Style guidelines Flashcards
Category for Lite American Lager?
1A
Light Lager sub categories & numbers
1A - Lite American Lager 1B - Standard American Lager 1C - Premium American Lager 1D - Munich Helles 1E - Dortmunder Export
Lite American Lager aroma profile?
Little to no malt aroma, though it can be sweet, grainy or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.
Lite American Lager appearance characteristics?
Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.
Lite American Lager flavor profile?
Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may range from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting”. No diacetyl. No fruitiness.
Lite American Lager mouthfeel profile?
Very light body from use of a high percentage of adjuncts such as rice or corm. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.
Lite American Lager overall impression?
Very refreshing and thirst quenching.
Lite American Lager comments?
A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible.
Lite American Lager ingredients?
Two- or six-row barley with a high percentage (up to 40%) of rice or corn as adjuncts.
Lite American Lager vital statistics?
OG: 1.028 - 1.040 FG: 0.998 - 1.008 ABV: 2.8 - 4.2% IBUs: 8 - 12 SRM: 2 - 3
Lite American Lager commercial examples?
Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light.
Category for Standard American Lager?
1B
Standard American Lager aroma profile?
Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS or fruitiness) are optional but acceptable. No diacetyl.
Standard American Lager appearance characteristics?
Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.
Standard American Lager flavor profile?
Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. 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 provide a slight acidity or dry “sting”. No diacetyl. No fruitiness.
Standard American Lager mouthfeel?
Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.
Standard American Lager overall impression?
Very refreshing and thirst quenching.
Standard American Lager comments?
Strong flavors are a fault. An international style including the standard mass-market lager from most countries.
Standard American Lager ingredients?
Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Standard American Lager vital statistics?
OG: 1.040 - 1.050 FG: 1.004 - 1.010 ABV: 4.2 - 5.3% IBUs: 8 - 15 SRM: 2 - 4
Standard American Lager commercial examples?
Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager.
Premium American Lager category?
1C
Premium American Lager aroma profile?
Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.
Premium American Lager appearance characteristics?
Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Premium American Lager flavor profile?
Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry “sting”. No diacetyl. No fruitiness.
Premium American Lager overall impression?
Refreshing and thirst quenching, although generally more filling than standard/lite versions.
Premium American Lager comments?
Premium beers tend to have fewer adjuncts than standard/lite lagers and have more flavor than standard/lite lagers. 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.
Premium American Lager ingredients?
Two- or six-row barley with up to 25% rice or corn as adjuncts.
Premium American Lager vital statistics:
OG: 1.046 - 1.056 FG: 1.008 - 1.012 ABV: 4.6 - 6.0% IBUs: 15 - 25 SRM: 2 - 6
Premium American Lager commercial examples?
Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha.
Munich Helles category?
1D
Munich Helles aroma profile?
Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl.
Munich Helles appearance characteristics?
Medium yellow to pale gold, clear, with a creamy white head.
Munich Helles flavor profile?
Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl.
Munich Helles mouthfeel?
Medium body, medium carbonation, smooth maltiness with no trace of astringency.
Munich Helles overall impression?
Malty but fully attenuated Pils malt showcase.
Munich Helles history?
Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.
Munich Helles comments?
Unlike Pilsner, but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
Munich Helles ingredients?
Moderate carbonate water, Pilsner Malt, German noble hop varieties.
Munich Helles vital statistics?
OG: 1.045 - 1.051 FG: 1.008 - 1.012 ABV: 4.7 - 5.4% IBUs: 16 - 22 SRM: 3 - 5
Munich Helles commercial examples?
Weihenstephaner Original, Hacker-Pschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager.
Dortmunder Export category number?
1E
Dortmunder Export aroma characteristics?
Low to medium noble (German or Czech) hop aroma. Moderate Pils malt aroma; can be grainy to somewhat sweet. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt). No diacetyl.
Dortmunder Export appearance characteristics?
Light gold to deep gold, clear with a persistent white head.
Dortmunder Export flavor profile?
Neither Pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean, no fruity esters, no diacetyl. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.
Dortmunder Export mouthfeel?
Medium body, medium carbonation.
Dortmunder Export overall impression?
Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both.
Dortmunder Export history?
A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline Germany in recent years.
Dortmunder Export comments?
Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.
Dortmunder Export ingredients?
Minerally water with high levels of sulfates, carbonates and chlorides. German or Czech noble hops, Pilsner malt, German lager yeast.
Dortmunder Export vital statistics?
OG: 1.048 - 1.056 FG: 1.010 - 1.015 ABV: 4.8 - 6.0% IBUs: 23 - 30 SRM: 4 - 6
Dortmunder Export commercial examples?
DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold.
Pilsner subcategories and numbers?
2A - German Pilsner (Pils)
2B - Bohemian Pilsner
2C - Classic American Pilsner
German Pilsner (Pils) category?
2A
German Pilsner (Pils) aroma profile?
Typically features a light grainy Pils malt character (sometimes graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).
German Pilsner (Pils) appearance characteristics?
Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
German Pilsner (Pils) flavor profile?
Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.
German Pilsner (Pils) mouthfeel?
Medium-light body, medium to high carbonation.
German Pilsner (Pils) overall impression?
Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
German Pilsner (Pils) history?
A copy of Bohemian Pilsner adapted to brewing conditions in Germany.
German Pilsner (Pils) comments?
Drier and crisper than a Bohemian Pilsner with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsner. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.
German Pilsner (Pils) ingredients?
Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger, and Spalt for taste and aroma), medium sulfate water, German lager yeast.
German Pilsner (Pils) vital statistics?
OG: 1.044 - 1.050 FG: 1.008 - 1.013 ABV: 4.4 - 5.2% IBUs: 25 - 45 SRM: 2 - 5
German Pilsner (Pils) commercial examples?
Victory Prima Pils, Bitburger Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsner, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner.
Bohemian Pilsener category?
2B
Bohemian Pilsener aroma profile?
Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise very clean, with no fruity esters.
Bohemian Pilsener appearance characteristics?
Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting creamy white head.
Bohemian Pilsener flavor profile?
Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.
Bohemian Pilsener mouthfeel?
Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.
Bohemian Pilsener overall impression?
Crisp, complex and well-rounded yet refreshing.
Bohemian Pilsner history?
First brewed in 1842, this style was the original clear, light-colored beer.
Bohemian Pilsener comments?
Uses Moravian malted barley and a decoction mash for rich malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller pallet.
Bohemian Pilsener ingredients?
Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.
Bohemian Pilsner vital statistics?
OG: 1.044 - 1.056 FG: 1.013 - 1.017 ABV: 4.2 - 5.4% IBUs: 35 - 45 SRM: 3.5 - 6
Bohemian Pilsener commercial examples?
Pilsner Urquell, Krusovice Imperial 12º, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner.
Classic American Pilsner category?
2C
Classic American Pilsner aroma profile?
Low to meidum grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
Classic American Pilsner appearance?
Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.
Classic American Pilsner flavor profile?
Moderate to moderately high maltiness similar in character to the Continental Pilsners but somewhat lighter in intensity due to the use of up to 30% of flaked maize (corn) or rice used as an adjunct. Slight grainy, corn-like sweetness from the use of maize with substantial offsetting hop bitterness. Rice-based versions are crisper, drier, and often lack corn-like flavors. Medium to high hop flavor from noble hops (either late addition or first-wort hopped). Medium to high hop bitterness, which should not be coarse nor have a harsh aftertaste. No fruitiness or diacetyl. Should be smooth and well-lagered.
Classic American Pilsner mouthfeel?
Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.
Classic American Pilsner overall impression?
A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a distinctive grainy sweetness. Rice contributes a crisper, more neutral character.
Classic American Pilsner history?
A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.
Classic American Pilsner comments?
The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.
Classic American Pilsner ingredients?
Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.
Classic American Pilsner vital statistics?
OG: 1.044 - 1.060 FG: 1.010 - 1.015 ABV: 4.5 - 6.0% IBUs: 25 - 40 SRM: 3 - 6
Classic American Pilsner commercial examples?
Occasional brewpub and microbrewery specials.
European Amber Lager subcategories?
3A. Vienna Lager
3B. Oktoberfest/Märzen
Vienna Lager category?
3A
Vienna Lager aroma profile?
Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.
Vienna Lager appearance characteristics?
Light reddish amber to copper color. Bright clarity. Large, off-white persistent head.
Vienna Lager favor profile?
Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.
Vienna Lager mouthfeel?
Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.
Vienna Lager overall impression?
Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet.
Vienna Lager history?
The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced towards malt.
Vienna Lager comments?
American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.
Vienna Lager ingredients?
Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finish quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t provide any roasted character.
Vienna Malt vital statistics?
OG: 1.046 - 1.052 FG: 1.010 - 1.014 ABV: 4.5 - 5.5% IBUs: 18 - 30 SRM: 10 - 16
Vienna Lager commercial examples?
Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner.
Oktoberfest/Märzen category?
3B
Oktoberfest/Märzen aroma?
Rich German Malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.
Oktoberfest/Märzen appearance characteristics?
Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.
Oktoberfest/Märzen flavor profile?
Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is towards malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.
Oktoberfest/Märzen mouthfeel?
Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.
Oktoberfest/Märzen overall impression?
Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
Oktoberfest/Märzen history?
Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Oktoberfest/Märzen comments?
Domestic German version tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14ºP since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.
Oktoberfest/Märzen ingredients?
Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.
Oktoberfest/Märzen vital statistics?
OG: 1.050 - 1.057 FG: 1.012 - 1.016 ABV: 4.8 - 5-7% IBUs: 20 - 28 SRM: 7 - 14
Dark Lager subcategories?
4A. Dark American Lager
4B. Munich Dunkel
4C. Schwarzbier (Black Beer)
Dark American Lager category?
4A
Dark American Lager aroma profile?
Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Can have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl.
Dark American Lager appearance characteristics?
Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is usually light tan in color.
Dark American Lager flavor profile?
Moderately crisp with some low to moderate levels of sweetness. Medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels. Hop bitterness at low to medium levels. No diacetyl. May have a very light fruitiness. Burnt or moderately strong roasted malt flavors are a defect.
Dark American Lager mouthfeel?
Light to somewhat medium body. Smooth, although a highly-carbonated beer.
Dark American Lager overall impression?
A somewhat sweeter version of standard/premium lager with a little more body and flavor.
Dark American Lager comments?
A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.
Dark American Lager ingredients?
Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.
Dark American Lager vital statistics?
OG: 1.044 - 1.056 FG: 1.008 - 1.012 ABV: 4.2 - 6.0% IBUs: 8 - 20 SRM: 14 - 22
Dark American Lager commercial examples?
Dixie Blackened Voodo, Shiner Bock, San Miguel Dark, Baltika #4, Beck’s Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer
Munich Dunkel category?
4B
Munich Dunkel aroma profile?
Rich, Munich sweetness, like bread crusts (and sometimes toast). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.
Munich Dunkel appearance characteristics?
Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.
Munich Dunkel flavor profile?
Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Mild caramel, chocolate, toast or nuttiness may be present. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Noble hop flavor is low to none. Aftertaste remains malty, although the hop bitterness may become more apparent int he medium-dry finish. Clean lager character with no fruity esters or diacetyl.
Munich Dunkel mouthfeel?
Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.
Munich Dunkel overall impression?
Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier.
Munich Dunkel history?
The classic brown lager style of Munch which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).
Munich Dunkel comments?
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.
Munich Dunkel ingredients?
Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
Munich Dunkel vital statistics?
OG: 1.048 - 1.056 FG: 1.010 - 1.016 ABV: 4.5 - 5.6% IBUs: 18 - 28 SRM: 14 - 28
Munich Dunkel commercial examples?
Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Ettaler Kloster Dunkel, Hofbräu Dunkel, Penn Dark Lager. König Ludwig Dunkel, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark. In Bavaria, Ettaler Dunkel, Löwenbräu Dunkel, Hartmann Dunkel, Kneitinger Dunkel, Augustiner Dunkel.
Schwarzbier (Black Beer) category
4C
Schwarzbier (Black Beer) aroma profile?
Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
Schwarzbier (Black Beer) appearance characteristics?
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Schwarzbier (Black Beer) flavor profile?
Light to moderate malt flavor, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roast malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.
Schwarzbier (Black Beer) mouthfeel?
Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Schwarzbier (Black Beer) overall impression?
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness.
Schwarzbier (Black Beer) history?
A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.
Schwarzbier (Black Beer) comments?
In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a “black Pils”, the beer is rarely that dark; don’t expect strongly roasted porter-like flavors.
Schwarzbier (Black Beer) ingredients?
German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.
Schwarzbier (Black Beer) vital statistics?
OG: 1.046 - 1.052 FG: 1.010 - 1.016 ABV: 4.4 - 5.4% IBUs: 22 - 32 SRM: 17 - 30
Schwarzbier (Black Beer) commercial examples?
Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Samuel Adams Black Lager, Krusovice Cerne, Original Badebier, Einbecker Schwarzbier, Gordon Biersch Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian.
Bock subcategories?
5A. Maibock/Helles Bock
5B. Traditional Bock
5C. Doppelbock
5D. Eisbock
Maibock/Helles Bock aroma profile?
Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a very spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from Pils malt.
Maibock/Helles Bock appearance characteristics?
Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head.
Maibock/Helles Bock flavor profile?
The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.
Maibock/Helles Bock mouthfeel?
Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.
Maibock/Helles Bock overall impression?
A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks.
Maibock/Helles Bock history?
A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.
Maibock/Helles Bock comments?
Can be thought of as either a pale version of a traditional bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles (“pale”) and Mai (“May”) bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other speciality malts, not yeast derived esters developed during fermentation.
Maibock/Helles Bock ingredients?
Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling less less than in traditional bocks to restrain color development.
Maibock/Helles Bock vital statistics?
OG: 1.064 - 1.072 FG: 1.011 - 1.018 ABV: 6.3 - 7.4% IBUs: 23 - 35 SRM: 6 - 11
Maibock/Helles Bock commercial examples?
Ayinger Maibock, Mahr’s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock.
Traditional Bock category?
5B
Traditional Bock aroma profile?
Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.
Traditional Bock appearance characteristics?
Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.
Traditional Bock flavor profile?
Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.
Traditional Bock mouthfeel?
Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.
Traditional Bock overall impression?
A dark, strong, malty lager beer.
Traditional Bock history?
Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements.
Traditional Bock comments?
Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast derived esters developed during fermentation.
Traditional Bock ingredients?
Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water harness can vary, although moderately carbonate water is typical of Munich.
Traditional Bock vital statistics?
OG: 1.064 - 1.072 FG: 1.013 - 1.019 ABV: 6.3 - 7.2% IBUs: 20 - 27 SRM: 14 - 22
Traditional Bock commercial examples?
Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock.
Doppelbock category?
5C
Doppelbock aroma profile?
Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum, or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Doppelbock appearance characteristics?
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Doppelbock flavor profile?
Very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will have a strong malt flavor with some melanoidins and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager flavor with no diacetyl. Some fruitiness (prune, plum, or grape) is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusels) should be very low to none. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies form moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly sweet, but should have an impression of attenuation. The sweetness comes from the low hopping, not from an incomplete fermentation. Paler versions generally have a drier finish.
Doppelbock mouthfeel?
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.
Doppelbock overall impression?
A very strong and rich lager. A bigger version of either a traditional bock or a helles bock.
Doppelbock history?
A Bavarian speciality first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many doppelbocks have names ending in “-ator”, either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity.
Doppelbock comments?
Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.
Doppelbock ingredients?
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional.
Doppelbock vital statistics?
OG: 1.072 - 1.112 FG: 1.016 - 1.024 ABV: 7 - 10% IBUs: 16 - 26 SRM: 6 - 25
Doppelbock commercial examples?
Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andescher Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell’s Consecrator, Moretti La Rossa, Samuel Adams Double Bock.
Eisbock category?
5D
Eisbock aroma profile?
Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. Alcohol aromas should not be harsh or solventy.
Eisbock appearance characteristics?
Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content and low carbonation. Off-white to deep ivory colored head. Pronounced legs are often evident.
Eisbock flavor profile?
Rich, sweet malt balanced by a significant alcohol presence. The malt can have melanoidins, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune or grape. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not be sticky, syrupy or cloyingly sweet. Clean, lager character.
Eisbock mouthfeel?
Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without sharp edges from alcohol, bitterness, fusels, or other concentrated flavors.
Eisbock overall impression?
An extremely strong, full and malty dark lager.
Eisbock history?
A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).
Eisbock comments?
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post freezing to smooth out the alcohol and enhance the malt and alcohol balance. Any fruitiness is due to Munich and other speciality malts, not yeast-derived esters developed during fermentation.
Eisbock ingredients?
Same as dopplebock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).
Eisbock vital statistics?
OG: 1.078 - 1.120 FG: 1.020 - 1.035 ABV: 9 - 14% IBUs: 25 - 35 SRM: 18 - 30
Eisbock commercial examples?
Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagra Eisbock, Capital Eisphyre, Southampton Eisbock.
Light Hybrid Beer subcategories
6A. Cream Ale
6B. Blonde Ale
6C. Kölsch
6D. American Wheat or Rye Beer
Cream Ale category?
6A
Cream Ale appearance characteristics?
Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Head retention may be no better than fair due to adjunct use. Brilliant, sparkling quality.
Cream Ale aroma profile?
Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.
Cream Ale flavor profile?
Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well attenuated. Neither malt nor hops prevail in the taste. A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS. Finish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
Cream ale mouthfeel?
Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.
Cream Ale overall impression?
A clean, well-attenuated, flavorful American lawnmower beer.
Cream Ale history?
An ale version of the American lager style. Produced by ale brewers to complete with lager brewers in the Northeast and Mid-Atlantic 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.
Cream Ale comments?
Classic American (i.e., pre-prohibition) Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the special/experimental category. Most commercial examples arae in the 1.050 - 1.053 OG range, and bitterness rarely rises above 20 IBUs.
Cream Ale ingredients?
American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing.
Cream Ale vital statistics?
OG: 1.042 - 1.055 FG: 1.006 - 1.012 ABV: 4.2 - 5.6% IBUs: 15 - 20 SRM: 2.5 - 5
Cream Ale commercial examples?
Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale.
Blonde Ale category
6B
Blonde Ale aroma profile?
Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.
Blond Ale appearance characteristics?
Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
Blonde Ale flavor profile?
Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.
Blond Ale mouthfeel?
Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.
Blonde Ale overall impression?
Easy-drinking, approachable, malt-oriented American craft beer.
Blonde Ale history?
Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.
Blonde Ale comments?
In addition to the more common American Blonde Ale, this category can include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.
Blonde Ale ingredients?
Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions have honey, spices, and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in speciality, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts to avoid kettle caramelization.
Blonde Ale vital statistics?
OG: 1.038 - 1.054 FG: 1.008 - 1.013 ABV: 3.8 - 5.5% IBUs: 15 - 28 SRM: 3 - 6
Blonde Ale commercial examples?
Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde.
Kölsch category?
6C
Kölsch aroma profile?
Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).
Kölsch appearance characteristics?
Very pale to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.
Kölsch flavor profile?
Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). The noble hop flavor is variable, and can range from low to moderately high; most are medium-low to medium. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.
Kölsch mouthfeel?
Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.
Kölsch overall impression?
A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang int he finish. To the untrained taster, easily mistaken for a light lager, a somewhat subtle Pilsner, or perhaps a blonde ale.
Kölsch history?
Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier”.
Kölsch comments?
Served in a tall, narrow 200ml glass called a “Stange”. Each Köln brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Köln breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Weiss (which should not be entered in this category).
Kölsch ingredients?
German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149ºF. Fermented at cool ale temperatures (59-65ºF) and lagered for at least a month, although many Cologne brewers ferment at 70ºF and lager for no more than two weeks.
Kölsch vital statistics?
OG: 1.044 - 1.050 FG: 1.007 - 1.011 ABV: 4.4 - 5.2% IBUs: 20 - 30 SRM: 3.5 - 5
Kölsch commercial examples?
Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch.
American Wheat or Rye Beer category
6D
American Wheat or Rye Beer aroma profile?
Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.
American Wheat or Rye Beer appearance characteristics?
Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.
American Wheat or Rye Beer flavor profile?
Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicer than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.
American Wheat or Rye Beer mouthfeel?
Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.
American Wheat or Rye Beer overall impression?
Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.
American Wheat or Rye Beer comments?
Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered into the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.
American Wheat or Rye Beer ingredients?
Clean American ale yeast, but also can be made as a lager. Large proportions of wheat malt (often 50% or more, but this isn’t a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).
American Wheat or Rye Beer vital statistics?
OG: 1.040 - 1.055 FG: 1.008 - 1.013 ABV: 4.0 - 5.5% IBUs: 15 - 30 SRM: 3 - 6
American Wheat or Rye Beer commercial examples?
Bell’s Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye.
Amber Hybrid Beer categories?
7A. Northern German Altbier
7B. California Common Beer
7C. Düsseldorf Altbier
Northern German Altbier category?
7A
Northern German Altbier aroma?
Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl.
Northern German Altbier appearance characteristics?
Light copper to light brown color; very clear from extended cold conditioning. Low to moderate off-white to white head with good retention.
Northern German Altbier flavor profile?
Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich, biscuity and/or lightly caramelly flavor. Dry finish often with lingering bitterness. Clean, lager character sometimes with slight sulfury notes and very low to no esters. Very low to medium noble hop flavor. No diacetyl.
Northern German Altbier mouthfeel?
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth mouthfeel.
Northern German Altbier overall impression?
A very clean and relatively bitter beer, balanced by some malt character. Generally darker, sometimes more caramelly, and usually sweeter and less bitter than Düsseldorf Altbier.
Northern German Altbier comments?
Most Altbiers produced outside of Düsseldorf are of the Northern German style. Most are simply moderately bitter brown lagers. Ironically “alt” refers to the old style of brewing (i.e., making ales), which makes the term “Altbier” somewhat inaccurate and inappropriate. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).
Northern German Altbier ingredients?
Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast.
Northern German Altbier vital statistics?
OG: 1.046 - 1.054 FG: 1.010 - 1.015 ABV: 4.5 - 5.2% IBUs: 25 - 40 SRM: 13 - 19
Northern German Altbier commercial examples?
DAB Tradtional, Hannen Alt, Schwelmer Alt, Grolsch Amber, Alaskan Amber, Long Trail Ale, Otter Creek Copper Ale, Schmaltz’ Alt.
California Common Beer category?
7B
California Common Beer aroma?
Typically showcases the signature Northern Brewer hops (with woody, rustic, or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.
California Common Beer appearance?
Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.
California Common Beer flavor profile?
Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.
California Common Beer mouthfeel?
Medium-bodied. Medium to medium-high carbonation.
California Common Beer overall impression?
A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.
California Common Beer history?
American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay Area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.
California Common Beer comments?
This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermenting lager yeast is used.
California Common Beer ingredients?
Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted and/or crystal malts. Lager yeast, however some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60ºF) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.
California Common Beer vital statistics?
OG: 1.048 - 1.054 FG: 1.011 - 1.014 ABV: 4.5 - 5.5% IBUs: 30 - 45 SRM: 10 - 14
California Common Beer commercial examples?
Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager.
Düsseldorf Altbier category?
7C
Düsseldorf Altbier aroma profile?
Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.
Düsseldorf Altbier appearance characteristics?
Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.
Düsseldorf Altbier flavor profile?
Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.
Düsseldorf Altbier mouthfeel?
Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.
Düsseldorf Altbier overall impression?
A well balanced, bitter yet malty, clean, smooth, well-attenuated amber -colored German ale.
English Pale Ale subcategories?
8A. Standard/Ordinary Bitter
8B. Special/Best/Premium Bitter
8C. Extra Special/Strong Bitter (English Pale Ale)
Standard/Ordinary Bitter category?
8A
Standard/Ordinary Bitter aroma profile?
The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.
Standard/Ordinary Bitter appearance?
Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Standard/Ordinary Bitter flavor profile?
Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters, and hop flavor. Generally no diacetyl, although low levels are allowed.
Standard/Ordinary Bitter mouthfeel?
Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.
Standard/Ordinary Bitter overall impression?
Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Standard/Ordinary Bitter history?
Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of the palate.
Standard/Ordinary Bitter comments?
The lightest of the bitters. Also known as just “bitter”. Some modern varieties are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products.
Standard/Ordinary Bitter ingredients?
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops are most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.
Standard/Ordinary Bitter vital statistics?
OG: 1.032 - 1.040 FG: 1.007 - 1.011 ABV: 3.2 - 3.8% IBUs: 25 - 35 SRM: 4 - 14
Standard/Ordinary Bitter commercial examples?
Fuller’s Chiswick Bitter, Adnams Bitter, Young’s Bitter, Greene King IPA, Oakham Jeffery Hudson Bitter (JHB), Brains Bitter, Tetley’s Original Bitter, Brakspear Bitter, Boddington’s Pub Draught.
Special/Best/Premium Bitter category?
8B
Special/Best/Premium Bitter aroma profile?
The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.
Special/Best/Premium Bitter appearance characteristics?
Medium gold to medium copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Special/Best/Premium Bitter flavor profile?
Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters, and hop flavor. Generally no diacetyl, although very low levels are allowed.
Special/Best/Premium Bitter mouthfeel?
Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.
Special/Best/Premium Bitter overall impression?
A flavorful, yet refreshing session beer. Some examples can be more malt balanced, but this should not override the bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Special/Best/Premium Bitter history?
Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.
Special/Best/Premium Bitter comments?
More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. Some modern varieties are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products.
Special/Best/Premium Bitter ingredients?
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water used.
Special/Best/Premium Bitter vital statistics?
OG: 1.040 - 1.048 FG: 1.008 - 1.012 ABV: 3.8 - 4.6% IBUs: 25 - 40 SRM: 5 - 16
Special/Best/Premium Bitter commercial examples?
Fuller’s London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young’s Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger’s Special Bitter.
Extra Special/Strong Bitter (English Pale Ale) category?
8C
Extra Special/Strong Bitter (English Pale Ale) aroma profile?
Hop aroma moderately-high to moderately-low, and can use any variety of hops although US hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. May have light, secondary notes of sulfur and/or alcohol in some examples (optional).
Extra Special/Strong Bitter (English Pale Ale) appearance characteristics?
Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
Extra Special/Strong Bitter (English Pale Ale) flavor profile?
Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.
Extra Special/Strong Bitter (English Pale Ale) mouthfeel?
Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
Extra Special/Strong Bitter (English Pale Ale) overall impression?
An average-strength to moderately strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop additions as opposed to the aggressive middle and late hopping seen in in American ales. A rather broad style that allows for considerable interpretation by the brewer.
Extra Special/Strong Bitter (English Pale Ale) history?
Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s final product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, “ESB” is a brand unique to Fullers; in America the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.
Extra Special/Strong Bitter (English Pale Ale) comments?
More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).
Extra Special/Strong Bitter (English Pale Ale) ingredients?
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. “Burton” versions use medium to high sulfate water.
Extra Special/Strong Bitter (English Pale Ale) vital statistics?
OG: 1.048 - 1.060 FG: 1.010 - 1.016 ABV: 4.6 - 6.2% IBUs: 30 - 50 SRM: 6 - 18
Extra Special/Strong Bitter (English Pale Ale) commercial examples?
Fuller’s ESB, Adnams Broadside, Shepherd Neame Bishop’s Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman’s XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14ºer ESB, Redhook ESB.
Scottish and Irish Ale subcategories?
9A. Scottish Light 60/- 9B. Scottish Heavy 70/- 9C. Scottish Export 80/- 9D. Irish Red Ale 9E. Strong Scotch Ale
Scottish Ale (Light, Heavy & Export) aroma profile?
Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Scottish Ale (Light, Heavy & Export) appearance characteristics?
Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.
Scottish Ale (Light, Heavy & Export) flavor profile?
Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Scottish Ale (Light, Heavy & Export) mouthfeel?
Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
Scottish Ale (Light, Heavy & Export) overall impression?
Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint hint of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than Strong Scotch Ales.
Scottish Ale (Light, Heavy & Export) history?
Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.
Scottish Ale (Light, Heavy & Export) comments?
The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from the kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.
Scottish Ale (Light, Heavy & Export) ingredients?
Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
Scottish Light 60/- vital statistics?
OG: 1.030 - 1.035 FG: 1.010 - 1.013 ABV: 2.5 - 3.2% IBUs: 10 - 20 SRM: 9 - 17Q
Scottish Light 60/- commercial examples?
Bellhaven 60/-, McEwan’s 60/-, Maclay 60/- Light (all are cask-only products and not exported to the US).
Scottish Heavy 70/- vital statistics?
OG: 1.035 - 1.040 FG: 1.010 - 1.015 ABV: 3.2 - 3.9% IBUs: 10 - 25 SRM: 9 - 17
Scottish Heavy 70/- commercial examples?
Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale.
Scottish Export 80/- vital statistics?
OG: 1.040 - 1.054 FG: 1.010 - 1.016 ABV: 3.9 - 5.0% IBUs: 15 - 30 SRM: 9 - 17
Scottish Export 80/- commercial examples?
Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan’s Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s ALe, Arran Dark.
Irish Red Ale category?
9D
Irish Red Ale aroma profile?
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
Irish Red Ale appearance characteristics?
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
Irish Red Ale flavor profile?
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples my have a light English hop flavor. Medium-low hop bitterness, although the light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). May have a slight alcohol warmth in stronger versions.
Irish Red Ale mouthfeel?
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
Irish Red Ale overall impression?
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
Irish Red Ale comments?
Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
Irish Red Ale ingredients?
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
