A. American Pale Lager: (Includes American Standard and Premium Pale Lagers; entrant should specifiy exact style on the entry/recipe form and bottle label.) Light grain and flowery hop aromas (some may have slightly fruity aromas from yeast and hop varieties used), pale straw to pale gold color, crisp and dry flavor (can have some slight sweetness) and very light body from use of 40% or more grain adjuncts such as rice or corn. Premium styles may include use of 2-row malts and only 20% adjuncts. Delicate and dry, with high carbonation. O.G. 1.040-1.048, I.B.U. 10-15, alcohol 3.2-4.8% v/v. Commercial Examples: Standard: Budweiser (U.S.), Coors Banquet (U.S.). Premium: Henry Weinhard's Private Reserve (U.S.), Michelob (U.S.).

B. American Pre-Prohibition Lager: Very early in the 20th century, these lagers were common in the United States. Typical formulations included 6-row malt and about 20% corn adjunct such as flaked maize. Higher gravities and bittering levels placed their inspiration closer to Pilsener and Dortmund models than more modern American Pale Lager, resulting in a fuller body and richer flavor. O.G. 1.050-1.060, I.B.U. 25-40, alcohol 4.2-6.0% v/v. Commercial examples: Anheuser-Busch Faust (U.S.).

C. American Red Lager: A derivative of the American Pale Lager style that leans toward the German Marzen style, using adjunct malts to achieve a red color and toasty-malty flavor. Parameters are otherwise the same as for American Pale Lager. Commercial examples: Henry Weinhard's Red Lager (U.S.), Red Wolf Lager (U.S.).

A. Munich Helles: Bavarian version of light lager, with a distinctively 'sweet' malty profile to balance the carbonate water source. Grain and malt flavors and aromas predominate, with just enough hops to balance. Light aroma hops may also be featured. Less well attenuated than pilsener and thus fuller-bodied. Medium gold in color. Medium bodied. O.G. 1.044-1.052, I.B.U. 20-30, alcohol 4.5-5.5% v/v. Commercial examples: Spaten Munich Light (Germany), EKU Bavarian Light (Germany).

B. Bohemian Pilsener: The original inspiration for most other light lager beer styles. Aroma is notable for rich, complex malt and spicy, floral hop bouquet. Light gold to deep copper-gold in color. Flavor is complex; use of soft water allows greater intensity of malt and hop flavors without harshness, with malty sweetness giving way to a crisp, lingering hop bitter in the finish. Medium bodied. O.G. 1.043-1.050, I.B.U. 25-45, Alcohol 4.3-4.8% v/v. Commercial examples: Pilsner Urquell (Czech.), Staropramen (Czech.), Baderbrau (U.S.), Dock Street Pilsner (U.S.).

C. North German Pils: An adaptation of the Bohemian Pilsener style, but paler in color and more dry and tart all around due to differences in malt, hops and water character and greater attenuation. Aroma features grain and distinctive, flowery 'noble' hops. Color light gold to medium gold. Flavor crisp and tart, with prominent hop bitter. Light to medium in body. O.G. 1.044* 1.048, I.B.U. 30-45, alcohol 5.0% v/v. Commercial examples: Koenig-Pilsener (Germany), Bitberger Pils (Germany), Holsten (Germany).

A. American Wheat Ale: The American approach to wheat beers, largely pioneered by West Coast microbreweries, involves fermentation with an ale yeast that does not produce the "clove spice" complex found in the German styles. This produces a very light, soft beer dominated by the delicate "bread-like" grain flavors and aromas characteristic of wheat; hopping rate for flavor is generally very low, but some aroma hops may be used. Some fruity esters may be present from warm fermentation. Most are made with a proportion of wheat malt well in excess of 50%. The light, "fluffy" body and low alcohol level make for good summertime drinking. Color pale straw to pale gold; darker versions are possible but largely unknown. O.G. 1.040-1.046, I.B.U. 15-20, alcohol 4.0-4.5% v/v. Commercial examples: Anchor Wheat (U.S.), Anderson Valley High Rollers Wheat (U.S.), Wheathook (U.S.).

B. American Honey Wheat Ale: This is an adaptation of the American Wheat Ale style, brewed to feature honey in aroma, flavor and texture. Parameters are otherwise the same as for American Wheat Ale. No fruit is used in this style, see Specialty Beers, below. Commercial examples: Pete's Wicked Honey Wheat (U.S.), Oregon Honey Beer (U.S.).

A. English Ordinary and Best Bitter: (Entrant should specifiy exact style on the entry/recipe form and bottle label.) Originally a draft ale served very fresh under low pressure and cool temperature. Medium gold to medium copper-brown in color. Grain, malt and mineral flavors tend to predominate over hop flavor and bitter, although there are exceptions, with enough hop presence to balance and add interest. Relatively warm and rapid fermentation produces a fruity, estery aroma and flavor. Low carbonation, medium to full body. Brewed from a low gravity and without much bittering to produce a beer that can be consumed in quantity. This subclass includes Special or Best Bitter, which is brewed from the higher end of the gravity range. O.G. 1.030-1.045, I.B.U. 17-38, alcohol 3.0-4.8% v/v. Commercial examples: Ordinary: Fuller’s London Pride (U.K.), Boddington's Pub Draught (U.K.). Best: Greene King Abbott Ale (U.K.), Ruddles (U.K.).

B. Scottish Light and Heavy: (Entrant should specifiy exact style on the entry/recipe form and bottle label.) Light is the Scottish equivalent of English Mild Ale, a low-alcohol beer that is mildly hopped. Heavy is a mildly hopped, full-flavored ale of medium body and substantial residual sweetness, balanced by the presence of roasted barley. Reddish-brown color, with a maltier and softer character than English Ordinary Bitter. Moderate to low carbonation. As is the case for all Scottish ales in comparison to their English cousins, these beers are darker in color and maltier but less estery, with less of the mineral character due to relatively soft brewing water. Light: O.G. 1.030-1.035, I.B.U. 10-15, alcohol 3.0-4.0% v/v. Commercial examples: None cited. Heavy: O.G. 1.035-1.040, I.B.U. 12-17, alcohol 3.5-4.0% v/v. Commercial examples: None cited.

C. English Extra Special Bitter (E.S.B.): Derivative of Ordinary Bitter, but brewed from a higher gravity and featuring a richer, maltier palate flavor and more hop bittering to match the increased maltiness. O.G. 1.042-1.050, I.B.U. 20-40, alcohol 3.5-5.0% v/v. Commercial examples: Fuller’s E.S.B. (U.K.).

D. Scottish Export: A stronger, drier beer than the Heavy, with a higher carbonation level. Slightly higher bittering level and strength are preservative factors improving the beer's survival in export, thus the name. O.G. 1.040-1.050, I.B.U. 15-20, alcohol 4.0-4.5% v/v. Commercial examples: Belhaven (U.K.), MacEwan's Export Ale (U.K.).

E. Irish Ale: (Includes Irish Mild, Irish Bitter, and Irish Export Ale; entrant should specifiy exact style on the entry/recipe form and bottle label.) These have much in common with Scottish Ales--soft water, malt-dominated flavor, low hopping rate--but have an aroma that is much more fruity-estery due to their higher fermentation temperatures. Brewing parameters are otherwise the same as for Scottish Bitters. Many feature a distinctly red color and are usually lighter in color than their Scottish cousins. Commercial examples: Grant's Celtic Ale (U.S., Mild, like Scottish Light), Dempsey's Ale (U.S., Bitter, like a lighter-colored Scottish Heavy or an Ordinary Bitter), George Killian's Irish Red (U.S., Export, brewed under license, like Scottish Export).

A. Classic British Pale Ale: Thought by many to be the bottled equivalent of Bitter Ale, and reflecting the higher hop, alcohol and carbonation levels needed to preserve it in such a form. Color light copper to deep copper. Aroma features fine hops with malt for balance. Flavor similarly features hops, and minerals on the palate in many versions, with good support from malt that is rich yet light. Generally a well-attenuated beer, with light to medium body and medium carbonation. O.G. 1.045-1.060, I.B.U. 17-55, alcohol 4.5-5.5% v/v. Commercial examples: Bass Pale Ale (U.K.), Samuel Smith's Old Brewery Pale Ale (U.K.), Double Diamond Ale (U.K.).

A. British-Style India Pale Ale: A style of Pale Ale that became renowned for its ability to survive long sea voyages to the British colonies in India, achieved by significantly higher hopping rates and, in most versions, higher alcohol levels, as preservative factors. Color may be paler than that of Classic British Pale Ale due to the increased amount of pale malt, and ranges from medium gold to medium copper. Versions in the British style feature the rich maltiness typical of British beers, a well-established hop bitterness, and often a substantial mineral presence which may accentuate the hop bitterness further. O.G. 1.055-1.076, I.B.U. 40-60, alcohol 5.5-7.7% v/v. Commercial examples: Samuel Smith's India Ale (U.K.), Fuller’s India Pale Ale (U.K.).

B. American-Style India Pale Ale: An adaptation of the original British style to suit American tastes. Most versions are distinctly more pale than the British model and range from medium gold to medium copper in color. Prominently featured is a powerful hop presence throughout, from aromatic start to crisply bitter finish. The bold, clean character of American malt and hops are a distinct contrast to the softer profile typical of the style's British origins. O.G. 1.055-1.076, I.B.U. 40-80, alcohol 5.5-7.7% v/v. Commercial examples: Anchor Liberty Ale (U.S.), Oregon India Pale Ale (U.S.).

A. Kolsch: This blond Altbier, or "old" style German ale, originates in Cologne and is brewed to rather strict legal standards, including 10-20% wheat. This delicate beer is known for its distinctive 'fruity-winey' bouquet, with a gentle hop dryness in the finish. The overall effect is crisp, light-bodied, dry, and distinctively hoppy, and may be an inspiration from the Pilsner style. OG 1.045-1.047, IBU 16-34, alcohol 5.0% v/v. Commercial examples: Kuppers Kolsch (Germany).

B. Altbier: These traditional German ales tend to be well-hopped in bitterness, and have a less fruity or estery character than British or Belgian ales with a distinctively dry and aggressive yeast flavor instead. This style is similar in some respects to British Pale Ale, but with a drier 'continental' malt flavor, and aroma hops are not nearly as prominent. Pale, amber and dark versions are known, color ranges from light gold to rich copper to dark brown. Light to medium body; darker versions can be fuller bodied. OG 1.040-1.055, IBU 28-55, alcohol 4.5-4.7% v/v. Commercial examples: Samuel Adams Boston Ale (U.S.), St. Stan's Amber, Fest and Dark Alt (U.S.).

C. Biere de Garde (French Country Ale): Primarily brewed on the French side of the French-Belgian border region, these rich beers reflect the farmhouse brewing tradition of this area. Substantially malty in flavor and body, the unique top-fermenting yeasts used impart an earthy, slightly sour-acidic edge to the flavor which gives a wine-like complexity as well as enhanced aging potential. Hops provide stability and balance, but the malt and yeast flavors dominate. Aroma may be fruity from top fermentation and spicy from high-kilned Vienna-style malts and certain hop varieties; a faint oak presence may be detectable. Pale, amber and dark versions are made, and some are bottom-fermented with warm-tolerant yeasts. Medium to full body. O.G. 1.060-1.076, I.B.U. 20-30, alcohol 6.5-8.5% v/v. Commercial examples: Jenlain (by Duyck, France), Brasseurs Biere de Paris (France).

D. Weizenbock: A strong Bavarian wheat beer, featuring many of the same characteristics of the normal-strength Weizen style but with greater intensity of malt flavor, fuller body and a higher alcohol level. Some versions may be called Doppelweizen. Color is slightly darker as well. O.G. 1.064-1.080, I.B.U. 15-25, alcohol 6.6-7.5% v/v. Commercial examples: Erdinger Pikantus Weizenbock (Germany), Schneider Wheat Doppelbock (Germany).

A. Vienna: The classic amber lager style, developed by use of the unique high-kilned Vienna malt and reflecting the nutty, toasty aromas and flavors of that malt. Although the beer may be slightly sweet on the palate, it should have a fairly dry finish. Use of hops can vary, but they are not usually prominent either in aroma or flavor, simply in balance. Vienna water is hard, so some mineral flavor may well be present. Color is dark gold to red amber. Medium bodied. O.G. 1.046-1.052, I.B.U. 18-35, alcohol 4.6-5.0% v/v. Commercial examples: Dos Equis (original, not the light lager, Mexico).

B. Marzen/Oktoberfest: An adaptation of the Vienna style that is a bit stronger, but still seeks to feature the unique Vienna malt flavor and aroma. A long period of lagering provides crispness and depth. O.G. 1.050-1.061, I.B.U. 22-35, alcohol 5.0-6.0% v/v. Commercial examples: Spaten Oktoberfest (Germany), Paulaner Oktoberfest (Germany), EKU Oktoberfest (Germany).

C. Latin American Malta: Dark lager beer with a very sweet finish and soft roasty character to the flavor which is popular in many areas of Central and South America. It is distinguished from the German-inspired dark lagers by its lack of the grainy continental European malt character. Fairly full-bodied due to residual sweetness, very dark brown in color. Not to be confused with Malta, a sweet, non-alcoholic malt-based 'soda'. O.G. 1.042* 1.052, I.B.U. 15-25, alcohol 3.5%-4.5% v/v. Commercial examples: Negra Modelo (Mexico), San Miguel Dark (Phillipines), Callao Dark Export (Peru).

D. Munich Dunkel: The classic dark lager style of Munich, featuring a sweet, intensely malty flavor profile and a full, round body; the hop character is relatively low. Versions from the Northern Bavarian region of Franconia are brewed from a bit higher gravity with a more intense flavor. Medium to full bodied. O.G. 1.050-1.062, I.B.U. 20-30, alcohol 4.8-5.6% v/v. Commercial examples: Ayinger Altbairisch Dunkel (Germany), Spaten Munich Dark (Germany), Kulmbacher Reichelbrau (Germany).

These beers are brewed by many microbreweries in the United States. Color is generally deep red amber to brown amber. Aroma features hops generally more than malt, but a goodly amount of both. Flavor is notable for complex, medium-dry maltiness, usually from caramel and/or high-kilned malts such as Munich and occasionally a small amount of dark roasted malts. Also present is a prominent, often fruity hop palate flavor with controlled bitterness in the finish. Overall, these beers are reflective of the bold, clean taste of domestic malt and hops and the effect is refreshing, yet substantial. Medium to full body. A bread-like essence of ale yeast is common. O.G. 1.048-1.060, I.B.U. 30-55, alcohol 4.5-5.5% v/v. Commercial Examples: Red Seal Ale (U.S.), Dock Street Amber (U.S.), Mad River Jamaica Red Ale (U.S.)

A. Mild Ale: A low-gravity ale also 'mild' in hop bitterness (from whence it takes its name), and known for a malty and sometimes fruity palate flavor. Low alcohol content makes for a beer that can be consumed in quantity. Although there are pale mild ales, most are dark and derive their flavor in part from kettle caramelization, caramel malts and perhaps some roasted malts or roasted barley. Color deep copper to dark brown. Medium bodied. Lack of either alcohol or hops makes for a fast-maturing beer that does not travel well. O.G. 1.030-1.037, I.B.U. 10-25, alcohol 2.5-3.5% v/v. Commercial examples: None cited.

B. Southern English Brown Ale: Dark brown and almost opaque in color, this beer has a decidedly sweet palate from use of caramel malts and is brewed from a low gravity producing a low alcohol content. O.G. 1.030-1.045, I.B.U. 10-25, alcohol 2.5-3.5% v/v. Commercial examples: None cited.

C. Northern English Brown Ale: Also known as "nut brown ale" or "strong brown ale", these beers feature a dryer, 'nuttier' malt flavor than their Southern English cousins, with higher hop bittering and alcohol levels as well. Color may well be a touch lighter and clearer than in the Southern style. O.G. 1.045- 1.055, I.B.U. 20-35, alcohol 3.5-4.5% v/v. Commercial examples: Samuel Smith's Nut Brown Ale (U.K.), Newcastle Brown Ale (U.K.).

A. Strong Ale: In the British style, an ale of high alcoholic strength, yet generally not so strong or richly full-bodied as a barleywine. Most feature malty and fruity flavors and aromas, with esters well-developed from a warm fermentation, although the finish may be dry from the use of hops. Medium to full bodied. Medium amber to very dark red-amber in color. O.G. 1.060-1.098, I.B.U. 30-90, alcohol 6.5-10.0% v/v. Commercial examples: Felinfoel Welsh Ale (U.K.).

C. Wee Heavy: This is the strong "Scotch Ale" best known to the rest of the beer world among Scottish brews. These rich beers feature a very full-bodied, malty character with some kettle caramelization; a buttery aroma may also be present. The hopping rate is higher in comparison with other Scottish ales to compensate for the flavor effect of intense maltiness. Some very slight roasted malt qualities may be provided by the limited use of dark roasted malt or roasted barley. O.G. 1.060-1.085, I.B.U. 15-35, alcohol 6.0-8.0% v/v. Commercial Examples: Traquair House Ale (U.K.), MacAndrew's Scotch Ale (U.K.), MacEwan's Scotch Ale (U.K.).

D. British-Style Barleywine: The strongest and richest of British ales. Many feature fruity aromas and flavors from esters produced by the heat of fermentation, and may possess a residual flavor of unfermented sugar. High hopping rates are used to balance the concentrated maltiness and/or sweetness of these powerful beers. Pale and dark styles are known, and color may range from rich gold to very dark amber into brown. Flavor notable for great intensity of malt and prominent hop bitter for balance; well-aged examples may also show oxidative flavors as in Old Ale. Full-bodied, generally low carbonation. O.G. 1.072-1.127, I.B.U. 50-100, alcohol 7.5-12.5% v/v. Commercial examples: Young's Old Nick (U.K.), Adnam's Tallyho (U.K.).

E. American-Style Barleywine: Obviously inspired by those of British origin, many American versions incorporate a stronger complement of hops throughout than the British approach, from the fruity aromas typical of dryhopping to an intensely bitter finish, which results in a harder, bolder edge to the flavor profile. Other parameters are the same as for British-Style Barleywine. Commercial examples: Anchor Old Foghorn (U.S.), Sierra Nevada Bigfoot (U.S.), Rogue Old Crustacean (U.S.).

A. Maibock / Helles (Pale) Bock: Bock beers are strong lagers. They are known for their intense malty flavor and aroma, which gives the impression of sweetness without much actual residual sugar present. Hops are used only to balance the intense maltiness. Maibock is a traditional type of bock brewed over the winter for springtime consumption, usually pale to amber in color. Full-bodied. O.G. 1.066-1.074, I.B.U. 20-35, alcohol 6.5-7.0 v/v. Commercial examples: Ayinger Maibock (Germany), Spaten Premium Bock (Germany), EKU Edelbock (Germany).

B. Traditional Dark Bock: Dark bocks will include in their makeup the darker grades of high-kilned Munich malts and dark caramel malts, creating a deep and complex malt flavor that encompasses graininess, caramelly body and often a raisiny finish. These flavors are often enhanced by decoction mashing techniques. Color deep amber to dark brown, full-bodied. Brewing parameters are otherwise the same as for Maibock / Helles (Pale) Bock. Commercial examples: Kulmbacher Monkshof Bock (Germany), Frankenmuth Bock (U.S.).

C. American Bock Beer: Always a dark lager, and usually brewed from lower gravities than German bocks for the preferences of the American market. Some will feature a dry, roasty malt flavor while others have a smoother, sweeter profile. Most reflect the drier and less intensely malty quality of American malt. Hops play a background role in flavor and aroma as in German bocks. O.G. 1.046-1.062, I.B.U. 18-25, alcohol 4.5-5.5% v/v. Commercial examples: Augsburger Bock (U.S.), Berghoff Bock (U.S.).

A. British Porter: A dark ale said to have been originally a blend of different beers. Perhaps the most variable of beer styles, most versions fall somewhere between Stout and Brown Ale in their style characteristics: fairly full body, a chocolaty or coffee-like dryness from the distinctive roastiness of dark roasted malts, a fruity aroma and flavor provided by ale yeast, and definite hop character that balances, but does not overwhelm, these other factors. Color is very dark brown to black. Preferred gravities do not exceed 1.058 or so, frequently lower, although historical versions may have been stronger than this. Most are brewed from rather hard water. Although some sweetness may be present on the palate, these beers usually finish dry in flavor and aftertaste. O.G. 1.048-1.058, I.B.U. 25-55, alcohol 4.5-6.0% v/v. Commercial examples: Young's London Porter (U.K.), Samuel Smith's Taddy Porter (U.K.), Fuller’s London Porter (U.K.).

A. Dry (Irish) Draught Stout: This is the rich, dry, nutty, low gravity dark draft ale of Ireland. Dryness comes from use of roasted, unmalted barley and a high hop bittering rate, producing a characteristic tannic flavor; richness and body from flaked unmalted barley may also add a certain creaminess. Generally brewed from water fairly high in carbonates, which buffer the acidity of the dark roasted barley and accentuate the hop bitterness. Buttery, estery aromas may be present from the yeast strains typically used. Color is completely black. O.G. 1.040-1.046, I.B.U. 40-85, alcohol 4.4-5.1% v/v. Commercial examples: Guinness Pub Draught (Ireland), Murphy's Pub Draught (Ireland).

A. Dry (Irish) Extra Stout: The bottled version of Irish Stout, much stronger than the draught style, and thus richer in flavor and fuller-bodied. O.G. 1.055-1.075, I.B.U. 45-85, alcohol 5.4-6.8% v/v. Commercial examples: Guinness Extra Stout.

B. Sweet (English) Export and Oatmeal Stout: These are stronger bottled versions of English stout. Oatmeal is used in some versions to add body and a soft, grainy sweetness, and lactose may also be used. O.G. 1.050-1.065, I.B.U. 25-55, alcohol 4.5-7.0 v/v. Commercial examples: Samuel Smith's Oatmeal Stout (U.K.), Young's Oatmeal Stout (U.K.).

C. Foreign-Style Stout: A higher-gravity adaptation of Irish Extra Stout and English Export Stout produced for export to tropical countries, and in some cases brewed there. Some versions have acquired the acidic tang of Brettanomyces yeast from wooden aging vessels. Fruity esters, and some sherry-like oxidation notes in aged samples may be present, which identify this style as part-way to an Imperial Stout. O.G. 1.065-1.078, I.B.U. 40-70, alcohol 5.5-7.5% v/v. Commercial examples: Dragon Stout (Jamaica), Sheaf Stout (Australia), ABC Stout (Singapore).

A. Bavarian Krystal Weizen: A traditional wheat-based ale from Southern Germany known for the "clove-spice" phenolic aroma produced by unique ale yeast strains at elevated fermentation temperatures. A high percentage of wheat malt is used, typically from 50% to 70%. Like nearly all wheat beers, these are highly carbonated, refreshing summertime beers with a low hopping rate so as not to obscure the delicate wheat and "clove-spice" aromas and flavors. Krystal refers to the fact that this is a filtered beer. Color light straw to medium-dark straw, light body. O.G. 1.048-1.061, I.B.U. 13-17, alcohol 4.5-5.7% v/v. Commercial examples: Maisel Weizen (Germany), Erdinger Weizen (Germany).

B. Bavarian Hefeweizen: The Hefeweizen version includes suspended yeast (sometimes lager yeast) introduced at bottling, and the cloudy result lends a bread-like flavor which is much favored by those who feel that this provides nutrients. Parameters are otherwise the same as for Krystal Weizen. Commercial Examples: Weihenstephan Hefeweizen (Germany), Paulaner Hefeweizen (Germany).

C. Bavarian Dunkelweizen: This is the dark version of Bavarian Weizen, in which some darker malt has been used to feature a slightly more robust flavor. Color light amber to dark amber. Parameters are the same as for the pale Weizen styles. Commercial examples: EKU Dunkelweizen (Germany), Erdinger Dunkelweizen (Germany).

D. Berliner Weisse: This sharply sour beer, from prominent use of 20% lactobacillus culture in its fermentation, has been described as perhaps the most purely refreshing beer in the world. Wheat content is generally only about 25%. The beer is usually served with a "schuss" (dash) of raspberry- or woodruff-flavored sugar syrup to counter some of the lactic sourness. Very low hopping rate as the sourness provides the 'break' normally provided by the bittering hops. Light body, low gravity, very pale color. O.G. 1.030-1.034, I.B.U. 5, alcohol 3.0-3.5 v/v. Commercial examples: Schultheiss Berliner Weisse (Germany), Berliner Kindl Weisse (Germany).

A. Belgian Wit Bier: Also known as White Ale or Biere Blanche, these beers originally from Hoegaarden, Leuven and Brabant are made with 45-50% unmalted wheat, sometimes 5% raw oats, and the balance pale malted barley in most formulations. A sweet, honey-like aroma may be enhanced with the addition of spices such as Curacao orange peel, coriander and others. Unique ale yeast strains produce fruity flavors and a slight sourness, and in appearance there is a haziness that shimmers in a "double shine", in brewers' parlance. Light to medium bodied. O.G. 1.045-1.048, I.B.U. 15-25, alcohol 4.0-5.0% v/v. Commercial examples: Celis White (U.S.), Dentergems Riva Blanche (Belg.), Hoegaarden White (Belg.).

B. Belgian Pale Ale: These ales are typically copper-colored, fruity, spicy and soft in character, with much of their unique flavor coming from special yeast strains and in some cases from spice additions. O.G. 1.047-1.056, IBU 20-30, alcohol 4.0-5.5% v/v. Commercial examples: DeKoninck (Belg.), Palm (Belg.), Horse Ale (Belg.), Ster Ale (Belg.).

C. Saison: A summertime ale of variable strength, a characteristic orange color, high carbonation, a creaminess of texture, a fruity and citric tartness and frequently some spiciness from use of such as licorice root or anise. A medium caramel malt character is present. They are often substantially hopped, both for bitterness, and for aroma by dry-hopping. O.G. 1.052-1.080, I.B.U. 15-35, alcohol 5.6-7.5% v/v. Commercial examples: DuPont Saison, Moinette and Laforet (Belg.).

D. Abbey Dubbel (Double) Ale: Abbey ales are generally rich, usually strong ales brewed at or for abbeys of the Trappist (Cistercian) and Norbertine orders. Dubbels are dark amber-brown in color with a rich malty flavor that may give way to some hoppy dryness in the finish, and most have a fairly full body. A significant contribution to color and flavor comes from dark candy sugar tradtionally added as a kettle adjunct, and the Belgian yeast strains used provide a spicy and fruity aroma complex. O.G. 1.063-1.070, I.B.U. 18-25, alcohol 6.0-7.5% v/v. Commercial examples: Affligem Dubbel (Belg.), Grimbergen Dubbel (Belg.).

E. Abbey Tripel Ale: A very strong, very pale and very popular style brewed in Belgium both at independent breweries and at those associated with monasteries. Color range is medium gold to rich gold, a complex citric-like fruitiness to the flavor, and distinctive aromatic spiciness and ester profile from Belgian ale yeast fermentation of a high-gravity beer. Some examples may develop a sour edge with age. Pale candi sugar added to the kettle or fermenter provides an alcohol boost and may contribute a mineral flavor. O.G. 1.070-1.095, I.B.U. 20-25, alcohol 7.0-10.0% v/v. Commercial examples: Delirium Tremens (Belg.), Grimbergen Tripel (Belg.), Piraat Ale (Belg.).

F. Abbey Ale, Other: Abbey-style Belgian ales that do not conform to either the Dubbel or Tripel styles should be entered in this substyle category. Many abbey ales are unique, and as a result original gravities, hopping levels and methods, color and body will vary considerably. Some may run to sour or salty flavor aspects, but nearly all feature the fruity-spicy character of Belgian ale yeasts. O.G. 1.050-1.095, I.B.U. 20-45, alcohol 5.2-11.2% v/v. Commercial examples: Chimay Red, Cinq Cents, and Grande Reserve (Belg.); St. Sixtus (Belg.); Rochefort 10 Degree (Belg.); Orval (Belg.).

G. Belgian Special: A "catch-all" category in recognition of the unique qualities of many minor Belgian styles. Belgian-style beers which do not conform to any other subclass category in this section should be entered here, such as a Belgian Strong Ale that is not an abbey-style ale. O.G. 1.048-1.120, I.B.U. 20-50, alcohol 5.0-11.5% v/v. Commercial examples: Duvel Ale (Belg.), Gouden Carolus (Belg.).

H. Flanders Red and Brown (Oud Bruin) Ale: (Entrant should specifiy exact style on the entry/recipe form and bottle label.) These rare beers are the "sweet-and-sour" of the beer world, deriving their sourness from lactobacilli, and even acetobacters in the case of the Red beers. Long aging and some blending of young and well-aged beer may occur, for smoothness and complexity. Much of the hop character is lost during aging. Red beers are distinctly tart/sour, Brown beers less so with more malty/fruity complexity. O.G. 1.045-1.048 for young styles and 1.052 or so for well-aged types, I.B.U. 20-35, alcohol 4.6-5.5% v/v. Commercial examples: Red: Rodenbach (Belg.). Brown: Liefman's Gouden Band (Belg.).

A. Fruit and vegetable-flavored: (Entrant should specify any fruit or vegetable ingredients that judges should know about on the entry/recipe form and bottle label, and whether the beer is an ale or a lager.) Any entries which also contain spices should be entered under Subclass D, Other, below.) Beers featuring fruits and/or vegetables for flavor, color and/or aroma. Commercial examples: Samuel Adams Cranberry Lambic (U.S.), Portland Wheat Berry (U.S.).

B. Herb- and/or Spice-flavored: (Entrant should specify any herb or spice ingredients that judges should know about on the entry/recipe form and bottle label, and whether the beer is an ale or a lager.) Beers featuring herbs and/or spices for aroma, flavor and/or color. Commercial examples: San Andreas Woodruff Beer (U.S.), Cave Creek Chili Beer (U.S.).

C. Rauch (smoke-flavored): Originally a traditional style from Northern Bavaria resulting from the kilning of malt over beechwood fires, the resulting smoky flavor and aroma lasting into the finished beer. The technique and flavor impact has been adapted to other styles, notably porter. Brewer should specify whether the beer is an ale or a lager. Commercial examples: Kaiserdom Bamberger Rauchbier (Germany), Rogue Rauch Ale (U.S.).

A. Traditional Mead: These meads are made from honey, water and often an organic source of acidity such as citrus fruits. Emphasis is on the honey character, which will vary considerably depending on the honey source. A 'Sack' mead has the character of a fine sherry wine from oxidative flavors and aromas gained through aging. There are many other possibilities. Commercial examples: Chaucer's Mead, Bargetto Winery (U.S.).

B. Melomel: (Brewer should specify the fruit used on the entry/recipe form and bottle label.) Mead made with fruit or fruit juice in order to feature the color, flavor and aroma of the fruit source in balance with the honey character. A 'Cyser' is made with apples as the fruit or juice source; 'Pyment' or 'Clarre' is made using grapes as the fruit. Commercial examples: none cited.

C. Metheglin: (Brewer should specify the herbs and/or spices used on the entry/recipe form and bottle label.) Mead made with herbs and/or spices to impart the aroma, flavor and/or color of the herb or spice source, in appropriate balance with the honey character. Commercial examples: none cited.

D. Braggot, or Bracket: Mead brewed from a combination of honey and malt. The amount of honey used must be a significant portion of the fermentables, i.e. 50% or more, for this to qualify as a mead, rather than a honey-enhanced beer. Both honey and malt character should be evident. Commercial examples: none cited.

E. Mead, Other: (Brewer should specify ingredients that judges should know about on the entry/recipe form and bottle label.) A "catch-all" category for meads which don't fit in the above categories, such as Hippocras, a metheglin-pyment. Commercial examples: none cited.

F. Cider: (Includes Traditional, New England, and Specialty; entrant should specifiy exact style on the entry/recipe form and bottle label.) Fermented apple juice, with or without sugar adjuncts. Traditional: Either still or sparkling, O.G. 1.045-1.061; New England Style: With adjuncts of white or brown sugar, molasses, and/or raisins, O.G. 1.061-1.105; Specialty Cider: An 'open' style in which any adjuncts may be used, O.G. 1.045-1.105. Commercial examples: Ace Cider (U.S.), Wyder's Cider (Canada).