20B. American Stout

Overall Impression

A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.

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.

Aroma

Moderate to strong roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters optional. Light alcohol optional. Should not seem sharp, acrid, or acidic.

Flavor

Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. May taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.

Mouthfeel

Medium to full body. Can be somewhat creamy. 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.

Comments

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). Becoming increasingly hard to find.

History

A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a common naming scheme for a more highly-hopped beer.

Characteristic Ingredients

Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.

Style Comparison

Like a hoppy, bitter, strongly roasted Irish Extra Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Imperial Stout style. Stronger and more assertive, particularly in the dark malt or grain additions and hop character, than American Porter.

Vital Statistics

IBU

35 - 75

SRM

30 - 40

OG

1.050 - 1.075

FG

1.010 - 1.022

ABV

5% - 7%

Commercial Examples

Avery Out of Bounds Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Bell’s Kalamazoo Stout, Trillium Secret Stairs.

Past Revision

American Stout (2015)

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, north-america, roasty, stout-family, top-fermented

20C. Imperial Stout

Traditionally an English style, but it is currently much more popular and widely available in America and internationally, where it is a craft beer favorite, not a historical curiosity.

Overall Impression

An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age.

Appearance

Color ranges 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 as legs.

Aroma

Rich, deep, complex, and often quite intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to fairly aggressive hops, often English or American in character. Alcohol flavor optional, but should not be sharp, hot, or solventy. The balance between these main four components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.

Flavor

Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not by syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.

Mouthfeel

Full to very full-bodied and chewy, with a velvety, luscious texture. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable, but as a background character. Low to moderate carbonation.

Comments

Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is allowable as well, which is why it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.

History

A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics.

Characteristic Ingredients

Pale malt with significant roasted malts or grain. Flaked adjuncts common. American or English ale yeast and hops are typical. Ages very well. Increasingly used as the base beer for many specialty styles.

Style Comparison

Darker and more roasty than Barleywines, but with similar alcohol. More complex, with a broader range of possible flavors, than lower-gravity stouts.

Vital Statistics

IBU

50 - 90

SRM

30 - 40

OG

1.075 - 1.115

FG

1.018 - 1.030

ABV

8% - 12%

Commercial Examples

American –, Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout, English –, Thornbridge Saint Petersburg, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, 2SP Brewing Co The Russian.

Past Revision

Imperial Stout (2015)

Style Attributes

bitter, british-isles, craft-style, dark-color, malty, north-america, roasty, stout-family, top-fermented, traditional-style, very-high-strength

21. IPA

The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.

21A. American IPA

Overall Impression

A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Appearance

Color ranging from medium gold to light reddish-amber. Clear, but light haze allowable. Medium-sized, white to off-white head with good persistence.

Aroma

A prominent to intense hop aroma often featuring American or New World hop characteristics, such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. Low to medium-low clean, grainy maltiness supports the hop presentation. Generally clean fermentation profile, but light fruitiness acceptable. Restrained alcohol optional.

Flavor

Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness. Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Very light, smooth warmth optional.

Comments

The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.

History

The first modern American craft beer adaptation of this traditional English style is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has evolved beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.

Characteristic Ingredients

Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts. Often uses American or New World hops but any varieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.

Style Comparison

Stronger and more highly hopped than American Pale Ale. Compared to English IPA, has less caramel, bread, and toast; often more American or New World hops; fewer yeast-derived esters; less body and often a more hoppy balance; and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.

Vital Statistics

IBU

40 - 70

SRM

6 - 14

OG

1.056 - 1.070

FG

1.008 - 1.014

ABV

5.5% - 7.5%

Commercial Examples

Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA.

Past Revision

American IPA (2015)

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented

21B. Specialty IPA

Specialty IPA is a competition entry category, not a distinct style. Beers entered here are not experimental beers; they are a collection of currently-produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without rewriting the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.

The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.

The Specialty IPA category is not intended for Classic-style IPAs with added ingredients (such as fruit, spice, wood, smoke, grains, or sugars) – these should be entered in the appropriate Specialty-Type beer category (Fruit Beer, SHV Beer, etc.). The Specialty IPA styles are considered Classic Styles for entering in Specialty-Type category purposes. Classic-style IPAs with unique or special hops should still be entered in the appropriate Classic-style IPA style.

Overall Impression

Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.

Appearance

Color depends on specific type of Specialty IPA. Most should be clear, but a slight haze is acceptable in most styles. Darker types can be opaque, making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.

Aroma

Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.

Flavor

Variable by type, with the quality of each component dependent on the specific Specialty IPA. Hop flavor typically medium-low to high. Hop bitterness typically medium-high to very high. Malt flavor generally low to medium. Commonly has a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.

Mouthfeel

Smooth. Medium-light to medium body. Medium carbonation, generally. A background alcohol warmth can be perceived in stronger versions.

Comments

Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). A Session IPA is a 21B Specialty IPA with a base style of 21A American IPA with Session strength. A Double IPA is Category 22A not 21B.

Style Comparison

Currently Defined Types: Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA, White IPA, Brut IPA

Entry Instructions

Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect.
Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.

Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%

Vital Statistics

Variable by type, see individual styles

Past Revision

Specialty IPA (2015)

21B. Specialty IPA: Belgian IPA

Overall Impression

A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.

Appearance

Light golden to amber in color. Moderate to large off-white head with good retention. Good to quite hazy clarity.

Aroma

Moderate to high hop aroma, often reflecting the character of American or New World hops (tropical, melon, stone fruit, citrus, piney, etc.) or Continental hops (spicy, herbal, floral, etc.), possibly with a light dry-hop note. Gentle malt sweetness, sometimes with a sugary or honey character, but rarely caramel. Moderate to high esters, often pears, apples, citrus, or banana. Light spice, clove or pepper, optional. Light alcohol aroma optional.

Flavor

Moderate fruity and spicy flavors, same descriptors as aroma. Moderate to high hop flavor, same descriptors as aroma. Light, relatively neutral grainy malt flavor, optionally with low toast, caramel, or honey. Moderate to high bitterness. Dry to medium-dry finish that often accentuates the perception of bitterness. Aftertaste has a lingering bitterness but is not harsh.

Mouthfeel

Light to medium body. Medium to high carbonation level, which can lighten the impression of body. Light warmth optional.

Comments

The choice of yeast strain and hop varieties is critical since many choices will clash horribly.

History

A relatively modern style, dating from the mid-2000s. Homebrewers and craft breweries substituted Belgian yeast in their American IPA recipes. Belgian breweries typically added more hops to their stronger pale beers.

Characteristic Ingredients

Belgian yeast strains used in making Belgian Tripels and Golden Strong Ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt. Sugar adjuncts common.

Style Comparison

A cross between an American IPA or Double IPA with a Belgian Golden Strong Ale or Belgian Tripel. This style is may be spicier, stronger, drier, and fruitier than an American IPA.

Vital Statistics

IBU

50 - 100

SRM

5 - 8

OG

1.058 - 1.080

FG

1.008 - 1.016

ABV

6.2% - 9.5%

Commercial Examples

Brewery Vivant Triomphe, Houblon Chouffe, Green Flash Le Freak, Urthel Hop It.

Past Revision

Specialty IPA: Belgian IPA (2015)

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented

21B. Specialty IPA: Black IPA

Overall Impression

A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.

Appearance

Dark brown to black color. Clear, if not opaque. Light haze allowable, but should not be murky. Light tan to tan head, moderate size, persistent.

Aroma

Moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, pine, berry, or melon character. Very low to moderate malt, possibly with light chocolate, coffee, or toast notes, as well as a background caramel sweetness. Clean fermentation profile, but light esters acceptable.

Flavor

Medium-low to high hop flavor, same descriptors as aroma. Low to medium malt flavor, with restrained chocolate or coffee notes, but not burnt or ashy. The roasted notes should not clash with the hops. Light caramel or toffee optional. Medium-high to very high bitterness. Dry to slightly off-dry finish, with a bitter but not harsh aftertaste, often with a light roast flavor that can contribute to the dry impression. Low to moderate esters optional. Background alcohol flavor optional.

Mouthfeel

Smooth. Medium-light to medium body. Medium carbonation. Light creaminess optional. Light warmth optional.

Comments

Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.

History

An American IPA variant first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s, and was a popular fad in the early 2010s before fading into obscurity in the US.

Characteristic Ingredients

Debittered roast malts. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style to the example hop characteristics listed.

Style Comparison

Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.

Vital Statistics

IBU

50 - 90

SRM

25 - 40

OG

1.050 - 1.085

FG

1.010 - 1.018

ABV

5.5% - 9%

Commercial Examples

21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self-Righteous Black IPA.

Past Revision

Specialty IPA: Black IPA (2015)

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Brown IPA

Overall Impression

Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Appearance

Color ranging from reddish-brown to dark brown but not black. Clear, if not opaque. Light haze optional. Medium-sized, cream-colored to tan head with good persistence.

Aroma

Moderate to moderately-high hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features milk chocolate, cocoa, toffee, nuts, biscuits, dark caramel, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Flavor

Medium to high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. No highly roasted or burnt malt flavors. The malt should nearly balance the hop bitterness and flavor.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.

Comments

Separated from American Brown Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

History

See American Brown Ale.

Characteristic Ingredients

Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Style Comparison

A stronger and more bitter version of an American Brown Ale, with the dry balance of an American IPA. Has less of a roasted flavor than Black IPA, but more chocolate flavors than a Red IPA.

Vital Statistics

IBU

40 - 70

SRM

18 - 35

OG

1.056 - 1.070

FG

1.008 - 1.016

ABV

5.5% - 7.5%

Commercial Examples

Dogfish Head Indian Brown Ale, Harpoon Brown IPA, Russian River Janet’s Brown Ale.

Past Revision

Specialty IPA: Brown IPA (2015)

Style Attributes

bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Brut IPA

Overall Impression

A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.

Appearance

Very pale color, ranging from very pale straw to very light gold. Crystal clear but a touch of haze is acceptable. High to very high carbonation gives a massive, rocky, billowy, white head with tight, persistent bubbles.

Aroma

Moderately high to intense hop aroma, very bright and hop-forward in the balance. Modern American and New World hop varieties provide a wide range of possible characteristics, such as tropical, stone fruit, citrusy, or white grape, but not grassy, vegetal, or herbal. Malt is subtle, neutral, and in the background, but never caramelly or overly corny-sweet. A light, clean alcohol note is optional. Very clean fermentation character; should not be yeasty.

Flavor

High to very high hop flavor, same descriptors as aroma. Low to very low neutral malt character, subtle in the balance. No strong malt flavors, no caramel. Perceived bitterness is low to very low due to the bone-dry finish and very high carbonation. Neutral to slightly fruity fermentation profile. No diacetyl. Dry to very dry finish with a fresh, hoppy aftertaste, and a clean bitterness.

Mouthfeel

Light to very light body with a spritzy carbonation (high to very high), reminiscent of a sparkling white wine. No bitter, harsh, hop-derived astringency. Alcohol warmth may be present but should never be hot.

Comments

Original concept was a sparkling wine-like IPA, although the hop character now varies more widely. Very low final gravity and high carbonation makes balance critical, often requiring a surprisingly low measured bitterness. ‘Brut’ is a wine term indicating dryness. Used incorrectly, added enzymes can cause diacetyl, which is always a flaw.

History

A modern craft beer style originating in 2017 at the (now closed) Social Kitchen & Brewery in San Francisco as a west coast reaction to the rising trend of east coast hazy and juicy IPAs as well as thick and sweet so-called milkshake IPAs. The style is still evolving and changing (and perhaps dying, as the beer was quite faddish in 2018-2019 in the US). Most versions seem to be morphing into low-calorie IPAs.

Characteristic Ingredients

Pilsner or very pale base malts with up to 40% adjuncts. No crystal malt or lactose. Enzymes, such as amyloglucosidase. Highly aromatic, oil-heavy, modern American or New World hops used in a variety of late-hopping or post-boil procedures to emphasize hop aroma and flavor and to minimize bitterness. Neutral yeast.

Style Comparison

Less malt flavor, bitterness, and color than an American IPA, and much drier and more highly carbonated. Dry-hopped like an American IPA. Similar aroma and flavor as a Hazy IPA but without sweetness and with much less haze. Very pale, highly carbonated, and dry like a Belgian Golden Strong Ale but not as strong and without Belgian yeast character.

Vital Statistics

IBU

20 - 30

SRM

2 - 4

OG

1.046 - 1.057

FG

0.990 - 1.004

ABV

6% - 7.5%

Commercial Examples

Drake’s Brightside Extra Brut IPA, Fair State Brewing Co-Op The Brut Squad, Ommegang Brut IPA.

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented

21B. Specialty IPA: Red IPA

Overall Impression

Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Appearance

Color ranging from light reddish-amber to dark reddish-copper. Clear. Light haze optional. Medium-sized, off-white to cream-colored head with good persistence.

Aroma

Moderate to strong hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features medium to dark caramel, toffee, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Flavor

Medium to very high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to very high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. The malt should not overshadow the hop flavor and bitterness in the balance.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.

Comments

Separated from American Amber Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

History

A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale. See American Amber Ale.

Characteristic Ingredients

Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Style Comparison

A stronger, hoppier, more bitter version of American Amber Ale. Not as malty and sweet as an American Strong Ale. Drier, less alcohol, and not as malty as American Barleywine. Less chocolate and caramel than Brown IPA, but otherwise similar balance.

Vital Statistics

IBU

40 - 70

SRM

11 - 17

OG

1.056 - 1.070

FG

1.008 - 1.016

ABV

5.5% - 7.5%

Commercial Examples

Avery Hog Heaven, Cigar City Tocobaga Red IPA, Modern Times Blazing World, Tröegs Nugget Nectar.

Past Revision

Specialty IPA: Red IPA (2015)

Style Attributes

amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: Rye IPA

Overall Impression

An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.

Appearance

Color ranging from medium gold to light reddish-amber. Clear. Light haze optional. Medium-sized, white to off-white head with good persistence.

Aroma

Prominent to intense hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Low peppery rye malt aroma, along with a clean, background grainy maltiness. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Flavor

Medium to very high hop flavor, same descriptors as aroma. Low to medium-low clean, supportive malt possibly with light caramel or toast flavors. Low to moderate grainy, peppery, spicy rye flavor that adds to the dry finish. Medium-high to very high bitterness, no harshness. Dry, bitter, hoppy aftertaste. Low esters optional. Background alcohol flavor optional.

Mouthfeel

Medium-light to medium body. Smooth texture, may be lightly creamy. Medium to medium-high carbonation. No harshness. Low warmth optional.

Comments

A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in 21A American IPA.

History

A modern craft era variation of American IPA, popular among homebrewers.

Characteristic Ingredients

Like an American IPA, with a generous portion of rye malt. Any American or New World hop is acceptable, but the hops and malt should not clash. No caraway. No oak.

Style Comparison

Drier, slightly spicier, and slightly creamier than an American IPA, with more of a lingering bitterness and spiciness in the finish. Does not have the intense rye malt or Weizen yeast character of a Roggenbier.

Vital Statistics

IBU

50 - 75

SRM

6 - 14

OG

1.056 - 1.075

FG

1.008 - 1.014

ABV

5.5% - 8%

Commercial Examples

Founders Reds Rye, Sierra Nevada Ruthless Rye.

Past Revision

Specialty IPA: Rye IPA (2015)

Style Attributes

amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented

21B. Specialty IPA: White IPA

Overall Impression

A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.

Appearance

Pale to deep golden color. Typically hazy. Moderate to large, dense white head that persists.

Aroma

Moderate esters, often orange, grapefruit, apricot, or sometimes banana. Light spices optional, usually coriander, orange peel, pepper, or clove. Medium-low to medium hop aroma, often stone fruit, citrus, or tropical fruit. Esters and spices may reduce perception of hop aroma. Low neutral, grainy, or bready malt. Light alcohol aroma optional.

Flavor

Moderate to high esters, medium-low to medium-high hop flavor, and light spices, all with the same descriptors as aroma. Light malt flavor, perhaps a bit bready. High bitterness. Moderately dry, refreshing finish. Background alcohol flavor optional.

Mouthfeel

Medium-light body. Medium to medium-high carbonation. Light spice astringency optional. Low warmth optional.

Comments

A craft beer interpretation of American IPA crossed with a Witbier. Spice impression may come from Belgian yeast, spice additions, or both.

History

American craft brewers developed the style as a late winter or spring seasonal beer to appeal to Witbier and IPA drinkers alike.

Characteristic Ingredients

Pale and wheat malts, Belgian Witbier yeast, citrusy American type hops. Coriander and orange peel optional.

Style Comparison

Bitter, hoppy, and stronger like an American IPA but fruity, spicy, and light like a Witbier. Typically late hops are not as prominent as in American IPA.

Vital Statistics

IBU

40 - 70

SRM

5 - 6

OG

1.056 - 1.065

FG

1.010 - 1.016

ABV

5.5% - 7%

Commercial Examples

Lagunitas A Little Sumpin' Sumpin' Ale, New Belgium Accumulation.

Past Revision

Specialty IPA: White IPA (2015)

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, spice, top-fermented

21C. Hazy IPA

Overall Impression

An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.

Appearance

Color ranging from straw to very light amber, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating hop matter, yeast clumps, or other particulates is a fault. Medium to rocky, meringue-like white head with high to very high retention.

Aroma

Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities; not grassy or herbal. Clean, neutral, grainy, or lightly bready malt in the background; no caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character. Esters from yeast and hops should not clash. A creamy, buttery, or acidic aroma is inappropriate. Light alcohol aroma optional.

Flavor

High to very high fruity hop flavor, same descriptors as aroma. Low to medium malt flavor, same descriptors as aroma. Low to medium-high perceived bitterness, often masked by the fuller body and soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh. Neutral to fruity fermentation profile, supportive of the hops. Should not be sweet, although high ester levels and lower bitterness may sometimes give that impression. Background alcohol flavor optional.

Mouthfeel

Medium to medium-full body. Medium carbonation. Smooth. No harshness. Light warmth optional. The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.

Comments

Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known.
Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

History

A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.

Characteristic Ingredients

Grist like an American IPA, but with more flaked grains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.

Style Comparison

Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitterness should be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).

Vital Statistics

IBU

25 - 60

SRM

3 - 7

OG

1.060 - 1.085

FG

1.010 - 1.015

ABV

6% - 9%

Commercial Examples

Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits.

Style Attributes

bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented

22. Strong American Ale

This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.

22A. Double IPA

Overall Impression

An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.

Appearance

Gold to light orange-copper color, but most modern versions are fairly pale. Good clarity, although a little haze is acceptable. Moderate-sized, persistent, white to off-white head.

Aroma

A prominent to intense hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted, but should not be solventy.

Flavor

Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness, but should not be harsh. Low to medium supportive, clean, soft, unobtrusive malt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness optional. A light, clean, smooth alcohol flavor is allowable.

Mouthfeel

Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warmth acceptable.

Comments

Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.

History

An American craft beer innovation first developed in the mid-late 1990s as more intense version of American IPA. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity. Russian River Pliny the Elder, first brewed in 2000, helped popularize the style.

Characteristic Ingredients

Neutral base malt. Sugar adjuncts common. Crystal malts rare. American or New World hops. Neutral or lightly fruity yeast. No oak.

Style Comparison

Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. Less malty-rich, less body, drier, and with a greater overall hop balance than American Barleywine.

Vital Statistics

IBU

60 - 100

SRM

6 - 14

OG

1.065 - 1.085

FG

1.008 - 1.018

ABV

7.5% - 10%

Commercial Examples

Columbus Brewing Bohdi, Fat Heads Hop Juju, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature.

Past Revision

Double IPA (2015)

Style Attributes

bitter, craft-style, hoppy, ipa-family, north-america, pale-color, top-fermented, very-high-strength

22B. American Strong Ale

A grouping of beers with similar balance and profile rather than a distinct style. A category for a variety of stronger, bitter-and-malty beers that aren’t quite Barleywines.

Overall Impression

A malty, bitter, and strong American Ale fitting in the space between American Barleywine, Double IPA, and Red IPA. The malty and hoppy flavors can be quite strong, but are generally in balance.

Appearance

Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Legs possible.

Aroma

Medium to high hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. Moderate to bold maltiness supporting the hop profile, with medium to dark caramel common, toasty or bready possible, and background notes of light roast or chocolate allowable. Neutral to moderately fruity fermentation profile. Alcohol may be noted, but should not be solventy.

Flavor

Medium to high malt, with a caramel, toffee, or dark fruit quality. Malt complexity can include additional toasty, bready, or rich flavors in support. Light chocolate or roast allowable, but should not be burnt or sharp. Medium-high to high bitterness. Moderate to high hop flavor, same descriptors as aroma. Low to moderate esters. May have a noticeable alcohol flavor, but should not be sharp. Medium to high malty sweetness on the palate, finishing somewhat dry to somewhat sweet. Should not be syrupy, sweet, or cloying. Bitter to bittersweet aftertaste, with hops, malt, and alcohol noticeable.

Mouthfeel

Medium to full body. An alcohol warmth may be present, but should not be excessively hot. Light hop astringency allowable. Medium-low to medium carbonation.

Comments

A fairly broad style describing beers labeled in various ways, including modern Double Red Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for stronger versions of other American Ale styles.

History

While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American Stock Ales. Strong, malty beers were highly hopped to keep as provision beers prior to Prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable (albeit without the age character).

Characteristic Ingredients

Pale base malt. Medium to dark crystal malts common. American or New World hops. Neutral or lightly fruity yeast.

Style Comparison

Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA. More American hop intensity than a British Strong Ale. Maltier and fuller-bodied than a Red IPA.

Vital Statistics

IBU

50 - 100

SRM

7 - 18

OG

1.062 - 1.090

FG

1.014 - 1.024

ABV

6.3% - 10%

Commercial Examples

Fat Head’s Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard.

Past Revision

American Strong Ale (2015)

Style Attributes

amber-color, bitter, craft-style, high-strength, hoppy, north-america, strong-ale-family, top-fermented

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