Style Guidelines

ALE STYLES

HOP-FORWARD BEERS

In categories 1-9, creative expression of hop aroma, flavor, and bitterness is rewarded.

1. Hop-Forward Session Beers
Under 5.0% ABV, copper or lighter in color. May include Session IPAs, IPLs, or hop-forward versions of other styles meeting the color and ABV criteria. Beers may be clear or hazy.

2. Pale Ale
5.1- 6.5% ABV , copper or lighter in color. Beers should be clear though hop haze is allowable. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable. Hazy or juicy versions should be entered in Hazy or Juicy Pale Ale. English Pale Ales should be entered in Classic English Ales.

3. IPA
6.6 – 8.0% ABV, copper or lighter in color. Beers should be clear though hop haze is acceptable. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable. Hazy or juicy versions should be entered in Hazy or Juicy IPA. English IPAs should be entered in Classic English Ales.

4. Imperial IPA
Over 8.1% ABV, copper or lighter in color. Beers should be clear though hop haze is acceptable. Detectable alcohol is acceptable, but should not distract from the hop character. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable. Hazy or juicy versions should be entered in Hazy or Juicy Imperial IPA.

5. Hazy or Juicy Pale Ale
4.1- 6.0% ABV, amber or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable.

6. Hazy or Juicy IPA
6.1- 8.0% ABV, amber or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance. Lactose is allowable at low levels, but milkshake IPAs or other examples with prominent lactose character should be entered in Experimental Hop-Forward Beer & Other IPAs. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable.

7. Hazy or Juicy Imperial IPA
Over 8.1% ABV, copper or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance. Detectable alcohol is acceptable, but should not distract from the hop character. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable.

8. Cascadian Dark Ale
Over 4.0% ABV, dark brown or darker in color. Roasted malt character should be present at low to medium levels and support the hop character rather than challenge it for dominance. Astringency or burnt flavors should not be present. Imperial versions should be noted as such in the base style for proper judging. Beers in this category should be hop-forward; Stouts or Porters with notable hop character should be entered in their respective categories. Aroma/flavor profiles from African, American, European, and Oceanic origin hops are acceptable.

9. Experimental Hop-Forward Beers & Other IPAs
This is a catch-all category for hop-forward beers which do not fit in categories 1-8 . Cold, Brett, Brut, Kveik, Red, and White IPAs can go here. Wood, barrel, fruit, or other flavors are allowed at low levels but should be secondary to hop character. Imperial versions should be noted as such in the base style for proper judging.

Allowed:
– Brett IPA
– Brut IPA
– Cold IPA
– Kveik IPA
– Red IPA
– Rye IPA
– White IPA

MALT-FORWARD BEERS

In categories 10-24, malt and grain character is emphasized relative to other ingredients even if it is not aggressively malty. Category 25 (Gluten-Free Beer) is included here though it is defined more by the absence of certain fermentables than their contribution to the beer.

10. Golden or Blonde Ale
Under 6.0% ABV, gold or lighter in color. A range of hop aromas, flavors, and intensities are allowable, but should remain secondary to clean malt flavors.

11. Kölsch
Under 6.0%, pale yellow to gold in color. Assertive carbonation to support head retention. Versions with non-Noble hops are acceptable provided hop intensity is in balance for the style.

12. English Ales
4.1- 7.0% ABV, pale yellow to dark brown in color.
Allowed:
– English Summer Ale
– English Mild Ale
– Ordinary, Special, and Best Bitters
– ESB
– English Pale Ale
– English India Pale Ale

13. Scottish Ales
4.1- 8.0% ABV, pale yellow to dark brown in color. Malt sweetness is the defining characteristic; peat aroma/flavor is acceptable at low levels, but examples with more peat character should go in Smoke Beers.
Allowed:
– Scottish Light
– Scottish Heavy
– Scottish Export
– Lightly smoked/peated examples

NOT Allowed:
– Scotch Ale
– Wee Heavy

14. Red Beers
Under 8.0% ABV, copper to reddish brown in color. Hop-forward examples are better suited to the Experimental Hop-Forward Beer & Other IPAs category. Darker examples may exhibit low roast character, but it should be secondary to carmelly, toasty, and/or nutty characteristics from malts with lower kilning regimens.
Allowed:
– American Amber/Red
– Irish Red
– Altbier
– American Amber Lager
– American Maerzen/Oktoberfest

15. Strong Red Beers
Over 8.1% ABV, copper to reddish brown in color. Imperial versions of Category 12 beers. Hop bitterness can be high to balance alcohol and specialty malt sweetness, but truly hop-forward examples are better suited to the Experimental Hop-Forward Beer & Other IPAs category.
Allowed:
– Double Hoppy Red Ales
– Imperial Red Ales

16. Porters & Brown Ales
4.1- 8.0% ABV, light brown to black in color. English and American Brown Ales, Brown and Robust Porters, as well as American versions with elevated hop presence, though truly hop-forward versions are better suited in the Cascadian Dark Ale category.
Allowed:
– American Brown Ale
– American Porter
– English Brown Ale
– English Porter

17. Stouts
4.1- 8.0% ABV, dark brown to black in color. Roast, dark chocolate, coffee, and other highly kilned malt-derived flavors are the centerpiece. Examples with actual chocolate or coffee in them should be entered in those respective categories, and truly hop-forward examples are better suited to the Cascadian Dark Ale category.
Allowed:
– Dry Irish Stout
– Sweet/Cream Stout
– Oatmeal Stout
– Export Stout
– American Stout

18. Imperial Porters & Brown Ales
Over 8.1% ABV, light brown to black in color. Detectable alcohol is allowable. Examples with actual chocolate or coffee in them should be entered in those respective categories, and truly hop-forward examples are better suited to Category 8.
Allowed:
– Baltic Porter
– Imperial Brown Ale
– Imperial Porter

19. Imperial Stouts
Over 8.1% ABV, dark brown to black in color. Roast, dark chocolate, coffee, and other highly kilned malt-derived flavors are the centerpiece. Detectable alcohol is allowable. Examples with actual chocolate or coffee in them should be entered in those respective categories.

20. Strong Ale/Old Ale & Scotch Ale/Wee Heavy
Over 6.1% ABV, amber to dark brown in color. Oxidation and other characteristics of aging are acceptable at low levels, but barrel characteristics (either from the wood or residual spirits previously in the barrel) should be very low to absent. Versions with more prominent barrel characteristics should be entered in the appropriate Wood- & Barrel-Aged category.
Allowed:
– Strong Ale
– Old Ale
– Scotch Ale
– Wee Heavy

21. Barley Wines, Wheat Wine, & Rye Wine
Over 8.1% ABV, gold to brown in color. Both English and American barleywines go here, as well as variants incorporating wheat, rye, or other adjunct grains. Barrel-aged versions should be entered in the Strong Wood- & Barrel-Aged Beers category.

22. Rye Beers
This category is meant to reward ideal expressions of rye character in beer across base styles. ABV and color will vary, though examples with prominent hop, alcohol, or other flavors may fare better elsewhere.

23. American Wheat Beers
This category accepts wheat beers other than traditional German Wheat Beers with their yeast signature. Examples with prominent hop, alcohol, or other flavors may fare better elsewhere.

24. Specialty Grains & Fermentables
ABV and color varies by base beer style. Beers which showcase grains and fermentables including (but not limited to): spelt, triticale, quinoa, frikeh, agave, honey, and maple syrup.

25. Gluten-Free Beers
ABV and color varies by base beer style. Beers entered in this category must be made with gluten-free ingredients, gluten-removed beers are not acceptable.

FERMENTATION-FORWARD BEERS

These ales are defined by their fermentation byproducts, whether from Saccharomyces, Brettanomyces, Lactobacillus, or other bacteria.

26. German Wheat Beers
The combination of 50% or more wheat in the grist and POF+ yeast are better defining characteristics for this category.
Allowed:
– Hefeweizen
– Kristallweizen
– Bernsteinfarbenes Weizen
– Dunkel Weizen
– Weizenbock

27. Belgian Ales
4.1- 7.0% ABV pale yellow to dark brown in color. Traditional spices such as coriander and orange peel are often integral to the nature of these beers but should be at subtle levels.
Allowed:
– Belgian Table Beer
– Witbier
– Belgian Singel
– Belgian Dubbel

28. Strong Belgian Ales
Over 7.1% ABV, gold to dark brown in color. Tripels and Quads as well as their non-Abbey counterparts. Traditional ingredients such as coriander, orange peel, and are often integral to the nature of these beers but should be at subtle levels.
Allowed:
– Belgian Dark Strong Ale
– Belgian Pale Strong Ale
– Belgian Quadrupel
– Belgian Tripel

29. Spontaneous Fermentation Beers
5.1- 9.0% ABV, generally gold to amber in color though fruit or flavorings may produce different results. Brettanomyces character may be present.
Allowed:
– Lambic
– Fruited Lambic
– Gueuze
– Wild Ale

30. Classic Saisons & Farmhouse Beers
4.1- 8.0% ABV, pale yellow to amber. Strong saisons (higher than 8%) and examples with fruit or flavors should be entered in the Specialty Saisons & Farmhouse Beers category. Low level Brettanomyces characteristics are acceptable but should not overpower the primary fermentation profile.

31. Specialty Saisons & Farmhouse Beers
Fruited or flavored versions may produce non-traditional colors, and versions with higher ABV than typical are found here. Low level Brettanomyces characteristics are acceptable but should not overpower the primary fermentation profile.

32. German Sour Beers
4.1- 6.0% ABV, generally straw yellow to gold, though fruits or other flavorings may produce atypical colors. Traditional Berliner Weisses and Goses and their fruited/flavored counterparts are acceptable, though the base beer should still be identifiable and possess primarily lactic acidity. Beers with sufficient fruit/flavor content to obscure the base beer style should be entered in the Fruit & Field Beers or Flavored Beers categories.

HYBRID/MIXED

33. Rare & Historical Beers
A catch-all category for historical and modern beer styles with small market presence. Including but not limited to: Adambier, California Common, Kentucky Common, Kuyt, Pennsylvania Swankey, and Sahti.

FERMENTATION-FORWARD BEERS

34. American Sour Beers
Kettle soured beers with or without fruits or other flavorings. Clean lactic fermentation characteristics are rewarded, as long as they are in balance with the beer’s other flavors and not harsh. Any acetic character should be low; Brettanomyces character should be absent.

35. Mixed-Culture Beers
Demonstrating fermentation characteristics from multiple bacteria and non-Saccharomyces yeasts. Entries may incorporate spices and/or other non-fruit flavorings, versions containing any fruit should be entered in Category 36. Barrel-aged mixed-culture beers are acceptable.

36. Fruited Mixed-Culture Beers
Demonstrating fermentation characteristics from multiple bacteria and non-Saccharomyces yeasts. Barrel-aged fruited mixed-culture beers are acceptable.

37. Brett Beers
Showcasing the expressions of Brettanomyces fermentation: barnyardy, fruity, leathery, and/or spicy. Acidity should be low; Brett Beers with significant acidity should be entered in Mixed-Culture Beers.

38. Non-Alcoholic Beers
Under 0.5% ABV.
Subcategories:
 – 38A. NA Hop-Forward Beers. Copper or lighter in color. Non-alcoholic versions of hop-forward beer styles.
 – 38B. NA Dark Beers. Light brown to black in color. Non-alcoholic versions of dark beer styles.
Allowed:
NA Brown Ales
NA Porters
NA Stouts
 – 38C. NA Light Beers. Gold or lighter in color. Non-alcoholic versions of light beer styles.
Allowed:
NA Golden Ale
NA Lager
NA Light Lager
 – 38D. NA Other Beers. Non-alcoholic versions of beer styles not already listed

FLAVORING-FORWARD BEERS

Entries in categories 40-48 should have as their showcase an ingredient or flavor other than is standard from malt, hops, water, or yeast/bacteria. For entries with multiple flavorings, entrants should choose among relevant categories based on which flavor is dominant or the highlight (e.g. A chocolate raspberry beer should be entered in Fruit & Field Beers if more raspberry-forward or Flavored Beers if more chocolate-forward). Additional information about ingredients, process, and objectives is crucial to proper assessment by judges.

39. Fruit & Field Beers
Fruits and veggies are the star, though entries should remain identifiable as beer. Highlighting specific attributes of the ingredient and or creative combination of flavors is preferred over brute-force fruitiness. Pumpkin/squash beers with low or absent levels of spice should be entered here. Pumpkin Spice beers should be entered in the Flavored Beers category. Some fruits and vegetables may display some natural acidity, but sour beers with fruit or vegetables added should go in categories 29, 32, 34, or 36 as applicable.

40. Coffee Beers
Whether subtle or intense, fruity or roasty, coffee aroma and flavor should integrate into the rest of the beer instead of a discrete layer atop. Barrel-aged versions should go in the appropriate Wood- & Barrel-Aged category.

41. Smoke Beers
Rauchbiers, Smoked Porters, Grodziskie/Gratzer, and other beers with defining smoke or peat character should be entered here. Entries with other flavorings in addition to smoke should be entered in Experimental Beers.

42. Flavored Beers
Beers with flavors other than those covered by Categories 40-42 should be entered here.
Allowed:
– Herb and Spice Beer
– Chili Pepper Beer
– Chocolate/Cocoa Beer
– Pumpkin Spice Beer

43. Wood- & Barrel-Aged Stouts
Stouts aged in any kind of barrel or in contact with wood. No fruit, spices, or other flavorings added. Should a brewery wish to enter a non-imperial strength barrel-aged Stout, it will likely fare better in the Wood- & Barrel-Aged Beers Under 8% category due to the expected intensity of entries in this category.

44. Wood- & Barrel-Aged Specialty Stouts
Stouts aged in any kind of barrel or in contact with wood with fruit, spices, or other flavorings added.

45. Wood- & Barrel-Aged Beers Under 8%
Low- and medium-strength beers with prominent wood/barrel character and no acidity should be entered here. Barrel-Aged beers with perceptible acidity should be entered in Mixed-Culture Beers or Fruited Mixed-Culture Beers regardless of ABV.

46. Strong Wood- & Barrel-Aged Beers
High-strength beer styles other than Stouts which feature wood/barrel character. May include beers with fruit, spices, or other flavorings added.

47. Experimental Beers
Beers which cannot comfortably be placed in another category should be placed here. Hybrids of two or more extant styles, Aged Beers, and other experimental ingredients or processes are appropriate. Barrel-aged experimental beers are acceptable.

LAGER STYLES

48. Light Lagers
Under 4.5% ABV. Pale yellow or lighter in color. At the lightest end of several sensory spectra, harmonious and dynamic beers require a delicate touch.
Allowed:
– American Light Lager
– Contemporary American Light Lager
– German Leichtbier
– Tropical and International Light Lagers

49. American Lagers
4.6- 8.0% ABV. Pale yellow to gold. Lagers above 8% ABV should be entered in the Experimental Beers category. Low fruity esters acceptable due to adjunct usage.
Allowed:
– American Lager
– Cream Ale
– Malt Liquor
– Mexican Lager

50. Pale European Lagers
4.1- 6.0% ABV, pale yellow to light amber in color. A small amount of haze acceptable. Low fruity esters contribute to overall flavor depending on yeast age.
Allowed:
– Czech Pale Lager
– Helles
– Festbier
– Dortmunder/Export Lager
– Kellerbier/Zwickelbier

51. Amber & Dark Lagers
4.1- 6.0% ABV, copper or darker in color. No chill haze in any style. All should present light malt sweetness, bready and toasted malt character.
Subcategories:
– 51A. Amber Lagers.
Allowed:
American Amber Lager
Czech Amber Lager
Maerzen
Vienna Lager
– 51B. Dark Lagers.
Allowed:
American Dark Lager
Czech Dark Lager
Dunkel
Schwarzbier

52. Bocks
Above 6.1% ABV, yellow or darker in color.
Allowed:
– Heller Bock
– Maibock
– Traditional Bock
– Doppelbock
– Eisbock

53. German Pilsner
4.1- 5.6% ABV, straw yellow to light yellow. No chill haze or DMS should be present. Dense, white head persists. Bready/biscuit-like aroma common, with moderate hop aroma and flavor due to late hop additions.

54. Bohemian Pilsner
4.1- 5.6% ABV, straw yellow to light gold. Low levels of sulfur AND diacetyl are acceptable but not required. Moderate hop aroma and flavor due to late hop additions. Lightly sweet, biscuity aroma and flavor.

55. Hop-Forward Lagers
4.1- 7.0% ABV, straw yellow to gold. Lagers with low-medium hop character and above.
Allowed:
– India Pale Lager
– Contemporary American Lager
– American Pilsner
– Contemporary American Pilsner
– International Pilsner

FRESH HOP STYLES

56B. Fresh Hop Hazy Pale Ale
4.1- 6.5% ABV, amber or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance.

56C. Fresh Hop IPA
6.6 – 8.0% ABV, copper or lighter in color. Beers should be clear though hop haze is acceptable. Hazy or juicy versions should be entered in Fresh Hop Hazy IPA.

56D. Fresh Hop Hazy IPA
6.6 – 8.0% ABV, amber or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance.

56E. Fresh Hop Imperial IPA
Over 8.0% ABV, copper or lighter in color. Beers should be clear though hop haze is acceptable. Detectable alcohol is acceptable, but should not distract from the (fresh) hop character. Hazy or juicy versions should be entered in Fresh Hop Hazy Imperial IPA.

56F. Fresh Hop Hazy Imperial IPA
Over 8.0% ABV, copper or lighter in color. Haziness may derive from any source or technique, though it should not detract from appearance. Detectable alcohol is acceptable, but should not distract from the (fresh) hop character.

56G. Fresh Hop Lagers
4.0 – 8.0% ABV. Lagers of any base style are acceptable.

56H. Fresh Hop Saisons or Sour Beers
4.0 – 8.0% ABV, pale yellow to amber. Low level Brettanomyces characteristics are acceptable but should not overpower the primary fermentation profile or fresh hop character.

56I. Fresh Hop Beer- Other Styles
Fresh hop beers from base styles not otherwise specified.

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