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

Category 110: Barrel Aged Pale Beer
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.
Color SRM : 4-20
Alcohol by Volume: 3.75-12.00%

Category 111: Barrel Aged Dark Beer
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.
Color SRM : 21-80
Alcohol by Volume: 3.75-6.25%

Category 112: Barrel Aged Strong Beer
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.

Category 113: Barrel-Aged Strong Stout/Porter
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%
Bitterness (IBU): Varies with style
Color SRM (EBC): 40+ (80+ EBC)

Category 114: Barrel-Aged Strong Stout/Porter-Extreme(Over 12.5 ABV)
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%+
Bitterness (IBU): Varies with style
Color SRM (EBC): 40+ (80+ EBC)

Category 115: Barrel-Aged Strong Stout/Porter Specialty
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%
Bitterness (IBU): Varies with style
Color SRM (EBC): 40+ (80+ EBC)

Category 116: Barrel-Aged Sour Beer 
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
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style

Category 117: Barrel-Aged Fruited Sour Beer 
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
Bitterness (IBU): Varies with style
Color SRM (EBC): Varies with style

Category 118: Wood/Barrel- Fruit Beer
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.
ABV: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 119: Wood/Barrel- Strong Scotch Ale
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: 6.5 – 12%
IBU: 25-35
Color SRM: 15-30

Category 120: Barrel-Aged Barley Wine
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

121: Barrel-Aged Quad/Belgian Dark Ale
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% – 14.2%
IBU: 25-50
Color SRM: 8-35

Category 122: Blended Barrel-Aged Beer
A wood/barrel-aged that uses multiple styles, barrels and/or batches

Category 123: Spirits(non-whiskey) Barrel Aged  Beer
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.
Subcategories
a) Brandy Barrel Aged Beer
b) Tequila Barrel Aged Beer
c) Rum Barrel Aged Beer
d) Other

Category 124  Wine Barrel Aged – Beer
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.
Subcategories
a) – Traditional Red
b) – Traditional White
c) – Other

Category 125: 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 – Brett
Subcategory – Wild Beer

Category 126: 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.
a) Subcategory – Doppelbock
b) Subcategory – Baltic Porter
c) Subcategory – Other

Category 127: Foeders and Cask Aged Beer
Beers that are aged in foeders or un-used barrels.
a) Subcategory – Ales
b) Subcategory – Lagers