber to reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
Perceived Hop Aroma & Flavor: Low to medium-low, exhibiting a wide range of attributes
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters, if present, are low.
Body: Medium to medium-high
Alcohol by Volume: 4.40% – 6.10%
IBU: 25-45
Color SRM: 8-18

Category 53: Imperial Red Ale*
Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and flavor
Perceived Hop Aroma & Flavor: High hop aroma and flavor, derived from any variety of hops. Hop flavor is prominent, and balanced with other beer attributes.
Perceived Bitterness: Very high
Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol flavors may be evident. Fruity-estery aromas and flavors are medium. Diacetyl should not be perceived.
Body: Full
Alcohol by Volume: 8.00%-10.60%
IBU: 55-85
Color SRM: 10-17

Category 54: American Brown Ale*
Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
Body: Medium
Alcohol by Volume: 4.20% – 6.30%
IBU: 30-45
Color SRM: 15-26

Category 55: American Black Ale*
Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
Perceived Bitterness: Medium-high to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Medium
Additional notes: Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.
Alcohol by Volume: 6.30% – 7.60%
Bitterness (IBU): 40-70
Color SRM: 35+

Category 56: German Altbier*
Color: Copper to dark brown
Clarity: Clear to slightly hazy. Chill haze should not be present
Perceived Malt Aroma & Flavor: A variety of malts contributes to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke character should not be present.
Perceived Hop Aroma & Flavor: Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
Perceived Bitterness: Medium to high, producing a clean dry finish. Forty-plus IBU is typical for Altbiers originating in Dusseldorf.
Fermentation Characteristics: Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry or plum. A slight sulfur aroma is acceptable. Diacetyl should not be present.
Body: Medium-low to medium.
Additional notes: The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
Alcohol by Volume: 4.60% – 5.60%
IBU: 25-52
Color SRM: 11-19

Category 57: German Kölsch*
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt character is very low to low with soft sweetness. Caramel character should not be present.
Perceived Hop Aroma & Flavor: Low and, if present, should express noble hop character.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are absent to low, expressed as pear, apple, or wine-like attributes when present. Diacetyl should not be present.
Body: Low to medium-low. Dry and crisp.
Additional notes: Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. Lager yeast is sometimes used for bottle conditioning or final cold conditioning.
Alcohol by Volume: 4.80% – 5.30%
IBU: 22-30
Color SRM: 3-6

Category 58: German Wheat Ale*

Subcategory A: South German Kristal Weizen/Kristal Weissbier*
Color: Straw to amber
Clarity: Clear with no chill haze present. Because the beer is filtered, no yeast should be present.
Perceived Malt Aroma & Flavor: Malt sweetness is very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The aroma and flavor are very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. A Banana-like ester aroma and flavor is often present. Diacetyl should not be present. Kristal Weizen is well attenuated and very highly carbonated.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent malted wheat. They have no yeast flavor, and exhibit a cleaner, drier mouthfeel than counterparts served with yeast.
Alcohol by Volume: 4.90% – 5.60%
IBU: 10-15
Color SRM: 3-9

Subcategory B: German Leichtes Weizen/Weissbier*
Color: Straw to copper-amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style. The overall flavor profile is less complex than Hefeweizen due to a lower alcohol content and there is less yeasty flavor. Diacetyl should not be present.
Body: Low with a lighter mouthfeel than Hefeweizen. The German word ‘leicht’ means light, and as such these beers are light versions of Hefeweizen.
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Alcohol by Volume: 2.50% – 3.50%
IBU: 10-15
Color SRM: 3.5-15

Subcategory C: South German Bernsteinfarbenes Weizen/Weissbier*
Color: Amber to light brown. The German word ‘Bernsteinfarben’ means amber colored.
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and caramel or bread-like character arises from the use of medium-colored malts.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Diacetyl should not be present.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. It is often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Alcohol by Volume: 4.80% – 5.40%
IBU: 10-15
Color SRM: 9-13

Subcategory D: South German Dunkel Weizen/Dunkel Weissbier*
Color: Copper-brown to very dark
Clarity: If served with yeast, appearance may be very cloudy
Perceived Malt Aroma & Flavor: Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beer in this style. Dark barley malts are frequently used along with dark Cara or color malts.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a characteristically fuller mouthfeel.
Alcohol by Volume: 4.80% – 5.40%
IBU: 10-15
Color SRM: 10-25

Subcategory E: South German Weizenbock/Weissbock*
Color: Gold to very dark
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Low
Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded flavor and aroma. Diacetyl should not be present. Carbonation should be high.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Alcohol by Volume: 7.00% – 9.50%
IBU: 15-35
Color SRM: 4.5-30

Category 59: German Hefeweizen*
Color: Straw to amber
Clarity: If served with yeast, appearance may be very cloudy.
Perceived Malt Aroma & Flavor: Very low to medium-low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low
Fermentation Characteristics: Medium-low to medium-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke, and vanilla are present. Banana ester aroma and flavor should be present at low to medium-high levels. Diacetyl should not be present.
Body: Medium to full
Additional notes: Beers in this style are made with at least 50 percent malted wheat, and are very highly carbonated. These beers are typically (though not always) roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel.
Alcohol by Volume: 4.90% – 5.60%
IBU: 10-15
Color SRM: 3-9

Category 60: French and Belgian Saison*
Color: Straw to light amber
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by any of floral, herbal, woody or other attributes typical of European-type hops are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
Fermentation Characteristics: Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation. Versions which exhibit sensory attributes typical of wood-aging are characterized as Specialty Saison.
Body: Very low to low
Alcohol by Volume: 5.00% – 6.80%
IBU: 20-38
Color SRM: 3-7

Category 61: Belgian Pale Ale
Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt flavor is acceptable.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is low but noticeable. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity-estery aromas and flavors are evident. Low levels of yeast-derived phenolic spicy flavors and aromas may be perceived. Diacetyl should not be perceived.
Body: Low to medium
Alcohol by Volume: 4.10% – 6.30%
IBU: 20-30
Color SRM: 4-12

Category 62: Belgian and French Ale*

Subcategory A: French Bière de Garde*
Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived flavors including any of slightly acidic, fruity, horsey, goaty, or leather-like attributes. Beer displaying more pronounced levels of Brettanomyces derived attributes is categorized as Brett Beer. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy or cellar-like aromas are acceptable.
Alcohol by Volume: 4.40% – 8.00%
IBU: 20-30
Color SRM: 7-16

Subcategory B: Belgian Table Beer*
Color: Gold to black. Caramel color is sometimes added to adjust color.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character may be present
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
Body: Low
Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats, and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical.
Alcohol by Volume: 0.50% – 2.00%
IBU: 5-15
Color SRM: 5-50

Subcategory C: Belgian Style Blonde Ale*
Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
Body: Low to medium
Alcohol by Volume: 6.30% – 7.90%
IBUs: 15 – 40
Color SRM: 2 – 7

Category 63: Belgian Dubbel*
Color: Brown to very dark
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
Perceived Malt Aroma & Flavor: Any cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma & Flavor: Absent, or low if present.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Body: Low to medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor or may be absent.
Alcohol by Volume: 6.30% – 7.60%
IBU: 20-35
Color SRM: 16-36

Category 64: Belgian Tripel*
Color: Pale to pale gold
Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma & Flavor: Absent, or low if present.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
Body: Medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light.
Alcohol by Volume: 7.10% – 10.10%
IBU: 20-45
Color SRM: 4-7

Category 65: Belgian Quadrupel*
Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity attributes reminiscent of any of raisins, dates, figs, grapes, or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Full with creamy mouthfeel
Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.
Alcohol by Volume: 10.00% – 14.20%
IBU: 25-50
Color SRM: 16-36

Category 66: Belgian-Style Strong Specialty Ale*

Subcategory A: Belgian-Style Strong Blonde Ale*
Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Very low to medium
Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.
Alcohol By Volume: 7.10%-11.20%
IBU: 20-50
Color SRM: 2-7

Subcategory B: Belgian-Style Strong Dark Ale*
Color: Amber to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.
Alcohol by Volume: 7.10%-11.20%
IBU: 20-50
Color SRM: 8-35

Category 67: Belgian Lambic and Miscellaneous Sours*

Subcategory A: Belgian Lambic*
Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt character should not be present
Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy, floral or other attributes. Hop character is achieved by using stale and aged hops at low rates.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from absent to medium. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels.
Body: Very low with dry mouthfeel
Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be ‘Belgian-Style Lambic’ and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.
Alcohol By Volume: 5.00% – 7.60%
IBU: 11-23
Color SRM: 6-13

Subcategory B: Belgian Gueuze Lambic*
Color: Gold to medium amber
Clarity: Appearance can range from clear to low-medium cloudiness arising from yeast, as Gueuze is traditionally bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present
Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, floral or other attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may range from very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can range from absent to high.
Body: Typically very low with dry mouthfeel. Highly complex flavor profile can lend an impression of fullness.
Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Gueuze’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops.
Alcohol By Volume: 5.00% – 8.00%
IBU: 11-23
Color SRM: 6-13

Subcategory C: Belgian Fruit Lambic*
Color: Often influenced by the color of added fruit
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. Cheesy hop character should not be present.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery, and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the flavor profile, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the profile. These flavored Lambic beers may be very dry or mildly sweet.
Body: Dry to full
Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Fruit Lambics’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit, or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars, or other sweeteners. See also Belgian-Style Lambic for additional background information. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels, and, if present, are in harmony with attribute arising from fruit.
Alcohol By Volume: 5.00% – 8.90%
IBU: 15-21
Color SRM: Color takes on hue of fruit

Subcategory D: Belgian Flanders/Oud Bruin or Oud Red Ale*
Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to medium-low, though acidity and wood-aging (if used) may mask higher bitterness levels.
Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
Body: Low to medium-low with a refreshing mouthfeel
Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.
Alcohol By Volume: 4.80% – 6.60%
IBU: 5-18
Color SRM: 12-25

Subcategory E: Miscellaneous Sours
This is a catch all subcategory. Today, there are too many unique sours being made. Please write a description on how your sour is being brewed.

Category 68: Belgian Witbier*
Color: Straw to pale
Clarity: Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is not present.
Perceived Bitterness: Low, from noble-type hops.
Fermentation Characteristics: Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Body: Low to medium, with a degree of creaminess from wheat starch.
Additional notes: Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. Very low to low level spice and citrus peel attributes may be present.
Alcohol by Volume: 4.80%-5.60%
IBU: 10-17
Color SRM: 2-4

Category 69: Berliner Weisse*
Color: Straw to pale. These are the lightest of all the German wheat beers.
Clarity: May appear hazy or cloudy from yeast or chill haze
Perceived Malt Aroma & Flavor: Malt sweetness is absent
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present. Brettanomyces character may be absent or present at low to medium levels and, if present, may be expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated.
Body: Very low
Additional notes: Carbonation is high. Traditionally, some Berliners were brewed or served with fruit, spices, or syrups. Some more contemporary versions have been brewed with other ingredients such as darker malts. Any such versions will take on corresponding hues, and may exhibit flavor and aroma attributes typical of such ingredients.
When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Competition organizers may create subcategories which reflect groups of entries based on the addition of fruit, spice or specialty malt, or other ingredients or processes. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.
Alcohol By Volume: 2.80% – 5.00%
IBUs: 3–6
Color SRM: 2 – 4

Category 70: Leipzig-Style Gose*
Color: Straw to light amber
Clarity: Clear to hazy. Haze may or may not be from yeast.
Perceived Malt Aroma & Flavor: Malt sweetness and attributes are not present to very low
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Not present to low
Fermentation Characteristics: Medium to high lactic acid character should be present and expressed as a sharp, refreshing sourness. These beers are not excessively aged.
Body: Low to medium-low
Additional notes: These beers typically contain malted barley and unmalted wheat, with some versions also containing oats. Salt (table salt) and coriander may be present in low amounts or may be absent. A Gose brewed with fruit(s), spices (other than salt or coriander), darker malts or other ingredients is categorized as Contemporary-Style Gose. Carbonation is high to very high. Effervescent.
When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include whether coriander, salt, or Brettanomyces is used, and other information about the brewing process.
Alcohol By Volume: 4.40% – 5.40%
IBU: 5 – 15
Color SRM: 2 – 7

Category 71: Fruit Gose
Same as Gose above with the fruit complementing the ale.
Alcohol By Volume: 4.40% – 5.40%
IBU: 5 – 15
Color SRM: 2 – 7

Category 72: Contemporary Gose*
Color: Usually straw to medium amber and can take on the color of added fruits or other ingredients such as darker malts.
Clarity: Clear to hazy. Haze may or may not result from yeast
Perceived Malt Aroma & Flavor: Malt aroma and flavor is not present to very low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Not present to medium
Fermentation Characteristics: Horsey, leathery, or earthy aromas contributed by Brettanomyces yeasts may be present but at low levels as these beers do not undergo prolonged aging. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented. Low to medium lactic acid character is present in all examples expressed as a sharp, refreshing sourness.
Body: Low to medium-low
Additional notes: Contemporary-Style Gose may be brewed with malted or unmalted barley, wheat, and oats. Contemporary examples may also contain other grains. As in traditional examples, low level salt (table salt) and coriander additions may or may not be present in Contemporary Gose. Attributes from the use of a wide variety of herbs, spices, flowers, fruits, or other ingredients not found in traditional Leipzig-Style Gose may also be present and in harmony with overall flavor profile.
When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include any herbs, spices, fruit, or other added ingredients, and information about the brewing process.
Alcohol by Volume: 4.40%-5.40%
IBU: 5-30
Color SRM: 3-9

Category 73: Other Kettle Sours
Color: Varies by ingredients used
Clarity: Varies by ingredients used
Perceived Malt Aroma & Flavor: Malt aroma and flavor is not present to very low.
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Not present to medium
Body: Light to medium
Additional Notes: Sours that would not traditionally be classified as a gose, Berliner Weisse, or a smoothie sour.
Alcohol By Volume: 4.40%-5.40%
IBU: 5-30
Color SRM: 2-7

Category 74: Smoothie Sours
Color: Varies by ingredients used
Clarity: Varies by ingredients used
Perceived Malt Aroma & Flavor: Malt aroma and flavor is not present to very low.
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Not present to medium
Body: Full body with consistency of that of smoothie.
Additional Notes: A smoothie sour beer, at its essence, is a beer that starts with a sour beer base and adds large amounts of unfermented fruit puree to create a mouthfeel, taste, and appearance that resembles fruit smoothies. Sourness is mild and there should be more notes of fruit and overall sweetness.
Alcohol By Volume: 4.40%-12.00%
IBU: 5-30
Color SRM: 2-10

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