Aroma: Faint malt notes. A sweet, corn-like aroma and low levels of
DMS are commonly found. Hop aroma low to
none. Any variety of hops may be used,
but neither hops nor malt dominate.
Faint esters may be present in some examples, but are not required. No diacetyl.
Appearance: Pale straw to moderate
gold color, although usually on the pale side.
Low to medium head with medium to high carbonation. Head retention may be no better than fair due
to adjunct use. Brilliant,
sparkling clarity.
Flavor: Low to medium-low hop bitterness. Low to moderate maltiness
and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the
taste. A low to moderate corny flavor
from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly
sweet from the corn, malt, and sugar.
Faint fruity esters are optional.
No diacetyl.
Mouthfeel: Generally light and
crisp, although body can reach medium.
Smooth mouthfeel with medium to high attenuation; higher attenuation levels
can lend a “thirst quenching” finish. High carbonation.
Higher gravity examples may exhibit a slight
alcohol warmth.
Overall Impression: A clean,
well-attenuated, flavorful American lawnmower beer.
History: An ale version of the
American lager style. Produced
by ale brewers to compete with lager brewers in the Northeast and
Comments: Classic American (i.e.
pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry
hopping) and more bitter (25-30+ IBUs).
These versions should be entered in the specialty/experimental category.
Ingredients: American ingredients
most commonly used. A grain bill of six-row
malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize
in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering
and finishing.
Vital Statistics: OG: 1.042 – 1.055 (1.050 – 1.053 is most common)
IBUs: 15 – 20 (rarely to 25) FG: 1.006 – 1.012
Commercial Examples: Genesee Cream Ale,
Little Kings Cream Ale (Hudepohl), Sleeman Cream Ale, Liebotschaner
Cream Ale (Lion Brewery), Dave’s Original Cream Ale (Molson), New Glarus Spotted Cow Farmhouse Ale, Wisconsin Brewing
Whitetail Cream Ale
Aroma: Light to moderate sweet
malty aroma. Low to moderate fruitiness
is optional, but acceptable. May have a
low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.
Appearance: Light yellow to deep
gold in color. Clear to brilliant. Low to medium white head
with fair to good retention.
Flavor: Initial soft malty
sweetness, but optionally some light character malt flavor (e.g., bread, toast,
biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are
commonly found in many examples. Light
to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is
normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
Mouthfeel: Medium-light to
medium-full body. Medium
to high carbonation. Smooth without
harsh bitterness or astringency.
Overall Impression: Easy-drinking,
approachable, malt-oriented American craft beer.
History: Currently produced by
many (American) microbreweries and brewpubs.
Regional variations exist (many West Coast brewpub examples are more
assertive, like pale ales) but in most areas this beer is designed as the
entry-level craft beer.
Comments: In addition to the more
common American Blond Ale, this category can also include modern English Summer
Ales, American Kölsch-style beers, and less assertive American and English pale
ales.
Ingredients: Generally all malt, but
can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or
Kölsch yeast. May also
be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or
fruit added, although if any of these ingredients are stronger than a
background flavor they should be entered in specialty,
spiced or fruit beer categories instead.
Extract versions should only use the lightest malt extracts and avoid
kettle caramelization.
Vital Statistics: OG: 1.038 – 1.054
IBUs: 15 – 28 FG: 1.008 – 1.013
SRM: 3 – 6 ABV: 3.8 – 5.5%
Commercial Examples: Redhook
Blonde, Catamount Gold, Widmer Blonde Ale, Coast Range California Blonde Ale,
Fuller’s Summer Ale, Hollywood Blonde, Pete’s Wicked Summer Brew, Deschutes
Cascade Golden
Aroma: Very low to no malt
aroma. A pleasant, very subtle fruit
aroma from fermentation (apple, cherry or pear) is desirable, but not always
present. A low noble hop aroma is
optional but not out of place (it is present only in a small minority of
authentic versions). Some yeasts may
give a slight winy or sulfury character (this characteristic is also optional,
but not a fault).
Appearance: Very pale gold to light
gold. Authentic versions are filtered to
a brilliant clarity. Has a delicate
white head that may not persist.
Flavor: Soft, rounded palate
comprising of a delicate flavor balance between soft yet attenuated malt, an
almost imperceptible fruity sweetness from fermentation, and a medium-low to
medium bitterness with a delicate dryness and slight pucker in the finish (but
no harsh aftertaste). One or two
examples (Dom being the most prominent) are noticeably malty-sweet up
front. Some versions can have a slightly
sulfury yeast character that accentuates the dryness and flavor balance. Some
versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with
no diacetyl or fusels.
Mouthfeel: Smooth and crisp. Light body, although a few
versions may be medium-light. Medium carbonation. Highly attenuated.
Overall Impression: A clean, crisp,
delicately balanced beer usually with very subtle fruit flavors and
aromas. Subdued
maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a
light lager, a somewhat subtle pilsner, or perhaps a blonde
ale.
History: Kölsch is an
appellation protected by the Kölsch Konvention, and
is restricted to the 20 or so breweries in and around
Comments: Served in a tall,
narrow 200ml glass called a “Stange.” Each
Ingredients: German noble hops
(Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale
yeast. Up to 20% wheat may be
used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program,
although good results can be obtained using a single rest at 149˚F. Fermented at cool ale temperatures
(59-65˚F, although many
Vital Statistics: OG: 1.044 – 1.050
IBUs: 20 – 30 FG: 1.007 – 1.011
SRM: 3.5 – 5 ABV: 4.4 – 5.2%
Commercial Examples: Available in
Aroma: Low to moderate grainy
wheat or rye character. Some malty
sweetness is acceptable. Esters can be
moderate to none, although should reflect American yeast strains. The clovey and
banana aromas common to German hefeweizens are
inappropriate. Hop aroma may be low to
moderate, and can have either a citrusy American or a spicy or floral noble hop
character. Slight sourness is
optional. No diacetyl.
Appearance: Usually pale yellow to
gold. Clarity may range from brilliant
to hazy with yeast approximating the German hefeweizen
style of beer. Big,
long-lasting white head.
Flavor: Light to moderately
strong grainy wheat or rye flavor, which can linger into the finish. May have a moderate malty
sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the
finish. Low to
moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should
not take on a German Hefeweizen character (banana). No clove phenols, although a light spiciness
from wheat or rye is acceptable. May have a slight tartness in the finish. No diacetyl.
Mouthfeel: Medium-light to medium
body. Medium-high to
high carbonation. May have a light alcohol warmth in stronger examples.
Overall Impression: Refreshing wheat or rye
beers that can display more hop character and less yeast character than their German
cousins.
Comments: Different variations
exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped
beer with a strong wheat or rye flavor.
Dark versions approximating dunkelweizens are
acceptable (and can have some darker, richer malt flavors in addition to the
color). THE BREWER SHOULD SPECIFY IF
Ingredients: Clean American ale
yeast, but also can be made as a lager. Large proportion of wheat malt (often
50% or more, but this isn’t a legal requirement as in
Vital Statistics: OG: 1.040 – 1.055
IBUs: 15 – 30 FG: 1.008 – 1.013
SRM: 3 – 6 ABV: 4 – 5.5%
Commercial Examples: Bell’s Oberon, Anchor Summer
Beer, Pyramid Hefe-Weizen, Harpoon UFO Hefeweizen, Widmer Hefeweizen, Sierra
Nevada Unfiltered Wheat Beer, Anderson Valley High Rollers Wheat Beer, Redhook Sunrye, O’Hanlon’s
Original Rye Beer