This category contains Specialty-Type Beers using either grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.
31A. Alternative Grain Beer
An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.
Overall Impression
A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.
Appearance
Same as base beer style, although some additional haze may be noticeable.
Aroma
Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty, and some may have a relatively neutral character.
Flavor
Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. Some grains add an additional grainy, bready, or nutty flavor, while others simply enhance the flavor of the base beer. Some grains add a dryness to the finish.
Mouthfeel
Same as the base beer, although many additional grains (e.g., oats, rye) increase body and viscosity, while some (e.g., GF grains) create a thinner beer.
Entry Instructions
The entrant must specify the type of alternative grain used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Vital Statistics
OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.
Commercial Examples
Blue/Point Rastafarye Ale, Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans.Past Revision
Alternative Grain Beer (2015)Style Attributes
31B. Alternative Sugar Beer
An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.
Overall Impression
A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.
Appearance
Same as the base beer, although some sugars will bring additional, usually darker, colors.
Aroma
Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.
Flavor
Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor, which should be a pleasant, balanced combination with the beer. Added sugars should not have a raw, unfermented flavor. Some unfermentable sugars provide a fuller finish, while fully fermentable sugars can thin out the finish.
Mouthfeel
Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.
Comments
The additional sugar should be apparent somewhere in the sensory profile. If the sugars do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it is perceived more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.
Entry Instructions
The entrant must specify the type of sugar used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Vital Statistics
OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.
Commercial Examples
Bell’s Hopslam, Lagunitas Brown Shugga’, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever.Past Revision
Alternative Sugar Beer (2015)Style Attributes
32. Smoked Beer
This category contains Specialty-Type Beers that have a smoke character.
32A. Classic Style Smoked Beer
Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).
Overall Impression
A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character.
Appearance
Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style.
Aroma
A pleasant balance between the expected aroma of the base beer and smoked malt. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke and beer can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.
Flavor
Similar to the aroma, with a balance between the base beer and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke and beer can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.
Mouthfeel
Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.
Comments
Use this style for beers other than Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer.
History
The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in Bock, Doppelbock, Weissbier, Munich Dunkel, Schwarzbier, Munich Helles, Pils, and other specialty styles.
Characteristic Ingredients
Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (e.g., oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. These may be reminiscent of certain smoked foods (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenols and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (e.g., fruits, vegetables, spices, honey) in noticeable quantities, the resulting beer should be entered in the 32B Specialty Smoked Beer.
Entry Instructions
The entrant must specify a Base Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.
Vital Statistics
Varies with the base beer style.
Commercial Examples
Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier.Past Revision
Classic Style Smoked Beer (2015)Style Attributes
32B. Specialty Smoked Beer
A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.
Overall Impression
A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character.
Appearance
Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.
Aroma
A pleasant balance between the expected aroma of the base beer, smoked malt, and any specialty ingredients. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke, the beer, and any specialty ingredients can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.
Flavor
Similar to the aroma, with a balance between the base beer, any specialty ingredients, and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke, beer, and any specialty ingredients can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.
Mouthfeel
Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.
Comments
Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer and any specialty ingredients.
Characteristic Ingredients
Same as 32A Classic Style Smoked Beer with the possible addition of specialty ingredients (e.g., fruits, spices, vegetables, honey) in noticeable quantities.
Entry Instructions
The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer. Entrant must specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Vital Statistics
Varies with the base beer style.
Commercial Examples
Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter.Past Revision
Specialty Smoked Beer (2015)Style Attributes
33. Wood Beer
This category contains Specialty-Type Beers with a wood-aged or barrel character, with or without added alcohol character.
33A. Wood-Aged Beer
This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other beers with an added alcohol character should be entered as 33B Specialty Wood-Aged Beer.
Overall Impression
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.
Appearance
Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.
Aroma
Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. Fresh wood can occasionally impart raw, fresh-cut wood smell, although this character should never be too strong. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present.
Flavor
Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. New wood may add a raw, fresh-cut wood impression. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors should be balanced, supportive, and noticeable, while not overpowering the base beer style.
Mouthfeel
Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Tart or acidic characteristics should be low to none, and never distracting.
Comments
Much of the character depends on the type of wood used, and how well it complements and enhances the base style. Age character is allowable, but excessive oxidation or sourness is a fault. Noticeable alcohol is not a fault in stronger base styles.
This category should not be used for base styles where wood-aging is a fundamental requirement for the style (e.g., Flanders Red, Lambic). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.
History
A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.
Characteristic Ingredients
Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (e.g., chips, staves, spirals, cubes). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.
Entry Instructions
The entrant must specify the type of wood used and the toast or char level (if used). If an unusual varietal wood is used, the entrant must supply a brief description of the sensory aspects the wood adds to beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Vital Statistics
varies with base style
SRM
varies with base style, often darker than the unadulterated base style
OG
varies with base style, typically above-average
FG
varies with base style
ABV
varies with base style, typically above-average
Commercial Examples
Bush Prestige, Cigar City Spanish Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire Stingo.Past Revision
Wood-Aged Beer (2015)Style Attributes
33B. Specialty Wood-Aged Beer
This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here.
Overall Impression
An elevation of the base beer style with characteristics from aging in contact with wood, including alcoholic products previously in contact with the wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.
Appearance
Varies with base style. Often darker than the unadulterated base beer style, particularly if charred barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.
Aroma
Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present. Aromatics associated with alcohol (e.g., distilled spirits, wine) previously stored in the wood should be noticeable, but balanced.
Flavor
Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors and added alcohol flavors should be balanced, mutually supportive, and noticeable, while not overpowering the base beer style or each other.
Mouthfeel
Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Usually exhibits additional alcohol warming, but should not be hot or harsh. Tart or acidic characteristics should be low to none, and never distracting.
Comments
Success in this style depends on how well the wood and alcohol character supports and enhances the base beer, and how well integrated they are with the overall flavor profile. Age character is allowable, but excessive oxidation or sourness is a fault.
Special wood-aged wild ales should be entered in the 28C Wild Specialty Beer.
History
Same as 33A Wood-Aged Beer.
Characteristic Ingredients
Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, rum, gin, tequila, port, sherry, Madeira, wine). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.
Entry Instructions
The entrant must specify the additional alcohol character, with information about the barrel if relevant to the finished flavor profile. If an unusual wood or ingredient has been used, the entrant must supply a brief description of the sensory aspects the ingredients add to the beer. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.
Vital Statistics
IBU
varies with base style
SRM
varies with base style, often darker than the unadulterated base style
OG
varies with base style, typically above-average
FG
varies with base style
ABV
varies with base style, typically above-average
Commercial Examples
AleSmith Barrel-Aged Old Numbskull, Founders Kentucky Breakfast Stout, Firestone Walker Parabola, Goose Island Bourbon County Stout, Great Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale.Past Revision
Specialty Wood-Aged Beer (2015)Style Attributes
34. Specialty Beer
While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.
34A. Commercial Specialty Beer
This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beer fits another defined style, do not enter it here.
Overall Impression
Based on declared beer.
Aroma / Appearance / Flavor / Mouthfeel
Based on declared beer.
Comments
Intended as a catch-all location for specific beers that are based on unique commercial examples that don’t fit existing styles. Past versions of the Style Guidelines included a Belgian Specialty Ale style; this style fits that general purpose, as well as allowing non-Belgian entries of similar intent.
Entry Instructions
The entrant must specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.
Vital Statistics
OG, FG, IBUs, SRM and ABV will vary depending on the declared beer.
Commercial Examples
Orval, La Chouffe.Past Revision
Clone Beer (2015)Style Attributes
34B. Mixed-Style Beer
This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either:
- A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere.
- A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style.
- A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style).
- Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.).
This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.
Bear in mind that a poorly-made, faulted beer should not be used to define a new style. Drinkability should always be maintained, while allowing for creative new concepts.
Overall Impression
Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.
Aroma / Appearance / Flavor / Mouthfeel
Based on the declared base styles.
Comments
See preamble for intent.
Entry Instructions
The entrant must specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.
Vital Statistics
OG, FG, IBUs, SRM, and ABV will vary depending on the declared beer.
Commercial Examples
Birrificio Italiano Tipopils, Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union, Ommegang Helles Superior.Past Revision
Mixed-Style Beer (2015)Style Attributes
34C. Experimental Beer
This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.
Overall Impression
Varies, but should be a unique experience.
Aroma / Appearance / Flavor / Mouthfeel
Varies.
Comments
This style cannot represent a well-known commercial beer (otherwise it would be a Commercial Specialty Beer) and cannot fit into any other existing Specialty-Type Beer style (including those within this major category).
Entry Instructions
The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.
Vital Statistics
OG, FG, IBUs, SRM and ABV will vary depending on the declared beer.
Comments
The additional grain should be apparent somewhere in the sensory profile. If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.