31. Alternative Fermentables Beer

This category contains Specialty-Type Beers using either grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.

31A. Alternative Grain Beer

An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.

Overall Impression

A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.

Appearance

Same as base beer style, although some additional haze may be noticeable.

Aroma

Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty, and some may have a relatively neutral character.

Flavor

Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. Some grains add an additional grainy, bready, or nutty flavor, while others simply enhance the flavor of the base beer. Some grains add a dryness to the finish.

Mouthfeel

Same as the base beer, although many additional grains (e.g., oats, rye) increase body and viscosity, while some (e.g., GF grains) create a thinner beer.

Comments

The additional grain should be apparent somewhere in the sensory profile. If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.

Entry Instructions

The entrant must specify the type of alternative grain used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

Commercial Examples

Blue/Point Rastafarye Ale, Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans.

Style Attributes

31B. Alternative Sugar Beer

An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.

Overall Impression

A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.

Appearance

Same as the base beer, although some sugars will bring additional, usually darker, colors.

Aroma

Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.

Flavor

Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor, which should be a pleasant, balanced combination with the beer. Added sugars should not have a raw, unfermented flavor. Some unfermentable sugars provide a fuller finish, while fully fermentable sugars can thin out the finish.

Mouthfeel

Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.

Comments

The additional sugar should be apparent somewhere in the sensory profile. If the sugars do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it is perceived more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.

Entry Instructions

The entrant must specify the type of sugar used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Vital Statistics

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.

Commercial Examples

Bell’s Hopslam, Lagunitas Brown Shugga’, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever.

Style Attributes