Category 95: American Cream Ale
Color: Straw to gold
Clarity: Chill haze should be very low or not be present

Perceived Malt Aroma & Flavor: Medium-low to medium pale malt aroma may be present. Caramel malt aroma and flavor should be absent. The dominant flavor is of pale malt sweetness at medium-low to medium levels. Corn or other adjuncts may be perceived at low levels.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is very low to low or may be absent
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity-estery aroma and flavor may be perceived. Sulfur and/or DMS should be absent or extremely low. Diacetyl should not be perceived.
Body: Low
Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold

ABV:4.2-5.6%
IBU: 10-22
Color SRM: 2-5

Category 96: American Wheat
Subcategory: American Wheat Pale
Color: Pale to light amber
Clarity: Clear to cloudy
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium. Versions served with yeast may exhibit somewhat higher perceived bitterness.
Fermentation Characteristics: Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present. Low to medium yeast character is present in versions served with yeast, in harmony with malt and hop attributes and not sharp.
Body: Very low to medium. Versions served with yeast may exhibit a full mouthfeel.
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category based on the presence or absence of yeast, use of darker malts, etc.
ABV: 3.8-5%
IBU: 10-35
Color SRM: 2-10

Subcategory: : Dark American Wheat
Color: Medium amber to dark brown
Clarity: This style is packaged with yeast in the bottle so appearance may range from hazy to very cloudy. Chill haze is acceptable.
Perceived Malt Aroma & Flavor: Malt aromas and flavors can include low roasted malt character expressed as cocoa, chocolate or caramel as well as toffee or biscuit. Medium-low to medium-high malt sweetness is present. Roast malt astringency is acceptable when balanced with malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low fruity-estery aroma and flavor is typical. Yeast character should be low to medium and should not dominate malt and hops. Diacetyl and clove-like phenolics should not be perceived.
Body: Low to medium
Additional notes: These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Because this style is served with yeast, there should be a full yeasty mouthfeel.
Alcohol by Volume: 3.8-5%
IBU: 10-25
Color SRM : 9-22

Category 97: American Specialty Wheat
Subcategory: Light Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG: 1.036-1.056
FG: 1.006-1.018
Alcohol by Volume: 3.5-5.5%
IBU: 10-35
Color SRM: 4-10

Subcategory: Dark American Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
OG:: 1.036-1.050
FG: 1.004-1.016
Alcohol by Volume: 3.8-5%
Bitterness (IBU): 10-25
Color SRM: 9-22

Category 98: American Style Beer/Fruit Beer
Color: Can range from pale to very dark depending on the underlying style, and is often influenced by the color of added fruit or berry.
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Not perceived to medium-low
Perceived Hop Aroma & Flavor: Not perceived to medium-low
Perceived Bitterness: In balance with fruit character and usually at very low to medium levels
Fermentation Characteristics: American-Style Fruit/Berry Beers are fermented with traditional German, British, or American ale or lager yeast. Beers fermented with Belgian-style, German-style Hefeweizen or other South German wheat beer or Berliner-style Weisse yeasts should be categorized elsewhere. Fruit/Berry beers exhibiting acidic sourness from cultured or wild bacterial fermentation should be categorized elsewhere. Acidic bacterial fermentation, if present, contributes to acidity and enhances fruity balance. No wild fermentation should be evident.
Body: Varies with style
Additional notes: Fruit/Berry aromas, ranging from subtle to intense, should be evident and should not be overpowered by hop aromas. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Within the framework of these guidelines, fruit beers fermented with Belgian yeast (Wit, Abbey, Farmhouse, Saison, and/or Brettanomyces) should be categorized as Belgian-Style Fruit Beers, or possibly as fruited Brett Beers. Some beers may fit into this category if they contain fruity adjuncts but no actual fruit. As an example, a juniper berry-flavored beer with notable juniper berry fruity flavor and/or aroma could be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy should be categorized as an Herb and Spice Beer. Fruit Beers brewed with wheat should be categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut as a dominant flavor should be categorized in the Coconut category. 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 an accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influences perceived sensory outcomes. 
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Subcategory: Fruit/Berry  Wheat Beer
Color: Generally straw to light amber, and often influenced by the color of added fruit.
Clarity: Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, the appearance is hazy to very cloudy.
Perceived Malt Aroma & Flavor: Low to medium-low
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity-estery aroma and flavor are typical. Diacetyl should not be perceived. In versions served with yeast, yeasty aroma and flavor should be low to medium.
Body: Low to medium
Additional notes: The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and flavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Fruited versions of Grodziskie, or Germanic-derived styles such as various Weizen or other wheat beer styles, including fruited examples of Adambier which do not exhibit attributes of wood-ageing, should be categorized as Fruit Wheat Beers, as those styles are not commonly brewed with fruit. Such beers could deviate from the parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. 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 the accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influences perceived sensory outcomes.
Alcohol by Volume: 3.8-5%
IBU: 10-35
Color SRM: 2-10

Category 99: Belgian Style Fruit Beer

  • Color: Can range from pale to dark depending on underlying Belgian style, and is often influenced by the color of added fruit
  • Clarity: Clear to hazy beer is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from not perceived to medium-high
  • Perceived Hop Aroma & Flavor: Low to high
  • Perceived Bitterness: Varies with underlying Belgian style
  • Fermentation Characteristics: Acidic bacterial fermentation attributes may be evident. If present, it contributes to acidity and enhances fruity balance.
  • Body: Varies with style
  • Additional notes: Fruit aromas, ranging from subtle to intense, should be evident and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be categorized as Field Beers. Fruit or fruit extracts, used as adjuncts in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Classifying these beers can be complex. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Versions exhibiting attributes derived from wood or liquids previously aged in wood should be categorized in other Wood-Aged Beer categories. Fruited Belgian-style beers which exhibit Brettanomyces may be categorized in this style, when no other category exists for such beers. However, a fruited Saison exhibiting Brett character should be categorized as a Specialty Saison. A fruited version of a Brett Beer is categorized as Fruited Brett Beer when such a Brett-containing beer is not based on an existing underlying Belgian beer style. A Lambic-Style fruit beer should be categorized as a Belgian-Style Fruit Lambic. Fruited Belgian-style beers brewed with additional adjuncts could fall in this category or perhaps as Experimental Beers. Fruit beers fermented with German, British or American ale or lager yeast should be categorized as American-Style Fruit Beers or as Fruit Wheat Beers. 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 the underlying beer style upon which the entry is based, or other information unique to the entry such as fruit(s) used or processing which influence perceived sensory outcomes.

ABV: 2.50% – 12.00%
IBU: 5 – 70
Color SRM: 5 – 50

Category 100: Vegetable Beer
(Peanuts are considered a vegetable but will be judge in the Peanut butter Category)

  • Color: Can range from pale to very dark depending on the underlying style, and may be influenced by the color of added ingredients.
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Very low to medium-high
  • Perceived Hop Aroma & Flavor: Very low to medium-high
  • Perceived Bitterness: Very low to medium-high. Vegetable character should not be muted by hop character.
  • Fermentation Characteristics: Varies with underlying style
  • Body: Varies with underlying style
  • Additional notes: Vegetable aromas, ranging from subtle to intense, should be evident, and should not be overpowered by hop aromas. Field Beers are any beers incorporating vegetables as flavor or carbohydrate adjuncts in either the mash, kettle, primary or secondary fermentation. The vegetable character should be in harmony with other attributes and can range from subtle to intense. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers. All beers containing chili peppers should be categorized as Chili Beers. Beers containing nuts should be categorized as Field Beers. 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 the underlying beer style upon which the entry is based, or other information unique to the entry such as vegetable(s) used or processing which influence perceived sensory outcomes.

ABV: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Category 101: Pumpkin

Pumpkin/Squash Beer or Pumpkin Spice Beer
A. Subcategory: Pumpkin/Squash Beer
Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium
Perceived bitterness: Low to medium-low
Body: Varies with underlying style Additional notes: Pumpkin/Squash beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. These beers are not spiced, but may have flavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and flavors should be absent. Versions exhibiting spice aromas and/or flavors should be categorized as Pumpkin Spice Beers or as other spice beer or possibly as experimental beer styles.
ABV: 2.5%-12.0%
IBU:5-35
Color SRM 5-50

B. Subcategory: Pumpkin Spice Beer
Color: Can vary from pale to very dark depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Can vary from low to medium-high depending on the underlying style
Perceived Hop Aroma & Flavor: None to medium and should not overpower spice, pumpkin or squash, if present, or overall balance of aromas and flavors.
Perceived bitterness: Low to medium-low
Fermentation Characteristics: Typical of underlying beer style
Body: Varies with underlying style
Additional notes: These are any beers using pumpkins or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash may not be present or may range from subtle to intense. They are spiced with other ingredients whose character should be present and in balance. While cinnamon, allspice, clove, and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a WitPumpkin spiced beer by using orange peel and coriander.
ABV: 2.5%-12.0%
IBU:5-35
Color SRM 5-50

Category 102: Coconut Beer
Coconut beers are any beers using raw or toasted coconut as an adjunct in either mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Coconut qualities should not be overpowered by hop character.   To allow for accurate judging, the brewer may list a classic style of base beer, and/or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
Alcohol by Volume: 2.5-18%
IBU: 5-70

Category 103: Herb and Spice Beer

  • Color: Varies depending on underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Varies depending on the intention of brewer
  • Perceived Hop Aroma & Flavor: Not essential, but may be evident and may be more aggressive than herb-spice character.
  • Perceived Bitterness: Very low to medium-low. Reduced hop bitterness tends to accentuate herb/spice character.
  • Fermentation Characteristics: Aromas and flavors of individual spices may not always be identifiable
  • Body: Varies with underlying style
  • Additional notes: Herb and Spice beers are any beers using herbs or spices derived from roots, seeds, fruits, vegetables, flowers, etc. Herb and/or spice characters can range from subtle to intense. Classifying these beers can be complex. Beers that exhibit herbal and/or spicy character are considered Herb and Spice Beers. Beers brewed with chili peppers are categorized as Chili Pepper Beers.  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 an accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as the type or form of herb(s) or spice(s) used or other factors which influence perceived sensory outcomes.

ABV: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Category 104: Chili Pepper Beer

  • Color: Can range from pale to very dark depending on the underlying style
  • Clarity: Clear or hazy is acceptable
  • Perceived Malt Aroma & Flavor: Can vary from very low to medium-high depending on the underlying style
  • Perceived Hop Aroma & Flavor: Very low to very high
  • Perceived Bitterness: Very low to medium-high
  • Fermentation Characteristics: Chili pepper aroma and flavor attributes should be harmonious with the underlying beer style. Chili pepper character may be expressed as vegetal, spicy and/or hot on the palate.
  • Body: Representative of underlying style
  • Additional notes: Chili Beers are any beers using chili peppers for flavor, aroma, and/or heat. Chili’s character can range from subtle to intense. Chili pepper aroma may or may not be evident. Within the framework of these guidelines, all beers containing chili peppers should be categorized as Chili Beers. Beers that represent more than one style, such as chili beers with chocolate, should be categorized as Chili Beers. 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 the accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as chili(s) used or processing which influence perceived sensory outcomes.
    ABV:2.5%-13.3%
    IBU: 5-70
    Color SRM: 5-50

Category 105: Chocolate/Cocoa Beer

  • Color: Light amber to black depending on the underlying style
  • Clarity: Clear to hazy beer is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium-high malt sweetness balanced with cocoa flavors and aromas
  • Perceived Hop Aroma & Flavor: Hop aroma is not perceived to be very low. Hop flavor may be lower than is designated for the underlying style allowing chocolate to contribute to the flavor profile without becoming excessively bitter.
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Typical of underlying beer style. Attributes derived from chocolate or cocoa should be apparent in all such beers, ranging from subtle to intense, and in harmony with the overall flavor profile of the beer.
  • Body: Varies with underlying style
  • Additional notes: Chocolate Beers are any beers incorporating dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category. 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 an accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of chocolate used or other factors which influence perceived sensory outcomes.

ABV: 2.5-12%
IBU: 15-40
Color SRM: 15-50

Category 106: Coffee Flavored Beer

  • Color: Pale to black depending on the underlying style
  • Clarity: Clear to hazy is acceptable
  • Perceived Malt Aroma & Flavor: Medium-low to medium malt sweetness provides balance with coffee flavor and aroma
  • Perceived Hop Aroma & Flavor: Low to high depending on the underlying style
  • Perceived Bitterness: Varies with underlying style
  • Fermentation Characteristics: Typical of underlying style
  • Body: Reflective of the underlying beer style
  • Additional notes: Coffee beers incorporate coffee in any form. Coffee character should be apparent as the defining attribute of this category, ranging from subtle to intense, and should be in harmony with other attributes of the underlying beer. Other flavors may also be present. 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 the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of coffee used or other factors which influence perceived sensory outcomes.

Alcohol by Volume: 2.5-15%
IBU: 15-40
Color SRM: 15-50

Category 107: Rye Beer 

  • Color: A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
  • Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
  • Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low-level roastiness, graininess, or tannin astringency is acceptable when balanced with low to medium malt sweetness.
  • Perceived Hop Aroma & Flavor: Low to medium-high
  • Perceived Bitterness: Low to medium
  • Fermentation Characteristics: Low levels of spicy, fruity-estery aromas are typical. Yeast-derived aromas and flavors such as phenolic, and clove-like may be present when consistent with the underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be perceived. Low to medium yeast aroma may be present in versions packaged with yeast.
  • Body: Low to medium
  • Additional notes: The grist should include sufficient rye so that rye character is evident in the beer. Beers brewed with rye that does not exhibit rye character should be categorized into other beer styles. Rye character is often described as slightly spicy and subtly black pepper-like. Versions served with yeast should portray a full yeasty mouthfeel. 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 the underlying beer style upon which the entry is based, or other factors which influence perceived sensory outcomes.
    ABV: Varies with style
    IBU: Varies with style
    Color SRM: Varies with style

Category 108: Smoke Beer

  • Color: Any beer of any style incorporating smoke, and therefore may range from very light to black
  • Clarity: Varies with underlying beer style
  • Perceived Malt Aroma & Flavor: Varies with underlying beer style
  • Perceived Hop Aroma & Flavor: Varies with underlying beer style
  • Perceived Bitterness: Varies with underlying beer style
  • Fermentation Characteristics: Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties.
  • Body: Varies with underlying beer style
  • Additional notes: Any smoke beer that does not fit other smoke beer categories are appropriately categorized here. 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 the underlying beer style(s), or other information unique to the entry such as the type of wood smoke or processing that influence perceived sensory outcomes.

Category 109: Honey Beer
Appearance: Color as appropriate to base beer style. Clear or hazy beer is acceptable, but most commercial examples are bright. Head formation and retention is good or as appropriate to base beer style.
Aroma: The character of honey should be perceived in the aroma and balanced with other aromas.
Flavor: These beers are brewed using honey and malted barley. Beers may be brewed to any style. The character of honey should be perceived in the flavor and balanced with other flavors. The brewer must list the base beer style.
Mouth Feel: Appropriate to the base style but may be lighter.
Color: Variable
Bitterness: Variable IBU
Alcohol: ABV 2.5 – 11.9