Specialty Style – U.S. Open Beer Championship – Categories

Category 131: Aged Beer*
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteristics: Aged Beers are any beers aged for over one year. A brewer may brew any type of beer of any strength and enhance its character with various aging conditions for an extended time. In general, beers with high hopping rates, roast malt, high alcohol content, and complex herbal, smoke or fruit character are the best candidates for aging. Aged Beers may be aged in bottles, cans, kegs or other non-wooden vessels. Aged character may be expressed in mouthfeel, aroma, and flavor. Often, aged character is the result of oxidative reactions that either bring individual flavor components into harmony or are unique flavors unto themselves. Sherry-like and fruity flavors often develop during aging, and hop character often changes. No matter what the effect, the overall character should be balanced and without aggressive flavors. The level of change created by aging will vary with the duration of aging and the underlying beer style. Mildly-flavored beers are more likely to develop aggressive and unpleasant oxidation. Positive transformations are more likely to occur in beers with higher levels of hops, malt, or alcohol.
Body: Varies with underlying style
Additional notes: Within the framework of these guidelines, various Wood- and Barrel-Aged Beers which subsequently undergo aging of one or more years in glass or stainless, and, which clearly exhibit sensory outcomes of that additional aging, may be categorized as Aged Beers. However, Brett Beers, Sour Beers or any other beers exhibiting attributes of aging in the presence of any microflora must be categorized elsewhere. Beers which have undergone aging, but which do not exhibit attributes typical of aging, are categorized within their base styles.
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 length of time aged, type of vessel, duration of aging process, other ingredients or other processing which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with style

Category 132: Experimental Beer*
Color: May vary widely with ingredients used
Clarity: Varies with ingredients used and brewing process
Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Bitterness: May vary widely with ingredients used and brewing process
Fermentation Characteristics: Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body: May vary widely with ingredients used and brewing process
Additional notes: Experimental beers are beers that 1. employ unique and unusual techniques, ingredients, or both; or 2. beers that do not meet the criteria of individual existing categories, representing a combination of two or more hybrid, specialty or classic categories (with the exception of beers brewed with chili peppers). Experimental beers are primarily grain-based with a minimum of 51% of fermentable carbohydrates derived from malted grains. Beers produced using non-experimental techniques or ingredients are considered experimental beers if their properties overlap two or more existing categories and exhibit the distinctive characteristics of each of those categories. Uniqueness is the primary consideration when evaluating this category. Within the framework of these guidelines, field, fruit, chocolate, coffee, spice, specialty, wood-aged or other beers that fit within another individual hybrid category are not categorized as experimental beers. Within the framework of these guidelines, all beers brewed with chili peppers are categorized as chili beers, and should not be categorized as experimental beers. Within the framework of these guidelines, experimental beers which otherwise meet the criteria of various India Pale Ale and Imperial India Pale Ale categories from around the world are categorized as Experimental India Pale Ale.
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 an underlying beer style(s) upon which the entry is based (if such style(s) is apparent), or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood-aging, etc.
Alcohol By Volume: Varies widely
IBU: Varies widely
Color SRM: Varies widely

Category 133: Specialty Beer/Anything Goes
 
Subcategory A: Specialty Beer
Color: May vary widely with ingredients used
Clarity: Varies with ingredients used and brewing process
Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Bitterness: May vary widely with ingredients used and brewing process
Fermentation Characteristics: Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body: May vary widely with ingredients used and brewing process
Additional notes: These beers are brewed using unusual fermentable sugars, grains and starches that contribute to alcohol content other than, or in addition to, malted barley. As nuts generally have some degree of fermentables, beers brewed with nuts would appropriately be entered in this category. The distinctive characters of these special ingredients should be evident either in the aroma, flavor or overall balance of the beer, but not necessarily in overpowering quantities. For example, maple syrup or potatoes would be considered unusual. Rice, corn, or wheat are not considered unusual. Spiced beers brewed using unusual fermentables should be entered in the experimental category. Fruit beers brewed with unusual fermentables should be entered in the fruit beer category. The brewer should explain the special ingredient(s) used and achieved character or nature of the beer, and/or the classic style on which the entry is based, to allow for accurate judging.
Alcohol By Volume: Varies widely
IBU: Varies widely
Color SRM: Varies widely

Subcategory B: Anything Goes
Color: May vary widely with ingredients used
Clarity: Varies with ingredients used and brewing process
Perceived Malt Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Hop Aroma & Flavor: May vary widely with ingredients used and brewing process
Perceived Bitterness: May vary widely with ingredients used and brewing process
Fermentation Characteristics: Will vary widely depending on the nature of the techniques and or ingredients used to create the beer
Body: May vary widely with ingredients used and brewing process
Additional notes: The brewer should explain what is unique about this beer and what the  character or nature of   the beer, and/or the classic style on which the entry is based, to allow for accurate judging.
Alcohol By Volume: Varies widely
IBU: Varies widely
Color SRM: Varies widely

Category 134:  American-Belgo-Style Ale*
Color: Gold to black
Clarity: Should conform the base beer style
Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to high, in alignment with base beer style.
Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur, and attributes typical of Brettanomyces should not be present.
Body: Medium-low to medium, in alignment with base beer style.
Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves.
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 ingredients or processing which influence perceived sensory outcomes. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, or underlying beer styles.
Alcohol By Volume: Varies with style
IBUs: Varies with style
Color SRM: Varies with style

Category 135: Kellerbier or Zwickelbier*
Color: Varies depending on the underlying European origin lager or ale style
Clarity: Typically slightly hazy to moderately cloudy, but may become clear through settling. A small amount of yeast haze is acceptable and traditional.
Perceived Malt Aroma & Flavor: Varies depending on the underlying style
Perceived Hop Aroma & Flavor: Varies depending on underlying style. Low level attributes typical of late or dry hopping may be present in some versions.
Perceived Bitterness: Varies depending on underlying style
Fermentation Characteristics: Low levels of sulfur and acetaldehyde or other volatiles normally scrubbed during fermentation, if present, can enhance the flavor of these beers. Low fruity esters may be present and may vary slightly from the underlying style due to age and the presence of yeast. Diacetyl is usually absent in these beers but may be present at low levels in keller versions of beer styles which can contain diacetyl when fully aged, such as Bohemian-Style Lager.
Body: Varies depending on underlying style
Additional notes: Kellerbier or Zwickelbiers are unfiltered versions of lager or ale styles of European origin. These can include traditional Helles, Dunkel, Dortmunder, Vienna, Rotbier, Bohemian, European Dark, Koelsch, Alt, as well as less common traditional or contemporary European-origin lager and ale styles. Carbonation may be below levels typical of the underlying beer style, which may result in decreased head retention. These beers are typically unfiltered, but they may be filtered and then redosed with yeast. Whether filtered or unfiltered these beers are packaged and served with very low to moderate amounts of yeast.
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 should include the underlying European-origin lager or ale style upon which the entry is based. Competition organizers may create subcategories which reflect groups of entries based on ale or lager yeast type or hue.
Alcohol By Volume: Varies with style
IBUs: Varies with style
Color SRM: Varies with style

Category 136: Brett Beer*
Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity: Chill or yeast haze is allowable at low to medium levels at any temperature
Perceived Malt Aroma & Flavor: In darker versions, any of roasted malt, caramel or chocolate aromas and flavors are present at low levels.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high
Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. Brettanomyces character may or may not be dominant. Acidity from Brettanomyces should be low to medium-low. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
Body: Low to high
Additional notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale.
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 Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with styles

Category 137: Mixed-Culture Brett Beer*
Color: Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity: Chill haze, bacteria and yeast-induced haze is allowable at low to medium levels at any temperature.
Perceived Malt Aroma & Flavor: In darker versions, any of roasted malt, caramel, or chocolate aromas and flavors are present at low levels.
Perceived Hop Aroma & Flavor: Low to high
Perceived Bitterness: Low to high
Fermentation Characteristics: Medium to high fruity esters are present. Acidity resulting from fermentation with Brettanomyces or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Diacetyl and DMS should not be present.
Body: Low to high
Additional notes: Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.).
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 Brett(s) and other culture(s) used, fruit(s), type of wood used (if any), or other ingredients or processing which influence perceived sensory outcomes.
Alcohol By Volume: Varies with style
IBU: Varies with style
Color SRM: Varies with styles

Category 138: Session Beer*
Color: The color should mimic the classic style upon which the beer is based
Clarity: Appearance may vary from brilliant to hazy to cloudy and should mimic the classic style upon which the beer is based
Perceived Malt Aroma & Flavor: Malt attributes should mimic the classic style upon which the beer is based, but at lower overall intensity due to lower original gravity.
Perceived Hop Aroma & Flavor: Hop attributes should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
Perceived Bitterness: Should mimic the classic style upon which the beer is based, but at lower overall intensity in order to maintain the balance typical of that style.
Fermentation Characteristics: Varies with underlying style
Body: Varies with underlying style
Additional notes: This category includes beers of any style that 1) are at or below 5.0% abv (4.0% abw) and 2) have an original gravity and alcohol content below the range of the classic style as defined in these guidelines. These beers exhibit lower original gravity and alcohol content than the classic style. Balance and drinkability are key to a successful session beer. A beer at or below 5.0% abv (4% abw) that adheres to the specifications of a classic style is not categorized as Session Beer. For example, low gravity beers such as Belgian-Style Table Beers, Belgian-Style Session Ales, or English-Style Mild Ales should be categorized within their appropriate categories. A beer below 0.5% abv (0.4% abw) is categorized as a Non-Alcohol Malt Beverage.
When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category. Competition organizers may request that brewers provide actual percent alcohol by volume (abv) for their entries in this category.
Alcohol By Volume: 0.5%-5.0%
IBU: 10-35
Color SRM: 2+

Category 139: Gluten-Free Beer*
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style. Grains and fermentables which differ from those typically used to produce a given beer style can and will produce flavor and aroma outcomes that differ from traditional versions. Such differences are to be expected and are acceptable.
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style
Fermentation Characteris