Carefully read each style description before selecting a specific category for your entry.

There are 24 categories of lager, ale or mixed-style beers, three categories of mead and one category of cider. All have subcategories that use small-letter designations. If a beer is entered, for example, as "10b) strong Scotch Ale" it will be judged as a Strong Scotch Ale against the other entries in the "English and Scottish Strong Ale" category.

The following section gives more detailed information about each category and subcategory. Use this information to decide how to enter your homebrew. Please note that when a style characteristic is designated "OK," this means it does not have to be apparent but it is permissible in amounts indicated. When the term "noble-type" hops is used, it refers to European continental-type hops such as Saaz, Hallertauer, Tettnanger and Spalt, to name a few.

Categories are designated by numbers. Subcategories are designated by letters. Please note the instructions for entering.

Ales | Lager | Mixed | Mead | Cider

ALES

Ales are distinguished by the use of top-fermenting Saccharomyces cerevisiae yeast strains. These strains perform at warmer temperatures, the ferments are faster, and fermentation byproducts are generally more evident. Ales tend to have a very complex palate where esters and fruity qualities are part of the character.

1. Barley Wine

a) English-Style Barley Wine

Tawny copper to dark brown in color with a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters is often high and counterbalanced by the perception of low to medium bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to medium, and use of English hop varieties is typical. Low levels of diacetyl may be acceptable. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

b) American-Style Barley Wine

Tawny copper to dark brown in color with a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters is often high and counterbalanced by the perception of medium to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be medium to very high, and use of American hop varieties is typical. Low levels of diacetyl may be acceptable. A caramel and vinous aroma and flavor are part of the character. Chill haze is allowable at cold temperatures.

2. Belgian and French Ale

a) Belgian-Style Flanders Brown/Oud Bruin

A light- to medium-bodied, deep copper to brown ale characterized by a slight vinegar or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable at low levels. Oaklike or woody characters may be pleasantly integrated into overall palate. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and when bottle conditioned may appear cloudy (yeast) when served.

b) Belgian-Style Dubbel

This medium- to full-bodied, dark amber- to brown-colored ale has a malty sweetness and nutty, chocolate, roast malt aroma. A faint hop aroma is acceptable. Belgian-Style Dubbels also are characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousselike.

c) Belgian-Style Tripel

Tripels often are characterized by a spicy, phenolic-clove flavor. Yeast-generated fruity esters are also common. These pale/light-colored ales usually finish sweet. The beer is characteristically medium to full bodied with a neutral hop and malt balance. Low hop flavor is OK. Alcohol strength and flavor should be perceived as evident.

d) Belgian-Style Pale Ale

Belgian-style pale ales are characterized by low, but noticeable, hop bitterness, flavor and aroma. Light to medium body and low malt aroma are typical. They are golden to deep amber in color. "Noble-type" hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is OK. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

e) Belgian-Style Pale Strong Ale

Belgian-style pale strong ales are pale to golden color with relatively light body for a beer of its alcoholic strength. Often brewed with light Belgian "candy" sugar these beers are well attenuated. The perception of hop bitterness is low to medium with hop flavor and aroma also in this range. These beers are highly attenuated and have a perceptively deceiving high alcoholic character—being light to medium bodied rather than full bodied. The intensity of malt character should be low to medium, often surviving with along with a complex fruitiness. Very little or no diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Chill haze is allowable at cold temperatures.

f) Belgian-Style Dark Strong Ale

Belgian-style dark strong ales are amber to dark brown in color. Often (though not always) brewed with dark Belgian "candy" sugar these beers can be well attenuated, though medium to full bodied. The perception of hop bitterness is low to medium with hop flavor and aroma also in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often be deceiving to the senses. The intensity of malt character can be rich, creamy and sweet with intensities ranging from medium to high. Very little or no diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Chill haze is allowable at cold temperatures.

g) Belgian-Style White (or Wit)

Belgian-Style white ales are brewed using unmalted and/or malted wheat and malted barley and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of "noble-type" hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a notable fruity-ester content.

h) French-Style Bière de Garde

Beers in this category are golden to deep copper or light brown in color. They are light to medium in body. This style of beer is characterized by a toasted malt aroma, slight malt sweetness in flavor, and medium hop bitterness. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character.

3. Belgian-Style Lambic

a) Belgian-Style Lambic

Unblended, naturally and spontaneously fermented lambic is intensely estery, sour, and acetic flavored. Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied. Versions of this beer made outside of the Brussels area of Belgium cannot be true Lambics. These versions are said to be "lambic-style" and may be well made to resemble many of the beers of true origin.

b) Belgian-Style Gueuze Lambic

Old lambic is blended with newly fermenting young lambic to create this special style of lambic. These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic aromas and flavors. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet malt characters are not perceived. They are very low in hop bitterness. Diacetyl should be absent. Cloudiness is acceptable. These beers are quite dry and light bodied. Versions of this beer made outside of the Brussels area of Belgium cannot be true Lambics. These versions are said to be "lambic-style" and may be well made to resemble many of the beers of true origin.

c) Belgian-Style Fruit Lambic

These beers, also known by the names framboise, kriek, pêche, cassis, etc., are characterized by fruit flavors and aromas. The color reflects the choice of fruit. Sourness predominates the flavor profile. These flavored lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied mouthfeel. Versions of this beer made outside of the Brussels area of Belgium cannot be true Lambics. These versions are said to be "lambic-style" and may be well made to resemble many of the beers of true origin.

4. Mild and Brown Ale

a) English-Style Light Mild

Range from light amber to light brown in color. Malty sweet tones dominate the flavor profile with little hop bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable at cold temperatures.

b) English-Style Dark Mild

Range from deep copper to dark brown (often with a red tint) in color. Malty sweet, caramel, licorice, and roast malt tones dominate the flavor and aroma profile with very little hop flavor or aroma. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low.

c) English-Style Brown Ale

Range from deep copper to brown in color. They have a medium body and a dry to sweet maltiness with very little hop flavor or aroma. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.

d) American-Style Brown Ale

Range from deep copper to brown in color. Roasted malt caramellike and chocolatelike characters should be of medium intensity in both flavor and aroma. American-style brown ales have an evident hop aroma, medium to high hop bitterness, and a medium body. Estery and fruity-ester characters should be subdued; diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

5. English-Style Pale Ale

a) Classic English-Style Pale Ale

Classic English-style pale ales are golden to copper colored and display English-variety hop character. High hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be present at very low levels or not perceived.

b) English-Style India Pale Ale

India pale ales are characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness). India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Chill haze is allowable at cold temperatures.

6. American-Style Ale

a) American-Style Pale Ale

Range from golden to light copper in color. The style is characterized by American-variety hops used to produce high hop bitterness, flavor, and aroma. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.

b) American-Style Amber Ale

Range from light copper to light brown in color. Amber ales are characterized by American-variety hops used to produce high hop bitterness, flavor, and aroma. Amber ales have medium to high maltiness with medium to low caramel character. They should have medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.

c) American-Style Wheat

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates may be higher, and carbonation is lower than German-style wheat beers. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body should be light to medium in character. Diacetyl should be at very low levels.

7. English-Style Bitter

a) English-Style Ordinary Bitter

Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewers discretion. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures.

b) English-Style (Special) Best Bitter

Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is gold to copper colored with medium bitterness. Hop flavor and aroma character may be evident at the brewers discretion. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. Chill haze is allowable at cold temperatures.

c) English-Style (Extra Special) Strong Bitter

Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters. It is gold to copper colored with medium bitterness. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. Chill haze is allowable at cold temperatures.

8. Scottish-Style Ale

a) Scottish-Style Light Ale

Scottish-style light ales are light bodied. Little bitterness is perceived and hop flavor or aroma should not be perceived. Despite its lightness, Scottish-style light ale will have a degree of malty, caramellike, soft and chewy character. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown in color and may sometimes possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures.

b) Scottish-Style Heavy Ale

Scottish-style heavy ale is moderate in strength and dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness. Hop flavor or aroma should not be perceived. Scottish-style heavy ale will have a medium degree of malty, caramellike, soft and chewy character in flavor and mouthfeel. It has medium body, and fruity esters are very low, if evident. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown in color and may sometimes possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions. Chill haze is acceptable at low temperatures.

c) Scottish-Style Export Ale

The overriding character of Scottish-style export ale is sweet, caramellike, and malty. Its bitterness is perceived as low to medium. Hop flavor or aroma should not be perceived. It has medium body. Fruity-ester character may be apparent. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown in color and may sometimes possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures.

9. Porter

a) Brown Porter

Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt malt character should be perceived. Low to medium malt sweetness is acceptable along with medium hop bitterness. This is a light- to medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.

b) Robust Porter

Robust porters are black in color and have a roast malt flavor but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Fruity esters should be evident, balanced with roast malt and hop bitterness.

10. English- and Scottish-Style Strong Ale

a) English-Style Old Ale/English-Style Strong Ale — English Old Ale/English Strong Ale - Strong and Very Strong

Amber to mid-range brown in color, English strong ales are medium to full bodied with a malty sweetness. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramellike sweetness. Alcohol types can be varied and complex. A distinctive quality of these ales is that they all undergo a prolonged aging process (often for years) on their yeast either in bulk storage or through conditioning in the bottle which contributes to a rich, often sweet and complex estery character. This process often softens the perceived bitterness. Chill haze is acceptable at low temperatures.

b) Strong Scotch Ale

Scotch ales are overwhelmingly malty and full bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Fruity esters are generally at medium aromatic and flavor levels. A peaty/smoky character may be evident at low levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures.

11. Stout

a) Classic Irish-Style Dry Stout

Dry stouts have an initial malt and caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. Some slight acidity may be perceived but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have a light to medium body. Fruity esters are minimal and overshadowed by notable hop bitterness and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.

b) Foreign-Style Stout

Foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Some slight acidity is permissible, and a medium- to full-bodied mouthfeel is appropriate. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.

c) Sweet Stout

Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and more full-bodied mouthfeel than dry stouts. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate and caramel flavor should dominate the flavor profile. Hops should balance sweetness without contributing apparent flavor or aroma.

d) Oatmeal Stout

Oatmeal stouts typically include oatmeal in their grist, resulting in a pleasant, full flavor and smooth profile that is rich without being grainy. Roasted malt character of caramel and chocolate should be evident, smooth and not bitter. Bitterness is moderate—not high. Hop flavor and aroma are optional but should not overpower the overall balance. This is a medium- to full-bodied beer with minimal fruity esters.

e) Imperial Stout

Dark copper to very black, imperial stouts typically have alcohol contents exceeding eight percent. The extremely rich malty flavor and aroma are balanced with assertive hopping and fruity-ester characteristics. Perceived bitterness can be moderate, balanced with malt character, to very high in the darker versions. Roasted malt astringency and bitterness can be perceived moderately but should not overwhelm the overall character. Hop aroma can be subtle to overwhelmingly floral. Diacetyl (butterscotch) levels should be very low.

Ales | Lager | Mixed | Mead | Cider

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