Style Guidelines

Brewers Association Category Comparison
Brewers AssociationBest of Craft Beer Awards
Adambier33. Rare & Historical Beers
Aged Beer48. Experimental Beers
American-Belgo-Style Ale27. Belgian Ales
American-Style Amber Lager14. Red Beers
American-Style Amber/Red Ale14. Red Beers
American-Style Barley Wine Ale21. Barley Wines, Wheat Wine, & Rye Wine
American-Style Black Ale8. Cascadian Dark Ale
American-Style Brown Ale16. Porters & Brown Ales
American-Style Cream Ale49. American Lagers
American-Style Dark Lager51. Dark Lagers
American-Style Fruit Beer40. Fruit & Field Beers
American-Style Fruited Sour Ale34. American Sour Beers
American-Style Imperial or Double India Pale Ale4. Imperial IPA
American-Style Imperial Porter18. Imperial Porters & Brown Ales
American-Style Imperial Stout19. Imperial Stouts
American-Style India Pale Ale3. IPA
American-Style India Pale Lager54. Hop-Forward Lagers
American-Style Lager49. American Lagers
American-Style Light Lager48. Light Lagers
American-Style Maerzen/Oktoberfest51. Dark Lagers
American-Style Malt Liquor49. American Lagers
American-Style Pale Ale2. Pale Ale
American-Style Pilsener54. Hop-Forward Lagers
American-Style Sour Ale34. American Sour Beers
American-Style Stout17. Stouts
American-Style Strong Pale Ale2. Pale Ale
3. IPA
American-Style Wheat Beer23. American Wheat Beers
American-Style Wheat Wine Ale21. Barley Wines, Wheat Wine, & Rye Wine
Australasian, Latin American or Tropical-Style Light Lager48. Light Lagers
Australian-Style Pale Ale2. Pale Ale
Baltic-Style Porter18. Imperial Porters & Brown Ales
Bamberg-Style Bock Rauchbier42. Smoke Beers
Bamberg-Style Helles Rauchbier42. Smoke Beers
Bamberg-Style Maerzen Rauchbier42. Smoke Beers
Bamberg-Style Weiss Rauchbier42. Smoke Beers
Belgian-Style Blonde Ale27. Belgian Ales
Belgian-Style Dubbel27. Belgian Ales
Belgian-Style Flanders Oud Bruin or Oud Red Ale29. Spontaneous Fermentation Beers
Belgian-Style Fruit Beer40. Fruit & Field Beers
Belgian-Style Fruit Lambic29. Spontaneous Fermentation Beers
Belgian-Style Lambic29. Spontaneous Fermentation Beers
Belgian-Style Quadrupel28. Strong Belgian Ales
Belgian-Style Session Ale27. Belgian Ales
Belgian-Style Speciale Belge27. Belgian Ales
Belgian-Style Strong Blonde Ale28. Strong Belgian Ales
Belgian-Style Strong Dark Ale28. Strong Belgian Ales
Belgian-Style Table Beer27. Belgian Ales
Belgian-Style Tripel28. Strong Belgian Ales
Belgian-Style Witbier27. Belgian Ales
Berliner-Style Weisse32. German Sour Beers
Bohemian-Style Pilsener54. Bohemian Pilsner
Breslau-Style Schoeps33. Rare & Historical Beers
Brett Beer37. Brett Beers
British-Style Barley Wine Ale21. Barley Wines, Wheat Wine, & Rye Wine
British-Style Imperial Stout19. Imperial Stouts
Brown Porter16. Porters & Brown Ales
California Common Beer33. Rare & Historical Beers
Chili Pepper Beer43. Flavored Beers
Chocolate or Cocoa Beer43. Flavored Beers
Classic Australian-Style Pale Ale2. Pale Ale
Classic English-Style Pale Ale12. English Ales
Classic French & Belgian-Style Saison30. Classic Saisons & Farmhouse Beers
Classic Irish-Style Dry Stout17. Stouts
Coffee Beer41. Coffee Beers
Contemporary American-Style Lager54. Hop-Forward Lagers
Contemporary American-Style Light Lager48. Light Lagers
Contemporary American-Style Pilsener54. Hop-Forward Lagers
Contemporary Belgian-Style Spontaneous Fermented Ale29. Spontaneous Fermentation Beers
Contemporary-Style Gose32. German Sour Beers
Dortmunder/European-Style Export50. Light German Lagers
Double Hoppy Red Ale14. Red Beers
Dutch-Style Kuit, Kuyt or Koyt33. Rare & Historical Beers
English-Style Brown Ale16. Porters & Brown Ales
English-Style Dark Mild Ale12. English Ales
English-Style India Pale Ale12. English Ales
English-Style Pale Mild Ale12. English Ales
English-Style Summer Ale12. English Ales
European-Style Dark Lager51. Dark Lagers
Experimental Beer48. Experimental Beers
Experimental India Pale Ale9. Experimental Hop-Forward Beers & Other IPAs
Export-Style Stout17. Stouts
Extra Special Bitter12. English Ales
Field Beer40. Fruit & Field Beers
Finnish-Style Sahti33. Rare & Historical Beers
Franconian-Style Rotbier14. Red Beers
French-Style Bière de Garde30. Classic Saisons & Farmhouse Beers
Fresh Hop BeerNo Fresh Hop category offered this year
Fruit Wheat Beer40. Fruit & Field Beers
German-Style Altbier14. Red Beers
German-Style Doppelbock52. Bocks
German-Style Eisbock52. Bocks
German-Style Heller Bock/Maibock52. Bocks
German-Style Koelsch11. Kölsch
German-Style Leichtbier48. Light Lagers
German-Style Leichtes Weizen26. German Wheat Beers
German-Style Maerzen51. Dark Lagers
German-Style Oktoberfest/Wiesn51. Dark Lagers
German-Style Pilsener53. German Pilsner
German-Style Rye Ale22. Rye Beers
German-Style Schwarzbier51. Dark Lagers
Ginjo Beer or Sake-Yeast Beer35. Mixed-Culture Beers
Gluten-Free Beer25. Gluten-Free Beers
Golden or Blonde Ale10. Golden or Blonde Ale
Grodziskie42. Smoke Beers
Herb and Spice Beer43. Flavored Beers
Historical Beer33. Rare & Historical Beers
Imperial Red Ale15. Strong Red Beers
International-Style Pale Ale2. Pale Ale
International-Style Pilsener54. Hop-Forward Lagers
Irish-Style Red Ale14. Red Beers
Juicy or Hazy Imperial or Double India Pale Ale7. Hazy or Juicy Imperial IPA
Juicy or Hazy India Pale Ale5. Hazy or Juicy Pale Ale
Juicy or Hazy Pale Ale5. Hazy or Juicy Pale Ale
Juicy or Hazy Strong Pale Ale5. Hazy or Juicy Pale Ale
6. Hazy or Juicy IPA
Kellerbier or Zwickelbier50. Light German Lagers
Kentucky Common Beer33. Rare & Historical Beers
Leipzig-Style Gose32. German Sour Beers
Mixed-Culture Brett Beer35. Mixed-Culture Beers
Munich-Style Dunkel51. Dark Lagers
Munich-Style Helles50. Light German Lagers
New Zealand-Style India Pale Ale3. IPA
New Zealand-Style Pale Ale2. Pale Ale
Non-Alcohol Malt Beverage39. Non-Alcoholic Beers
Oatmeal Stout17. Stouts
Old Ale20. Strong Ale/Old Ale & Scotch Ale/Wee Heavy
Ordinary Bitter12. English Ales
Other Belgian-Style Ale27. Belgian Ales
28. Strong Belgian Ales
Other Strong Ale or Lager48. Experimental Beers
Pumpkin Spice Beer43. Flavored Beers
Pumpkin/Squash Beer40. Fruit & Field Beers
Robust Porter16. Porters & Brown Ales
Rye Beer22. Rye Beers
Scotch Ale or Wee Heavy20. Strong Ale/Old Ale & Scotch Ale/Wee Heavy
Scottish-Style Export Ale13. Scottish Ales
Scottish-Style Heavy Ale13. Scottish Ales
Scottish-Style Light Ale13. Scottish Ales
Session Beer38. Session Beers
Session India Pale Ale1. Hop-Forward Session Beers
Smoke Beer42. Smoke Beers
Smoke Porter42. Smoke Beers
South German-Style Bernsteinfarbenes Weizen26. German Wheat Beers
South German-Style Dunkel Weizen26. German Wheat Beers
South German-Style Hefeweizen26. German Wheat Beers
South German-Style Kristal Weizen26. German Wheat Beers
South German-Style Weizenbock26. German Wheat Beers
Special Bitter or Best Bitter12. English Ales
Specialty Beer24. Specialty Grains & Fermentables
Specialty Honey Beer24. Specialty Grains & Fermentables
Specialty Saison31. Specialty Saisons & Farmhouse Beers
Strong Ale20. Strong Ale/Old Ale & Scotch Ale/Wee Heavy
Swedish-Style Gotlandsdricke33. Rare & Historical Beers
Sweet Stout or Cream Stout17. Stouts
Traditional Belgian-Style Gueuze29. Spontaneous Fermentation Beers
Traditional German-Style Bock52. Bocks
Vienna-Style Lager51. Dark Lagers
Wild Beer29. Spontaneous Fermentation Beers
Wood- and Barrel-Aged Beer46. Wood- & Barrel-Aged Beers Under 8%
Wood- and Barrel-Aged Sour Beer35. Mixed-Culture Beers

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.

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.

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.

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. Baltic Porter and imperial versions of Category 16 beers.

19. Imperial Stouts
Over 8.1% ABV, dark brown to black in color. Imperial versions of Category 17 beers.

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.

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.

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. Session Beers
Under 5.0% ABV. Intended for lower than traditional ABV examples of extant beer styles. Beer styles which may normally fall under 5.0% (a 4.3% Irish Stout for example) should still be entered in their respective categories.
NOT Allowed:
– Hop-forward session beers
– American Light Lagers
– Beer styles listed elsewhere that traditionally fall under 5.0% ABV

39. Non-Alcoholic Beers
Under 0.5% ABV. Non-alcoholic versions of any beer style, including hop-forward versions.

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.

40. 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.

41. 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.

42. 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.

43. 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

44. 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.

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

46. 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.

47. 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.

48. 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

49. 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

50. 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

51. Light German 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:
– Helles
– Festbier
– Dortmunder
– Export Lager
– Kellerbier/Zwickelbier

52. 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.
Allowed:
– Vienna Lager
– Maerzen
– Oktoberfest
– Dunkel
– Schwarzbier
– European Dark Lager
– American Dark Lager

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

54. 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.

55. 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.

56. 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

 

2022 Best of Craft Beer Awards Style Guidelines © Original Gravity Events