Application opens June 21. Details inside. · Application opens June 21. Details inside. 2 GABFregistration.com Brewers Association Festival Director Nancy Johnson 720-473-7670

2016

OCTOBER 6-8GREATAMERICANBEERFESTIVAL.COM

Yay! Online BreweryApplication opens June 21.

Details inside.

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GABFregistration.com Brewers Association

Festival DirectorNancy [email protected] issues, legal/licensing issues, use of GABF award and logo

Senior Event ManagerBradley [email protected] GABF questions, beer shipping information/issues

Event ManagerChris [email protected] registration and procedures

Event ManagerKathryn Porter [email protected]/hotel

Event Administrative AssistantAshlee Clark303-447-0816 ext. [email protected]

Competition ManagerChris Swersey303-447-0816 ext. [email protected] information

Advertising and Sponsorship Tom McCrory or Kari Harrington720-473-7662/[email protected]@brewersassociation.orgFeatured brewery sponsorships and advertising opportunities

Merchandise ProgramRachel [email protected] x187Brewery merchandising at the festival

Volunteer Program ManagerCarol [email protected] volunteers

who to contact

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Dates & Deadlines ..............................................................4

EVENT SCHEDULE ..................................................................4

ELIGIBILITY REQUIREMENTS ..................................................5

from the Festival Director .............................................6

From the Competition Manager .......................................8

GENERAL INFORMATION ON REGISTERING ..............................9

GET TO KNOW THE ONLINE REGISTRATION FORM .................11

NEXT STEPS AFTER REGISTERING ........................................14

Confirmationof CompetitionEntries . . . . . . . . . . . . 14

Confirmationof FestivalBeerInformation . . . . . . . . 14

ShippingyourCompetitionEntries . . . . . . . . . . . . . . 14

CompetitionEntriesNotShipped . . . . . . . . . . . . . . . 15

ShippingYourFestivalBeers . . . . . . . . . . . . . . . . . . . 15

The MicroStar Keg Program . . . . . . . . . . . . . . . . . . 16

If SendingYourOwnKegs . . . . . . . . . . . . . . . . . . . . 16

WaystoSaveMoneyonShipping . . . . . . . . . . . . . . . 16

PARTICIPATING IN THE FESTIVAL ........................................17

Public Tasting Schedule . . . . . . . . . . . . . . . . . . . . . . . 17

How the Public Tasting Sessions Work . . . . . . . . . . . 17

BreweryRepresentativesandBadges . . . . . . . . . . . . 17

table of contents

GuidelinesforBreweryRepresentatives . . . . . . . . . . 18

GuidelinesforServingBeer . . . . . . . . . . . . . . . . . . . . 18

DraughtBeerTappingOptions . . . . . . . . . . . . . . . . . 18

Displays and Promotional Materials . . . . . . . . . . . . . 19

14thAnnualFestivalFlairAward . . . . . . . . . . . . . . . 19

DesignatedDriverBoothandVolunteers . . . . . . . . . 19

Attendee Program Guide . . . . . . . . . . . . . . . . . . . . . . 19

GABF COMPETITION INFORMATION ......................................20

Awards Philosophy . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Breweryof theYearCriteria . . . . . . . . . . . . . . . . . . . 20

Team Brewery Name . . . . . . . . . . . . . . . . . . . . . . . . . 21

Judges’ Comments . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

RefundPolicy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Pro-Am Competition . . . . . . . . . . . . . . . . . . . . . . . . . 21

Post-Event Publicity and Use of the GABF Logo ..........23

Quick Summary to Entering the GABF ...........................25

GABF Beer Style Categories ...........................................26

Notes .................................................................................70

Dates & Deadlines ............................................................71

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2O16 dates & deadlines event scheduleTuesday, June 21 - Thursday, June 30

Onlinebreweryapplicationperiodforcompetitionandfestival

Wednesday, July 6 - Friday, July 15Competitionbeerregistrationforeligiblebreweries

Tuesday, July 19Breweriesnotifiedof festivalboothspacestatus

(vialotteryselection,if needed)

Tuesday, July 19 – Friday, July 29 Festivalboothandbeerregistrationwindow

Friday, August 5 FinalDeadlinetomakeanybeerchangesforthefestivalorcompetitionRefundDeadlineforanycancellations(beerentries,badges,booth,etc.)

Friday, August 12 MicroStarkegsbeginshippingtofestivalbreweries(if requested)

Monday, August 22 - Friday, August 26Competition beers due in Colorado

(latearrivalsnotacceptedorrefunded)

Early SeptemberEstimatedduedatesforfestivalbeerstodropofflocations

(exactdatesvarybydropofflocationandareprovidedduringconfirmations.Likelysecondweekof September)

Wednesday, October 56:30 – 9:00 pm • Brewers Gathering

Thursday, October 65:30–10:00pm•GABFSession1

Friday, October 75:30–10:00pm•GABFSession2

Saturday, October 810:30am•GABFAwardsceremony

(Timesubjecttochange.)

Saturday, October 812:00–4:00pm•GABFSession3

(MembersOnlySession)


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ELIGIBILITY REQUIREMENTS

Is my brewery eligible?Breweriesmustmeeteachof thefollowingconditionsasof June21,2016:

• Yourbrewery is fully licensedforthemanufactureandcommercialsaleof beerintheU.S.

• YourbreweryhasaBasicPermit/BrewersNoticeonfilewiththeTTB(U.S.AlcoholandTobaccoTax&TradeBureau).

• Your brewery is currently open and operating with at least one beer that is currentlycommerciallyavailablefor sale at retail to the public (e.g. tap room, bar,restaurant,retailstore).

• All beers entered by your brewery meet criteria in the “Is MyBeerEligible”sectionlistedbelow.

• Breweries in planning, homebrewers and other breweries not meeting these criteria are not eligible to enter.

If abrewerydoesnotmeettheseeligibilityrequirementsasof June21,2016andregistersfortheGreatAmericanBeerFestivaland/orcompetition,thatbreweryissubjecttodisqualificationwithoutfurthernoticeandnorefundof feeswillbeissued.

Breweries in planning and/or those not operational and open to the public as of June 21, 2016 are not eligible to participate.

Is My Beer Eligible?*Please note that in order for beer to be eligible for entry, your brewery must first meet all brewery eligibility requirements (above). If your brewery does not meet all of the requirements, your beer is not eligible for entry in the GABF.

Beer Eligibility CriteriaAllbeers entered in the2016GABFmust currentlybe,oratonetimehavebeen,commerciallyavailableforsaleat retail on or before August 19, 2016. “Commerciallyavailable”meanstheenteredbrandhasbeenavailableforsale at retail under the same exact brand name as entered on the GABF entry registration form. Breweries andbeerbrandsregisteredfortheGABFthatdonotfitthesecriteria are subject to disqualification without furthernoticeorrefundof registrationfees.

All beer entries must possess the characteristics generally attributed to and conforming to the consumer understanding of “beer.”

• Meads, ciders, spirits, hard sodas and flavored maltbeverages including kombuchas and most shandiesandradlersarenoteligibletobeenteredintheGABFcompetition.

• Atleast51%of thefermentablecarbohydratesmustbederivedfrommaltedgrains.

• Competitionbeerentriesmustcontainhops.Exceptionsto this include gruit or other historical beer styles that traditionally use other herbs or spices (such as heather or yarrow).

• Beverages made with malt substitutes, honey, fruit orfruit juices, or anything other than malted grains asthemajority of fermentable sugars are not eligible toparticipate.

• AllbeerentriesmustcomplywithallTTBregulations,including formula approval requirements (as stated inTitle27,Chapter1,Part25,SubpartF,§25.55of theFederalCodeof Regulations).

*Brewers Association retains sole discretion to determine eligibility for competition at the Great American Beer Festival

How Many Categories May I Enter?• Each beer brand may be entered only one time. • A beer brand may not be entered in multiple categories.• A beer brand may not be renamed and entered in

multiple categories. • Beer brandsmay not be entered bymore thanONE

brewery in a chain of stores, brewing company, bybreweries with related names or aligned marketing strategies,orbymultiplebreweriesthathavecollaboratedon a brand.

What if My Beers Are Contract Brewed By Another Brewery?If you own the rights to a brand, but your beer isproduced by another brewery, you are still eligible toenter theGABF.Enter theTTBBasicPermit/BrewersNotice number of the brewery producing the beer onyour registration entry. Any award won by a contract brand ispropertyof thewinningcontractbrewery thatownsthebrand,notthebreweryproducingthebeer.

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Greetingsbrewers,

Here it is: your guide to entering the 2016 Great American BeerFestival!I’veoutlinedafewimportantchangesbelow.Manybrewerstellustheykeepthisguidebookclosebyforkeeping their planning notes in one place and as an easy reference forquestions leadingup to the event.Wehopeyou find it a useful resource in addition to the “BrewersInformation” section on the GABF website, which isupdated regularly.

More details follow in the guidebook, but here’s a quickoverviewof theapplicationandregistrationprocess:

Step 1 - Apply to enter the GABF competition. A $160 fee is required. At this time youwill also indicate if yourbrewerywishestohaveafestivalboothandif yourbreweryis interested in being located in the popular new “Meet the Brewer”sectionof thefestivalhall(moreonthisbelow).

The application window may close earlier/transition to a waitlistif morethan1,650breweriesapply.Forperspective,1,552breweriescompetedinthe2015competition.

During the application process, please indicate howmanybeers your brewery expects to enter in the competition. This willhelpusgaugetheexpected“average”numberof beersper brewery.

Step 2 - Register competition beers. The total number of competitionbeerseachbrewerymayenterwill(roughly)bedeterminedbydividingthenumberof competitionentriesthatcanbejudgedbythenumberof breweriesthatapply.

We expect to be able to judge 7,000 beers at this year’scompetitionwiththegoalof allowinguptofiveentriespersingle location brewery.

Thiswillrepresenta5%increaseinthenumberof beersinthe competition.

Step 3 - Register for a festival booth. If demand forboothspaceexceedssupply,boothselectionwillbebylottery.Moredetailscanbefoundintheguidebook.

Meet the Brewer HallLastyear,weaddedanadditionalhall (90,000squarefeetof space)andpurchasedmoretappingequipment.Thisnewhallbecamethe“MeettheBrewer”area,andwasapopularadditionwithbothbreweriesandfestivalattendees.Breweryboothsinthis hallmust bemanned by brewery representatives duringall festivalhours.Herearedetails to considerwhendecidingwhether to indicate an interest in being located in this hall:

• Hall includes an additional ticket holder entrance.

• Multiple pavilions: including the CraftBeer.com,SupportYourLocalBrewery,Beer&FoodandBrewersStudiopavilions.

• Food, beer garden seating, photo booths and funinteractiveactivities.

• 100+“MeettheBrewer”brewerytablesarrangedinalphabetical(notregional)order.

• Brewery booths in this new area must be manned by breweryrepresentativesduringallfestivalhours.

• Brewerytableshereareslightly larger (8ft insteadof 6ft)thantablesinthemainhall,providingmorespaceforyourboothstaff.

• Eightvolunteercaptainsareassignedtoeachsectionto assistwith beer operations, but volunteer pourersareNOTprovided.

• Threeadditionalbrewerybadgesareprovided, foratotalof sevenbadges,insteadof four.Thisistoensureample staffing and to make sure booths are neverunmannedduringthefestival.

From the festival director

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Other Festival NewsABrewersHospitalityarea(foodandbeveragesprovided)will again be located at the back lobby of the hall onSaturday.

The awards ceremony will be held in the Bellco Theater on Saturday morning.

A few additional fun tweaks are currently in the works.Moretocomethissummer,oncedetailsarefinalized.

As always, we highly encourage all breweries to have arepresentative at their booth during all festival sessions.Sometimes this is not possible; however,we do have an expectation that brewery representatives will be at their booths between 5:00 pm – 7:30 pm each night and 1:30 pm – 4:00 pm on Saturday afternoon.

Finally, I encourage all breweries to carefully read theinformationonour“PromoteYourWin”pageof theGABFwebsite. Consider the rules regarding medal promotion and use of theGABF trademarkwhen completing yourregistration form. This is especially true for multiplelocation breweries.

OK then, let’s get started. We are looking forward toanothergreatfestivalandrobustcompetitioninOctober.Haveagreatsummer!

Cheers,

Nancy JohnsonFestivalDirector

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From the Competition Manager

Greetings!

Welcome to the 2016 Great American Beer Festivalcompetition.We’relookingforwardtoyourparticipationinavigorouscompetitionandtoanexcitingawardsceremonyonSaturday.Besuretolookoverthisyear’sstylelistandthestyledescriptionsverycarefullybeforesubmittingyourentryform.Manycategorynumbershavechanged—don’t use last year’s category numbers!

Alcohol Content: Judges, brewers,mediamembers andconsumershave all become increasingly awareof alcoholcontentof entriesastheyrelatetothebeerstyleguidelines.Asyouenteryourbeers,besuretoconsideralcoholcontentasoneprimarydecidingfactorof many.

What’s New at This Year’s Competition Fresh Hop Ale Entries: Fresh Hop Ale entries (ONLY)mayarriveinDenverafterthenormaldeadlineif neededto accommodate production. The absolute last day for Fresh Hop Ale entry arrival in Denver is September 15. Event Manager Chris Williams willcontact entering brewers after confirmations are final toprovideinstructionsforsubmittingyourFreshHopentry.All other entries must be submitted by the usual deadline; entries in other categories submitted after the deadline are not eligible to compete. Please communicate your explicit plans for submitting yourFreshHopentriesdirectlywithBAEventManagerChrisWilliams: [email protected].

Pouring Instructions: Please be sure to indicate your pouring preference for every entry when you register online. Yourchoicesare“Rouse”and“DoNot Rouse.” If you do not specify pouring instructions,thedefaultvalueof “DoNotRouse”willbeusedformostentries;“Rouse”isthedefaultforsomewheatbeercategories.Pouring instructions entered during registration are used exclusive to any markings on entry containers. You may update your pouring instructions at any time by communicating with BA Event Manager Chris Williams:[email protected]. Pouring instructions

on bottles or labels that differ from instructions in the entry database will be disregarded.

Category Updates for 2016: This year’s category list has many exciting changes/additions including:

• Categories 3, 4 and 5: Various changes to Fruit Beercategoriesprovidingdirectionforentriesandreferencingnewly added categories

• Category6:AddedPumpkin/SquashBeer• Category 10: Added Pumpkin Spice Beer, which most

closelyresemblestheformerPumpkinBeerCategory• Category12:SplitCoffeeBeerintosubcategories• Category21b:SignificantupdatetoDutchKuyt• Categories21e,21f,21g,21h:Addedfournewhistorical

beer categories including Finnish Sahti, SwedishGotlandsricke,andPaleandDarkBreslauSchoeps

• Categories25and26:UpdatedBrettBeerandsplitMixedCulture Brett into its own category

• Category36c:AddedGermanLeichtbierforthefirsttime• Categories 46a, 46b: Separated Munich Dunkel and

EuropeanDarkLagerstyles• Categories 78, 79: Updated Classic Saison and added

Specialty Saison

Pro-Am Update: For 11 years, the GABF Pro-Amcompetition has celebrated the strong connection between homebrewers and professional brewers. Starting in 2016andreflecting thatconnection, thefirst roundof thePro-Am will be conducted by the American Homebrewers AssociationpriortoGABFjudging.SecondandfinalroundPro-AmjudgingwilltakeplaceduringtheGABFjudgingasin years past.

I wish you an exciting and successful 2016GABF. Enjoyplanningyour entry strategy, andwe’ll see you inDenverthisfall!

YoursBrewly,

ChrisSwersey,CompetitionManager

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GENERAL INFORMATION ON REGISTERING FOR THE COMPETITION AND FESTIVAL

How many beers can I enter in the competition?This number will be based on the number of breweryapplications.Approximately7,000totalcompetitionentryspots will be divided among registered breweries. Nosingle brewing location is allowed to enter more than the designatedmaximumnumberof competitionbeerentries.

We have a bunch of different locations. How many beers can I enter?Twenty (20) beers among the group. No group that ownsmultiple breweries, whether packaging breweries and/orbrewpubs,mayentermorethanatotalof 20combinedbeers.

Thenumberof breweryapplicationsbyamultiplelocationgroupmaynotexceedthetotalnumberof physicalbrewinglocations in that group.

For example, Chad’s Brewing Incorporated owns 10breweries around the country. A maximum of 20competition entries total may be entered by Chad’s BrewingIncorporated.Thenumberof entriesperbrewerylocation may not exceed the established maximum number of competitionentriesforsinglelocationbreweries.

Additionally,if abreweryoptstoentermultiplelocations,only the location indicated as the brewery entering a specificbeermaypromoteanymedalwinforthatbeer.Inotherwords,if Chad’sBrewingInc.enterstwobreweries,Chad’sBigBadBrewingCompanyandChad’sBrewpub,andChad’sBrewpubwinsagoldmedalwithitsIPA,onlyChad’s Brewpub may claim that medal and promote that medal win. Chad’s Big Bad Brewing Company may not

promotethismedalwin,evenif theycarryorproducethatsame beer at their location.

Group Location/Corporate Competition EntriesIn instances where a brewing group owns multiple stores thatbrewthesamecorebrandsacrossmultiplelocations,theoverarchingcompanymaychoosetoenteraselectgroupof brands,adheringtothefourorfivebeercapinplaceforallotherbreweriesintheGABF.Thesebrandsmaybeenteredunderasingleunit“corporate”entryinthepreferrednameof thecompany;anymedalsearnedforthesebeersmaybeattributed to all locations under that group.

In addition to these entries, groups may also enterindividual locations separately in the competition withtheirownuniqueentries;anywinsfromthosebeerswillbeattributed only to the brewery location under which they were entered.

Again,themaximumnumberof beerentriesfortheoverallgroup may not exceed twenty (20), and the number of entriesper individualbrewerymaynotexceedthestated“entryperbrewery”cap.

In the event the number of competition entries allowedperbreweryarefourorfewer,eachbrewerywithafestivalboothmaypouruptofivefestivalbeersattheirbooth.Nobrewerymayexceedfivebeersattheirbooth.

Theonlyexceptionisforbreweriesthatsponsortheevent.Sponsor breweries are allowed to pour up to 10 beers at theirfestivalbooth.

GABFregistration.com

Registrationforthe2016GreatAmericanBeerFestivalisavailableonlineonlyatGABFRegistration.combeginningTuesday,June21at10:00amMDT.Theregistrationtimelineisasfollows:

• June 21 – 30: Brewery application period

• July 6 – 15: Competition beer registration period

• July19–29:Festivalboothandbeerregistrationforselectedbreweries

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Does my brewery fall into the “Brewpub” or “Brewing Co.” category?For the purposes of the competition, brewpubs areconsidered a restaurant-brewery (i.e. has its own kitchen forfoodservice)thatsells25%ormoreof itsbeeronsite.Thebeerisbrewedprimarilyforsaleintherestaurantandbar.Thebeerisoftendispenseddirectlyfromthebrewery’sstoragetanks.Whereallowedby law,brewpubsoftensellbeer“togo”and/ordistributetooff-siteaccounts.

Small breweries that sell most of their beer out of ataproombutdonot serve food froman in-housekitchenwould fall into the “Brewing Co.” categories, based on2015 barrelage production.

How should I categorize my separate locations, with regards to the Brewery of the Year awards?Brewing companies entering separate packaging and brewpub locations are required to enter both locationsunderthesameBOYsizecategory(whicheveristhelargerof the two). For instance, a company may not enter apackagingfacilityasa“SmallBrewingCo.”andabrewpublocation as “Mid-SizeBrewpub,” but insteadmust enterbothfacilitiesas“SmallBrewingCo.”

For example, if Moe’s Brewing Company enters bothMoe’sBrewingCompanyProduction Facility (producing100,000bbl)andMoe’sBrewpub(producing7,000bbl)inthecompetition,bothlocationsmustcompeteinthelargestapplicableBOYsizecategoryforthecompanyasawhole.Inthiscase,bothcompeteinMid-SizeBrewingCompany.

TheBAwillre-categorizeincorrectentriesasneeded.

Cost of entering the competition and festival Competition Beer Entries: $160 per beer for BAbrewerymembers($385perbeerfornon-members).

Booth Fee: (only applicable for brewerieswith a boothatthefestival):$250.Only BA brewery members are eligible to have a booth in the festival.

Sending beer for the competition judgingAll competition entriesmust be shipped separately fromyourfestivalbeer.

Competition entries must be sent for judging in bottlesorcansonly.If yourproduct isonlyavailable indraughtformatretail,youmustbottleyourentriesforthepurposeof enteringtheGABFcompetition.Entries will not be judged from kegs sent to be poured at the festival. Growlers are not recommended.

Breweriesthatsendlessthantherequiredamountof beersamplesforjudgingwillnothavetheirbeerjudged,norwillanyrefundsorcreditsbeissuedintheseinstances.

Thoroughlyreadthesectiononpage14forfurtherdetailsaboutsendingbeerforthecompetition.

Sending beer for the festivalFestivalbeerscanbesentinbottles,cansorkegs.Youwillnotethisforeachfestivalbeeryouaresendingduringthe“FestivalBoothRegistration”process.

Breweries participating in the festival have the option tousetheirownkegsortohaveMicroStarKegManagementshipthemaspecifiednumberof kegs.CurrentMicroStarclientswillbeunabletorequestadditionalMicroStarkegs,butareurgedtousekegsfromtheirownMicroStarfleettobesenttothefestival.Seepage16fordetails.

Keggedbeermayonlybe sent in refillable stainless steelkegs and single-use disposable plastic kegs.

TheGABFarrangesfor26beercollectionpointsaroundthecountry.GABFthenarrangescoldstoragepickupatallcollectionpoints to ship festival beers toDenver.Duringthefestivalregistrationprocess,breweriesmustchoosethecollection point location.

Thoroughlyreadthesectiononpage15forfurtherdetailsaboutsendingbeerforthefestival.

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GET TO KNOW THE ONLINE REGISTRATION FORM

Reviewthissectioninordertobetterunderstandtheonlineregistration process.

Part 1: Brewery Application Period: June 21 – June 30• Breweries interested in entering beers in the 2016

GABFcompetitionand/orfestivalmustcompleteanonlineapplicationform.

• A non-refundable application fee of $160 (for BAmembers/$385 for non-members) is required at thetimeof application.

• The application fee covers the cost of the first beerentrysubmitted in thecompetition.Onlycreditcardpayments are accepted. Checks are not accepted.

• Afterthebreweryapplicationdeadlineof June30,aninvitationwillbesenttoregisteredbreweriestoentertheirbeersforthecompetitionbeginningJuly6.

Information required to begin your applicationCompany BA Member Number (located on the mailing labelof thisguidebook)

Validemailaddressof anemployeeonyourBrewersAssociation membership company roster

Contact Information Be sure the address listed is your mailing address (we send labels and/orkeg collars to this address, aswell aspost-competitionjudgenotes).

List the contact person who is coordinating your participation inGABF (hint:pick someonewho’son topof theirgame).

If anotherbrewingcompanyownsmorethan25%of yourbrewery,listthatcompanyinthissection.

Brewery Information

TTB Basic Permit/Brewers NoticeHave your TTB Basic Permit/Brewers Notice numberavailable when completing the registration form. It is arequiredfield.

Enterthenameof yourbrewmasterorbreweryteamnameinthefirstsection.

Indicateif thisisyourbrewery’sfirsttimetoenterGABF.

Remember to check the box!

• Indicate if your brewery is interested in having abooth at the festival. (This is a checkbox during theApplicationProcess)

• Only BA member breweries are eligible to have a booth at the festival

• Also indicate if your brewery is interested inparticipatinginthe“MeettheBrewer”portionof thefestival(refertopage17formoreinfo).

Part 2: Competition Beer Registration: July 6 – 15• Participating breweries must register their beers during

this window. If you miss this deadline, you may lose your spot in the competition, and your application fee will not be refunded.

• The number of beers a brewery may enter will be dependent upon the number of breweries entered into the competition. (For example, if 7,000beerscanbejudgedand1,400breweriesapplytoparticipate,eachbrewerywillbeeligibletoenteruptofivebeersinthecompetition.)

• No brewery will be eligible to enter more than the designatednumberof beersinthecompetition.

• No group that owns multiple breweries, whetherpackagingbreweriesand/orbrewpub,mayentermorethan a total of 20 beers combined. Each individuallocationislimitedtothesamemaxnumberof entriesallotted to all entering breweries.

IMPORTANT: Each brand may only be entered once. No individual beer may be entered in multiple categories. Brewing companies entering beers in the 2016 GABF should carefully review the category and subcategory designations before registering a beer. It is imperative that beers are entered into the proper category and subcategory since judges evaluate beers on the basis of these category descriptions.

Please note that category and subcategory numbers,descriptions and styles change every year. Review thecategorylist(beginningonpage26)carefullytoidentifytheappropriatecategoriesforyourentries.Whencompletingthe online registration form, remember the importanceof entering your brewery into the correct brewery sizecategorybasedontheBreweryof theYearawardcriteria.

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GABF Pro-Am Competition EntryIf participatingintheseparateGABFPro-Amcompetition,enter that beer here.

TheGABFPro-Amcompetition is limitedtothefirst96entries.Once96entriesarereceived,Pro-Amcompetitionregistration will close.

Breweries must enter at least one commercial entry in the GABFcompetitioninordertoparticipateinthePro-Am.Breweries may not enter only the Pro-Am competition.

The Pro-Am is only open to BA brewery members. Please see the Pro-Am section of this book for detailed rules(pages21-22).

BeersenteredintothePro-AmcompetitionwillbeservedatthefestivalinthePro-Ambooth.

Festival Booth Confirmations/Registration – July 19Basedonthenumberof breweriesthatareinterestedinaboothatthefestival,itmaybenecessarytoassignfestivalboothspacesvialottery.If alotteryisrequired,itwillbeconductedbyregion.BreweriesselectedforfestivalboothspacewillbenotifiedbyJuly19.Specificboothlocationswill be assigned at a later date.

Part 3: Festival Booth & Beer Registration: July 19 – July 29• Selectedbreweriesarenotifiedof festivalparticipation

status by July 19.

• OnlyBAmemberbreweriesareeligbletohaveaboothatthefestival

• Participatingbreweriesmaypouruptofivebeersatthefestival(sponsorsexcepted).

Helpful Suggestions for Completing the Competition Beer Registration Form• When registering online, you’ll be able to select from a pre-populated list of your brewery’s current

beer offerings, as listed in BreweryDB.com. If the beer you’d like to enter is not shown in this list, you may choose “other” to enter a new brand.

• For categories requiring additional specialty information for judging, you’ll be able to select from various base styles, brewing processes, and container information (barrel-aging, etc.) to supplement your entry for judging. If you prefer, you can simply type your specialty information, which will be reviewed.

• When entering beers with ingredients such as fruit, vegetables, spices or chocolate (or others), avoid words like extract, puree, fresh, all natural, artificial, concentrate, frozen or canned; just indicate which ingredient is used. For example, both “Fresh Raspberries” and “Raspberry Extract” would be indicated simply as “Raspberry.” Extraneous words are removed from your description and are not provided to the judge panel.

• Do not specify any regional information that could compromise the anonymity of your entry. For example, “Arizona Wildflower Honey” should be listed as “Wildflower Honey.”

• Be sure to indicate pouring instructions for each entry. Your choices are “normal pouring,” “do not rouse - quiet pouring,” and “rouse.” If you do not specify pouring instructions, the default value of “normal pouring” is used for your entry. Pouring instructions entered during registration are used exclusive to any markings on entry containers. (Please note that the default pouring procedure for certain German wheat beer styles is “rouse.”)

• A minimum of six entries is required in a category for that category to be judged. Categories with fewer than six entries as of the competition registration deadline will be recombined at the discretion of the competition manager as a subcategory of another appropriate category in order for those entries to be judged. Breweries with entries in these categories will be notified and given the option of accepting this recombination, or withdrawing those entries.

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• Forthesakeof attendees,thepreferenceisthatbeersentered in the competition will also be poured at the festivalbooth.

• Each festival booth includes four complimentaryfestivalbadges.

• Up to four additional brewery representative badgesmay be purchased at this time.

GABF Festival Beer Collection PointsIndicatethelocationwhereyouwilldeliverkegsandcasebeersthatyou’llbepouringatthefestival.You will not ship your competition entry bottles here as they should only be shipped directly to CR Goodman in Aurora, Colo.

Festival BeersConfirmthebeersthatyourbrewerywillpouratthefestival.

NOTE: If your brewery is participating in the MicroStar keg program and kegs must ship to a different physical address, be sure to provide that address where indicated.

TheGABFbeer service teamwill tap festivalbeer sentinkegs.Indicateoneof thefollowingservingoptionsforeach beer:

1. We are not a current MicroStar client. Send us MicroStar kegs.

2. Yes,weareacurrentMicroStarclient.Wearesendingkegsoutof ourexistingMicroStarinventory(required of current MicroStar clients).

3. Wearesendingourownrefillablestainlesssteelorsingleuseplastickeg(s).BreweriessendingtheirownkegsmustarrangetohavekegspickeduponSunday,October9atthefestivalhallorSaturdaynightafterthefestival.

4. We are sending bottles or cans.

5. Wewishtosendourowntappingsystem.(If thisoptionis selected, theGABFwillonlyplacekegsand iceat

your booth.The brewery is responsible for bringingdraughtequipmentandtappingkegs.Mostbreweriesdonotselectthisoption.)

GABF Representative InformationBreweries with a booth at the festival will receive fourbreweryrepresentativebadgeswiththeirfestivalboothfee,andtheoptiontopurchaseuptofourmore.

Breweries participating in the competition only (no booth at the festival) do not receive any complimentary festival badges.

Eachparticipatingfestivalbrewerymayrequestamaximumof fourticketstotheGABFBrewersGathering.

Note: Breweries participating in the “Meet theBrewer”section of the festival hall will receive three additionalcomplimentarybadges(totalof sevencomplimentary)fortheirboothstaff.(Seepage17formoreinformation.)

BreweriesmaypurchaseUPTOFOURadditionalbadgesforbreweryrepresentativeswhilesupplies last.Therearealimitednumberavailable.Additional/purchasedbadgesdonotincludeatickettoGABFBrewersGathering.

TIP! Purchase the number of brewery rep badges that you believe you will need now. These will sell out.

Badges are for BREWERY REPRESENTATIVESworking the festival booth. Brewery badges may not bepurchased for guests.Proof of affiliation with your brewery is required.

Non-Exclusive License AgreementRead the licensing agreement by clicking the link and check the box in this section indicating that you agree to theGABF’snon-exclusivelicenseagreement.

Shouldyourbrewerywinamedal,besure to familiarizeyour team with the rules regarding use of the GABFtrademarkwhenpromotingyourwin(seepage23).

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Confirmation of Competition EntriesAfterregisteringyourbeersduringtheJuly6-15beerregistrationwindow, youwill have a chance to reviewand confirm your entries online, immediately at theend of the beer registration process. Please reviewtheconfirmationpageclosely toensure thatallof theinformation is correct. Spelling and capitalizationcount!Onceyousignoff,thisinformationisusedforthecompetitiondetails,festivalprogramandfestivalbanner.

If any information is incorrect, follow the on-screen directions to make changes.

The deadline to make any beer changes is August 5. No beer changes will be accepted after this deadline, nor any refunds or credits issued.

THIS WILL BE YOUR ONLY OPPORTUNITY TO CONFIRM YOUR ENTRIES FOR THE COMPETITION.

Confirmation of Festival Beer Information (for applicable breweries)A similar confirmation page will be shown for thosewho complete the festival boothandbeer registrationprocess.Besuretoreviewallinformationtoensurethemostaccurateinformationonallfestivalmaterials.

Shipping Your Competition Entries Competition entries must be received between August 22 and 26. Any entries received at CRGoodmanafterAugust19willnotbejudged.Neitherrefundsnorcreditswillbeissuedformisseddeadlines(orbeersdroppedaftertheAugust5refunddeadline).

Package your beers in a way to withstand rough handlingduringtransit.TheGABFisnotresponsiblefor broken shipments. We will contact breweries if broken bottles are received; however, time may notallow replacement bottles to be shipped. Determine the typeof packagingthatwillensureyourbeersmaintainthebestqualitypossible.Somebreweriesincludecoldpacks in their shipments.

Competition beers must be shipped separately from your festival beers, as festival beers will need to be sent to your preferred keg/case

drop off point, and competition beers are due to Aurora, Colo. in August.

Quantities to SendNumberof bottles/canstobesentforthecompetitiondependsonthebottle/cansize.Pleasesendnolessthanthestatedamountlistedbelow,basedonthebottlesizeyou’re sending.

Breweries sending less than the required amount for judging will not have these entries judged, nor will you be issued a credit/refund for your competition entries.

*Category-specific quantities: Please know that occasionally, certain categories (namely American IPA, Imperial IPA and a few others) may have such a large number of entries that we will require an additional quantity of beers to be sent for judging in that category.

Container SizeAmount to Ship

7oz(200ml)to10.9oz(322ml) 811oz(323ml)to19.9oz(588ml) 620oz(589ml)andhigher 4

Labeling your beers• Please create your own label (white labels are

preferredforeaseof readinginformation)andaffixone label to each bottle you send using adhesive(adhesivelabels,clearpackingtape,glue,etc.).Donot rubber-band or string loose pieces of plainpaper to the bottles as these get lost and cause issues during sorting.

• Youdonotneedtoremoveanycommerciallabelsthat are already on the bottle/can.

• Please make sure the following information isincludedforjudging.m Brewery Namem Beer Namem GABF category number (and subcategory

letter, if applicable) andname,if possible.mSpecialty information/serving instructions arenotnecessaryonthelabel(weprovidethistothejudgesseparately)

NEXT STEPS AFTER REGISTERING

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• Make sure all information on labels matches youroriginal registration exactly (i.e. do not alter the beer entry name, brewery name, category numberoranythingelsewithoutfirstnotifyingusandgettingapprovalforthechange).

• You may also request a digital version of yourcompetition labels by emailing Chris Williams at [email protected].

• Labelyourbottlescorrectly.GABFisnotresponsibleforbottles that aremislabeledand cannot guaranteethat mislabeled bottles will be judged correctly or at all.

• Please affix label to bottles with adhesive (adhesivelabels,clearpackingtape,glue,etc.)as farupontheneckof thebottleasyouareable.

Tips for packaging beers:1. Place all bottles standing upright in the shipping container. Allbottlesshouldbeplacedinthesamedirection(lidsup)wrappedinbubblewrap.Useyourstandardfour-orsix-pack holder to help keep bottles secure.

2.Fill the shipping container to the topwith packagingmaterials.PackingpeanutsareNOTrecommended.If used,makesurepeanutsareenclosedinaplasticbag.

3.Wraptheoriginalboxinaplasticbagtoavoidpossibleleakage and then place the box in a strong shipping box filledwithmorepackingmaterial.

4.If more thanoneboxof entries is being shipped,besuretokeepthesamplesof eachbrandinthesamebox.Donotshipbottlesof thesamebrandinseparateboxes.

5. Coolers or other special containers will not be returned; however,thebeersthatarriveinspecializedcontainerswill be judged and tend to withstand the rigors of shipping.

6. Please consider shipping extra bottles for our volunteer sorting crew that works many hours in the cooler getting the competition beers sorted and inventoried for the competition.

Competition Entry Shipping AddressC. R. Goodman CompaniesAttn:2016GABF14402East33rdPlaceAurora,CO80011

Some brewers have found that setting up a shipping courier to pick up the package from your

place of business works better than taking it to a local shipping office (For instance: sometimes shipments get denied when taken into a store).

Please do not use the United States Postal Service (USPS).FedEx,UPS,andprivatecouriersworkwell,andfreightcompaniesworkbest.

If youhaveanyshippingissues,pleasecontactBradleyLatham at 720-473-7672 or [email protected].

All regulatory and financial burdens associated with submitting samples to the Great American Beer Festival are the sole responsibility of the entering brewery. C.O.D. shipments will not be accepted.

Decided not to send a beer for the competition?If youdecidenottoshiponeormoreof yourcompetitionentries,pleasenotifyus.Entriesnotshippedareacommoncauseof handlingerrorsforyourotherentries.Thesearesetasidewhilewesearchforyour“missing”entryorentries. If you plan to separate shipments for your competition entries, please email [email protected] or call 720-473-7672. Pleaseseetherefundpolicyonpage21.

Shipping Your Festival Beers Please read this section carefully and direct questionsto Bradley Latham at 720-473-7672 or [email protected].

Youareemailedano-chargeinvoiceindicatingthatyourGABF beer is donated. Prior to shipping, attach this toyourfestivalbeers.

Beermayonlybereceivedinthefollowingways:

• Kegs–Youmaysendyourownkegs for thefestivalorhavetheGABFshipkegstoyouviaMicroStarKegManagement. See page 16 for full details on usingMicroStarkegsforthefestival.

If sending your own kegs, the GABF only accepts beer sent in refillable stainless steel or single-use plastic kegs. No exceptions. Kegs must be picked up from the Colorado Convention Center on Sunday, October 9 before 12:00 pm. The GABF is not responsible for any kegs left after this time.

• Bottles or Cans–Deliveraminimumof 10casesof each brand in bottles or cans to your collection point

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for shipment to Aurora, CO. Your local distributormay also deliver your beer to the C.R. GoodmanwarehouseinAuroraduringthedeliverywindow.

The MicroStar Keg Program (highly recommended)BreweriesmaychoosetohaveMicroStarKegManagementshipkegsdirectlytoyourbrewerytofillwithyourfestivalbeers (this option is not available for currentMicroStarcustomers,butweurgeMicroStarcustomers touse theirownMicroStarkegstosendtothefestival).Thissavesyoufromhavingtouseyourcurrent inventory.If youchooseto use the MicroStar program, here are the details forparticipating:

• Youwillreceive2 – 1/6 barrel kegsforeverybrandyouaresendingforthefestival.(Breweriesinthe“MeettheBrewer”hallatthefestivalwillreceiveone½bblperbrand).

• If yourbreweryhaspreviouslyrunoutof beeratthefestival,youmayrequestadditionalkegsbyemailingBradley Latham at [email protected] byJuly15.Thiswillonlyaffectaverylimitednumberof breweriesaspastfestivalshaveshown2–1/6barrelkegsareadequatefor90%of participatingbreweries.

• Current MicroStar clients should use their existing inventory andwill receive credit fromMicroStar forthekegssenttothefestival.

• For existingMicroStar clients, please send no morethan one½ barrel per brand unless you historicallyrunoutof beer.

Sending Your Own Kegs?TheGABF only accepts kegs that are refillable stainlesssteel or single-use plastic. Please do not send more than one½ barrel keg per brand, or three 1/6 bbl kegs perbrand, unless you historically run out of beer at thefestival. If youhaveanyquestionsaboutacceptablekegsat the festival,[email protected].

Looking for ways to save money on shipping? Breweries may consolidate shipments when sending competition beers. Many breweries are coordinating the shipmentof competitionbeers.Thissavestimeandmoney!Consider contacting your local guild to discuss the option of palletizingyourcompetitionentries,andshippingthemtogether via a freight company. A list of participatingbreweries can be found at GreatAmericanBeerFestival.comif you’dliketocoordinatewithothers.

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Public Tasting ScheduleGABFfeaturesfourpublictastingsessions:

Thursday,October6-5:30pmto10:00pm

Friday,October7-5:30pmto10:00pm

Saturday,October8-12:00to4:00pm

(MembersOnlysession)

Saturday,October8-5:30pmto10:00pm

The sessions are in the Colorado Convention Center,locatedat14thandChampaindowntownDenver,Colo.

“Meet the Brewer” Area at GABFConsiderthe“MeettheBrewer”hall,wherefestivalboothswillbe staffedONLYwithbrewersandbreweryowners.Severalof oureducationalpavilionsalsomovedtothishallandanewpublicentrancetothefestivalislocatedhere.

How it works:

• Duringtheapplicationprocess(June19–30)brewerieswill opt-in to the lottery for a festival booth space.(OnlyopentoBAmemberbreweries.)

• Brewers may also opt-in to participate in a “Meet the Brewer”boothintheGABFFestivalhall.Participationis limited to approx. 120 breweries.

• DIY Staffing! - Brewery booths in the hall must beentirelystaffedbybrewers,breweryownersandotherbrewerystaff.NOVOLUNTEERPOURERSWILLBEPROVIDED.Volunteercaptainswillbeassignedto assist with beer service operations, but volunteerpourers will not be assigned to these booths.

• Spreadout!-Eachbreweryinthissectionwillreceivean8ftx10ftspace(vs.the6ftx10ftspacesinotherareas).Brewerieswillbearrangedalphabeticallyratherthan by geographic region.

• More Badges – Each brewery participating in thisportionof thefestivalwillreceiveanadditionalthreecomplimentary Brewery Representative badges fortheirstaff,foratotalof sevencomplimentarybadges(andfourmoreavailableforpurchase,if needed).

How the Public Tasting Sessions WorkAll participating breweries are arranged by geographic region throughout the festival hall. (Exception:booths in the “Meet the Brewer” section are arrangedalphabetically.) Each brewery has a booth space 6 ft.longx10 ft. deep.Forbreweriespouringdraughtbeer,kegs are tapped at the back of the booth. Bottles andcansareicedintubsandplacedonatableatthefrontof thebooth.Promotional itemsandpitchersof water forrinsing tastingglassesareplacedon the table.AGABFsign, including the name and location of your breweryandthenamesof beersbeingserved,hangsfromthe8ft.drapeonthebackwallof thebooth.

Festival attendees receive a tasting glass and a festivalprogramuponentering.Eachevening,morethan10,000attendees circulate among the booths tasting variousbeers. You, your brewery representatives or one of ourknowledgeable volunteers will pour one-ounce servingsandanswerquestions.

Participating breweries are expected to staff their boothatall times.Remember—festivalattendeeswant to learnmoreaboutYOURbeer,andmeetyou!

Brewery Representatives and Badges• Aspartof thebreweryregistrationfee,eachbrewery

may designate up to four representatives (dependingon the number of beers entered)whomay promoteand distribute its products at the brewery booth.

• Festival booth = four (4) complimentary breweryrepresentativebadges(+threeadditional if in“MeettheBrewer”sectionof thefestivalhall).

• No festival booth= zero (0) complimentarybreweryrepresentativebadges.

• The Brewers Association is dedicated to presenting GABFbeersinafavorablelight.Partof thisplanistoprovideasafeandsecureenvironment.Makesurethatyourbreweryrepresentativesareawareof andadheretotheONE-OUNCEPOURRULE.

• Festival breweries (i.e. those with a booth at the festival)maypurchaseamaximumof fouradditional

PARTICIPATING IN THE FESTIVAL

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brewery representative badges (valid for all sessions),basedonavailability.Thecost is$185peradditionalpassforBrewersAssociationbrewerymembers.

• Competition-Only Breweries are eligible to purchaseamaximumof fourbrewery representativebadges(validforallsessions),basedonavailability.Thecostis$300perpassforBrewersAssociationbrewerymembers($325fornon-memberbreweries).

• Badges are valid for all four sessions of the festival.Eachbadgehasthebrewery’snameonitandshouldbeusedbybreweryrepresentativesonly.Eachbadgeisgoodforonepersontoenterthefestivalpersession.

• Allbadgesarethepropertyof theBrewersAssociationandmayberevokedatanytime.

• AllbreweryrepresentativesareID’dandwristbandedeach day. Please plan accordingly and allow time to get wristbandedandID’donsitebeforeenteringthehall.Ages 21+ only.

• As part of our mission to educate the consumer about the quality and diversity of beer, the expectation is that breweries will have at least one brewery representative present in their booth at all times during the public sessions. TheGABFwillcontinuetostaffboothswithvolunteerswho are educated about beer styles and the brewing processtoassistbreweryrepresentatives.

Guidelines for Brewery Representatives • Allbreweryrepresentativesmustbe21yearsorolder

and present valid photo ID upon check-in at thefestival.Noexceptions.

• Promotionof yourproductmayonlyoccurwithintheconfinesof yourbooth.

• Breweryrepresentativesmustmaintainsobrietywhileattending the festival. Any brewery representativedeemedintoxicatedduringthefestivalshallbesubjectto ejection.

• Breweryrepresentativesmustbeappropriatelyclothedduring the festival. Appropriate dress is at the solediscretionof theGABF.

• Brewery representatives should conduct themselveswithappropriatedecorumatalltimes.Activitiesbyabreweryrepresentativethatendangerfestivalattendees,festivalstafforfestivalvendors,oranyactivitythat iscontrary to Colorado law, may subject the breweryrepresentative or the attending brewery to ejectionfromthefestivalatthesolediscretionof GABFstaff.

• Throwingitems(i.e.,shirts,cups,etc.)fromtheboothinto the crowd is strictly prohibited.

• Coastersarenotallowedatthefestival.Pleasedonotbringthem.“Flying”coastershaveposedsafetyissuesatpreviouseventsandarenowprohibited.

• Brewery representatives are encouraged to sampleresponsibly during the festival. Please adhere to theone-ounce pour rule.

Guidelines for Serving Beer• Pouroneounceof beerintoattendees’glasses.There

isapourlineontheglassforyourconvenience.

• Pleasedonotserveattendeeswhoappearintoxicated.AlertGABFstafforsecuritypersonnelif needed.

• Beershallbeservedonlyfrombehindthetablesinthebooth space.

Pleasemakesureallof yourbreweryrepresentativesadheretotheseguidelines.Failuretodosowillresultinwarningsand/orexpulsionof yourbreweryorrepresentatives.

Draught Beer Tapping OptionsThe Great American Beer Festival ices, taps andpressurizesalldraughtbeerssentinSankeykegs.Keggedbeermayonlybesentinrefillablestainlesssteelkegsandsingle-use plastic kegs. The majority of breweries takeadvantageof ourtappingservice.If youchoosetotapthebeersyourself,youmustprovideallequipmentnecessary(faucets,taps, lines,CO2,etc.).TheGABFprovideskegcontainersandice.ThefestivalisnotabletoaccommodateanyHoff-Stevens,GoldenGateorCorneliuskegs.

All beer entered in the festivalmust be delivered to theGABF host distributor for legal and inventory purposes.Festivalbeerreceivedbythehostdistributorbecomesthepropertyof thehostdistributorforGABFandmaynotbeusedforanyotherpurposesuchassellingatretail.

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Displays and Promotional Materials• Eachbreweryorbrewingcompany isprovideda6

ft. table (6’widex24”deepx30”high)withan8ft.highdrape locateddirectlybehind the table forbrewery displays.

• Allwalldisplaysmustbelessthan6ft.longx4ft.high(soas tonotblockdraughtequipmenthousedat thebackof thebooth)

• Nodisplaymaybehigherthan15ft.fromtheground.

• TheGABF is intended to educate consumers aboutthequalityanddiversityof beerintheU.S.TheGABFmay,atitssolediscretion,requestand/orrequiretheremovalof anyinappropriatedisplay.

• Brewery displaysmay not restrict the flow of trafficbehind the booth.

• Tents that encroach on your neighbor’s space are not allowed.Tentsthatstayinyourdesignatedarea(6ft.wide)areallowed.

• TheGABF is not responsible for lost or stolen items.(Take important itemswith youwhen you leave eachnight.)

• Complimentary promotional items (with the exception of coasters,whichareprohibited)maybedistributedto attendees. However, please note that the costof removing brewery labels and stickers found onColorado Convention Center windows, mirrors orothersurfaceswillbechargeddirectlytothebrewery.

• Promotional items may not be thrown from yourbooth.

• Signsrequiringelectricityareonlyallowedatendcap(sponsor)booths.

14th Annual Festival Flair AwardTheGABF invites all breweries to decorate their boothand win a prize for the brewery booth with the most

festivalflair.Weaskbreweriestoturnontheirfestivespiritandcraftthemostcreativeboothinthefestivalhall.Theboothwiththemostfestivalflairisawardedaplaqueattheawardsceremonyandacertificateforfivecomplimentaryentriesforthe2017GABF.Thereisanawardforbestend-cap booth and best in-line booth. Breweries must bring allof theiritemstodecorate;thesecannotbeshippedtothe convention center orwith festival beers.We suggestshipping your decorations to your hotel room or bringing them by car.

Designated Driver Booth and VolunteersEachyearweprovidedesignateddriversaspecialareawithcraftbrewed,alcohol-freeproducts,snacksandgames.If your brewery makes non-alcoholic root beers or sodas,we would appreciate your donation to the designated driver lounge. Email Chris Williams at [email protected].

Did you know that the GABF has more than 2,000volunteerswhodevotecountlesshourstohelpingwiththefestival?Werewardthesehard-workingvolunteerswithasamplingof beers fromacross thecountry. If youwouldliketodonateextrabottledbeertothevolunteers,pleaseemail Chris Williams at [email protected] and send thisextrabeerwithyour festivalbeers.Clearlylabelthisas“VolunteerBeer.”

Attendee Program GuideAttendeesreceiveaGABFprogramcontaininginformationabout the festival as well as your brewery information.Your information includes: brewery name, city, state,website,boothnumberandbeersatthefestival.Additionalinformationintheprogramincludes:

Breweryownershipif yourbreweryis25%ormoreownedby another brewery.

YourbrewerylistingwillalsoidentifyBrewersAssociationmembers as either:

• VotingMemberof theBA• AssociateMember(allotherbrewerymembers)

Brewers’ badges are highly coveted items. The sale of brewery representative badges is prohibited and breweries caught selling/giving away badges may be ejected from the current festival and barred from participation in future festivals. Remember, the people wearing brewery representative badges are representing your company. Please do not provide brewery badges to anyone not affiliated with your brewery; doing so potentially exposes the event, and your brewery, to increased liability issues.

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TheGreatAmericanBeerFestivalisaproductionof theBrewers Association and is America’s longest running and largest gathering of U.S. breweries. The GABFcontinues to unite the brewing community with beer enthusiastsinacelebrationof thequalityanddiversityof American-brewed beers. It provides an excellentopportunity to expose your beers to beer lovers whotravelfromaroundthecountryandworldtoexperiencethefestivaleachyear.

Theprimarypurposeof theGreatAmericanBeerFestivalistoeducatetheconsumeraboutthequalityanddiversityinbeerstylesandbreweriesthatexistacrosstheUnitedStates.

Part of that educational process lies in recognizingbrewing excellence through the GABF competition.TheGABFjudgepanelawardsgold,silverandbronzemedals in96 stylecategories.GABFmedals symbolizeexcellence in brewing throughout the world. During thethreedaysof theGABFjudging,aninternationallyrenowned panel of qualified beer judges evaluates allbeers entered in the competition.

Awards PhilosophyTheGABFawardsmedalsforexcellencein96categoriesand does not necessarily award medals to the top three finishers in a particular category.When judges decide acategorycontainsthreeexcellentexamplesof thestyle,theyawardgold,silverandbronzemedalsforthefirst,secondandthirdplacebeers,respectively.If judgesbelievethatnobeerinthecategorymeetsthequalityandstyleaccuracycriteria,theymayelectnottoawardamedal.Judgesmayawardasilverorabronzemedalandyetnotawardagoldmedalinacategory.Theawardcriteriaareasfollows:

Gold: Aworld-classbeer thataccuratelyexemplifies thespecified style,displaying theproperbalanceof taste,aroma and appearance.

Silver: An excellent beer that may vary slightly fromstyle parameters while maintaining close adherence to the styleanddisplayingexcellent taste, aromaandappearance.

Bronze: Afineexampleof thestylethatmayvaryslightlyfromstyleparametersand/orhaveminordeviationsintaste,aromaorappearance.

Brewery and Brewmaster of the Year Criteria All beers entered in the competition (except Pro-Am entries)counttowardBreweryof theYearpoints.RefertotheBrewersCompetitionInformationsectionof theGABFwebsite forcriteriaused forawardingpoints.Awardsaregiveninthefollowingcategories:

PACKAGING BREWERIES:

Very Small Brewing Company of the YearLessthan1,000barrelsproducedin2015

Small Brewing Company of the Year1,000–14,999barrelsproducedin2015

Mid-Size Brewing Company of the Year15,000–6,000,000barrelsproducedin2015

Large Brewing Company of the Year Over6,000,000barrelsproducedin2015

BREWPUBS*:

Small Brewpub of the YearLess than 750 barrels produced in 2015

Mid-Size Brewpub of the Year750–1,500barrelsproducedin2015

Large Brewpub of the YearOver1,500barrelsproducedin2015

*Brewpubs: Note: BA re-categorizes a company as amicrobrewery(packagingbrewery)if itsoff-site(distributed)beer sales exceed 75 percent.

IMPORTANT: Please read the following informationcarefully in order to properly determine the correct sizecategoryyoushouldselectforyourbrewery.Breweriesthatselect categories that are later found as incorrectwill bedisqualifiedfromwinningtheBreweryof theYearawardin that category.

FOR PACKAGING BREWERIES: Size is definedby total U.S. volume of the company that has majorityownershipof thebrewery.

FOR BREWPUBS:Sizeof singlestoreSmallBrewpub,Mid-SizeBrewpubandLargeBrewpubentriesisdefinedby production volume of the individual operation thatholds the brewing license.

GABF COMPETITION INFORMATION

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NOTE on Multiple Packaging and Brewpub Location Entries: Brewing companies entering separate packaging and brewpub locations are required to enterbothlocationsunderthesameBOYcategory.Forinstance,acompanymaynotenterapackagingfacilityasa“SmallBrewingCo.”andabrewpublocationas“SmallBrewpub,”but insteadmust enter both facilities as “Small BrewingCo.”TheBAwillre-categorizeincorrectentriesasneeded.

Team Brewery NameWeallowateamconceptfortheBrewerof theYearaward.There are two choices for this recognition: individualnames(uptotwopeople)or“BreweryTeamName.”Onetrophy is presented in either case.

Judges’ CommentsDuring first-round beer tastings, each judge completes abeer tasting form for each beer judged. Brewers shouldeach receive aminimum of three beer-tasting forms foreach beer entered. Judging results are sent within 30 days of theendof thefestival.

Refund PolicyAfullrefundisgivenonlyintheeventthatyourbrewerycancels by August 5, 2016. Refunds are issued after thefestival.Youmayalsorequestacreditforthe2017GABFinplaceof arefund.Anybrewerythatshipstheirproductandlaterwishestohavethebeerdroppedfromthefestivaldue to improper fermenting, off-flavors discovered aftershipping,etc.isnotrefunded.Beerisadonationandisnotpurchasedbythefestival.

Pro-Am CompetitionFirst Come, First Served: The GABF Pro-Amcompetition is limited to 96 entries. These will be firstcome, first served during the beer registration process.Once filled, no additional Pro-Am entries can be accepted.

The Brewers Association and the American Homebrewers Associationareproudtopresent the11thAnnualGABFPro-AmCompetitionof theGreatAmericanBeerFestival.

Commercial Brewery Rules• Breweries that have entered at least ONE brand in

the GABF competition/festival and have a boothin the festivalareeligible toenterabeer in thePro-Am Competition. Breweries are not allowed to enter ONLYthePro-AmCompetition.

• BeersenteredintheGABFPro-Amcompetitionmustbe commercially available. Commercially available

means the entered brandhas been available for saleatretailbyAugust10,2016.AllGABFeligibilityrulesapply to Pro-Am entries.

• BeerenteredinthePro-Amcompetitionmustbeservedatthefestivalandcannotbeenteredsolelyasa“judgeonly” entry. Pro-Am beer is served at a designatedGABFPro-Ambooth in the festival hall, thus is notcounted toward themaximumnumberof beers thatcan be served at the brewery’s booth.However, thebrewerymaychoosetoofferthePro-Ambeerasoneof theirfivefestivalbeersattheirbreweryboothaswell.EachbeerenteredinthePro-Amcompetitionisservedduring oneof thefourtastingsessions.Breweriesmayrequestanadditional1/6bblMicroStarkegfortheirPro-AmbeertobeservedatthePro-Ambooth.

• Breweries may determine the homebrew recipes they scaleupinoneof threeways:

m Selectanaward-winninghomebrewfromanAmericanHomebrewers Association (AHA)/Beer JudgeCertification Program (BJCP) sanctioned homebrewcompetitionheldonorafterJanuary1,2015.

m Organize your ownbrewery-run andAHA/BJCPsanctioned competition.

m PartnerwithalocalhomebrewclubtoorganizeanAHA/BJCP sanctioned competition.

• SeeourEventsCalendarforacalendarof upcomingAHA/BJCP sanctioned competitions or go to the BJCP website to register a competition. Breweries may wish to partner with a local homebrew club or homebrewsupplyshopif theywishtoorganizetheirown competition. See HomebrewersAssociation.org for homebrew club and shops directories. ContactJohnMoorhead,AmericanHomebrewersAssociationProject Coordinator, at 303-546-6574 or [email protected] for information about localhomebrew clubs and homebrew supply shops.

• Breweries may choose to restrict entries to categories theyarereasonablyabletobrew.Forexample,breweriesmaychoosenot toacceptrecipes for fruitbeers, sourbeers,orbeersrequiringextendedaging,etc.

• The homebrewer brewing their recipe with the professionalbreweryCANNOTbe,orhaveeverbeen,anemployeeof thatbreweryoronthebrewingstaffatanybrewery.Homebreweremployeesof theBrewersAssociation are ineligible.

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• Breweries brew the winning beer from the recipesubmitted by the winning homebrewer. The winning homebrewer must be an AHA member at the time the breweryenterstheGABFcompetitionandmusthavea validAHAmembership at the timeof theGABF.Allbreweryentrantsmustbemembersof theBrewersAssociation.

• Limited modifications of the recipe are allowed toaccommodate the scale of commercial brewing andingredientsavailabletothebrewery.

• All entrants, bothprofessional andamateurbrewers,must sign a Licensing Agreement prior to the submission of entries to the GABF. The LicensingAgreement limits and protects the way the GABFtrademark is used.

• Thereisa$25chargeforGABFPro-AmCompetitionentries, which covers the cost of awards andadministrativetime.

• No more than one entry per brewery is accepted in the GABFPro-AmCompetition.

• Nomore than 96 total entries are accepted for thiscompetition.Entriesareacceptedonafirstcome,firstservedbasis.

• GABF Pro-Am entries compete in a best-of-show(BOS) style judging to be held prior to the GABFCompetition,withthebest24beersadvancingtotheBOSroundjudgedduringtheregularGABFjudging.TheGABFStyleGuidelines andGABF judgepanelareusedforthejudging.Enteringbrewersmustprovidethe appropriate GABF category name and numberalong with any requested supplemental informationfortheentrytobejudgedcorrectly.Entriesthatdonotincludethisinformationwillnotbeaccepted.

• JudgeswilldeterminethetopthreeentriesintheGABFPro-AmCompetition,whichareawardedgold,silver,andbronzeGABFPro-AmCompetitionmedalsduringtheGABFawardsceremony.Medalsareissuedtoboththe winning brewery and the winning homebrewer.

• ThePro-Ammedalsdonotcounttoward“Breweryof theYear”awards,and therefore,arenotcounted forBreweryof theYearpoints.

2016 Homebrewer Rules• The homebrewer entrant or entrants must be members

of the AHA by the time the brewery registers theentryintheGABFPro-Amcompetition(June2016),aswellaswhenthePro-Amentryisjudged(October2016).Allbreweryentrantsmustbemembersof theBrewers Association.

• Qualifying homebrew competitions may be, but arenotrequiredtobe,AHA/BJCPsanctionedhomebrewcompetitions.CompetitionsheldonorafterJanuary1,2015mayuseAHA/BJCPcategories,asdefinedbytheBJCP2015StyleGuidelinesfortheirentries,excludingthose restricted by the competition. See our EventsCalendar(http://bit.ly/BJCPcal)foracalendarof up-coming AHA/BJCP sanctioned competitions or go to bjcp.org/apps/comp_reg/comp_reg.html to register a competition.

• Competitions must be timed to give the breweryadequatetimetobrewthebeertobereadyforentrytotheGABF.

• The nature of the competition is entirely up to thebrewery. They may choose to work with an existing competition or create their own. Breweries may restrict the competition to styles they can reasonably brew.

• AHA membership of all homebrewer entrants isverified by the AHA. AHA membership must becurrent at the time the brewery enters the GABFcompetition,andalsoatthetimeof theGABFjudging.

• The homebrewer brewing their recipe with the professionalbreweryCANNOTbe,orhaveeverbeen,anemployeeof thatbreweryoronthebrewingstaffatanybrewery.Homebreweremployeesof theBrewersAssociation are ineligible to participate.

• All entrants, bothprofessional andamateurbrewers,must sign a Licensing Agreement prior to the submission of entries to the GABF. The LicensingAgreement limits and protects the way the GABFtrademark is used.

• No more than one entry per brewery will be accepted in theGABFPro-AmCompetition. IndividualAHAmembers may be associated with no more than one entrysubmittedintotheGABFPro-AmCompetitionjudgingattheGABF.

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Award-winning brewing companies are encouraged to use theirGreat American Beer Festival® (GABF®) awards inpublic relations andadvertising campaigns.Eachaward-winningbrewingcompanyplanningtomakeanyreferenceto theGreatAmericanBeerFestival inanypromotion isrequired to sign a licensing agreementwith theBrewersAssociation,whichwasapartof theregistrationprocess.TheguidelinesforusingtheGreatAmericanBeerFestivalname and trademark are outlined in the Post EventPublicityRulesbelow.Topreservetheintegrityof theGreatAmericanBeerFestivalandthecredibilityof itsresultsforall those concerned, reference to Great American BeerFestivalawardsaregovernedbytheserules:

1. Always have your artwork pre-approved by theBrewers Association. Allow 21 business days for submissions. A submission is not deemed to be receiveduntilithasbeenacknowledgedinwritingor/and by e-mail and assigned a submission number. The first5submissionsperawardwinningbrandshallbeatnocharge.Thesixthandanysubsequentsubmissionswill be charged an administrative fee of $200 persubmission.Requestsforapprovalcanbeemailedto:Nancy Johnson Event Director Brewers AssociationEmail:[email protected]

2. In all cases, reference to an award must include amention of the category in which the award was received.Categorymustbereferencedinafontsizeequaltothesizeusedtoreferencetheaward.See#7.(ForTTBlabelapprovalonly,theword“strong”inacategorynamemaybereplacedbytheplussymbol,“+”.)

3. Inallcases,referencetoanawardmustspecify the type of award received (i.e., gold; silver; bronze).Typeof awardmustbereferencedinafontsizeequaltothesizeusedtoreferencetheaward.See#7.

4. In all cases, reference to an award must include amention of the yearitwasreceived.Theyearmust

be referenced ina font sizeequal to the sizeused toreferencetheaward.See#7.

5. Inallcases,referencetoanawardmustincludethename of the beer and brewery exactly as entered in the Great American Beer Festival for the year in which the award was received. See the winners list forexactwordingoncompetitionentries.

6. Reference to an awardmust state the name of anyalcoholbeverageindustrymemberdirectlyorindirectlyowning 25% or more interest (including stock or other equityinterest)inthewinningbrewingcompany.Thisrequirementdoesnotapplytoabrewerproducinglessthan six million barrels annually (as calculated using “controlledgroup” rules of 26U.S.C. § 5051). Thename of the industry member must appear directconjunction with the reference to the award and inamannerreasonablycalculated to informthepublicof the ownership of the winning brewing company.Situations triggering this requirement include thosewhere the winning brewer is part of a “controlledgroup” of brewers with a combined production inexcess of six million barrels, with the threshold forfinding a “controlled group” being an interest of 25% or greater, and also includes direct or indirectownership by a winery, distillery, alcohol beveragedistributor,oralcoholbeverageimporter.

7. All of the above required items must be in a font size large enough to be readintheformatinwhich they are presented.

• The Great American Beer Festival mark shallbe presented in English language. Additionalstatements in other languagesmay bemade, if thestatementsdonotconflictwith,andarenotcontradictoryto,therequirementsof thissubpart.

8. Always use the ® when using the Great American Beer Festival medal logo. It is a

Post-Event Publicity RULES

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registeredtrademarkof theBrewersAssociation.Whenwritingthewords“GreatAmericanBeerFestival”or“GABF”an®mustbeusedafterfirstmention.TheGABFlogoisnotavailableforuse.

9. Promotions or any other mentions of the GreatAmerican Beer Festival and Great American BeerFestivalawardsmay not mention other brewing companies, aside from disclosures required by Paragraph 6 above, nor the name of any judge or judges serving as a part of the Great American Beer Festival judging or evaluation. Adsthatmakereferencetootherbrewingcompanieseitherbynameorbyreferencewillnotreceiveapproval,exceptasrequiredtocomplywithParagraph6above.

10. TheGreatAmericanBeerFestivalmarkincludesthewords and design elements and should appear exactly as it appears on the art supplied by the Brewers Association. The mark may not be changed in any manner. The standard license signed by winning breweries includes permission to use theGreat American Beer Festival

mark only in pre-approved advertising/promotions(print/web, etc.)The standard license does not grant permission to use the GABF mark on any merchandise promoting the win (shirts, hats, glassware, etc.). Individual arrangements can be made for non standard uses.

11. These rules do notwaive any right to trademark orcopyrightmaterialof theGreatAmericanBeerFestival.TheGreatAmericanBeerFestivallogo,copyright,ortrademark material may be used only with written permissionof theGreatAmericanBeerFestival.

12. Failure of any brewing company, or of any personactingonabrewingcompany’sbehalf oratabrewingcompany’sdirection, tocomplywith these rulesmayresult in suspension from participation in the GreatAmericanBeerFestivalforadurationtobedeterminedat the absolute discretion of the Great AmericanBeer Festival Rules Committee. In no event shall asuspension be terminated while a brewing company remainsinviolation.

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QUICK SUMMARY TO ENTERING THE GABF

1. Read the festival information in this booklet.

2. Complete the registration form (online at GABFRegistration.com).

Ontheregistrationform,didyou:

•Includepayment?

•Indicateif youwantaboothatthefestival?

•Indicateif youwouldliketoparticipateinthe“MeettheBrewer”programinthefestival?

•Readandsignlicenseagreement(bycheckingthe“IAgree”box)?

•Filloutspecialtyinformationforbeersenteredintothesecategories?:3, 4, 5, 6, 7, 8, 9, 10, 11, 12a, 12b, 13, 14a, 15, 16, 18a, 19a, 19b, 19c, 20, 21a, 22, 23a, 23b, 24a, 24b, 25, 26, 27a, 27b, 28, 29, 30, 31, 32, 33a, 33b, 34a, 34e, 34f, 72a, 72b, 72c, 79, 80b, 81c, 81e, 85a, 85b, 85c

3. Confirm your entries after completing your beer registration.

Onceyoucompleteyourbeerregistration,you’llseeaconfirmationpageof yourentries.Reviewallof theinformation carefully. Should youneed to change your information, youwill simply logback inwith yourGABFbreweryID(whichcanbefoundonyourconfirmationpage).

4. MicroStar kegs arrive.

Washtheseandfillthemwithyourfestivalbeers.Putyourkegcollarsonthebeersandlabelthemwell.

5. Ship your judging entries.

ThesemustarrivebetweenAugust22-26,2016. Send to: C. R. Goodman Companies Attn:2016GABF 14402East33rdPlace Aurora,CO80011 UnitedStates

6. Deliver your festival beers to your designated collection point.

Festivalbeersmustarrivetothecollectionpointthelastweekof August/firstweekof September.Actualdateswillbesentatalaterdate.No-chargeinvoicesshouldbeincludedwiththisshipment.

7. Attend the Great American Beer Festival.

FestivaldatesareThursday,October6–Saturday,October8.

GABFregistration.com

Thank you for participating in the 2016 GABF!

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Competition Style Descriptions and SpecificationsHerearedetailedbeerstyleguidelinesforthe96categoriesatthe2016GreatAmericanBeerFestival.Usetheseguidelineswhenfillingoutyourregistrationform,andtoensureyourbeersareenteredintothecorrectcategory.Pleasenote:byrule,BrewersAssociationstaffcannothelpdetermineinwhichcategoriesyourbeershouldbeentered.Toallowforaccuratejudging,youmustincludespecialtyinformationaboutyourbeerforthefollowingcategories during registration: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12a, 12b, 13, 14a, 15, 16, 18a, 19a, 19b, 19c, 20, 21a, 22, 23a, 23b, 24a, 24b, 25, 26, 27a, 27b, 28, 29, 30, 31, 32, 33a, 33b, 34a, 34e, 34f, 72a, 72b, 72c, 79, 80b, 81c, 81e, 85a, 85b, 85c

GABF BEER STYLE CATEGORIESGABFregistration.com

HYBRID/MIXED LAGERS OR ALES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 281. American-Style Wheat Beer . . . . . . . . . . . . . . . . .28 A. Subcategory: Light American Wheat Beer without Yeast . . . . . . 28 B. Subcategory: Dark American Wheat Beer without Yeast . . . . . . 282. American-Style Wheat Beer With Yeast . . . . . . . . .28 A. Subcategory: Light American Wheat Beer with Yeast . . . . . . . . 28 B. Subcategory: Dark American Wheat Beer with Yeast . . . . . . . . . 283. American-Style Fruit Beer . . . . . . . . . . . . . . . . . . .294. Fruit Wheat Beer . . . . . . . . . . . . . . . . . . . . . . . . . .295. Belgian-Style Fruit Beer . . . . . . . . . . . . . . . . . . . .306. Pumpkin/Squash Beer . . . . . . . . . . . . . . . . . . . . .307. Field Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .308. Chili Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .319. Herb and Spice Beer . . . . . . . . . . . . . . . . . . . . . . .3110. Pumpkin Spice Beer . . . . . . . . . . . . . . . . . . . . . . .3111. Chocolate Beer . . . . . . . . . . . . . . . . . . . . . . . . . . .3212. Coffee Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 A. Subcategory: Coffee Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 B. Subcategory: Coffee Stout or Porter . . . . . . . . . . . . . . . . . . . . . 3213. Specialty Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . .3214. Rye Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 A. Subcategory: Rye Beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 B. Subcategory: German-Style Rye Ale . . . . . . . . . . . . . . . . . . . . 3315. Honey Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3416. Session Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3417. Session India Pale Ale . . . . . . . . . . . . . . . . . . . . . .3418. Other Strong Beer . . . . . . . . . . . . . . . . . . . . . . . . .34 A. Subcategory: Other Strong Beer . . . . . . . . . . . . . . . . . . . . . . . 34 B. Subcategory: American-Style Imperial Porter . . . . . . . . . . . . . . 35 C. Subcategory: American-Style Wheat Wine . . . . . . . . . . . . . . . 3519. Experimental Beer . . . . . . . . . . . . . . . . . . . . . . . .35 A. Subcategory: Experimental Beer . . . . . . . . . . . . . . . . . . . . . . . 35 B. Subcategory: Ginjo Beer or Sake-Yeast Beer . . . . . . . . . . . . . . . 35 C. Subcategory: Wild Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3620. Fresh Hop Ale . . . . . . . . . . . . . . . . . . . . . . . . . . . .3621. Historical Beer . . . . . . . . . . . . . . . . . . . . . . . . . . .36 A. Subcategory: Historical Beer . . . . . . . . . . . . . . . . . . . . . . . . . 36 B. Subcategory: Dutch-Style Kuyt Beer . . . . . . . . . . . . . . . . . . . . 37 C. Subcategory: Grodziskie . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 D. Subcategory: Adambier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 E. Subcategory: Finnish-Style Sahti . . . . . . . . . . . . . . . . . . . . . . 37 F. Subcategory: Swedish-Style Gotlandsdricke . . . . . . . . . . . . . . . . 38 G. Subcategory: Breslau-Style Pale Schoeps . . . . . . . . . . . . . . . . . 38 H. Subcategory: Breslau-Style Dark Schoeps . . . . . . . . . . . . . . . . 38

22. Gluten-Free Beer . . . . . . . . . . . . . . . . . . . . . . . . . .3823. American-Belgo-Style Ale . . . . . . . . . . . . . . . . . . .39 A. Subcategory: Pale American-Belgo Ale . . . . . . . . . . . . . . . . . . 39 B. Subcategory: Dark American-Belgo Ale . . . . . . . . . . . . . . . . . . 3924. American-Style Sour Ale . . . . . . . . . . . . . . . . . . . .39 A. Subcategory: American-Style Sour Ale . . . . . . . . . . . . . . . . . . . 39 B. Subcategory: Fruited American-Style Sour Ale . . . . . . . . . . . . . 4025. Brett Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4026. Mixed-Culture Brett Beer . . . . . . . . . . . . . . . . . . .4027. Wood- and Barrel-Aged Beer . . . . . . . . . . . . . . . . .41 A. Subcategory: Wood-Aged Pale to Amber Beer . . . . . . . . . . . . . . 41 B. Subcategory: Wood- and Barrel-Aged Dark Beer . . . . . . . . . . . 4128. Wood- and Barrel-Aged Strong Beer . . . . . . . . . . .4229. Wood- and Barrel-Aged Strong Stout . . . . . . . . . . .4230. Wood- and Barrel-Aged Sour Beer . . . . . . . . . . . . .4231. Fruited Wood- and Barrel-Aged Sour Beer . . . . . .4332. Aged Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4333. Kellerbier or Zwickelbier . . . . . . . . . . . . . . . . . . .43 A. Subcategory: Unfiltered German-Style Ale . . . . . . . . . . . . . . . . 43 B. Subcategory: Unfiltered German-Style Lager . . . . . . . . . . . . . . 4434. Smoke Beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 A. Subcategory: Bamberg-Style Weiss Rauchbier . . . . . . . . . . . . . 44 B. Subcategory: Bamberg-Style Helles Rauchbier . . . . . . . . . . . . . 45 C. Subcategory: Bamberg-Style Maerzen Rauchbier . . . . . . . . . . . 45 D. Subcategory: Bamberg-Style Bock Rauchbier . . . . . . . . . . . . . . 45 E. Subcategory: Smoke Porter . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 F. Subcategory: Other Smoke Beer . . . . . . . . . . . . . . . . . . . . . . . . 46

LAGER BEER STYLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4635. American-Style or International-Style Pilsener . .46 A. Subcategory: American-Style Pilsener . . . . . . . . . . . . . . . . . . . 46 B. Subcategory: International-Style Pilsener . . . . . . . . . . . . . . . . . 4636. American-Style Light Lager or German-Style Light Lager . . . . . . . . . . . . . . . . .46 A. Subcategory: American-Style Light Lager. . . . . . . . . . . . . . . . . 46 B. Subcategory: American-Style Amber Light Lager . . . . . . . . . . . 46 C. Subcategory: German-Style Leichtbier . . . . . . . . . . . . . . . . . . . 4737. American-Style Lager or Ice Lager or Malt Liquor 47 A. Subcategory: American-Style Lager . . . . . . . . . . . . . . . . . . . . . 47 B. Subcategory: American-Style Ice Lager . . . . . . . . . . . . . . . . . . 47 C. Subcategory: American-Style Malt Liquor . . . . . . . . . . . . . . . . 4738. American-Style Cream Ale . . . . . . . . . . . . . . . . . .4739. American-Style Amber Lager or Dark Lager . . . .48 A. Subcategory: American-Style Amber Lager . . . . . . . . . . . . . . . . 48

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B. Subcategory: California Common Beer . . . . . . . . . . . . . . . . . . 48 C. Subcategory: American-Style Maerzen . . . . . . . . . . . . . . . . . . 48 D. Subcategory: American-Style Dark Lager . . . . . . . . . . . . . . . . 4840. German-Style Pilsener . . . . . . . . . . . . . . . . . . . . .4841. Bohemian-Style Pilsener . . . . . . . . . . . . . . . . . . . .4942. Munich-Style Helles . . . . . . . . . . . . . . . . . . . . . . .4943. Dortmunder or German-Style Oktoberfest . . . . .49 A. Subcategory: Dortmunder/European-Style Export . . . . . . . . . . 49 B. Subcategory: German-Style Oktoberfest . . . . . . . . . . . . . . . . . . 4944. Vienna-Style Lager . . . . . . . . . . . . . . . . . . . . . . . .4945. German-Style Maerzen . . . . . . . . . . . . . . . . . . . . .5046. European-Style Dark Lager/Munich-Style Dunkel .50 A. Subcategory: Munich-Style Dunkel . . . . . . . . . . . . . . . . . . . . . 50 B. Subcategory: European-Style Dark Lager . . . . . . . . . . . . . . . . 5047. German-Style Schwarzbier . . . . . . . . . . . . . . . . . .5048. Bock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 A. Subcategory: Traditional German-Style Bock . . . . . . . . . . . . . . 50 B. Subcategory: German-Style Heller Bock/Maibock . . . . . . . . . . 5149. German-Style Doppelbock or Eisbock . . . . . . . . .51 A. Subcategory: German-Style Doppelbock . . . . . . . . . . . . . . . . . . 51 B. Subcategory: German-Style Eisbock . . . . . . . . . . . . . . . . . . . . 5150. Baltic-Style Porter . . . . . . . . . . . . . . . . . . . . . . . . .51

ALE BEER STYLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5251. Golden or Blonde Ale . . . . . . . . . . . . . . . . . . . . . . .5252. German-Style Koelsch . . . . . . . . . . . . . . . . . . . . .5253. English-Style Summer Ale . . . . . . . . . . . . . . . . . . .5254. Classic English-Style Pale Ale . . . . . . . . . . . . . . . .5255. English-Style India Pale Ale . . . . . . . . . . . . . . . . .5256. Australian-Style or International-Style Pale Ale . .53 A. Subcategory: Australian-Style Pale Ale . . . . . . . . . . . . . . . . . . 53 B. Subcategory: International-Style Pale Ale . . . . . . . . . . . . . . . . 5357. American-Style Pale Ale . . . . . . . . . . . . . . . . . . . .5358. American-Style Strong Pale Ale . . . . . . . . . . . . . . .5359. American-Style India Pale Ale . . . . . . . . . . . . . . . .5460. Imperial India Pale Ale . . . . . . . . . . . . . . . . . . . . .5461. American-Style Amber/Red Ale . . . . . . . . . . . . . .5462. Double Red Ale . . . . . . . . . . . . . . . . . . . . . . . . . . .5463. Imperial Red Ale . . . . . . . . . . . . . . . . . . . . . . . . . .5464. English-Style Mild Ale . . . . . . . . . . . . . . . . . . . . . .55 A. Subcategory: English-Style Pale Mild . . . . . . . . . . . . . . . . . . . 55 B. Subcategory: English-Style Dark Mild . . . . . . . . . . . . . . . . . . 5565. Ordinary or Special Bitter . . . . . . . . . . . . . . . . . .55 A. Subcategory: Ordinary Bitter . . . . . . . . . . . . . . . . . . . . . . . . . 55 B. Subcategory: Special or Best Bitter . . . . . . . . . . . . . . . . . . . . . 5566. Extra Special Bitter . . . . . . . . . . . . . . . . . . . . . . . .55 A. Subcategory: American-Style Extra Special Bitter . . . . . . . . . . . 55 B. Subcategory: English-Style Extra Special Bitter . . . . . . . . . . . . 5667. Scottish-Style Ale . . . . . . . . . . . . . . . . . . . . . . . . . .56 A. Subcategory: Scottish-Style Light Ale . . . . . . . . . . . . . . . . . . . 56 B. Subcategory: Scottish-Style Heavy Ale . . . . . . . . . . . . . . . . . . . 56 C. Subcategory: Scottish-Style Export Ale . . . . . . . . . . . . . . . . . . 5668. Irish-Style Red Ale . . . . . . . . . . . . . . . . . . . . . . . . .5769. English-Style Brown Ale . . . . . . . . . . . . . . . . . . . .5770. American-Style Brown Ale . . . . . . . . . . . . . . . . . . .5771. American-Style Black Ale . . . . . . . . . . . . . . . . . . .5772. German-Style Sour Ale . . . . . . . . . . . . . . . . . . . . .57

A. Subcategory: Berliner-Style Weisse . . . . . . . . . . . . . . . . . . . . . 57 B. Subcategory: Leipzig-Style Gose . . . . . . . . . . . . . . . . . . . . . . . 58 C. Subcategory: Contemporary Gose . . . . . . . . . . . . . . . . . . . . . . 5873. German-Style Altbier . . . . . . . . . . . . . . . . . . . . . .5874. South German-Style Hefeweizen. . . . . . . . . . . . . .5875. German-Style Wheat Ale . . . . . . . . . . . . . . . . . . . .59 A. Subcategory: South German-Style Kristal Weizen . . . . . . . . . . . 59 B. Subcategory: German-Style Leichtes Weizen . . . . . . . . . . . . . . 59 C. Subcategory: South German-Style Bernsteinfarbenes Weizen . . . 59 D. Subcategory: South German-Style Dunkel Weizen . . . . . . . . . . 59 E. Subcategory: South German-Style Weizenbock . . . . . . . . . . . . . 6076. Belgian-Style Blonde Ale or Pale Ale . . . . . . . . . . .60 A. Subcategory: Belgian-Style Pale Ale . . . . . . . . . . . . . . . . . . . . 60 B. Subcategory: Belgian-Style Blonde Ale . . . . . . . . . . . . . . . . . . 6077. Belgian-Style Witbier . . . . . . . . . . . . . . . . . . . . . .6078. Classic Saison . . . . . . . . . . . . . . . . . . . . . . . . . . . .6179. Specialty Saison . . . . . . . . . . . . . . . . . . . . . . . . . .6180. Belgian- and French-Style Ale . . . . . . . . . . . . . . . .61 A. Subcategory: French-Style Biere de Garde . . . . . . . . . . . . . . . . 61 B. Subcategory: Other Belgian- and French-Style Ale . . . . . . . . . . 6281. Belgian-Style Lambic or Sour Ale . . . . . . . . . . . . .62 A. Subcategory: Belgian-Style Lambic . . . . . . . . . . . . . . . . . . . . . 62 B. Subcategory: Belgian-Style Gueuze Lambic . . . . . . . . . . . . . . . 62 C. Subcategory: Belgian-Style Fruit Lambic. . . . . . . . . . . . . . . . . 63 D. Subcategory: Belgian-Style Flanders Oud Bruin or Oud Red Ale . 63 E. Subcategory: Other Belgian-Style Sour Ale . . . . . . . . . . . . . . . 6382. Belgian-Style Dubbel or Quadrupel . . . . . . . . . . .63 A. Subcategory: Belgian-Style Dubbel . . . . . . . . . . . . . . . . . . . . . 63 B. Subcategory: Belgian-Style Quadrupel . . . . . . . . . . . . . . . . . . 6483. Belgian-Style Tripel . . . . . . . . . . . . . . . . . . . . . . . .6484. Belgian-Style Strong Specialty Ale . . . . . . . . . . . . .64 A. Subcategory: Belgian-Style Pale Strong Ale . . . . . . . . . . . . . . . 64 B. Subcategory: Belgian-Style Dark Strong Ale . . . . . . . . . . . . . . . 6585. Other Belgian-Style Ale . . . . . . . . . . . . . . . . . . . . .65 A. Subcategory: Other Belgian-Style Ale . . . . . . . . . . . . . . . . . . . 65 B. Subcategory: Other Belgian-Style Strong Specialty Ale . . . . . . . . 65 C. Subcategory: Belgian Table Beer . . . . . . . . . . . . . . . . . . . . . . 6586. Brown Porter . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6687. Robust Porter . . . . . . . . . . . . . . . . . . . . . . . . . . . .6688. Classic Irish-Style Dry Stout . . . . . . . . . . . . . . . . .6689. Export Stout . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6690. American-Style Stout . . . . . . . . . . . . . . . . . . . . . . .6691. Sweet Stout or Cream Stout . . . . . . . . . . . . . . . . .6792. Oatmeal Stout . . . . . . . . . . . . . . . . . . . . . . . . . . . .6793. Imperial Stout . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 A. Subcategory: American-Style Imperial Stout . . . . . . . . . . . . . . . 67 B. Subcategory: British-Style Imperial Stout . . . . . . . . . . . . . . . . 6794. Scotch Ale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 A. Subcategory: Traditional Scotch Ale . . . . . . . . . . . . . . . . . . . . 67 B. Subcategory: Peated Scotch Ale . . . . . . . . . . . . . . . . . . . . . . . . 6895. Old Ale or Strong Ale . . . . . . . . . . . . . . . . . . . . . . .68 A. Subcategory: Old Ale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 B. Subcategory: Strong Ale . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6896. Barley Wine-Style Ale . . . . . . . . . . . . . . . . . . . . . .69 A. Subcategory: American-Style Barley Wine Ale . . . . . . . . . . . . . 69 B. Subcategory: British-Style Barley Wine Ale . . . . . . . . . . . . . . . 69

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HYBRID/MIXED LAGERS OR ALES

1. American-Style Wheat BeerA. Subcategory: Light American Wheat Beer without YeastLightAmericanWheatsarestrawtolightamber.Chillhazeisacceptableintheseversionspackagedandservedwithoutyeast.Lowfruity-esteraromais typical,as is lowtomedium-lowmaltaroma.Phenolic,clove-likearomasshouldnotbeperceived.Diacetylaromashouldnotbeperceived.Noyeastaromashouldbeevident.Hoparomaislowtomedium.Lowtomedium-lowmaltsweetnessispresent.Hopflavorislowtomedium.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Gristincludesatleast30percentmaltedwheat.Noyeastflavorshouldbeevident.Lowfruity-esterflavorsaretypical.Diacetylandphenolic,clove-likeflavorsshouldnotbeperceived.Bodyisverylowtomedium.Original Gravity (°Plato)1.036-1.050(9.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1.0-4.1°Plato)• Alcohol by Weight (Volume)3.0%-4.0%(3.8%-5.1%)• Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10 (4-20EBC)

B. Subcategory: Dark American Wheat Beer without YeastDarkAmericanWheatsaremediumambertodarkbrown.Chillhazeisacceptableintheseversionspackagedandservedwithoutyeast.Maltaromascanincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Lowfruity-esteraromaistypical,asislowtomedium-lowmaltaroma.Phenolic,clove-likearomasshouldnotbeperceived.Diacetylaromashouldnotbeperceived.Noyeastaromashouldbeevident.Hoparomaislowtomedium.Medium-lowtomedium-highmaltsweetnessispresent.Maltflavorscanincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Roastmaltastringencyacceptablewhenbalancedwithmaltsweetness.Hopflavorislowtomedium.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Gristincludesatleast30percentmaltedwheat.Noyeastflavorshouldbeevident.Lowfruity-esterflavorsaretypical.Diacetylandphenolic,clove-likeflavorsshouldnotbeperceived.Bodyislowtomedium.Becausethisstyleispackagedandservedwithoutyeast,noyeastcharactersshouldbeevidentinmouthfeel.Original Gravity (°Plato)1.036-1.050(9.0-12.4°Plato)• Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1.0-4.1°Plato)• Alcohol by Weight (Volume)3.0%-4.0%(3.8%-5.1%)• Bitterness (IBU)10-25•ColorSRM(EBC)9-22(18-44EBC)

2. American-Style Wheat Beer With YeastA. Subcategory: Light American Wheat Beer with YeastLightAmericanWheatswithYeastarepaletolightamber.Becausethisstyleisservedwithyeastinthebottle,appearancemayrangefromhazytoverycloudy.Chillhazeisalsoacceptable.Lowfruity-esteraromaistypical,asislowtomedium-lowmaltaroma.Yeastaromashouldbelowtomediumbutnotoverpoweringthebalanceandcharacterof maltandhops.Phenolic,clove-likearomasshouldnotbeperceived.Diacetylaromashouldnotbeperceived.Hoparomaislowtomedium.Lowtomedium-lowmaltsweetnessispresent.Hopflavorislowtomedium.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Gristincludesatleast30percentmaltedwheat.Lowtomediumyeastflavorshouldnotoverpowerthebalanceandcharacterof maltandhops.Lowfruity-esterflavorsaretypical.Diacetylandphenolic,clove-likeflavorsshouldnotbeperceived.Bodyislowtomedium.Becausethisstyleisservedwithyeastthecharactershouldportrayafullyeastymouthfeel.Original Gravity (°Plato)1.036-1.056(9.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.018 (1.5-4.6°Plato)•Alcohol by Weight (Volume)2.8%-4.4%(3.5%-5.6%)•Bitterness (IBU) 10-35 • Color SRM (EBC) 4-10 (8-20EBC)

B. Subcategory: Dark American Wheat Beer with YeastDarkAmericanWheatswithYeast aremedium amber to dark brown.Because this style is servedwith yeast in the bottle,appearancemay range from hazy to very cloudy.Chill haze is also acceptable.Malt aromas can include low roastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Lowfruity-esteraromaistypical,asislowtomedium-lowmaltaroma.Yeastaromashouldbelowtomediumbutnotoverpoweringthebalanceandcharacterof maltandhops.Phenolic,clove-likearomasshouldnotbeperceived.Diacetylaromashouldnotbe

STYLE INDEXGABFregistration.com

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perceived.Hoparomaislowtomedium.Medium-lowtomedium-highmaltsweetnessispresent.Maltflavorscanincludelow roastedmalt characters evident as cocoa/chocolate or caramel, and/or aromatic toffee-like, caramel, or biscuit-likecharacters.Roastmaltastringency isacceptablewhenbalancedwithmalt sweetness.Hopflavor is low tomedium.Hopbitterness is low to medium. These beers can be made using either ale or lager yeast. Grist includes at least 30 percent malted wheat.Lowtomediumyeastflavorshouldnotoverpowerthebalanceandcharacterof maltandhops.Lowfruity-esterflavorsaretypical.Diacetylandphenolic,clove-likeflavorsshouldnotbeperceived.Bodyislowtomedium.Becausethisstyleisservedwithyeastthecharactershouldportrayafullyeastymouthfeel.Original Gravity (°Plato) 1.036-1.050 (9.0-12.4 °Plato) •Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1.0-4.1°Plato)•Alcohol by Weight (Volume) 3.0%-4.0%(3.8%-5.1%)•Bitterness (IBU) 10-25 • Color SRM (EBC) 9-22(18-44EBC)

3. American-Style Fruit BeerAmericanFruitBeersareanyrangeof colorfrompaletoverydarkdependingontheunderlyingstyle,andwilloftenreflectthecolorof addedfruittosomedegree.Clearorhazybeerisacceptableinappearance.Fruitaromasrangingfromsubtletointenseshouldbeevident,andshouldnotbeoverpoweredbyhoparomas.American-StyleFruitBeersarefermentedwithtraditionalGerman,BritishorAmericanaleorlageryeastusingfruitorfruitextractsasanadjunctineitherthemash,kettle,primaryorsecondaryfermentationprovidingobvious(rangingfromsubtletointense),yetharmonious,fruitqualities.FruitbeersfermentedusingBelgian-,wit-,abbey-,farmhouse-,saison-and/orBrettanomyces-type yeast would be more appropriately categorizedasBelgian-StyleFruitBeerorpossiblyasfruitedversionsof BrettBeer.Hoparomaisnotperceivedtomedium-low.Maltsweetnesscanvaryfromnonetomedium-highlevels.Hopflavorisnotperceivedtomedium-low.Hopbitternessisinbalanceandusuallyatverylowtomediumlevels.Fruitqualitiesshouldnotbeoverpoweredbyhopcharacter.Acidicbacterial(notwildyeast)fermentationcharactersmaybeevident(butnotnecessary)andif presentcontributetoacidityandenhancefruitybalance.Bodyisvariablewithstyle.Classifyingthesebeersiscomplexwithexemplaryversionsdependingontheexhibitionof fruitcharactersmoresothantheadditionof fruititself.Asanexample,ajuniperberry-flavoredbeerwithnotablejuniperberryfruityflavorand/oraromacharactersevidentwouldbeappropriatelycharacterizedasFruitBeer;whereassuchabeerinwhichjuniperberrycharactersareexpressedmoreasherbalorspicequalitywouldappropriatelybecategorizedasHerbandSpiceBeer.FruitBeerwithwheatasaningredientwouldbeappropriatelycharacterizedasFruitWheatBeer.FruitBeerbrewedwithunusualfermentable(s)(otherthanwheat)wouldbeappropriatelycharacterizedasFruitBeer.Forpurposesof competition,coconutisdefinedasavegetable,andbeerscontainingcoconutwouldbeappropriatelyenteredasFieldBeer.To allow for accurate judging the brewer must list the fruit(s) used, as well as a classic ale, lager or experimental style of base beer and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.030-1.110 (7.6-25.9 °Plato) •Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6°Plato)•Alcohol by Weight (Volume)2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 5-45 • Color SRM (EBC) 5-50(10-100EBC)

4. Fruit Wheat BeerFruitWheatBeersaregenerallystrawtolightamber,andwillusuallyreflectthecolorof addedfruittosomedegree.Chillhazeisacceptable.Thesebeersmaybeservedwithorwithoutyeast.Whenservedwithyeast,appearanceishazytoverycloudy.Fruitorfruitextractscontributearomawithfruitqualitiesperceivedasauthenticandreplicatingtruefruitcomplexityasmuchaspossible.Lowfruity-esteraromaistypical,asislowtomedium-lowmaltaroma.Diacetylaromashouldnotbeperceived.Yeastandyeastgeneratedaromashouldbelowtomediumbutnotoverpoweringinversionsservedwithyeast.Hoparomaislowtomedium.Lowtomedium-lowmaltsweetnessispresent.Hopflavorislowtomedium.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Gristincludesatleast30percentmaltedwheat.Fruitorfruitextractscontributeflavorwithfruitqualitiesperceivedasauthenticandreplicatingtruefruitcomplexityasmuchaspossible.Lowfruity-esterflavorfromyeastistypical.Diacetylflavorshouldnotbeperceived.Yeastandyeastgeneratedflavorshouldbelowtomediumbutnotoverpoweringinversionsservedwithyeast.Bodyislowtomedium.Inversionsservedwithyeastthecharactershouldportrayafullyeastymouthfeel.Atcompetition,thesebeersarepouredasspecifiedbytheenteringbrewer,usingquietpouring,normalpouringorintentionalrousing.Forpurposesof thiscompetition,coconutisdefinedasavegetable,andbeerscontainingcoconutwouldbeappropriatelyenteredasFieldBeer.Atcompetition, fruitedversionsof BerlinerWeisseorContemporaryGosewouldbeappropriatelycharacterizedinthosecategories(astheyarecommonlybrewedwithfruit),andnotenteredasFruitWheatBeers.Atcompetition,fruitedversionsof variousSouthGermanstyleWeizens,Grodziskie,orotherwheatbeerstyleswouldbeappropriatelycharacterizedasFruitWheatBeer,astheyarenotcommonlybrewedwithfruit.Suchentriescouldappropriatelydeviatefromparametersshownbelowandwouldinsteadhew

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towardstheunderlyingclassicbeerstyle,withfruitadded.To allow for accurate judging the brewer must list the fruit(s) used, as well as a classic or experimental ale or lager wheat beer base style and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.036-1.050(9.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1.0-4.1 °Plato)•Alcohol by Weight (Volume) 3.0%-4.0%(3.8%-5.1%)•Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10,orcolorof fruit(4-20,orcolorof fruitEBC)

5. Belgian-Style Fruit BeerBelgianFruitBeersareanyrangeof colorfrompaletodarkdependingonunderlyingBelgianstyle,andwillusuallyreflectthecolorof addedfruittosomedegree.Cleartohazybeerisacceptableinappearance.Fruitaromasrangingfromsubtletointenseshouldbeevident, and shouldnotbeoverpoweredbyhoparomas.Belgian-StyleFruitBeersare fermentedwith traditionalBelgian-,wit-,abbey-,and/orfarmhouse-typeyeastusingfruitorfruitextractsasanadjunctineitherthemash,kettle,primaryorsecondaryfermentationprovidingobvious(rangingfromsubtletointense),yetharmonious,fruitqualities.Maltsweetnesscanvaryfromnotperceivedtomedium-highlevels.Acidicbacterial(notwildyeast)fermentationcharactersmaybeevident(butnotnecessary)andif presentcontributetoacidityandenhancefruitybalance.Bodyisvariablewithstyle.Classifyingthesebeersiscomplex,withexemplaryversionsdependingontheexhibitionof fruitcharactersmoresothantheadditionof fruititself,withinaBelgianbeer style.As examples, a fruitedSaisonexhibiting someBrett characterwouldbeappropriately characterizedasSpecialtySaison.Whereasafruitedversionof aBrettBeermightmoreappropriatelybecharacterizedwithinafruitedBrettBeersubcategory.Lambic-StylefruitbeersshouldbeenteredintheBelgian-StyleFruitLambiccategory.FruitedBelgianstylebeersbrewedwithadditionalunusualfermentablesshouldbeenteredinthiscategory.FruitbeersfermentedusingGerman,BritishorAmericanaleorlageryeastwouldbemoreappropriatelycategorizedasAmerican-StyleFruitBeerorasFruitWheatBeer.Atcompetitioncoconutisdefinedasavegetable;beersexhibitingcoconutcharacterwouldbeappropriatelyenteredasFieldBeer.To allow for accurate judging the brewer must list the fruit(s) used, as well as a classic Belgian style of base beer and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume)2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100EBC)

6. Pumpkin/Squash BeerPumpkin/SquashBeersareanyrangeof colorfrompaletoverydarkdependingontheunderlyingstyle.Clearorhazybeerisacceptableinappearance.Pumpkinorsquasharomasrangingfromsubtletointenseshouldbeevident.Thesebeersareanybeersusing pumpkins (Cucurbito pepo)orwintersquashasanadjunctineitherthemash,kettle,primaryorsecondaryfermentation,providingobvious(rangingfromsubtletointense),yetharmonious,qualities.Theyarenotflavoredwiththeadditionof spicesbutmayhaveflavorsassociatedwithaparticularstyleof beer(examples:smokedbeer,fruitbeer,sourbeer).Spicearomasandflavorsshouldbeabsent;versionsexhibitingspicearomasand/orflavorswouldmostappropriatelybecharacterizedaspumpkinspicebeerorothercategories.Hoparomaisnonetomedium.Maltsweetnessoftenvariesfromlowtomediumhighlevelsdependingontheunderlyingbeerstyle.Hopflavorisnonetomedium.Hopbitternessislowtomedium-low.Beersmadewithpumpkinorsquash,butwhichdonotexhibitpumpkinorsquasharomasorflavors,wouldbemoreappropriatelycharacterizedwithintheunderlyingclassicorexperimentalbeerstyle.Bodyisvariablewithstyle.To allow for accurate judging the brewer must provide information about their entry, including the classic ale, lager or experimental style of base beer, type of pumpkin or squash and how processed, and/or other processes used if any. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume)2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100EBC)

7. Field BeerFieldBeersareanyrangeof colorfrompaletoverydarkdependingontheunderlyingstyle,andmaytakeonthecolorof addedingredients.Clearorhazybeerisacceptableinappearance.Vegetablearomasrangingfromsubtletointenseshouldbeevident,andshouldnotbeoverpoweredbyhoparomas.FieldBeersareanybeersusingvegetablesasflavororcarbohydrateadjunctsineitherthemash,kettle,primaryorsecondaryfermentation,providingobvious(rangingfromsubtletointense),yetharmonious,qualities.Maltsweetnesscanvaryfromverylowtomedium-highlevels.Hopbitternessisverylowtomedium-high.Vegetablequalities should not be overpowered by hop character. Body is variablewith style.Classifying these beers is complex, withexemplaryversionsdependingontheexhibitionof vegetablecharactersmoresothantheadditionof vegetableitself.Allbeers

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containingchilipeppersshouldbeenteredasChiliBeer.Atcompetition,coconutisdefinedasavegetable,andbeerscontainingcoconutwouldbeappropriatelyenteredasFieldBeer. To allow for accurate judging the brewer must list the vegetables used along with the classic ale, lager or experimental style of base beer, and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume) 2.0%-10.5%(2.5%-13.3%)•Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100EBC)

8. Chili BeerChiliBeersareanyrangeof colorfrompaletoverydarkdependingontheunderlyingstyle.Clearorhazybeerisacceptableinappearance.ChiliBeersareanybeersusingchilipeppersasaflavor,aromaor“heat”inducingadjuncttocreatedistinctandbalanced (ranging fromsubtle to intense)character.Chilipepperaromas ranging fromsubtle to intensemayormaynotbeevident,andshouldnotbeoverpoweredbyhoparomas.Maltsweetnesscanvaryfromverylowtomedium-highlevels,dependingontheunderlyingbeerstyle.Hopbitternessisverylowtomedium-high.Chilipepperaromaandflavorqualitiesshouldnotbeoverpoweredbyhoparomaandflavor,andshouldbepresentinharmonywithcharacteristicstypicalof theunderlyingbeerstyle.Chilipepperqualitiesmayvarywidelyasvegetal,spicyor“heat”inducingflavorsand/oraromas.Atcompetition,allbeerscontainingchilipeppersshouldbeenteredasChiliBeer.Beerswhichrepresentmorethanonestyle(forexamplechilibeerswithchocolate)wouldalsobeappropriatelyenteredasChiliBeer.To allow for accurate judging the brewer must list the chili(s) used along with the classic ale, lager or experimental style of base beer, and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume)2.0%-10.5%(2.5%-13.3%)•Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100EBC)

9. Herb and Spice BeerHerbandSpiceBeersareanyrangeof colordependingonunderlyingstyle.Clearorhazybeerisacceptableinappearance.HerbandSpicebeersareanybeersusingherbsorspices(derivedfromroots,seeds,fruits,vegetable,flowers,etc.)otherthanorinadditiontohopstocreateadistinct(rangingfromsubtletointense).Individualaromaand/orflavorcharactersof herbsand/orspicesusedmaynotalwaysbeidentifiablebutshouldbeevident.Hoparomaisnotessentialbutmaybeevidentincertainherbed/spicedbeerstylesandmayormaynotdominateoverherb-spicecharacter.Maltsweetnesswillvarydramaticallydependingonoverallbalancedesired.Hopflavorisnotessentialbutmaybeevidentincertainherbed/spicedbeerstylesandmayormaynotdominateoverherb-spicecharacter.Hopbitternessisverylowtomedium-low.Theperceptionof lowerhopbitternessisoptimalforhighlightingherbal/spice characters.Positive evaluationsare significantlybasedonperceivedbalanceof flavors.Body isvariablewithstyle.Classifyingthesebeerscanbecomplex;entrieswhichexhibitprimarilyherbaland/orspicyqualitieswouldappropriately considered as Herb and Spice Beer. All beers with chili peppers should be entered as Chili Pepper Beer. Beers made withpumpkininwhichherbandspicecharactersdominateandwhichnonethelesslackperceivablepumpkincharacterwouldbeappropriatelycharacterizedasHerbandSpicebeer.To allow for accurate judging the brewer must list what herbs and/or spices are used, the classic ale, lager or experimental style of base beer, and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume)2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 5-40 • Color SRM (EBC) 5-50 (10-100EBC)

10. Pumpkin Spice BeerPumpkinSpiceBeersareanyrangeof colorfrompaletoverydarkdependingontheunderlyingstyle.Clearorhazybeerisacceptableinappearance.Pumpkinorsquasharomasrangingfromsubtletointensemayormaynotbeevident.Thesebeersare any beers using pumpkins (Cucurbito pepo)orwintersquashasanadjunctineitherthemash,kettle,primaryorsecondaryfermentation,providingobvious(rangingfromsubtletointense),yetharmonious,qualities.Theyarespicedwithotheringredientswhosecharactershouldbeevidentandinbalance.Hoparomasshouldnotoverpowerpumpkin,squash,spiceoroverallbalanceof aromas.Whilecinnamon,allspice,cloveandnutmegarecommonspicesaddedtoAmericantypepumpkinbeers,brewersmayaddotherspicesthatforexamplecouldreplicateaWit-Pumpkinspicedbeer(orangepeelandcoriander).Hoparomaisnonetomedium.Maltsweetnessoftenvariesfromlowtomediumhighlevels.Hopflavorisnonetomedium,andnotoverpoweringpumpkinorsquashcharacters.Hopbitternessislowtomedium-low.Bodyisvariablewithstyle.To allow for accurate judging the

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brewer must provide information about their entry, including the classic ale, lager or experimental style of base beer, type of pumpkin or squash and how processed, spices added, and/or other ingredients and processes used if any. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume)2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 5-70 • Color SRM (EBC) 5-50 (10-100EBC)

11. Chocolate BeerChocolateBeersarelightambertoblackdependingontheunderlyingstyle.Clearorhazybeerisacceptableinappearance.ChocolateBeersareanybeersusing“dark”chocolateorcocoainanyof itsformsotherthanorinadditiontohopstocreateadistinctandbalanced(rangingfromsubtletointense)character.Hoparomanotperceivedtoverylow.Medium-lowtomedium-highmalt sweetnesshelps accentbalancedcocoaflavors andaromas.Hopflavor lower thanmightbe expected for styleof beer.Underhoppingallowschocolatetocontributetotheflavorprofilewhilenotbecomingexcessivelybitter.Hopbitternessisverylowtomedium-low.Otherflavorsmaybeinfusedbutchocolateshouldbedominantcharacter.Bodyisvariablewithstyle.Beersmadewithwhitechocolatedonotexemplifythiscategory.To allow for accurate judging the brewer must list the classic ale, lager or experimental style of the base beer, and may also list the type of chocolate or other process details if they wish. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)Varieswithstyle

12. Coffee BeerA. Subcategory: Coffee BeerCoffeeBeersarepaletoblackdependingontheunderlyingstyle.Clearorhazybeerisacceptableinappearance.Coffeebeersusecoffeeinanyof itsformstocreateadistinctandbalanced(rangingfromsubtletointense)character.Hoparomaislowtohighdependingontheintentof theunderlyingstyle.Medium-lowtomediummaltsweetnesshelpsaccentbalancedcoffeeflavorandaromas.Hopflavorisreflectiveof aromaandcanbelowtohighdependingontheintentof theunderlyingstyle.Hopbitternessisvariable,dependingonunderlyingbeerstyle.Otherflavorsmaybeinfusedbutcoffeeshouldbeanobviouscharacter.Bodyisreflectiveof theunderlyingbeerstyle.StoutandporterentrieswithcoffeeflavorwouldbemoreappropriatelycategorizedasCoffeeStoutorPorter.To allow for accurate judging the brewer must list the classic ale, lager or experimental style of the base beer, and may also list the type of coffee used along with other processing information. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC) Varieswithstyle

B. Subcategory: Coffee Stout or PorterCoffeeStoutsorPortersarearangeof colorfrompalebrowntoblackdependingontheunderlyingporterorstoutstylebeingmadewithcoffee.Clearorhazybeerisacceptableinappearance.Coffeestoutsandportersusecoffeeinanyof itsformstocreateadistinctandbalanced(rangingfromsubtletointense)characterinharmonywithdarkmaltaromaspresentintheunderlyingbeerstyle.Hoparomaislowtohighdependingontheintentof theunderlyingstyle.Maltsweetnessandflavorsappropriatetothestoutorporterstylearepresentandbalancedwithcoffeeflavors.Hopflavorisreflectiveof aromaandcanbelowtohighdependingontheintentof theunderlyingstyle.Hopbitternessisvariable,dependingonunderlyingbeerstyle.Otherflavorsmaybeinfusedbutcoffeeshouldbeanobviouscharacter.Bodyisreflectiveof theunderlyingbeerstyle.To allow for accurate judging the brewer must list the underlying stout or porter style being made with coffee, and may also list the type of coffee used along with other processing information. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle• Alcohol by Weight (Volume)Varieswithstyle• Bitterness (IBU) Varieswithstyle•Color SRM (EBC)Varieswithstyle

13. Specialty BeerSpecialty Beers are very light to black depending on the underlying style.Clear or hazy beer is acceptable in appearance.SpecialtyBeersarebrewedwithunusualfermentablesugars,grainsand/orstarchesotherthanorinadditiontomaltedbarley,whichcontributetoalcoholcontent.Forexample,maplesyrup,agaveorpotatoesareconsideredunusual.Rice,corn,orwheatarenotconsideredunusual.Thedistinctivecharactersof thesespecialingredientsshouldbeevidentinthearoma,flavorand/oroverallbalanceof thebeer,butnotnecessarilyinoverpoweringquantities.Maltsweetnesswillvarydramaticallydepending

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onoverallbalancedesired.Hopbitternessisverylowtoveryhigh,andmaybeusedforhighlightingdesiredcharacters.Bodyisvariablewithstyle.Classifyingthesebeerscanbecomplex.Nutsgenerallyimpartmuchmoreflavorthanfermentables,thusbeerbrewedwithnutswouldbeappropriatelycharacterizedasFieldBeer.BeersbrewedwithcoconutaretypicallycharacterizedasFieldBeer.BeersbrewedwithhoneywouldmostappropriatelybecharacterizedasSpecialtyHoneyBeer.Beersbrewedwithroots,seeds,flowersetc.andwhichexhibitherbaland/orspicycharacterswouldbeappropriatelycharacterizedasHerbandSpiceBeer(forexampleajuniperberrybeerinwhichjuniperberrycharactersareexpressedmoreasherbalorspicequalitythanasberryfruitycharacter).Whilebeersbrewedwithfruitsorvegetablesmayderivefermentablecarbohydratefromthosesources,suchbeerswhichexhibitfruitorvegetablequalitieswouldmostappropriatelybecharacterizedasFruitBeerorFieldBeerrespectively.Spicedversionsof beersmadewithunusualfermentableswouldbeappropriatelycharacterizedasExperimentalBeer.BeersbrewedwithunusualfermentablesaswellasfruitshouldbeenteredasFruitBeer.To allow for accurate judging the brewer must list the special ingredient(s) used and the classic ale, lager or experimental style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.140+(7.6-32.1+°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030+ (1.5-7.5+°Plato)•Alcohol by Weight (Volume)2.0%-20+%(2.5%-25+%)•Bitterness (IBU) 1-100 • Color SRM (EBC) 1-100(2-200EBC)

14. Rye BeerA. Subcategory: Rye BeerRyeBeersareoftenversionsof classicstylesthatcontainnoticeableryecharacterinbalancewithotherqualitiesof thebeer.Assuchtheyincludeawiderangeof color.Lighterversionsarestrawtocopper,whiledarkerversionsaredarkambertodarkbrown.Chillhaze isacceptable in theseversionspackagedandservedwithoutyeast. Inversions servedwithyeast,appearancemayrangefromhazytoverycloudy.Lowspicy,fruity-esteryaromasaretypical.Phenolic,clove-likearomasshouldnotbeperceived.Indarkerversionsmaltaromascanoptionallyincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Diacetylaromashouldnotbeperceived.Noyeastaromashouldbeevidentinversionswithoutyeast.Lowtomediumyeastaromashouldnotoverpowerthebalanceandcharacterof ryeandbarleymaltandhopsinversionswithyeast.Hoparomaislowtomedium-high.Indarkerversionsmaltflavorcanoptionallyincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Lowlevelroastmaltastringencyacceptablewhenbalancedwithlowtomediummaltsweetness.Hopflavorislowtomedium-high.Hopbitternessislowtomedium.Thesebeerscanbemadeusingeitheraleorlageryeast.Gristshouldincludesufficientryesuchthatryecharacterisevidentinthebeer.Beersbrewedwithryebutwhichdonotexhibitryecharacterwouldbemoreappropriatelyconsideredasotherbeerstyles.Ryecharactersareoftendescribedaslowlevelspicyandsubtleblackpepper.Verylow level astringent, grainy, and/or fruity-esterflavorsare typical.Phenolic clove-like characteristics anddiacetyl shouldnotbeperceived.Alowlevelof tanninderivedastringencymaybeperceived.Bodyislowtomedium.Inversionspackagedandservedwithoutyeast,noyeastcharactersshouldbeevidentinmouthfeel.Versionsservedwithyeastshouldportrayafullyeastymouthfeel.To allow for accurate judging the brewer must provide information about the entry that indicates a rye version of a classic ale, lager or experimental style (e.g. rye pale ale, rye porter, etc.) or other hybrid rye beer style. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

B. Subcategory: German-Style Rye AleGermanRyeAlesarepaletoverydark,withdarkerversionsrunningdarkambertodarkbrown.Chillhazeisacceptableinversionspackagedandservedwithoutyeast.Inversionsservedwithyeast,appearancemayrangefromhazytoverycloudy.Lowtomediumbanana–likefruity-esteraromaistypical;phenolic,clove-likearomasshouldalsobeperceived.Indarkerversionsmaltaromascanoptionallyincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Diacetylaromashouldnotbeperceived.Noyeastaromashouldbeevidentinversionswithoutyeast.Lowtomediumyeastaromashouldnotoverpowerthebalanceandcharacterof ryeandbarleymaltandhopsinversionswithyeast.Hoparomaisnotperceived.Maltsweetnesswillvaryfromlowtomedium.Indarkerversionsmaltflavorcanoptionallyincludelowroastedmaltcharactersevidentascocoa/chocolateorcaramel,and/oraromatictoffee-like,caramel,orbiscuit-likecharacters.Lowlevelroastmaltastringencyacceptablewhenbalancedwithlowtomediumlevelmaltsweetness.Versionspackagedandservedwithoutyeastwillnothaveyeastflavororfullermouthfeelcausedbyyeast.Versionspackagedandservedwithyeastwillhavelowtomediumyeastflavorandacharacteristicallyfullermouthfeel,whichshouldnotoverpowerthebalanceandcharacterof ryeandbarleymaltandhops.Hopflavorisnotperceived.Hopbitternessisverylowtolow.Gristshould

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includeatleast30percentryemalt.Lowbanana-likefruity-esterflavoristypical;phenolic,clove-likecharacteristicsshouldalsobeperceived.Diacetylflavorshouldnotbeperceived.Bodyislowtomedium.At competition beers will be poured as instructed by entering brewer. During registration brewer may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast.Original Gravity (°Plato)1.047-1.056(11.7-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.9%-4.4%(4.9%-5.6%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 4-25 (8-50EBC)

15. Honey BeerHoneyBeersareverylighttoblackdependingonunderlyingstyle.Clearorhazybeerisacceptableinappearance.HoneyBeersusehoneyinadditiontomaltedbarley.Characterof honeyshouldbeevidentinaroma,flavorand/oroverallbalancewiththeothercomponents,withoutoverpowering them.Malt sweetnesswillvarydramaticallydependingonoverallbalancedesired.Hopbitternessisverylowtoveryhigh,andmaybeusedforhighlightingdesiredcharacters.HoneyBeersmaybebrewedtoatraditionalstyle,ormaybeexperimental.Bodyisvariablewithstyle.To allow for accurate judging the brewer must provide the traditional lager, ale or experimental style of the base beer. Brewer may also include the type of honey used (wildflower, clover, etc.) and information about processing if desired. Entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.030-1.110(7.6-25.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.030 (1.5-7.6 °Plato)•Alcohol by Weight (Volume) 2.0%-9.5%(2.5%-12.0%)•Bitterness (IBU) 1-100 • Color SRM (EBC) 1-100 (2-200EBC)

16. Session BeerSessionBeersarethecolorof theclassicbeerstylebeingmadetolowerstrength.Appearancemayvaryfrombrillianttohazytocloudywithstyleof beerbeingmadetolowerstrength.Aromadependsonthestyleof beerbeingmadetolowerstrength.Anystyleof beercanbemadelowerinstrengththandescribedintheclassicstyleguidelines.Thegoalshouldbetoreachabalancebetweenthestyle’scharacterandtheloweralcoholcontent.Drinkabilityisacharacterintheoverallbalanceof thesebeers.Beersinthiscategorymustnotexceed4.0%alcoholbyweight(5.0%alcoholbyvolume).Beersabovetheselimitsthatareenteredintothiscategorymaybedisqualifiedbeforejudgingorafterresultsareannounced.Bodyisvariablewithstyle.To allow for accurate judging the brewer must absolutely identify the base style by name or category number that is being created lower in alcohol and/or appropriately identify the style created (for example: low-alcohol bock). Beer entries not accompanied by this information will be profoundly disadvantaged during judging. Beers which exceed 5.0% abv would not be characterized as Session Beer. Beers containing less than 4.0% abw (5.0% abv) which could be appropriately characterized in another classic or traditional category would not be appropriately characterized as Session Beer. Session IPAs would be appropriately characterized as Session India Pale Ale. Belgian Table Beers should not be entered as Session Beer but rather as Belgian-Style Table Beer.Original Gravity (°Plato)1.034-1.040(8.5-10.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1.0-2.6°Plato)•Alcohol by Weight (Volume)2.8%-4.0%(3.5%-5.0%)•Bitterness (IBU) 10-35 • Color SRM (EBC) 2+ (4+EBC)

17. Session India Pale AleSessionIPAsaregoldtocopper.Chillhazeisallowableatcoldtemperaturesandhophazeisallowableatanytemperature.Fruity-esteraromaislighttomoderate.Hoparomaismediumtohighwithqualitiesfromawidevarietyof hopsfromallovertheworld.Lowtomediummaltinessispresent.Hopflavorisstrong,characterizedbyflavorsfromawidevarietyof hops.Hopbitternessismediumtohigh.Fruity-esterflavorsarelowtomoderate.Diacetylisabsentoratverylowlevels.Bodyislowtomedium.Beers which exceed 5.0% abv would not be characterized as Session India Pale Ale. Beers containing less than 4.0% abw (5.0% abv) which could be appropriately characterized in another classic or traditional category (for example American-Style Pale Ale) would not be appropriately characterized as Session India Pale Ale.Original Gravity (°Plato) 1.038-1.052 (9.5-12.9°Plato) •Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (3.1-4.6 °Plato)•Alcohol by Weight (Volume)3.0%-4.0%(3.7%-5.0%)•Bitterness (IBU) 40-55 • Color SRM (EBC) 4-12(8-24EBC)

18. Other Strong BeerA. Subcategory: Other Strong BeerOtherStrongBeersareanycolorfromverylighttoblack.Anystyleof beercanbemadestrongerthantheclassicstyleguidelines.Thegoal shouldbe toreachabalancebetween the style’scharacterand theadditionalalcohol.Wheneverpossible, refer toaccompanyingguidelineswhenmakingstylesstrongerandappropriatelyidentifythestylecreated.Bodyisvariablewithstyle.To allow for accurate judging the brewer absolutely must provide the base ale, lager or experimental style by name or category number that is being created

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stronger and/or appropriately identify the style created (for example: Strong alt, triple fest or extra Pilsener). Brewer may also provide additional information about the process or ingredients used to create the beer. Beer entries not accompanied by this information will be profoundly disadvantaged during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)6.4%+(8%+)•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

B. Subcategory: American-Style Imperial PorterAmericanImperialPortersareblack.Ale-likefruity-esteraromasshouldbeevidentbutnotoverpowering,complementingmaltandhoparomas.Hoparomaislowtomedium-high.Noroastbarleyorstrongburnt/blackmaltcharactershouldbeperceived.Mediummalt,caramelandcocoa-likesweetnessispresent.Hopflavorislowtomedium-high.Hopbitternessismedium-lowtomedium.Ale-likefruity-esterflavorsshouldbeevidentbutnotoverpowering,complimentinghopcharacterandmaltderivedsweetness.Diacetylshouldbeabsent.Bodyisfull.Original Gravity (°Plato)1.080-1.100(19.3-23.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6°Plato)•Alcohol by Weight (Volume)5.5%-9.5%(7.0%-12.0%)•Bitterness (IBU) 35-50 • Color SRM (EBC) 40+ (80+EBC)

C. Subcategory: American-Style Wheat WineAmericanWheatWinesaregoldtolightbrown.Chillhazeisallowable.Fruity-esteraromaisoftenhighandcounterbalancedwithcomplexalcoholcharacter.Bready,wheat,honey-likeand/orcaramelmaltaromasareoftenpresent.Hoparomais lowtomedium.Highresidualmaltsweetnessispresent.Bready,wheat,honey-likeand/orcaramelflavorsareoftenpartof maltcharacter.Hopflavor is low tomedium.Hopbitterness ismedium tomedium-high. Fruity-ester flavors are oftenhigh andcounterbalancedbycomplexityof alcoholsandhighalcoholcontent.Thisstyleisbrewedwith50%ormorewheatmalt.Verylowlevelsof diacetylmaybeacceptable.Phenolicyeastcharacter,sulfur,and/orDMSshouldnotbepresent.Oxidized,staleandagedcharactersarenottypicalof thisstyle.Bodyisfull.Original Gravity (°Plato)1.088-1.120(21.1-28.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.024-1.032 (6.1-8.0°Plato)•Alcohol by Weight (Volume)6.7%-9.6%(8.5%-12.2%)•Bitterness (IBU) 45-85 • Color SRM (EBC) 5-15 (10-30EBC)

19. Experimental BeerA. Subcategory: Experimental BeerExperimentalBeersareanyrangeof color.Experimentalbeerisanybeerthatisprimarilygrain-basedandemploysuniqueandunusualtechniquesand/oringredientsoracombinationof ingredientsandtechniques.Aminimum51%of thefermentablecarbohydratesmustbederivedfrommaltedgrains.Theoveralluniquenessof theprocess,ingredientsusedandcreativityshouldbeconsideredinpositiveevaluations.Bodyisvariablewithstyle.Uniquenessistheprimaryconsiderationwhenevaluatingthiscategory.Beerssuchasfield,fruit,chocolate,coffee,spice,specialtyorotherbeersthatmatchexistingcategoriesshouldnotbeenteredintothiscategory.Beersnoteasilymatchedtoexistingstylecategoriesinacompetitionwouldoftenbeenteredintothiscategory.Bydefinitionandforpurposesof competition,beersthatrepresentacombinationof twoormoreothercategories,andwhichexhibitdistinctivecharactersof eachof thosecategories,mayappropriatelybecharacterizedasExperimentalBeer.To allow for accurate judging the brewer must identify the classic style(s), experimental style(s), process(es) and/or ingredients used to make the beer unique. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle• Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

B. Subcategory: Ginjo Beer or Sake-Yeast BeerGinjoorSakeYeastBeersarepaletodarkbrown.Slightchillhazeispermissible.Thesebeersarebrewedwithsakeyeastorsake(koji)enzymes.Theuniquearomasof thebyproductsof sakeyeastand/orkojienzymesshouldbedistinctiveandharmonizewiththeothermaltandhoparomas.Sakecharactermaybestbedescribedashavingmildfruitinessandagentleandmildearthiness,mushroomand/orumamiprotein-likecharacter.Maltaromaisverylowtomedium.Hoparomaislowtomediumandshouldharmonizewithsake-likecharacters.Maltsweetnessisverylowtomedium.Hopflavorislowtomediumand should harmonize with sake-like characters. Hop bitterness is low tomedium and should harmonize with sake-likecharacters.Ahighamountof alcoholmaybeevident.Theuniqueflavorsshouldreflectperceivedorpossibleuniquearomasdescribedaboveandharmonizewithothermaltandhopcharacters.Bodyisdependentonbasestyleandoriginalgravity,asismouthfeel.Highcarbonationshouldbeevident.To allow for accurate judging the brewer must identify the classic ale, lager or other beer style being made with sake yeast, and may add information about other ingredient(s) or process used. Beer entries not accompanied by this information

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will be at a disadvantage during judging.Original Gravity (°Plato)1.040-1.090(10.0-21.6°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.0°Plato)•Alcohol by Weight (Volume) 3.4%-8.2%(4.3%-10.2%)•Bitterness (IBU) 12-35 • Color SRM (EBC) 4-20 (8-40EBC)

C. Subcategory: Wild BeerWildBeersareanyrangeof color.Thesebeersmaybeclearorhazyduetoyeast,chillhazeorhophaze.Aromasmayvarytremendouslyduetofermentationcharacterscontributedbyvariousknownandunknownmicroorganisms.Theoverallbalanceshouldbecomplexandbalanced.Hoparomaverylowtohigh.Usuallybecauseof ahighdegreeof attenuationinthesebeers,maltcharacterisverylowtolow.If thereareexceptionsthataremalty,theoverallbalanceof complexityof othercharactersshould be in harmony.Hop flavor very low to high.Hopbitterness is perceived at varying levels depending on the overallbalance, but usually perceived as very low to low.Wild beers are “spontaneously” fermentedwithmicroorganisms that thebrewerhasintroducedfromtheambientair/environmentinthevicinityof thebreweryinwhichthebeerisbrewed.Wildbeersmaynotbefermentedwithanyculturedstrainsof yeastorbacteria.Wildbeermayormaynotbeperceivedasacidic.Itmayincludeawildlyvariablespectrumof flavorsandaromasderivedfromthewildmicroorganismswithwhichitwasfermented.Theoverallbalanceof flavors,aromas,appearanceandbodyisanimportantfactorinassessingthesebeers.Bodyisverylowtomedium.Spontaneouslyfermentedbeerswithfruit,spiceorotheringredientswouldbeappropriatelyenteredasWildBeer.Atcompetition,beerswhichcouldbeappropriatelycategorizedinanexistingclassicortraditionalcategorysuchasBelgian-StyleLambic,Gueuze,FruitLambic,etc.shouldbeenteredinthatcategoryandnotenteredasaWildBeer.To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental base style of beer allowed to spontaneously ferment, information about the process used, and/or other ingredient(s) such as fruit, spices, etc. if any. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

20. Fresh Hop AleFreshHopAles are the color of the underlying ale style beingmadewith fresh hops. Fruity-ester aroma is high, althoughsomewhatdependentonthealestylebeingmadewithfreshhops.Hoparomaisprominentandwillexhibitespeciallyaromasof green,almostchlorophyll-likeorotherfreshhopcharacters.Maltperceptionwillvarywiththestyleof alebeingmadewithfreshhops.Hopflavorisprominent,exhibitingespeciallyflavorsof green,almostchlorophyll-likeorotherfreshhopcharacters.Hopbitternessisdependentonthestyleof alebeingmadewithfreshhops.Thesealesarehoppedpredominantlywithfresh(newlyharvestedandkilned)and/orundried(“wet”)hops.Beersmaybeagedandenjoyedafterinitial“fresh-hop”characterdiminishes.Uniquecharacter(s)mayemergefromtheagingof freshhopbeers,butthesehaveyettobedefined.Bodyisdependentonthestyleof alebeingmadewithfreshhops.To allow for accurate judging the brewer must identify a classic, hybrid/mixed or experimental beer style to being elaborated upon with fresh hops. The manner in which fresh “wet” hops are used should be identified by the brewer; this information could include the timing or vessel used (kettle, whirlpool, hop back, fermenter, bright tank, etc.), hop variety(ies), etc. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

21. Historical BeerA. Subcategory: Historical BeerHistorical Beers are any range of color.Malt sweetness will vary dramatically depending on overall balance desired.Hopbitternessisverylowtoveryhigh.Aboveallbeersinthiscategoryarereflectiveof anestablishedhistoricalbeerand/orbrewingheritagefromanyperiodof timeorpartof theworld,thatarenotalreadyabeerstylealreadyestablishedintheseguidelines.Thisbeercommemoratescombinationsof uniquebrewingingredientsand/ortechniquesestablishedinpastperiods.Examplesof HistoricalBeersmightincludecurrentdayversionsof historicstyleswhicharenotrepresentedelsewhereintheseguidelines,suchasFinnish-styleSahti,SouthAmericanChicha,NepaleseChong/Chang,andAfricansorghumbasedbeers,andothers.Inevaluatingthesebeers,judgeswillweighseveralfactorssuchasuniqueness,heritage,regionaldistinction,technicalbrewingskills,andbalanceof character,backgroundstory&informationandoverallspiritof theintentof thiscategory.“Historicalbeers”thatarenotrepresentedelsewhereasadefinitivestyleintheseguidelinescouldpossiblybeenteredinsuchcategoriesasExperimental,Herb&Spice,FieldBeer,etc.butbychoiceabrewermaycategorize(andenter)theirbeerasHistoricalbeer.To allow for accurate judging the brewer must provide additional information about the entry including primarily the unique ingredients used and/or processing which

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contribute to the unique qualities of the style, and information describing the beer style being emulated. This information will help provide a basis for comparison between highly diverse entries, and will be reviewed and edited by the competition manager to remove bias. Entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

B. Subcategory: Dutch-Style Kuyt BeerDutchKuytsaregoldtocoppercoloredale.Chillhazeandotherhazeisallowable.Theoverallaromacharacterof thisbeerisgrainemphasizedwithagrainy-breadyaccent.HoparomaisverylowtolowfromnoblehopsorothertraditionalEuropeanvarieties.Thedistinctivecharactercomesfromuseof minimum45%oatmalt,minimum20%wheatmaltandtheremainderpalemalt.Hopflavor is very low to low fromnoble or other traditionalEuropean varieties.Hopbitterness ismedium-lowtomediuminperceivedintensity.Estersmaybepresentat lowlevels.Very lowlevelsof diacetylareacceptable.Acidityandsweetcorn-likeDMS(dimethylsulfide)shouldnotbeperceived.Bodyislowtomedium.Thisstyleof beerwaspopularintheNetherlandsfrom1400-1550.Original Gravity (°Plato)1.050-1.080(12.4-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7°Plato)•Alcohol by Weight (Volume)3.8%-6.3%(4.7%-7.9%)•Bitterness (IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25EBC)

C. Subcategory: GrodziskieGrodziskiesarestrawtogoldencolored.Chillhazeisallowableatcoldtemperatures.Aromaisdominatedbyoaksmokenotes.Fruity-esteraromacanbe low.DiacetylandDMSaromasshouldnotbeperceived.Hoparomaisnotperceivedtovery lowEuropeannoblehoparomanotes.Distinctivecharactercomesfrom100%oakwoodsmokedwheatmalt.Overallbalanceisasessionablymediumtomedium-highassertivelyoak-smokymaltemphasizedbeer.HopflavorisverylowtolowEuropeannoblehopflavornotes.Hopbitternessismedium-lowtomediumcleanhopbitterness.Alefermentationtemperaturesaremanagedto lendacrispoverallflavor impression.Lowfruity-esterflavormaybepresent.Sourness,diacetyl,andDMSshouldnotbeperceivedonthepalate.Bodyislowtomediumlow.Grodziskie(alsoknownasGrätzer)isaPolishalestyle.Historicversionsweremostoftenbottleconditionedtorelativelyhighcarbonationlevels.Original Gravity (°Plato) 1.028-1.036(7.1-9.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6°Plato)•Alcohol by Weight (Volume)2.1%-2.9%(2.7%-3.7%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 3-6 (6-12EBC)

D. Subcategory: AdambierAdambiersarelightbrowntoverydark.Toastandcaramel-likemaltaromamaybeevident.Hoparomaislow.Astringencyof highlyroastedmaltshouldbeabsent.Toastandcaramel-likemaltflavorsmaybeevident.Hopflavorislow.Hopbitternessislowtomedium.Adambiermayormaynotusewheatinitsformulation.Traditionalandnon-hybridvarietiesof Europeanhopsweretraditionallyused.AKölsch-likealefermentationistypical.Extensiveagingandacidificationof thisbeercanmaskmaltandhopcharactertovaryingdegrees.Aginginbarrelsmaycontributesomelevelof Brettanomyces and lactic character. Body is medium to full.ThestyleoriginatedinDortmund,andisastrong,dark,hoppysouraleextensivelyagedinwoodbarrels.Traditionalversionsmayhavealowormediumlowdegreeof smokiness.Smokecharactermaybeabsentincontemporaryversions.Forpurposesof thiscompetition,fruitedversionswouldmoreappropriatelybeenteredasFruitedWood-andBarrel-AgedSourBeer.Original Gravity (°Plato)1.070-1.090(17.1-21.6°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.020 (2.6-5.1°Plato)•Alcohol by Weight (Volume)7.1%-8.7%(9.0%-11.0%)•Bitterness (IBU) 30-50 • Color SRM (EBC) 15-35 (30-70EBC)

E. Subcategory: Finnish-Style SahtiFinnishSahtisarepaletocopper.Chillhaze,yeasthazeandgeneralturbidityisacceptable.Theremaybequiteavarietyof characterswithinthesebeers.Maltaromaismedium-lowtomedium.Fruity-esterandyeastyaromasaremediumtohigh.Juniperaromaisevidentduetotheuseof juniperboughs/branchesandberriesinthebrewingprocess.Diacetylaromashouldnotbeperceived.Hoparomaisnotevidenttoverylow.Maltflavorisoverallsweet,mediumtohigh.Hopflavorisnotevidenttoverylow.Hopbitterness isvery low.Juniperflavor isevident.Bread/bakers’yeast is traditionallyusedfor fermentation.Complexalcohols,clove-likephenols,bananafruitinessarebyproductsevidentinflavorandaromasduetotypeof yeastandfermentationregime.Diacetylflavorshouldnotbeperceived.Bodyisgenerallymediumtofull.Original Gravity (°Plato) 1.060-1.090(14.7-21.6°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.040 (4-10 °Plato)•Alcohol by Weight (Volume)5.6%-6.8%(7%-8.5%)•Bitterness (IBU) 3-16 • Color SRM (EBC)4-12(8-24EBC)

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F. Subcategory: Swedish-Style GotlandsdrickeSwedishGotlandsdrickesarepale tocopper.Chilloryeasthaze isacceptable.Thedistinguishingcharactersof thisbeerarejuniper,smokedbirchwoodmalt,andfermentationcharactersfromtheuseof bread/bakers’yeast.Maltaromaismedium-lowtomedium.Fruity-esterandyeastyaromasaremediumtohigh.Birchwoodsmokecharactersarearisefromthemaltingprocess.Junipercharactersarisefromtheuseof juniperboughs/branchesandberriesinthebrewingprocess.Diacetylaromashouldnotbeperceived.Hoparomaisnotevidenttoverylow.Maltflavorisoverallmedium-lowtomedium.Hopflavorisnotevidenttoverylow.Hopbitternessisverylowtomediumlow.Bread/bakers’yeastistraditionallyusedforfermentation.Diacetylflavorshouldnotbeperceived.Bodyisgenerallymediumtofull.Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato) •Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.5-3.5°Plato)•Alcohol by Weight (Volume)4.4%-5.2%(5.5%-6.5%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 4-12(8-24EBC)

G. Subcategory: Breslau-Style Pale SchoepsPaleSchoepsarestrawtolightamber.Theyaremadewithahighproportion(asmuchas80%)of palewheatmaltaswellasPilsenerandotherpale specialtymalts.Theymayhaveabready,aromaticbiscuitmaltaroma,butnotcaramel.Fruity-esteraromasmaybeevidentsincethisisabeerfermentedwithaleyeast.TraditionalGermanwheatbeeryeastisnotusedinthisstyleof beer.Diacetylandphenolicaromasshouldnotbeperceived.Hoparomaisverylow.PaleSchoepshasmediumtomedium-highmaltsweetness.Hopflavorislow.Hopbitternessisperceivedasmedium-lowtomedium.Fruity-esterflavorsmaybepresent.Diacetylandphenolicflavorsshouldbeabsent.Bodyisfull.Original Gravity (°Plato)1.067-1.072(16.5-17.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1°Plato)•Alcohol by Weight (Volume)4.8%-5.6%(6.0%-7.0%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 2-8+ (4-16+EBC)

H. Subcategory: Breslau-Style Dark SchoepsDarkSchoepsaredarkbrowntoblack.Theyaremadewithahighproportion(asmuchas80%)of darkwheatmaltaswellasotherspecialtytoastedanddarkspecialtymalts,andhashighmaltcharacterwitharomasof toastedornut-likemalt,butnotcaramel.Fruity-esteraromasmaybeevidentsincethisisabeerfermentedwithaleyeast,butnotwithtraditionalwheatbeeryeast.Diacetylandphenolicaromasshouldnotbeperceived.Hoparomaisverylow.DarkSchoepshasmediumtomedium-highmaltsweetness.Roastmaltbitternessmaybeevidentatlowlevels.Hopbitternessislow.Fruity-esterflavorsmaybepresent.Diacetylandphenolicflavorsshouldbeabsent.Bodyisfull.Original Gravity (°Plato)1.067-1.072(16.5-17.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1°Plato)•Alcohol by Weight (Volume)4.8%-5.6%(6.0%-7.0%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 25-40+ (50-80+EBC)

22. Gluten-Free BeerGluten-FreeBeersareverylighttoblack.Thesearebeers(lager,aleorother)madefromfermentablesugars,grainsandconvertedcarbohydrates.Ingredientsmustincludesomeportionof glutenfreecereal.Ingredientsdonotcontaingluten,inotherwordszerogluten(nobarley,wheat,spelt,rye,etc.)Gluten-FreeBeersmay,ormaynot,containmaltedgrainsthatdonotcontaingluten.Sweetnesswillvarydramaticallydependingonoverallbalancedesired.Hopbitternessisverylowtoveryhigh,andmaybeusedforhighlightingdesiredcharacters.Brewersmay,ormaynot,designandidentifythesebeersalongotherstyleguidelineswithregardtoaroma,flavorandappearanceprofile.Thebeer’soverallbalanceandcharactershouldbebasedonitsownmeritsandnotnecessarilycomparedwithtraditionalstylesof beer.Bodyisvariablewithstyle.Incompetitions,brewersidentifyingredientsand fermentation type.NOTE:These guidelines do not supersede any government regulations.Wine,mead, flavoredmaltbeveragesorbeveragesotherthan“beer”asdefinedbytheTTB(U.S.TradeandTaxBureau)arenotconsidered“gluten-freebeer”undertheseguidelines.Gluten-reducedbeers’originalingredientswouldhaveglutencontentthathasbeenreducedbyenzymesorotherprocessestoreducedlevels.Gluten-reducedbeersshouldbeenteredintotheclassicstylecategoryafterwhichan entry was brewed. To allow for accurate judging the brewer must identify the ingredients and fermentation type used to make the beer, and the classic ale, lager or experimental beer style being elaborated upon (if there is one) with regard to flavor, aroma and appearance. Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)Varieswithstyle

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23. American-Belgo-Style AleA. Subcategory: Pale American-Belgo AlePaleAmerican-BelgoAlesaregoldtolightbrown.Chillhazemaybeevident.Fruity-esteraromaismediumtohigh.Hoparomaismediumtoveryhigh,exhibitingAmericantypehoparomasnotusuallyfoundintraditionalBelgianstyles.Hopflavorismediumtoveryhigh.Hopbitternessismediumtoveryhigh.Fruity-esterflavorshouldbemediumtohigh.Yeastderivedcharacterssuchasbanana,berry,apple,sometimescorianderspice-likeand/orsmoky-phenoliccharactersshouldbeportrayedwithbalanceof hopsandmaltcharacterwhenfermentedwithBelgianyeasts.Diacetylshouldbeabsent.Sulfur-likeyeastcharactershouldbeabsent. Brettanomycescharactershouldbeabsent.PaleAmerican-Belgo-StyleAlesareeither1)non-BelgianbeertypesportrayingtheuniquecharactersimpartedbyyeaststypicallyusedinbigfruityBelgian-styleales,or2)definedBelgian-stylebeersportrayingauniquecharacterof Americanhops.Thesebeersareuniquebeersuntothemselves.To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry such as hop variety(ies) used, yeast type, etc.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)5-15(10-30EBC)

B. Subcategory: Dark American-Belgo AleDarkAmerican-BelgoAlesarebrowntoblack.Chillhazemaybeevident.Fruity-esteraromaismediumtohigh.Hoparomaismediumtoveryhigh,exhibitingAmericantypehoparomasnotusuallyfoundintraditionalBelgianstyles.Perceptionof roastedmaltsorbarleywillbesubtletorobust.Hopflavorismediumtoveryhigh.Hopbitternessismediumtoveryhigh.Fruity-esterflavorshouldbemediumtohigh.Yeastderivedcharacterssuchasbanana,berry,apple,sometimescorianderspice-likeand/orsmoky-phenoliccharactersshouldbeportrayedwithbalanceof hopsandmaltcharacterwhenfermentedwithBelgianyeasts.Diacetylshouldbeabsent.Sulfur-likeyeastcharactershouldbeabsent.Brettanomyces character should be absent. Dark American-Belgo-StyleAlesareeither1)non-BelgiandarkerbeertypesportrayingtheuniquecharactersimpartedbyyeaststypicallyusedinbigfruityBelgian-styleales,or2)defineddarkerBelgian-stylebeersportrayingauniquecharacterof Americanhops.Thesebeersareuniquebeersuntothemselves.To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry such as hop variety(ies) used, yeast type, etc.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)16+(32+EBC)

24. American-Style Sour AleA. Subcategory: American-Style Sour AleAmericanSourAlesareanyrangeof color,andmaytakeonthecolorof otheringredients.Chillhaze,bacteriaandyeast-inducedhazeareallowableatlowtomediumlevelsatanytemperature.Moderatetointenseyetbalancedfruity-esteraromasareevident.Indarkerversions,roastedmalt,caramel-likeandchocolate-likearomasaresubtlypresent.DiacetylandDMSaromasshouldnotbeperceived.Hoparomaisevidentoverafullrangefromlowtohigh.Indarkerversions,roastedmalt,caramel-likeandchocolate-likeflavorsaresubtlypresent.Hopflavorisevidentoverafullrangefromlowtohigh.Hopbitternessisevidentoverafullrangefromlowtohigh.ThereisnoBrettanomycescharacterinthisstyleof beer.Theevolutionof naturalaciditydevelopsbalancedcomplexity.Theaciditypresentisusuallyintheformof lactic,aceticandotherorganicacidsnaturallydevelopedwithacidifiedmaltinthemashorinfermentationbytheuseof variousmicroorganismsincludingcertainbacteriaandyeasts.Acidiccharactercanbeacomplexbalanceof severaltypesof acidandcharacteristicsof age.Moderatetointenseyetbalancedfruity-esterflavorsareevident.Residualflavorsthatcomefromliquidspreviouslyagedinabarrelsuchasbourbonorsherryshouldnotbepresent.Woodvesselsmaybeusedduringthefermentationandagingprocess,butwood-derivedflavorssuchasvanillinmustnotbepresent.DiacetylandDMSflavorsshouldnotbeperceived.Bodyisevidentoverawiderangefromlowtohigh.Forpurposesof competitionentriesexhibitingwood-derivedcharactersorcharactersof liquidspreviouslyagedinwoodwouldmoreappropriatelybecharacterizedasWood-AgedSourBeer.FruitedAmerican-Stylesourbeerswouldmoreappropriatelybecharacterizedwithinthefruitedsubcategory.To allow for accurate judging the brewer must provide additional information including the classic style of base beer being elaborated upon, microbes, and/or any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC) Varieswithstyle

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B. Subcategory: Fruited American-Style Sour AleFruitedAmericanSourAlesareverylighttoblack,andmaytakeoncolorof addedfruitsorotheringredients.Chillhaze,bacteriaandyeast-inducedhazeareallowableatlowtomediumlevelsatanytemperature.FruitedAmerican-StyleSourAlewillexhibitfruitaromasandflavorsinharmoniousbalancewithothercharacters.Moderatetointenseyetbalancedfruity-esteraromasareevident.Indarkerversions,roastedmalt,caramel-likeandchocolate-likearomasaresubtlypresent.DiacetylandDMSaromasshouldnotbeperceived.Hoparomaevidentoverafullrangefromlowtohigh.Indarkerversions,roastedmalt,caramel-likeandchocolate-likeflavorsaresubtlypresent.Hopbitternessisevidentoverafullrangefromlowtohigh.ThereisnoBrettanomyces characterinthisstyleof beer.Theevolutionof naturalaciditydevelopsbalancedcomplexity.Theaciditypresentisusuallyintheformof lactic,aceticandotherorganicacidsnaturallydevelopedwithacidifiedmaltinthemashorinfermentationbytheuseof variousmicroorganismsincludingcertainbacteriaandyeasts.Acidiccharactercanbeacomplexbalanceof severaltypesof acidandcharacteristicsof age.Moderatetointenseyetbalancedfruity-esterflavorsareevident.Residualflavorsthatcomefromliquidspreviouslyagedinabarrelsuchasbourbonorsherryshouldnotbepresent.Woodvesselsmaybeusedduringthefermentationandagingprocess,butwood-derivedflavorssuchasvanillinmustnotbepresent.DiacetylandDMSflavorsshouldnotbeperceived.Bodyisevidentoverafullrangefromlowtohigh.Forpurposesof thiscompetitionfruitedentriesexhibitingwood-derivedcharactersorcharactersof liquidspreviouslyaged inwoodwouldmoreappropriatelybeentered inaFruitedWood-Aged Sour Beer category. To allow for accurate judging the brewer must provide additional information including the classic style of base beer being elaborated upon, fruit(s) used, microbes and/or any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

25. Brett BeerBrettBeersareanyrangeof colorandmaytakeonthecolorof addedfruitsorotheringredients.Chillhazeandyeast-inducedhazeareallowableatlowtomediumlevelsatanytemperature.Moderatetointenseyetbalancedfruity-esteraromasareevident.Indarkerversions,roastedmalt,caramel-likeandchocolate-likearomasaresubtlypresent.DiacetylandDMSaromasshouldnotbeperceived.Hoparomaisevidentoverafullrangefromlowtohigh.Indarkerversions,roastedmalt,caramel-likeandchocolate-likeflavorsaresubtlypresent.Fruitedversionswillexhibitfruitflavorsinharmoniousbalancewithothercharacters.Hopflavorisevidentoverafullrangefromlowtohigh.Hopbitternessisevidentoverafullrangefromlowtohigh.Theevolutionof naturalaciditydevelopsbalancedcomplexity.Lowtohighlevelsof Brettanomycescharactershouldbepresent,expressedashorsey,goaty,leathery,phenolic,fruityand/oracidiccharacters,andinbalancewithothercharacters.Brettanomyces character mayormaynotbedominant.Culturedyeaststrainsmaybeusedinthefermentation.BecausesomeBrettanomycesstrainsof yeastmaynotcontributeevidentandcommonBrettanomycescharacter,beersfermentedwithsuchyeastsandwhichdonotexhibitsuchcharacterswouldbemoreappropriatelycategorizedelsewhere,perhapsinaclassicbeerstyle.Beersinthisstyleshouldnotusebacteriaorexhibitbacteria-derivedcharacters.Moderatetointenseyetbalancedfruity-esterflavorsareevident.DiacetylandDMSflavorsshouldnotbeperceived.Woodvesselsmaybeusedduringthefermentationandagingprocess,butwood-derivedflavorssuchasvanillinmustnotbepresent.Residualflavorsthatcomefromliquidspreviouslyagedinabarrelsuchasbourbonorsherryshouldnotbepresent.Bodyisevidentoverafullrangefromlowtohigh.Forpurposesof competitionentriesexhibitingwood-derivedcharactersorcharactersof liquidspreviouslyagedinwoodwouldmoreappropriatelybecharacterizedinotherWood-AgedBeercategories.Wood-andbarrel-agedsouralesshouldnotbeenteredhereandareclassifiedelsewhere.To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, fruit or other special ingredients if present, and/or special processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

26. Mixed-Culture Brett BeerMixed-CultureBrettBeersareanyrangeof colorandmaytakeonthecolorof addedfruitsorotheringredients.Chillhaze,bacteriaandyeast-inducedhazeareallowableatlowtomediumlevelsatanytemperature.Moderatetointenseyetbalancedfruity-esteraromasareevident.Indarkerversions,roastedmalt,caramel-likeandchocolate-likearomasaresubtlypresent.DiacetylandDMSaromasshouldnotbeperceived.Hoparomaevidentoverafullrangefromlowtohigh.Indarkerversions,roastedmalt,caramel-likeandchocolate-likeflavorsaresubtlypresent.Fruitedversionswillexhibitfruitflavorsinharmoniousbalancewithothercharacters.Hopflavorisevidentoverafullrangefromlowtohigh.Hopbitternessisevidentoverafullrangefromlowtohigh.Theevolutionof naturalaciditydevelopsbalancedcomplexity.Horsey,goaty,leathery,phenolicandlighttomoderateand/orfruityacidiccharacterevolvedfromBrettanomycesorganismsmaybeevident,notdominantandinbalancewithothercharacter.

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Culturedyeastmaybeusedinthefermentation.Bacteriashouldbeusedandinevidenceinthisstyleof beer.Aciditywillbecontributedbybacteria,butmayormaynotdominate.Moderatetointenseyetbalancedfruity-esterflavorsareevident.DiacetylandDMSflavorsshouldnotbeperceived.Woodvesselsmaybeusedduringthefermentationandagingprocess,butwood-derivedflavorssuchasvanillinmustnotbepresent.Residualflavorsthatcomefromliquidspreviouslyagedinabarrelsuchasbourbonorsherryshouldnotbepresent.Bodyisevidentoverafullrangefromlowtohigh.Forpurposesof competitionentriesexhibitingwood-derivedcharactersorcharactersof liquidspreviouslyagedinwoodwouldmoreappropriatelybecharacterizedinotherWood-AgedBeercategories.Wood-andbarrel-agedsouralesshouldnotbeenteredhereandareclassifiedelsewhere.To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, microbes or cultures used, fruit or other special ingredients used if present, and/or special processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

27. Wood- and Barrel-Aged BeerA. Subcategory: Wood-Aged Pale to Amber BeerWood-AgedPaletoAmbersarepaletocopper.Forpurposesof competitionthesewood-agedbeershavecolorlessthan18SRMor36EBC,andcontainalcohollessthan5.2%abwor6.5%abv.Darkerwood-agedbeers(>18SRMor>36EBC)orhigheralcoholwood-agedbeers(>5%abwor>6.25%abv)of anycolorwouldbemoreappropriatelycharacterizedasotherbeerstyles.Anylager,aleorhybridbeerintheappropriatecolorrange,eitheratraditionalstyleorauniqueexperimentalbeer,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood.Primarycharacterof theoriginalbeerstylemayormaynotbeapparent.Thesebeersareagedwiththeintentionof impartingtheparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeeninthebarrel;but,woodagedisnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof newbeerwithwoodand/orbarrelflavors.Wood-AgedPaletoAmberBeersmayormaynothaveBrettanomycescharacter.Bodyisvariablewithstyle.Forpurposesof competitionfruitedorspicedpaletoamberbeerthatiswoodandbarrelagedwouldalsobeappropriatelyenteredinthiscategory.Sourwood-agedbeersof anycolororstrengthwouldmoreappropriatelybecharacterizedasWood-AgedSourBeer.To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental beer style 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), fruit(s) or spice(s) used if any, etc. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)3.0%-5.2%(3.75%-6.5%)•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)4-18(8-36EBC)

B. Subcategory: Wood- and Barrel-Aged Dark BeerWood-AgedDarksarebrowntoblack.Forpurposesof competitionthesewood-agedbeershavecolorgreaterthan18SRMor36EBC,andcontainalcohollessthan5.2%abwor6.5%abv.Palerwood-agedbeers(<18SRMor<36EBC)orhigheralcoholwood-agedbeers(>5%abwor>6.25%abv)of anycolorwouldbemoreappropriatelycharacterizedasotherbeerstyles.Anylager,aleorhybridbeerintheappropriatecolorrange,eitheratraditionalstyleorauniqueexperimentalbeer,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood.Primarycharacterof theoriginalbeerstylemayormaynotbeapparent.Thesebeersareagedwiththeintentionof impartingtheparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeeninthebarrel;but,woodagedisnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof newbeerwithwoodand/orbarrelflavors.Wood-AgedDarkBeersmayormaynothaveBrettanomycescharacter.Bodyisvariablewithstyle.Forpurposesof competitionfruitedorspiceddarkbeerthatiswoodandbarrelagedwouldalsobeappropriatelyenteredinthiscategory.Sourwood-agedbeersof anycolororstrengthwouldmoreappropriatelybecharacterizedasWood-AgedSourBeer.To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental beer style 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), fruit(s) or spice(s) used if any, etc. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)3.0%-5.2%(3.75%-6.5%)•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)>18(>36EBC)

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28. Wood- and Barrel-Aged Strong BeerWood-AgedStrongBeersareanycolor.Forpurposesof competitionthesewood-agedbeerscontainalcoholgreaterthan5.2%abwor6.5%abv.Anystrongclassicoruniqueexperimentallager,aleorhybridbeerstyle,eitheratraditionalstyleoruniqueexperimentalbeers,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood.Thesebeersareagedwiththeintentionof impartingtheparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeeninthebarrel;but,woodagedisnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof newbeerwithwoodand/orbarrelflavors.Wood-AgedBeersmayormaynothaveBrettanomycescharacter.Bodyisvariablewithstyle.Forpurposesof competitionfruitedorspicedstrongbeerthatiswoodandbarrelagedwouldalsobeappropriatelyenteredinthiscategory.Sourwood-agedstrongbeerswouldmoreappropriatelybecharacterizedasWood-AgedSourBeer.To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental strong beer style 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), fruit(s) or spice(s) used if any, etc. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)>5.2%(>6.5%)•Bitterness (IBU)Varieswithstyle•Color SRM (EBC) Varieswithstyle

29. Wood- and Barrel-Aged Strong StoutWood-Aged Strong Stouts are characteristically dark to very dark. Any of the traditional stronger stout styles or uniqueexperimentalstouts,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood.Forpurposesof competitionentries in this category should contain>5.2%abw (>6.5%abv).These beers are agedwith the intention of imparting theparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeen in thebarrel;but,woodaged isnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof newbeerwithwoodand/orbarrelflavors.Wood-AgedBeersmayormaynothaveBrettanomycescharacter.Examplesof wood-andbarrel-agedstrongstoutstylesincludebutarenotlimitedtostrongerversionsof wood-andbarrelagedforeignstout,British-orAmerican-styleImperialstout,otherstrongstoutstyles,orotherstrongbeerstylesblendedwithstoutthatmeetthecriteriaforalcoholcontent.Bodyisvariablewithstyle.Bodyisvariablewithstyle.Sourhigheralcoholwood-agedstrongstouts(>5.2%abwor>6.5%abv)should be entered in as Wood-Aged Sour beers. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or experimental 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.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) 0>5.2%(>6.5%)•Bitterness (IBU)Varieswithstyle•Color SRM (EBC) Varieswithstyle

30. Wood- and Barrel-Aged Sour BeerWood-AgedSourBeersareverylighttoblack.Fruitandherb/spiceversionsmaytakeonthehue,flavorsandaromasof addedingredients.Anylager,aleorhybridbeers,eitherinatraditionalstyleoruniqueexperimentalbeers,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood,and,developbacterialinducednaturalacidity.Thesebeersareagedwiththeintentionof introducingthemicroflorapresentinthewood.Sometimeswoodagingisintendedtoimparttheparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeeninthebarrel;but,woodagedisnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Thesewood-derivedflavors, if present in this style,canbevery low incharacterandbarelyperceivedorevidentorassertiveaswood-derivedflavors.Anydegreeof wood-derivedflavorsshouldbeinbalancewithotherbeercharacter.Usuallybacteriaand“wild”yeastsfermentationcontributescomplexestersandresultsindrytoverydrybeers.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof acidity,complexesters,andnewbeerwithwoodand/orbarrelflavors.Wood-AgedSourBeersmayormaynothaveBrettanomycescharacter.Bodyisvariablewithstyle.To allow for accurate judging the brewer must provide additional information about the entry including primarily the classic ale, lager or experimental beer style 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), fruit(s) or spice(s) used if any, microbes, etc. Beer entries not accompanied by this information will be at a disadvantage during judging.

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Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

31. Fruited Wood- and Barrel-Aged Sour BeerFruitedWood-AgedSourBeersareverylighttoblack,andmaytakeoncolorof addedfruitsorotheringredients.FruitedWood-AgedSourBeerswillexhibitfruitaromasandflavorsinharmoniousbalancewithothercharacters.Anylager,aleorhybridbeers,eitherinatraditionalstyleoruniqueexperimentalbeers,canbeagedforaperiodof timeinawoodenbarrelorincontactwithwood,and,developbacterial inducednaturalacidity.Thesebeersareagedwiththeintentionof introducingthemicroflorapresentinthewood.Sometimeswoodagingisintendedtoimparttheparticularlyuniquecharacterof thewoodand/orwhathaspreviouslybeeninthebarrel;but,woodagedisnotnecessarilysynonymouswithimpartingwood-flavors.Newwoodcharactercanbecharacterizedasacomplexblendof vanillinand/orotheruniquewoodcharacter.Usedsherry,rum,bourbon,scotch,port,wineandotherbarrelsareoftenused,impartingcomplexityanduniquenesstobeer.Thesewood-derivedflavors,if presentinthisstyle,canbeverylowincharacterandbarelyperceivedorevidentorassertiveaswood-derivedflavors.Anydegreeof wood-derivedflavorsshouldbeinbalancewithotherbeercharacter.Usuallybacteriaand“wild”yeastsfermentationcontributescomplexestersandresultsindrytoverydrybeers.Ultimatelyabalanceof flavor,aromaandmouthfeelaresoughtwiththemarriageof acidity,complexesters,andnewbeerwithfruitandwoodand/orbarrelflavors.FruitedWood-AgedSourBeersmayormaynothaveBrettanomycescharacter.Bodyisvariablewithstyle.To allow for accurate judging the brewer must provide additional information about entries in this category including primarily the classic ale, lager or experimental base beer style being aged in wood and the fruit(s) used, as well as the 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.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

32. Aged BeerAgedBeersareanyrangeof color fromvery light toblack.AgedBeersareanybeeragedforoveroneyear.Abrewermaybrewanytypeof beerof anystrengthandenhanceitscharacterwithextendedandcreativeagingconditions.Generally,butnotexclusively,beerswithhighhoppingrates,roastmaltcontent,highalcoholcontent,and/orcomplexherbal,smokeorfruitcontentlendthemselvestoaging.Beerswhicharewoodaged,orexhibitBrettanomyces characters or sour/acidic beers should be classifiedorenteredintoothercategoriesif thoseoptionsareavailable.Beersinthiscategorymaybeagedinbottlesoranytypeof foodgradevessel.Agedcharactermaymanifestitself inmouthfeel,aromaandflavor.Oftenagedcharacterisanexpressionof oxidativereactionsthateitherbringindividualextremecharactersintoharmonyorarecharactersuniqueuntothemselves.Sherry,fruityandhoptransitionsarecommonduringaging.Nomatterwhattheeffect,theoverallbalanceshouldbebalanced,harmonicandnotextremeordistastefullyaggressive.Thelevelof changescreatedbyagingwillvarywithdifferenttypesof beertypes.Lighterflavoredbeertypesmayoftenmanifestaggressiveanddistastefuloxidation.Whereashigherelevationsof hops,maltoralcoholcanhelpcreatesynergieswith“good”oxidativechange.Bodyisvariablewithstyle.To allow for accurate judging the brewer must provide additional information about the entry including the classic ale, lager or experimental style of the beer being aged, experimental or interesting techniques or ingredients, length of aging time, the material in which the beer was aged (glass, stainless, etc.), and other information describing the aging process. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)Varieswithstyle

33. Kellerbier or ZwickelbierA. Subcategory: Unfiltered German-Style AleUnfilteredGermanAlesarethecolorof theunderlyingGermanalestyle.Appearancemayormaynotbeclear.Theymayappearslightlyhazytomoderatelycloudy.Exhibitingasmallamountof yeasthazeisacceptableandtraditional.Thesebeersmustbeunfiltered,butmaybenaturallyclearduetosettlingof yeastduringaging.Headretentionmaynotbeoptimal.KellerbierAlesareunfilteredGerman-styleAltbierandKölsch.Aromastypicalof theunderlyingbeerstylearepresent.Fruity-esterlevelsshouldalignwiththefilteredversion,butmaybeperceivedatslightlyhigherorlowerlevelsduetoageandpresenceof yeast.Yeastaromaisdesirable,yetshouldbelowtomediuminbalancewithcharacterof maltandhops.Lowtomoderatelylowlevelsof yeast-generatedsulfur-containingcompoundsshouldbeapparentinaroma,andlowlevelsof acetaldehydeorothervolatilesnormallyreducedduringlageringmayormaynotbeapparent.Hoparomaissometimessuppressedbythepresenceof yeast,dependingonstyle.Maltcharacterwillvarywithstyle(seeindividualstyledescriptions).Hopflavorissometimessuppressedbythepresenceof yeast,dependingonstyle.Hopbitternessissometimessuppressedbythepresenceof yeast,dependingonstyle.

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Yeastflavorisdesirable,yetshouldbelowtomediuminbalancewithcharacterof maltandhops.Lowtomoderatelylowlevelsof yeast-generatedsulfurcontainingcompoundsshouldbeapparentinflavor,andlowlevelsof acetaldehydeorothervolatilesnormally reduced during lageringmay ormay not be apparent.The sulfur and acetaldehyde characters should contributepositivelytothebeerdrinkingexperience.Bodyisvariablewithstyle.TheseunfilteredGerman-stylealesarepackagedand/orservedintentionallywithlowtomoderateamountsof yeast.Productsmaybefilteredandagaindosedwithyeastinthepackage,manifestingthemselvesasbottleconditionedbeersorunfilteredbeerwithyeastpresent.Duringregistrationbrewersmayspecifypouringinstructions,choosingnormalpouring,quietpouringorintentionalrousingof yeast.Entrieswillbepresentedduringjudgingasspecifiedbyenteringbrewer.Beerscontainingnovelingredientsoragedinflavor-impartingvesselswouldbemoreappropriatelycharacterizedinotherbeerstyles.To allow for accurate judging the brewer must provide the classic German ale style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC) Varieswithstyle

B. Subcategory: Unfiltered German-Style LagerUnfilteredGermanLagersarethecolorof theunderlyingGermanlagerstyle.Theymayappearslightlyhazytomoderatelycloudy.Exhibiting a small amount of yeast haze is acceptable and traditional.These beersmust be unfiltered, butmay benaturallyclearduetosettlingof yeastduringaging.Headretentionmaynotbeoptimal.KellerbierLagersareunfilteredlageredversionsof Germanic lagerbeerstylessuchasMünchnerHellesandDunkel,Dortmunder/Export,BohemianPilsenerandGermanPilsener.Aromastypicalof theunderlyingbeerstylearepresent.Lowtomediumlevelsof yeast-generatedsulfuraromasshouldbeapparentinaroma.Lowlevelsof acetaldehydeorothervolatilesnormallyscrubbedduringfermentationmayormaynotbeapparent.Subtleorlowfruity-esteraromasmaybeapparent.Diacetylaromashouldbeabsent.Hoparomaisvariablewithstyle,withdryhoppedcharactersacceptable.Maltcharacterwillvarywithstyle(seeindividualstyledescriptions).Hopflavorisvariablewithstyle,withdryhoppedcharactersacceptable.Hopbitternessisvariablewithstyle.KellerbierLagershavelowtomediumcarbonation.Subtleorlowfruity-esterflavorsmaybeapparent.Lowtomediumlevelsof yeast-generatedsulfurflavorsshouldbeapparent,andlowlevelsof acetaldehydeorothervolatilesnormallyscrubbedduringfermentationmayormaynotbeapparent.Diacetylshouldbeabsent.Bodyisvariablewithstyle.Thesulfurandacetaldehydecharactersshouldcontributepositivelytothebeerdrinkingexperience.TheseunfilteredGermanlagerstylesarepackagedand/orservedintentionallywithlowtomoderateamountsof yeast.Productsmaybefilteredandagaindosedwithyeastinthepackage,manifestingthemselvesasbottleconditionedbeersorunfilteredbeerwithyeastpresent.Duringregistrationbrewersmayspecifypouringinstructions,choosingnormalpouring,quietpouringorintentionalrousingof yeast.Entrieswillbepresentedduringjudgingasspecifiedbyentering brewer. To allow for accurate judging the brewer must provide the classic German lager style on which the entry is based. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

34. Smoke BeerA. Subcategory: Bamberg-Style Weiss RauchbierBambergWeiss Rauchbiers are a range of color from pale to chestnut brown. Because yeast is present appearance mayappropriatelybeverycloudy.Smokymaltcharacterrangingfromlowtohighshouldbepresentinthearoma.Thearomaof aWeissbierwithyeastisdecidedlyfruityandphenolic.Thephenoliccharacteristicsareoftendescribedasclove-like,nutmeg-like,mildlysmoke-likeorevenvanilla-like.Banana-likeesteraromaisoftenpresentatlowtomedium-highlevels.Hoparomaisnotperceived.Indarkerversionsadetectabledegreeof roastmaltmaybepresentwithoutbeingrobust.Smokymaltflavorrangingfromlowtohighispresent.Smokecharacterisnotharshlyphenolic,butratherverysmooth,almostrenderingaperceptionof mildsweetness.Hopflavorisnotperceived.Hopbitternessislow.Thesebeersaremadewithatleast50percentmaltedwheat.Nodiacetylshouldbeperceived.Theflavorof aWeissbierisdecidedlyfruityandphenolic.Thephenoliccharacteristicsareoftendescribedasclove-likeornutmeg-likeandcanbesmokyorevenvanilla-like.Banana-likeestersareoftenpresent.Weissbieriswellattenuatedandveryhighlycarbonated.Bodyismediumtofull.Thesebeersaretypicallyrousedduringpouringandbecauseyeastispresent,thebeerwillhaveyeastflavorandacharacteristicallyfullermouthfeel.To allow for accurate judging the brewer must list the underlying base German wheat beer style being smoked, as well as the wood type used as a smoke source (e.g. “alder smoked dunkelweizen”). Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.047-1.056(11.7-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.9%-4.4%(4.9%-5.6%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36EBC)

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B. Subcategory: Bamberg-Style Helles RauchbierBambergHellesRauchbiersarelightpaletogolden.Chillhazeshouldnotbeperceived.Itisamalt-emphasizedbeer,withmaltaromasreminiscentof freshlyandverylightlytoastedsweetmaltedbarleypresent.Beechwoodsmokymaltcharacterrangingfromverylowtomediumshouldbepresentinthearoma.Smokearomacharactersarenotharshlyphenolic,butratherverysmooth.Maltaromasareoftenbalancedwithlowlevelcharacterof yeastproducedsulfurcompounds.Caramelaromashouldnotbepresent.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Maltflavorsreminiscentof freshlyandverylightlytoastedsweetmaltedbarleyispresent.Beechwoodsmokymaltflavorsrangingfromverylowtomediumshouldbepresent.Smokecharacterisnotharshlyphenolic,butratherverysmooth,almostrenderingaperceptionof mildsweetnesstothisstyleof beer.Maltflavorsareoftenbalancedwithlowlevelcharacterof yeastproducedsulfurcompounds.Caramelflavorshouldnotbepresent.Hopflavorisverylowtolow,derivingfromnoble-typehops,withhopflavornotimplyinghopbitterness.Hopbitternessis lowtomedium.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato)1.044-1.050(11.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1°Plato)•Alcohol by Weight (Volume)3.8%-4.4%(4.8%-5.6%)•Bitterness (IBU) 18-25 • Color SRM (EBC) 4-5.5 (8-11EBC)

C. Subcategory: Bamberg-Style Maerzen RauchbierBambergMaerzenRauchbiers are pale to light brown.Chill haze should not be perceived.Aroma should strike a balancebetweenmalt,hopandsmoke.Sweettoastedmaltaromaispresent.Beechwoodsmokymaltcharacterrangingfromverylowtomediumshouldbepresent inthearoma.Smokearomacharactersareneitherharshlyphenolicnoracrid,butratherverysmooth.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Medium-lowtomediumtoastedmaltsweetnessispresent.Verylowtomediumbeechwoodsmokymaltflavorsareverysmooth,notharshlyphenolicoracrid.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessislowtomedium.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyisfull.Original Gravity (°Plato)1.050-1.060(12.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume)4.0%-4.7%(5.1%-6.0%)•Bitterness (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30EBC)

D. Subcategory: Bamberg-Style Bock RauchbierBambergBockRauchbiersaredarkbrowntoverydark.Chillhazeshouldnotbeperceived.Mediumtomedium-highmaltaromaispresent,withverylowtomedium-highbeechwoodsmokyaromas.Smokecharacterisnotharshlyphenolic,butratherverysmooth.Fruity-esteraromasshouldbeminimalif present.Diacetylaromashouldnotbeperceived.Hoparomaisverylow.Mediumtomedium-highmaltflavorispresent,withverylowtomedium-highbeechwoodsmokycharacters.Smokeflavorisnotharshlyphenolic,butratherverysmooth,almostrenderingaperceptionof mildsweetness.Hopflavorislow.Hopbitternessisperceivedasmedium,increasingproportionatelywithstartinggravity.Fruity-esterflavorsshouldbeminimalif present.Diacetylflavorshouldnotbeperceived.Bodyismediumtofull.Original Gravity (°Plato)1.066-1.074(16.1-18.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1°Plato)•Alcohol by Weight (Volume)5.0%-6.0%(6.3%-7.6%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 20-30 (40-60EBC)

E. Subcategory: Smoke PorterSmokePortersaredarkbrowntoblack.Fruity-esteraromaisacceptable.Theywillexhibitamildtoassertivesmokemaltaromainbalancewithotheraromacharacters.Hoparomaisnotperceivedtomedium.Theywillexhibitamildtoassertivesmokemaltflavorinbalancewithotherflavors.Blackmaltcharactercanbeperceivedinsomeporters,whileothersmaybeabsentof strongroastcharacter.Roastbarleycharactershouldbeabsent.Mediumtohighmaltsweetness,caramelandchocolateareacceptable.Hopflavor isnotperceivedtomedium.Hopbitterness ismediumtomedium-high.Fruity-esterflavor isacceptable.Body ismediumtofull.To allow for accurate judging the brewer must list the traditional or experimental base style of porter being smoked, as well as the wood type used as a smoke source (e.g. “alder smoked brown porter”). Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.050-1.065(12.4-15.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6°Plato)•Alcohol by Weight (Volume)4.0%-7.0%(5.1%-8.9%)•Bitterness (IBU) 20-40 • Color SRM (EBC) 20+ (40+EBC)

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F. Subcategory: Other Smoke BeerOtherSmokeBeersareanybeerof anystyleincorporatingsmoke,andthereforemayrangefromverylighttoblack.Anystyleof beercanbesmoked;thegoalistoreachabalancebetweenthestyle’scharacterandthesmokyproperties.Bodyisvariablewithstyle.Anysmokebeerthatdoesnotfitothersmokebeercategorieswouldbeappropriatelyconsideredhere.To allow for accurate judging the brewer must list the traditional or experimental style of the base beer as well as the wood type used as a smoke source (e.g. “alder smoked dry stout”). Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

LAGER BEER STYLES

35. American-Style or International-Style PilsenerA. Subcategory: American-Style PilsenerAmericanPilsenersarestrawtogold.Thereshouldbenochillhaze.Thisstylerepresentstheclassicanduniquepre-ProhibitionAmerican-stylePilsener.Medium-lowtomediummaltaromaispresent.DMS,fruity-esteranddiacetylaromasarenotacceptable.Hoparomaismediumtohigh,preferablyderivingfromnoble-typehops,butaromascanalsobefromvariousAmerican-typehops.Upto25%cornand/orrice inthegristshouldbeused.Medium-lowtomediummaltflavor ispresent.Hopflavor ismedium to high, preferably deriving fromnoble-type hops, but flavors can also be from variousAmerican-type hops.Hopbitternessismediumtohigh.DMS,fruity-esteranddiacetylflavorsarenotacceptable.Bodyismedium-lowtomedium.Original Gravity (°Plato)1.045-1.060(11.2-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)•Alcohol by Weight (Volume)3.9%-4.7%(4.9%-6.0%)•Bitterness (IBU) 25-40 • Color SRM (EBC) 3-6(6-12EBC)

B. Subcategory: International-Style PilsenerInternationalPilseners are straw topale.Chillhaze shouldnotbeperceived.Thesebeers areoftenbrewedwith rice, corn,wheat,orothergrainorsugaradjunctsmakinguppartof themash.Residualmaltaromaisverylowanddoesnotpredominatebutmaybeperceived.Verylowlevelsof DMSaromaareacceptable.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaislow.Residualmaltsweetnessisverylowanddoesnotpredominatebutmaybeperceived.Hopflavorislow.Hopbitternessislowtomedium.Verylowlevelsof DMSflavorif perceivedareacceptable.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyislowtomedium.Original Gravity (°Plato) 1.044-1.050 (11.0-12.4 °Plato) •Apparent Extract/Final Gravity (°Plato) 1.008-1.010 (2.1-2.6°Plato)•Alcohol by Weight (Volume)3.6%-4.2%(4.6%-5.3%)•Bitterness (IBU) 17-30 • Color SRM (EBC) 3-4(6-8EBC)

36. American-Style Light Lager or German-Style Light LagerA. Subcategory: American-Style Light LagerAmericanLightLagersareverylighttopale.Inthesebeerstheword“light”referstorelativelylowbodyandreducedcalories,ratherthantocolor.Chillhazeshouldnotbeperceived.Aromastypicallyrelatedtobeerareverylow.Lowfruity-esteraromasareacceptable.Diacetylaromashouldbeabsent.Hoparomaisabsenttoverylow.Hopflavorisabsenttoverylow.Hopbitternessis absent to very low.Corn, rice, orothergrainor sugaradjunctsoftenused.Thesebeers arehigh in carbonation.Flavorstypicallyrelatedtobeerareverylow.Lowfruity-esterflavorsareacceptable.Diacetylflavorshouldbeabsent.Bodyislowwithdrymouthfeel.Calorielevelshouldnotexceed125per12ounceserving.Lowcarbbeersshouldhaveamaximumcarbohydratelevelof 3.0gmper12oz.(356ml).Thesebeersarecharacterizedbyextremelyhighdegreeof attenuation;oftenfinalgravityislessthan1.000(0ºPlato).Original Gravity (°Plato)1.024-1.040(6.1-10.0°Plato)•Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)•Alcohol by Weight (Volume)2.8%-3.5%(3.5%-4.4%)•Bitterness (IBU) 4-10 • Color SRM (EBC) 1.5-4(3-8EBC)

B. Subcategory: American-Style Amber Light LagerAmericanAmberLightLagersarepale tomedium-amber. In thesebeers theword“light” refers to relatively lowbodyandreducedcalories,ratherthantocolor.Chillhazeshouldnotbeperceived.Lowfruity-esteraromasareacceptable.Diacetylaromashouldbeabsent.Hoparomaisabsentorlow.Maltsweetnessisverylowbutevident.Hopflavorisabsentorverylow.Hopbitternessisverylowtolow.Corn,rice,orothergrainorsugaradjunctsmaybeusedbutall-maltformulationsarealsomade.Thesebeersarehighincarbonation.Lowfruity-esterflavorsareacceptable.Diacetylflavorshouldbeabsent.Bodyislowtomedium-low.Calorielevelshouldnotexceed125per12ounceserving.

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Original Gravity (°Plato) 1.024-1.040(6.1-10.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)•Alcohol by Weight (Volume)2.8%-3.5%(3.5%-4.4%)•Bitterness (IBU) 8-15 • Color SRM (EBC)4-12(8-24EBC)

C. Subcategory: German-Style LeichtbierGermanLeichtbiersarestrawtopale.Chillhazeisnotacceptable.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaislowtomedium.Maltsweetnessisperceivedatlowtomediumlevels.Hopflavorislowtomedium.Hopbitternessismedium.Thesebeersshouldbeclean.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Verylowlevelsof sulfurrelatedcompoundsareacceptable.Bodyisverylow.Original Gravity (°Plato)1.026-1.034 (6.6-8.5°Plato) •Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)•Alcohol by Weight (Volume)2.0%-2.9%(2.5%-3.7%)•Bitterness (IBU) 16-24 • Color SRM (EBC) 2-4(4-8EBC)

37. American-Style Lager or Ice Lager or Malt LiquorA. Subcategory: American-Style LagerAmericanLagersarestrawtogold.Chillhazeshouldnotbeperceived.Lightfruity-esteraromaisacceptable.Hoparomaisnotperceivedtoverylow.Maltsweetnessisverylowtolow.Hopflavorisnotperceivedtoverylow.Hopbitternessisnotperceivedtoverylow.Corn,rice,orothergrainorsugaradjunctsoftenused.AmericanLagersareverycleanandcrisp,andaggressivelycarbonated.Lightfruity-esterflavorisacceptable.Diacetylshouldbeabsent.Bodyislow.Original Gravity (°Plato)1.040-1.048(10.0-11.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)•Alcohol by Weight (Volume)3.2%-4.0%(4.1%-5.1%)•Bitterness (IBU) 5-15 • Color SRM (EBC) 2-6(4-12EBC)

B. Subcategory: American-Style Ice LagerIceLagersareverypaletogolden.Chillhazeisabsent.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaislow.Lowresidualmaltsweetnessispresent.Hopflavorislow.Hopbitternessislowbutcertainlyperceptible.Thisstyleisslightlyhigherinalcoholthanmostotherlight-coloredAmerican-Stylelagers.Ithasfewornoadjuncts.Typicallythesebeersarechilledbeforefiltrationsothat icecrystals (whichmayormaynotberemoved)areformed.Thisprocesscancontributetoahigheralcoholcontent(upto0.5%more).Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyislowtomedium.Original Gravity (°Plato) 1.040-1.060(10.0-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)•Alcohol by Weight (Volume) 3.8%-5.0%(4.8%-6.3%)•Bitterness (IBU) 7-20 • Color SRM (EBC) 2-8(4-16EBC)

C. Subcategory: American-Style Malt LiquorMaltLiquors are straw to gold.Chill haze is absent. Fruity-ester and complex alcohol aromas (thoughnot solvent-like) areacceptable at low levels.Diacetyl aroma should not be perceived.Hop aroma is not perceived. Some residual sweetness isperceived.Hopflavorisnotperceived.Hopbitternessisverylow.Highinstartinggravityandalcoholicstrength,thisstyleissomewhatdiverse.SomemaltliquorsarejustslightlystrongerthanAmericanlagers,whileothersapproachbockstrength.Fruity-esterandcomplexalcohol(thoughnotsolvent-like)flavorsareacceptableatlowlevels.Diacetylflavorshouldnotbeperceived.Body is low to medium-low.Original Gravity (°Plato)1.050-1.060(12.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1.0-2.6 °Plato)•Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%)•Bitterness (IBU) 12-23 • Color SRM (EBC) 2-5(4-10EBC)

38. American-Style Cream AleCreamAlesarestrawtogold.Chillhazeshouldnotbeperceived.Medium-lowtomediumpalemaltaromamaybepresent.Caramelizedmaltaromacharactershouldbeabsent.Fruity-esteraromamaybeperceived.Sulfurcharacterand/orDMSaromashouldbeextremelyloworabsent.Diacetylshouldnotbeperceived.Hoparomaisusuallyabsent.Medium-lowtomediumpalemaltsweetnesspredominates.Caramelizedmaltcharactershouldbeabsent.Adjunctcharacter(suchascorn)maybeperceivedatlowlevels.Hopflavorisverylowtolow.Hopbitternessisverylowtolow.Thismildaleismadeusingawarmfermentation(toporbottomfermentingyeast)andcoldlagering.Thesebeersarecrispandrefreshing.Fermentationinducedsulfurcharacterand/orDMSflavorshouldbeextremelyloworabsentfromthisstyleof beer.Diacetylflavorshouldnotbeperceived.Bodyislow.Original Gravity (°Plato)1.044-1.052(11.0-12.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1.0-2.6°Plato)•Alcohol by Weight (Volume) 3.4%-4.5%(4.3%-5.7%)•Bitterness (IBU) 10-22 • Color SRM (EBC) 2-5 (4-10EBC)

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39. American-Style Amber Lager or Dark LagerA. Subcategory: American-Style Amber LagerAmericanAmberLagersaregoldtocopper.Chillhazeshouldnotbeperceived.Lowtomedium-lowcaramel-typeortoastedmaltaromasareoftenpresent.Fruity-esteranddiacetylaromasshouldbeabsent.Hoparomaisverylowtomedium-high.Lowtomedium-lowcaramel-typeortoastedmaltflavorsarepresent.Hopflavorisverylowtomedium-high.Hopbitternessisverylowtomedium-high.Fruity-esteranddiacetylflavorsshouldbeabsent.Bodyismedium.Original Gravity (°Plato) 1.042-1.056(10.5-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6°Plato)•Alcohol by Weight (Volume)3.8%-4.3%(4.8%-5.4%)•Bitterness (IBU) 18-30 • Color SRM (EBC) 6-14 (12-28EBC)

B. Subcategory: California Common BeerCaliforniaCommonsarelightambertomedium-amber.Chillhazeshouldnotbeperceived.Thereisoftenanoticeabledegreeof toastmaltand/orcaramel-typemaltaroma.Fruity-esteraromasarelowtomedium-low.Diacetylaromashouldbeabsent.Hoparomaislowtomedium-low.Noticeabletoastmaltand/orcaramel-typemaltflavorispresent.Hopflavorislowtomedium-low.Hopbitternessismediumtomediumhigh.Californiacommonbeersarebrewedwithlageryeastsbutatalefermentationtemperatures.Noticeablecaramel-typemaltflavorispresent.Fruity-esterflavorsarelowtomedium-low.Thebalancebetweenfruityestersandmaltcharactergiveanimpressionof balanceanddrinkability.Diacetylflavorshouldbeabsent.Bodyismedium.Original Gravity (°Plato)1.045-1.056(11.2-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6°Plato)•Alcohol by Weight (Volume)3.6%-4.5%(4.6%-5.7%)•Bitterness (IBU) 35-45 • Color SRM (EBC) 8-15 (16-30EBC)

C. Subcategory: American-Style MaerzenAmericanMaerzensarepaletoreddishbrown.Chillhazeshouldnotbeperceived.Maltaromashouldbelight-toastedratherthanstronglycaramel,thoughalowlevelof lightcaramelcharacterisacceptable.Bread-orbiscuit-likemaltaromaisacceptable.Fruity-esteranddiacetylaromasshouldbeabsent.Hoparomaisvery lowtomedium-low.Sweetmaltiness shoulddominateovercleanhopbitterness.Maltcharactershouldbelighttoastedratherthanstronglycaramel,thoughalowlevellightcaramelcharacterisacceptable.Bread-orbiscuit-likemaltflavorisacceptable.Hopflavorisverylowtomedium-low.Hopbitternessismediumlowtomedium,andshouldnotbeaggressiveorharsh.TheAmericanstyleof theseclassicGermanbeersisdistinguishedbyacomparativelygreaterdegreeof hopcharacter.Fruity-esteranddiacetylaromasshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato)1.050-1.060(12.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume)4.0%-4.7%(5.1%-6.0%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 4-15 (8-30EBC)

D. Subcategory: American-Style Dark LagerAmericanDarkLagersare lightbrown toverydark.Chillhaze shouldnotbeperceived.Lowmaltaromacontainsdiscretecontributionsfromcaramelandroastedmalts.Fruity-ester,DMSanddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow.Lowmaltflavorcontainsdiscreetcontributionsfromcaramelandroastedmalts.Non-maltadjunctsareoftenused.Hopflavorisverylowtolow.Hopbitternessisverylowtolow,andcleanwithashortdurationof impact.Carbonationishigh.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyislowwithacleanfinish.Original Gravity (°Plato)1.040-1.050(10.0-12.4°Plato)• Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1°Plato)•Alcohol by Weight (Volume)3.2%-4.4%(4.1%-5.6%)•Bitterness (IBU) 14-24 • Color SRM (EBC) 14-25 (28-50EBC)

40. German-Style PilsenerGermanPilsenersarestrawtopale.Thereshouldbenochillhaze.Theheadshouldbedense,rich,perfectlywhite,andverystableandshowagoodcling.Amaltyresidualsweetaromacanbeperceived.Verylowlevelsof DMSaroma,usuallybelowmostbeerdrinkers’tastethresholdsandnotdetectableexcepttothetrainedorsensitivepalate,maybepresent.Otherfermentation-orhop-derivedsulfuraromaswhenperceivedatlowlevelsmaybecharacteristicof thisstyle.Fruity-esteraromasanddiacetylaromashouldnotbeperceived.Hoparomaismoderateandquiteobvious,derivingfromlatehopping(notdryhopping)noble-typehops.Amaltyresidualsweetflavorcanbeperceived.Hopflavorismoderateandquiteobvious,derivingfromlatehopping(notdryhopping)noble-typehops.Hopbitternessismediumtohigh.Similarlyverylowlevelsof DMSflavor,usuallynotdetectabletoallbutwelltrainedpalates,maybepresent.Lowlevelsof otherfermentation-orhop-derivedsulfurflavors,maybecharacteristicof thisstyle.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Thesearewellattenuatedbeers.Bodyismedium-light.Original Gravity (°Plato)1.044-1.055(11.0-13.6°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)•Alcohol by Weight (Volume) 3.6%-4.2%(4.6%-5.3%)•Bitterness (IBU) 25-40 • Color SRM (EBC) 3-4(6-8EBC)

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41. Bohemian-Style PilsenerBohemianPilsenersarestrawtolightamber.Thereshouldbenochillhaze.Itsheadshouldbedenseandrich.Atoasted,biscuit-like,breadymaltaromawithlowlevelsof fermentedmaltderivedsulfurcompoundsmaybeevident.VerylowdiacetylandDMSaromas,if perceived,arecharacteristicof thisstyleandbothmayaccentmaltaroma.Hoparomaislowtomedium-low,derivingfromnoble-typehops.Slightlysweetmaltcharacterisevident.Toasted,biscuit-like,and/orbreadymaltflavorsalongwithlowlevelsof fermentedmaltderivedsulfurcompoundsmaybeevident.Hopflavorislowtomedium-low,derivingfromnoble-typehops.Hopbitternessismedium.Verylowlevelsof diacetylandDMSflavors,if perceived,arecharacteristicof thisstyle.Bodyis medium.Original Gravity (°Plato)1.044-1.056(11.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1°Plato)•Alcohol by Weight (Volume) 3.2%-4.0%(4.1%-5.1%)•Bitterness (IBU) 30-45 • Color SRM (EBC) 3-7 (6-14EBC)

42. Munich-Style HellesMunichHelleslagersarepaletogolden.Thereshouldbenochillhaze.Thisisamaltaromaandflavoremphasizedbeerstyle.Malt aromas and flavors are often balancedwith low levels of yeast-produced sulfur aromas and flavors.Malt character issometimesbread-likeyetalwaysreminiscentof freshlyandverylightlytoastedmaltedbarley.Thereshouldnotbeanycaramelcharacter.Hoparomaisnotperceivedtolow.Hopflavorisverylowtolow,derivingfromEuropeannoble-typehops,withhopflavornotimplyinghopbitterness.Hopbitternessislow,derivingfromEuropeannoble-typehops.Fruity-esteraromasandflavorsshouldnotbeperceived.Diacetylaromaandflavorshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato)1.044-1.050(11.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1°Plato)•Alcohol by Weight (Volume) 3.8%-4.4%(4.8%-5.6%)•Bitterness (IBU) 18-25 • Color SRM (EBC) 4-5.5 (8-11EBC)

43. Dortmunder or German-Style OktoberfestA. Subcategory: Dortmunder/European-Style ExportDortmunder/Exportsare straw todeepgolden.Chillhaze shouldnotbeperceived.Fruity-esteranddiacetylaromas shouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Sweetmaltflavorcanbelowandshouldnotbecaramel-like.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessismedium.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato) 1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6°Plato)•Alcohol by Weight (Volume)4.0%-4.8%(5.1%-6.1%)•Bitterness (IBU) 23-29 • Color SRM (EBC) 3-6 (6-12EBC)

B. Subcategory: German-Style OktoberfestGermanOktoberfestsarestrawtogolden.Chillhazeshouldnotbeperceived.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow.Sweetmaltinessislowtomedium-low.Hopflavorisverylowtolow.Hopbitternessisverylowtolow,cleanandequalizingthelowsweetmaltiness.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Bodyismedium.Today’sOktoberfestbeersaresimilarorequaltoDortmunder/European-StyleExport.Original Gravity (°Plato)1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6°Plato)•Alcohol by Weight (Volume)4.0%-4.8%(5.1%-6.1%)•Bitterness (IBU) 23-29 • Color SRM (EBC) 3-5 (6-10EBC)

44. Vienna-Style LagerViennaLagersarecoppertoreddishbrown.Chillhazeshouldnotbeperceived.Viennasarecharacterizedbymaltyaroma,whichshouldhaveanotabledegreeof toastedand/orslightlyroastedmaltcharacter.Hoparomaisverylowtolow,derivingfromnoble-typehops.Theyarealsocharacterizedbyslightmaltsweetness,whichshouldhavenotabletoastedand/orslightlyroastedmaltcharacter.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessislowtomedium-low,cleanandcrisp.DMS,diacetyl,andale-likefruityestersshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato)1.046-1.056(11.4-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6°Plato)•Alcohol by Weight (Volume)3.8%-4.3%(4.8%-5.4%)•Bitterness (IBU) 22-28 • Color SRM (EBC) 12-26 (24-52EBC)

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45. German-Style MaerzenGermanMaerzensarepaletoreddishbrown.Chillhazeshouldnotbeperceived.Breadorbiscuit-likemaltaromaisacceptable.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparoma is lowandof noble-typecharacter.Sweetmaltiness ismedium low tomediumand dominates over clean hop bitterness.Malt flavors should be light-toasted rather than stronglycaramel;lowlevelcaramelcharacterisacceptable.Breadorbiscuit-likemaltflavorisacceptable.Hopflavorislowandof noble-typecharacter.Hopbitternessismediumlowtomedium.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Original Gravity (°Plato)1.050-1.060(12.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume)4.0%-4.7%(5.1%-6.0%)•Bitterness (IBU) 18-25 • Color SRM (EBC) 4-15 (8-30EBC)

46. European-Style Dark Lager/Munich-Style DunkelA. Subcategory: Munich-Style DunkelMunichDunkelsarelightbrowntobrown.Chillhazeshouldnotbeperceived.Maltaromaislowtomedium,withchocolate-like,roastmalt,bread-likeorbiscuit-likearomasfromtheuseof Munichdarkmalt.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessismedium-lowtomedium.Dunkelsdonotofferanoverlysweetimpression,butratheramildbalancebetweenmaltanddarkmaltsweetnessandhopcharacter.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyislowto medium-low.Original Gravity (°Plato)1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6°Plato)•Alcohol by Weight (Volume)3.8%-4.2%(4.8%-5.3%)•Bitterness (IBU) 16-25 • Color SRM (EBC) 15-17 (30-34EBC)

B. Subcategory: European-Style Dark LagerEuropeanDarkLagersarelightbrowntodarkbrown.Chillhazeshouldnotbeperceived.Maltaromaislowtomedium,withchocolate-like,roastmaltaromasevident.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessisperceivedasmedium-lowtomedium-high.Thesebeersofferadistinctandfinelybalancedimpressionof sweetmaltcharactersandhopbitterness.Fruity-esteranddiacetylflavorsshouldnotbeperceived.Bodyislowtomedium-low.Original Gravity (°Plato)1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.018 (3.6-4.6°Plato)•Alcohol by Weight (Volume) 3.8%-4.2%(4.8%-5.3%)•Bitterness (IBU) 20-35 • Color SRM (EBC) 15-24 (30-48EBC)

47. German-Style SchwarzbierGermanSchwarzbiersareverydarkbrowntoblack,withasurprisinglypale-coloredhead(notexcessivelybrown)withgoodclingquality.Mediummaltaromaincludesamildroastedmaltcharacter.Fruity-esteranddiacetylaromasshouldnotbeperceived.Hoparomaisverylowtolow,derivingfromnoble-typehops.Maltsweetnessislowtomedium,andincorporatesmildroastedmaltcharacterwithouttheassociatedbitterness.Hopflavorisverylowtolow,derivingfromnoble-typehops.Hopbitternessislowtomedium.Fruity-esterflavorsanddiacetylshouldnotbeperceived.Bodyislowtomedium-low,notfullbodied.Original Gravity (°Plato)1.044-1.052(11.0-12.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1°Plato)•Alcohol by Weight (Volume)3.0%-3.9%(3.8%-4.9%)•Bitterness (IBU) 22-30 • Color SRM (EBC) 25-30 (50-60EBC)

48. BockA. Subcategory: Traditional German-Style BockBocksaredarkbrowntoverydark.Traditionalbocksaremadewithallmalt,andhavehighmaltcharacterwitharomasof toastedornut-likemalt,butnotcaramel.Fruity-esteraromasshouldbeminimalif present.Diacetylaromashouldnotbeperceived.Hoparomaisverylow.Traditionalbockshavehighmaltsweetness.Maltflavorcharactershouldbeabalanceof sweetnessandtoastedornut-likemalt,butnotcaramel.Hopflavorislow.Hopbitternessisperceivedasmedium,increasingproportionatelywithstartinggravity.Fruity-esterflavorsshouldbeminimalif present.Diacetylflavorshouldbeabsent.Bodyismediumtofull.Original Gravity (°Plato)1.066-1.074(16.1-18.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.018-1.024 (4.6-6.1°Plato)•Alcohol by Weight (Volume)5.0%-6.0%(6.3%-7.6%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 20-30 (40-60EBC)

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B. Subcategory: German-Style Heller Bock/MaibockMaibocksarepaletolightamber.TheGermanwordhellemeanslightcolored,andassuchaHellerBockisrelativelypale.Chillhazeshouldnotbeperceived.Maltyaromaasalightlytoastedand/orbreadyaromaisoftenevident.Roastorheavytoast/caramelmaltaromas shouldbeabsent.Fruity-esteraromasmaybe low if present.Diacetylaromashouldnotbeperceived.Hoparomaislowtomedium-low,derivingfromnoble-typehops.Sweetmaltycharacterasalightlytoastedand/orbreadymaltcharacterisoftenevident.Roastorheavytoast/caramelmaltflavorsshouldbeabsent.Hopflavorislowtomedium-low,derivingfromnoble-typehops.Hopbitternessislowtomedium-low.Fruity-esterflavorsmaybelowif present.Diacetylshouldbeabsent.Bodyismediumtofull.Original Gravity (°Plato)1.066-1.074(16.1-18.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume)5.0%-6.4%(6.3%-8.1%)•Bitterness (IBU) 20-38 • Color SRM (EBC) 4-9 (8-18EBC)

49. German-Style Doppelbock or EisbockA. Subcategory: German-Style DoppelbockDoppelbocksarecoppertodarkbrown.Dominantmaltaromasarereminiscentof freshandlightlytoastedMunich-stylemalt,moresothancaramelortoffeemaltcharacter.Someelementsof caramelandtoffeecanbeevidentinaromaandcontributetocomplexity,butthepredominantmaltaromaisanexpressionof toastedbarleymalt.Hoparomaisabsent.Maltysweetnessisdominantbutshouldnotbecloying.MaltflavorcharacterisprimarilyfreshandlightlytoastedMunich-stylemalt,moresothancaramelortoffeemaltcharacter.Someelementsof caramelandtoffeecanbeevidentinflavor,butpredominantmaltcharacteristoastedbarleymalt.Astringencyfromroastmaltsisabsent.Hopflavorisperceivedaslow.Hopbitternessisperceivedaslow.Alcoholicstrengthishigh.Fruity-esterflavorsarecommonlyperceivedbutatlowtomoderatelevels.Diacetylshouldbeabsent.Bodyisfull.Original Gravity (°Plato) 1.074-1.080(18.0-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1°Plato)•Alcohol by Weight (Volume) 5.2%-6.2%(6.6%-7.9%)•Bitterness (IBU) 17-27 • Color SRM (EBC) 12-30 (24-60EBC)

B. Subcategory: German-Style EisbockEisbocksarelightbrowntoblack.Alcoholmaybeperceivedinaroma.Fruity-esteraromasmaybeevidentbutnotoverpowering.Diacetylaromashouldbeabsent.Hoparomaisabsent.Sweetmaltcharacterisveryhigh.Hopflavorisabsent.Hopbitternessisverylowtolow.Thisisastrongerversionof Doppelbock.TypicallythesebeersarebrewedbyfreezingaDoppelbockandremoving resulting ice to increasealcohol content.Fruity-esterflavorsmaybeevidentbutnotoverpowering.Diacetylflavorshouldbeabsent.Alcoholicstrengthisveryhigh.Bodyisveryfull.Original Gravity (°Plato) 1.074-1.116(18.0-27.2°Plato)•Apparent Extract/Final Gravity (°Plato) N/A • Alcohol by Weight (Volume)6.8%-11.3%(8.6%-14.3%)•Bitterness (IBU) 26-33 • Color SRM (EBC)15-50(30-100EBC)

50. Baltic-Style PorterBalticPortersareverydeepruby/garnettoblack.Distinctivemaltaromasof caramelizedsugars, licorice,andchocolate-likecharacterof roastedmaltsanddarksugarsarepresent.Roasteddarkmaltssometimescontributecoffee-likeroastbarleyaroma.Lowsmokyaromafrommaltmaybeevident.Debitterizedroastmaltsarebestusedforthisstyle.Becauseof itsalcoholicstrength,mayincludeverylowtolowcomplexalcoholaromasand/orlagerfruitinesssuchasberries,grapes,plums,butnotbanana;ale-likefruitinessfromwarmfermentationisnotappropriate.Hoparomaisverylow,thoughahintof floralorsweethoparomacancomplementaromaticswithoutdominance.Medium-lowtomedium-highmaltsweetnessispresent,withdistinctiveflavorsof caramelizedsugars,licorice,andchocolate-likecharacterof roastedmaltsanddarksugars.Roasteddarkmaltssometimescontributecoffee-likeroastbarleyflavor,yetnotbitterorastringentroastcharacter.Lowdegreeof smokyflavorfrommaltmaybeevident.Debitterizedroastmaltsarebestusedforthisstyle.Hopflavorisverylow.Hopbitternessislowtomedium-low.BalticPorterisatruesmoothcold-fermentedandcoldlageredbeer,brewedwithlageryeast.Becauseof itsalcoholicstrength,mayincludeverylowtolowcomplexalcoholflavorsand/orlagerfruitinesssuchasberries,grapes,plums,butnotbanana;ale-likefruitinessfromwarmtemperaturefermentationisnotappropriate.DiacetylandDMSflavorsshouldnotbeapparent.Bodyismediumtofull.Original Gravity (°Plato)1.072-1.092(17.5-22°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.022 (4.1-5.6°Plato)•Alcohol by Weight (Volume)6.0%-7.4%(7.6%-9.3%)•Bitterness (IBU) 35-40 • Color SRM (EBC) 40+ (80+EBC)

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ALE BEER STYLES

51. Golden or Blonde AleGolden/BlondeAlesarestrawtolightamber.Chillhazeshouldbeabsent.Hoparomaislowtomedium-low,presentbutnotdominant.Lightmaltsweetnessispresent.Hopflavorislowtomedium-low,presentbutnotdominant.Hopbitternessislowtomedium.Fruityestersmaybeperceivedbutnotpredominant.Diacetylshouldnotbeperceived.DMSshouldnotbeperceived.Bodyiscrisp,lowtomedium.Original Gravity (°Plato)1.045-1.054(11.2-13.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.2%-4.0%(4.1%-5.1%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 3-7 (6-14EBC)

52. German-Style KoelschKoelschsarestrawtogold.Chillhazeshouldbeabsent.Good,denseheadretentionisdesirable.Fruity-esteraromashouldbeminimallyperceived,if atall.Lightpear-apple-Rieslingwine-likefruitinessmaybeapparent,butisnotnecessaryforthisstyle.Hoparomaislowandif evidentshouldexpressnoblehopcharacter.Maltcharacterisaverylowtolowwithsoftsweetness.Caramelcharactershouldnotbeevident.Hopflavorislowandif evidentshouldexpressnoblehopcharacter.Hopbitternessismedium.Fruity-esterflavorsshouldbeminimallyperceived, if atall.Lightpear-apple-Rieslingwine-like fruitinessmaybeapparent,butisnotnecessaryforthisstyle.Diacetylshouldnotbeperceived.Bodyislowtomedium-low;itisslightlydryonthepalate,yetcrisp.Wheatcanbeusedinbrewingthisbeer.KoelschisfermentedatwarmertemperaturescomparedtotypicallagertemperaturesbutatlowertemperaturesthanmostEnglishandBelgianales,thenagedatcoldtemperatures(Germanaleoralt-stylebeer).Aleyeastisusedforfermentation,thoughlageryeastissometimesusedinthebottleorfinalcoldconditioningprocess.Original Gravity (°Plato) 1.042-1.048(10.5-11.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6°Plato)•Alcohol by Weight (Volume)3.8%-4.2%(4.8%-5.3%)•Bitterness (IBU) 18-28 • Color SRM (EBC) 3-6 (6-12EBC)

53. English-Style Summer AleEnglishSummerAlesarepaletolightamber.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromasareacceptableatlowtomoderatelevels.NodiacetylorDMSaromasshouldbeapparent.Hoparomaislowtomedium.English,Americanornoble-typehoparomashouldnotbeassertiveandalwayswellbalancedwithmaltaroma.Residualmaltsweetnessislowtomedium.Torrefiedand/ormaltedwheatareoftenusedinquantitiesof 25%orless.Maltflavormaybebiscuit-like.Hopflavorislowtomedium.English,American,ornoble-typehopflavorshouldnotbeassertiveandalwayswellbalancedwithmaltcharacter.Hopbitternessismedium-lowtomedium.Mildcarbonationtraditionallycharacterizesdraft-caskversions,butinbottledversions,aslightincreaseincarbondioxidecontentisacceptable.Theoverallimpressionisrefreshingandthirstquenching.Lowtomoderatefruity-esterflavorsareacceptable.NodiacetylorDMSflavorsshouldbeapparent.Bodyislowtomedium-low.Original Gravity (°Plato)1.036-1.050(9.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1 °Plato)•Alcohol by Weight (Volume)2.9%-4.0%(3.7%-5.1%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 3-7(6-14EBC)

54. Classic English-Style Pale AleEnglishPaleAlesaregoldtocoppercolored.Chillhazemaybeevidentonlyatverycoldtemperatures.Lowtomediummaltaromaandmoderatetostrongfruity-esteraromaarepresent.Hoparomaismediumtomedium-high.Lowtomediummaltflavorispresent,andlowcaramelcharacterisallowable.Hopflavorismediumtomedium-high.EarthyandherbalEnglish-varietyhopcharacteristheperceivedend,butmaybearesultof theskillfuluseof hopsof othernationalorigins.Hopbitternessismediumtomedium-high.Fruity-esterflavorsaremoderatetostrong.Diacetylcanbeabsentormaybeperceivedatverylowlevels.Bodyismedium.Original Gravity (°Plato)1.040-1.056(10.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume) 3.5%-4.2%(4.4%-5.3%)•Bitterness (IBU) 20-40 • Color SRM (EBC) 5-12 (10-24EBC)

55. English-Style India Pale AleEnglishIPAsaregoldtocoppercolored.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromasaremoderatetoverystrong.Hoparomaismediumtohigh,oftenflowery.Mediummaltflavorispresent.Hopflavorismediumtostrong(inadditiontothehopbitterness).Hopsfromavarietyof originsmaybeusedtocontributetoahighhoppingrate.EarthyandherbalEnglish-varietyhopcharacteristheperceivedend,butmaybearesultof theskillfuluseof hopsof othernationalorigins.Hopbitterness

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ismediumtohigh.Fruity-esterflavorsaremoderatetoverystrong.Mosttraditionalinterpretationsarecharacterizedbymediumtomedium-highalcoholcontent.Theuseof waterwithhighmineralcontentresultsinacrisp,drybeer,sometimeswithsubtleandbalancedcharacterof sulfurcompounds.Diacetylcanbeabsentormaybeperceivedatverylowlevels.Bodyismedium.Hopsof otheroriginsmaybeusedforbitternessorapproximatingtraditionalEnglishcharacter.Original Gravity (°Plato)1.046-1.064(11.4-15.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6°Plato)•Alcohol by Weight (Volume)3.6%-5.6%(4.5%-7.1%)•Bitterness (IBU) 35-63 • Color SRM (EBC) 6-14 (12-28EBC)

56. Australian-Style or International-Style Pale AleA. Subcategory: Australian-Style Pale AleAustralianPaleAlesarelightambertolightbrown.Chillorhophazemaybeevident.Hoparomaisoftenreminiscentof tropicalfruitsuchasmango,passionfruitandothertropicalfruitcharacter.Intensitycanbelowtomedium-high.Maltcharacterhasaperceivedlowtomediumcaramel-candysweetness.Hopflavorisalignedwitharoma;tropicalfruitsuchasmango,passionfruitandothertropicalfruitcharacter.Intensitycanbelowtomedium-high.Hopbitternessislowtomedium.Fruity-esteraromashouldbeperceived.Diacetylshouldbeverylowif present.DMSaromashouldnotbepresent.Bodyislowtomedium.Original Gravity (°Plato)1.040-1.052(10-12.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2 °Plato)•Alcohol by Weight (Volume)3.5%-5.2%(4.2%-6.2%)•Bitterness (IBU) 20-45 • Color SRM (EBC) 3-14 (6-28EBC)

B. Subcategory: International-Style Pale AleInternationalPaleAlesaregoldto lightbrown.Chillhaze isallowableatcold temperatures.Recognizingthewiderangeof distinctivehopflavorsandaromaswhichcharacterizePaleAlesfromaroundtheworld,InternationalPaleAleswillbeassessedonthemeritsthattheydonotfitexistingPaleAleguidelines(suchasAmerican,EnglishorAustralian).Lowcaramelmaltaromamaybepresent.Hoparomaisabsenttohighandreflectiveof hopflavor.Verylowtomediummaltinessispresent.Lowcaramelmaltflavormaybepresent.Hopflavorisverylowtohigh,andmayreflectawiderangeof charactersevidentinhopvarietiesfromoriginsnototherwiseoutlinedintheseguidelines,forexample,tropicalfruityqualitiestypicalof NewZealandhopvarietiesand/or spicy,woodyorotherqualities typicalof Germanhopvarieties,orotherorigins.Hopbitterness ismediumtohigh.Fruity-esterflavorandaromashouldbelowtohigh.Diacetylshouldbeabsentorpresentatverylowlevels.DMSshouldnotbepresent. Body is low to medium.Original Gravity (°Plato)1.040-1.060(10-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6°Plato)•Alcohol by Weight (Volume) 3.5%-5.2%(4.4%-6.6%)•Bitterness (IBU) 20-42 • Color SRM (EBC) 5-14 (10-28EBC)

57. American-Style Pale AleAmericanPaleAlesaredeepgoldentocopperorlightbrown.Chillhazeisallowableatcoldtemperatures.Hophazeisallowableat any temperature.Lowcaramelmalt aroma is allowable.Fruity-ester aroma shouldbemoderate to strong.Hoparoma ismedium tomedium-high, exhibiting floral, fruity, sulfur/diesel-like, citrus-like, piney resinous characters that are typical of thoughnotexclusivelyfromAmerican-varietyhops.Lowtomediummaltinessmayincludelowcaramelmaltcharacter.Hopflavor ismediumtomedium-high,and is reflectiveof American-varietyhoparomacharacters.Hopbitterness ismediumtomedium-high.Fruity-esterflavorshouldbemoderatetostrong.Diacetylshouldbeabsentorverylow.Bodyismedium.Original Gravity (°Plato)1.044-1.050(11.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6°Plato)•Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%)•Bitterness (IBU) 30-50 • Color SRM (EBC) 6-14 (12-28EBC)

58. American-Style Strong Pale AleAmericanStrongPaleAlesaredeepgoldentocopper.Chillhazeisallowableatcoldtemperatures.Hophazeisallowableatanytemperature.Lowcaramelmaltaromaisallowable.Fruity-esteraromamaybelowtohigh.Hoparomaishigh,exhibitingfloral,fruity,sulfur/diesel-like,citrus-like,piney,resinouscharactersthataretypicalof thoughnotexclusivelyfromAmerican-varietyhops.Lowlevelmaltinessmayincludelowcaramelmaltcharacter.Hopflavorishigh,andisreflectiveof American-varietyhoparomacharacters.Hopbitternessishigh.Fruity-esterflavormaybelowtohigh.Diacetylshouldbeabsentorlowif present.Bodyis medium.Original Gravity (°Plato)1.050-1.065 (12.4-15.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)•Alcohol by Weight (Volume)4.4%-5.6%(5.6%-7.0%)•Bitterness (IBU) 40-50 • Color SRM (EBC) 6-14(12-28EBC)

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59. American-Style India Pale AleAmericanIPAsaregoldtocopper.Chillhazeisallowableatcoldtemperaturesandhophazeisallowableatanytemperature.Fruity-esteraromamaybelowtohigh.Hoparomaishigh,exhibitingvariousfloral,fruity,sulfur/onion-garlic-catty,citrus-like,piney,resinouscharactersthataretypicalof thoughnotexclusivelyfromAmerican-varietyhops.Mediummaltinessispresent.Hopflavorishigh,andisreflectiveof American-varietyhoparomacharacters.Hopbitterness ismedium-hightoveryhigh.Fruity-esterflavorsaremoderatetoveryhigh.Diacetylshouldbeabsentorverylow.Bodyismedium.Theuseof waterwithhighmineralcontentmayresultinacrisp,drybeerratherthanamalt-accentedversion.Original Gravity (°Plato)1.060-1.070(14.7-17.1°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6°Plato)•Alcohol by Weight (Volume)5.0%-6.0%(6.3%-7.5%)•Bitterness (IBU) 50-70 • Color SRM (EBC) 6-12 (12-24EBC)

60. Imperial India Pale AleImperialIPAsaregoldtolightbrown.Chillhazeisallowableatcoldtemperaturesandhazecreatedbydryhoppingisallowableatanytemperature.Hoparomaisveryhigh.Hoparomashouldbefreshandevident,fromanyvarietyof hops.Maltcharacterislowtohigh.Hopflavorisveryhigh,andshouldbefreshandevidentandshouldnotbeharshinquality,derivingfromanyvarietyof hops.Hopbitternessisveryhighbutnotharsh.Alcoholcontentismedium-hightohighandnotablyevident.Fruity-esterflavorishigh.Diacetylshouldnotbeperceived.Bodyismedium-hightofull.Theintentionof thisstyleof beeristoexhibitthefreshandevidentcharacterof hops.Oxidativecharacterandagedcharactershouldnotbepresent.Original Gravity (°Plato)1.070-1.100(17.1-23.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume) 6.0%-8.4%(7.6%-10.6%)•Bitterness (IBU) 65-100 • Color SRM (EBC) 5-15 (10-30EBC)

61. American-Style Amber/Red AleAmericanAmber/RedAlesarecoppertoreddishbrown.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaislowif present.Hoparomaismedium.Medium-hightohighmaltinesswithlowtomediumcaramelcharacterispresent.Hopflavorismedium,andcharacterizedbyAmerican-varietyhops.Hopbitternessismediumtomedium-high.Theymayhavelowlevelsof fruity-esterflavor.Diacetylcanbeabsentorbarelyperceivedatverylowlevels.Bodyismediumtomedium-high.Original Gravity (°Plato)1.048-1.058(11.9-14.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6°Plato)•Alcohol by Weight (Volume)3.5%-4.8%(4.4%-6.1%)•Bitterness (IBU) 25-45 • Color SRM (EBC) 11-18 (22-36EBC)

62. Double Red AleDoubleRedAlesaredeepambertodarkcopper/reddishbrown.Asmallamountof chillhazeisallowableatcoldtemperatures.Fruity-esteraromaismedium.Hoparomaishigh,arising fromanyvarietyof hops.Mediumtomedium-highcaramelmaltcharacterispresent.Lowtomediumbiscuitortoastedcharactersmayalsobepresent.Hopflavorishighandbalancedwithotherbeercharacters.Hopbitternessishightoveryhigh.Alcoholcontentismediumtohigh.Complexalcoholflavorsmaybeevident.Fruity-esterflavorsaremedium.Diacetylshouldnotbeperceived.Bodyismediumtofull.Original Gravity (°Plato) 1.058-1.080(14.3-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1°Plato)•Alcohol by Weight (Volume)4.9%-6.3%(6.1%-7.9%)•Bitterness (IBU) 45-80 • Color SRM (EBC) 10-17 (20-34EBC)

63. Imperial Red AleImperialRedAlesaredeepambertodarkcopper/reddishbrown.Asmallamountof chillhazeisallowableatcoldtemperatures.Fruity-esteraromaismedium.Hoparomaisintense,arisingfromanyvarietyof hops.Mediumtohighcaramelmaltcharacterispresent.Hopflavorisintense,andbalancedwithotherbeercharacters.Theymayuseanyvarietyof hops.Hopbitternessisintense.Alcoholcontentisveryhighandof notablecharacter.Complexalcoholflavorsmaybeevident.Fruity-esterflavorsaremedium.Diacetylshouldnotbeperceived.Bodyisfull.Original Gravity (°Plato) 1.080-1.100(19.3-23.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.020-1.028 (5.1-7.1°Plato)•Alcohol by Weight (Volume)6.3%-8.4%(8.0%-10.6%)•Bitterness (IBU) 55-85 • Color SRM (EBC) 10-17 (20-34EBC)

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64. English-Style Mild AleA. Subcategory: English-Style Pale MildEnglishPaleMildsarelightambertomediumamber.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaisverylowtomediumlow.Hoparomaisveryloworlow.Maltflavordominatestheflavorprofile.Hopflavorisverylowtolow.Hopbitternessisverylowtolow.Verylowdiacetylflavorsmaybeappropriateinthislow-alcoholbeer.Fruity-esterflavorisverylowto medium low. Body is low to low-medium.Original Gravity (°Plato) 1.030-1.036(7.6-9.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.008(1.0-2.1°Plato)• Alcohol by Weight (Volume)2.7%-3.4%(3.4%-4.4%)•Bitterness (IBU) 10-20 • Color SRM (EBC) 6-9(12-18EBC)

B. Subcategory: English-Style Dark MildEnglishDarkMildsarereddishbrowntoverydark.Fruity-esteraromaisverylowtomediumlow.Maltandcaramelarepartof thearomawhilelicoriceandroastmalttonesmaysometimescontributetoaromaprofile.Hoparomaisverylow.Maltflavorandcaramelarepartof theflavorprofilewhilelicoriceandroastmalttonesmayalsocontribute.Hopflavorisverylow.Hopbitternessisverylowtolow.Verylowdiacetylflavorsmaybeappropriateinthislow-alcoholbeer.Fruity-esterflavorisverylowto medium low. Body is low-medium to medium.Original Gravity (°Plato) 1.030-1.036(7.6-9.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1.0-2.1 °Plato)•Alcohol by Weight (Volume)2.7%-3.4%(3.4%-4.4%)•Bitterness (IBU) 10-24 • Color SRM (EBC) 17-34 (34-68EBC)

65. Ordinary or Special BitterA. Subcategory: Ordinary BitterOrdinaryBittersaregold tocoppercolored.Chillhaze isallowableatcold temperatures.Fruity-esterandvery lowdiacetylaromasareacceptable,butshouldbeminimized.Hoparomamaybeevidentatthebrewer’sdiscretion.Lowtomediumresidualmaltsweetnessispresent.Hopflavormaybeevidentatthebrewer’sdiscretion.Hopbitternessismedium.Mildcarbonationtraditionallycharacterizesdraft-caskversions,butinbottledversions,aslightincreaseincarbondioxidecontentisacceptable.Fruity-esterandverylowdiacetylflavorsareacceptable,butshouldbeminimizedinthisformof bitter.Bodyislowtomedium.Original Gravity (°Plato) 1.033-1.038(8.3-9.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1°Plato)•Alcohol by Weight (Volume)2.4%-3.3%(3.0%-4.2%)•Bitterness (IBU) 20-35 • Color SRM (EBC) 5-12 (10-24EBC)

B. Subcategory: Special or Best BitterSpecialorBestBittersaredeepgoldtodeepcoppercolored.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaisacceptable.Hoparomamaybeverylowtomediumatthebrewer’sdiscretion.Mediumresidualmaltsweetnessispresent.Hopflavormaybeverylowtomediumatbrewer’sdiscretion.Hopbitternessismediumandabsentof harshness.Mildcarbonationtraditionallycharacterizesdraft-caskversions,butinbottledversions,aslightincreaseincarbondioxidecontentisacceptable.Fruity-esterandverylowdiacetylflavorsareacceptable,butshouldbeminimizedinthisformof bitter.Theabsenceof diacetylis also acceptable. Body is medium.Original Gravity (°Plato) 1.038-1.045(9.5-11.2°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1°Plato)•Alcohol by Weight (Volume)3.3%-3.8%(4.2%-4.8%)•Bitterness (IBU) 28-40 • Color SRM (EBC) 6-14 (12-28EBC)

66. Extra Special BitterA. Subcategory: American-Style Extra Special BitterAmericanESBsareambertodeepcoppercolored.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaisacceptable.Hoparomaismediumtomedium-highandtypicalof Americanhopvarieties.Theresidualmaltanddefiningsweetnessaremediumtomedium-high.Hopflavorismediumtomedium-highandtypicalof Americanhopvarieties.Hopbitternessismediumtomedium-high.Mildcarbonation traditionallycharacterizesdraft-caskversions,but inbottledversions,a slight increase incarbondioxidecontentisacceptable.Theoverallimpressionisrefreshingandthirstquenching.Fruity-esterandverylowdiacetylflavorsareacceptable,butshouldbeminimizedinthisformof bitter.Theabsenceof diacetylisalsoacceptable.Bodyismediumtofull.Original Gravity (°Plato)1.046-1.060(11.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1°Plato)•Alcohol by Weight (Volume)3.8%-4.6%(4.8%-5.8%)•Bitterness (IBU) 30-45 • Color SRM (EBC) 8-14 (16-28EBC)

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B. Subcategory: English-Style Extra Special BitterEnglishESBsareambertodeepcoppercolored.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaisacceptable.Hoparomaismediumtomedium-high.Theresidualmaltanddefiningsweetnessaremediumtomedium-high.Hopflavorismediumtomedium-high.Hopbitterness ismediumtomedium-high.Mildcarbonationtraditionallycharacterizesdraft-caskversions,butinbottledversions,aslightincreaseincarbondioxidecontentisacceptable.Theoverallimpressionisrefreshingandthirstquenching.Fruity-esterandverylowdiacetylflavorsareacceptable,butshouldbeminimizedinthisformof bitter.Theabsenceof diacetylisalsoacceptable.Bodyismediumtofull.Forpurposesof thiscompetition,entriesinthissubcategoryshouldexhibithoparomasandflavortypicalof traditionalBritishhopvarieties.Original Gravity (°Plato)1.046-1.060(11.4-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.6-4.1°Plato)•Alcohol by Weight (Volume)3.8%-4.6%(4.8%-5.8%)• Bitterness (IBU) 30-45 • Color SRM (EBC) 8-14 (16-28EBC)

67. Scottish-Style AleA. Subcategory: Scottish-Style Light AleScottishLightAlesaregoldentolightbrown.Chillhazeisallowableatlowtemperatures.Malty,caramel-likearomamaybepresent.Fruity-esteraromasarelowif evident.Hoparomaisnotperceived.Despiteitslightnessalowtomedium-lowdegreeof malty,caramel-like,softandchewycharacterwillbepresent.Hopflavorisnotperceived.Hopbitternessislow.Yeastcharacterssuchasdiacetylandsulfurinessareacceptableatverylowlevels.Bottledversionsmaycontainhigheramountsof carbondioxidethanistypicalformildlycarbonateddraftversions.Bodyislow.ThoughthereislittleevidencesuggestingthattraditionallymadeScottishLightAleexhibitedpeatsmokecharacter,thecurrentmarketplaceoffersmanyexampleswithpeatorsmokecharacterpresentatlowtomediumlevels.Thusapeaty/smokycharactermaybeevidentatlowlevels.Aleswithmediumorhighersmokecharacterwouldbeconsideredasmokeflavoredbeerandconsideredinanothercategory.Original Gravity (°Plato)1.030-1.035(7.6-8.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3.1°Plato)•Alcohol by Weight (Volume)2.2%-2.8%(2.8%-3.5%)•Bitterness (IBU) 9-20 • Color SRM (EBC) 6-15 (12-30EBC)

B. Subcategory: Scottish-Style Heavy AleScottishHeavyAlesareambertodarkbrown.Chillhazeisallowableatlowtemperatures.Malty,caramel-likearomaispresent.Fruity-esteraromasarelowif evident.Hoparomaisnotperceived.ScottishHeavyisdominatedbyasmooth,balancedsweetmaltiness;inadditionitwillhaveamediumdegreeof malty,caramel-like,softandchewycharacterinflavorandmouthfeel.Hopflavorisnotperceived.Hopbitternessislowbutperceptible.Yeastcharacterssuchasdiacetylandsulfurinessareacceptableatverylowlevels.Bottledversionsmaycontainhigheramountsof carbondioxidethanistypicalformildlycarbonateddraftversions.Bodyismedium.ThoughthereislittleevidencesuggestingthattraditionallymadeScottishHeavyAleexhibitedpeatsmokecharacter,thecurrentmarketplaceoffersmanyexampleswithpeatorsmokecharacterpresentatlowtomediumlevels.Thusapeaty/smokycharactermaybeevidentatlowlevels.Aleswithmediumorhighersmokecharacterwouldbeconsideredasmokeflavoredbeerandconsideredinanothercategory.Original Gravity (°Plato)1.035-1.040(8.8-10.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6°Plato)•Alcohol by Weight (Volume)2.8%-3.2%(3.5%-4.1%)•Bitterness (IBU) 12-20 • Color SRM (EBC) 8-19 (16-38EBC)

C. Subcategory: Scottish-Style Export AleScottishExportAlesaremediumambertodarkchestnutbrown.Chillhazeisallowableatlowtemperatures.Malty,caramel-likearomadominates.Fruity-esteraromasmaybeapparent.Hoparomaisnotperceived.Theoverridingcharacterof ScottishExportissweet,caramel-like,andmalty.Hopflavorisnotperceived.Hopbitternessislowtomedium.Fruity-estercharactermaybe apparent.Yeast characters such as diacetyl and sulfuriness are acceptable at very low levels.Bottled versionsmaycontainhigheramountsof carbondioxidethanistypicalformildlycarbonateddraftversions.Bodyismedium.ThoughthereislittleevidencesuggestingthattraditionallymadeScottishExportAleexhibitedpeatsmokecharacter,thecurrentmarketplaceoffersmanyexampleswithpeatorsmokecharacterpresentatlowtomediumlevels.Thusapeaty/smokycharactermaybeevidentatlowlevels.Aleswithmediumorhighersmokecharacterwouldbeconsideredasmokeflavoredbeerandconsideredin another category.Original Gravity (°Plato) 1.040-1.050(10.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6°Plato)•Alcohol by Weight (Volume)3.2%-4.2%(4.1%-5.3%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 9-19 (18-38EBC)

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68. Irish-Style Red AleIrishRedAlesarecopperredtoreddishbrown.Chillhazeisallowableatcoldtemperatures.Slightyeasthazeisacceptableforbottle-conditionedproducts.Lowfruity-esteraromaisacceptable.Hoparomaisnotperceivedtolow.Lowtomediumcandy-likecaramelmaltsweetnessispresent.Shouldhavesomedegreeof toastmaltcharacter,andmayhavesubtledegreeof roastbarleyorroastmaltcharacterandcomplexity.Hopflavorismedium.Hopbitternessismedium.Lowlevelsof fruity-esterflavorareacceptable.Diacetylshouldbeabsentoratverylowlevels.Bodyismedium.Original Gravity (°Plato)1.040-1.048(10.0-11.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6°Plato)•Alcohol by Weight (Volume) 3.2%-3.8%(4.0%-4.8%)•Bitterness (IBU) 20-28 • Color SRM (EBC) 11-18 (22-36EBC)

69. English-Style Brown AleEnglishBrownAlesarecoppertobrown.Chillhazeisallowableatcoldtemperatures.Lowtomedium-lowfruity-esteraromaisappropriate.Roastmalttonesmaysometimescontributeabiscuit/toastedcharactertoaromaprofile.Hoparomaisverylow.Balancerangesfromdrytosweetmaltiness.Roastmalttonesmaysometimescontributetoflavorprofile.Hopflavorisverylow.Hopbitternessisverylowtolow.Lowtomedium-lowlevelsof fruity-esterflavorsareappropriate.Diacetylif evidentshouldbeverylow.Bodyismedium.Original Gravity (°Plato) 1.040-1.050(10.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato)1.008-1.014(2.1-3.6°Plato)•Alcohol by Weight (Volume) 3.3%-4.7%(4.2%-6.0%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 12-17 (24-34EBC)

70. American-Style Brown AleAmericanBrownAlesaredeepcoppertoverydarkbrown.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromasshould be subdued. Roasted malt caramel-like and chocolate-like aromas should be medium. Hop aroma is low to medium. Roastedmaltcaramel-likeandchocolate-likeflavorsshouldbemedium.Hopflavorislowtomedium.Hopbitternessismediumtohigh.Fruity-esterflavorsshouldbesubdued.Diacetylshouldnotbeperceived.Bodyismedium.Original Gravity (°Plato) 1.040-1.060(10.0-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6°Plato)•Alcohol by Weight (Volume)3.3%-5.0%(4.2%-6.3%)•Bitterness (IBU) 25-45 • Color SRM (EBC) 15-26 (30-52EBC)

71. American-Style Black AleAmericanBlackAlesareverydarktoblack.Lowtomediumcaramelmaltanddarkroastedmaltaromasmaybeevident.Hoparomaismedium-hightohigh,withfruity,citrus,piney,floral,herbalorotherhoparomafromhopsof alloriginscontributing.Lowtomediumcaramelmaltanddarkroastedmaltflavorsareevident.Astringencyandburntcharacterof roastmaltshouldbeabsent.Hopflavorismedium-high,withfruity,citrus,piney,floral,herbalorotherhopflavorfromhopsof alloriginscontributing.Hop bitterness is medium-high to high. Body is medium.Original Gravity (°Plato)1.056-1.075(13.8-18.2°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6°Plato)•Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%)•Bitterness (IBU) 50-70 • Color SRM (EBC) 35+ (70+EBC)

72. German-Style Sour AleA. Subcategory: Berliner-Style WeisseBerlinerWeissesarestrawtopale,thelightestof alltheGermanwheatbeers.Appearancemaybehazyorcloudyfromyeastor chillhaze.Fruity-esteraromawillbe evidentat low tomedium levels.Nodiacetyl shouldbeperceived.Hoparoma isnotperceived.Maltsweetnessisabsent.Hopflavorisnotperceived.Hopbitternessisnotexistenttoverylow.Theuniquecombinationof yeastandlacticacidbacteriafermentationyieldsabeerthatisacidicandhighlyattenuated.Fruity-esterflavorswillbeevidentatlowtomediumlevels.NoBrettanomycescharacterordiacetylshouldbeperceived.Berlinersaresometimesservedwithsweetfruitorherbalsyrups.Bodyisverylow.Carbonationishigh.To allow for accurate judging, brewers entering fruited or flavored entries must list the fruit(s) or other flavor(s) used; such entries not accompanied by this information will be at a disadvantage during judging. Brewers entering unfruited or unflavored entries may choose to indicate that no fruit or flavor is added, or, may choose to simply provide no supplemental info about the entry.Original Gravity (°Plato)1.028-1.032(7.1-8.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.006 (1.0-1.5 °Plato)•Alcohol by Weight (Volume)2.2%-2.7%(2.8%-3.4%)•Bitterness (IBU) 3-6 • Color SRM (EBC) 2-4(4-8EBC)

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B. Subcategory: Leipzig-Style GoseLeipzigGosesarestrawtomediumamber.Appearance iscloudy/hazywithyeastcharacter,andmayhaveevidenceof continuedfermentationactivity.Lemonyorothercitrus-likearomasareoftenpresent.Someversionsmayhavethespicyaromacharacterof addedcorianderatlowtomediumlevels.Horsey,leatheryorearthyaromascontributedbyBrettanomyces yeastsmaybeevidentbuthaveaverylowprofile,asthisbeerisnotexcessivelyaged.Hoparomaisnotperceived.Maltsweetnessisnotperceivedtoverylow.Theytypicallycontainmaltedbarleyandunmaltedwheat,andmaycontainoats.Hopflavorisnotperceived.Hopbitternessisnotperceived.Lemonyorothercitrus-likeflavorsareoftenpresent.Someversionsmayhave the spicyflavorcharacterof addedcorianderon thepalateat low tomedium levels.Salt (table salt)characterisalsotraditionalinlowamounts.Bodyislowtomedium-low.Traditionalexamplesof Gosearespontaneouslyfermented.Lowtomediumlacticacidcharacterisevidentinallexamplesassharp,refreshingsourness.To allow for accurate judging brewer must provide supplemental information such as grains, salt or coriander if used and/or information about the brewing process. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.036-1.056(9.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1°Plato)•Alcohol by Weight (Volume)3.5%-4.3%(4.4%-5.4%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18EBC)

C. Subcategory: Contemporary GoseContemporaryGoses are straw tomediumamber, or,may take on thehue of added fruits or other ingredients if present.Appearanceiscloudy/hazywithyeastcharacter,andmayhaveevidenceof continuedfermentationactivity.Awidevarietyof herbal,spice,floralorfruityaromasotherthanfoundintraditionalLeipzig-StyleGosearepresent,inharmonywithotheraromas.Horsey,leatheryorearthyaromascontributedbyBrettanomycesyeastsmaybeevidentbuthaveaverylowprofile,asthisbeerisnotexcessivelyaged.Hoparomaisnotperceived.Maltsweetnessisnotperceivedtoverylow.Theytypicallycontainmaltedbarleyandunmaltedwheat,withsometraditionalexamplescontainingoats;contemporaryexamplesmayalsocontainothergrains.Hopflavorisnotperceived.Hopbitternessisnotperceived.Awidevarietyof herbal,spice,floralorfruityflavorsotherthanfoundintraditionalLeipzig-StyleGose,arepresentinharmonywiththeoverallflavorprofile.Salt(tablesalt)characterandcorianderaretraditionalinlowamounts,butmayvaryfromabsenttopresentinContemporaryGose.ContemporaryGosemaybefermentedwithpurebeeryeaststrains,orwithyeastmixedwithbacteria,ormaybespontaneouslyfermented.ContemporaryGosediffersfromTraditionalGosebytheadditionof fruits,spices,grainsandothernon-traditionalingredients.Lowtomediumlacticacidcharacterisevidentinallexamplesassharp,refreshingsourness.Bodyislowtomedium-low.To allow for accurate judging brewer must provide supplemental information such as grains, spices, fruits or any other flavors used and/or information about the brewing process such as ageing, bacteria or yeast used if any. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.036-1.056(9.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)•Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9(6-18EBC)

73. German-Style AltbierGermanAltbiersarecopper todarkbrownales,originally fromtheDuesseldorf area.Nochillhazeshouldbeperceived.Avarietyof maltsincludingwheatmaybeusedtoproducemedium-lowtomediummaltaroma.Fruity-esteraromacanbelow.Nodiacetylaromashouldbeperceived.Hoparomaislowtomedium.Avarietyof maltsincludingwheatmaybeusedtoproducemedium-lowtomediumlevelmaltyflavor.Hopflavorislowtomedium.Hopbitternessismediumtoveryhigh(althoughthe25to35IBUrangeismorenormalforthemajorityof AltbiersfromDuesseldorf).Fruity-esterflavorscanbelow.Nodiacetylshouldbeperceived.Bodyismedium.Theoverallimpressionisclean,crisp,andflavorfuloftenwithadryfinish.Original Gravity (°Plato) 1.044-1.052(11.0-12.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6°Plato)•Alcohol by Weight (Volume)3.6%-4.4%(4.6%-5.6%)•Bitterness (IBU)25-52•ColorSRM(EBC)11-19(22-38EBC)

74. South German-Style HefeweizenGermanHefeweizensarestrawtoamber.Becauseyeastispresentappearancemayappropriatelybeverycloudy.Thearomaof aGermanHefeweizenisdecidedlyfruityandphenolic.Thephenoliccharacteristicsareoftendescribedasclove-like,nutmeg-like,mildlysmoke-likeorevenvanilla-like.Banana-likeesteraromashouldbepresentatlowtomedium-highlevels.Hoparomaisnotperceivedtoverylow.Maltsweetnessisverylowtomedium-low.Hopflavorisnotperceivedtoverylow.Hopbitternessisverylow.Thesebeersaremadewithatleast50percentmaltedwheat.Nodiacetylshouldbeperceived.Theflavorof aWeissbierwithyeast isdecidedlyfruityandphenolic.Thephenoliccharacteristicsareoftendescribedasclove-like,nutmeg-like,mildlysmoke-likeorevenvanilla-like.Banana-likeesterflavorshouldbepresentatlowtomedium-highlevels.Hefeweizenisveryhighly

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carbonated.Bodyismediumtofull.Thesebeersaretypicallyrousedduringpouringandbecauseyeastispresent,thebeerwillhaveyeastflavorandacharacteristically fullermouthfeel.During competition, entries will be roused unless instructed otherwise by the entering brewer.Original Gravity (°Plato) 1.047-1.056(11.7-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume) 3.9%-4.4%(4.9%-5.6%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18EBC)

75. German-Style Wheat AleA. Subcategory: South German-Style Kristal WeizenGermanKristalWeizensarestrawtoamber.Appearanceisclearwithnochillhazepresent.Becausethebeerhasbeenfiltered,yeastisnotpresent.ThearomaisverysimilartoHefeweizen;thephenoliccharacteristicsareoftendescribedasclove-likeornutmeg-likeandcanbesmokyorevenvanilla-like.Banana-likeesteraromaisoftenpresent.Hoparomaisnotperceivedtoverylow.Maltsweetnessisverylowtomedium-low.Hopflavorisnotperceivedtoverylow.Hopbitternessisverylow.Thesebeersaremadewithatleast50percentmaltedwheat.Nodiacetylshouldbeperceived.TheflavorisverysimilartoHefeweizenwiththecaveatthatfruityandphenoliccharactersarenotcombinedwiththeyeastyflavorandfuller-bodiedmouthfeelof yeast.Thephenoliccharacteristicsareoftendescribedasclove-likeornutmeg-likeandcanbesmokyorevenvanilla-like.Banana-likeesterflavorisoftenpresent.KristalWeizeniswellattenuatedandveryhighlycarbonated.Bodyismediumtofull.Thebeerwillhavenoflavorof yeastandacleaner,driermouthfeelthancounterpartsservedwithyeast.Original Gravity (°Plato)1.047-1.056(11.7-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume) 3.9%-4.4%(4.9%-5.6%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 3-9 (6-18EBC)

B. Subcategory: German-Style Leichtes WeizenGermanLeichtesWeizensarestrawtocopper-amber.If servedwithyeastappearancemayappropriatelybeverycloudy.Thephenolicandesteryaromastypicalof WeissbiersaremoresubduedinLeichtesWeizen.Nodiacetylaromashouldbeperceived.Hoparomaisnotperceivedtovery low.Maltsweetness isvery lowtomedium-low.Hopflavor isnotperceivedtovery low.Hopbitternessisverylow.Thesebeersaremadewithatleast50percentwheatmalt.Thephenolicandesteryflavorstypicalof WeissbiersaremoresubduedinLeichtesWeizen.TheoverallflavorprofileislesscomplexthanHefeweizenduetodecreasedalcoholcontentandthereislessyeastyflavorpresent.Nodiacetylshouldbeperceived.Bodyislowwithdiminishedmouthfeelrelativetohefeweizen.TheGermanwordleichtmeanslight,andassuchthesebeersarelightversionsof Hefeweizen.Thesebeersareoftenrousedduringpouring,andwhenyeastispresentthebeerwillhaveyeastflavorandacharacteristicallyfullermouthfeel.During competition, entries will be roused unless instructed otherwise by the entering brewer.Original Gravity (°Plato) 1.028-1.044(7.1-11.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1.0-2.1 °Plato)•Alcohol by Weight (Volume)2.0%-2.8%(2.5%-3.5%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 3.5-15 (7-30EBC)

C. Subcategory: South German-Style Bernsteinfarbenes WeizenGermanBernsteinfarbenesWeizens are amber to light brown; theGermanwordbernsteinfarbenmeans amber colored. If servedwithyeastappearancemayappropriatelybeverycloudy.Thephenolicandesteryaromastypicalof WeissbiersaremoresubduedinBernsteinfarbenesWeissbier.Nodiacetylaromashouldbeperceived.Hoparomaisnotperceived.Distinctsweetmaltinessandcaramelorbreadycharacterfromtheuseof mediumcoloredmaltscharacterizethisbeerstyle.Hopflavorisnotperceived.Hopbitternessislow.Thesebeersaremadewithatleast50percentmaltedwheat.Thephenolicandesteryflavorsof thisWeissbiershouldbeevidentbutsubdued.BernsteinfarbenesWeissbiershouldbewellattenuatedandveryhighlycarbonated.Nodiacetylshouldbeperceived.Bodyismediumtofull.Thesebeersaretypicallyrousedduringpouringandbecauseyeastispresent, thebeerwillhaveyeastflavorandacharacteristically fullermouthfeel.During competition, entries will be roused unless instructed otherwise by the entering brewer.Original Gravity (°Plato)1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.8%-4.3%(4.8%-5.4%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 9-13 (18-26EBC)

D. Subcategory: South German-Style Dunkel WeizenGermanDunkelWeizensarecopper-browntoverydark.If servedwithyeastappearancemayappropriatelybeverycloudy.Thephenolicandesteryaromastypicalof WeissbiersaremoresubduedinDunkelWeissbier.Nodiacetylaromashouldbeperceived.Hoparomaisnotperceived.Distinctsweetmaltinessandachocolate-likecharacterfromroastedmaltcharacterizethisbeerstyle.

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Usuallydarkbarleymaltsareusedinconjunctionwithdarkcaraorcolormalts.Hopflavorisnotperceived.Hopbitternessislow.Thesebeersaremadewithatleast50percentmaltedwheat.Thephenolicandesteryflavorsof DunkelWeissbiershouldbeevidentbutsubdued.DunkelWeissbiershouldbewellattenuatedandveryhighlycarbonated.Nodiacetylshouldbeperceived.Bodyismediumtofull.Thesebeersaretypicallyrousedduringpouringandbecauseyeastispresent,thebeerwillhaveyeastflavorandacharacteristicallyfullermouthfeel.During competition, entries will be roused unless instructed otherwise by the entering brewer.Original Gravity (°Plato)1.048-1.056(11.9-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.8%-4.3%(4.8%-5.4%)•Bitterness (IBU) 10-15 • Color SRM (EBC) 10-25 (20-50EBC)

E. Subcategory: South German-Style WeizenbockGermanWeizenbocksaregold toverydark. If servedwithyeastappearancemayappropriatelybeverycloudy.Balancedclove-likephenolic and fruity-ester banana elements produce awell-roundedaroma. If dark, amild roastmalt charactershouldemergetoalesserdegreeinthearoma.Nodiacetylaromashouldbeperceived.Hoparomaisnotperceived.Mediummalty sweetness ispresent. If dark,amildroastmaltflavor shouldemerge.Hopflavor isnotperceived.Hopbitterness islow.Balancedclove-likephenolicandfruity-esterbanana-likeelementsproduceawell-roundedflavor.Carbonationishigh.Nodiacetylshouldbeperceived.Bodyismediumtofull.Thesebeersaretypicallyrousedduringpouringandbecauseyeastispresent,thebeerwillhaveyeastflavorandacharacteristicallyfullermouthfeel.During competition, entries will be roused unless instructed otherwise by the entering brewer.Original Gravity (°Plato)1.066-1.080(16.1-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1°Plato)•Alcohol by Weight (Volume)5.5%-7.5%(7.0%-9.5%)•Bitterness (IBU) 15-35 • Color SRM (EBC) 4.5-30 (9-60EBC)

76. Belgian-Style Blonde Ale or Pale AleA. Subcategory: Belgian-Style Pale AleBelgianPaleAlesaregoldtocopper.Chillhazeisallowableatcoldtemperatures.Maltaromaislow.Lowtomediumfruity-esteraromasareevident.Yeast-derivedphenolicspicinessmaybeperceived.Diacetylaromashouldnotbeperceived.Hoparomaislowbutnoticeable;noble-typehopsarecommonlyused.Maltaromaislow.Caramelortoastedmaltflavorisacceptable.Hopflavorislowbutnoticeable.Hopbitternessislowbutnoticeable.Lowtomediumfruity-esterflavorsareevident.Lowlevelsof yeast-derivedphenolicspicyflavorsmaybeperceived.Diacetylflavorshouldnotbeperceived.Bodyislowtomedium.Original Gravity (°Plato)1.044-1.054(11.0-13.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6°Plato)•Alcohol by Weight (Volume) 3.2%-5.0%(4.1%-6.3%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 6-12 (12-24EBC)

B. Subcategory: Belgian-Style Blonde AleBelgianBlondeAlesarepaletolightamber.Chillhazeisallowableatcoldtemperatures.Maltaromaislow.Lowtomediumfruity-esteraromasbalancedwithlightmaltandspicearomasmaybepresent.Hoparomaisnotperceivedtolow;noble-typehopsarecommonlyused.Maltflavorislow.Hopflavorisnotperceivedtolow.Hopbitternessisverylowtolow.Overallimpressionisabeerorchestratedwithbalancedlightsweet,spicedandlowtomediumfruity-esterflavors.Lowyeast-derivedphenolicspicinessmaybeperceived.Diacetylandacidiccharactershouldnotbeperceived.Bodyislowtomedium.Original Gravity (°Plato) 1.054-1.068(13.3-16.6°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6°Plato)•Alcohol by Weight (Volume)5.0%-6.2%(6.3%-7.9%)•Bitterness (IBU) 15-30 • Color SRM (EBC) 4-7 (8-14EBC)

77. Belgian-Style WitbierBelgianWitsarestrawtopale.Unfilteredstarchandyeasthazeshouldbepartof theappearance.Witsaretraditionallybottleconditionedandservedcloudy.Corianderandlightorangepeelaromashouldbeperceivedassuchorasanunidentifiedspiciness.Lowtomediumfruity-esteraromasarepresent.Diacetylaromashouldnotbeperceived.Hoparomaisnotperceived.Maltcharacterisverylowtolow.Hopflavorisnotperceivedtolow.Hopbitternessislow,achievedtraditionallybytheuseof noble-typehops.Witsarespicedwithcorianderandorangepeel.Mildphenolicspicinessandyeastflavorsmaybeevident.Lowtomediumfruity-esterflavorsarepresent.Mildacidityisappropriate.Nodiacetylflavorshouldbeperceived.Witsarebrewedusingunmaltedwheat,sometimesoatsandmaltedbarley.Bodyis lowtomedium,withadegreeof creaminessfromwheatstarch.During competition, entries will be roused unless instructed otherwise by the entering brewer.

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Original Gravity (°Plato) 1.044-1.050 (11.0-12.4 °Plato) •Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6°Plato)•Alcohol by Weight (Volume)3.8%-4.4%(4.8%-5.6%)•Bitterness (IBU) 10-17 • Color SRM (EBC) 2-4(4-8EBC)

78. Classic SaisonClassicSaisonsaregoldtolightamber.Chillorslightyeasthazeisacceptable.Maltaromaislow.Fruity-esteraromasaremediumtohigh.Earthy,cellar-likeand/ormustyaromasareokay.Diacetylaromashouldnotbeperceived.Hoparomaislowtomediumand characterized byEuropean-type hops: floral, herbal and/orwoody traits are common.Malt flavor is low but providesfoundationfortheoverallbalance.HopflavorislowtomediumandcharacterizedbyEuropean-typehops:floral,herbaland/orwoodytraitsarecommon.Hopbitternessismedium-lowtomediumandnotassertive.Verylowlevelsof Brettanomyces character thatareslightlyacidic,fruity,horsey,goatyand/orleather-likemayormaynotbeevidentintheoverallbalancedbeer.FruitinessandspicyblackpepperfromclassicBelgian-typeyeastfermentationmaybeincharacter.Diacetylflavorshouldnotbeperceived.Thesebeersarewellattenuated,andoftenbottleconditionedcontributingsomeyeastcharacterandhighcarbonation.Bodyisgenerallyverylowtolow.To allow for accurate judging, brewers must provide supplemental information about the entry. For entries without special ingredients or processing, brewer may choose to provide no information, or may choose to indicate that no special ingredients were added, at their discretion. Entries which exhibit special ingredient or processing characters must be accompanied by a description of the ingredient(s) and/or processing used; such entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.040-1.060(10.0-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.5°Plato)•Alcohol by Weight (Volume)3.5%-5.4%(4.4%-6.8%)•Bitterness (IBU) 20-38 • Color SRM (EBC) 5-7 (10-14EBC)

79. Specialty SaisonSpecialtySaisonsarepaletodarkbrown.Chillorslightyeasthazeisacceptable.Theremaybequiteavarietyof charactersinthesebeerswhichdifferfromclassicsaisons.Maltaromaislowtomedium-low.Fruity-esteraromasaremediumtohigh.Earthy,cellar-likeand/ormustyaromasareokay.Diacetylaromashouldnotbeperceived.Hoparomaislowtomedium.Maltflavorislowbutprovidesfoundationfortheoverallbalance.Hopflavorislowtomedium.Hopbitternessismediumtomedium-high.Contemporary“Specialty”Saisonbeersincludeaverywidefamilyof specialtybeers.Specialtyingredients(spices,herbs,flowers,fruits,vegetables,fermentablesugarsandcarbohydrates,specialyeastsof alltypes,woodaging,etc.)maycontributeuniqueandsignaturecharacter.Complexalcohols,herbs, spices, lowBrettanomycescharacter includingslightlyacidic, fruity,horsey,goatyand/or leather-like,andevencloveandsmoke-likephenolicsmayormaynotbeevident in theoverallbalancedbeer.Herband/orspiceflavors, includingblackpepper-likenotes,mayormaynotbeevident.Fruitinessfromfermentationisgenerallyin character.A low level of sour acidic flavor is acceptablewhen inbalancewithother components.Diacetyl flavor shouldnotbeperceived.Thesebeersareoftenbottleconditionedwithsomeyeastcharacterandhighcarbonation.Color,body,maltcharacter,esters,alcohollevelandhopcharactershouldbeinharmonywiththegeneralstyledescription.Bodyisgenerallylowto medium. Entries brewed with dark malts or fruits may deviate substantially from color, aroma and flavor parameters shown below. To allow for accurate judging the brewer must list the special ingredient(s) (fruit, spices, malts, etc.), yeasts or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)1.040-1.080(10-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.5-3.5°Plato)•Alcohol by Weight (Volume) 3.5%-6.6%(4.4%-8.4%)•Bitterness (IBU) 20-40 • Color SRM (EBC) 4-20 (8-40EBC)

80. Belgian- and French-Style AleA. Subcategory: French-Style Biere de GardeBieresdeGardearelightambertochestnutbrown/red.Chillhazeisacceptable.Thesebeersareoftenbottleconditionedsoslightyeasthazeisacceptable.Thesebeersarecharacterizedbyatoastedmaltaroma.Fruity-esteraromascanbelighttomediumin intensity.BièredeGardemayhaveBrettanomyces yeast-derivedaromas thatare slightlyacidic, fruity,horsey,goatyand/orleather-like.Earthy,cellar-like,corkyand/ormustyaromasareacceptable.Diacetylaromashouldnotbeperceived.Hoparomaislowtomedium,fromnoble-typehops.Thesebeersarecharacterizedbyslightmaltsweetnessand/ortoastedmaltinflavor.Hopflavorislowtomedium,fromnoble-typehops.Hopbitternessislowtomedium.BièredeGardemayhaveBrettanomyces yeast-derivedflavorsthatareslightlyacidic, fruity,horsey,goatyand/or leather-like.Flavorof alcohol isevident.Fruity-esterflavorscanbelighttomediuminintensity.Diacetylflavorshouldnotbeperceived.Bodyislowtomedium.Fruitedversionsof

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BieredeGardewouldbeappropriatelycharacterizedasBelgianFruitBeer.Duringregistrationbrewersmayspecifypouringinstructions,choosingnormalpouring,quietpouringorintentionalrousingof yeast.Entrieswillbepresentedduringjudgingasspecifiedbyenteringbrewer.Original Gravity (°Plato)1.060-1.080(14.7-19.3°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1°Plato)•Alcohol by Weight (Volume)3.5%-6.3%(4.4%-8.0%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 7-16 (14-32EBC)

B. Subcategory: Other Belgian- and French-Style AleOtherBelgianandFrenchAlesareawiderangeof colorandappearance.Recognizingtheuniqueness,potentialvarietyandtraditionsof severalotherstylesof Belgian-andFrench-StyleAleandbeersbasedonthem,thebeersenteredinthissubcategorydonotfitotherexistingcompetitionstyleguidelines.Forpurposesof thiscompetition,allfruitedversionsof thesebeersshouldbeenteredasBelgianFruitBeer.To allow for accurate judging the brewer must provide additional information about the entry, including a classic base beer style being elaborated upon, the historical or regional tradition of the style, the brewer’s interpretation of the style, and/or any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU) Varieswithstyle•Color SRM (EBC)Varieswithstyle

81. Belgian-Style Lambic or Sour AleA. Subcategory: Belgian-Style LambicBelgianLambicsaregoldtomedium-amber.Cloudinessisacceptable.Characteristichorsey,goaty,leatheryandphenolicaromasevolvedfromBrettanomycesyeastareoftenpresentatmoderate levels.Hightoveryhighfruity-esteraromasarepresent.Hoparomaisnotperceivedtoverylow,andcanincludecheesyorflorallavender-likecharacter.Hopcharacterisachievedbyusingstale and aged hops at low rates. Lambics are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived.Hopflavorisnotperceivedtoverylow.Hopbitternessisverylow.TraditionallyLambicsareunblended,naturallyandspontaneouslyfermented,withhightoveryhighlevelsof fruityesters,bacterialandyeastderivedsourness,thatsometimesbutnotnecessarilyincludesaceticflavors.Characteristichorsey,goaty,leatheryandphenolicflavorsevolvedfromBrettanomyces yeastareoftenpresentatmoderatelevels.Somemodernversionsarefermentedwiththeadditionof culturedyeastandbacteria.Carbonationcanrangefromverylowtohigh.Vanillinandotherwood-derivedflavorsshouldnotbeevident.Bodyisverylowwithdrymouthfeel.LambicsoriginatingintheBrusselsareaareoftensimplycalledlambic.Versionsof thisbeerstylemadeoutsideof theBrusselsareaof Belgiumcannotbecalledtruelambics.Theseversionsaresaidtobe“Belgian-StyleLambic”andmaybemadetoresemblemanyof thebeersof trueorigin.Historically,traditionallambicisdryandcompletelyattenuated,exhibitingnoresidualsweetnesseitherfrommalt,sugarorartificialsweeteners.Sweetversionsmaybecreatedthroughadditionof sugarsorartificialsweeteners.Original Gravity (°Plato) 1.047-1.056(11.7-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0.0-2.6°Plato)•Alcohol by Weight (Volume) 5.0%-6.5%(6.3%-8.2%)•Bitterness (IBU) 9-23 • Color SRM (EBC) 6-13 (12-26EBC)

B. Subcategory: Belgian-Style Gueuze LambicBelgianGueuzeLambicsaregoldtomedium-amber.Cloudinessisacceptable,asGueuzeisalwaysrefermentedinthebottle.Gueuzeischaracterizedbyintensefruity-estery,sour,andacidicaromas.Diacetylaromashouldbeabsent.Characteristichorsey,goaty, leatheryandphenolicaromasevolvedfromBrettanomycesyeastareoftenpresentatmoderate levels.Hoparomaisnotperceivedtoverylow,andcanincludecheesyorflorallavender-likecharacter.Gueuzeisbrewedwithunmaltedwheat,maltedbarley,andstale,agedhops.Sweetmaltcharactersarenotperceived.Hopflavorisnotperceived.Hopbitternessisverylow.Oldlambicisblendedwithnewlyfermentingyounglambictocreatethisspecialstyleof lambic.Theseunflavoredblendedandsecondaryfermentedlambicbeersmaybeverydryormildlysweetandarecharacterizedbyintensefruity-estery,sour,andacidicflavors.Diacetylshouldbeabsent.Characteristichorsey,goaty,leatheryandphenolicflavorsevolvedfromBrettanomyces yeast areoftenpresentatmoderatelevels.Vanillinandotherwood-derivedflavorsshouldnotbeevident.Bodyisverylowwithdrymouthfeel.GueuzeLambicswhoseoriginistheBrusselsareaareoftensimplycalledgueuzelambic.Versionsof thisbeerstylemadeoutsideof theBrusselsareaof Belgiumaresaidtobe“Belgian-StyleGueuzeLambics.”TheBelgian-styleversionsaremadetoresemblemanyof thebeersof trueorigin.Historically,traditionalgueuzelambicsaredryandcompletelyattenuated,exhibitingnoresidualsweetnesseitherfrommalt,sugarorartificialsweeteners.Somemodernversionsmayhaveadegreeof sweetness,contributedbysugarsorartificialsweeteners.SeealsoBelgian-StyleLambicforadditionalbackgroundinformation.

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Original Gravity (°Plato)1.044-1.056(11.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0.0-2.6°Plato)•Alcohol by Weight (Volume)5.5%-7.0%(7.0%-8.9%)•Bitterness (IBU) 11-23 • Color SRM (EBC) 6-13 (12-26EBC)

C. Subcategory: Belgian-Style Fruit LambicBelgianFruitLambicsarehuedwithcolorreflectingthechoiceof fruit.Cloudinessisacceptable.Thesebeers,alsoknownbythenamesframboise,kriek,peche,cassis,etc.,arecharacterizedbyfruitaromas.Characteristichorsey,goaty,leatheryandphenolicaromasevolvedfromBrettanomycesyeastareoftenpresentatmoderatelevels.Hoparomaisnotperceived.Maltsweetnessisabsent,butsweetnessof fruitmaybelowtohigh.Hopflavorisnotperceived.Hopbitternessisverylow.Fruitlambicsarecharacterizedby fruit flavors. Sourness is an important part of theflavorprofile, though sweetnessmay compromise the intensity.Theseflavoredlambicbeersmaybeverydryormildlysweet.Characteristichorsey,goaty,leatheryandphenolicflavorsevolvedfromBrettanomycesyeastareoftenpresentatmoderatelevels.Vanillinandotherwoodyflavorsshouldnotbeevident.Bodyisdrytofull.FruitLambicswhoseoriginistheBrusselsareaareoftensimplycalledfruitlambic.Versionsof thisbeerstylemadeoutsideof theBrusselsareaof Belgiumaresaidtobe“Belgian-StyleFruitLambics.”TheBelgian-styleversionsaremadetoresemblemanyof thebeersof trueorigin.Historically,traditionallambicsaredryandcompletelyattenuated,exhibitingnoresidualsweetnesseitherfrommalt,sugar,fruitorartificialsweeteners.Someversionsoftenhaveadegreeof sweetness,contributedbyfruitsugars,othersugarsorartificialsweeteners.SeealsoBelgian-StyleLambicforadditionalbackgroundinformation.To allow for accurate judging the brewer must list the fruit(s) used in the beer. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) 1.040-1.072(10.0-17.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)4.0%-7.0%(5.0%-8.9%)•Bitterness (IBU) 15-21 • Color SRM (EBC) Color takesonhueof fruit

D. Subcategory: Belgian-Style Flanders Oud Bruin or Oud Red AleBelgianFlandersOudBruinsorRedsarecopper toverydark.SRM/EBCcolorvaluescanbemisleadingbecause the redspectrumof colorisnotaccuratelyassessedusingtheseprocedures.Chillhazeisacceptableatlowservingtemperatures.Someversionsmaybemorehighlycarbonatedand,whenbottleconditioned,mayappearcloudywhenserved.Roastedmaltaromasincludingacocoa-likecharacterareacceptableatlowlevels.Brettanomycesproducedaromasmaybecompletelyabsentorverylow.Fruity-esteraromawhich isoftencherry-like isapparent.Hoparomaisnotperceived.Roastedmaltflavors includingacocoa-likecharacterareacceptableatlowlevels.Averylowdegreeof maltsweetnessmaybepresentandinbalancewiththeacidityproducedbyLactobacillusactivity.Hopflavorisnotperceived.Hopbitternessisperceivedtobeverylowtomedium-low,thoughacidityandwoodaging(if used)maymaskhigherbitternessunitlevels.Overallbalanceischaracterizedbyslighttostronglacticsourness,andwith“Reds”sometimesabalanceddegreeof aceticacid.Brettanomycesproducedflavorsmaybeabsentorverylow.Fruity-esterflavorwhichisoftencherry-likeisapparent.Bodyisdescribedasarefreshingmouthfeel.Oak-likeorwoodycharactersmaybepleasantlyintegratedintooverallpalate.Residualwineordistilledspiritsflavorsassociatedwithusedbarrelsshouldnotbeevident.Bottleconditionedversionsareoftenblendedoldwithnewbeforepackaginginordertocreatethebrewer’sintendedbalanceof characters.Original Gravity (°Plato)1.044-1.056(11.0-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume)3.8%-5.2%(4.8%-6.6%)•Bitterness (IBU) 5-18 • Color SRM (EBC) 12-25 (24-50EBC)

E. Subcategory: Other Belgian-Style Sour AleOtherBelgianSoursareawiderangeof colorandappearance.Recognizingtheuniqueness,varietyandtraditionsof beersbasedonBelgian-stylesourale,beersenteredinthissubcategorydonotfitotherexistingcompetitionstyleguidelines.Entriesinthissubcategorywillmostcloselyapproximate,butmightdeviatefrom,Lambic,FruitLambic,GueuzeorOudBruinsubcategories,anddonotfitanyof theothernon-Belgian-Stylesourbeercategories in thiscompetition.Forexample,entries thatexhibitdistinctcharactersresultingfromwood-agingmightbemoreappropriatelyconsideredasWood-andBarrel-AgedSourBeers.Entriesthatrepresentsignificantdeparturesfromanyof theotherBelgian-StyleLambicorSourAlesubcategoriesmightbemore appropriately considered as American-Style Sour Ales. To allow for accurate judging the brewer must provide additional information about the entry, including the historical or regional tradition of the style, the brewer’s interpretation of the style, and/or special ingredients or processes that make the entry unique. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato)Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

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82. Belgian-Style Dubbel or QuadrupelA. Subcategory: Belgian-Style DubbelBelgianDubbelsarebrowntoverydark.Chillhazeisacceptableatlowservingtemperatures.Slightyeasthazeisoftenevidentwhenbottleconditioned.Headretentionisdenseandmousse-like.Cocoaandcaramelaromasarepresent.Fruity-esteraromas(especiallybanana)areappropriateatlowlevels.Diacetylaromashouldnotbeperceived.Hoparomaislowif present.Maltysweetnessandchocolate-likecharacterispresent.Hopflavorislowif present.Hopbitternessismedium-lowtomedium.Diacetylshouldnotbeperceived.Fruity-esterflavors(especiallybanana)areappropriateatlowlevels.Original Gravity (°Plato)1.060-1.075(14.7-18.2°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1°Plato)•Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.6%)•Bitterness (IBU) 20-35 • Color SRM (EBC) 16-36 (32-72EBC)

B. Subcategory: Belgian-Style QuadrupelBelgianQuadrupels are amber to dark brown.Chill haze is acceptable at low serving temperatures. Amousse-like dense,sometimesamberheadwilltopoffaproperlypouredandservedquad.Complexfruityaromasreminiscentof raisins,dates,figs,grapesand/orplumsemerge,oftenaccompaniedwithahintof winycharacter.Hoparomanotperceived tovery low.Caramel,darksugarandmaltysweetflavorsandaromascanbeintense,notcloying,whilecomplementingfruitiness.Hopflavornotperceivedtoverylow.Hopbitternessislowtolow-medium.Perceptionof alcoholcanbeextreme.Complexfruityflavorsreminiscentof raisins,dates,figs,grapesand/orplumsemerge,oftenaccompaniedwithahintof winycharacter.Perceptionof alcoholcanbeextreme.Clove-likephenolicflavorandaromashouldnotbeevident.DiacetylandDMSshouldnotbeperceived.Bodyisfullwithcreamymouthfeel.Quadrupelsarewellattenuatedandarecharacterizedbytheimmensepresenceof alcoholandbalancedflavor,bitternessandaromas.Theyarewellbalancedwithsavoring/sippingdrinkability.Oxidativecharacterif evidentinagedexamplesshouldbemildandpleasant.Original Gravity (°Plato) 1.084-1.120(20.2-28.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1°Plato)•Alcohol by Weight (Volume)7.2%-11.2%(9.1%-14.2%)•Bitterness (IBU) 25-50 • Color SRM (EBC) 8-20 (16-40EBC)

83. Belgian-Style TripelBelgianTripels are pale to light-amber.Chill haze is acceptable at low serving temperatures. Traditional tripels are bottleconditionedandmayexhibitslightyeasthaze,buttheyeastshouldnotbeintentionallyroused.Headretentionisdenseandmousse-like.Acomplex,sometimesmildspicyaromacharacterizesthisstyle.Clove-likephenolicaromamaybeverylow.Fruity-esteraromasincludingbananaarealsocommonbutnotnecessary.Hoparomaislowif present.Lowsweetnessfromverypalemaltsispresent.Characterfromroastedoranydarkmaltsshouldnotbepresent.Hopflavorislowif present.Hopbitternessismediumtomedium-high.Complexsometimesmildspicyflavorcharacterizes this style.Clove-likephenolicflavormaybeevidentatverylowlevels.Fruity-esterflavorsincludingbananaarealsocommonbutnotnecessary.TraditionalTripelsareoftenwellattenuated.Bodyismedium.Brewingsugarmaybeusedtolightentheperceptionof body.Alcoholstrengthandflavorshouldbeperceivedasevident.Hop/maltbalanceisequalizing.Theoverallbeerflavormayfinishsweet,thoughanysweetfinishshouldbelight.Oxidativecharacterif evidentinagedtripelsshouldbemildandpleasant.Original Gravity (°Plato) 1.070-1.092(17.1-22.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.018 (2.1-4.6°Plato)•Alcohol by Weight (Volume)5.6%-8.0%(7.1%-10.1%)• Bitterness (IBU) 20-45 • Color SRM (EBC) 4-7 (8-14EBC)

84. Belgian-Style Strong Specialty AleA. Subcategory: Belgian-Style Pale Strong AleBelgianPaleStrongAlesarepaletocopper.Chillhazeisallowableatcoldtemperatures.Hoparomaismedium-lowtomedium-high.Maltcharacterintensityshouldbelowtomedium,oftensurvivingalongwithacomplexfruitiness.Hopflavorismedium-lowtomedium-high.Hopbitternessismedium-lowtomedium-high.ThesebeersareoftenbrewedwithlightcoloredBelgian“candy”sugar.Very littleornodiacetylshouldbeperceived.Herbsandspicesaresometimesusedtodelicatelyflavorthesestrongales.Lowlevelsof yeast-derivedphenolicspicinessmayalsobeperceived.Bodyisverylowtomedium.Thesebeerscanbemaltyinoverallimpressionordryandhighlyattenuated.Theycanhaveaperceptivelydeceivinghighalcoholiccharacter.Theycanhaverelativelylightbodyforbeersof thisalcoholicstrength.Someversionsmaybeequallyhighinalcoholyetmoremedium in body.

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Original Gravity (°Plato)1.064-1.096(15.7-22.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.024 (2.0-6.1°Plato)•Alcohol by Weight (Volume)5.6%-8.8%(7.1%-11.2%)•Bitterness (IBU) 20-50 • Color SRM (EBC) 3.5-10 (7-20EBC)

B. Subcategory: Belgian-Style Dark Strong AleBelgianDarkStrongAlesaremedium-ambertoverydark.Chillhazeisallowableatcoldtemperatures.Mediumtohighmaltaromaandcomplexfruityaromasaredistinctive.Verylittleornodiacetylaromashouldbeperceived.Hoparomais lowtomedium.Mediumtohighmaltintensitycanberich,creamy,andsweet.Fruitycomplexityalongwithsoftroastedmaltflavoraddsdistinctcharacter.Hopflavorislowtomedium.Hopbitternessislowtomedium.Thesebeersareoften,thoughnotalways,brewedwithdarkBelgian“candy”sugar.Verylittleornodiacetylflavorshouldbeperceived.Herbsandspicesaresometimesusedtodelicatelyflavorthesestrongales.Lowlevelsof phenolicspicinessfromyeastbyproductsmayalsobeperceived.Bodyismediumtofull.Thesebeerscanbewellattenuated,withanalcoholstrengthwhichisoftendeceivingtothesenses.Original Gravity (°Plato)1.064-1.096(15.7-22.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1°Plato)•Alcohol by Weight (Volume)5.6%-8.8%(7.1%-11.2%)•Bitterness (IBU) 20-50 • Color SRM (EBC) 9-35 (18-70EBC)

85. Other Belgian-Style AleA. Subcategory: Other Belgian-Style AleOtherBelgianAlesareof varyingcolor.Hoparoma is awide rangedependingon style.Maltperceptionmayalsovarywidelydependingonstyle.Hopflavorisawiderangedependingonstyle.Hopbitternessisawiderangedependingonstyle.Recognizingtheuniquenessandtraditionsof severalotherstylesof BelgianAles,thebeersenteredinthiscategorywillbeassessedonthemeritsthattheydonotfitexistingstyleguidelines,andinformationthatthebrewerprovidesexplainingthehistoryandtraditionof thestyle.Balanceof characterisakeycomponentwhenassessingthesebeers.Bodyisvariablewithstyle. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian Ale style being elaborated upon, or the historical or regional tradition of the style, or the resulting beer based on the brewer’s interpretation of the style, and/or any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato) Varieswithstyle•Alcohol by Weight (Volume)Varieswithstyle•Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

B. Subcategory: Other Belgian-Style Strong Specialty AleOtherBelgianStrongsareawiderangeof colorandappearance.Hoparomaisawiderangedependingonstyle,asishopflavorandperceivedbitterness.Maltperceptionmayalsovarywidelydependingonstyle.Maltperceptionmayalsovarywidelydependingonstyle.Bodyisvariablewithstyle.Recognizingtheuniqueness,varietyandtraditionsof beersbasedonBelgian-stylestrongspecialtyale,beersenteredinthissubcategorydonotfitexistingcompetitionstyleguidelinesforBelgian-StylePaleorDarkStrongAlecategoriesaboveorotherhybridAmericanandBelgianstylesinthiscompetition.Somebarrelorwood-agedversionswhichdonotprimarilypresentaswood-agedentries,orotherstrongBelgian-styleorBelgianinspiredalesthatdefycategorization,wouldbeappropriatelyenteredinthiscategory.To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian Strong Ale style being elaborated upon, the historical or regional tradition of the style, the resulting beer based on the brewer’s interpretation of the style, and/or any special ingredients or processing used. Beer entries not accompanied by this information will be at a disadvantage during judging.Original Gravity (°Plato) Varieswithstyle•Apparent Extract/Final Gravity (°Plato)Varieswithstyle•Alcohol by Weight (Volume) Varieswithstyle• Bitterness (IBU)Varieswithstyle•Color SRM (EBC)Varieswithstyle

C. Subcategory: Belgian Table BeerBelgianTableBeersaregoldtoblack,withcaramelcolorsometimesaddedtoadjustcolor.Spices(suchasorangeandlemonpeel,aswellascoriander)maybeaddedforbarelyperceptiblearoma,butthisisnotcommon.Diacetylaromashouldnotbeperceived.Hoparomanotperceivedtoverylow.Mildmaltcharactercouldbeevident.Thesebeersmaycontainmaltedbarley,wheatandrye,aswellasunmaltedwheat,rye,oatsandcorn.Hopflavorisverylowtolow.Hopbitternessisverylowtolow.Spices(suchasorangeandlemonpeel,aswellascoriander)maybeaddedinamountsbarelyperceptibleforflavor,butthisisnotcommon.Diacetylflavorshouldnotbeperceived.Traditionalversionsdonotuseartificialsweetenersnoraretheyexcessivelysweet.Moremodernversionsof thisbeercanincorporatesweetenerssuchassugarandsaccharineaddedpostfermentationtosweetenthepalateandaddtoperceptionof smoothness.Bodyislowwithrelativelylowcarbonationandaftertaste.Themouthfeelislighttomoderate,thoughhigherthanonemightanticipate,usuallybecauseof unfermented

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sugars/malt sugars. To allow for accurate judging the brewer must provide additional information about the entry, including a classic Belgian beer style being elaborated upon (if appropriate), any special ingredients or processing used and/or the resulting beer. Beer entries not accompanied by this information will be at a disadvantage during judging. Belgian-Style Table Beer would not be appropriately characterized as Session Beer.Original Gravity (°Plato)1.008-1.038(2.1-9.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.004-1.034 (1.0-8.5°Plato)•Alcohol by Weight (Volume) 0.4%-2.8%(0.5%-3.5%)•Bitterness (IBU) 5-15 • Color SRM (EBC) 5-50 (10-100EBC)

86. Brown PorterBrownPortersaredarkbrown(mayhaveredtint)toverydark.Fruity-esteraromaisacceptable.Hoparomaisnegligibletomedium.Nostrongroastbarleyorstrongburnt/blackmaltcharactershouldbeperceived.Lowtomediummaltsweetness,caramelandchocolateisacceptable.Hopflavorisnegligibletomedium.Hopbitterness ismedium.Fruity-esterflavorsareacceptable. Body is low to medium.Original Gravity (°Plato)1.040-1.050(10.0-12.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6°Plato)•Alcohol by Weight (Volume)3.5%-4.7%(4.4%-6.0%)•Bitterness (IBU) 20-30 • Color SRM (EBC) 20-35 (40-70EBC)

87. Robust PorterRobustPortersareverydarktoblack.Hoparomaisverylowtomedium.Theyhavearoastmaltflavor,oftenreminiscentof cocoa,butnoroastbarleyflavor.Caramelandothermaltysweetnessisinharmonywithasharpbitternessof blackmaltwithoutahighlyburnt/charcoalflavor.Hopflavorisverylowtomedium.Hopbitternessismediumtohigh.Diacetylshouldnotbeperceived.Fruityestersshouldbeevident,balancedwithallothercharacters.Bodyismediumtofull.Original Gravity (°Plato)1.045-1.060(11.2-14.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1°Plato)•Alcohol by Weight (Volume) 4.0%-5.2%(5.1%-6.6%)•Bitterness (IBU) 25-40 • Color SRM (EBC) 30+ (60+EBC)

88. Classic Irish-Style Dry StoutIrishDryStoutsareblack.Headretentionandrichcharactershouldbepartof itsvisualcharacter.Theemphasisof coffee-likeroastedbarleyandamoderatedegreeof roastedmaltaromasdefinemuchof thecharacter.HoparomaisEuropeantypeatlowlevelsornotperceived.Drystoutsachieveadry-roastedcharacterthroughtheuseof roastedbarley.Initialmaltandlightcaramelflavorprofilegivewaytoadistinctivedry-roastedbitternessinthefinish.Emphasisof coffee-likeroastedbarleyandamoderatedegreeof roastedmaltflavorsdefinemuchof thecharacter.HopflavorisEuropeantypeatlowlevelsornotperceived.Hopbitternessisperceivedasmediumtomediumhigh.Fruityestersareminimalandovershadowedbymalt,hopbitternessandroastedbarleycharacter.Diacetylshouldnotbeperceivedtoverylow.Slightaciditymaybeperceivedbutnotnecessary. Body is medium-light to medium.Original Gravity (°Plato) 1.038-1.048(9.5-11.9°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1°Plato)•Alcohol by Weight (Volume)3.2%-4.2%(4.1%-5.3%)•Bitterness (IBU) 30-40 • Color SRM (EBC) 40+ (80+EBC)

89. Export StoutExportStoutsareblack.Headretentionisexcellent.Coffee-likeroastedbarleyandroastedmaltaromasareprominent.Fruity-ester aroma is low.Hoparoma isnotperceived. Initialmalt and light caramelflavorprofile giveway toadistinctivedry-roastedbitternessinthefinish.Hopflavorisnotperceived.Hopbitternessisoftenanalyticallyhigh,buttheperceptionisoftencompromisedbymaltsweetness.Perceptionof fruity-esterflavorislow.Diacetylshouldbenegligibleornotperceived.Slightacidityisacceptable.Bodyismediumtofull.Original Gravity (°Plato) 1.052-1.072(12.9-17.5°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1°Plato)•Alcohol by Weight (Volume)4.5%-7.5%(5.7%-9.5%)•Bitterness (IBU) 30-60 • Color SRM (EBC) 40+ (80+EBC)

90. American-Style StoutAmericanStoutsareblack.Headretentionisexcellent.Fruity-esteraromaislow.Coffee-likeroastedbarleyandroastedmaltaromasareprominent.Hoparomaismediumtohigh,oftenwithAmericancitrus-typeand/orresinyhoparomas.Lowtomediummaltsweetnesswithlowtomediumcaramel,chocolate,and/orroastedcoffeeflavorispresent,withadistinctivedry-roastedbitterness inthefinish.Roastedbarleyandroastedmaltcontributiontoastringencyis lowandnotexcessive.

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Slightroastedmaltacidityispermissible.Hopflavorismediumtohigh,oftenwithAmericancitrus-typeand/orresinyhopflavors.Hopbitternessismediumtohigh.Fruity-esterflavorislow.Diacetylshouldbenegligibleornotperceived.Bodyisperceivedasamediumtofull.Original Gravity (°Plato)1.050-1.075(12.4-18.2°Plato)•Apparent Extract/Final Gravity (°Plato) 1.010-1.022 (2.6-5.6°Plato)•Alcohol by Weight (Volume)4.5%-7.0%(5.7%-8.9%)•Bitterness (IBU) 35-60 • Color SRM (EBC) 40+ (80+EBC)

91. Sweet Stout or Cream StoutSweetorCreamStoutsareblack.Maltsweetness,chocolate,andcaramelshouldcontributetothearoma;roastcharactermaybeperceived.Fruity-esteraromaislowif present.Hoparomaisnotperceived.Maltsweetness,chocolate,andcaramelflavorshoulddominatetheflavorprofile;roastflavormaybeperceived.Theyshouldalsohavelowtomedium-lowroastedmalt/barleyderivedbitterness.Hopflavorisnotperceived.Hopbitternessislowtomediumlowandservetobalanceandsuppresssomeof thesweetnesswithoutcontributingapparentflavorandaroma.Fruity-esterflavorsarelowif present.Bodyisfullwithanoverallsweetimpression;thestylecanbegivenmorebodywithmilksugar(lactose)beforebottling.Original Gravity (°Plato) 1.045-1.056(11.2-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1°Plato)•Alcohol by Weight (Volume)2.5%-5.0%(3.2%-6.3%)•Bitterness (IBU) 15-25 • Color SRM (EBC) 40+ (80+EBC)

92. Oatmeal StoutOatmealStoutsaredarkbrowntoblack.Coffee-likeroastedbarleyandroastedmaltaromasareprominent.Caramel-likeandchocolate-likeroastedmaltaromashouldbeevident.Fruity-esteraromaisnotperceivedtoverylow.Hoparomaisoptional,butshouldnotoverpowertheoverallbalanceif present.Aroastedmaltcharacterwhichiscaramel-likeandchocolate-likeshouldbeevident,smoothandnotbitter.Hopflavorisoptional,butshouldnotoverpowertheoverallbalanceif present.Hopbitternessismedium.Oatmealisusedinthegrist,resultinginapleasant,fullflavorwithoutbeinggrainy.Fruity-esterflavorisverylow.Diacetylshouldbeabsentoratextremelylowlevels.Bodyisfull.Original Gravity (°Plato)1.038-1.056(9.5-13.8°Plato)•Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1°Plato)•Alcohol by Weight (Volume) 3.0%-4.8%(3.8%-6.1%)•Bitterness (IBU) 20-40 • Color SRM (EBC) 20+ (40+EBC)

93. Imperial StoutA. Subcategory: American-Style Imperial StoutAmericanImperialStoutsareblack.Extremelyrichmaltyaromaistypical.Fruity-esteraromaisgenerallyhigh.Diacetylaromashouldbeabsent.Hoparomaismedium-hightohighwithfloral,citrusand/orherbalhoparomas.Extremelyrichmaltyflavorwithfullsweetmaltcharacteristypical.Roastedmaltastringencyandbitternesscanbemoderatelyperceivedbutshouldnotoverwhelmtheoverallcharacter.Hopflavorismedium-hightohighfloral,citrusand/orherbalhopflavors.Hopbitternessismedium-hightoveryhighandbalancedwiththemaltpersonality.Fruity-esterflavorsaregenerallyhigh.Diacetylshouldbeabsent.Bodyisfull.Original Gravity (°Plato)1.080-1.100(19.3-23.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6°Plato)•Alcohol by Weight (Volume)5.5%-9.5%(7.0%-12.0%)•Bitterness (IBU) 50-80 • Color SRM (EBC) 40+ (80+EBC)

B. Subcategory: British-Style Imperial StoutBritishImperialStoutsaredarkcoppertoverydark.Hoparomaisverylowtomedium,withqualitiessuchasfloral,citrusorherbal.Extremelyrichmaltyflavor,oftencharacterizedastoffee-likeorcaramel-like,issometimesaccompaniedbyverylow(sometimesabsent) roastedmaltastringency.Hopflavor isvery lowtomedium.Hopbitterness ismedium,andshouldnotoverwhelmtheoverallbalance.Thebitternessmaybehigherindarkerversionsyetbalancedwithsweetmalt.Highalcoholcontentisevident.Highfruity-estercharactermaybepresent.Diacetylshouldbeabsent.Bodyisfull.Original Gravity (°Plato)1.080-1.100(19.3-23.7°Plato)•Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6°Plato)•Alcohol by Weight (Volume)5.5%-9.5%(7.0%-12.0%)•Bitterness (IBU)45-65•Color SRM (EBC) 20-35+(40-70+EBC)

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94. Scotch AleA. Subcategory: Traditional Scotch AleTraditionalScotchAlesarelight-reddishbrowntoverydark.Chillhazeisallowableatlowtemperatures.Richdominantsweetmaltaromaispresent.Fruity-esteraromaif presentisverylow.Hoparomaisnotperceivedtoverylow.Theyareoverwhelminglymaltywitharichanddominantsweetmaltflavor;acaramelcharacterisoftenpartof theprofile.Darkroastedmaltflavorsmaybeevidentatlowlevels.Hopflavorisnotperceivedtoverylow.Hopbitternessisnotperceivedtobeverylow.If present,fruityestersaregenerallyatlowlevels.Lowdiacetyllevelsareacceptable.Abreweryfreshexperienceisintendedinthesebeers,thusoxidationisnotanacceptablecharacter.PleasantlyoxidizedScotchAlescanbeenteredin“AgedBeer”categories.Bodyisfull.BecausethereislittleevidencesuggestingthattraditionallymadeStrongScotchAlesexhibitedpeatsmokecharacter,entriesinthis subcategory will not exhibit peaty/smoky character.Original Gravity (°Plato)1.072-1.085(17.5-20.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1°Plato)•Alcohol by Weight (Volume)5.2%-6.7%(6.6%-8.5%)•Bitterness (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60EBC)

B. Subcategory: Peated Scotch AlePeatedScotchAlesarelight-reddishbrowntoverydark.Chillhazeisallowableatlowtemperatures.Richdominantsweetmaltaromaispresent.Fruity-esteraromaif presentisverylow.Hoparomaverylowornone.Theyareoverwhelminglymaltywitharichanddominantsweetmaltflavor;acaramelcharacterisoftenpartof theprofile.Darkroastedmaltflavorsmaybeevidentatlowlevels.Hopflavorverylowornone.Hopbitternessisperceivedtobeverylow.If present,fruity-estersaregenerallyatlowlevels.Lowdiacetyllevelsareacceptable.Bodyisfull.ThoughthereislittleevidencesuggestingthattraditionallymadeStrongScotchAlesexhibitedpeatsmokecharacter,thecurrentmarketplaceoffersmanyexampleswithpeatorsmokecharacterpresentatlowtomediumlevels.Thusentriesinthissubcategorymayexhibitapeaty/smokycharacteratlowtomediumlevels.Entrieswithmedium-highorhighersmokecharacterwouldbemoreappropriatelyenteredassmokebeers.Original Gravity (°Plato)1.072-1.085(17.5-20.4°Plato)•Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1°Plato)•Alcohol by Weight (Volume)5.2%-6.7%(6.6%-8.5%)•Bitterness (IBU) 25-35 • Color SRM (EBC) 15-30 (30-60EBC)

95. Old Ale or Strong AleA. Subcategory: Old AleOldAlesarecopper-redtoverydark.Chillhazeisacceptableatcoldtemperatures.Fruity-esteraromacancontributetothearomaprofile.Hoparomaisverylow.Theyhaveamaltyandsometimescaramel-likesweetness.Hopflavorisnotperceivedtomedium.Hopbitternessisminimalbutevident.Fruity-esterflavorscancontributetothecharacterof thisale.Alcoholtypescanbevariedandcomplex.Adistinctivequalityof thesealesisthattheyundergoanagingprocess(oftenforyears)ontheiryeasteitherinbulkstorageorthroughconditioninginthebottle,whichcontributestoarich,wine-likeandoftensweetoxidationcharacter.Complexesterycharactersmayalsoemerge.Very lowdiacetylcharactermaybeevidentandacceptable.Body ismediumtofull.Woodagedcharacterssuchasvanillinandotherwoodycharactersareacceptable.Horsey,goaty,leatheryandphenoliccharacterevolvedfromBrettanomycesorganismsandaciditymaybepresentbutshouldbeatlowlevelsandbalancedwithotherflavors.Residualflavorsthatcomefromliquidspreviouslyagedinabarrelsuchasbourbonorsherryshouldnotbepresent.Original Gravity (°Plato)1.058-1.088(14.3-21.1°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.030 (3.6-7.6°Plato)•Alcohol by Weight (Volume)5.0%-7.2%(6.3%-9.1%)•Bitterness (IBU) 30-65 • Color SRM (EBC) 12-30 (24-60EBC)

B. Subcategory: Strong AleStrongAles are amber todarkbrown.Chill haze is acceptable at low temperatures.Rich, often complex fruity esters cancontributetothearomaprofile.Hoparomaisnotperceivedtoverylow.Theyhavemaltyand/orcaramel-likesweetness.Theymayhaveverylowlevelsof roastmalt.Hopflavorisnotperceivedtomedium.Hopbitternessisminimalbutevident,andbalancedwiththemaltflavorspresent.Fruity-esterflavorscancontributetothecharacterof thisaleasarich,oftensweetandcomplexesterycharacter.Alcoholtypescanbevariedandcomplex.Verylowlevelsof diacetylareacceptable.Bodyismedium

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tofull.Original Gravity (°Plato) 1.060-1.125(14.7-29.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.014-1.040 (3.6-10.0°Plato)•Alcohol by Weight (Volume)5.5%-8.9%(7.0%-11.3%)•Bitterness (IBU) 30-65 • Color SRM (EBC) 8-21(16-42EBC)

96. Barley Wine-Style AleA. Subcategory: American-Style Barley Wine AleAmericanBarleyWinesareambertodeepred/copper-garnet.Chillhazeisallowableatcoldtemperatures.Fruity-esteraromaisoftenhigh.Carameland/ortoffeemaltaromasareoftenpresent.Hoparomaismediumtoveryhigh.Highresidualmaltysweetness,oftencontainingcarameland/ortoffeeflavorsispresent.Hopflavorismediumtoveryhigh.Americantypehopsareoftenusedbutnotnecessaryforthisstyle.Hopbitternessishigh.Complexityof alcoholsisevident.Fruity-esterflavorisoftenhigh.Verylowlevelsof diacetylmaybeacceptable.Bodyisfull.Charactersindicatingoxidation,suchasvinous(sometimessherry-like)aromasand/orflavors,arenotgenerallyacceptableinAmerican-stylebarleywineales,howeverif alowlevelof age-inducedoxidationcharacterharmonizesandenhancestheoverallexperiencethiscanberegardedfavorably.Original Gravity (°Plato)1.090-1.120(21.6-28.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1°Plato)•Alcohol by Weight (Volume)6.7%-9.6%(8.5%-12.2%)•Bitterness (IBU)60-100•Color SRM (EBC) 11-18(22-36EBC)

B. Subcategory: British-Style Barley Wine AleBritishBarleyWinesaretawnycoppertodeepred/copper-garnet.Chillhazeisallowableatcoldtemperatures.Hoparomaisverylowtomedium.Residualmaltysweetnessishigh.Hopflavorisverylowtomedium.Hopbitternessisperceivedtobelowtomedium.Englishtypehopsareoftenusedbutnotnecessaryforthisstyle.Complexityof alcoholsandfruity-estercharactersareoftenhighandbalancedwiththehighalcoholcontent.Lowlevelsof diacetylmaybeacceptable.Caramelandsomecharactersindicatingoxidation(vinousaromasand/orflavors)maybeconsideredpositive.Bodyisfull.Original Gravity (°Plato)1.085-1.120(20.4-28.0°Plato)•Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1°Plato)•Alcohol by Weight (Volume)6.7%-9.6%(8.5%-12.2%)•Bitterness (IBU) 40-60 • Color SRM (EBC) 14-18 (28-36EBC)

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NOTESGABFregistration.com


2O16 dates & deadlines event scheduleWednesday, October 5

6:30 – 9:00 pm • Brewers Gathering

Thursday, October 65:30–10:00pm•GABFSession1

Friday, October 75:30–10:00pm•GABFSession2

Saturday, October 810:30am•GABFAwardsceremony

(Timesubjecttochange.)


(MembersOnlySession)


Tuesday, June 21 - Thursday, June 30Onlinebreweryapplicationperiodforcompetitionandfestival

Wednesday, July 6 - Friday, July 15Competitionbeerregistrationforeligiblebreweries

Tuesday, July 19Breweriesnotifiedof festivalboothspacestatus

(vialotteryselection,if needed)

Tuesday, July 19 – Friday, July 29 Festivalboothandbeerregistrationwindow

Friday, August 5 FinalDeadlinetomakeanybeerchangesforthefestivalorcompetitionRefundDeadlineforanycancellations(beerentries,badges,booth,etc.)

Friday, August 12 MicroStarkegsbeginshippingtofestivalbreweries(if requested)

Monday, August 22 - Friday, August 26Competition beers due in Colorado

(latearrivalsnotacceptedorrefunded)

Early SeptemberEstimatedduedatesforfestivalbeerstodropofflocations

(exactdatesvarybydropofflocationandareprovidedduringconfirmations.Likelysecondweekof September)

Brewers Association1327 Spruce StreetBoulder, CO 80302 USA

Register Online atGABFregistration.comNoregistrationforminthisbook.

Documents

Application opens June 21. Details inside. · Application opens June 21. Details inside. 2 GABFregistration.com Brewers Association Festival Director Nancy Johnson 720-473-7670