Brouwhulp xml files voor Brouwvereniging Rotterdam
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<?xml version="1.0"?>
<STYLES>
<STYLE>
<NAME>American Amber Ale</NAME>
<NOTES>Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide. Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>American Ale</CATEGORY>
<CATEGORY_NUMBER>10</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.015</FG_MAX>
<IBU_MIN>25</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>19.7</COLOR_MIN>
<COLOR_MAX>33.49</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<PROFILE>Aroma: Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.</PROFILE>
<INGREDIENTS>Pale ale malt, typically American two-row. Medium to dark crystal malts. May contain specialty grains which add character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate &amp;amp; carbonate content.</INGREDIENTS>
<EXAMPLES>North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill&amp;apos;s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell&amp;apos;s Amber</EXAMPLES>
<DISPLAY_OG_MIN>1.045 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.015 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>25 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>51 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>88 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.045-1.060 SG</OG_RANGE>
<FG_RANGE>1.010-1.015 SG</FG_RANGE>
<IBU_RANGE>25-40 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>20-33 EBC</COLOR_RANGE>
<ABV_RANGE>4.5-6.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American Barleywine</NAME>
<NOTES>A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Strong Ale</CATEGORY>
<CATEGORY_NUMBER>19</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.08</OG_MIN>
<OG_MAX>1.12</OG_MAX>
<FG_MIN>1.016</FG_MIN>
<FG_MAX>1.03</FG_MAX>
<IBU_MIN>50</IBU_MIN>
<IBU_MAX>120</IBU_MAX>
<COLOR_MIN>19.7</COLOR_MIN>
<COLOR_MAX>37.43</COLOR_MAX>
<CARB_MIN>1.8</CARB_MIN>
<CARB_MAX>2.5</CARB_MAX>
<ABV_MIN>8</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma: Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.
Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in &amp;quot;legs&amp;quot; when beer is swirled in a glass.
Flavor: Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.</PROFILE>
<INGREDIENTS>Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.</INGREDIENTS>
<EXAMPLES>Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell’s Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog</EXAMPLES>
<DISPLAY_OG_MIN>1.080 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.120 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.016 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.030 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>50 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>120 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>51 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>99 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.8 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.5 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>8.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>12.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.080-1.120 SG</OG_RANGE>
<FG_RANGE>1.016-1.030 SG</FG_RANGE>
<IBU_RANGE>50-120 IBU</IBU_RANGE>
<CARB_RANGE>1.8-2.5 vol.</CARB_RANGE>
<COLOR_RANGE>20-37 EBC</COLOR_RANGE>
<ABV_RANGE>8.0-12.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American Brown Ale</NAME>
<NOTES>Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties. A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American
Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish. Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty Beer category (23).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>American Ale</CATEGORY>
<CATEGORY_NUMBER>10</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>35.46</COLOR_MIN>
<COLOR_MAX>68.95</COLOR_MAX>
<CARB_MIN>2</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>4.3</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<PROFILE>Aroma: Malty, sweet and rich, which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Flavor: Medium to high malty flavor (often with caramel, toasty and/or chocolate flavors), with medium to mediumhigh bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no diacetyl.
Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.</PROFILE>
<INGREDIENTS>Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity.</INGREDIENTS>
<EXAMPLES>Bell&amp;apos;s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale</EXAMPLES>
<DISPLAY_OG_MIN>1.045 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.016 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>94 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>183 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.3 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.045-1.060 SG</OG_RANGE>
<FG_RANGE>1.010-1.016 SG</FG_RANGE>
<IBU_RANGE>20-40 IBU</IBU_RANGE>
<CARB_RANGE>2.0-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>35-69 EBC</COLOR_RANGE>
<ABV_RANGE>4.3-6.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American IPA</NAME>
<NOTES>A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>India Pale Ale (IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.056</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>11.82</COLOR_MIN>
<COLOR_MAX>29.55</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<PROFILE>Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.</PROFILE>
<INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (&amp;quot;RyePA&amp;quot;) should be entered in the Specialty category.</INGREDIENTS>
<EXAMPLES>Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA</EXAMPLES>
<DISPLAY_OG_MIN>1.056 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.018 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>40 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>70 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>30 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>78 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.056-1.075 SG</OG_RANGE>
<FG_RANGE>1.010-1.018 SG</FG_RANGE>
<IBU_RANGE>40-70 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>12-30 EBC</COLOR_RANGE>
<ABV_RANGE>5.5-7.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American Pale Ale</NAME>
<NOTES>Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>American Ale</CATEGORY>
<CATEGORY_NUMBER>10</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.015</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>45</IBU_MAX>
<COLOR_MIN>9.85</COLOR_MIN>
<COLOR_MAX>27.58</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<PROFILE>Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.</PROFILE>
<INGREDIENTS>Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.</INGREDIENTS>
<EXAMPLES>Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman&amp;apos;s Pale Ale</EXAMPLES>
<DISPLAY_OG_MIN>1.045 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.015 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>30 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>45 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>25 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>72 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.045-1.060 SG</OG_RANGE>
<FG_RANGE>1.010-1.015 SG</FG_RANGE>
<IBU_RANGE>30-45 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>10-28 EBC</COLOR_RANGE>
<ABV_RANGE>4.5-6.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American Stout</NAME>
<NOTES>A hoppy, bitter, strongly roasted Foreignstyle Stout (of the export variety). Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>E</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.022</FG_MAX>
<IBU_MIN>35</IBU_MIN>
<IBU_MAX>75</IBU_MAX>
<COLOR_MIN>59.1</COLOR_MIN>
<COLOR_MAX>78.8</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>7</ABV_MAX>
<PROFILE>Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.</PROFILE>
<INGREDIENTS>Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.</INGREDIENTS>
<EXAMPLES>Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.022 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>35 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>75 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>157 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>209 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.075 SG</OG_RANGE>
<FG_RANGE>1.010-1.022 SG</FG_RANGE>
<IBU_RANGE>35-75 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>59-79 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-7.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>American Wheat or Rye Beer</NAME>
<NOTES>Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Light Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>6</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.04</OG_MIN>
<OG_MAX>1.055</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.013</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>4</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<PROFILE>Aroma: Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.
Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.
Flavor: Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.
Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.</PROFILE>
<INGREDIENTS>Clean American ale yeast, but also lager. up to 50+% wheat malt. American/noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).</INGREDIENTS>
<EXAMPLES>Bell&amp;apos;s Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye</EXAMPLES>
<DISPLAY_OG_MIN>1.040 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.055 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.013 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>30 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.040-1.055 SG</OG_RANGE>
<FG_RANGE>1.008-1.013 SG</FG_RANGE>
<IBU_RANGE>15-30 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>6-12 EBC</COLOR_RANGE>
<ABV_RANGE>4.0-5.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Applewine</NAME>
<NOTES>The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider. Like a dry white wine, balanced, and with low astringency and bitterness. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Specialty Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>28</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.07</OG_MIN>
<OG_MAX>1.1</OG_MAX>
<FG_MIN>0.995</FG_MIN>
<FG_MAX>1.01</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>19.7</COLOR_MAX>
<CARB_MIN>1</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>9</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma/Flavor: Comparable to a Common Cider. Cider character must be distinctive. Very dry to slightly medium.
Appearance: Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate. Dark colors are not expected unless strongly tannic varieties of fruit were used.
Mouthfeel: Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.</PROFILE>
<INGREDIENTS>Apples with substantial sugar additives to raise original gravity and alcohol. High attenuation yeast.</INGREDIENTS>
<EXAMPLES>[US] AEppelTreow Summer’s End (WI), Wandering Aengus Pommeau (OR), Uncle John’s Fruit House Winery Fruit House Apple (MI), Irvine&amp;apos;s Vintage Ciders (WA)</EXAMPLES>
<DISPLAY_OG_MIN>1.070 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.100 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>0.995 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.010 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>51 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>9.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>12.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.070-1.100 SG</OG_RANGE>
<FG_RANGE>0.995-1.010 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>1.0-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>2-20 EBC</COLOR_RANGE>
<ABV_RANGE>9.0-12.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Baltic Porter</NAME>
<NOTES>A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors. Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts. May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Porter</CATEGORY>
<CATEGORY_NUMBER>12</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.06</OG_MIN>
<OG_MAX>1.09</OG_MAX>
<FG_MIN>1.016</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>33.49</COLOR_MIN>
<COLOR_MAX>59.1</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>9.5</ABV_MAX>
<PROFILE>Aroma: Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.
Appearance: Dark reddish copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Flavor: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character; no diacetyl. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops (Lublin or Saaz types) ranges from none to medium-low.
Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.</PROFILE>
<INGREDIENTS>Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.</INGREDIENTS>
<EXAMPLES>Sinebrychoff Porter (Finland), Okocim Porter (Poland), Zywiec Porter (Poland), Baltika #6 Porter (Russia), Carnegie Stark Porter (Sweden), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Stepan Razin Porter (Russia), Nøgne ø porter (Norway), Neuzeller Kloster-Bräu Neuzeller Porter (Germany), Southampton Imperial Baltic Porter</EXAMPLES>
<DISPLAY_OG_MIN>1.060 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.090 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.016 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.024 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>88 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>157 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>9.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.060-1.090 SG</OG_RANGE>
<FG_RANGE>1.016-1.024 SG</FG_RANGE>
<IBU_RANGE>20-40 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>33-59 EBC</COLOR_RANGE>
<ABV_RANGE>5.5-9.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Blond Ale</NAME>
<NOTES>A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed. Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term &amp;quot;Blond,&amp;quot; while the French spell it &amp;quot;Blonde.&amp;quot; Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist table beers (singles or Enkels) are called &amp;quot;Blond&amp;quot; but these are not representative of this style.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian Strong Ale</CATEGORY>
<CATEGORY_NUMBER>18</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.062</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>7.88</COLOR_MIN>
<COLOR_MAX>13.79</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>6</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<PROFILE>Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.
Appearance: Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.
Flavor: Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.
Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.</PROFILE>
<INGREDIENTS>Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).</INGREDIENTS>
<EXAMPLES>Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale</EXAMPLES>
<DISPLAY_OG_MIN>1.062 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.018 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>30 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>20 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>35 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>6.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.062-1.075 SG</OG_RANGE>
<FG_RANGE>1.008-1.018 SG</FG_RANGE>
<IBU_RANGE>15-30 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>8-14 EBC</COLOR_RANGE>
<ABV_RANGE>6.0-7.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Dark Strong Ale</NAME>
<NOTES>A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous. Most versions are unique in character reflecting characteristics of individual breweries. Authentic Trappist versions tend to be drier (Belgians would say &amp;quot;more digestible&amp;quot;) than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG. Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category. Traditionally bottle-conditioned (&amp;quot;refermented in the bottle&amp;quot;).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian Strong Ale</CATEGORY>
<CATEGORY_NUMBER>18</CATEGORY_NUMBER>
<STYLE_LETTER>E</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.075</OG_MIN>
<OG_MAX>1.11</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>23.64</COLOR_MIN>
<COLOR_MAX>43.34</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>8</ABV_MIN>
<ABV_MAX>11</ABV_MAX>
<PROFILE>Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a Munich-type quality often with a caramel, toast and/or bready aroma. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clovelike. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low noble hop aroma is acceptable). No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. No recognizable spice additions.
Appearance: Deep amber to deep coppery-brown in color (&amp;quot;dark&amp;quot; in this context implies &amp;quot;more deeply colored than golden&amp;quot;). Huge, dense, moussy, persistent cream- to light tancolored head. Can be clear to somewhat hazy.
Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice comments apply to flavor as well). Moderately malty or sweet on palate. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low bitterness for a beer of this strength; alcohol provides some of the balance to the malt. Sweeter and more full-bodied beers will have a higher bitterness level to balance. Almost all versions are malty in the balance, although a few are lightly bitter. The complex and varied flavors should blend smoothly and harmoniously.
Mouthfeel: High carbonation but no carbonic acid &amp;quot;bite.&amp;quot; Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).</PROFILE>
<INGREDIENTS>Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Water can be soft to hard. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. Avoid US/UK crystal type malts (these provide the wrong type of sweetness).</INGREDIENTS>
<EXAMPLES>Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Gulden Draak, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, Russian River Salvation</EXAMPLES>
<DISPLAY_OG_MIN>1.075 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.110 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.024 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>35 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>62 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>115 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>8.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>11.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.075-1.110 SG</OG_RANGE>
<FG_RANGE>1.010-1.024 SG</FG_RANGE>
<IBU_RANGE>20-35 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>24-43 EBC</COLOR_RANGE>
<ABV_RANGE>8.0-11.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Dubbel</NAME>
<NOTES>A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (&amp;quot;refermented in the bottle&amp;quot;).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian Strong Ale</CATEGORY>
<CATEGORY_NUMBER>18</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.062</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>25</IBU_MAX>
<COLOR_MIN>19.7</COLOR_MIN>
<COLOR_MAX>33.49</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>6</ABV_MIN>
<ABV_MAX>7.6</ABV_MAX>
<PROFILE>Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.
Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head.
Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.
Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.</PROFILE>
<INGREDIENTS>Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.</INGREDIENTS>
<EXAMPLES>Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double</EXAMPLES>
<DISPLAY_OG_MIN>1.062 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.018 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>25 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>51 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>88 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>6.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.6 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.062-1.075 SG</OG_RANGE>
<FG_RANGE>1.008-1.018 SG</FG_RANGE>
<IBU_RANGE>15-25 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>20-33 EBC</COLOR_RANGE>
<ABV_RANGE>6.0-7.6 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Golden Strong Ale</NAME>
<NOTES>A golden, complex, effervescent, strong Belgian-style ale. Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers. Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (&amp;quot;refermented in the bottle&amp;quot;).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian Strong Ale</CATEGORY>
<CATEGORY_NUMBER>18</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.07</OG_MIN>
<OG_MAX>1.095</OG_MAX>
<FG_MIN>1.005</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>22</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>7.5</ABV_MIN>
<ABV_MAX>10.5</ABV_MAX>
<PROFILE>Aroma: Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic &amp;quot;Belgian lace&amp;quot; on the glass as it fades.
Flavor: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-tomoderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl.
Mouthfeel: Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.</PROFILE>
<INGREDIENTS>The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water.</INGREDIENTS>
<EXAMPLES>Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil</EXAMPLES>
<DISPLAY_OG_MIN>1.070 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.095 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.005 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.016 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>22 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>35 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>7.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>10.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.070-1.095 SG</OG_RANGE>
<FG_RANGE>1.005-1.016 SG</FG_RANGE>
<IBU_RANGE>22-35 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>6-12 EBC</COLOR_RANGE>
<ABV_RANGE>7.5-10.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Pale Ale</NAME>
<NOTES>A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered &amp;quot;everyday&amp;quot; beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian &amp;quot;session beers&amp;quot; for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian and French Ale</CATEGORY>
<CATEGORY_NUMBER>16</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.054</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>15.76</COLOR_MIN>
<COLOR_MAX>27.58</COLOR_MAX>
<CARB_MIN>2.1</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<PROFILE>Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.
Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.
Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.</PROFILE>
<INGREDIENTS>Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.</INGREDIENTS>
<EXAMPLES>De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer&amp;apos;s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)</EXAMPLES>
<DISPLAY_OG_MIN>1.048 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.054 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.014 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>30 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>41 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>72 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.1 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.8 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.048-1.054 SG</OG_RANGE>
<FG_RANGE>1.010-1.014 SG</FG_RANGE>
<IBU_RANGE>20-30 IBU</IBU_RANGE>
<CARB_RANGE>2.1-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>16-28 EBC</COLOR_RANGE>
<ABV_RANGE>4.8-5.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Specialty Ale</NAME>
<NOTES>Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers
more concerned with creating unique products than in increasing sales. Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained &amp;quot;cult status&amp;quot; in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export. This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn’t have its own category; or to create an artisanal or experimental beer of the brewer’s own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. This category may be used as an &amp;quot;incubator&amp;quot; for recognized styles for which there is not yet a formal BJCP category. Some styles falling into this classification include:
• Blond Trappist table beer
• Artisanal Blond
• Artisanal Amber
• Artisanal Brown
• Belgian-style Barleywines
• Trappist Quadrupels
• Belgian Spiced Christmas Beers
• Belgian Stout
• Belgian IPA
• Strong and/or Dark Saison
• Fruit-based Flanders Red/Brown
The judges must understand the brewer’s intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian and French Ale</CATEGORY>
<CATEGORY_NUMBER>16</CATEGORY_NUMBER>
<STYLE_LETTER>E</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.03</OG_MIN>
<OG_MAX>1.08</OG_MAX>
<FG_MIN>1.006</FG_MIN>
<FG_MAX>1.019</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>98.5</COLOR_MAX>
<CARB_MIN>2.1</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>3</ABV_MIN>
<ABV_MAX>9</ABV_MAX>
<PROFILE>Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.
Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A &amp;quot;mouth puckering&amp;quot; sensation may be present from acidity.</PROFILE>
<INGREDIENTS>May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.</INGREDIENTS>
<EXAMPLES>Orval; De Dolle’s Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradamus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; Dupont Moinette, Moinette Brune, and Avec Les Bons Voeux de la Brasserie Dupont; St. Fullien Noël; Gouden Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter and Guldenberg; Poperings Hommelbier; Bush (Scaldis); Moinette Brune; Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; Russian River Temptation; Lost Abbey Cuvee de Tomme and Devotion, Lindemans Kriek and Framboise, and many more</EXAMPLES>
<DISPLAY_OG_MIN>1.030 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.080 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.006 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.019 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>262 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.1 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>9.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.030-1.080 SG</OG_RANGE>
<FG_RANGE>1.006-1.019 SG</FG_RANGE>
<IBU_RANGE>15-40 IBU</IBU_RANGE>
<CARB_RANGE>2.1-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>6-99 EBC</COLOR_RANGE>
<ABV_RANGE>3.0-9.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Belgian Tripel</NAME>
<NOTES>Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a
more rounded malt flavor but should not be sweet. Originally popularized by the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (&amp;quot;refermented in the bottle&amp;quot;).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian Strong Ale</CATEGORY>
<CATEGORY_NUMBER>18</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.075</OG_MIN>
<OG_MAX>1.085</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>8.865</COLOR_MIN>
<COLOR_MAX>13.79</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>3</CARB_MAX>
<ABV_MIN>7.5</ABV_MIN>
<ABV_MAX>9.5</ABV_MAX>
<PROFILE>Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic &amp;quot;Belgian lace&amp;quot; on the glass as it fades.
Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.
Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.</PROFILE>
<INGREDIENTS>The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.</INGREDIENTS>
<EXAMPLES>Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey</EXAMPLES>
<DISPLAY_OG_MIN>1.075 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.085 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.014 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>22 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>35 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.0 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>7.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>9.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.075-1.085 SG</OG_RANGE>
<FG_RANGE>1.008-1.014 SG</FG_RANGE>
<IBU_RANGE>20-40 IBU</IBU_RANGE>
<CARB_RANGE>2.4-3.0 vol.</CARB_RANGE>
<COLOR_RANGE>9-14 EBC</COLOR_RANGE>
<ABV_RANGE>7.5-9.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Berliner Weiss</NAME>
<NOTES>A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon&amp;apos;s troops in 1809 as &amp;quot;the Champagne of the North&amp;quot; due to its lively and elegant character. Only two traditional breweries still produce the product. In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups (&amp;apos;mit schuss’) flavored with raspberry (&amp;apos;himbeer’) or woodruff (&amp;apos;waldmeister’) or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Sour Ale</CATEGORY>
<CATEGORY_NUMBER>17</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.028</OG_MIN>
<OG_MAX>1.032</OG_MAX>
<FG_MIN>1.003</FG_MIN>
<FG_MAX>1.006</FG_MAX>
<IBU_MIN>3</IBU_MIN>
<IBU_MAX>8</IBU_MAX>
<COLOR_MIN>3.94</COLOR_MIN>
<COLOR_MAX>5.91</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>2.8</ABV_MIN>
<ABV_MAX>3.8</ABV_MAX>
<PROFILE>Aroma: A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.
Appearance: Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.
Flavor: Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.
Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol.</PROFILE>
<INGREDIENTS>Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.</INGREDIENTS>
<EXAMPLES>Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko</EXAMPLES>
<DISPLAY_OG_MIN>1.028 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.032 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.003 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.006 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>3 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>8 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>9 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>14 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>2.8 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>3.8 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.028-1.032 SG</OG_RANGE>
<FG_RANGE>1.003-1.006 SG</FG_RANGE>
<IBU_RANGE>3-8 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>4-6 EBC</COLOR_RANGE>
<ABV_RANGE>2.8-3.8 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Biere de Garde</NAME>
<NOTES>A fairly strong, malt-accentuated, lagered artisanal farmhouse beer. Name literally means &amp;quot;beer which has been kept or lagered.&amp;quot; A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a &amp;quot;cellar&amp;quot; character, and lacks the spicing and tartness of a Saison. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fullerbodied examples exist, but these are somewhat rare.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Belgian and French Ale</CATEGORY>
<CATEGORY_NUMBER>16</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.06</OG_MIN>
<OG_MAX>1.08</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>18</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>11.82</COLOR_MIN>
<COLOR_MAX>37.43</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>6</ABV_MIN>
<ABV_MAX>8.5</ABV_MAX>
<PROFILE>Aroma: Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.
Appearance: Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddishbronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.
Flavor: Medium to high malt flavor often with a toasty, toffeelike or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, welllagered character. No diacetyl.
Mouthfeel: Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.</PROFILE>
<INGREDIENTS>The &amp;quot;cellar&amp;quot; character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a &amp;quot;corked&amp;quot;, dry, astringent character that is often incorrectly identified as &amp;quot;cellar-like.&amp;quot; Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.</INGREDIENTS>
<EXAMPLES>Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch’Ti Brun (brown), Ch’Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber), Lost Abbey Avante Garde (blond)</EXAMPLES>
<DISPLAY_OG_MIN>1.060 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.080 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.016 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>18 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>28 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>30 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>99 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>6.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>8.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.060-1.080 SG</OG_RANGE>
<FG_RANGE>1.008-1.016 SG</FG_RANGE>
<IBU_RANGE>18-28 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>12-37 EBC</COLOR_RANGE>
<ABV_RANGE>6.0-8.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Blonde Ale</NAME>
<NOTES>Easy-drinking, approachable, maltoriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer. In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Light Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>6</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.038</OG_MIN>
<OG_MAX>1.054</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.013</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>28</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>3.8</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<PROFILE>Aroma: Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.
Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.</PROFILE>
<INGREDIENTS>Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.</INGREDIENTS>
<EXAMPLES>Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller&amp;apos;s Summer Ale, Hollywood Blonde, Redhook Blonde</EXAMPLES>
<DISPLAY_OG_MIN>1.038 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.054 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.013 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>28 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.8 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.038-1.054 SG</OG_RANGE>
<FG_RANGE>1.008-1.013 SG</FG_RANGE>
<IBU_RANGE>15-28 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>6-12 EBC</COLOR_RANGE>
<ABV_RANGE>3.8-5.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Bohemian Pilsner</NAME>
<NOTES>Crisp, complex and well-rounded yet refreshing. First brewed in 1842, this style was the original clear, light-colored beer. Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Pilsner</CATEGORY>
<CATEGORY_NUMBER>2</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.056</OG_MAX>
<FG_MIN>1.013</FG_MIN>
<FG_MAX>1.017</FG_MAX>
<IBU_MIN>35</IBU_MIN>
<IBU_MAX>45</IBU_MAX>
<COLOR_MIN>6.895</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>4.2</ABV_MIN>
<ABV_MAX>5.4</ABV_MAX>
<PROFILE>Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.
Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.
Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.
Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.</PROFILE>
<INGREDIENTS>Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast</INGREDIENTS>
<EXAMPLES>Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner</EXAMPLES>
<DISPLAY_OG_MIN>1.044 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.056 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.013 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.017 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>35 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>45 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>17 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.2 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.4 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.044-1.056 SG</OG_RANGE>
<FG_RANGE>1.013-1.017 SG</FG_RANGE>
<IBU_RANGE>35-45 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>7-12 EBC</COLOR_RANGE>
<ABV_RANGE>4.2-5.4 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Braggot</NAME>
<NOTES>A Braggot is a mead made with malt. A harmonious blend of mead and beer, with the distinctive characteristics of both. A wide range of results are possible, depending on the base style of beer, variety of honey and overall sweetness and strength. Beer flavors tend to somewhat mask typical honey flavors found in other meads. Sometimes known as &amp;quot;bracket&amp;quot; or &amp;quot;brackett.&amp;quot; The fermentable sugars come from a balance of malt or malt extract and honey, although the specific balance is open to creative interpretation by brewers.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Other Mead</CATEGORY>
<CATEGORY_NUMBER>26</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mead</TYPE>
<OG_MIN>1.035</OG_MIN>
<OG_MAX>1.17</OG_MAX>
<FG_MIN>1.009</FG_MIN>
<FG_MAX>1.05</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>31.52</COLOR_MAX>
<CARB_MIN>1.8</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>3.5</ABV_MIN>
<ABV_MAX>18</ABV_MAX>
<PROFILE>Aroma: Depending on the sweetness, strength and base style of beer, a subtle to distinctly identifiable honey and beer character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The honey and beer/malt character should be complementary and balanced, although not always evenly balanced. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). If a base style of beer or type of malt is declared, the aroma might have a subtle to very noticeable character reflective of the beer style (different styles and malts have different intensities and characters). A hop aroma (any variety or intensity) is optional; if present, it should blend harmoniously with the other elements. The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., avocado, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The aromatics may seem vinous (similar to wine), and may include fruity, floral, or spicy notes. The bouquet (rich, complex smells arising from the combination of ingredients, fermentation and aging) should show a pleasant fermentation character, with clean and fresh aromatics being preferred over dirty, yeasty, or sulfury notes. A multi-faceted bouquet, also known as complexity or depth, is a positive attribute. Phenolic or diacetyl aromatics should not be present. Harsh or chemical aromatics should not be present. Light oxidation may be present, depending on age, and may result in sherry-like notes, which are acceptable in low to moderate levels (if in balance, these can add to complexity). An excessive sherry character is a fault in most styles (except certain Polish-style specialties, or other meads attempting a sherry-like character). Oxidation resulting in a papery character is always undesirable. Alcohol aromatics may be present, but hot, solventy or irritating overtones are a defect. The harmony and balance of the aroma and bouquet should be pleasant and enticing.
Appearance: Typical mead appearance does not apply due to beer-like characteristics. Clarity may be good to brilliant, although many braggots are not as clear as other meads. A light to moderate head with some retention is expected. Color may range from light straw to dark brown or black, depending on the variety of malt and honey used. The color should be characteristic of the declared beer style and/or honey used, if a variety is declared. Stronger versions may show signs of body (e.g., legs).
Flavor: Displays a balanced character identifiable as both a beer and a mead, although the relative intensity of flavors is greatly affected by the sweetness, strength, base style of beer, and variety of honey used. If a beer style is declared, the braggot should have some character traceable to the style although the flavors will be different due to the presence of honey. If a variety of honey is declared, the braggot should feature a subtle to prominent varietal character (different varieties have different intensities). Stronger and/or sweeter braggots should be expected to have a greater intensity of flavor than drier, lower gravity versions. The finish and aftertaste will vary based on the declared level of sweetness (dry to sweet), and may include both beer and mead components. A wide range of malt characteristics is allowable, from plain base malts to rich caramel and toast flavors to dark chocolate and roast flavors. Hop bitterness and flavor may be present, and may reflect any variety or intensity; however, this optional character should always be both suggestive of the base beer style and well blended with the other flavors. The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. Stronger, sweeter meads will have a stronger honey flavor than drier, weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., safflower, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The residual sweetness level will vary with the sweetness of the mead; dry meads will have no residual sugar, sweet meads will have noticeable to prominent sweetness, semi-sweet meads will have a balanced sweetness. In no case should the residual sweetness be syrupy, cloying or seem like unfermented honey. Any additives, such as acid or tannin, should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. Artificial, chemical, harsh, phenolic or bitter flavors are defects. Higher carbonation (if present) enhances the acidity and gives a &amp;quot;bite&amp;quot; to the finish. The aftertaste should be evaluated; longer finishes are generally most desirable. A multi-faceted flavor, also known as complexity or depth, is a positive attribute. Yeast or fermentation characteristics may be none to noticeable, with estery, fresh and clean flavors being most desirable. Alcohol flavors (if present) should be smooth and well-aged, not harsh or solventy. Light oxidation may be present, depending on age, but an excessive sherry-like or papery character should be avoided. Aging and conditioning generally smooth out flavors and create a more elegant, blended, rounded product. Flavors tend to become more subtle over time, and can deteriorate with extended aging.
Mouthfeel: Typical mead mouthfeel does not apply due to beer-like characteristics. Smooth mouthfeel without astringency. Body may vary from moderately light to full, depending on sweetness, strength, and the base style of beer. Note that stronger meads will have a fuller body. A very thin or watery body is undesirable, as is a cloying, raw sweetness. A warming sense of well-aged alcohol may be present in stronger examples. Carbonation will vary as described in the standard description. A still braggot will usually have some level of carbonation (like a cask bitter) since a completely flat beer is unappetizing. However, just as an aged barleywine may be still, some braggots can be totally still.</PROFILE>
<INGREDIENTS>A braggot is a standard mead made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. A braggot can be made with any type of honey, and any type of base beer style. The malt component may be derived from grain or malt extracts. The beer may be hopped or not. If any other ingredients than honey and beer are contained in the braggot, it should be entered as an Open Category Mead. Smoked braggots may be entered in this category if using smoked malt or a smoked beer as the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Open Category Mead style.</INGREDIENTS>
<EXAMPLES>Rabbit’s Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett</EXAMPLES>
<DISPLAY_OG_MIN>1.035 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.170 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.009 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.050 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>50 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>83 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.8 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>18.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.035-1.170 SG</OG_RANGE>
<FG_RANGE>1.009-1.050 SG</FG_RANGE>
<IBU_RANGE>0-50 IBU</IBU_RANGE>
<CARB_RANGE>1.8-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>6-32 EBC</COLOR_RANGE>
<ABV_RANGE>3.5-18.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Brown Porter</NAME>
<NOTES>A fairly substantial English dark ale with restrained roasty characteristics. Originating in England, porter evolved from a blend of beers or gyles known as &amp;quot;Entire.&amp;quot; A precursor to stout. Said to have been favored by porters and other physical laborers. Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an &amp;quot;English&amp;quot; character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the Specialty Beer category (23).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Porter</CATEGORY>
<CATEGORY_NUMBER>12</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.04</OG_MIN>
<OG_MAX>1.052</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>18</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>39.4</COLOR_MIN>
<COLOR_MAX>59.1</COLOR_MAX>
<CARB_MIN>1.8</CARB_MIN>
<CARB_MAX>2.5</CARB_MAX>
<ABV_MIN>4</ABV_MIN>
<ABV_MAX>5.4</ABV_MAX>
<PROFILE>Aroma: Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some nonroasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none.
Appearance: Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.
Flavor: Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters.
Mouthfeel: Medium-light to medium body. Moderately low to moderately high carbonation.</PROFILE>
<INGREDIENTS>English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).</INGREDIENTS>
<EXAMPLES>Fuller&amp;apos;s London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey’s Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter</EXAMPLES>
<DISPLAY_OG_MIN>1.040 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.052 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.014 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>18 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>35 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>104 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>157 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.8 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.5 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.4 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.040-1.052 SG</OG_RANGE>
<FG_RANGE>1.008-1.014 SG</FG_RANGE>
<IBU_RANGE>18-35 IBU</IBU_RANGE>
<CARB_RANGE>1.8-2.5 vol.</CARB_RANGE>
<COLOR_RANGE>39-59 EBC</COLOR_RANGE>
<ABV_RANGE>4.0-5.4 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>California Common Beer</NAME>
<NOTES>A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures. This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Amber Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>7</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.054</OG_MAX>
<FG_MIN>1.011</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>45</IBU_MAX>
<COLOR_MIN>19.7</COLOR_MIN>
<COLOR_MAX>27.58</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>5.5</ABV_MAX>
<PROFILE>Aroma: Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.
Appearance: Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.
Flavor: Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.
Mouthfeel: Medium-bodied. Medium to medium-high carbonation.</PROFILE>
<INGREDIENTS>Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of &amp;quot;California&amp;quot; in the name) work better than others at the warmer fermentation temperatures (55 to 60°F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.</INGREDIENTS>
<EXAMPLES>Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager</EXAMPLES>
<DISPLAY_OG_MIN>1.048 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.054 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.011 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.014 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>30 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>45 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>51 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>72 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.048-1.054 SG</OG_RANGE>
<FG_RANGE>1.011-1.014 SG</FG_RANGE>
<IBU_RANGE>30-45 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>20-28 EBC</COLOR_RANGE>
<ABV_RANGE>4.5-5.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Christmas/Winter Specialty Spice Beer</NAME>
<NOTES>A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Overall balance is the key to presenting a wellmade Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. THE ENTRANT MAY DECLARE AN UNDERLYING BEER STYLE AS WELL AS THE SPECIAL INGREDIENTS USED. THE BASE STYLE, SPICES OR OTHER INGREDIENTS NEED NOT BE IDENTIFIED. THE BEER MUST INCLUDE SPICES AND MAY INCLUDE OTHER FERMENTABLES (SUGARS, HONEY, MAPLE SYRUP, MOLASSES, TREACLE, ETC.) OR FRUIT. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). English-style Winter Warmers (some of which may be labeled Christmas Ales) are generally not spiced, and should be entered as Old Ales. Belgian-style Christmas ales should be entered as Belgian Specialty Ales (16E).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Spice/Herb/Vegetable Beer</CATEGORY>
<CATEGORY_NUMBER>21</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.03</OG_MIN>
<OG_MAX>1.11</OG_MAX>
<FG_MIN>1.005</FG_MIN>
<FG_MAX>1.025</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>9.85</COLOR_MIN>
<COLOR_MAX>98.5</COLOR_MAX>
<CARB_MIN>2</CARB_MIN>
<CARB_MAX>3</CARB_MAX>
<ABV_MIN>2.5</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma: A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, spruce trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.
Appearance: Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often offwhite to tan.
Flavor: Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.
Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.</PROFILE>
<INGREDIENTS>Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. May use a wide range of crystal-type malts, particularly those that add dark fruit or caramel flavors. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).</INGREDIENTS>
<EXAMPLES>Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer, Samuel Adams Winter Lager, Troegs The Mad Elf, Jamtlands Julöl</EXAMPLES>
<DISPLAY_OG_MIN>1.030 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.110 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.005 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.025 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>70 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>25 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>262 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.0 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>2.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>12.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.030-1.110 SG</OG_RANGE>
<FG_RANGE>1.005-1.025 SG</FG_RANGE>
<IBU_RANGE>0-70 IBU</IBU_RANGE>
<CARB_RANGE>2.0-3.0 vol.</CARB_RANGE>
<COLOR_RANGE>10-99 EBC</COLOR_RANGE>
<ABV_RANGE>2.5-12.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Classic American Pilsner</NAME>
<NOTES>A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character. A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Pilsner</CATEGORY>
<CATEGORY_NUMBER>2</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.015</FG_MAX>
<IBU_MIN>25</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.5</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>6</ABV_MAX>
<PROFILE>Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.
Flavor: Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and welllagered.
Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.</PROFILE>
<INGREDIENTS>Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.</INGREDIENTS>
<EXAMPLES>Brewpub and microbrewery specials.</EXAMPLES>
<DISPLAY_OG_MIN>1.044 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.015 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>25 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>40 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.5 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.044-1.060 SG</OG_RANGE>
<FG_RANGE>1.010-1.015 SG</FG_RANGE>
<IBU_RANGE>25-40 IBU</IBU_RANGE>
<CARB_RANGE>2.5-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>6-12 EBC</COLOR_RANGE>
<ABV_RANGE>4.5-6.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Classic Rauchbier</NAME>
<NOTES>Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz). The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Smoke-Flavored and Wood-Aged Beer</CATEGORY>
<CATEGORY_NUMBER>22</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.057</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>23.64</COLOR_MIN>
<COLOR_MAX>43.34</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>6</ABV_MAX>
<PROFILE>Aroma: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.
Appearance: This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.
Flavor: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a mediumdry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.
Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.</PROFILE>
<INGREDIENTS>German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.</INGREDIENTS>
<EXAMPLES>Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.057 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.012 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.016 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>30 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>62 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>115 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.8 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.057 SG</OG_RANGE>
<FG_RANGE>1.012-1.016 SG</FG_RANGE>
<IBU_RANGE>20-30 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>24-43 EBC</COLOR_RANGE>
<ABV_RANGE>4.8-6.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Common Cider</NAME>
<NOTES>A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a &amp;quot;session&amp;quot; drink, and suitably accompanies a wide variety of food. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, sweet).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Standard Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>27</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.065</OG_MAX>
<FG_MIN>1</FG_MIN>
<FG_MAX>1.02</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>19.7</COLOR_MAX>
<CARB_MIN>1</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>8</ABV_MAX>
<PROFILE>Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.
Appearance: Clear to brilliant, pale to medium gold in color.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.</PROFILE>
<INGREDIENTS>Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use (Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.</INGREDIENTS>
<EXAMPLES>[US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA), AEppelTreow Barn Swallow Draft Cider (WI), Wandering Aengus Heirloom Blend Cider (OR), Uncle John’s Fruit House Winery Apple Hard Cider (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Harpoon Cider (MA)</EXAMPLES>
<DISPLAY_OG_MIN>1.045 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.065 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.000 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>51 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>8.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.045-1.065 SG</OG_RANGE>
<FG_RANGE>1.000-1.020 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>1.0-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>2-20 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-8.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Common Perry</NAME>
<NOTES>Common perry is made from culinary/table fruit. Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Standard Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>27</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1</FG_MIN>
<FG_MAX>1.02</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>0</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>1</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>7</ABV_MAX>
<PROFILE>Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.
Appearance: Slightly cloudy to clear. Generally quite pale.
Mouthfeel: Relatively full, low to moderate tannin apparent as astringency.</PROFILE>
<INGREDIENTS>Varieties: Bartlett, Kiefer, Comice, etc. </INGREDIENTS>
<EXAMPLES>[US] White Winter Hard Pear Cider (WI), AEppelTreow Perry (WI), Blossomwood Laughing Pig Perry (CO), Uncle John’s Fruit House Winery Perry (MI)</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.000 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>0 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.060 SG</OG_RANGE>
<FG_RANGE>1.000-1.020 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>1.0-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>0-12 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-7.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Cream Ale</NAME>
<NOTES>A clean, well-attenuated, flavorful American lawnmower beer. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it. Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the specialty/experimental category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Light Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>6</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.042</OG_MIN>
<OG_MAX>1.055</OG_MAX>
<FG_MIN>1.006</FG_MIN>
<FG_MAX>1.012</FG_MAX>
<IBU_MIN>15</IBU_MIN>
<IBU_MAX>20</IBU_MAX>
<COLOR_MIN>4.925</COLOR_MIN>
<COLOR_MAX>9.85</COLOR_MAX>
<CARB_MIN>2.6</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>4.2</ABV_MIN>
<ABV_MAX>5.6</ABV_MAX>
<PROFILE>Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a &amp;quot;thirst quenching&amp;quot; finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.</PROFILE>
<INGREDIENTS>American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.</INGREDIENTS>
<EXAMPLES>Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale</EXAMPLES>
<DISPLAY_OG_MIN>1.042 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.055 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.006 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.012 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>15 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>20 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>12 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>25 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.6 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.2 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.6 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.042-1.055 SG</OG_RANGE>
<FG_RANGE>1.006-1.012 SG</FG_RANGE>
<IBU_RANGE>15-20 IBU</IBU_RANGE>
<CARB_RANGE>2.6-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>5-10 EBC</COLOR_RANGE>
<ABV_RANGE>4.2-5.6 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Cyser (Apple Melomel)</NAME>
<NOTES>A Cyser is a melomel made with apples (generally cider). In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honeysweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Melomel (Fruit Mead)</CATEGORY>
<CATEGORY_NUMBER>25</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mead</TYPE>
<OG_MIN>1.035</OG_MIN>
<OG_MAX>1.17</OG_MAX>
<FG_MIN>0.99</FG_MIN>
<FG_MAX>1.05</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>31.52</COLOR_MAX>
<CARB_MIN>0</CARB_MIN>
<CARB_MAX>0</CARB_MAX>
<ABV_MIN>3.5</ABV_MIN>
<ABV_MAX>18</ABV_MAX>
<PROFILE>Depending on the sweetness and strength, a subtle to distinctly identifiable honey and apple/cider character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The apple/cider character should be clean and distinctive; it can express a range of apple-based character ranging from a subtle fruitiness to a single varietal apple character (if declared) to a complex blend of apple aromatics. Some spicy or earthy notes may be present, as may a slightly sulfury character. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain apple varieties are acceptable, as is a light diacetyl character from malolactic fermentation (both are optional). The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., avocado, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The aromatics may seem vinous (similar to wine), and may include fruity, floral, or spicy notes. The bouquet (rich, complex smells arising from the combination of ingredients, fermentation and aging) should show a pleasant fermentation character, with clean and fresh aromatics being preferred over dirty, yeasty, or sulfury notes. A multi-faceted bouquet, also known as complexity or depth, is a positive attribute. Phenolic or diacetyl aromatics should not be present. Harsh or chemical aromatics should not be present. Light oxidation may be present, depending on age, and may result in sherry-like notes, which are acceptable in low to moderate levels (if in balance, these can add to complexity). An excessive sherry character is a fault in most styles (except certain Polish-style specialties, or other meads attempting a sherry-like character). Oxidation resulting in a papery character is always undesirable. Alcohol aromatics may be present, but hot, solventy or irritating overtones are a defect. The harmony and balance of the aroma and bouquet should be pleasant and enticing.
Appearance: Color may range from pale straw to deep golden amber (most are yellow to gold), depending on the variety of honey and blend of apples or ciders used. Clarity may be good to brilliant. Crystal clear, reflective examples with a bright, distinct meniscus are highly desirable. Observable particulates (even in a clear example) are undesirable. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small), persistence (how long do they continue to form?), quantity (how much are present?), rate (how fast do they form?), and mousse (appearance or quality of foam stand). The components of bubbles or head will vary greatly depending on the carbonation level, ingredients and type of mead. In general, smaller bubbles are more desirable and indicative of higher quality than larger bubbles. The color may vary widely depending on honey variety and any optional ingredients (e.g., fruit, malts). Some honey varieties are almost clear, while others can be dark brown. Most are in the straw to gold range. If no honey variety is declared, almost any color is acceptable. If a honey variety is declared, the color should generally be suggestive of the honey used (although a wide range of color variation is still possible). Hue, saturation and purity of color should be considered. Stronger versions (standard and sack) may show signs of body (e.g., legs, meniscus) but higher carbonation levels can interfere with this perception.
Flavor: The apple and honey flavor intensity may vary from none to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in apples may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A cyser may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Slight spicy phenolics from certain apple varieties are acceptable, as are a light diacetyl character from malolactic fermentation and a slight sulfur character (all are optional). The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. Stronger, sweeter meads will have a stronger honey flavor than drier, weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., safflower, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The residual sweetness level will vary with the sweetness of the mead; dry meads will have no residual sugar, sweet meads will have noticeable to prominent sweetness, semi-sweet meads will have a balanced sweetness. In no case should the residual sweetness be syrupy, cloying or seem like unfermented honey. Any additives, such as acid or tannin, should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. Artificial, chemical, harsh, phenolic or bitter flavors are defects. Higher carbonation (if present) enhances the acidity and gives a &amp;quot;bite&amp;quot; to the finish. The aftertaste should be evaluated; longer finishes are generally most desirable. A multi-faceted flavor, also known as complexity or depth, is a positive attribute. Yeast or fermentation characteristics may be none to noticeable, with estery, fresh and clean flavors being most desirable. Alcohol flavors (if present) should be smooth and well-aged, not harsh or solventy. Light oxidation may be present, depending on age, but an excessive sherry-like or papery character should be avoided. Aging and conditioning generally smooth out flavors and create a more elegant, blended, rounded product. Flavors tend to become more subtle over time, and can deteriorate with extended aging.
Mouthfeel: Before evaluating, refer to the declared sweetness, strength and carbonation levels, as well as any special ingredients. These can all affect mouthfeel. Smooth texture. Well-made examples will often have an elegant wine-like character. The body can vary widely, although most are in the medium-light to medium-full range. Body generally increases with stronger and/or sweeter meads, and can sometimes be quite full and heavy. Similarly, body generally decreases with lower gravity and/or drier meads, and can sometimes be quite light. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). A very thin or watery body is likewise undesirable. Some natural acidity is often present (particularly in fruit-based meads). Low levels of astringency are sometimes present (either from specific fruit or spices, or from tea, chemical additives or oak-aging). Acidity and tannin help balance the overall honey, sweetness and alcohol presentation. Carbonation can vary widely (see definitions above). Still meads may have a very light level of carbonation, lightly carbonated (petillant) meads will have noticeable bubbles, and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. High carbonation will enhance the acidity and give a &amp;quot;bite&amp;quot; to the finish. A warming alcohol presence is often present, and this character usually increases with strength although extended aging can smooth this sensation). Often wine-like. Some natural acidity is usually present (from the blend of apples) and helps balance the overall impression. Some apples can provide natural astringency, but this character should not be excessive.</PROFILE>
<INGREDIENTS>Cyser is a standard mead made with the addition of apples or apple juice. Traditionally, cysers are made by the addition of honey to apple juice without additional water. A spiced cyser, or a cyser with other ingredients, should be entered as an Open Category Mead.</INGREDIENTS>
<EXAMPLES>White Winter Cyser, Rabbit’s Foot Apple Cyser, Long Island Meadery Apple Cyser</EXAMPLES>
<DISPLAY_OG_MIN>1.035 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.170 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>0.990 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.050 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>83 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>0.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>0.0 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>18.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.035-1.170 SG</OG_RANGE>
<FG_RANGE>0.990-1.050 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>0.0-0.0 vol.</CARB_RANGE>
<COLOR_RANGE>2-32 EBC</COLOR_RANGE>
<ABV_RANGE>3.5-18.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Dark American Lager</NAME>
<NOTES>A somewhat sweeter version of standard/premium lager with a little more body and flavor. A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Dark Lager</CATEGORY>
<CATEGORY_NUMBER>4</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.056</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.012</FG_MAX>
<IBU_MIN>8</IBU_MIN>
<IBU_MAX>20</IBU_MAX>
<COLOR_MIN>27.58</COLOR_MIN>
<COLOR_MAX>43.34</COLOR_MAX>
<CARB_MIN>2.5</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>4.2</ABV_MIN>
<ABV_MAX>6</ABV_MAX>
<PROFILE>Aroma: Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Can have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl.
Appearance: Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is usually light tan in color.
Flavor: Moderately crisp with some low to moderate levels of sweetness. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt flavors are a defect.
Mouthfeel: Light to somewhat medium body. Smooth, although a highly-carbonated beer.</PROFILE>
<INGREDIENTS>Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents</INGREDIENTS>
<EXAMPLES>Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Baltika #4, Beck&amp;apos;s Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer</EXAMPLES>
<DISPLAY_OG_MIN>1.044 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.056 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.012 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>8 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>20 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>72 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>115 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.5 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.2 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.044-1.056 SG</OG_RANGE>
<FG_RANGE>1.008-1.012 SG</FG_RANGE>
<IBU_RANGE>8-20 IBU</IBU_RANGE>
<CARB_RANGE>2.5-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>28-43 EBC</COLOR_RANGE>
<ABV_RANGE>4.2-6.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Doppelbock</NAME>
<NOTES>A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered &amp;quot;liquid bread&amp;quot; by the monks). The term &amp;quot;doppel (double) bock&amp;quot; was coined by Munich consumers. Many doppelbocks have names ending in &amp;quot;-ator,&amp;quot; either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Bock</CATEGORY>
<CATEGORY_NUMBER>5</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.072</OG_MIN>
<OG_MAX>1.112</OG_MAX>
<FG_MIN>1.016</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>16</IBU_MIN>
<IBU_MAX>26</IBU_MAX>
<COLOR_MIN>11.82</COLOR_MIN>
<COLOR_MAX>49.25</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>7</ABV_MIN>
<ABV_MAX>10</ABV_MAX>
<PROFILE>Aroma: Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Appearance: Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Flavor: Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.
Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.</PROFILE>
<INGREDIENTS>Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.</INGREDIENTS>
<EXAMPLES>Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell&amp;apos;s Consecrator, Moretti La Rossa, Samuel Adams Double Bock</EXAMPLES>
<DISPLAY_OG_MIN>1.072 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.112 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.016 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.024 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>16 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>26 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>30 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>130 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>7.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>10.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.072-1.112 SG</OG_RANGE>
<FG_RANGE>1.016-1.024 SG</FG_RANGE>
<IBU_RANGE>16-26 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>12-49 EBC</COLOR_RANGE>
<ABV_RANGE>7.0-10.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Dortmunder Export</NAME>
<NOTES>Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both. A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term &amp;quot;Export&amp;quot; is a beer strength category under German beer tax law, and is not strictly synonymous with the &amp;quot;Dortmunder&amp;quot; style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Light Lager</CATEGORY>
<CATEGORY_NUMBER>1</CATEGORY_NUMBER>
<STYLE_LETTER>E</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.056</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.015</FG_MAX>
<IBU_MIN>23</IBU_MIN>
<IBU_MAX>30</IBU_MAX>
<COLOR_MIN>7.88</COLOR_MIN>
<COLOR_MAX>11.82</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>4.8</ABV_MIN>
<ABV_MAX>6</ABV_MAX>
<PROFILE>Aroma: Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl.
Appearance: Light gold to deep gold, clear with a persistent white head.
Flavor: Neither Pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.
Mouthfeel: Medium body, medium carbonation.</PROFILE>
<INGREDIENTS>Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.</INGREDIENTS>
<EXAMPLES>DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold</EXAMPLES>
<DISPLAY_OG_MIN>1.048 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.056 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.015 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>23 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>30 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>20 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>30 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.8 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.048-1.056 SG</OG_RANGE>
<FG_RANGE>1.010-1.015 SG</FG_RANGE>
<IBU_RANGE>23-30 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>8-12 EBC</COLOR_RANGE>
<ABV_RANGE>4.8-6.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Dry Mead</NAME>
<NOTES>Similar in balance, body, finish and flavor intensity to a dry white wine, with a pleasant mixture of subtle honey character, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Traditional Mead</CATEGORY>
<CATEGORY_NUMBER>24</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mead</TYPE>
<OG_MIN>1.035</OG_MIN>
<OG_MAX>1.17</OG_MAX>
<FG_MIN>0.99</FG_MIN>
<FG_MAX>1.05</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>31.52</COLOR_MAX>
<CARB_MIN>0</CARB_MIN>
<CARB_MAX>0</CARB_MAX>
<ABV_MIN>3.5</ABV_MIN>
<ABV_MAX>18</ABV_MAX>
<PROFILE>Aroma: Honey aroma may be subtle, although not always identifiable. Sweetness or significant honey aromatics should not be expected. If a honey variety is declared, the variety should be distinctive (if noticeable). Different types of honey have different intensities and characters. The intensity of the honey aroma will vary based upon the sweetness and strength of the mead. Stronger or sweeter meads may have a stronger honey aroma than drier or weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., avocado, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The aromatics may seem vinous (similar to wine), and may include fruity, floral, or spicy notes. The bouquet (rich, complex smells arising from the combination of ingredients, fermentation and aging) should show a pleasant fermentation character, with clean and fresh aromatics being preferred over dirty, yeasty, or sulfury notes. A multi-faceted bouquet, also known as complexity or depth, is a positive attribute. Phenolic or diacetyl aromatics should not be present. Harsh or chemical aromatics should not be present. Light oxidation may be present, depending on age, and may result in sherry-like notes, which are acceptable in low to moderate levels (if in balance, these can add to complexity). An excessive sherry character is a fault in most styles (except certain Polish-style specialties, or other meads attempting a sherry-like character). Oxidation resulting in a papery character is always undesirable. Alcohol aromatics may be present, but hot, solventy or irritating overtones are a defect. The harmony and balance of the aroma and bouquet should be pleasant and enticing.
Appearance: Clarity may be good to brilliant. Crystal clear, reflective examples with a bright, distinct meniscus are highly desirable. Observable particulates (even in a clear example) are undesirable. Highly carbonated examples usually have a short-lasting head similar to Champagne or soda pop. Some aspects of bubbles or head formation that may be observed and commented upon include size (large or small), persistence (how long do they continue to form?), quantity (how much are present?), rate (how fast do they form?), and mousse (appearance or quality of foam stand). The components of bubbles or head will vary greatly depending on the carbonation level, ingredients and type of mead. In general, smaller bubbles are more desirable and indicative of higher quality than larger bubbles. The color may vary widely depending on honey variety and any optional ingredients (e.g., fruit, malts). Some honey varieties are almost clear, while others can be dark brown. Most are in the straw to gold range. If no honey variety is declared, almost any color is acceptable. If a honey variety is declared, the color should generally be suggestive of the honey used (although a wide range of color variation is still possible). Hue, saturation and purity of color should be considered.
Stronger versions (standard and sack) may show signs of body (e.g., legs, meniscus) but higher carbonation levels can interfere with this perception.
Flavor: Subtle (if any) honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). No to minimal residual sweetness with a dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. The intensity of the honey flavor will vary based upon the sweetness and strength of the mead. Stronger, sweeter meads will have a stronger honey flavor than drier, weaker versions. Different varieties of honey have different intensities and characters; some (e.g., orange blossom, buckwheat) are more recognizable than others (e.g., safflower, palmetto). If honey varieties are declared, the varietal character of the honey should be apparent even if subtle. The residual sweetness level will vary with the sweetness of the mead; dry meads will have no residual sugar, sweet meads will have noticeable to prominent sweetness, semi-sweet meads will have a balanced sweetness. In no case should the residual sweetness be syrupy, cloying or seem like unfermented honey. Any additives, such as acid or tannin, should enhance the honey flavor and lend balance to the overall character of the mead but not be excessively tart or astringent. Artificial, chemical, harsh, phenolic or bitter flavors are defects. Higher carbonation (if present) enhances the acidity and gives a &amp;quot;bite&amp;quot; to the finish. The aftertaste should be evaluated; longer finishes are generally most desirable. A multi-faceted flavor, also known as complexity or depth, is a positive attribute. Yeast or fermentation characteristics may be none to noticeable, with estery, fresh and clean flavors being most desirable. Alcohol flavors (if present) should be smooth and well-aged, not harsh or solventy. Light oxidation may be present, depending on age, but an excessive sherry-like or papery character should be avoided. Aging and conditioning generally smooth out flavors and create a more elegant, blended, rounded product. Flavors tend to become more subtle over time, and can deteriorate with extended aging.
Mouthfeel: Before evaluating, refer to the declared sweetness, strength and carbonation levels, as well as any special ingredients. These can all affect mouthfeel. Smooth texture. Well-made examples will often have an elegant wine-like character. The body can vary widely, although most are in the medium-light to medium-full range. Body generally increases with stronger and/or sweeter meads, and can sometimes be quite full and heavy. Similarly, body generally decreases with lower gravity and/or drier meads, and can sometimes be quite light. Sensations of body should not be accompanied by an overwhelmingly cloying sweetness (even in sweet meads). A very thin or watery body is likewise undesirable. Some natural acidity is often present (particularly in fruit-based meads). Low levels of astringency are sometimes present (either from specific fruit or spices, or from tea, chemical additives or oak-aging). Acidity and tannin help balance the overall honey, sweetness and alcohol presentation. Carbonation can vary widely (see definitions above). Still meads may have a very light level of carbonation, lightly carbonated (petillant) meads will have noticeable bubbles, and a highly carbonated (sparkling) mead can range from a mouth-filling carbonation to levels approaching Champagne or soda pop. High carbonation will enhance the acidity and give a &amp;quot;bite&amp;quot; to the finish. A warming alcohol presence is often present, and this character usually increases with strength although extended aging can smooth this sensation). Body is generally light to medium. Note that tronger meads will have a fuller body. Sensations of body should not be accompanied by noticeable residual sweetness.</PROFILE>
<INGREDIENTS>Mead is made primarily from honey, water and yeast. Some minor adjustments in acidity and tannin can be made with citrus fruits, tea, chemicals, or the use of oak aging; however, these additives should not be readily discernable in flavor or aroma. Yeast nutrients may be used but should not be detected. If citrus, tea, or oak additives result in flavor components above a low, background, balanceadjusting level, the resulting mead should be entered appropriately (e.g., as a metheglin or open category mead, not a traditional).</INGREDIENTS>
<EXAMPLES>White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier</EXAMPLES>
<DISPLAY_OG_MIN>1.035 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.170 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>0.990 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.050 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>83 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>0.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>0.0 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>18.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.035-1.170 SG</OG_RANGE>
<FG_RANGE>0.990-1.050 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>0.0-0.0 vol.</CARB_RANGE>
<COLOR_RANGE>2-32 EBC</COLOR_RANGE>
<ABV_RANGE>3.5-18.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Dry Stout</NAME>
<NOTES>A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more &amp;quot;stout&amp;quot; body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a &amp;quot;Stout Porter&amp;quot;). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.036</OG_MIN>
<OG_MAX>1.05</OG_MAX>
<FG_MIN>1.007</FG_MIN>
<FG_MAX>1.011</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>45</IBU_MAX>
<COLOR_MIN>49.25</COLOR_MIN>
<COLOR_MAX>78.8</COLOR_MAX>
<CARB_MIN>1.8</CARB_MIN>
<CARB_MAX>2.5</CARB_MAX>
<ABV_MIN>4</ABV_MIN>
<ABV_MAX>5</ABV_MAX>
<PROFILE>Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.
Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.
Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.
Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.</PROFILE>
<INGREDIENTS>The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.</INGREDIENTS>
<EXAMPLES>Guinness Draught Stout (also canned), Murphy&amp;apos;s Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout</EXAMPLES>
<DISPLAY_OG_MIN>1.036 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.050 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.007 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.011 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>30 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>45 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>130 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>209 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.8 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.5 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.036-1.050 SG</OG_RANGE>
<FG_RANGE>1.007-1.011 SG</FG_RANGE>
<IBU_RANGE>30-45 IBU</IBU_RANGE>
<CARB_RANGE>1.8-2.5 vol.</CARB_RANGE>
<COLOR_RANGE>49-79 EBC</COLOR_RANGE>
<ABV_RANGE>4.0-5.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Dunkelweizen</NAME>
<NOTES>A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel. Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their healthgiving qualities. Today, the lighter hefeweizen is more common. The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>German Wheat and Rye Beer</CATEGORY>
<CATEGORY_NUMBER>15</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.056</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.014</FG_MAX>
<IBU_MIN>10</IBU_MIN>
<IBU_MAX>18</IBU_MAX>
<COLOR_MIN>27.58</COLOR_MIN>
<COLOR_MAX>45.31</COLOR_MAX>
<CARB_MIN>2.5</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>4.3</ABV_MIN>
<ABV_MAX>5.6</ABV_MAX>
<PROFILE>Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a richer caramel and/or melanoidin character from Munich and/or Vienna malt. The malty richness can be low to medium-high, but shouldn’t overpower the yeast character. A roasted malt character is inappropriate. Hop flavor is very low to none, and hop bitterness is very low to low. A tart, citrusy character from yeast and high carbonation is sometimes present, but typically muted. Well rounded, flavorful, often somewhat sweet palate with a relatively dry finish. No diacetyl or DMS.
Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.</PROFILE>
<INGREDIENTS>By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.</INGREDIENTS>
<EXAMPLES>Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel, Kapuziner Weissbier Schwarz</EXAMPLES>
<DISPLAY_OG_MIN>1.044 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.056 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.014 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>10 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>18 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>72 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>120 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.5 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.3 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.6 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.044-1.056 SG</OG_RANGE>
<FG_RANGE>1.010-1.014 SG</FG_RANGE>
<IBU_RANGE>10-18 IBU</IBU_RANGE>
<CARB_RANGE>2.5-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>28-45 EBC</COLOR_RANGE>
<ABV_RANGE>4.3-5.6 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Düsseldorf Altbier</NAME>
<NOTES>A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale. The traditional style of beer from Düsseldorf. &amp;quot;Alt&amp;quot; refers to the &amp;quot;old&amp;quot; style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt (&amp;quot;old town&amp;quot;) section of Düsseldorf. A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65°F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke (&amp;quot;secret&amp;quot;) alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Amber Hybrid Beer</CATEGORY>
<CATEGORY_NUMBER>7</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.046</OG_MIN>
<OG_MAX>1.054</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.015</FG_MAX>
<IBU_MIN>35</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>21.67</COLOR_MIN>
<COLOR_MAX>33.49</COLOR_MAX>
<CARB_MIN>2.1</CARB_MIN>
<CARB_MAX>3.1</CARB_MAX>
<ABV_MIN>4.5</ABV_MIN>
<ABV_MAX>5.2</ABV_MAX>
<PROFILE>Aroma: Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.
Appearance: Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.
Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.
Mouthfeel: Medium-bodied. Smooth. Medium to mediumhigh carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.</PROFILE>
<INGREDIENTS>Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.</INGREDIENTS>
<EXAMPLES>Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt</EXAMPLES>
<DISPLAY_OG_MIN>1.046 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.054 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.015 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>35 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>50 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>57 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>88 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.1 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.1 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.046-1.054 SG</OG_RANGE>
<FG_RANGE>1.010-1.015 SG</FG_RANGE>
<IBU_RANGE>35-50 IBU</IBU_RANGE>
<CARB_RANGE>2.1-3.1 vol.</CARB_RANGE>
<COLOR_RANGE>22-33 EBC</COLOR_RANGE>
<ABV_RANGE>4.5-5.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Eisbock</NAME>
<NOTES>An extremely strong, full and malty dark lager. A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects). Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Bock</CATEGORY>
<CATEGORY_NUMBER>5</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.078</OG_MIN>
<OG_MAX>1.12</OG_MAX>
<FG_MIN>1.02</FG_MIN>
<FG_MAX>1.035</FG_MAX>
<IBU_MIN>25</IBU_MIN>
<IBU_MAX>35</IBU_MAX>
<COLOR_MIN>35.46</COLOR_MIN>
<COLOR_MAX>59.1</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>9</ABV_MIN>
<ABV_MAX>14</ABV_MAX>
<PROFILE>Aroma: Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.
Appearance: Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident.
Flavor: Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be mooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not be sticky, syrupy or cloyingly sweet. Clean, lager character.
Mouthfeel: Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.</PROFILE>
<INGREDIENTS>Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).</INGREDIENTS>
<EXAMPLES>Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Capital Eisphyre, Southampton Eisbock</EXAMPLES>
<DISPLAY_OG_MIN>1.078 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.120 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.020 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.035 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>25 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>35 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>94 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>157 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>9.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>14.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.078-1.120 SG</OG_RANGE>
<FG_RANGE>1.020-1.035 SG</FG_RANGE>
<IBU_RANGE>25-35 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>35-59 EBC</COLOR_RANGE>
<ABV_RANGE>9.0-14.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>English Barleywine</NAME>
<NOTES>The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Strong Ale</CATEGORY>
<CATEGORY_NUMBER>19</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.08</OG_MIN>
<OG_MAX>1.12</OG_MAX>
<FG_MIN>1.018</FG_MIN>
<FG_MAX>1.03</FG_MAX>
<IBU_MIN>35</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>15.76</COLOR_MIN>
<COLOR_MAX>43.34</COLOR_MAX>
<CARB_MIN>1.6</CARB_MIN>
<CARB_MAX>2.5</CARB_MAX>
<ABV_MIN>8</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma: Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl.
Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in &amp;quot;legs&amp;quot; when beer is swirled in a glass.
Flavor: Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn’t be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.</PROFILE>
<INGREDIENTS>Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast.</INGREDIENTS>
<EXAMPLES>Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot</EXAMPLES>
<DISPLAY_OG_MIN>1.080 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.120 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.018 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.030 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>35 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>70 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>41 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>115 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.6 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.5 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>8.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>12.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.080-1.120 SG</OG_RANGE>
<FG_RANGE>1.018-1.030 SG</FG_RANGE>
<IBU_RANGE>35-70 IBU</IBU_RANGE>
<CARB_RANGE>1.6-2.5 vol.</CARB_RANGE>
<COLOR_RANGE>16-43 EBC</COLOR_RANGE>
<ABV_RANGE>8.0-12.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>English Cider</NAME>
<NOTES>This includes the English &amp;quot;West Country&amp;quot; plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Generally dry, full-bodied, austere. Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Standard Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>27</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>0.995</FG_MIN>
<FG_MAX>1.01</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>19.7</COLOR_MAX>
<CARB_MIN>1.2</CARB_MIN>
<CARB_MAX>2.4</CARB_MAX>
<ABV_MIN>6</ABV_MIN>
<ABV_MAX>9</ABV_MAX>
<PROFILE>Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have &amp;quot;smoky (bacon)&amp;quot; character from a combination of apple varieties and MLF. Some &amp;quot;Farmyard nose&amp;quot; may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.
Appearance: Slightly cloudy to brilliant. Medium to deep gold color.
Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.</PROFILE>
<INGREDIENTS>Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc. </INGREDIENTS>
<EXAMPLES>[US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY); [UK] Oliver’s Herefordshire Dry Cider, various from Hecks, Dunkerton, Burrow Hill, Gwatkin Yarlington Mill, Aspall Dry Cider</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>0.995 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.010 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>51 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.4 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>6.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>9.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.075 SG</OG_RANGE>
<FG_RANGE>0.995-1.010 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>1.2-2.4 vol.</CARB_RANGE>
<COLOR_RANGE>2-20 EBC</COLOR_RANGE>
<ABV_RANGE>6.0-9.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>English IPA</NAME>
<NOTES>A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales. A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term &amp;quot;IPA&amp;quot; is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>India Pale Ale (IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>40</IBU_MIN>
<IBU_MAX>60</IBU_MAX>
<COLOR_MIN>15.76</COLOR_MIN>
<COLOR_MAX>27.58</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>7.5</ABV_MAX>
<PROFILE>Aroma: A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.
Appearance: Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.</PROFILE>
<INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.</INGREDIENTS>
<EXAMPLES>Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller&amp;apos;s IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith&amp;apos;s India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.018 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>40 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>60 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>41 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>72 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.075 SG</OG_RANGE>
<FG_RANGE>1.010-1.018 SG</FG_RANGE>
<IBU_RANGE>40-60 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>16-28 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-7.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<NOTES>An average-strength to moderately strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily &amp;quot;more premium&amp;quot; since best bitters are traditionally the brewer’s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, &amp;quot;ESB&amp;quot; is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American. More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>11.82</COLOR_MIN>
<COLOR_MAX>35.46</COLOR_MAX>
<CARB_MIN>1.5</CARB_MIN>
<CARB_MAX>2.4</CARB_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<PROFILE>Aroma: Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).
Appearance: Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
Flavor: Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.</PROFILE>
<INGREDIENTS>Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. &amp;quot;Burton&amp;quot; versions use medium to high sulfate water.</INGREDIENTS>
<EXAMPLES>Fullers ESB, Adnams Broadside, Shepherd Neame Bishop&amp;apos;s Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman&amp;apos;s XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale,
Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB</EXAMPLES>
<DISPLAY_OG_MIN>1.048 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.016 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>30 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>50 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>30 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>94 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.5 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.4 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.6 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.048-1.060 SG</OG_RANGE>
<FG_RANGE>1.010-1.016 SG</FG_RANGE>
<IBU_RANGE>30-50 IBU</IBU_RANGE>
<CARB_RANGE>1.5-2.4 vol.</CARB_RANGE>
<COLOR_RANGE>12-35 EBC</COLOR_RANGE>
<ABV_RANGE>4.6-6.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Flanders Brown Ale/Oud Bruin</NAME>
<NOTES>A malty, fruity, aged, somewhat sour Belgian-style brown ale. An &amp;quot;old ale&amp;quot; tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a &amp;quot;provision beer&amp;quot; that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel. Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the classic-style fruit beer category. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Sour Ale</CATEGORY>
<CATEGORY_NUMBER>17</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.04</OG_MIN>
<OG_MAX>1.074</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.012</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>25</IBU_MAX>
<COLOR_MIN>29.55</COLOR_MIN>
<COLOR_MAX>43.34</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4</ABV_MIN>
<ABV_MAX>8</ABV_MAX>
<PROFILE>Aroma: Complex combination of fruity esters and rich malt character. Esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A sherrylike character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Appearance: Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.
Flavor: Malty with fruity complexity and some caramelization character. Fruitiness commonly includes dark fruits such as raisins, plums, figs, dates, black cherries or prunes. A malt character of caramel, toffee, orange, treacle or chocolate is also common. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a &amp;quot;sweet-and-sour&amp;quot; profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.
Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.</PROFILE>
<INGREDIENTS>A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. A sour mash or acidulated malt may also be used to develop the sour character without introducing Lactobacillus. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.</INGREDIENTS>
<EXAMPLES>Liefman’s Goudenband, Liefman’s Odnar, Liefman’s Oud Bruin, Ichtegem Old Brown, Riva Vondel</EXAMPLES>
<DISPLAY_OG_MIN>1.040 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.074 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.012 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>20 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>25 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>78 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>115 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>8.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.040-1.074 SG</OG_RANGE>
<FG_RANGE>1.008-1.012 SG</FG_RANGE>
<IBU_RANGE>20-25 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>30-43 EBC</COLOR_RANGE>
<ABV_RANGE>4.0-8.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Flanders Red Ale</NAME>
<NOTES>A complex, sour, red wine-like Belgianstyle ale. The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art. Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Sour Ale</CATEGORY>
<CATEGORY_NUMBER>17</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.057</OG_MAX>
<FG_MIN>1.002</FG_MIN>
<FG_MAX>1.012</FG_MAX>
<IBU_MIN>10</IBU_MIN>
<IBU_MAX>25</IBU_MAX>
<COLOR_MIN>19.7</COLOR_MIN>
<COLOR_MAX>31.52</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.5</ABV_MAX>
<PROFILE>Aroma: Complex fruitiness with complementary malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There is often some vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour, acidic aroma ranges from complementary to intense. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Appearance: Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.
Flavor: Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour, acidic character ranges from complementary to intense. Malty flavors range from complementary to prominent. Generally as the sour character increases, the sweet character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character with a long, dry finish. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor.
Mouthfeel: Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.</PROFILE>
<INGREDIENTS>A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.</INGREDIENTS>
<EXAMPLES>Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems Bruin, Duchesse de Bourgogne, New Belgium La Folie, Petrus Oud Bruin, Southampton Flanders Red Ale, Verhaege Vichtenaar, Monk’s Cafe Flanders Red Ale, New Glarus Enigma, Panil Barriquée, Mestreechs Aajt</EXAMPLES>
<DISPLAY_OG_MIN>1.048 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.057 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.002 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.012 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>10 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>25 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>51 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>83 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.6 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.5 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.048-1.057 SG</OG_RANGE>
<FG_RANGE>1.002-1.012 SG</FG_RANGE>
<IBU_RANGE>10-25 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>20-32 EBC</COLOR_RANGE>
<ABV_RANGE>4.6-6.5 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Foreign Extra Stout</NAME>
<NOTES>A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust. Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as &amp;quot;Tropical Stouts&amp;quot;). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s. A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty Beer – Category 23). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts (13E).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>D</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.056</OG_MIN>
<OG_MAX>1.075</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.018</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>59.1</COLOR_MIN>
<COLOR_MAX>78.8</COLOR_MAX>
<CARB_MIN>2</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>5.5</ABV_MIN>
<ABV_MAX>8</ABV_MAX>
<PROFILE>Aroma: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma low to none. Diacetyl low to none.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.
Flavor: Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and restrained bitterness; they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl.
Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.</PROFILE>
<INGREDIENTS>Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).</INGREDIENTS>
<EXAMPLES>Tropical-Type: Lion Stout (Sri Lanka), Dragon Stout (Jamaica), ABC Stout (Singapore), Royal Extra &amp;quot;The Lion Stout&amp;quot; (Trinidad), Jamaica Stout (Jamaica), Export-Type: Freeminer Deep Shaft Stout, Guinness Foreign Extra Stout (bottled, not sold in the US), Ridgeway of Oxfordshire Foreign Extra Stout, Coopers Best Extra Stout, Elysian Dragonstooth Stout</EXAMPLES>
<DISPLAY_OG_MIN>1.056 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.075 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.018 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>30 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>70 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>157 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>209 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.6 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>8.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.056-1.075 SG</OG_RANGE>
<FG_RANGE>1.010-1.018 SG</FG_RANGE>
<IBU_RANGE>30-70 IBU</IBU_RANGE>
<CARB_RANGE>2.0-2.6 vol.</CARB_RANGE>
<COLOR_RANGE>59-79 EBC</COLOR_RANGE>
<ABV_RANGE>5.5-8.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>French Cider</NAME>
<NOTES>This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, prefermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. Medium to sweet, full-bodied, rich. Entrants MUST specify carbonation level (petillant or full). Entrants MUST specify sweetness (medium, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Standard Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>27</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.05</OG_MIN>
<OG_MAX>1.065</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.02</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>19.7</COLOR_MAX>
<CARB_MIN>2.3</CARB_MIN>
<CARB_MAX>2.9</CARB_MAX>
<ABV_MIN>3</ABV_MIN>
<ABV_MAX>6</ABV_MAX>
<PROFILE>Aroma/Flavor: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.
Appearance: Clear to brilliant, medium to deep gold color.
Mouthfeel: Medium to full, mouth filling. Moderate tannin apparent mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.</PROFILE>
<INGREDIENTS>Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc. </INGREDIENTS>
<EXAMPLES>[US] West County Reine de Pomme (MA), Rhyne Cider (CA); [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot</EXAMPLES>
<DISPLAY_OG_MIN>1.050 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.065 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>51 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.3 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.9 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>3.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>6.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.050-1.065 SG</OG_RANGE>
<FG_RANGE>1.010-1.020 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>2.3-2.9 vol.</CARB_RANGE>
<COLOR_RANGE>2-20 EBC</COLOR_RANGE>
<ABV_RANGE>3.0-6.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Fruit Beer</NAME>
<NOTES>A harmonious marriage of fruit and beer. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. Overall balance is the key to presenting a wellmade fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., &amp;quot;PORTER&amp;quot; OR &amp;quot;WHEAT ALE&amp;quot; IS ACCEPTABLE). THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. Note that fruitbased lambics should be entered in the Fruit Lambic category (17F), while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes, Sherry or Tokaj, but a beer with a quality such as this should make a special claim (e.g., amontillado, fino, botrytis). Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A).</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Fruit Beer</CATEGORY>
<CATEGORY_NUMBER>20</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Mixed</TYPE>
<OG_MIN>1.03</OG_MIN>
<OG_MAX>1.11</OG_MAX>
<FG_MIN>1.004</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>5</IBU_MIN>
<IBU_MAX>70</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>98.5</COLOR_MAX>
<CARB_MIN>2</CARB_MIN>
<CARB_MAX>3</CARB_MAX>
<ABV_MIN>2.5</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma: The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries)—allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. As with all specialty beers, a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma may be desirable, especially in dark styles. Hop aroma may be absent or balanced with fruit, depending on the style. The fruit should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense.
Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.
Flavor: As with aroma, the distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.
Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style.</PROFILE>
<INGREDIENTS>Vary by base style. OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.</INGREDIENTS>
<EXAMPLES>New Glarus Belgian Red and Raspberry Tart, Bell’s Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Founders Rübæus, Ebulum Elderberry Black Ale, Stiegl Radler, Weyerbacher Raspberry Imperial Stout, Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Magic Hat #9, Grozet Gooseberry and Wheat Ale, Pyramid Apricot Ale, Dogfish Head Fort</EXAMPLES>
<DISPLAY_OG_MIN>1.030 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.110 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.004 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.024 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>5 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>70 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>262 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.0 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>2.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>12.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.030-1.110 SG</OG_RANGE>
<FG_RANGE>1.004-1.024 SG</FG_RANGE>
<IBU_RANGE>5-70 IBU</IBU_RANGE>
<CARB_RANGE>2.0-3.0 vol.</CARB_RANGE>
<COLOR_RANGE>6-99 EBC</COLOR_RANGE>
<ABV_RANGE>2.5-12.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Fruit Cider</NAME>
<NOTES>This is a cider with other fruits or fruit-juices added - for example, berry. Note that a &amp;quot;cider&amp;quot; made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Specialty Cider and Perry</CATEGORY>
<CATEGORY_NUMBER>28</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Cider</TYPE>
<OG_MIN>1.045</OG_MIN>
<OG_MAX>1.07</OG_MAX>
<FG_MIN>0.995</FG_MIN>
<FG_MAX>1.01</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>0</IBU_MAX>
<COLOR_MIN>1.97</COLOR_MIN>
<COLOR_MAX>19.7</COLOR_MAX>
<CARB_MIN>1</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>9</ABV_MAX>
<PROFILE>Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, &amp;quot;Would this be different if neutral spirits replaced the cider?&amp;quot; A fruit cider should not be like an alco-pop. Oxidation is a fault.
Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)
Mouthfeel: Substantial. May be significantly tannic depending on fruit added.</PROFILE>
<INGREDIENTS>Apples with fruit or fruit juice added. Adjuncts should not dominate, but should blend well. High attenuation yeast.</INGREDIENTS>
<EXAMPLES>[US] West County Blueberry-Apple Wine (MA), AEppelTreow Red Poll Cran-Apple Draft Cider (WI), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI)</EXAMPLES>
<DISPLAY_OG_MIN>1.045 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.070 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>0.995 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.010 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>0 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>4 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>51 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>1.0 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>9.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.045-1.070 SG</OG_RANGE>
<FG_RANGE>0.995-1.010 SG</FG_RANGE>
<IBU_RANGE>0-0 IBU</IBU_RANGE>
<CARB_RANGE>1.0-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>2-20 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-9.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Fruit Lambic</NAME>
<NOTES>Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. A lambic with fruit, not just a fruit beer. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes. Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. &amp;quot;Young&amp;quot; lambic contains fermentable sugars while old lambic has the characteristic &amp;quot;wild&amp;quot; taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Any overly sweet lambics (e.g., Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Sour Ale</CATEGORY>
<CATEGORY_NUMBER>17</CATEGORY_NUMBER>
<STYLE_LETTER>F</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.04</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1</FG_MIN>
<FG_MAX>1.01</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>10</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>13.79</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>3.1</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>7</ABV_MAX>
<PROFILE>Aroma: The fruit which has been added to the beer should be the dominant aroma. A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.
Appearance: The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting. Always effervescent.
Flavor: The fruit added to the beer should be evident. A low to moderate sour and more commonly (sometimes high) acidic character is present. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. A low, complementary sweetness may be present, but higher levels are uncharacteristic. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent. No hop flavor. No diacetyl.
Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.</PROFILE>
<INGREDIENTS>Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturallyoccurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.</INGREDIENTS>
<EXAMPLES>Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou’ Foune (apricot), Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus (merlot grape), Cantillon Vigneronne (Muscat grape), De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek</EXAMPLES>
<DISPLAY_OG_MIN>1.040 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.000 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.010 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>10 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>35 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.1 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>7.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.040-1.060 SG</OG_RANGE>
<FG_RANGE>1.000-1.010 SG</FG_RANGE>
<IBU_RANGE>0-10 IBU</IBU_RANGE>
<CARB_RANGE>2.4-3.1 vol.</CARB_RANGE>
<COLOR_RANGE>6-14 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-7.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>German Pilsner (Pils)</NAME>
<NOTES>Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. A copy of Bohemian Pilsener adapted to brewing conditions in Germany. Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Pilsner</CATEGORY>
<CATEGORY_NUMBER>2</CATEGORY_NUMBER>
<STYLE_LETTER>A</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Lager</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.05</OG_MAX>
<FG_MIN>1.008</FG_MIN>
<FG_MAX>1.013</FG_MAX>
<IBU_MIN>25</IBU_MIN>
<IBU_MAX>45</IBU_MAX>
<COLOR_MIN>3.94</COLOR_MIN>
<COLOR_MAX>9.85</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>2.8</CARB_MAX>
<ABV_MIN>4.4</ABV_MIN>
<ABV_MAX>5.2</ABV_MAX>
<PROFILE>Aroma: Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).
Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.
Mouthfeel: Medium-light body, medium to high carbonation.</PROFILE>
<INGREDIENTS>Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast</INGREDIENTS>
<EXAMPLES>Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper&amp;apos;s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner</EXAMPLES>
<DISPLAY_OG_MIN>1.044 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.050 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.008 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.013 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>25 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>45 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>9 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>25 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.8 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>4.4 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>5.2 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.044-1.050 SG</OG_RANGE>
<FG_RANGE>1.008-1.013 SG</FG_RANGE>
<IBU_RANGE>25-45 IBU</IBU_RANGE>
<CARB_RANGE>2.4-2.8 vol.</CARB_RANGE>
<COLOR_RANGE>4-10 EBC</COLOR_RANGE>
<ABV_RANGE>4.4-5.2 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Gueuze</NAME>
<NOTES>Complex, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Gueuze is traditionally produced by mixing one, two, and three-year old lambic. &amp;quot;Young&amp;quot; lambic contains fermentable sugars while old lambic has the characteristic &amp;quot;wild&amp;quot; taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for antibacterial properties more than bittering in lambics. Products marked &amp;quot;oude&amp;quot; or &amp;quot;ville&amp;quot; are considered most traditional.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Sour Ale</CATEGORY>
<CATEGORY_NUMBER>17</CATEGORY_NUMBER>
<STYLE_LETTER>E</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.04</OG_MIN>
<OG_MAX>1.06</OG_MAX>
<FG_MIN>1</FG_MIN>
<FG_MAX>1.006</FG_MAX>
<IBU_MIN>0</IBU_MIN>
<IBU_MAX>10</IBU_MAX>
<COLOR_MIN>5.91</COLOR_MIN>
<COLOR_MAX>13.79</COLOR_MAX>
<CARB_MIN>2.4</CARB_MIN>
<CARB_MAX>3.1</CARB_MAX>
<ABV_MIN>5</ABV_MIN>
<ABV_MAX>8</ABV_MAX>
<PROFILE>Aroma: A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.
Appearance: Golden in color. Clarity is excellent (unless the bottle was shaken). A thick rocky, mousse-like, white head seems to last forever. Always effervescent.
Flavor: A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. No hop flavor. No diacetyl.
Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.</PROFILE>
<INGREDIENTS>Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.</INGREDIENTS>
<EXAMPLES>Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Girardin Gueuze (Black Label), Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze</EXAMPLES>
<DISPLAY_OG_MIN>1.040 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.060 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.000 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.006 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>0 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>10 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>14 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>35 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.4 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>3.1 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>5.0 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>8.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.040-1.060 SG</OG_RANGE>
<FG_RANGE>1.000-1.006 SG</FG_RANGE>
<IBU_RANGE>0-10 IBU</IBU_RANGE>
<CARB_RANGE>2.4-3.1 vol.</CARB_RANGE>
<COLOR_RANGE>6-14 EBC</COLOR_RANGE>
<ABV_RANGE>5.0-8.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Imperial IPA</NAME>
<NOTES>An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers &amp;quot;pushing the envelope&amp;quot; to satisfy the need of hop aficionados for increasingly intense products. The adjective &amp;quot;Imperial&amp;quot; is arbitrary and simply implies a stronger version of an IPA; &amp;quot;double,&amp;quot; &amp;quot;extra,&amp;quot; &amp;quot;extreme,&amp;quot; or any other variety of adjectives would be equally valid. Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>India Pale Ale (IPA)</CATEGORY>
<CATEGORY_NUMBER>14</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.07</OG_MIN>
<OG_MAX>1.09</OG_MAX>
<FG_MIN>1.01</FG_MIN>
<FG_MAX>1.02</FG_MAX>
<IBU_MIN>60</IBU_MIN>
<IBU_MAX>120</IBU_MAX>
<COLOR_MIN>15.76</COLOR_MIN>
<COLOR_MAX>29.55</COLOR_MAX>
<CARB_MIN>2.2</CARB_MIN>
<CARB_MAX>2.7</CARB_MAX>
<ABV_MIN>7.5</ABV_MIN>
<ABV_MAX>10</ABV_MAX>
<PROFILE>Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a &amp;quot;hot&amp;quot; character.
Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.
Flavor: Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.</PROFILE>
<INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.</INGREDIENTS>
<EXAMPLES>Russian River Pliny the Elder, Three Floyd’s Dreadnaught, Avery Majaraja, Bell’s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan’s Hopsickle Imperial India Pale Ale, Stoudt’s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop</EXAMPLES>
<DISPLAY_OG_MIN>1.070 SG</DISPLAY_OG_MIN>
<DISPLAY_OG_MAX>1.090 SG</DISPLAY_OG_MAX>
<DISPLAY_FG_MIN>1.010 SG</DISPLAY_FG_MIN>
<DISPLAY_FG_MAX>1.020 SG</DISPLAY_FG_MAX>
<DISPLAY_IBU_MIN>60 IBU</DISPLAY_IBU_MIN>
<DISPLAY_IBU_MAX>120 IBU</DISPLAY_IBU_MAX>
<DISPLAY_COLOR_MIN>41 EBC</DISPLAY_COLOR_MIN>
<DISPLAY_COLOR_MAX>78 EBC</DISPLAY_COLOR_MAX>
<DISPLAY_CARB_MIN>2.2 vol.</DISPLAY_CARB_MIN>
<DISPLAY_CARB_MAX>2.7 vol.</DISPLAY_CARB_MAX>
<DISPLAY_ABV_MIN>7.5 vol.%</DISPLAY_ABV_MIN>
<DISPLAY_ABV_MAX>10.0 vol.%</DISPLAY_ABV_MAX>
<OG_RANGE>1.070-1.090 SG</OG_RANGE>
<FG_RANGE>1.010-1.020 SG</FG_RANGE>
<IBU_RANGE>60-120 IBU</IBU_RANGE>
<CARB_RANGE>2.2-2.7 vol.</CARB_RANGE>
<COLOR_RANGE>16-30 EBC</COLOR_RANGE>
<ABV_RANGE>7.5-10.0 vol.%</ABV_RANGE>
</STYLE>
<STYLE>
<NAME>Imperial Stout</NAME>
<NOTES>An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.</NOTES>
<VERSION>1</VERSION>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>F</STYLE_LETTER>
<STYLE_GUIDE>BJCP 2008</STYLE_GUIDE>
<TYPE>Ale</TYPE>
<OG_MIN>1.075</OG_MIN>
<OG_MAX>1.115</OG_MAX>
<FG_MIN>1.018</FG_MIN>
<FG_MAX>1.03</FG_MAX>
<IBU_MIN>50</IBU_MIN>
<IBU_MAX>90</IBU_MAX>
<COLOR_MIN>59.1</COLOR_MIN>
<COLOR_MAX>78.8</COLOR_MAX>
<CARB_MIN>1.8</CARB_MIN>
<CARB_MAX>2.6</CARB_MAX>
<ABV_MIN>8</ABV_MIN>
<ABV_MAX>12</ABV_MAX>
<PROFILE>Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in &amp;quot;legs&amp;quot; when beer is swirled in a glass.