This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1A. American Light Lager
Overall Impression
Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier.
Vital Statistics
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1A. American Light Lager
Overall Impression
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light.Past Revision
American Light Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History
Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 4
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.
History
Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.
Style Comparison
Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 3.5
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export.Past Revision
American Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
Appearance
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.
Flavor
Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).
Mouthfeel
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
Comments
Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.
Characteristic Ingredients
American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.
Style Comparison
Similar to a Standard American Lager, but with more character.
Vital Statistics
IBU
8 - 20
SRM
2.5 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale.Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.
Appearance
Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.
Flavor
Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.
Mouthfeel
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
Comments
Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.
Characteristic Ingredients
American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.
Style Comparison
Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.
Vital Statistics
IBU
8 - 20
SRM
2 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale.Past Revision
Cream Ale (2015)Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1D. American Wheat Beer
Overall Impression
Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.
History
An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.
Characteristic Ingredients
Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.
Style Comparison
More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
1D. American Wheat Beer
Overall Impression
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.
History
An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.
Characteristic Ingredients
Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.
Style Comparison
More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Past Revision
American Wheat Beer (2015)Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
2. International Lager
International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.
2. International Lager
International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault
Flavor
Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.
Style Comparison
Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.6% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low grainy-malty or slightly corny-sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.
Flavor
Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American-style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.
Style Comparison
Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.
Entry Instructions
Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.5% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Past Revision
International Pale Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.
Flavor
Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.
Comments
A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.
History
Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
Style Comparison
Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.
Vital Statistics
IBU
8 - 25
SRM
7 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.6% - 6%
Commercial Examples
Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.
Flavor
Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.
Comments
A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.
History
Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.
Style Comparison
Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.
Vital Statistics
IBU
8 - 25
SRM
6 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.5% - 6%
Commercial Examples
Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager.Past Revision
International Amber Lager (2015)Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1. Standard American Beer
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.
1A. American Light Lager
Overall Impression
Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1A. American Light Lager
Overall Impression
A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.
Appearance
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.
History
Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.
Style Comparison
A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.
Vital Statistics
IBU
8 - 12
SRM
2 - 3
OG
1.028 - 1.040
FG
0.998 - 1.008
ABV
2.8% - 4.2%
Commercial Examples
Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light.Past Revision
American Light Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, session-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.
Flavor
Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.
History
Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Style Comparison
Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 4
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export.Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1B. American Lager
Overall Impression
A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.
Appearance
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Aroma
Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.
Flavor
Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.
Mouthfeel
Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.
Comments
Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.
History
Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.
Characteristic Ingredients
Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.
Style Comparison
Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.
Vital Statistics
IBU
8 - 18
SRM
2 - 3.5
OG
1.040 - 1.050
FG
1.004 - 1.010
ABV
4.2% - 5.3%
Commercial Examples
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export.Past Revision
American Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, north-america, pale-color, pale-lager-family, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.
Appearance
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.
Flavor
Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).
Mouthfeel
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
Comments
Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.
Characteristic Ingredients
American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.
Style Comparison
Similar to a Standard American Lager, but with more character.
Vital Statistics
IBU
8 - 20
SRM
2.5 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale.Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1C. Cream Ale
Overall Impression
A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.
Appearance
Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.
Aroma
Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.
Flavor
Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.
Mouthfeel
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.
Comments
Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.
History
A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.
Characteristic Ingredients
American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.
Style Comparison
Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.
Vital Statistics
IBU
8 - 20
SRM
2 - 5
OG
1.042 - 1.055
FG
1.006 - 1.012
ABV
4.2% - 5.6%
Commercial Examples
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale.Past Revision
Cream Ale (2015)Style Attributes
any-fermentation, balanced, north-america, pale-ale-family, pale-color, standard-strength, traditional-style
1D. American Wheat Beer
Overall Impression
Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.
History
An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.
Characteristic Ingredients
Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.
Style Comparison
More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
1D. American Wheat Beer
Overall Impression
A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.
Appearance
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.
Aroma
Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.
Flavor
Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.
Mouthfeel
Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.
Comments
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.
History
An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.
Characteristic Ingredients
Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.
Style Comparison
More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.
Vital Statistics
IBU
15 - 30
SRM
3 - 6
OG
1.040 - 1.055
FG
1.008 - 1.013
ABV
4% - 5.5%
Commercial Examples
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen.Past Revision
American Wheat Beer (2015)Style Attributes
any-fermentation, balanced, craft-style, north-america, pale-color, standard-strength, wheat-beer-family
2. International Lager
International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.
2. International Lager
International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault
Flavor
Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.
Style Comparison
Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.6% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2A. International Pale Lager
Overall Impression
A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.
Appearance
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Aroma
Low to medium-low grainy-malty or slightly corny-sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.
Flavor
Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.
Mouthfeel
Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.
Comments
Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.
History
In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American-style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.
Characteristic Ingredients
Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.
Style Comparison
Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.
Entry Instructions
Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).
Vital Statistics
IBU
18 - 25
SRM
2 - 6
OG
1.042 - 1.050
FG
1.008 - 1.012
ABV
4.5% - 6%
Commercial Examples
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha.Past Revision
International Pale Lager (2015)Style Attributes
balanced, bottom-fermented, lagered, pale-color, pale-lager-family, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.
Flavor
Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.
Comments
A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.
History
Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.
Style Comparison
Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.
Vital Statistics
IBU
8 - 25
SRM
7 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.6% - 6%
Commercial Examples
Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager.Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
2B. International Amber Lager
Overall Impression
A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.
Appearance
Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.
Aroma
Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.
Flavor
Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.
Mouthfeel
Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.
Comments
A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.
History
Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.
Characteristic Ingredients
Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.
Style Comparison
Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.
Vital Statistics
IBU
8 - 25
SRM
6 - 14
OG
1.042 - 1.055
FG
1.008 - 1.014
ABV
4.5% - 6%
Commercial Examples
Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager.Past Revision
International Amber Lager (2015)Style Attributes
amber-color, amber-lager-family, bottom-fermented, lagered, malty, standard-strength, traditional-style
21. IPA
The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.
21A. American IPA
Overall Impression
A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Appearance
Color ranging from medium gold to light reddish-amber. Clear, but light haze allowable. Medium-sized, white to off-white head with good persistence.
Aroma
A prominent to intense hop aroma often featuring American or New World hop characteristics, such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. Low to medium-low clean, grainy maltiness supports the hop presentation. Generally clean fermentation profile, but light fruitiness acceptable. Restrained alcohol optional.
Flavor
Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness. Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Very light, smooth warmth optional.
Comments
The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.
History
The first modern American craft beer adaptation of this traditional English style is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has evolved beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.
Characteristic Ingredients
Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts. Often uses American or New World hops but any varieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.
Style Comparison
Stronger and more highly hopped than American Pale Ale. Compared to English IPA, has less caramel, bread, and toast; often more American or New World hops; fewer yeast-derived esters; less body and often a more hoppy balance; and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Vital Statistics
IBU
40 - 70
SRM
6 - 14
OG
1.056 - 1.070
FG
1.008 - 1.014
ABV
5.5% - 7.5%
Commercial Examples
Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA.Past Revision
American IPA (2015)Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented
21B. Specialty IPA
Specialty IPA is a competition entry category, not a distinct style. Beers entered here are not experimental beers; they are a collection of currently-produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without rewriting the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.
The Specialty IPA category is not intended for Classic-style IPAs with added ingredients (such as fruit, spice, wood, smoke, grains, or sugars) – these should be entered in the appropriate Specialty-Type beer category (Fruit Beer, SHV Beer, etc.). The Specialty IPA styles are considered Classic Styles for entering in Specialty-Type category purposes. Classic-style IPAs with unique or special hops should still be entered in the appropriate Classic-style IPA style.
Overall Impression
Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Appearance
Color depends on specific type of Specialty IPA. Most should be clear, but a slight haze is acceptable in most styles. Darker types can be opaque, making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.
Aroma
Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.
Flavor
Variable by type, with the quality of each component dependent on the specific Specialty IPA. Hop flavor typically medium-low to high. Hop bitterness typically medium-high to very high. Malt flavor generally low to medium. Commonly has a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.
Mouthfeel
Smooth. Medium-light to medium body. Medium carbonation, generally. A background alcohol warmth can be perceived in stronger versions.
Comments
Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). A Session IPA is a 21B Specialty IPA with a base style of 21A American IPA with Session strength. A Double IPA is Category 22A not 21B.
Style Comparison
Currently Defined Types: Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA, White IPA, Brut IPA
Entry Instructions
Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect.
Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.
Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%
Vital Statistics
Variable by type, see individual styles
Past Revision
Specialty IPA (2015)21B. Specialty IPA: Belgian IPA
Overall Impression
A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.
Appearance
Light golden to amber in color. Moderate to large off-white head with good retention. Good to quite hazy clarity.
Aroma
Moderate to high hop aroma, often reflecting the character of American or New World hops (tropical, melon, stone fruit, citrus, piney, etc.) or Continental hops (spicy, herbal, floral, etc.), possibly with a light dry-hop note. Gentle malt sweetness, sometimes with a sugary or honey character, but rarely caramel. Moderate to high esters, often pears, apples, citrus, or banana. Light spice, clove or pepper, optional. Light alcohol aroma optional.
Flavor
Moderate fruity and spicy flavors, same descriptors as aroma. Moderate to high hop flavor, same descriptors as aroma. Light, relatively neutral grainy malt flavor, optionally with low toast, caramel, or honey. Moderate to high bitterness. Dry to medium-dry finish that often accentuates the perception of bitterness. Aftertaste has a lingering bitterness but is not harsh.
Mouthfeel
Light to medium body. Medium to high carbonation level, which can lighten the impression of body. Light warmth optional.
Comments
The choice of yeast strain and hop varieties is critical since many choices will clash horribly.
History
A relatively modern style, dating from the mid-2000s. Homebrewers and craft breweries substituted Belgian yeast in their American IPA recipes. Belgian breweries typically added more hops to their stronger pale beers.
Characteristic Ingredients
Belgian yeast strains used in making Belgian Tripels and Golden Strong Ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt. Sugar adjuncts common.
Style Comparison
A cross between an American IPA or Double IPA with a Belgian Golden Strong Ale or Belgian Tripel. This style is may be spicier, stronger, drier, and fruitier than an American IPA.
Vital Statistics
IBU
50 - 100
SRM
5 - 8
OG
1.058 - 1.080
FG
1.008 - 1.016
ABV
6.2% - 9.5%
Commercial Examples
Brewery Vivant Triomphe, Houblon Chouffe, Green Flash Le Freak, Urthel Hop It.Past Revision
Specialty IPA: Belgian IPA (2015)Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented
21B. Specialty IPA: Black IPA
Overall Impression
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.
Appearance
Dark brown to black color. Clear, if not opaque. Light haze allowable, but should not be murky. Light tan to tan head, moderate size, persistent.
Aroma
Moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, pine, berry, or melon character. Very low to moderate malt, possibly with light chocolate, coffee, or toast notes, as well as a background caramel sweetness. Clean fermentation profile, but light esters acceptable.
Flavor
Medium-low to high hop flavor, same descriptors as aroma. Low to medium malt flavor, with restrained chocolate or coffee notes, but not burnt or ashy. The roasted notes should not clash with the hops. Light caramel or toffee optional. Medium-high to very high bitterness. Dry to slightly off-dry finish, with a bitter but not harsh aftertaste, often with a light roast flavor that can contribute to the dry impression. Low to moderate esters optional. Background alcohol flavor optional.
Mouthfeel
Smooth. Medium-light to medium body. Medium carbonation. Light creaminess optional. Light warmth optional.
Comments
Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.
History
An American IPA variant first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s, and was a popular fad in the early 2010s before fading into obscurity in the US.
Characteristic Ingredients
Debittered roast malts. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style to the example hop characteristics listed.
Style Comparison
Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.
Vital Statistics
IBU
50 - 90
SRM
25 - 40
OG
1.050 - 1.085
FG
1.010 - 1.018
ABV
5.5% - 9%
Commercial Examples
21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self-Righteous Black IPA.Past Revision
Specialty IPA: Black IPA (2015)Style Attributes
bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Brown IPA
Overall Impression
Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Appearance
Color ranging from reddish-brown to dark brown but not black. Clear, if not opaque. Light haze optional. Medium-sized, cream-colored to tan head with good persistence.
Aroma
Moderate to moderately-high hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features milk chocolate, cocoa, toffee, nuts, biscuits, dark caramel, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.
Flavor
Medium to high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. No highly roasted or burnt malt flavors. The malt should nearly balance the hop bitterness and flavor.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.
Comments
Separated from American Brown Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.
History
See American Brown Ale.
Characteristic Ingredients
Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. Any American or New World hop character is acceptable, but the hops and character malts should not clash.
Style Comparison
A stronger and more bitter version of an American Brown Ale, with the dry balance of an American IPA. Has less of a roasted flavor than Black IPA, but more chocolate flavors than a Red IPA.
Vital Statistics
IBU
40 - 70
SRM
18 - 35
OG
1.056 - 1.070
FG
1.008 - 1.016
ABV
5.5% - 7.5%
Commercial Examples
Dogfish Head Indian Brown Ale, Harpoon Brown IPA, Russian River Janet’s Brown Ale.Past Revision
Specialty IPA: Brown IPA (2015)Style Attributes
bitter, craft-style, dark-color, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Brut IPA
Overall Impression
A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.
Appearance
Very pale color, ranging from very pale straw to very light gold. Crystal clear but a touch of haze is acceptable. High to very high carbonation gives a massive, rocky, billowy, white head with tight, persistent bubbles.
Aroma
Moderately high to intense hop aroma, very bright and hop-forward in the balance. Modern American and New World hop varieties provide a wide range of possible characteristics, such as tropical, stone fruit, citrusy, or white grape, but not grassy, vegetal, or herbal. Malt is subtle, neutral, and in the background, but never caramelly or overly corny-sweet. A light, clean alcohol note is optional. Very clean fermentation character; should not be yeasty.
Flavor
High to very high hop flavor, same descriptors as aroma. Low to very low neutral malt character, subtle in the balance. No strong malt flavors, no caramel. Perceived bitterness is low to very low due to the bone-dry finish and very high carbonation. Neutral to slightly fruity fermentation profile. No diacetyl. Dry to very dry finish with a fresh, hoppy aftertaste, and a clean bitterness.
Mouthfeel
Light to very light body with a spritzy carbonation (high to very high), reminiscent of a sparkling white wine. No bitter, harsh, hop-derived astringency. Alcohol warmth may be present but should never be hot.
Comments
Original concept was a sparkling wine-like IPA, although the hop character now varies more widely. Very low final gravity and high carbonation makes balance critical, often requiring a surprisingly low measured bitterness. ‘Brut’ is a wine term indicating dryness. Used incorrectly, added enzymes can cause diacetyl, which is always a flaw.
History
A modern craft beer style originating in 2017 at the (now closed) Social Kitchen & Brewery in San Francisco as a west coast reaction to the rising trend of east coast hazy and juicy IPAs as well as thick and sweet so-called milkshake IPAs. The style is still evolving and changing (and perhaps dying, as the beer was quite faddish in 2018-2019 in the US). Most versions seem to be morphing into low-calorie IPAs.
Characteristic Ingredients
Pilsner or very pale base malts with up to 40% adjuncts. No crystal malt or lactose. Enzymes, such as amyloglucosidase. Highly aromatic, oil-heavy, modern American or New World hops used in a variety of late-hopping or post-boil procedures to emphasize hop aroma and flavor and to minimize bitterness. Neutral yeast.
Style Comparison
Less malt flavor, bitterness, and color than an American IPA, and much drier and more highly carbonated. Dry-hopped like an American IPA. Similar aroma and flavor as a Hazy IPA but without sweetness and with much less haze. Very pale, highly carbonated, and dry like a Belgian Golden Strong Ale but not as strong and without Belgian yeast character.
Vital Statistics
IBU
20 - 30
SRM
2 - 4
OG
1.046 - 1.057
FG
0.990 - 1.004
ABV
6% - 7.5%
Commercial Examples
Drake’s Brightside Extra Brut IPA, Fair State Brewing Co-Op The Brut Squad, Ommegang Brut IPA.Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, top-fermented
21B. Specialty IPA: Red IPA
Overall Impression
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Appearance
Color ranging from light reddish-amber to dark reddish-copper. Clear. Light haze optional. Medium-sized, off-white to cream-colored head with good persistence.
Aroma
Moderate to strong hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features medium to dark caramel, toffee, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.
Flavor
Medium to very high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to very high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. The malt should not overshadow the hop flavor and bitterness in the balance.
Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.
Comments
Separated from American Amber Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.
History
A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale. See American Amber Ale.
Characteristic Ingredients
Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. Any American or New World hop character is acceptable, but the hops and character malts should not clash.
Style Comparison
A stronger, hoppier, more bitter version of American Amber Ale. Not as malty and sweet as an American Strong Ale. Drier, less alcohol, and not as malty as American Barleywine. Less chocolate and caramel than Brown IPA, but otherwise similar balance.
Vital Statistics
IBU
40 - 70
SRM
11 - 17
OG
1.056 - 1.070
FG
1.008 - 1.016
ABV
5.5% - 7.5%
Commercial Examples
Avery Hog Heaven, Cigar City Tocobaga Red IPA, Modern Times Blazing World, Tröegs Nugget Nectar.Past Revision
Specialty IPA: Red IPA (2015)Style Attributes
amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: Rye IPA
Overall Impression
An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.
Appearance
Color ranging from medium gold to light reddish-amber. Clear. Light haze optional. Medium-sized, white to off-white head with good persistence.
Aroma
Prominent to intense hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Low peppery rye malt aroma, along with a clean, background grainy maltiness. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.
Flavor
Medium to very high hop flavor, same descriptors as aroma. Low to medium-low clean, supportive malt possibly with light caramel or toast flavors. Low to moderate grainy, peppery, spicy rye flavor that adds to the dry finish. Medium-high to very high bitterness, no harshness. Dry, bitter, hoppy aftertaste. Low esters optional. Background alcohol flavor optional.
Mouthfeel
Medium-light to medium body. Smooth texture, may be lightly creamy. Medium to medium-high carbonation. No harshness. Low warmth optional.
Comments
A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in 21A American IPA.
History
A modern craft era variation of American IPA, popular among homebrewers.
Characteristic Ingredients
Like an American IPA, with a generous portion of rye malt. Any American or New World hop is acceptable, but the hops and malt should not clash. No caraway. No oak.
Style Comparison
Drier, slightly spicier, and slightly creamier than an American IPA, with more of a lingering bitterness and spiciness in the finish. Does not have the intense rye malt or Weizen yeast character of a Roggenbier.
Vital Statistics
IBU
50 - 75
SRM
6 - 14
OG
1.056 - 1.075
FG
1.008 - 1.014
ABV
5.5% - 8%
Commercial Examples
Founders Reds Rye, Sierra Nevada Ruthless Rye.Past Revision
Specialty IPA: Rye IPA (2015)Style Attributes
amber-color, bitter, craft-style, high-strength, hoppy, ipa-family, north-america, specialty-family, top-fermented
21B. Specialty IPA: White IPA
Overall Impression
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.
Appearance
Pale to deep golden color. Typically hazy. Moderate to large, dense white head that persists.
Aroma
Moderate esters, often orange, grapefruit, apricot, or sometimes banana. Light spices optional, usually coriander, orange peel, pepper, or clove. Medium-low to medium hop aroma, often stone fruit, citrus, or tropical fruit. Esters and spices may reduce perception of hop aroma. Low neutral, grainy, or bready malt. Light alcohol aroma optional.
Flavor
Moderate to high esters, medium-low to medium-high hop flavor, and light spices, all with the same descriptors as aroma. Light malt flavor, perhaps a bit bready. High bitterness. Moderately dry, refreshing finish. Background alcohol flavor optional.
Mouthfeel
Medium-light body. Medium to medium-high carbonation. Light spice astringency optional. Low warmth optional.
Comments
A craft beer interpretation of American IPA crossed with a Witbier. Spice impression may come from Belgian yeast, spice additions, or both.
History
American craft brewers developed the style as a late winter or spring seasonal beer to appeal to Witbier and IPA drinkers alike.
Characteristic Ingredients
Pale and wheat malts, Belgian Witbier yeast, citrusy American type hops. Coriander and orange peel optional.
Style Comparison
Bitter, hoppy, and stronger like an American IPA but fruity, spicy, and light like a Witbier. Typically late hops are not as prominent as in American IPA.
Vital Statistics
IBU
40 - 70
SRM
5 - 6
OG
1.056 - 1.065
FG
1.010 - 1.016
ABV
5.5% - 7%
Commercial Examples
Lagunitas A Little Sumpin' Sumpin' Ale, New Belgium Accumulation.Past Revision
Specialty IPA: White IPA (2015)Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, specialty-family, spice, top-fermented
21C. Hazy IPA
Overall Impression
An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.
Appearance
Color ranging from straw to very light amber, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating hop matter, yeast clumps, or other particulates is a fault. Medium to rocky, meringue-like white head with high to very high retention.
Aroma
Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities; not grassy or herbal. Clean, neutral, grainy, or lightly bready malt in the background; no caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character. Esters from yeast and hops should not clash. A creamy, buttery, or acidic aroma is inappropriate. Light alcohol aroma optional.
Flavor
High to very high fruity hop flavor, same descriptors as aroma. Low to medium malt flavor, same descriptors as aroma. Low to medium-high perceived bitterness, often masked by the fuller body and soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh. Neutral to fruity fermentation profile, supportive of the hops. Should not be sweet, although high ester levels and lower bitterness may sometimes give that impression. Background alcohol flavor optional.
Mouthfeel
Medium to medium-full body. Medium carbonation. Smooth, possibly silky. No harshness. Light warmth optional. The beer should not have a thick, creamy, viscous mouthfeel, an acidic twang, or a raw starch texture.
Comments
Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known.
Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from the interaction between polyphenols from dry-hopping and proteins from starchy grains, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.
History
A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.
Characteristic Ingredients
Grist like an American IPA, but with more flaked grains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasize depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.
Style Comparison
Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitterness should be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).
Vital Statistics
IBU
25 - 60
SRM
3 - 7
OG
1.060 - 1.085
FG
1.010 - 1.015
ABV
6% - 9%
Commercial Examples
Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits.Style Attributes
bitter, craft-style, high-strength, hoppy, ipa-family, north-america, pale-color, top-fermented
Comments
Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.