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
Color: Pale to medium amber. The word “Light” refers to light body and reduced calories rather than color.
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low but present
Perceived Hop Aroma
Flavor: Absent to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low fruity esters are acceptable. Diacetyl should not be present. Corn, rice, or other grain or sugar adjuncts may be used but all-malt formulations are also made.
Body: Low to medium-low
Additional notes: Calories should not exceed 125 per 12-ounce serving. These beers are high in carbonation.
Original Gravity (°Plato) 1.024-1.04 (6.1-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)
Alcohol by Weight (Volume)2.80%-3.50% (3.50%-4.40%)
Bitterness (IBU) 8-15
Color SRM (EBC) 4-12 (8-24 EBC)
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness is very low to low
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Not present to very low
Fermentation Characteristics: Fruity esters are usually absent, but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated.
Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
Alcohol by Weight (Volume)3.2%-4.0% (4.1%-5.1%)
Bitterness (IBU) 5-15
Color SRM (EBC) 2-4 (4-8 EBC)
Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Malt sweetness and aroma are very low to low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present.
Body: Low
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made. Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and aggressively carbonated.
Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.012 (1.5-3 °Plato)
Alcohol by Weight (Volume)3.2%-4.0% (4.1%-5.1%)
Bitterness (IBU) 5-16
Color SRM (EBC) 2-4 (4-8 EBC)
Color: Very pale to golden
Clarity: Appearance should be bright; chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness is present
Perceived Hop Aroma & Flavor: Low
Perceived Bitterness: Low
Fermentation Characteristics: Fruity-estery and diacetyl aromas and flavors should not be perceived
Body: Low to medium
Additional notes: This style is slightly higher in alcohol than most other light-colored American-Style lagers. It has few or no adjuncts. Typically, these beers are chilled before filtration so that ice crystals (which may or may not be removed) are formed. This process can contribute to a higher alcohol content (up to 0.5% more).
Original Gravity (°Plato) 1.04-1.06 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.014 (1.5-3.6 °Plato)
Alcohol by Weight (Volume)3.80%-5.00% (4.80%-6.30%)
Bitterness (IBU) 7-20
Color SRM (EBC) 2-8 (4-16 EBC)
Color: Straw to deep gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet malt character should be low and should not be caramelly
Perceived Hop Aroma & Flavor: Very low to low, derived from noble-type hops.
Perceived Bitterness: Medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present.
Body: Medium
Additional notes: Traditionally, German-style Export beers were brewed to higher gravity/higher alcohol than domestic beers to promote longer shelf-life in export markets.
Original Gravity (°Plato) 1.048-1.057 (11.9-14 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 4.0%-4.8% (5.1%-6.1%)
Bitterness (IBU) 23-29
Color SRM (EBC) 3-6 (6-12 EBC)
Color: Very light to medium amber. The word ‘Light’ refers to light body and reduced calories rather than color.
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Very low but present
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Fruity esters are usually absent but may be present at very low levels. Diacetyl, acetaldehyde, and DMS should not be present. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1.000 (0.0 ºPlato).
Body: Low to medium-low, often with dry mouthfeel
Additional notes: Corn, rice, or other grain or sugar adjuncts are often used but all-malt formulations are also made. These beers are high in carbonation. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. Calories should not exceed 125 per 12-ounce serving. Low carb beers should have a maximum carbohydrate level of 3.0 gm per 12 oz. (355 ml)
Original Gravity (°Plato) 1.024-1.040 (6.1-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 0.992-1.008 (minus 2.1-2.1 °Plato)
Alcohol by Weight (Volume) 2.8%-3.5% (3.5%-4.4%)
Bitterness (IBU) 4-15
Color SRM (EBC) 1.5-12 (3-24 EBC)
Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Medium to high, exhibiting attributes typical of noble-type hops
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
Body: Medium-low to medium
Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels. Up to 25% corn or rice in the grist should be used. Beers in this category hew to American-style lagers typical of the pre-Prohibition era.
Original Gravity (°Plato) 1.045-1.060 (11.2-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 3.9%-4.7% (4.9%-6.0%)
Bitterness (IBU) 25-40
Color SRM (EBC) 3-6 (6-12 EBC)
Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium
Perceived Hop Aroma & Flavor: Medium to high. While traditional versions exhibit attributes typical of noble-type hops, contemporary versions will exhibit attributes typical of a wide range of hop varieties.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: DMS, acetaldehyde, fruity esters, and diacetyl should not be present.
Body: Medium-low to medium
Additional notes: All-malt grists are commonly used; up to 25% corn or rice may be incorporated in the grist. Beers in this category diverge from American-style lagers typical of the pre-Prohibition era by virtue of a wide range of hop aroma and flavor attributes.
Original Gravity (°Plato) 1.045-1.053 (11.2-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato)
Alcohol by Weight (Volume) 3.9%-4.7% (4.9%-6.0%)
Bitterness (IBU) 25-50
Color SRM (EBC) 3-6 (6-12 EBC)
Color: Straw to gold
Clarity: Hop haze is allowable. Chill haze should not be present
Perceived Malt Aroma & Flavor: Medium-low to medium, exhibiting bready, cracker-like, or other attributes typical of pale malts
Perceived Hop Aroma & Flavor: Medium to high with attributes typical of hops of any origin
Perceived Bitterness: Medium to high, but not harsh
Fermentation Characteristics: Fruity esters range from absent to very low. DMS, acetaldehyde, and diacetyl should not be present.
Body: Medium-low to medium
Additional notes: This style of beer should exhibit the fresh character of hops. Some versions may be brewed with corn, rice, or other adjunct grains, and may exhibit attributes typical of those adjuncts.
Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °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) 30-70
Color SRM (EBC) 3-6 (6-12 EBC)
Color: Straw to gold
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Some malt sweetness is present
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low
Fermentation Characteristics: Fruity esters and complex alcohol aromas and flavors are acceptable at low levels. Alcohol should not be solvent-like. DMS, diacetyl, and acetaldehyde should not be present.
Body: Low to medium-low
Additional notes: Beers of this style are varied in character. Some malt liquors are only slightly stronger than American lagers, while others approach bock strength.
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.6 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
Bitterness (IBU) 12-23
Color SRM (EBC) 2-6 (4-12 EBC)
Color: Gold to copper
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low to medium-low caramel or toasted malt aromas and flavors should be present
Perceived Hop Aroma & Flavor: Very low to medium-high
Perceived Bitterness: Very low to medium-high
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium
Original Gravity (°Plato) 1.042-1.056 (10.5-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.8%-4.3% (4.8%-5.4%)
Bitterness (IBU) 18-30
Color SRM (EBC) 6-14 (12-28 EBC)
Color: Pale to reddish brown
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Sweet maltiness should be present, expressed as a light toasted character. Bready or biscuity malt aroma and flavor is acceptable. Low level caramel attributes are acceptable.
Perceived Hop Aroma & Flavor: Low to medium-low exhibiting herbal, grass-like, spicy, floral, or citrus attributes
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters and diacetyl should not be present
Body: Medium
Additional notes: This American version of a classic German beer is distinguished by a more pronounced hop character.
Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.0%-4.7% (5.1%-6.0%)
Bitterness (IBU) 20-30
Color SRM (EBC) 4-15 (8-30 EBC)
Color: Light brown to very dark
Clarity: Appearance should be clear. Chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt aroma and flavor may include low levels of caramel
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low and dissipates quickly.
Fermentation Characteristics: Carbonation is high. Fruity esters, DMS and diacetyl should not be present.
Body: low
Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.2%-4.4% (4.1%-5.6%)
Bitterness (IBU) 14-24
Color SRM (EBC) 14-25 (28-50 EBC)