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  • 2021

    • 22C. American Barleywine

    Overall Impression

    A very strong, malty, hoppy, bitter American ale with a rich palate, full mouthfeel, and warming aftertaste, suitable for contemplative sipping.

    Appearance

    Color ranges from amber to medium copper, rarely up to light brown. Ruby highlights common. Moderately-low to large off-white to light tan head; may have low head retention. Good to brilliant clarity but may have some chill haze. The color may appear to have great depth, as if viewed through a thick glass lens. Legs possible.

    Aroma

    Strong malt and hop aroma dominates. Hops are moderate to assertive, showing a range of American, New World, or English characteristics. Citrusy, fruity, or resiny are classic attributes, but others are possible, including those from modern hops. Strong grainy, bready, toasty, light caramel, or neutral malt richness, but typically not with darker caramel, roast, or deep fruit aspects. Low to moderately strong esters and alcohol, lower in the balance than the malt and hops. Intensities fade with age.

    Flavor

    Similar malt and hop flavors as the aroma (same descriptors apply). Moderately strong to aggressive bitterness, tempered by a rich, malty palate. Moderate to high hop flavor. Low to moderate esters. Noticeable alcohol, but not solventy. Moderately low to moderately high malty sweetness on the palate, with a somewhat malty to dry but full finish. Age will often dry out the beer, and smooth out the flavors. The balance is malty, but always bitter.

    Mouthfeel

    Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth alcohol warmth should be noticeable, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.

    Comments

    Sometimes labeled as “Barley Wine” or “Barleywine-style ale”. Recently many US breweries seem to have discontinued their Barleywines, made them barrel-aged, or rebranded them as some form of IPA.

    History

    Traditionally the strongest ale offered by a brewery, often associated with the winter season and vintage-dated. As with many American craft beer styles, an adaptation of an English style using American ingredients and balance. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your Barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”

    Characteristic Ingredients

    Pale malt with some specialty malts. Dark malts used with great restraint. Many varieties of hops can be used, but typically includes American hops. American or English ale yeast.

    Style Comparison

    Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Wines and lacking their deeper malt flavors, but darker than the golden English Barley Wines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).

    Vital Statistics

    IBU

    50 - 100

    SRM

    9 - 18

    OG

    1.080 - 1.120

    FG

    1.016 - 1.030

    ABV

    8% - 12%

    Commercial Examples

    Anchor Old Foghorn, Bell’s Third Coast Old Ale, East End Gratitude, Hair of the Dog Doggie Claws, Sierra Nevada Bigfoot.

    Past Revision

    American Barleywine (2015)

    Style Attributes

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    22D. Wheatwine

    Overall Impression

    A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.

    Appearance

    Color ranging from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible as legs.

    Aroma

    Hop aroma is mild and can represent just about any hop variety. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low diacetyl optional. Banana-and-clove Weizen yeast character is inappropriate.

    Flavor

    Moderate to moderately-high bready wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate toasty, caramel, biscuity, or honey malt notes can add a welcome complexity, but are not required. Low to medium hop flavor, reflecting any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Low to moderate bitterness, creating a malty to even balance. Should not be syrupy or under-attenuated.

    Mouthfeel

    Medium-full to full body. Chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warmth optional.

    Comments

    Much of the color arises from a lengthy boil. Some commercial examples may be stronger than the Vital Statistics.

    History

    An American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Usually a winter seasonal, vintage, or one-off release.

    Characteristic Ingredients

    Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Restrained use of dark malts. Any variety of hops may be used. May be oak-aged.

    Style Comparison

    More than simply a wheat-based Barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat style, so should not have any Weizen yeast character.

    Vital Statistics

    IBU

    30 - 60

    SRM

    6 - 14

    OG

    1.080 - 1.120

    FG

    1.016 - 1.030

    ABV

    8% - 12%

    Commercial Examples

    The Bruery White Oak, Castelain Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree.

    Past Revision

    Wheatwine (2015)

    Style Attributes

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    23. European Sour Ale

    This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.

    23A. Berliner Weisse

    Overall Impression

    A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. A gentle fruitiness is found in the best examples.

    Appearance

    Straw in color, can be very pale. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Highly effervescent.

    Aroma

    A moderate to moderately-high sharply sour character is dominant. Can have up to a moderately fruitiness, often lemon, tart apple, peach, or apricot, and a light floral note. No hop aroma. The wheat may be perceived as raw bread dough in fresher versions; combined with the acidity, may suggest sourdough bread.

    Flavor

    Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected as apricot-peach, citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.

    Mouthfeel

    Light body, but never thin. Very high carbonation. No sensation of alcohol. Crisp acidity.

    Comments

    Any Brett character is restrained, and is typically expressed as fruity and floral notes, not funky. Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity.
    In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.

    History

    A regional specialty of Berlin. Referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in Germany, but now produced in several other countries.

    Characteristic Ingredients

    : Pilsner malt. Usually wheat malt, often at least half the grist. A symbiotic co-fermentation with top-fermenting yeast and LAB provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by cool aging. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brett is essential to get the correct, fruity-floral flavor profile.

    Style Comparison

    Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content. Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.

    Vital Statistics

    IBU

    3 - 8

    SRM

    2 - 3

    OG

    1.028 - 1.032

    FG

    1.003 - 1.006

    ABV

    2.8% - 3.8%

    Commercial Examples

    Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm.

    Past Revision

    Berliner Weisse (2015)

    Style Attributes

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    23B. Flanders Red Ale

    Overall Impression

    A sour and fruity oak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.

    Appearance

    Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.

    Aroma

    Complex fruity-sour profile with supporting malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums, red currants, or fruit leather. Low to medium-low vanilla, chocolate, or peppery phenol can be present for complexity. The sour aroma ranges from moderate to high. A dominant vinegary character is inappropriate, although low to moderate levels of acetic acid are acceptable if balanced with the malt. No hop aroma.

    Flavor

    Moderate to moderately-high malty flavors often have a soft toasty-rich quality. Intense fruit flavors, same descriptors as aroma. Complex, moderate to high sourness, accentuated by the esters; should not be a simple lactic sourness. A dominant vinegary character is inappropriate, although low to moderate acetic acid is acceptable if balanced with the malt. Generally as the sour character increases, the malt character fades to more of a background flavor (and vice versa). Low to medium-low vanilla, chocolate, or peppery phenols optional. No hop flavor. Restrained bitterness; balanced to the malt side. Acids and tannins can enhance the perception of bitterness, and provide balance and structure. Some versions are sweetened, or blended to be sweet; allow for a wide range of sweetness levels, which can soften the acidic bite and acetic perception.

    Mouthfeel

    Medium body, often enhanced by tannins. Low to medium carbonation. Low to medium astringency, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

    Comments

    The “wine-like” observation should not be taken too literally; it may suggest a high-acid French Burgundy to some, but it is clearly not identical. Produced by long aging (up to two years) in large wooden vats (foeders), blending of young and well-aged beer, and variable amounts of sweetening of the final product. A wide range of products are possible depending on the actual blend and whether any sweetening takes place. Acetic flavors may be noted, but not all acidity in this beer is from acetic acid; vinegar is over six times greater in total acidity than this style. Fruited versions should be entered as a 29A Fruit Beer.

    History

    An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1821. Aging in wooden vats and blending of old and young beers borrowed from the English tradition. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different. Many modern examples are influenced by the popularity of Rodenbach Grand Cru.

    Characteristic Ingredients

    Vienna or Munich malts, a variety of caramel malts, maize. Low alpha acid continental hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended and sweetened (natural or artificial).

    Style Comparison

    Less malty-rich than an Oud Bruin, often with more of a fruity-tart and acetic profile.

    Vital Statistics

    IBU

    10 - 25

    SRM

    10 - 17

    OG

    1.048 - 1.057

    FG

    1.002 - 1.012

    ABV

    4.6% - 6.5%

    Commercial Examples

    Cuvée des Jacobins Rouge, Duchesse de Bourgogne, New Belgium La Folie, Rodenbach Classic, Rodenbach Grand Cru, Vichtenaar Flemish Ale.

    Past Revision

    Flanders Red Ale (2015)

    Style Attributes

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    23C. Oud Bruin

    Overall Impression

    A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.

    Appearance

    Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.

    Aroma

    Richly malty with fruity esters and an aged sourness. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, oranges, black cherries, or prunes. Medium-low to medium-high malt with caramel, toffee, treacle, or chocolate character. Low spicy-peppery phenols optional. A low sour aroma may be present, and can modestly increase with age but should not grow to a strongly acetic, vinegary character. Hop aroma absent. Aged examples can show a lightly nutty, sherry-like oxidation character.

    Flavor

    Malty with fruity complexity and typically some dark caramel or burnt sugar flavor. Medium-low to medium-high malt, same descriptors as aroma. Medium to medium-high fruitiness, same descriptors as aroma. Low spicy-peppery phenols optional. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile and aftertaste. The sourness should not grow to a strongly acetic, vinegary character. Hop flavor absent. Restrained hop bitterness. Balance is malty, but with fruitiness and sourness present. Blending and sweetening may produce a range of finishes, and balances.

    Mouthfeel

    Medium to medium-full body. Low to moderate carbonation. No astringency. Stronger versions can be noticeably warming.

    Comments

    Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. Traditionally, this style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Fruited versions should be entered as a 29A Fruit Beer.

    History

    An indigenous beer of East Flanders, typified by the products of the Liefman brewery with roots back to the 1600s. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different. Many modern examples are influenced by the popularity of Liefmans Goudenband. Unrelated to the dark, sweet Dutch lager of the same name.

    Characteristic Ingredients

    Pils malt, dark crystal malts, maize, small amounts of color malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.

    Style Comparison

    A deeper malt character with more caramel, toffee, and chocolate flavors and darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.

    Vital Statistics

    IBU

    20 - 25

    SRM

    17 - 22

    OG

    1.040 - 1.074

    FG

    1.008 - 1.012

    ABV

    4% - 8%

    Commercial Examples

    Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, pFriem Oud Bruin, Vanderghinste Bellegems Bruin.

    Past Revision

    Oud Bruin (2015)

    Style Attributes

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    23D. Lambic

    Overall Impression

    A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.

    Appearance

    Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.

    Aroma

    Young versions can be quite sour and fruity, but can develop barnyard, earthy, goaty, hay, horsey, or horse blanket funkiness with age. The fruit character can take on a light citrus fruit, citrus rind, pome fruit, or rhubarb quality, getting more complex with age. Malt can have a light bready, grainy, honey, or wheat-like quality, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops.

    Flavor

    Young versions often have a strong lactic sourness with fruity flavors (same descriptors as aroma), while aged versions are more balanced and complex. Funky notes can develop over time, same descriptors as aroma. Low bready, grainy malt. Bitterness generally below sensory threshold; sourness provides the balance. No hop flavor. Dry finish, increasing with age. Should not have enteric, smoky, cigar-like, or cheesy faults.

    Mouthfeel

    Light to medium-light body; should not be watery. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.

    Comments

    A single-batch, unblended beer, reflecting the house character of the brewery. Generally served young (6 months) from the cask. Younger versions tend to be one-dimensionally sour since a complex Brett character takes a year or more to develop. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Typically bottled only when completely fermented. Lambic sweetened with raw sugar at service time is known as Faro.

    History

    Spontaneously-fermented ‘wild’ ales from the area in and around Brussels (also known as the Senne Valley and the Pajottenland) stem from a farmhouse brewing tradition several centuries old.

    Characteristic Ingredients

    Pilsner malt, unmalted wheat. Aged hops (3+ years) used more as a preservative than for bitterness. Spontaneously fermented with naturally occurring yeast and bacteria in well-used, neutral oak barrels.

    Style Comparison

    Often has a simpler sourness and less complexity than a Gueuze, but more variability from batch to batch. Traditionally served uncarbonated from pitchers, while Gueuze is bottled and very highly carbonated.

    Vital Statistics

    IBU

    0 - 10

    SRM

    3 - 6

    OG

    1.040 - 1.054

    FG

    1.001 - 1.010

    ABV

    5% - 6.5%

    Commercial Examples

    Cantillon Grand Cru Bruocsella. In the Brussels area, many specialty cafés have draught lambic from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, Girardin and others.

    Past Revision

    Lambic (2015)

    Style Attributes

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    23E. Gueuze

    Overall Impression

    A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.

    Appearance

    Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Effervescent.

    Aroma

    Moderately sour with complex but balanced funkiness accented by fruity notes. The funkiness can be moderate to strong, and can be described as barnyard, leather, earthy, goaty, hay, horsey, or horse blanket. Fruitiness is light to moderate, with a citrus fruit, citrus rind, pome fruit, or rhubarb quality. Malt is supportive, and can be lightly bready, grainy, honey, or wheat-like, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops. Light oak acceptable. Complexity of aroma is valued more than intensity, but a balanced sour presentation is desirable.

    Flavor

    Sour and funky on the palate, with a similar character as the aroma (same descriptors and intensities apply for funk and fruit). Low bready, grainy malt. Bitterness low to none; sourness provides most of the balance. No hop flavor. Crisp, dry finish, with a tart and funky aftertaste. Light oak, vanilla, and honey are acceptable. Should not have enteric, smoky, cigar-like, or cheesy faults. The beer should not be one dimensionally sour; a balanced, moderately sour presentation is classic, with the funky and fruity notes providing complexity. May be aged.

    Mouthfeel

    Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a very light warming character. Highly carbonated.

    Comments

    Blending young and aged lambic creates a more complex product, and often reflects the personal taste of the blender. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good Gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety texture. Lambic is served uncarbonated, while Gueuze is served sparkling. Products marked oude or vieille (“old”) are considered most traditional.

    History

    Same basic history as Lambic, but involves blending, which may be performed outside the brewery. Some of the best examples are produced by blenders, who ferment, age, blend, and package the final product. Some modern producers are sweetening their products post-fermentation to make them more palatable to a wider audience. These guidelines describe the traditional dry product.

    Characteristic Ingredients

    Same as Lambic, except that one-, two-, and three-year old Lambics are blended, then cellared.

    Style Comparison

    More complex and carbonated than a Lambic. The sourness isn’t necessarily stronger, but it tends to have more of a well-developed wild character.

    Vital Statistics

    IBU

    0 - 10

    SRM

    5 - 6

    OG

    1.040 - 1.054

    FG

    1.000 - 1.006

    ABV

    5% - 8%

    Commercial Examples

    3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Oude Gueuze Boon.

    Past Revision

    Gueuze (2015)

    Style Attributes

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    23F. Fruit Lambic

    Overall Impression

    A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.

    Appearance

    Like Gueuze, but modified by the color of the fruit used, fading in intensity with age. Clarity is often good, although some fruit will not drop bright. If highly carbonated in the traditional manner, will have a thick rocky, generally long-lasting, mousse-like head, sometimes with a hue reflecting the added fruit.

    Aroma

    The specified fruit should be the dominant aroma, blending well with similar aromatics as Gueuze (same description applies, but with the addition of a fermented fruit character).

    Flavor

    Combines the flavor profile of a Gueuze (same description applies) with noticeable flavor contributions from the added fruit. Traditional versions are dry and tart, with an added fermented fruit flavor. Modern versions may have a variable sweetness, which can offset the acidity. Fruit flavors also fade with age, and lose their vibrancy, so can be low to high in intensity.

    Mouthfeel

    Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still.

    Comments

    Produced like Gueuze, with the fruit commonly added halfway through aging, so the yeast and bacteria can ferment all sugars from the fruit; or less commonly by adding fruit to a Lambic. The variety of fruit can sometimes be hard to identify since fermented and aged fruit is often perceived differently than the more recognizable fresh fruit. Fruit can bring acidity and tannins, in addition to flavor and aroma; understanding the fermented character of added fruit helps with judging the style.

    History

    Same basic history as Gueuze, including the recent sweetening trend but with fruit in addition to sugar. Fruit was traditionally added by the blender or publican to increase the variety of beers available in local cafés.

    Characteristic Ingredients

    Same base as Gueuze. Fruit added to barrels during fermentation and blending. Traditional fruit include tart cherries, raspberries; modern fruit include peaches, apricots, grapes, and others. May use natural or artificial sweeteners.

    Style Comparison

    A Gueuze with fruit, not just a sour Fruit Beer; the wild character must be evident.

    Entry Instructions

    The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).

    Vital Statistics

    IBU

    0 - 10

    SRM

    3 – 7 (varies w/ fruit)

    OG

    1.040 - 1.060

    FG

    1.000 - 1.010

    ABV

    5% - 7%

    Commercial Examples

    3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon.

    Past Revision

    Fruit Lambic (2015)

    Style Attributes

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    23G. Gose

    Overall Impression

    A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.

    Appearance

    Unfiltered, with a moderate to full haze. Moderate to tall white head with tight bubbles and good retention. Effervescent. Yellow color.

    Aroma

    Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

    Flavor

    Noticeable sourness, medium-low to medium-high. Moderate bready or doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Very low bitterness. No hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour). No THP.

    Mouthfeel

    High to very high carbonation. Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can also add a little body, but shouldn’t feel heavy due to the thinning effects of acidity.

    Comments

    Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or with caraway liqueur. Modern examples are inoculated with Lacto, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

    History

    Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers and other Specialty-Type beers.

    Characteristic Ingredients

    Pilsner and wheat malt, restrained use of salt and coriander seed, Lacto. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

    Style Comparison

    Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and Lacto – should not taste overtly salty. Coriander aroma can be similar to a Witbier. Haziness similar to a Weissbier.

    Vital Statistics

    IBU

    5 - 12

    SRM

    3 - 4

    OG

    1.036 - 1.056

    FG

    1.006 - 1.010

    ABV

    4.2% - 4.8%

    Commercial Examples

    Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook Gose.

    Past Revision

    Historical Beer: Gose (2015)

    Style Attributes

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    24. Belgian Ale

    This category contains the maltier to balanced, more highly flavored Belgian and French ales.

    24A. Witbier

    Overall Impression

    A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.

    Appearance

    Very pale straw to deep yellow in color. The beer will be very cloudy from starch haze or yeast, which gives it a milky, whitish-yellow shine. Dense, white, moussy head. Head retention should be quite good.

    Aroma

    Moderate bready maltiness, often with light notes of honey or vanilla. Light grainy, spicy wheat aromatics. Moderate perfumy-lemony coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but typically absent. Spices should blend in with fruity, floral, and sweet aromas and should not be overly strong.

    Flavor

    Pleasant bready, grainy malt flavor, often with a honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, which may include lemony coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor can be low to none, and never overshadows the spices. Hop bitterness is low to medium-low, and supports the refreshing flavors of fruit and spice. Refreshingly crisp with a dry finish, and no bitter or harsh aftertaste.

    Mouthfeel

    Medium-light to medium body, often having a smoothness and light creaminess. Effervescent character from high carbonation. Refreshing, from carbonation, dryness, and lack of bitterness in finish. No harshness or astringency. Should not be overly dry and thin, nor should it be thick and heavy.

    Comments

    Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.

    History

    One of a group of medieval Belgian white beers from the Leuven area, it died out in 1957 and was later revived in 1966 by Pierre Celis at what became Hoegaarden. After Hoegaarden was acquired by Interbrew, the style grew rapidly and inspired many similar products that are traceable to the Celis recreation of the style, not those from past centuries.

    Characteristic Ingredients

    Unmalted wheat (30-60%), the remainder low color barley malt. Some versions use up to 5-10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels. Mild fruity-spicy Belgian ale yeast.

    Style Comparison

    Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions more so than the yeast.

    Vital Statistics

    IBU

    8 - 20

    SRM

    2 - 4

    OG

    1.044 - 1.052

    FG

    1.008 - 1.012

    ABV

    4.5% - 5.5%

    Commercial Examples

    Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier.

    Past Revision

    Witbier (2015)

    Style Attributes

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    24B. Belgian Pale Ale

    Overall Impression

    A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, but has a well-balanced, malty, fruity, and often bready and toasty profile.

    Appearance

    Amber to copper in color. Clarity is very good. Creamy, rocky, white head. Well carbonated.

    Aroma

    Moderate bready malt aroma, which can include toasty, biscuity, or nutty notes, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness complements the malt, and is suggestive of pear, orange, apple, or lemon, and sometimes of darker stone fruit like plums. Low to moderate spicy, herbal, or floral hop character. Low peppery, spicy phenols optional. The hop character is lower in balance than the malt and fruitiness.

    Flavor

    Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel, or honey notes. Moderate to moderately high fruitiness, with a pear, orange, apple, or lemon character. Medium-low to low spicy, herbal, or floral hop character. Medium-high to medium-low bitterness, enhanced by optional low to very low peppery phenols. Dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.

    Mouthfeel

    Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.

    Comments

    Most commonly found in the Flemish provinces of Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale Belge Ale (Belgian Special Ale) in Belgium.

    History

    Created after a competition in 1904 to create a regional specialty beer to compete with imported British ales and continental lagers. De Koninck of Antwerp is the best-known modern example, making the beer since 1913.

    Characteristic Ingredients

    Variable grist with pale, character, and caramel malts. No adjuncts. English or continental hops. Fruity yeast with low phenols.

    Style Comparison

    Fairly similar to pale ales from England (11C Strong Bitter), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.

    Vital Statistics

    IBU

    20 - 30

    SRM

    8 - 14

    OG

    1.048 - 1.054

    FG

    1.010 - 1.014

    ABV

    4.8% - 5.5%

    Commercial Examples

    De Koninck Bolleke, De Ryck Special, Palm, Palm Dobble.

    Past Revision

    Belgian Pale Ale (2015)

    Style Attributes

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    24C. Bière de Garde

    Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditional amber (ambrée).

    Overall Impression

    A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.

    Appearance

    Blond, amber, and brown variations exist, with the color varying accordingly: golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, but some haze is allowable. Well-formed head, generally white to off-white (varying with beer color), average persistence.

    Aroma

    Prominent malty richness, often with a complex, light-to-moderate intensity, toasty and bready character. Low to moderate esters. Low spicy, peppery, or herbal hops optional. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.
    Paler versions are still malty but lack richer, deeper aromatics and may have a bit more hops.

    Flavor

    Medium to high malty richness, often with a toasty, biscuity, toffee, or light caramel character. Low to moderate esters and alcohol flavors. Medium-low hop bitterness, giving a malty balance to the palate and aftertaste. Medium-dry to dry finish, not sweet, cloying, or heavy. Low spicy, peppery, or herbal hop flavor optional.
    Malt flavor, depth, richness, intensity, and complexity increases with beer color. Darker versions will have more of an initial rich malty impression than paler versions but should not seem roasted. Paler versions can have slightly greater hop flavor.

    Mouthfeel

    Medium to medium-light body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should never be hot.

    Comments

    Cellar, musty, moldy, or rustic character often mentioned in literature are signs of mishandled imports, not fresh, authentic products. Age and oxidation can also increase fruitiness and caramel flavors, but increase harshness. While caramel and fruit can be part of the style, do not confuse the oxidation character for the proper base beer.

    History

    Name roughly means beer for keeping. A traditional farmhouse artisanal ale from the area around Lille in Northern France, historically brewed in early spring and kept in cold cellars for consumption in warmer weather. Although documented to exist in the 1800s, Jenlain is the prototypical modern amber lager version first bottled in the 1940s.

    Characteristic Ingredients

    Base malts vary by beer color, but usually include pale, Vienna, and Munich types. Crystal-type malts of varying color. Sugar adjuncts may be used. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Continental hops.

    Style Comparison

    Calling this a farmhouse beer invites comparisons to Saison, which has a completely different balance – Bière de Garde is malty and smooth, while Saison is hoppy and bitter. Actually has more of a similarity in malt profile to a Bock.

    Entry Instructions

    Entrant must specify blond, amber, or brown Bière de Garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.

    Vital Statistics

    IBU

    18 - 28

    SRM

    6 - 19

    OG

    1.060 - 1.080

    FG

    1.008 - 1.016

    ABV

    6% - 8.5%

    Commercial Examples

    Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition, Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage.

    Past Revision

    Bière de Garde (2015)

    Style Attributes

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    25. Strong Belgian Ale

    This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).

    25A. Belgian Blond Ale

    Overall Impression

    A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.

    Appearance

    Deep yellow to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.

    Aroma

    Light to moderate grainy-sweet, slightly toasty, or crackery malt. Subtle to moderate yeast profile featuring fruity-citrusy esters (like oranges or lemons), and background spicy-peppery phenols. Light earthy or spicy hop notes optional. Light perfumy alcohol and suggestions of a light malty sweetness can give a slight honey- or sugar-like character. Subtle yet complex.

    Flavor

    Similar to the aroma, with the light to moderate grainy-sweet malt flavor being perceived first. Faint, lightly caramelized sugar or honey-like sweetness on palate. Medium bitterness, with the malt slightly more prominent in the balance. Moderate to low yeast profile with orange or lemon esters, and slight spicy-peppery phenols. Can have a light perfumy character. Light hop flavor, can be spicy or earthy, complementing yeast. Finishes medium-dry to dry, smooth, and soft, with light alcohol and malt in the aftertaste.

    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.

    Comments

    Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are not representative of this style.

    History

    Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed. Despite claims of links back to 1200, the beer style was created after World War II and first popularized by Leffe.

    Characteristic Ingredients

    Belgian Pils malt, aromatic malts, sugar or other adjuncts, Belgian Abbey-type yeast strains, continental hops. Spices are not traditionally used; if present, should be a background character only.

    Style Comparison

    Similar strength and balance as a Belgian Dubbel but gold in color and without the darker malt flavors. Similar character as a Belgian Strong Golden Ale or Belgian Tripel, although a bit maltier, not as bitter, and lower in alcohol.

    Vital Statistics

    IBU

    15 - 30

    SRM

    4 - 6

    OG

    1.062 - 1.075

    FG

    1.008 - 1.018

    ABV

    6% - 7.5%

    Commercial Examples

    Affligem Blond, Corsendonk Blond, Grimbergen Blond, La Trappe Blond, Leffe Blond, Val-Dieu Blond.

    Past Revision

    Belgian Blond Ale (2015)

    Style Attributes

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