This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1A. American Light Lager
Overall Impression
Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier.
Vital Statistics
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1A. American Light Lager
Overall Impression
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light.Past Revision
American Light Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History
Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 4
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.
History
Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.
Style Comparison
Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 3.5
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export.Past Revision
American Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
Appearance
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.
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 dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).
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” quality. High carbonation.
Comments
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 historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.
Characteristic 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% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.
Style Comparison
Similar to a Standard American Lager, but with more character.
Vital Statistics
IBU
8 - 20
SRM
2.5 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale.Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.
Appearance
Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.
Flavor
Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.
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” quality. High carbonation.
Comments
Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.
Characteristic Ingredients
American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.
Style Comparison
Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.
Vital Statistics
IBU
8 - 20
SRM
2 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale.Past Revision
Cream Ale (2015)Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1D. American Wheat Beer
Overall Impression
Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat 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. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.
History
An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.
Characteristic Ingredients
Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.
Style Comparison
More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
1D. American Wheat Beer
Overall Impression
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.
History
An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.
Characteristic Ingredients
Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.
Style Comparison
More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Past Revision
American Wheat Beer (2015)Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
2. International Lager
International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.
2. International Lager
International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault
Flavor
Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.
Style Comparison
Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.6% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low grainy-malty or slightly corny-sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.
Flavor
Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American-style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.
Style Comparison
Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.
Entry Instructions
Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.5% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Past Revision
International Pale Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.
Flavor
Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.
Comments
A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.
History
Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
Style Comparison
Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.
Vital Statistics
IBU
8 - 25
SRM
7 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.6% - 6%
Commercial Examples
Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.
Flavor
Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.
Comments
A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.
History
Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.
Style Comparison
Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.
Vital Statistics
IBU
8 - 25
SRM
6 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.5% - 6%
Commercial Examples
Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager.Past Revision
International Amber Lager (2015)Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1A. American Light Lager
Overall Impression
Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1A. American Light Lager
Overall Impression
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light.Past Revision
American Light Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History
Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 4
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.
History
Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.
Style Comparison
Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 3.5
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export.Past Revision
American Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
Appearance
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.
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 dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).
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” quality. High carbonation.
Comments
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 historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.
Characteristic 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% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.
Style Comparison
Similar to a Standard American Lager, but with more character.
Vital Statistics
IBU
8 - 20
SRM
2.5 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale.Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.
Appearance
Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.
Flavor
Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.
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” quality. High carbonation.
Comments
Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.
Characteristic Ingredients
American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.
Style Comparison
Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.
Vital Statistics
IBU
8 - 20
SRM
2 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale.Past Revision
Cream Ale (2015)Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1D. American Wheat Beer
Overall Impression
Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat 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. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.
History
An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.
Characteristic Ingredients
Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.
Style Comparison
More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
1D. American Wheat Beer
Overall Impression
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.
History
An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.
Characteristic Ingredients
Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.
Style Comparison
More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Past Revision
American Wheat Beer (2015)Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
2. International Lager
International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.
2. International Lager
International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault
Flavor
Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.
Style Comparison
Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.6% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low grainy-malty or slightly corny-sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.
Flavor
Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American-style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.
Style Comparison
Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.
Entry Instructions
Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.5% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Past Revision
International Pale Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.
Flavor
Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.
Comments
A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.
History
Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
Style Comparison
Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.
Vital Statistics
IBU
8 - 25
SRM
7 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.6% - 6%
Commercial Examples
Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.
Flavor
Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.
Comments
A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.
History
Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.
Style Comparison
Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.
Vital Statistics
IBU
8 - 25
SRM
6 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.5% - 6%
Commercial Examples
Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager.Past Revision
International Amber Lager (2015)Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
21. IPA
The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.
21A. American IPA
Overall Impression
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Appearance
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.
Aroma
A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Flavor
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Comments
A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
History
The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.
Characteristic Ingredients
Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Style Comparison
Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Vital Statistics
IBU
40 - 70
SRM
6 - 14
OG
1.056 - 1.070
FG
1.008 - 1.014
ABV
5.5% - 7.5%
Commercial Examples
Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA.Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented
21B. Specialty IPA
Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.
Overall Impression
Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Appearance
Color depends on specific type of Specialty IPA. Most should be clear, although certain styles with high amounts of starchy adjuncts, or unfiltered dry-hopped versions may be slightly hazy. Darker types can be opaque making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.
Aroma
Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.
Flavor
Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialty IPA. Malt flavor generally low to medium, with qualities dependent on typical varieties used in the specific Specialty IPA. Commonly will have a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.
Mouthfeel
Smooth, medium-light to medium-bodied mouthfeel. Medium carbonation. Some smooth alcohol warming can be sensed in stronger versions.
Entry Instructions
Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).
Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%
Vital Statistics
Variable by type
21B. Specialty IPA: Belgian IPA
Overall Impression
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.
Appearance
Light golden to amber in color. Off-white head is moderate to large in size and has good retention. Clarity is fair to quite hazy in dry hopped examples.
Aroma
Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.
Flavor
Initial flavor is moderately spicy and estery associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.
Mouthfeel
The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent.
Comments
The choice of yeast strain and hop varieties is critical since many choices will horribly clash.
History
A relatively new style, started showing up in the mid 2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.
Characteristic Ingredients
Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.
Style Comparison
A cross between an American IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. This style is may be spicier, stronger, drier and more fruity than an American IPA.
Vital Statistics
IBU
50 - 100
SRM
5 - 15
OG
1.058 - 1.080
FG
1.008 - 1.016
ABV
6.2% - 9.5%
Commercial Examples
Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It.Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented
21B. Specialty IPA: Black IPA
Overall Impression
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.
Appearance
Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist.
Aroma
A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.
Flavor
Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions.
Mouthfeel
Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.
Comments
Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.
History
A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest.
Characteristic Ingredients
Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.
Style Comparison
Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability.
Vital Statistics
IBU
50 - 90
SRM
25 - 40
OG
1.050 - 1.085
FG
1.010 - 1.018
ABV
5.5% - 9%
Commercial Examples
21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad’s Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard).Style Attributes
bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Brown IPA
Overall Impression
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Appearance
Color ranges from reddish-brown to dark brown but not black. Frequently opaque, but should be clear if visible. Unfiltered dry-hopped versions may be a bit hazy. Medium-sized, cream-colored to tan head with good persistence.
Aroma
A moderate to moderately-strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features chocolate, nuts, dark caramel, toffee, toasted bread, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Flavor
Hop flavor is medium to high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with milk chocolate, cocoa, toffee, nutty, biscuity, dark caramel, toasted bread and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should nearly balance the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. No roasted, burnt, or harsh-bitter malt character.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Comments
Previously might have been a sub-genre of American Brown Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. The hops and malt can combine to produce interesting interactions.
History
A more modern craft beer name for a style that has long been popular with US homebrewers, when it was known as a hoppier American Brown Ale or sometimes Texas Brown Ale (despite origins in California).
Characteristic Ingredients
Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.
Style Comparison
A stronger and more bitter version of an American Brown Ale, with the balance of an American IPA.
Vital Statistics
IBU
40 - 70
SRM
11 - 19
OG
1.056 - 1.070
FG
1.008 - 1.016
ABV
5.5% - 7.5%
Commercial Examples
Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janet’s Brown Ale.Style Attributes
bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Red IPA
Overall Impression
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Appearance
Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.
Aroma
A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Flavor
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Comments
Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.
History
A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.
Characteristic Ingredients
Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.
Style Comparison
Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.
Vital Statistics
IBU
40 - 70
SRM
11 - 19
OG
1.056 - 1.070
FG
1.008 - 1.016
ABV
5.5% - 7.5%
Commercial Examples
Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA.Style Attributes
amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Rye IPA
Overall Impression
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Appearance
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.
Aroma
A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Flavor
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Comments
A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
History
Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.
Characteristic Ingredients
Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Style Comparison
Drier and slightly spicier than an American IPA. Bitterness and spiciness from rye lingers longer than an American IPA. Does not have the intense rye malt character of a Roggenbier. Some examples are stronger like a Double IPA.
Vital Statistics
IBU
50 - 75
SRM
6 - 14
OG
1.056 - 1.075
FG
1.008 - 1.014
ABV
5.5% - 8%
Commercial Examples
Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye.Style Attributes
amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: White IPA
Overall Impression
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Appearance
Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.
Aroma
Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.
Flavor
Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.
Mouthfeel
Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting.
Comments
A craft beer interpretation of American IPA crossed with a witbier.
History
American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.
Characteristic Ingredients
Pale and wheat malts, Belgian yeast, citrusy American type hops.
Style Comparison
Similar to a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically the hop aroma and flavor are not as prominent as in an American IPA.
Vital Statistics
IBU
40 - 70
SRM
5 - 8
OG
1.056 - 1.065
FG
1.010 - 1.016
ABV
5.5% - 7%
Commercial Examples
Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation.Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, spice, top-fermented
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.