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English-Style Summer Ale Color: Pale to gold Clarity: Residual malt sweetness is low to medium. Malt attributes such as biscuity or low levels of caramel are present. English, American or noble-type hop aroma should be low to medium. Medium-low to medium Fermentation Characteristics: Low to moderate fruity-estery character is acceptable. No diacetyl or DMS character should be apparent.
Low to medium-low Additional notes: Gold to copper Clarity: Low caramel character is allowable. Earthy and herbal English-variety hop character should be perceived, but may result from the skillful use of hops of other origin. Medium-low to medium-high Fermentation Characteristics: Fruity-estery character is moderate to strong. Diacetyl can be absent or may be perceived at very low levels. Hops from a variety of origins may be used to contribute to a high hopping rate.
Medium to high Fermentation Characteristics: Traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer with a subtle and balanced character of sulfur compounds.
Non-English hops may be used for bitterness or for approximating traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Medium to high malt and caramel sweetness. Very low levels of roast malt may be perceived.
Not perceived to very low Perceived Bitterness: A rich, often sweet and complex fruity-estery character can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Very low levels of diacetyl are acceptable. When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to split this category into subcategories which reflect strong and very strong versions.
Copper-red to very dark Clarity: Old Ales have a malt and sometimes caramel sweetness. Very low to medium Perceived Bitterness: Evident but minimal Fermentation Characteristics: A distinctive quality of Old Ales is that they undergo an aging process, often for years.
Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like and often sweet oxidized character. Complex estery attributes may also emerge. Very low diacetyl character may be evident and is acceptable. Wood-aged attributes such as vanilla are acceptable. This style may be split into two categories, strong and very strong. Competition organizers may choose to distinguish these types of old ale from modern versions.
Light amber to medium amber Clarity: Very low to low Fermentation Characteristics: Fruity-estery character is very low to medium-low. Reddish-brown to very dark Clarity: Very low Perceived Bitterness: English-Style Brown Ale Color: Copper to dark brown Clarity: Malt profile can range from dry to sweet.
Diacetyl, if evident, should be very low. Dark brown to very dark. May have red tint. Beer color may be too dark to perceive clarity.
When clarity is perceivable, chill haze is acceptable at low temperatures. Low to medium malt sweetness. Caramel and chocolate character is acceptable. Strong roast barley or strong burnt or black malt character should not be perceived.
Diacetyl should not be perceived. Very dark brown to black Clarity: Malty sweetness, roast malt, cocoa and caramel should be in harmony with bitterness from dark malts. Fruity esters should be evident and balanced with all other characters.
Sweet Stout or Cream Stout Color: Low to medium-low roasted malt-derived bitterness should be present. Body can be increased with the addition of milk sugar lactose. Dark brown to black Clarity: Beer color may be too dark to perceive. Coffee, caramel, roasted malt or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
Optional, but should not upset the overall balance. Fruity-estery aroma can range from not perceived to very low. Diacetyl should be absent or at extremely low levels. Light reddish-brown to very dark Clarity: Not perceived to very low Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Low levels of diacetyl are acceptable.
A brewery-fresh experience is intended with these beers. Oxidation is not an acceptable character. Pleasantly oxidized Scotch Ales should be classified in Aged Beer categories.
When using these guidelines as the basis for evaluating entries at competitions, Strong Scotch Ale may be split into two subcategories: Though there is little evidence suggesting that traditionally made Strong Scotch Ales exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels.
British-Style Imperial Stout Color: Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples Clarity: Opaque in darker versions. Medium, and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt. High alcohol content is evident.
High fruity-estery character may be present. Diacetyl should be absent. English type hops are often used but are not required for this style.
Complexity of alcohols and fruity-estery attributes are often high and balanced with the high alcohol content. Copper-red to reddish-brown Clarity: Chill haze is acceptable at low temperatures.
Slight yeast haze is acceptable for bottle conditioned examples. A toasted malt character should be present and there may be a slight roast barley or roast malt presence. Not perceived to medium Perceived Bitterness: Diacetyl levels may range from absent to very low. Dry stouts achieve a dry-roasted character through the use of roasted barley. Fruity-estery character is low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required.
Medium-light to medium Additional notes: Coffee-like roasted barley and roasted malt aromas are prominent. May be analytically high, but the perception is lessened by malt sweetness. Diacetyl should be negligible or not perceived. Slight acidity is acceptable. Straw to light amber Clarity: Fruity esters may be perceived at low levels.
Diacetyl and DMS should not be perceived. Copper to reddish-brown Clarity: American-variety hop character may range from low to medium-low in aroma and flavor Perceived Bitterness: Fruity-estery aroma and flavor are low, if present. Diacetyl can be absent or perceived at very low levels. American-Style Pale Ale Color: Deep golden to copper or light brown Clarity: Hop haze is allowable at any temperature.
Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character. Hops with these attributes now also originate from countries other than the USA. Juicy or Hazy Pale Ale Color: Straw to deep gold Clarity: Low to very high degree of cloudiness is typical of these beers. Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Perceived silky or full mouthfeel may contribute to overall flavor profile. Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Deep golden to copper Clarity: Low level maltiness may include low caramel malt character. Session India Pale Ale Color: Overall hop character is assertive. Medium-high to very high Fermentation Characteristics: Fruity-estery aroma and flavor may be low to high. Medium-low to medium Additional notes: Sugar adjuncts may be used to enhance body and balance.
Hops of varied origins may be used for bitterness or for approximating traditional American character. Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin Perceived Bitterness: Gold to light brown Clarity: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles. Medium to very high Fermentation Characteristics: Fruity-estery aroma is low to moderate.
Diacetyl, sulfur and Brettanomyces should not be perceived. These beers are unique unto themselves. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries.
Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes.
Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, fruit, spices or other ingredients, wood aging, etc. Brown to black Clarity: American-Style Brown Ale Color: Deep copper to very dark brown Clarity: Roasted malt, caramel and chocolate aromas and flavors should be medium. Low to medium Perceived Bitterness: American-Style Black Ale Color: Very dark to black Clarity: Low to low-medium caramel malt and dark roasted malt aromas may be evident.
Astringency and burnt character of roast malt should be absent. Medium-high to high Fermentation Characteristics: Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable. Fruity-estery aroma and flavor is low. American-Style Imperial Porter Color: Medium malt, caramel and cocoa sweetness should be present.
Low to medium-high Perceived Bitterness: American-Style Imperial Stout Color: Extremely rich malty aroma is typical.
Roasted malt astringency and bitterness can be moderate but should not dominate the overall character. Medium-high to very high and balanced with rich malt character. Double Hoppy Red Ale Color: Low to medium biscuit or toasted malt character may also be present. Hop aroma is high, derived from any variety of hops. High to very high Fermentation Characteristics: Alcohol content is medium to high.
Imperial Red Ale Color: High hop aroma and flavor, derived from any variety of hops. Very high Fermentation Characteristics: Very high alcohol is a hallmark of this style. Haze created by dry hopping is allowable at any temperature. Hop character should be fresh and evident, derived from any variety of hops.
Very high but not harsh Fermentation Characteristics: Alcohol content is medium-high to high and evident. This style of beer should exhibit the fresh character of hops.
Oxidized or aged character should not be present. High to very high hop aroma and flavor are present, with attributes typical of hops from any origin. Hop aroma and flavor is medium to very high. American hop varieties are often used, but are not required for this style. Complex alcohols are evident. Vinous, sherry-like or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile. Gold to black Clarity: High residual malt sweetness should be present.
Oxidized, stale and aged attributes are not typical of this style. Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes.
Black malt character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness, and caramel and chocolate flavors, are acceptable.
None to medium Perceived Bitterness: Such information should include the traditional style of porter as well as the wood type used as a smoke source e. American-Style Sour Ale Color: Pale to black depending on underlying beer style. Chill haze, bacteria and yeast-induced haze is acceptable at any temperature. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
Low to high Perceived Bitterness: Low to high Fermentation Characteristics: Moderate to intense, yet balanced, fruity-estery aromas and flavors are evident. Diacetyl, DMS and Brettanomyces should not be perceived in aroma or flavor. The evolution of natural acidity develops a balanced complexity.
Acidic character can be a complex balance of several types of acid and attributes of age. Low to high Additional notes: Such beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions will exhibit fruitiness in harmony with malt, hop, acidity and other characteristics of fermentation.
Such beers may take on the color of fruits or other ingredients. Straw to gold Clarity: Malt character is very low to low with soft sweetness.
Caramel character should not be evident. Hop aroma and flavor is low, and if evident, should express noble hop character. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not required for this style. Traditional examples often display persistent head retention.
Small amounts of wheat can be used in brewing beers of this style. Koelsch-style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation. A variety of malts including wheat may be used to produce medium-low to medium malt aroma and flavor. Roast malt attributes may be present at very low levels.
Character should reflect traditional German noble hops. Fruity-estery aroma should be absent or very low. No diacetyl should be perceived. The Altbier style is originally from the Dusseldorf area. Kellerbier or Zwickelbier Ale Color: Varies depending on the underlying German ale style Clarity: Can be clear to moderately cloudy.
Slight yeast haze is acceptable and traditional. May exhibit poor head retention. Malt aromas and flavors typical of these styles should be present. Varies depending on underlying style. Hop character may be muted by the presence of yeast.
Bitterness may be suppressed by the presence of yeast. Low to medium yeast aroma and flavor is desirable. Very low to moderately low levels of sulfur should be apparent.
Low levels of acetaldehyde or other volatiles, normally reduced during lagering, may or may not be apparent. The presence of sulfur and acetaldehyde should enhance the flavor of these beers. Fruity-estery levels may vary slightly from the underlying styles due to age and presence of yeast. Varies depending on underlying style Additional notes: Such information should include the underlying German ale style upon which the entry is based. These are the lightest of all the German wheat beers.
Versions made with fruits or other flavorings may take on corresponding hues. Not perceived Perceived Bitterness: Non-existent to very low Fermentation Characteristics: The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated. Very low Additional notes: Berliners are sometimes served with sweet fruit or herbal syrups.
Contemporary examples may be brewed or served with fruit, spices or other ingredients. Haze may or may not be from yeast. Not perceived to low Fermentation Characteristics: Medium to high lactic acid character should be evident and expressed as a sharp, refreshing sourness.
These beers are not excessively aged. These beers typically contain malted barley and unmalted wheat, with some versions also containing oats. Salt table salt and coriander may be present in low amounts, or may be absent. Usually straw to medium amber, and can take on the color of added fruits or other ingredients such as darker malts. Very low to low Perceived Bitterness: Not perceived to medium Fermentation Characteristics: Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but at low levels as these beers do not undergo prolonged aging.
Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Alternatively, they may be spontaneously fermented.
Low to medium lactic acid character is evident in all examples expressed as a sharp, refreshing sourness. These beers may be brewed with malted barley, wheat and oats and unmalted barley, wheat, and oats. As in traditional examples, low level salt table salt and coriander additions may or may not be present in Contemporary Gose. South German-Style Hefeweizen Color: Straw to amber Clarity: If served with yeast, appearance may be very cloudy.
Very low Fermentation Characteristics: Med-low to med-high fruity and phenolic attributes are hallmarks of this style. Phenolic attributes such as clove, nutmeg, smoke and vanilla are present. These beers are made with at least 50 percent malted wheat. Hefeweizens are very highly carbonated. Clear with no chill haze present. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like.
A Banana-like ester aroma and flavor is often present. Kristal Weizens are well attenuated and very highly carbonated. German-Style Leichtes Weizen Color: Straw to copper-amber Clarity: The phenolic and estery aromas typical of Weissbiers should be present but less pronounced in this style.
Low with a lighter mouthfeel than Hefeweizen. These beers are made with at least 50 percent wheat malt. Amber to light brown. The German word Clarity: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Copper-brown to very dark Clarity: Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style.
Dark barley malts are frequently used along with dark Cara or color malts. The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. No diacetyl should be perceived Body: South German-Style Weizenbock Color: Gold to very dark Clarity: Medium malty sweetness should be present.
If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma. Carbonation should be high. German-Style Rye Ale Color: Pale to very dark, with darker versions ranging from dark amber to dark brown. Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy. Malt sweetness can vary from low to medium. Low level roast malt astringency is acceptable when balanced with low to medium malt sweetness.
No yeast aroma should be evident in versions without yeast. Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel. Bamberg-Style Weiss Rauchbier Color: Pale to chestnut brown Clarity: In darker versions, a detectable degree of roast malt may be present without being aggressive.
Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness. The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. Weissbiers are well attenuated and very highly carbonated. Pale to light amber Clarity: Not perceived to low. Coffee roasting Coffee wastewater Decaffeination Home roasting. Standards organization Consumer organization Trade organization Food safety organization.
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Tasting aroma of Russian bread
Santa Rosa, Ca - on tap at Russian River, Deep, dark purplish black pour, light bubbly Full-bodied flavor, hints of chocolate, some anise seed, a touch of topsoil Aroma: roasty and sweet; Appearance: very dark amber with thin white head;. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may Appearance: Jet black to deep brown with garnet highlights in color. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide. and butter aromas and flavors might arise in beers, especially lagers . American pale ales, American stout, Russian imperial stout, IPA . dark malt. Diacetyl vs. Sweet/Malty: In some beer styles (notably .. A quick way to make yourself look.