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Hybrid/Mixed Styles

 

Guidelines to Beer Style Categories and Subcategories
By Charlie Papazian

These beer style descriptions are guidelines meant to aid in the decision of which category and subcategory to enter beer. Judges will evaluate the beers using their senses of smell, sight, taste and mouthfeel against the standards put forth in these guidelines.

HYBRID/MIXED STYLES

59. American-Style Lager/Ale or Cream Ale

This mild, pale, light-bodied ale is made using a warm fermentation (top or bottom) and cold lagering or by blending top- and bottom-fermented beers. Hop bitterness and flavor is very low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not perceived.

60. Light American-Style Wheat Ale or Lager with Yeast

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates may be low to medium. Fruity-estery aroma and flavor are typical, but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be percived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops.

61. Light American-Style Wheat Ale or Lager without Yeast

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates may be low to medium. Fruity-estery aroma and flavor are typical, but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be percived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.

62. Dark American-Style Wheat Ale or Lager

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates may be low to medium. Fruity-estery aroma and flavor are typical, but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromic toffeelike, caramel, or biscuitlike characters may be part of the overall flavor/aroma profile. Diacetyl should not be percived. Yeast flavor may or may not be present.

63. Fruit Beers

Fruit beers are any beers using fruit as an adjunct in either primary or secondary fermentation, providing obvious, yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to classify it in the herb and spice beers' category. Please specify type of fruit on registration form.

64. Herb and Spice Beers

Herb and spice beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than hops to create a distinct character. Under hopping allows the spice or herb to contribute to the flavor profile. Please specify herbs and/or spices on registration form.

65. Specialty

These beers are brewed using unusual fermentables other than, or in addition to, malted barley. For example, maple syrup, potatoes or honey would be considered unusual. Rice, corn or wheat are not considered unusual. Please specify unusual fermentables on registration form.

66. Smoke-Flavored Beers (Ales or Lagers)

A. Subcategory: Bamberg-Style Rauchbier Lager

Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted, malty sweet and full bodied with low to medium hop bitterness. "Noble-type" hop flavor is low, but perceptible. Low "noble-type" hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.

B. Subcategory: Smoked-Flavored Beer (Lager or Ale)

Any style of beer can be smoked; the goal is to reach a balance between the style's character and the smoky properties. Please specify style being smoked on registration form (i.e. smoked porter).

67. Non-Alcoholic Malt Beverages

Non-alcoholic (NA) malt beverages should emulate the character of a previously listed category/subcategory designation, but without the alcohol (less than 0.5 percent). Please specify beer style on registration form (i.e. American-style lager).

68. American Rye Ale or Lager with or without Yeast

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

If this style is to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of the malt and hops. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character.

Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffeelike, caramel, or biscuitlike characters may be part of the overall flavor/aroma profile. Like the lighter colored versions diacetyl should not be perceived.

 

Beer Style Guidelines © Charlie Papazian 1993, 1994, 1995, 1996

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