Stouts – U.S. Open Beer Championship

Category 24: Classic Irish Dry Stout*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor deﬁnes much of the character. Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
Perceived Hop Aroma & Flavor: European hop character may range from not perceived to low in aroma and ﬂavor
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required.
Body: Medium-light to medium
Additional notes: Head retention should be persistent
Alcohol by Volume: 4.10% – 5.30%
IBU: 30-40
Color SRM: 40+

Category 25: Foreign Stout*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
Perceived Hop Aroma & Flavor: Low to medium-low.
Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent but may be present at very low levels. Slight acidity is acceptable.
Body: Medium to full
Additional notes: Head retention should be persistent
Alcohol by Volume: 5.60% – 8.00%
IBU: 30-60
Color SRM: 40+

Category 26: American Stout*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with any of caramel, chocolate, or roasted coffee attributes present at low to medium levels, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma & Flavor: Medium to high, often with citrusy, resiny or other attributes typical of many American hop varieties.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Head retention should be persistent
Alcohol by Volume: 5.70% – 8.00%
IBU: 35-60
Color SRM: 40+

Category 27: Sweet Stout or Cream Stout*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the ﬂavor proﬁle. Roast ﬂavor may be present. Low to medium-low roasted malt-derived bitterness should be present.
Perceived Hop Aroma & Flavor: Should not be perceived.
Perceived Bitterness: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent ﬂavor and aroma.
Fermentation Characteristics: Fruity esters, if present, are low. Diacetyl should not be perceived.
Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose).
Alcohol by Volume: 3.20% – 6.30%
IBU: 15-25
Color SRM: 40+

Category 28: Oatmeal Stout*
Color: Dark brown to black
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Coffee, caramel, roasted malt or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
Perceived Hop Aroma & Flavor: Optional but should not upset the overall balance.
Perceived Bitterness: Medium
Fermentation Characteristics: Oatmeal is used in the grist, resulting in a pleasant, full ﬂavor without being grainy. Fruity esters are not present to very low. Diacetyl should be absent or at extremely low levels.
Body: Full with an often-silky mouthfeel
Alcohol by Volume: 3.80% – 6.10%
IBU: 20-40
Color SRM: 20+

Category 29: Russian/British Imperial Stout*
Color: Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples
Clarity: Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Extremely rich malty ﬂavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
Perceived Hop Aroma & Flavor: Very low to medium, with ﬂoral, citrus or herbal qualities.
Perceived Bitterness: Medium and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt.
Fermentation Characteristics: High alcohol content is evident. Fruity esters if present are medium to high. Diacetyl should not be present.
Body: Full
Additional notes: This style was originally called “Russian Imperial Stout.”
Alcohol by Volume: 7.00% – 12.00%
IBU: 45-65
Color SRM: 20-35+

Category 30: American Imperial Stout*
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty ﬂavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
Perceived Hop Aroma & Flavor: Medium-high to high, exhibiting any of ﬂoral, citrus, herbal, or any other attributes typical of American hops.
Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
Body: Full
Alcohol by Volume: 7.00% – 12.00%
IBU: 50-80
Color SRM: 40+

Category 31: Imperial Stout Specialty
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Varies by different ingredients used.
Perceived Hop Aroma & Flavor: Varies by different ingredients used.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
Body: Full
Additional Notes: This imperial stout can be American or British with coffee, maple, chocolate, spices, peppers, etc added. In the description, describe the non traditional ingredients added to your imperial stout.
Alcohol by Volume: 7.00% – 12.00%
IBU: 40-80
Color SRM: 40+

Category 32: Extreme Imperial Stout
Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Varies by different ingredients used.
Perceived Hop Aroma & Flavor: Varies by different ingredients used.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
Body: Full
Additional Notes: This imperial stout can be American or British Imperial Stouts that are over 12% Alcohol. Can be barrel or non-barrel. Can have coffee, maple, chocolate, spices, peppers, etc.
Alcohol by Volume: 12.50%-25.00%
IBU: 40-100
Color SRM: 40+

Category 33: Pastry Stout*
Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma and ﬂavor is typical. Coffee, caramel, roasted malt, or chocolate aromas and flavors may be evident.
Perceived Hop Aroma & Flavor: If present, very low
Perceived Bitterness: Not present to low
Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body: Full
Additional notes: Beers in this category build on a strong dark beer base and incorporate culinary ingredients to create rich, sweet flavor profiles mimicking the character of desserts, pastries or candies. Examples of culinary ingredients used in these beers include, but are not limited to, chocolate, coffee, coconut, vanilla, maple syrup, peanut butter and marshmallow as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers.
Subcategories
a) Pastry Stout
Alcohol by Volume: 5.00% – 8.00%
b) Imperial Pastry Stout
Alcohol by Volume: 8.10% – 12.50%
c) Extreme Imperial Pastry Stout
Alcohol by Volume: 12.60% +

Category 34: Golden Stout
Color: Blonde
Clarity: Golden with little to no haze.
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
Perceived Hop Aroma & Flavor: Low to medium-low.
Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent but may be present at very low levels. Slight acidity is acceptable.
Body: Medium to full
Additional notes: A golden stout is technically a beer that tastes like a rich dark stout, but without the color. Most have a blonde or perhaps amber color. It is certainly a novelty or niche beer, but interesting from a brewer’s perspective because the beer is brewed without the dark roasted grains we associate with traditional stouts.
Alcohol by Volume: 5.60% +
IBU: 30-60
Color SRM: 40+

Category 35: Breakfast Stout*
Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma and ﬂavor is typical. Coffee, caramel, roasted malt, milk sugar or chocolate aromas and flavors may be evident.
Perceived Hop Aroma & Flavor: If present, very low
Perceived Bitterness: Not present to low
Fermentation Characteristics: High alcohol content is evident. Fruity esters may be present at low levels. Diacetyl, if present, should be at low levels.
Body: Full
Additional notes: Beers in this category build on a strong dark beer base and incorporate breakfast ingredients. Examples of breakfast ingredients used in these beers include, but are not limited to, chocolate, coffee, vanilla, maple syrup, peanut butter, bacon and smoke as well as fruits, nuts and spices. The addition of sugars from any source may contribute to the pronounced sweetness of these beers. Breakfast cereals may also be added.

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