NORTH AMERICAN Origin Style Ales

Source: 2022 Brewers Association Beer Style Guidelines

The Brewers Association’s beer style guidelines reflect, as much as possible, historical significance, authenticity, or a high profile in the current commercial beer market. Often, the historical significance is not clear, or a new beer type in a current market may represent only a passing fad and is quickly forgotten. For these reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, consultation, and consideration of market actualities, and may take place over several years.

Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson; more recently these guidelines were greatly expanded, compiled, and edited by Charlie Papazian. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information

Golden or Blonde Ale

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in ﬂavor and aroma at low to medium-low levels.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor should be medium-low to medium, with attributes typical of hops of any origin present but not dominant.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Low to medium with a crisp finish

Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
Bitterness (IBU) 15-25
Color SRM (EBC) 3-7 (6-14 EBC)

Session India Pale Ale

Color: Straw to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and ﬂavor.
Perceived Hop Aroma & Flavor: Hop aroma and ﬂavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Low to medium
Additional notes: Session India Pale Ales are lower alcohol versions of any of the various American, Juicy or Hazy, British or other India Pale Ale styles from around the world. Balance and high drinkability are key to a successful Session India Pale Ale. Hop aroma and flavor attributes hew to the underlying India Pale Ale style being made at lower strength. Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales. An India Pale Ale made to alcohol content below 0.5% abv (0.4% abw) is categorized as a Non-Alcohol Malt Beverage.

Original Gravity (°Plato) 1.008-1.052 (2.1-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.005-1.014 (1.3-4.6 °Plato)
Alcohol by Weight (Volume) 0.4%-4.0% (0.5%-5.0%)
Bitterness (IBU) 20-55
Color SRM (EBC) 3-12 (6-24 EBC)

American-Style Amber/Red Ale

Color: Amber to reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium-high to high maltiness with low to medium caramel character
Perceived Hop Aroma & Flavor: Low to medium-low, exhibiting a wide range of attributes
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters, if present, are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to medium-high

Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato)
Alcohol by Weight (Volume) 3.5%-4.8% (4.4%-6.1%)
Bitterness (IBU) 25-45
Color SRM (EBC) 8-18 (16-36 EBC)

American-Style Pale Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High, exhibiting a wide range of attributes including ﬂoral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
Bitterness (IBU) 30-50
Color SRM (EBC) 4-7 (8-14 EBC)

Juicy or Hazy Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness.

American-Style Strong Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including ﬂoral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Perceived Bitterness: High
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
Bitterness (IBU) 40-50
Color SRM (EBC) 4-14 (8-28 EBC)

Juicy or Hazy Strong Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.

American-Style India Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Medium-low to medium intensity malt attributes are present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including ﬂoral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.
Body: Medium-low to medium
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts, may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.

Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
Bitterness (IBU) 50-70
Color SRM (EBC) 4-12 (8-24 EBC)

Juicy or Hazy India Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.

Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2-5 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
Bitterness (IBU) 20-50; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7 (6-14 EBC)

American-Belgo-Style Ale

Color: Gold to black
Clarity: Should conform the base beer style
Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to high, in alignment with base beer style.
Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur, and attributes typical of Brettanomyces should not be present.
Body: Medium-low to medium, in alignment with base beer style.
Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) deﬁned Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies
with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

American-Style Brown Ale

Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
Body: Medium

Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.3%-5.0% (4.2%-6.3%)
Bitterness (IBU) 30-45
Color SRM (EBC) 15-26 (30-52 EBC)

American-Style Black Ale

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and ﬂavors are present. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, ﬂoral, herbal or other aromas derived from hops of all origins.
Perceived Bitterness: Medium-high to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Medium
Additional notes: Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
Bitterness (IBU) 40-70
Color SRM (EBC) 35+ (70+ EBC)

American-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with any of caramel, chocolate, or roasted coffee attributes present at low to medium levels, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma & Flavor: Medium to high, often with any of citrusy, resiny or other attributes typical of many American hop varieties.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Head retention should be persistent

Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.022 (2.6-5.6 °Plato)
Alcohol by Weight (Volume) 4.5%-6.4% (5.7%-8.0%)
Bitterness (IBU) 35-60
Color SRM (EBC) 40+ (80+ EBC)

American-Style Imperial Porter

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should not be present absent.
Body: Full

Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
Bitterness (IBU) 35-50
Color SRM (EBC) 40+ (80+ EBC)

American-Style Imperial Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty ﬂavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
Perceived Hop Aroma & Flavor: Medium-high to high, exhibiting any of ﬂoral, citrus, herbal, or any other attributes typical of American hops.
Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
Body: Full

Double Hoppy Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in ﬂavor and aroma. Low to medium biscuit or toasted malt character may also be present.
Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop ﬂavor is high and balanced with other beer attributes.
Perceived Bitterness: High to very high
Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol ﬂavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Medium to full

Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato)
Alcohol by Weight (Volume) 4.9%-6.3% (6.1%-7.9%)
Bitterness (IBU) 45-80
Color SRM (EBC) 10-17 (20-34 EBC)

Imperial Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and ﬂavor
Perceived Hop Aroma & Flavor: High, derived from any variety of hops. Hop ﬂavor is prominent and balanced with other beer attributes.
Perceived Bitterness: Very high
Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol ﬂavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Full

Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.020-1.028 (5.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.3%-8.4% (8.0%-10.6%)
Bitterness (IBU) 55-85
Color SRM (EBC) 10-17 (20-34 EBC)

American-Style Imperial or Double India Pale Ale

Color: Straw to medium amber
Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including ﬂoral, piney, citrus, fruity (berry, tropical, stone fruit, and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others. Hop character should be fresh and evident, and should not be harsh.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions brewed with darker malts, non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
Bitterness (IBU) 65-100
Color SRM (EBC) 2-9 (4-18 EBC)

Juicy or Hazy Imperial or Double India Pale Ale

Color: Straw to light amber
Clarity: Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat, or other adjuncts to promote haziness. The term ‘juicy’ is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Likewise the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ale.

Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6 °Plato)
Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
Bitterness (IBU) 30-80; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7 (6-14 EBC)

American-Style Barley Wine Ale

Color: Amber to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel or toffee malt aroma attributes are often present. High residual malty sweetness, often exhibiting caramel or toffee attributes, should be present.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
Perceived Bitterness: High
Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Full
Additional notes: Vinous, sherry-like, or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile.

Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
Bitterness (IBU) 60-100
Color SRM (EBC) 11-18 (22-36 EBC)

American-Style Wheat Wine Ale

Color: Gold to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Any of bready, wheat, honey or caramel malt aroma and flavor attributes are often present. High residual malt sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and DMS should not be present. Oxidized, stale, and aged attributes are not typical of this style.
Body: Full
Additional notes: This style is brewed with at least 50% wheat malt.

Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.032 (6.1-8 °Plato)
Alcohol by Weight (Volume)6.7%-9.6% (8.5%-12.2%)
Bitterness (IBU) 45-85
Color SRM (EBC) 5+ (10+ EBC)

Smoke Porter

Color: Dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be present in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness with caramel or chocolate flavor attributes is acceptable.
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable
Body: Medium to full

Additional notes: When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information should include the traditional style of porter as well as the wood type used as a smoke source (e.g. ‘alder smoked brown porter’).

Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.1%-8.9%)
Bitterness (IBU) 20-40
Color SRM (EBC) 20+ (40+ EBC)

American-Style Sour Ale

Color: Pale to black
Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present. There should be no residual ﬂavors from liquids previously aged in a barrel such as bourbon or sherry.
Body: Low to high
Additional notes: Beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions are categorized elsewhere.

Original Gravity (°Plato) May vary widely
Apparent Extract/Final Gravity (°Plato) May vary widely
Alcohol by Weight (Volume) May vary widely
Bitterness (IBU) May vary widely
Color SRM (EBC) May vary widely

American-Style Fruited Sour Ale

Color: Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit
Clarity: Chill haze, bacteria, and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high and in balance with fruit character
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS, and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic, and other organic acids naturally developed with acidiﬁed malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms, including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. Wood vessels may be used during the fermentation and aging process, but wood-derived ﬂavors such as vanillin should not be present. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present.
Body: Low to high
Additional notes: Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Within the framework of these guidelines, coconut is deﬁned as a vegetable, and beers containing coconut are categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. Fruited versions of Berliner-Style Weisse and Belgian-Style Sour Ale are categorized elsewhere.

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