1994 AHA Style Guidelines

I have listed a few commercial examples for most of the styles. I did this as a study guide for my BJCP exam, and I've probably gotten a few wrong. Feel free to point these out to me, and/or suggest better examples. I've tried, in most cases, to limit myself to examples that are available in the US.

Note: I left out the herb/spice/fruit/smoke/specialty categories, because I didn't think they'd be required for the exam. For the same reason, I didn't include Mead & Sake. Again, if anyone wants to type these in, I'd be happy to update the file.

I also have a summary of the numbers, and a short description of the numbers.

1. Barley Wine

a. Barley wine
Copper to medium brown. malty sweetness. Fruity/estery. Low to high bitterness. Medium to full body. Low to high hop aroma and flavor. Alcoholic taste. Low to medium diacetyl OK.
OG 1.090-1.120, Alc 8.4-12, 50- 100IBUs, 14-22SRM.
Young's Old Nick, Sierra Nevada Bigfoot

2. Belgian and French Ale

a. Flanders Brown
Slight sourness and spiciness. Deep copper to brown. Fruity/estery. No hop flavor or aroma. Low to medium bitterness. Low diacetyl OK.
OG 1.045-56, 4.8-5.2%, 15-25IBU, 10-20SRM.
Goudenband, Rodenbach.

b. Dubbel
Dark amber to brown. Sweet malty, nutty aroma. Faint hop aroma OK. Medium to full body. Low bitterness. Low diacetyl OK.
OG 1.050-70, 6- 7.5%, 18-25IBU, 10-14SRM.
Affligem, Westmalle.

c. Tripel
Light/pale color. Light malty and hop aroma. Neutral hop/malt balance. Finish may be sweet. Medium to full body. Alcoholic, but best examples do not taste strongly of alcohol.
OG 1.070-95, 7-10%, 20-25IBUs, 3.5-5.5SRM.
Westmalle, Grimbergen, Affligem.

d. Belgian Ale
Pale color. A Belgian "pale ale." Bitterness subdued. Light to medium body. Low malt aroma. Slight acidity OK. Low diacetyl Ok.
OG 1.044-54, 4-6%, 20-30IBU, 3.5-12SRM.
DeKoninck, Palm, Celis Pale Bock.

e. Belgian Strong Ale
Pale to dark brown. Alcoholic. Can be vinous. Darker beers are colored with candi sugar and not so much dark malt. Full body.
OG 1.063-95, 7-12%, 20-50IBUs, 3.5-20SRM.
Duvel, Scaldis, Celis Grand Cru.

f. White
Unmalted wheat and malted barley. Oats OK. Often spiced with coriander seed and dried, bitter orange peel. Hop flavor and aroma "noble- type" desired. Low to medium bitterness. Low to medium body. Dry. Low diacetyl OK. Low to medium esters.
OG 1.044-50, 4.5-5.2%, 15-25IBUs, 2-4SRM.
Hoegaarden, Celis White, Blanche de Bruges.

g. Biere de Garde
Deep golden to deep copper/light brown. Medium to high malt flavor. Light to medium body. Medium hop bitterness. Light to medium hop flavor and aroma. May have light to medium frutiness, esteriness. Lager yeast may be used. Earthy, cellar-like, musty aromas OK. Traditionally, a French-style beer that improves with some aging.
OG 1.060-80, 4.5-8%, 25- 30IBU, 8-12SRM.
3 Monts, Castelaine, Jade.

3. Lambic

Intensely and cleanly sour. No hop bitterness, flavor or aroma. Effervescent. Fruity/estery and uniquely aromatic. Malted barley and unmalted wheat. Stale, old hops used. Cloudiness OK. Types:

a. Faro
Lambic with sugar and sometimes caramel added. Pale to light amber.
b. Gueuze
Unflavored lambic. Pale. Often very dry. Diacetyl very low.
c. Fruit (Framboise,Kriek,Peche)
Raspberry, cherry, peach, etc. fermented and fruit-flavored lambic. Fruit flavor, aroma and color are intense. Sourness predominates. Often very dry.

OG 1.044-65 (frult-72), 5-6(7)%,11-23IBU,6-15SRM.
Boon, Cantillon, Timmermans, Lindemans.

4. Brown Ale

a. English Brown
Medium to dark brown. Sweet and malty. Low bitterness. Hop flavor and aroma low. Some fruitiness and esters. Medium body. Low diacetyl OK.
OG 1.040-50, 4.5-5%, 15-25IBUs, 15-22SRM.
Newcastle Brown.
b. English Mild
Low alcohol. Medium to very dark brown. Low hop bitterness, flavor and aroma. Mild maltiness. Light body. Low esters.
OG 1.032-36, 2.5- 3.6%, 14-20IBUs, 17-34SRM. Grant's Celtic Ale
c. American Brown
Medium to dark brown. High hop bitterness, flavor and aroma. Medium maltiness and body. Low diacetyl OK.
OG 1.040-55, 4-5.5%, 25- 60IBU, 15-22SRM.
Geary's Hampshire Special Ale, Brooklyn Brown.

5. English-Style Pale Ale

a. Classic English Pale Ale
Pale to deep amber/copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and aroma. Use of English hops such as Goldings, Fuggles, etc. Fruity/estery. Low diacetyl OK. Medium body.
OG 1.044-56, 4.5-5.5%, 20-40IBU, 4-11SRM.
Sam Smith's Old Brewery Pale Ale, Worthington White Shield.

b. IPA
Pale to deep amber/copper. Medium body. Medium maltiness. High hop bitterness. Hop flavor and aroma medium to high. Fruity/estery. Alcoholic strength evident. Low diacetyl OK.
OG 1.050-65, 5-6.5%, 40-65IBU, 8-14SRM.
Bass, Young's Special London Ale, Grant's IPA.

6. American-Style Pale Ale

a. American Pale Ale
Pale to deep amber/red/copper. Low to medium maltiness. High hop bitterness. Medium hop flavor and aroma. Use of american hops such as Cascade, Willamette, Centennial, etc. Fruity/estery. Low diacetyl OK. Medium body.
OG 1.044-56, 4.5-5.5%, 20-40IBU, 4-11SRM.
Sierra Nevada Pale Ale, Anchor Liberty Ale, Geary's Pale Ale.

b. American Wheat
Pale to amber. Light to medium body. Low to medium bitterness. Malt and hop flavor and aroma OK. Low to medium fruitiness and esters. Low diacetyl OK. Lager yeast OK.
OG 1.030-50, 4.3-5.5%, 5-17IBU, 2- 8SRM.
Anchor Wheat, Pyramid Wheaten Ale.

7. English Bitter

Gold to copper. Low carbonation. Medium bitterness. May or may not have hop flavor or aroma. Low to medium maltiness. Light to medium body. Low to medium Diacetyl OK. Fruitiness/esters OK.

a. English Ordinary
Mildest.
OG 1.035-38, 3-3.5%, 20-25IBUs, 8-12SRM.

b. English Special
Moderate strength. Maltiness more evident along with increased hop character.
OG 1.038-42, 3.5-4.5%, 25-30IBU, 12-14SRM.
Fuller's London Pride, Young's Ramrod.

c. English Extra-Special
Strong bitter. Maltiness evident. Hop bitterness balanced with malt sweetness.
OG 1.042-55, 4.5-6%, 30-35IBU, 12-14SRM.
Fuller's ESB.

8. Scottish Ale

a. Scottish Light
Gold to amber. Low carbonation. Low bitterness. May or may not have hop flavor and aroma. Medium maltiness. Medium body. Low to medium diacetyl OK. Fruitiness/esters OK Faint smoky character OK.
OG 1.032-36, 3-4%, 9-15IBU, 8-17SRM.

b. Scottish Heavy
Gold to maber to dark brown. Low carbonation. Low bitterness. May or may not have hop flavor and aroma. Medium to high maltiness. Medium body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK.
OG 1.036-1.040, 3.5-4%, 12-17IBU, 10-19SRM.

c. Scottish Export
Gold to amber to dark brown. Low carbonation. Low to medium bitterness. May or may not have hop flavor and aroma. High maltiness. Medium to full body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK.
OG 1.040-1.050, 4-4.5%, 15- 20IBU, 10-19SRM.
Caledonian Double Dark, McEwans.

9. Porter

a. Robust Porter
Black. No roast barley character. Sharp bitterness of black malt, without high burnt/charcoallike flavor. Medium to full bodied. Malty sweet. Hop bitterness medium to high. Hop flavor and aroma: none to medium, Fruitiness/esters OK. Low diacetyl OK.
OG 1.044-60, 5-6.5%, 25-40IBUs, 30+SRM.
Anchor Porter, Sierra Nevada Porter.

b. Brown Porter
Medium to dark brown. No roast barley or strong burnt malt character. Light to medium body. Low to medium malt sweetness. Medium hop bitterness. Hop flavor and aroma: none to medium. Fruitiness/esters OK. Low diacetyl OK.
OG 1.040-50, 4.5-6%, 20-30IBU, 20-35SRM.
Indianapolis Dark.

10. English and Scottish Strong Ale

a. English Old Ale/Strong Ale
Light amber to deep amber/copper. Medium to full body.l Malty. Hop bitterness apparent but not aggressive, flavor and aroma can be assertive. Fruitiness/esters high. Alcoholic strength recognizable. Low diacetyl OK.
OG 1.060-75, 6.5-8.5%, 30-40IBU, 10-16SRM.
Old Peculier, Thomas Hardy's Old Ale.

b. Strong "Scotch" Ale
Similar to English Old/Strong Ale. Stronger, malty character. Deep copper to very black. Hop bitterness low. Diacetyl medium to high.
OG 1.072-85, 6.2-8%, 25-35IBU, 10-47SRM.
Traquair House, MacAndrews.

11. Stout

a. Classic Dry Stout
Black opaque. Light to full body. Medium to high hop bitterness. Absence of or low levels of roasted barley (coffelike) character OK. Sweet maltiness and caramel malt evident. No hop flavor or aroma. Slight acidity/sourness OK. Low to medium alcohol. Diacetyl low to medium.
OG 1.038-48, 3.8-5%, 30-40IBU, 40+SRM.
Guinness Draft, Murphy's Draft.

b. Foreign-style
Stronger version of Classic Dry Stout. OG 1.052-72, 6.2-8%, 30- 60IBU, 40+SRM. Guiness Extra, Sierra Nevada Stout.

c. Sweet Stout
Overall character sweet. Black opaque. Medium to full body. Hop bitterness low. Roasted barley (coffeelike) character mild. No hop flavor or aroma. Sweet malty and caramel evident. Low to medium alcohol. Low diacetyl OK.
OG 1.045-56, 3-6%, 15-25IBU, 40+SRM.
Mackeson's Stout, Sam Adams Cream Stout.

d. Imperial Stout
Dark copper to black. Hop bitterness, flavor and aroma medium to high. Alcohol strength evident. Rich maltiness. Fruitness/esters OK. Full-bodied. Low diacetyl OK.
OG 1.075-95, 7-9%, 50-80IBU, 20+SRM.
Grant's Imperial Stout, Sam Smith's Imperial Stout, Courage Imperial Stout.

12. Bock

a. Traditional German Bock
Copper to dark brown. Full body. Malty sweet character predominates in aroma and flavor with some toasted chocolate malt character. Low bitterness. Low hop flavor, "noble-type" OK. No hop aroma. No fruitiness or esters. Low to medium diacetyl OK.
OG 1.050-74, 6- 7.5%, 20-30IBU, 20-30SRM.
Aass Bock, Frankenmuth Bock, Baderbrau Bock.

b. Helles Bock
Pale to amber. Medium body. Malty sweet character predominates in aroma and flavor. No toasted chocolate malt character. Low bitterness. Low hop flavor, "noble-type" OK. No hop aroma. No fruitness or esters. Low to medium diacetyl OK.
OG 1.066-68, 6-7.5%, 20-35IBU, 4.5-6SRM.
Ayinger Maibock

c. Doppelbock
Light to very dark; amber to dark brown. Very full body. Malty sweetness evident in aroma and flavor can be intense. High alcoholic flavor. Slight fruitness and esters OK, but not very desirable. Low bitterness. Low hop flavor, "noble-type" ok. No hop aroma. Low diacetyl OK.
OG 1.074-80, 6.5-8%, 17-27IBU, 12-30SRM.
Paulaner Salvator, EKU Kulminator, Spaten Optimator.
d. Eisbock
A stronger version of Doppelbock. Deep copper to black. Very alcoholic. Typically brewed by freezing a doppelbock and removing resulting ice to increase alcohol content.
OG 1.092-1.116, 8.6-14.4%, 26-33IBU, 18-50SRM.
EKU 28, Kulmbacher Reichelbrau Eisbock, Niagra Falls Eisbock.

13. Bavarian Dark

a. Munich Dunkel
Copper to dark brown. Medium body. Nutty, toasted, chocolatelike malty sweetness in aroma and flavor. Medium bitterness. Hop flavor and aroma, "noble-type" OK. No fruitiness or esters. Low diacetyl OK.
OG 1.052-56, 4.5.5%, 16-25IBU, 17-23SRM.
Hofbrauhaus Dunkel, Spaten.

b. Schwartzbier
Dark brown to black. Medium body.l Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. Hop flavor and aroma "noble-type" OK. No fruitness, esters. Low diacetyl OK.
OG 1.044-52, 3.8-5%, 22-30IBU, 25-30SRM.
Kulmbacher, Sapporo Black.

14. German Light Lager

a. Dortmund/Export
Pale to golden. Medium Body. Medium malty sweetness. Medium bitterness. Hop flavor and aroma, "noble-type" ok. No fruitiness, esters, or diacetyl. Alcoholic warmth evident.
OG 1.048-56, 23-39IBU, 4-6SRM.
DUB, DAB.

b. Munich Helles
Pale to golden. Medium body. Medium malty sweetness. Low bitterness. Hop flavor and aroma, "noble-type" ok. No fruitiness, esters. Low diacetyl OK.
OG 1.044-52, 18-25IBU, 3-5SRM.
Hofbrauhaus, Spaten, Paulaner.

15. Classic Pilsener

a. German
Pale to golden. Light to medium body. High hop bitterness. Medium hop flavor and aroma, "noble-type". Low maltiness in aroma and flavor. No fruitness, esters. Very low diacetyl OK.
OG 1.044-50, 30-40IBU, 2.5-4SRM.
Warsteiner, Beck's, Frankenmuth Pilsener.

b. Bohemian
Pale to golden. Light to medium body. Medium to high bitterness. Low to medium hop flavor and aroma "noble-type". Low to medium maltiness in aroma and flavor. No fruitiness, esters. Low diacetyl OK.
OG 1.044-56, 35-45IBU, 3-5SRM.
Pilsener Urquel, Budweiser Budvar, Baderbrau.

16. American Lager

a. Diet/Lite
Very pale. Light body. Very low bitterness. Low malt aroma and flavor. Low hop aroma and flavor OK. Effervescent. No fruitiness, esters or diacetyl.
OG 1.024-40, 8-15IBU, 2-4SRM.
Miller Lite, Bud Light, etc.

b. American Standard
Very pale. Light body. Very low bitterness. Low malt aroma and flavor. Low hop aroma and flavor OK. Effervescent. No fruitiness, esters or diacetyl.
OG 1.048-46, 5-17IBU, 2-4SRM.
Budweiser, Miller, etc.

c. American Premium
Very pale to golden. Light body. Low to medium bitterness. Low malt aroma and flavor Ok. Low hop flavor or aroma OK. Effervescent. No fruitiness, esters or diacetyl.
OG 1.046-50, 13-23IBU, 2-8SRM.
Michelob, Miller Genuine Draft.

d. Dry
Pale to golden. Light body. Low to medium bitterness. Low malt aroma or flavor. Low hop aroma and flavor. Effervescent. No fruitness, esters or diacetyl. No lingering aftertaste or bitterness.
OG 1.040-50, 15-23IBU, 2-4SRM.
Asahi Dry, Bud Dry, etc.

e. Cream Ale/Lager
Very pale. Efferevescent. Light body. Low to medium bitterness. Low malt flavor or aroma OK. Low hop flavor or aroma OK. Low fruitiness/ester OK. Can use ale or lager yeasts or a combination of both.
OG 1.044-55, 10-22IBU, 2-4SRM
Little King's Cream Ale, Genesee Cream Ale.

f. American Dark
Deep copper to dark brown. Light to medium body. Low bitterness. Low malt aroma or flavor OK. Low hop flavor or aroma OK. Effervescent. No fruitiness esters. Very low diacetyl OK.
OG 1.040-50, 14- 20IBU, 10-20SRM.
Michelob dark, Lowenbrau Dark.

17. Vienna/Oktoberfest/Märzen

a. Vienna
Amber to deep copper/light brown. Toasted malt aroma and flavor. Low malt sweetness. Light to medium body. Hop bitterness "noble-type" low to medium. Low hop flavor and aroma, "noble-type" OK. No fruitiness, esters. Low diacetyl OK.
OG 1.048-55, 22-28IBU, 8-12SRM.
Dos Equis.

b. Märzen/Oktoberfest
Amber to deep copper/orange. Malty sweetness, toasted malt aroma and flavor dominant. Medium body. Low to medium bitterness. Low hop flavor and aroma, "noble-type" OK. No fruitiness, esters or diacetyl.
OG 1.052-64, 22-28IBUs, 7-14SRM.
Hofbraühaus, Spaten, Paulaner.

18. German Style Ale

a. Duesseldorf-style Altbier
Copper to dark brown. Medium to high bitterness. Very low hop flavor. No hop aroma. Light to medium body. Low fruitiness and esters. Traditionally fermented warm but aged at cold termperatures. Very low diacetyl OK.
OG 1.044-48, 25-35(+)IBU, 11-19SRM.
Zum Uerige, Widmers.

b. Koelsch
Pale gold. Low hop flavor and aroma. Medium bitterness. Light to medium body. Slightly dry, winy palate. Malted wheat OK. Lager or ale yeast or combination of yeasts OK.
OG 1.042-46, 20-30IBU, 2.5-5SRM.

23. California Common Beer

Light amber to copper. Medium body. Toasted or caramellike maltiness in aroma and flavor. Medium to high hop bitterness. Hop flavor medium to high. Aroma medium. Fruitiness and esters low. Low diacetyl OK. Lager yeast, fermented warm but aged cold.
OG 1.040-55, 35-45IBU, 8-17SRM.
Anchor Steam.

24. Wheat Beer

a. Berliner Weisse
Pale. Light body. Dry. Sharp lactic sourness. Fruity/estery. Between 60-70% malted wheat. Very low bitterness. No hop flavor or aroma. Effervescent. No diacetyl.
OG 1.028-32, 3-6IBU, 2-4SRM.
Kindl, Schultheiss

b. German-style Weizen/Weissbier
Pale to golden. Light to medium body. About 50% (70%?) wheat malt. Clove and slight banana character. Fruity/estery. Clove, vanilla, nutmeg, smoke and cinnamonlike phenolics permissible. Mild sourness OK. Hightly effervescent. Cloudiness OK. Low bitterness. Low hop flavor and aroma OK. No diacetyl.
OG 1.048-56, 10-15IBU, 3-9SRM.
Paulaner, Hofbrauhaus.

c. German-style Dunkelweizen
Deep copper to brown. Dark version of Weizen. Chocolatelike maltiness evident. Banana and cloves and other phenolics may still be evident, but to a lesser degree. Stronger than Weizen. Medium body. Low diacetyl OK. Low hop flavor and aroma OK.
OG 1.048-56, 10-15IBU, 17-22SRM.
Edelweiss, EKU.

d. German-style Weizenbock
Usually deep copper to dark brown, but light versions can be amber to copper. Medium to full body. Alcoholic strength evident. Maltiness high. Low bitterness. Hop flavor and aroma absent. Banana and clove character apparent. Low diacetyl OK.
OG 1.066-80, 10-20IBU, 7-30SRM.
Schneider Aventinius.


Spencer W. Thomas
spencer@umich.edu

Send me corrections.