Hybrid Styles - U.S. Open Beer Championship Categories

Hybrid Styles – U.S. Open Beer Championship Categories

Category 96: American Cream Ale*
Color: Straw to gold
Clarity: Chill haze should be very low or not be present
Perceived Malt Aroma & Flavor: The dominant flavor is of pale malt sweetness at medium-low to medium levels. Caramel malt attributes should be absent. Attributes typical of corn or other adjuncts may be present 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: Low level fruity esters may be present. Sulfur and DMS are usually absent but may be present at extremely low levels. Diacetyl should not be present.
Body: Low
Additional notes: These crisp and refreshing beers are fermented warm with ale or lager yeast and lagered cold.
Alcohol By Volume: 4.30%-5.70%
IBU: 10-22
Color SRM: 2-5

Category 97: American-Style Wheat Beer*
Color: Straw to dark brown
Clarity: Clear to cloudy
Perceived Malt Aroma & Flavor: Low to medium-low level pale malt attributes are present in paler versions. Medium-low to medium-high malt attributes such as cocoa, chocolate, caramel, toffee, or biscuit may be present in darker versions. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to medium
Fermentation Characteristics: low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present
Body: Very 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. Versions served with yeast may exhibit somewhat higher perceived bitterness and fuller mouthfeel. If present, yeast character and flavor can range from low to medium, and should be in harmony with malt and hop attributes, and not sharp.
Alcohol By Volume: 4.30%-5.70%
IBU: 10-22
Color SRM: 2-5

Category 98: American Specialty Wheat

Subcategory A: Light American Hefeweizen
Color: Straw to light amber.
Clarity: Hazy to very cloudy. Chill haze is also acceptable.
Perceived Malt Aroma & Flavor: 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.
Perceived Hop Aroma & Flavor: Hop characters may be light to moderate in bitterness, flavor and aroma.
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Diacetyl should not be perceived.
Body: Light to medium in character. Because this style is served with yeast the character should portray a full yeasty mouthfeel.
Additional Notes: 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.
Alcohol by Volume: 3.50% – 5.50%
IBU: 10-35
Color SRM: 4-10

Subcategory B: Dark American Hefeweizen
Color: Dark amber to dark brown
Clarity: Hazy to very cloudy. Chill haze is also acceptable.
Perceived Malt Aroma & Flavor: 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.
Perceived Hop Aroma & Flavor: Low to medium.
Perceived Bitterness: Low.
Fermentation Characteristics: 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. Diacetyl should not be perceived.
Body: Light to medium in character. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel.
Additional Notes: Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. The 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.
Alcohol by Volume: 3.80% – 5.80%
IBU: 10-25
Color SRM: 9-22

Category 99: American-Style 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
Clarity: Clear or hazy is acceptable
Perceived Malt Aroma & Flavor: Not present to medium-low
Perceived Hop Aroma & Flavor: Not present to medium-low
Perceived Bitterness: In balance with fruit character and usually at very low to medium levels
Fermentation Characteristics: American-Style Fruit 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 beers exhibiting sourness should be categorized elsewhere. Attributes typical of wild fermentation should not be present.
Body: Varies with style
Additional notes: Fruit aromas, ranging from subtle to intense, should be present 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, 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 or aroma would be categorized as a Fruit Beer, whereas a beer in which the juniper berry character is more herbal or spicy would be categorized as an Herb and Spice Beer. Fruit Beers brewed with more than 30% wheat are categorized as Fruit Wheat Beers. Fruit Beers brewed with unusual fermentable(s), but no wheat, should be categorized as Fruit Beers. All of the various India Pale Ale or Imperial India Pale Ale styles brewed as Fruit Beers are categorized as Experimental India Pale Ales. All fruited Sour Beers are categorized elsewhere. All fruited Wood- and Barrel-Aged beers whether sour or not are categorized elsewhere. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer.
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.
Alcohol by Volume: 2.50%-12.00%
IBU: 5-70
Color SRM: 5-50 or color of fruit

SUBCATEGORIES:
A. Raspberry
B. Blueberry
C. Orange
D. Pineapple
E. Tangerine
F. POG
G. Grapefruit
H. Lime
I. Peach
J. Strawberry
K. Passionfruit
L. Mixed
M. General/Other

Category 100: Fruit 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, 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 esters are typical. Diacetyl should not be present. 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 examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier or Grodziskie. Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer.
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.
Alcohol by Volume: 2.50%-12.00%
IBU: 10-35
Color SRM: 2-10

Category 101: 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 absent or may be present; if present, such attributes contribute to acidity and enhance fruity balance.
Body: Varies with style
Additional notes: Fruit aromas, ranging from subtle to intense, should be present and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian yeast, (Wit, Abbey, Farmhouse, etc.). 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. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and a beer containing coconut is categorized as Field Beer. Likewise a beer containing chili peppers is categorized as Chili Beer. Because wood vessels may be used for fermentation or aging, attributes typical of wood-aging such as vanillin, or from liquids previously aged in wood may be present. Fruited Belgian-style beers which exhibit Brettanomyces may be categorized in this style. 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 (wood-aging for example) which influence perceived sensory outcomes.
Alcohol By Volume 2.50% – 12.00%
IBU: 5 – 70
Color SRM: 5 – 50

Category 102: Field Beer*
Color: Can range from pale to very dark depending on the underlying style and is often influenced by the color of added field ingredients (vegetables, nuts, etc.)
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 present 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 a beer containing coconut is categorized as Field Beer. However, within the framework of these guidelines, India Pale Ales brewed with vegetables are categorized as Experimental India Pale Ale. All beers containing chili peppers are categorized as Chili Beer. Nuts generally impart much more ﬂavor than fermentables; within the framework of these guidelines, beers containing nuts are categorized as Field Beer.
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.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 103: Pumpkin*

Subcategory A: 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
Fermentation Characteristics: Typical of underlying beer style
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. Pumpkin/Squash beer is 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 or ﬂavors are categorized as Pumpkin Spice Beer, as Herb and Spice beer, or possibly as Experimental beer.
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 pumpkin or squash used and related processing, or other factors which influence perceived sensory outcomes.
Alcohol By Volume: 2.50%-12.00%
IBU:5-35
Color SRM: 5-50

Subcategory B: 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, if present, in harmony with spice, pumpkin or squash, and other attributes.
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 (Cucurbita pepo) 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 Wit-Pumpkin spiced beer by using orange peel and coriander.
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 spice(s) used, pumpkin or squash used, if any, and related processing or other factors which influence perceived sensory outcomes.
Alcohol By Volume: 2.50%-12.00%
IBU:5-35
Color SRM: 5-50

Category 104: Coconut Beer
Color: Can range from pale to very dark depending on the underlying style
Clarity: Can range from clear to hazy depending on the underlying beer style
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: Coconut aroma and ﬂavor attributes should be harmonious with the underlying beer style.
Additional Notes: 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: Varies with style.
IBU: Varies with style.
Color SRM: Varies with style.

Category 105: Herb and Spice Beer*
Color: Varies depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer, underlying beer style, and intensity of herb or spice aroma attributes
Perceived Hop Aroma & Flavor: Not essential but may be present and may be more assertive 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 beer is any beer brewed with herbs or spices derived from leaves, roots, seeds, fruits, vegetables, ﬂowers, etc. and which exhibits herbal or spicy attributes. Herb or spice character can range from subtle to intense. Classifying these beers can be complex. Beers which exhibit herbal or spicy character are considered Herb and Spice Beer. Beers brewed with chili peppers are categorized as Chili Pepper Beer. Beers brewed with or without pumpkin in which herb or spice attributes typical of pumpkin pie dominate are categorized as Pumpkin Spice Beer.
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 herb(s) or spice(s) used or other factors which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 106: Chili Pepper Beer*
Color: Can range from pale to very dark depending on the underlying style
Clarity: Can range from clear to hazy depending on the underlying beer style
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, or hot on the palate.
Body: Representative of underlying style
Additional notes: Chili Beer is any beer using chili peppers for ﬂavor, aroma, or heat. Chili character can range from subtle to intense. Chili pepper aroma may or may not be present. Within the framework of these guidelines, all beers containing chili peppers are categorized as Chili Beers. A beer made with chili peppers which represents more than one style, such as a chocolate beer or India Pale Ale made with chilis, for example, should nonetheless be categorized as Chili Beer rather than as Experimental Beer.
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 chili(s) used or processing which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 107: Chocolate or Cocoa Beer*
Color: Can range from pale to very dark depending on the underlying style
Clarity: Clear to hazy 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 may vary based on underlying style and often may be lower than is designated for 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 beers of any classic style which incorporate dark chocolate or cocoa in any form. Beers made with white chocolate do not typify this category; however, beers which clearly exhibit attributes typical of white chocolate could be categorized as chocolate beer. Within the framework of this competition, all Chocolate Beers made with chilis should be categorized as Chili Beers.
When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create categories which reflect groups of chocolate beers based on underlying beer style or other factors. 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 chocolate used or other factors which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 108: Coffee Beer*
Color: Pale to black depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies with underlying style to provide 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 arising from the use of flavored coffee may also be present.
When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create categories which reflect groups of coffee beers based on underlying beer style or other factors. 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: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 109: 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 and fruity ester aromas are typical. Yeast-derived aroma and flavor attributes such as clove-like or other phenolics may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be present. Low to medium yeast aroma may be present in versions packaged with yeast.
Body: Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
Additional notes: The grist should include sufﬁcient rye so that rye character is evident in the beer. Rye character is often described as any of spicy, black pepper-like, or earthy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Versions served with yeast should possess 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.
Alcohol By Volume Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 110: 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: For Smoke Beers based on lager styles, any phenolic notes (if present) should be derived from smoke; in such lagers yeast-derived phenolics should not be present.
Body: Varies with underlying beer style
Additional notes: Any style of beer can be smoked. The goal is to reach a balance between the style’s character and the smoky properties. 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 type of wood smoke or processing which influence perceived sensory outcomes.
Alcohol By Volume Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 111: Specialty Honey Beer*
Color: Very light to black depending on underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Varies depending on intention of brewer
Perceived Hop Aroma & Flavor: Very low to very high
Perceived Bitterness: Very low to very high
Fermentation Characteristics: Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be present in aroma and ﬂavor but should not be overpowering. Beers which represent various India Pale Ale and Imperial India Pale Ale styles brewed with honey are categorized as Experimental India Pale Ale.
Body: Varies with underlying style
Additional notes: 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 of honey used or other factors which influence perceived sensory outcomes.
Alcohol By Volume: 2.50% – 12.00%
IBU: 1 – 100
Color SRM: 1 – 100

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