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
23. European Sour Ale
This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.
23A. Berliner Weisse
Overall Impression
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
Appearance
Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.
Aroma
A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.
Flavor
Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character.
Mouthfeel
Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.
Comments
In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.
History
A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.
Characteristic Ingredients
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.
Style Comparison
Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.
Vital Statistics
IBU
3 - 8
SRM
2 - 3
OG
1.028 - 1.032
FG
1.003 - 1.006
ABV
2.8% - 3.8%
Commercial Examples
Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth.Style Attributes
central-europe, pale-color, session-strength, sour, top-fermented, traditional-style, wheat-beer-family
23B. Flanders Red Ale
Overall Impression
A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.
Appearance
Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.
Aroma
Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Flavor
Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.
Mouthfeel
Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.
Comments
Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.
History
An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.
Characteristic Ingredients
A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.
Style Comparison
Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.
Vital Statistics
IBU
10 - 25
SRM
10 - 16
OG
1.048 - 1.057
FG
1.002 - 1.012
ABV
4.6% - 6.5%
Commercial Examples
Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale.Style Attributes
amber-color, balanced, sour, sour-ale-family, standard-strength, top-fermented, traditional-style, western-europe, wood
23C. Oud Bruin
Overall Impression
A malty, fruity, aged, somewhat sour Belgian-style brown ale.
Appearance
Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.
Aroma
Complex combination of fruity esters and rich malt character. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Flavor
Malty with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balance is malty, but with fruitiness and sourness present. Sweet and tart finish
Mouthfeel
Medium to medium-full body. Low to moderate carbonation. No astringency.
Comments
Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the Classic-Style Fruit Beer category.
History
An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.
Characteristic Ingredients
A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.
Style Comparison
A deeper malt character distinguishes these beers from Flanders red ales. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.
Vital Statistics
IBU
20 - 25
SRM
15 - 22
OG
1.040 - 1.074
FG
1.008 - 1.012
ABV
4% - 8%
Commercial Examples
Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, Riva Vondel, Vanderghinste Bellegems Bruin.Style Attributes
dark-color, malty, sour, sour-ale-family, standard-strength, top-fermented, traditional-style, western-europe
23D. Lambic
Overall Impression
A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink.
Appearance
Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.
Aroma
A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma.
Flavor
Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor.
Mouthfeel
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.
Comments
Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented.
History
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.
Characteristic Ingredients
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Style Comparison
Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated.
Vital Statistics
IBU
0 - 10
SRM
3 - 7
OG
1.040 - 1.054
FG
1.001 - 1.010
ABV
5% - 6.5%
Commercial Examples
The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes thaStyle Attributes
pale-color, sour, standard-strength, traditional-style, western-europe, wheat-beer-family, wild-fermented
23E. Gueuze
Overall Impression
A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.
Appearance
Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Always effervescent.
Aroma
A moderately sour aroma blends with aromas described as barnyard, leather, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.
Flavor
A moderately sour character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are not traditional. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. The malt is generally low and bready-grainy. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived; sourness provides most of the balance. Crisp, dry, and tart finish. No hop flavor.
Mouthfeel
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Highly carbonated.
Comments
Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. Products marked oude or ville are considered most traditional.
History
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some producers are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. These guidelines describe the traditional dry product.
Characteristic Ingredients
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Style Comparison
More complex and carbonated than a lambic. The sourness isn’t necessarily higher, but it tends to have more of a well-developed wild character.
Vital Statistics
IBU
0 - 10
SRM
3 - 7
OG
1.040 - 1.060
FG
1.000 - 1.006
ABV
5% - 8%
Commercial Examples
Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Girardin Gueuze (Black Label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Oud Beersel Oude Gueuze, Mort Subite Gueuze (Unfiltered).Style Attributes
aged, high-strength, pale-color, sour, traditional-style, western-europe, wheat-beer-family, wild-fermented
23F. Fruit Lambic
Overall Impression
A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.
Appearance
The variety of fruit generally determines the color, although lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting (carbonation-dependent). Carbonation is typically high, but must be specified.
Aroma
The specified fruit should be the dominant aroma. A low to moderately sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends well with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.
Flavor
The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. The finish is commonly dry and tart, but a low, complementary sweetness may be present; higher sweetness levels are not traditional but can be included for personal preference (sweetness level must be specified). A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent; acidity provides the balance. No hop flavor.
Mouthfeel
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still (must be specified).
Comments
Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.
History
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.
Characteristic Ingredients
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Style Comparison
A lambic with fruit, not just a fruit beer; the wild lambic character must be evident.
Entry Instructions
The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).
Vital Statistics
IBU
0 - 10
SRM
3 – 7 (varies w/ fruit)
OG
1.040 - 1.060
FG
1.000 - 1.010
ABV
5% - 7%
Commercial Examples
Boon Framboise Mariage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou’ Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek.Style Attributes
fruit, pale-color, sour, standard-strength, traditional-style, western-europe, wheat-beer-family, wild-fermented
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.