WORLD BEER IDOL 2018 Booklet

Transcription

1 WORLD BEER IDOL 2018 Booklet

2 World Beer Idol Booklet EN Outline 1. What is WBI and why enter? 2. Important deadlines (WBI 2018) 3. Entry form 4. Organizer 5. Awards 6. Tasting committee 7. Competition procedure and additional information a. Entry terms and conditions b. Samples amount and transport c. Entry fees d. Judging procedure e. Tasting committee f. Samples handling and additional information g. Use of WBI trademarks 8. Beer style catalogue WORLD BEER IDOL 2018 competition categories 2/50

3 1) What is WBI and why enter? WORLD BEER IDOL professionalism, experience, prestige World Beer Idol (WBI) is an international beer tasting competition held in Prague and organized by beer industry and marketing professionals. Its aim is to become the best among traditional beer tasting competitions in Europe and worldwide. The independent tasting committee is responsible for judging beer from breweries around the world and awards the best of them the title World Beer Idol. The WBI Award will help customers better understand and gain their bearings in the diverse range of beers produced around the world. WBI also gives breweries an effective marketing tool, as it is a confirmation of the quality of their products. Finally, World Beer Idol is our modest mission to call attention to beer as a cultural and social beverage with a rich history and highlight its diversity. 3/50 BE MORE VISIBLE A brewery awarded a medal can boast of its success by mentioning the award on the label of the winning product, on its website, on its social networks, in its marketing campaigns, product sheets, press releases, and so on. Customers then have a good reason to buy the beer and the brewery has the possibility to demonstrate the world-level quality of its products. 2) Important deadlines (WBI 2018) Entry start: 1 June 2017 Entry deadline: 30 November 2017 Delivery deadline for samples: 15 December 2017 Tasting procedure: 6 January 2018 Winners announced: 13 January 2018

4 3) Entry form ON-LINE: The fastest way to enter WBI is to fill in the on-line entry form HERE. 4) Organizer World Beer Idol s.r.o. Ohradské náměstí 1621/ Praha 5 Czech Republic 5) Awards Graphic of medal Address for sending samples: TOVÁRNA PIVOVAR Wilsonova Slaný Czech Republic 4/ BEST PILSNER BEST DESIGN World Beer Idol World Beer Idol a. World Beer Idol award for the overall winner across all categories. The best samples from all base rounds will be judged by the final round committee, by accordance to style purity, drinkability and absence of off flavours. b. World Beer Idol Gold, Silver or Bronze awards for the best samples judged by accordance to the beer style category in which they were entered. See more about the judging and limits for getting these awards at article 7 d).

5 c. NEW World Beer Idol Best Pilsner Since the Czech Republic is the origin of Pilsner beer, we ve decided to provide more visibility for the winner of this category. Samples from around the world entered in this category will be judged by a special jury, made up of professionals from universities, beer research institutes and skilled independent brewers of Pilsner-type beer. d. NEW World Beer Idol Best Design Packaging design is increasingly important in the huge modern beer market. That s why we ve decided to create a new commission composed of designers, graphic designers and artists, focused on packaging design. Each beer that has been regularly entered in World Beer Idol will be judged by this jury during the week between 6th and 13th January. Entering the WBI: Best Design is free. There is no additional fee. 5/50 6) Tasting and design committees Nominations for 2018 All the committees will be announced in October Please follow us on facebook. 7) Competition procedure and additional information a. Entry terms and conditions Each sample entered must have been commercially available from 1 September 2017 or earlier. Entries will only be accepted if they are submitted on the official entry form, completed in full, and accompanied by the entry fee. Entries to the Best design award will be done automatically. Samples must be delivered in their official commercial packaging by the delivery deadline for samples. Samples must be clearly labeled with name of the beer, the producer s name, and the category and the subcategory.

6 Samples should be delivered in standard glass bottles or aluminum cans. b. Transportation and quantity of the samples entered The minimum quantity of a sample sent to the promoter s address is 5 liters. We highly recommend to send the samples in original plastic crates, to increase the safety during transportation and easier manipulation. As a refund for the plastic crates we will provide to you a 5 EUR voucher for your next World Beer Idol registration, for each plastic crate, up to 20 EUR total per entrant (brewery / importer / exporter etc). 6/50 Each box or shipment must contain a minimum of four samples, e.g. 5 x 1 liter; 7x 0.75 liter; 10 x 0.5 liter; 15 x 0.35 l, 16 x 0.33 liter or 20 x 0.25 liter. The boxes with the samples must be marked with the text: WORLD BEER IDOL SAMPLES NON COMMERCIAL USAGE and including an invoice for all contained goods with zero value. All shipping costs must be paid by the entrant. WBI takes no responsibility for products damaged in transit, and any kind of fees related to the transportation, taxes, excise taxes or customs duties. c. Entry fees for the World Beer Idol 2018 Registration starts on June 1. You can register on-line until November 30. The price per sample is EUR 150. Early bird offer with a 2+1 value (every third registered sample for free) is available from 1st June to 1st August Entrance for the WBI: Best Pilsner award is for free for each sample registered to the Bohemian Pilsner (2 i) and German Pils (2 h) categories.

7 Entries will be approved only once the entry fee is paid. Payment possibilities are listed in payment conditions section. d. Judging procedure The entries will be assessed by a tasting committee made up of beer critics, independent brewers, beer journalists and representatives of educational brewing organizations. All committee members are experts with a thorough knowledge of beer styles. Each sample will be judged individually on a 100-point scale in accordance to the beer style. Samples will receive a score from each judge (4 to 6 judges for each sample). These scores will be counted into the average score. For getting the Gold, Silver or Bronze award, the judged beer must obtain the average scoring. See the scale here: 7/50 In order to receive a bronze medal, a beer has to obtain points. In order to receive a silver medal, a beer has to obtain points. In order to receive a gold medal, a beer has to obtain points. Each sample can earn a maximum of 10 points for appearance (color, head, clarity), 25 points for aroma (scent, other aromatics), 30 points for taste and fullness of flavor (bitterness, presence of by-products, balance of ingredients), 10 points for mouthfeel (body, carbonation, warmth, astringency ) and 25 points for brewing style (corresponding sensory profile for the respective beer style).

8 Eight samples with the highest scores from the base rounds will enter the final round. The best samples from all base rounds will be judged by the final round committee, formed by the captains from the base rounds, on accordance to style purity, drinkability and absence of off-flavours. The best beer will get the title World Beer Idol Brewers will receive the feedback from judges for their beers if requested. Pils and Pilsners will be judged by a specially organized committee. The entry with the highest rating in these categories will get the World Beer Idol: Best Pilsner award. 8/50 Each registered sample will be classified to the Word Beer Idol: Best Design award automatically for no extra charge. Packages (labeled bottles or cans) will be judged by new commission based on designers, graphic designers and artists specializing in packaging design. Each beer that has been regularly entered in the WBI will be judged by this jury during the week between 6 th and 13 th January. e. Tasting committee The names of the committee members will be published well in advance of the competition on the WBI website. Committee members will be trained about possible negative influences, such as smoking, drinking coffee, lack of sleep, etc. The committee members must not assess and vote for a sample that they have any connection with. f. Samples handling and additional information Samples will be accepted only until the sample delivery deadline (to be determined). An entry from has to be filled in for each sample and the respective entry fee paid in full. The sample has to be labeled with its name, category and subcategory.

9 A sample where the respective entry fee is not paid will be eliminated from the competition. Each entrant is responsible for having the samples delivered in the required quantity. WBI shall bear no liability for loss or damage caused in transit. The applicant must ensure that samples have been stored correctly, i.e., that they are kept at the right temperature and protected against damage (this applies to packaging as well). Broken, damaged or incorrectly labeled samples will be eliminated from the competition. Entry fees will not be refunded under these circumstances. 9/50 All shipping and related costs shall be borne by the entrant. Once accepted and received, the sample will be stored in a cool and dark place until the start of the competition. Only the WBI organizer shall have access to the place where the samples are stored. Samples may be further randomly examined by an independent expert in an accredited laboratory. Any samples that are in breach of WBI rules will be eliminated from the competition. Entry fees will not be refunded under these circumstances. If a state of emergency such as war, natural disaster, etc. is declared, it may become necessary to terminate the competition. Under these circumstances, all entry fees paid by entrants will be refunded as soon as possible. The samples received shall become the property of WBI s.r.o. and, as such, may be used for promotional and marketing purposes.

10 Entrants may file a protest only with regard to a category that they have entered. Protests must be filed within 14 days of the date of the announcement of the results of the competition. Entrants may only file a protest with regard to their own sample. The competition is held and run in compliance with the laws of the Czech Republic. g. Use of WBI trademarks All awarded medals as well as copyrights and trademarks, such as name of the company or the WBI logo, are the property of World Beer Idol s.r.o. 10/50 An awarded medal may only be used by the brewery/applicant that has won it. It can be used as of the day that winners are announced and upon the provision of the appropriate graphic materials by the organizer. The license permits unlimited use of the WBI medal for various marketing purposes. The license description (year, category description) must not be altered in any manner and must be presented in the approved format, and only for the sample which was awarded a medal. All licenses (awarded medals) may be revoked at any time if a winner violates the terms of the competition. 8) Beer style catalogue WORLD BEER IDOL 2017 competition categories If you have further questions about listing your samples, please feel free to contact Jakub: jakub.vesely@worldbeeridol.com

11 1.) Ale a. Altbier b. Kölsch c. Belgian Blonde/Pale Ale d. Belgian Tripel e. Belgian Strong Pale Ale f. Belgian IPA g. Saison h. Biére De Garde i. American Pale Ale j. American Strong Pale Ale k. Session IPA l. American IPA m. Imperial IPA n. English Pale Ale/ESB and Best/Special Bitter o. English IPA p. English Barley Wine q. American Barley Wine r. Mild s. Old Ale t. Irish Red Ale u. Scottish Ale and Wee heavy v. Belgian Style Dubbel w. Belgian Strong Dark Ale x. Cascadian Dark Ale (Black IPA, India Black Ale) y. American Brown/Amber Ale 11/50 2.) Lager a. Alcohol Free (up to 0.50% ABV) b. Vienna Lager c. Märzen a Oktoberfestbier

12 d. Helles Bock/Maibock e. Traditional Bock f. Doppelbock/Eisbock g. Helles h. German Pils i. Bohemian Pilsner j. Strong Pale Lager k. New Age Lager l. Pale Lager (European/American lager) m. Dunkel n. Schwarzbier 12/50 3.) Stout & Porter a. Dry Stout b. Extra Stout c. Imperial Stout d. Oatmeal Stout e. Sweet/Milk Stout f. Porter g. Baltic Porter 4.) Wheat & Rye beer a. Kristal-weizen b. German style hefe-weizen c. Dunkelweizen d. Weizenbock e. American style wheat beer f. Witbier g. Roggenbier

13 5.) Sour Beer a. Lambic b. Geuze c. Kriek, Framboise and other fruit lambics d. Oud Bruin and Flanders red ale e. Berliner Weisse f. Gose 6.) Flavoured Beer 13/50 a. Fruit, honey, chocolate and coffee beer b. Herb and spice beer c. Radler 7.) Smoked Beer a. Smoked Lager b. Smoked Ale/Porter c. Grodziskie/Grätzer

14 1.) Ale (Pale, Amber and Dark) a. Altbier German Altbiers are copper to dark brown. No chill haze should be perceived. A variety of malts including wheat may be used to produce medium-low to medium malt aroma. Fruity-ester aroma can be low. No diacetyl aroma should be perceived. Hop aroma is low to medium. A variety of malts including wheat may be used to produce medium-low to medium level malty flavor. Hop flavor is low to medium. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf). Fruity-ester flavors can be low. No diacetyl should be perceived. Body is medium. The overall impression is clean, crisp, and flavorful often with a dry finish. 14/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.6%-4.4% (4.6%-5.6%) Bitterness (IBU) (22-38 EBC) b. Kölsch Kölschs are straw to gold. Chill haze should be absent. Good, dense head retention is desirable. Fruity-ester aroma should be minimally perceived, if at all. Light pear-apple-riesling wine-like fruitiness may be apparent, but is not necessary for this style. Hop aroma is low. Malt character is a very low to low soft sweetness. Caramel character should not be evident. Hop flavor is low. Hop bitterness is medium. Fruity-ester flavors should be minimally perceived, if at all. Light pear-apple-riesling wine-like fruitiness may be apparent, but is not necessary for this style. Body is light to medium-light; it is slightly dry on the palate, yet crisp. Wheat can be used in brewing this beer. Kölsch is fermented at warmer temperatures compared to typical lager temperatures but at lower temperatures than most English and Belgian ales, then aged at cold temperatures (German ale or alt-style beer).

15 Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.8%-4.2% (4.8%-5.3%) Bitterness (IBU) (6-12 EBC) c. Belgian Blonde/Pale Ale Belgian Blonde Ales are pale to copper. Chill haze is allowable at cold temperatures. Malt aroma is low. Low to medium fruity-ester aromas balanced with light malt and spice aromas may be present. Hop aroma is very low to low if present; noble-type hops are commonly used. Malt flavor is low. Hop flavor is very low to low if present. Hop bitterness is very low to low. Overall impression is a beer orchestrated with balanced light sweet, spiced and low to medium fruity-ester flavors. Low yeast-derived phenolic spiciness may be perceived. Diacetyl and acidic character should not be perceived. Body is light to medium. Sugar may be used in the fermentation to lighten perceived body. Sugar may be used in the fermentation to lighten perceived body. 15/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3,2%-6.2% (4.1%-7.9%) Bitterness (IBU) (8-24 EBC) d. Belgian Tripel Belgian Tripels are pale to medium-amber. Chill haze is acceptable at low serving temperatures. Traditional tripels are bottle conditioned and may exhibit slight yeast haze, but the yeast should not be intentionally roused. Head retention is dense and mousse-like. A complex, sometimes mild spicy aroma characterizes this style. Clove-like phenolic aroma may be very low. Fruity-ester aromas including banana are also common but

16 not necessary. Hop aroma is low if present. Low sweetness from very pale malts is present. Character from roasted or any dark malts should not be present. Hop flavor is low if present. Hop bitterness is medium to medium-high. Complex sometimes mild spicy flavor characterizes this style. Clove-like phenolic flavor may be evident at very low levels. Fruity-ester flavors including banana are also common but not necessary. Traditional Tripels are often well attenuated. Body is medium. Brewing sugar may be used to lighten the perception of body. Alcohol strength and flavor should be perceived as evident. Hop/malt balance is equalizing. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidative character if evident in aged tripels should be mild and pleasant. 16/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.6%-8.0% (7.1%-10.1%) Bitterness (IBU) (8-18 EBC) e. Belgian Strong Pale Ale Belgian Pale Strong Ales are pale to copper. Chill haze is allowable at cold temperatures. Hop aroma is medium-low to medium-high. Malt character intensity should be low to medium, often surviving along with a complex fruitiness. Hop flavor is medium-low to medium-high. Hop bitterness is medium-low to medium-high. These beers are often brewed with light colored Belgian candy sugar. Very little or no diacetyl should be perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Low levels of yeast-derived phenolic spiciness may also be perceived. Body is light to medium. This style is highly attenuated, and has a perceptively deceiving high alcoholic character. It has a relatively light body for a beer of its alcoholic strength. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%) Bitterness (IBU) (7-20 EBC)

17 f. Belgian IPA Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned) and the hops employed tend to be American. Generally cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel. Alcohol by volume is on the high side. Colour is yellow to copper. Medium bodied. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.2%-9.7% (6.0%-12.2%) Bitterness (IBU) (7-36 EBC) 17/50 g. Saison Saisons are pale to deep light brown. Chill or slight yeast haze is acceptable. There may be quite a variety of characters within this style. Malt aroma is low to medium-low. Fruity-ester aromas are medium to high. Earthy, cellar-like and/or musty aromas are okay. Diacetyl aroma should not be perceived. Hop aroma is low to medium. Malt flavor is low but provides foundation for the overall balance. Hop flavor is low to medium. Hop bitterness is medium to medium-high. Complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Diacetyl flavor should not be perceived. Body is generally light to medium. Often bottle conditioned with some yeast character and high carbonation. Saison may have Brettanomyces characters that are slightly acidic, fruity, horsey, goaty and/or leather-like. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-6.6% (4.4%-8.4%) Bitterness (IBU) (8-28 EBC)

18 h. Biére De Garde Bière de Gardes are light amber to chestnut brown/red. Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable. This style of beer is characterized by a toasted malt aroma. Fruity-ester aromas can be light to medium in intensity. Bière de Garde may have Brettanomyces yeast-derived aromas that are slightly acidic, fruity, horsey, goaty and/or leather-like. Earthy, cellar-like and/or musty aromas are acceptable. Diacetyl aroma should not be perceived. Hop aroma is low to medium, from noble-type hops. This style is characterized by slight malt sweetness in flavor. Hop flavor is low to medium, from noble-type hops. Hop bitterness is low to medium. Bière de Garde may have Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Flavor of alcohol is evident. Fruity-ester flavors can be light to medium in intensity. Diacetyl flavor should not be perceived. Body is light to medium. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. 18/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%) Bitterness (IBU) (14-32 EBC) i. American Pale Ale American Pale Ales are deep golden to copper or light brown. Chill haze is allowable at cold temperatures. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is medium to medium-high, exhibiting fruity, floral, and citrus-like American-variety hop aromas. Low to medium maltiness may include low caramel malt character. Hop flavor is medium to medium-high, exhibiting fruity, floral, and citrus-like American-variety hop flavors. Hop bitterness is medium to medium-high. Fruity-ester flavor should be moderate to strong. Diacetyl should be absent or very low. Body is medium. Note that the

19 traditional style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) Bitterness (IBU) (12-28 EBC) 19/50 j. American Strong Pale Ale American Strong Pale Ales are deep golden to copper. Low caramel malt aroma is allowable. Fruity-ester aroma could be low to strong. Hop aroma is moderate to high, exhibiting floral, fruity, sulfur, citrus-like, piney, resinous characters that are typical of American/Australian/New Zealand and other origin new age -variety hops. Low level maltiness may include low caramel malt character. Hop flavor is high, and is reflective of floral, fruity, citrus-like, piney, resinous hop aroma characters. Hop bitterness is moderate to high, but shouldn t overpower the malty backbone. Fruity-ester flavor is moderate to strong. Diacetyl should be absent or low if present. Body is medium, balancing the hoppiness. Overall: stronger version of American pale ale. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 4.3%-5.0% (5.4%-6.3%) Bitterness (IBU) (12-28 EBC) k. Session IPA Session IPAs are gold to copper. Chill/hop haze is allowable. Fruity-ester aroma is very light to moderate. Hop aroma is medium to high with qualities from a wide variety of hops from all over the world. Low to

20 medium maltiness is present. Hop flavor is strong, characterized by flavors from a wide variety of hops. Hop bitterness is medium to high. Diacetyl is absent or at very low levels. Body is low to medium. Overall: crisp, dry to moderate body, hop forwarded session ale. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 2.4%-4.0% (3.0%-5.0%) Bitterness (IBU) (6-28 EBC) l. American IPA American IPAs are gold to copper or red/brown. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Fruity-ester aroma is moderate to very high. Hop aroma is high with floral qualities, and is further characterized by citrus-like, piney, resinous or sulfur-like American-variety hop character. Medium maltiness is present. Hop flavor is strong, characterized by fruity, citrus-like, piney, resinous or sulfur-like American-variety hop character. One or more of these American-variety hop characters is the perceived end, but the hop characters may be a result of the skillful use of hops of other national origins. Hop bitterness is medium-high to very high. Fruity-ester flavors are moderate to very high. Diacetyl can be absent or very low. Body is medium. The use of water with high mineral content results in a crisp, dry beer. 20/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) Bitterness (IBU) (12-28 EBC) m. Imperial IPA Imperial IPAs are gold to chestnut red/brown. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Hop

21 aroma is very high. Hop aroma should be fresh and lively, from any variety of hops. Malt character is medium to high. Hop flavor is very high, and should be fresh and lively and should not be harsh in quality, deriving from any variety of hops. Hop bitterness is very high but not harsh. Alcohol content is medium-high to high and notably evident. Fruity ester flavor is high. Diacetyl should not be perceived. Body is medium-high to full. The intention of this style of beer is to exhibit the fresh and bright character of hops. Oxidative character and aged character should not be present. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%) Bitterness (IBU) (10-32 EBC) 21/50 n. English Pale Ale/ESB and Best/Special Bitter English Pale Ales are gold to copper colored. Low to moderately-high malt aroma and moderate to strong fruity-ester aroma are present. Hop aroma is low to medium-high. Low to medium malt flavor is present, and low caramel character is allowable. Hop flavor is medium to mediumhigh, with earthy, herbal English-variety hop character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Fruity-ester flavors can be moderate to strong. Absence of diacetyl is desirable, though, diacetyl is acceptable and characteristic when at very low levels. Body is medium-light to medium-high. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-4.8% (4,4%-5,8%) Bitterness (IBU) (10-24 EBC)

22 o. English IPA English IPA is a hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Color ranges from golden amber to light copper. Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Finish is medium to dry. If high sulfate water is used, a distinctively minerally and sulfur flavor is usually present. English IPA has smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency. 22/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 4.0%-5.6% (5.1%-7.1%) Bitterness (IBU) (12-28 EBC) p. English Barley Wine British Barley Wines are tawny copper to dark brown. Chill haze is allowable at cold temperatures. Hop aroma is very low to medium. Residual malty sweetness is high. Hop flavor is very low to medium. Hop bitterness is perceived to be low to medium. English type hops are often used but not necessary for this style. Complexity of alcohols and fruity-ester characters are often high and balanced with the high

23 alcohol content. Low levels of diacetyl may be acceptable. Caramel and some characters indicating oxidation (vinous aromas and/or flavors) may be considered positive. Body is full. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%) Bitterness (IBU) (28-44 EBC) q. American Barley Wine merican Barley Wines are amber to deep red/copper-garnet. Chill haze is allowable at cold temperatures. Fruity-ester aroma is often high. Caramel and/or toffee malt aromas are often present. Hop aroma is medium to very high. High residual malty sweetness, often containing a caramel and/or toffee flavors is present. Hop flavor is medium to very high. American type hops are often used but not necessary for this style. Hop bitterness is high. Complexity of alcohols is evident. Fruity-ester flavor is often high. Very low levels of diacetyl may be acceptable. Body is full. Characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, are not generally acceptable in American-style barley wine ales, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably. 23/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%) Bitterness (IBU) (22-44 EBC) r. Mild Copper to dark brown or mahogany color. Low to moderate malt aroma, and may have some fruitiness. Little to no hop aroma. Very low to no

24 diacetyl. In taste it is generally a malty beer. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Light to medium body. Generally low to medium-low carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 2.7%-3.2% (3.4%-4.1%) Bitterness (IBU) (12-68 EBC) 24/50 s. Old Ale Old Ales are copper-red to very dark. Chill haze is acceptable at cold temperatures. Fruity-ester aroma can contribute to the aroma profile. Hop aroma is very low. They have a malty and sometimes caramel-like sweetness. Hop flavor is none to medium. Hop bitterness is minimal but evident. Fruity-ester flavors can contribute to the character of this ale. Alcohol types can be varied and complex. Wine-like and sweet oxidation character is acceptable. Body is medium to full. Wood aged characters such as vanillin and other woody characters are acceptable. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be at low levels and balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.0%-7.2% (6.3%-9.1%) Bitterness (IBU) (24-60 EBC)

25 t. Irish Red Ale Irish Red Ales are copper red to reddish brown. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.very low fruity-ester aroma is acceptable. Hop aroma is none to low. Low to medium candy-like caramel malt sweetness is present. May have subtle degree of roast barley or roast malt character and complexity. Hop flavor is medium. Hop bitterness is medium. Low levels of fruity-ester flavor are acceptable. Diacetyl should be absent or at very low levels. Body is medium. Original Gravity ( Plato) ( ,8 Plato) Alcohol by Weight (Volume) 3.2%-3.6% (4.1%-4.6%) Bitterness (IBU) (18-36 EBC) 25/50 u. Scottish Ale and Wee heavy Scotch Ales are light-reddish brown to very dark. Chill haze is allowable at low temperatures. Rich dominant sweet malt aroma is present. Fruity-ester aroma if present is very low. Hop aroma is very low or none. They are overwhelmingly malty with a rich and dominant sweet malt flavor; a caramel character is often part of the profile. Dark roasted malt flavors may be evident at low levels. Hop flavor is very low or none. Hop bitterness is perceived to be very low. If present, fruity-esters are generally at low levels. Low diacetyl levels are acceptable. Body is full. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.2%-6.7% (6.6%-8.5%) Bitterness (IBU) (30-60 EBC)

26 v. Belgian Style Dubbel Belgian Dubbels are amber to dark copper. Head is dense and high. Chocolate-like caramel aroma could be present. Complex, rich malty aroma is obvious. Ester aromas are appropriate at low levels. Diacetyl aroma should not be perceived. Hop aroma is low if present. Malty sweetness and chocolate-like character is present. Hop flavor is low if present. Hop bitterness is medium-low to medium. Diacetyl should not be perceived. Ester flavors are appropriate at low levels. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) Bitterness (IBU) (20-72 EBC) 26/50 w. Belgian Strong Dark Ale Belgian Dark Strong Ales are amber to deep coppery-brown. Medium to high malt aroma and complex fruity aromas are distinctive. Very little or no diacetyl aroma should be perceived. Hop aroma is low to medium. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character. Hop flavor is low to medium. Hop bitterness is low to medium. Finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet. Herbs and spices are sometimes present. Low levels of phenolic spiciness from yeast may also be perceived. Body is medium to full. Smooth but noticeable alcohol warmth. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%) Bitterness (IBU) (18-70 EBC)

27 x. Cascadian Dark Ale (Black IPA, India Black Ale) Cascadian Dark Ales are dark to black. Very low to medium caramel malt and dark roasted malt aromas and flavours are present. Hop aroma is medium-high, with fruity, floral or herbal aroma from hops of all origins contributing. Hop flavor is medium-high, with fruity, floral and herbal flavor from hops of all origins contributing. Hop bitterness is medium-high to high. Body is medium. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.0%-9.7% (6.3%-12.2%) Bitterness (IBU) /50 y. American Brown/Amber Ale American Brown/Amber Ales should be amber to very dark brown. Fruity-ester aromas and flavours should be subdued. Roasted malt caramel-like and chocolate-like aromas should be medium to very low. Hop flavor can be light to moderate, and may optionally have a citrusy character. Hop flavor is low to medium. Hop bitterness is medium-low to medium-high. Diacetyl should not be perceived. Body is medium to medium full. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.3%-5.0% (4.2%-6.3%) Bitterness (IBU) (20-70 EBC)

28 2.) Lager a. Alcohol Free (up to 0.50% ABV) Alcohol free lagers are bottom fermented. They could be straw to dark. Chill haze is not acceptable. Fruity-ester and diacetyl aromas and flavours should not be perceived. Hop aroma is low to medium-high. Dry hopping is permitted. Malt sweetness perceived at low to medium levels. Hop flavor is low to medium-high. Hop bitterness is medium. These beers should be clean. Body is very light. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) % (0.00%-0.50%) Bitterness (IBU) (4-36 EBC) 28/50 b. Vienna Lager Vienna Lagers are copper to reddish brown. They are characterized by malty aroma, which should have a notable degree of toasted and/or slightly roasted malt character. Hop aroma is very low to low, deriving from noble-type hops. They are also characterized by slight malt sweetness, which should have notable toasted and/or slightly roasted malt character. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium-low, clean and crisp. DMS, diacetyl, and ale-like fruity esters should not be perceived. Body is medium. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-4.3% (4.5%-5.4%) Bitterness (IBU) (20-52 EBC)

29 c. Märzen a Oktoberfestbier German Märzens are gold to orange-red. German malt aroma is acceptable. Clean lager aroma with no fruity esters or diacetyl. No to low hop aroma. Caramel aroma is inappropriate. Sweet maltiness is medium-low to medium and dominates over clean hop bitterness. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Hop flavor is low. Hop bitterness is medium low to medium. Ester flavors and diacetyl should not be perceived. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.8%-4.7% (4.8%-6.0%) Bitterness (IBU) (8-30 EBC) 29/50 d. Helles Bock/Maibock Helles Bocks/Maibocks are deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head. The rich flavor of continental European pale malts dominates. Roast or heavy caramel malt aromas/flavours should be absent. No fruity-ester aromas. Hop aroma is moderate to low, deriving from noble-type hops. Hop bitterness is low. Fruity-ester flavors may be low if present. Diacetyl should be absent. Body is medium to full. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.0%-6.4% (6.3%-8.1%) Bitterness (IBU) (8-22 EBC)

30 e. Traditional Bock Traditional Bocks are copper to dark. They have high Munich and Vienna malts character, 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. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character. Body is medium to full. Original Gravity ( Plato) (15, Plato) Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) Bitterness (IBU) (28-60 EBC) 30/50 f. Doppelbock/Eisbock Deep gold to dark brown in color. Very strong maltiness in aroma. Darker versions will have significant melanoidins and often some toasty aromas. Flavor is very rich and malty. Darker versions will have significant melanoidins and often some toasty flavors. Lighter versions will 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. Little to no hop flavor. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Medium-full to full body. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.2%-12.8% (6.6%-14.0%) Bitterness (IBU) (12-60 EBC)

31 g. Helles Munich Helless are yellow to gold. There should be no chill haze. lean 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. 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 and medium-low bitterness. Medium body, medium carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%) Bitterness (IBU) (6-11 EBC) 31/50 h. German Pils German Pilseners are straw to light gold. There should be no chill haze. Its head should be dense, rich, perfectly white, very stable. Aroma 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). Crisp and bitter flavor, 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. Medium-light body, medium to high carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.4%-4.2% (4.4%-5.3%) Bitterness (IBU) (4-10 EBC)

32 i. Bohemian Pilsner Bohemian Pilseners are pale gold to light amber. There should be no chill haze. Its head should be dense and rich. Rich aroma with complex malt and a spicy, floral Saaz hop bouquet. No esters, no diacetyl. Flavour is Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from Saaz hops. Bitterness is prominent but never harsh. The aftertaste is balanced between malt and hops. Body is medium. Medium carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.0%-4.0% (3.8%-5.3%) Bitterness (IBU) (6-14 EBC) 32/50 j. Strong Pale Lager Strong pale lagers are gold to light amber. There should be no chill haze. Its head should be dense and rich. Rich aroma with complex malt and a spicy, floral Czech or German noble hop bouquet. Little to no esters, no diacetyl. Flavour is Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and spicy flavor from noble hops. Bitterness is prominent but never harsh. The aftertaste is balanced between malt and hops. Alcohol notes are present. Body is medium. Medium carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 4.0%-7.2% (5.3%-9.1%) Bitterness (IBU) (8-19 EBC) k. New Age Lager New age lagers (also called India Pale Lagers or dry hopped lagers) are pale gold to light amber. There could be some haze from dry hopping. Its head should be dense and rich. A prominent to intense, clean hop

33 aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from hops. No esters, no diacetyl. Flavour is Rich, complex maltiness combined with a pronounced yet soft and moderate to high bitterness and fruity flavor from new age hop varieties. Alcohol notes could be present. Body is medium. Medium carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3,5%-9,6% (4.4%-12.0%) Bitterness (IBU) (6-19 EBC) 33/50 l. Pale Lager (European/American lager) Pale Lagers are straw to gold. No chill haze. Light fruity-ester aroma is acceptable. Hop aroma is none to very low. Malt sweetness is very low to low. Hop flavor is none to very low. Hop bitterness is none to very low. Corn, rice, or other grain or sugar adjuncts often used. American Lagers are very clean and crisp, and aggressively carbonated. Light fruity-ester flavor is acceptable. No diacetyl. Light Body. Original Gravity ( Plato) ( ,5 Plato) Alcohol by Weight (Volume) 3.0%-4,4% (3,8%-5.6%) Bitterness (IBU) (4-12 EBC)

34 m. Dunkel Dunkels are deep copper to dark brown. Usually clear, although murky unfiltered versions exist. Malt aroma is low to medium-low, burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt.fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Hop flavor is low to none, deriving from noble-type hops. Hop bitterness is medium-low to low. Dunkels do not offer an overly sweet impression, but rather a mild balance between malt sweetness and hop character. Fruity-ester and diacetyl flavors should not be perceived. Body is low to medium-low. 34/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.5%-4.4% (4.4%-5.6%) Bitterness (IBU) (28-56 EBC) n. Schwarzbier German Schwarzbiers are dark brown to black. Medium malt aroma includes a mild caramel and roasted malt character, but no burnt. No esters, no diacetyl. Noble hop aroma is low. Clean character of malt sweetness is low to medium. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Body is medium-low to medium. Moderate to moderately high carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.0%-4.0% (3.8%-5.3%) Bitterness (IBU) (34-60 EBC)

35 3.) Stout & Porter a. Dry Stout Dry Stouts are black in colour. Head retention and rich character should be part of its visual character. Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl. Mediumlight to medium-full body, with a creamy character. Low to moderate carbonation. 35/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.0%-4.2% (3.8%-5.3%) Bitterness (IBU) (50-100) b. Extra Stout Foreign Stouts are black. Head retention is excellent. Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma low to none. Diacetyl low to none. Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Some versions can have high fruity esters, smooth dark grain flavors. Coffee, chocolate, or lightly burnt grain flavours are obvious. Little to no hop flavor. Very low to no diacetyl. Body is medium to full.

36 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 4.2%-6,4% (5.3%-8.1%) Bitterness (IBU) (60-110) c. Imperial Stout Very dark reddish-brown to black colour. Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. Fruity esters may be low to moderately strong. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn t be sharp, hot or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn t be sour. No diacetyl. Full to very full-bodied and chewy, with a velvety, luscious texture. Gentle smooth warmth from alcohol should be. Carbonation may be low to moderate, depending on age and conditioning. 36/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%) Bitterness (IBU) (60+EBC) d. Oatmeal Stout Oatmeal Stouts are medium brown to black. Mild roasted grain aromas, often with a coffee-like character. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none. Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to

37 none. Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Medium to medium-high carbonation. Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.0%-6.0% (3.8%-7.6%) Bitterness (IBU) (40-80) e. Sweet/Milk Stout Very dark brown to black in color. Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness is often. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. 37/50 Original Gravity ( Plato) ( Plato) Alcohol by Weight (Volume) 3.0%-6.0% (3.8%-7.6%) Bitterness (IBU) (50-80) f. Porter Light brown to very dark brown top fermented beer. Fruity-ester aroma is acceptable. Hop aroma is negligible to medium. No roast barley or strong burnt/black malt character should be perceived. Low to medium-high malt sweetness, caramel and chocolate notes