1995 AHA Style Guidelines

Commercial Style Examples

I've included commercial examples of many of the listed styles. If errors in these examples are found, point them out to me, and/or suggest better examples. I've tried in most cases to limit examples to those available in the US.

New Content

These on-line 1995 Guidelines now include the Fruit, Herb, Specialty and Smoked beer styles (styles 19 through 21), as well as the Mead, Cider and Sake categories.

The AHA has a chart of the numbers, and I've written a short description of the numbers.

ALE

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 by-products are generally more evident. Ales tend to have a very pronounced palate where esters and fruity qualities are part of the character.

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- 100 IBUs, 14-22 SRM.
Young's Old Nick, Sierra Nevada Bigfoot

2. Belgian and French Ale

a. Flanders Brown: Slight vinegarlike or lactic sourness and spiciness. Deep copper to brown. Fruity/estery. No hop flavor or aroma. Low to medium bitterness. No diacetyl. Low roasted malt character OK.
OG 1.044-56, 4.8-5.2%, 15-25 IBU, 12-18 SRM.
Goudenband, Rodenbach.
b. Dubbel: Dark amber to brown. Sweet malty, nutty, chocolate, roast malt aroma OK. Medium to full body. Low bitterness, very low diacetyl OK. Low levels of fruity-esters (especially banana) OK.
OG 1.050-70, 6- 7.5%, 18-25 IBU, 10-14 SRM.
Affligem, Westmalle.
c. Tripel: Light/pale color. Light malty and hoppy aroma. Neutral hop/malt balance. Finish may be sweet. Medium to full body. Alcoholic, but best examples do not taste strongly of alcohol. Spicy, phenolic clove, banana flavors, esters OK.
OG 1.060-96, 7-10%, 20-25 IBUs, 3.5-5.5 SRM.
Westmalle, Grimbergen, Affligem.
d. Belgian Ale: Golden to deep amber. A Belgian "pale ale." Hop character subdued. Light to medium body. Low malt aroma. Slight acidity OK. No diacetyl. Low fruity esters in aroma and flavors. Low caramel or toasted malt flavor OK.
OG 1.044-54, 4-6.2%, 20-30 IBU, 3.5-12 SRM.
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. Medium body. Low to high bitterness. Low hop flavor and aroma.
OG 1.064-96, 7-11%, 20-50 IBUs, 3.5-20 SRM.
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 fruity esters.
OG 1.044-50, 4.8-5.2%, 15-25 IBUs, 2-4 SRM.
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 fruitiness, esteriness. Lager yeast may be used. Earthy, cellarlike, musty aromas OK. Traditionally, a French-style beer that improves with some aging.
OG 1.060-80, 4.5-8%, 25- 30 IBU, 8-12 SRM.
3 Monts, Castelaine, Jade.

3. Belgian-style 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.

a. Faro: Lambic with sugar and sometimes caramel added. Pale to light amber.
OG 1.044-56, 5-6%, 11-23 IBU, 6-13 SRM
b. Gueuze: Unflavored blend of old and young lambics, secondarily fermented. Very dry or mildly sweet. Intensely sour and bitter flavor. Fruity-estery. Pale. Light body. Use unmalted wheat, malted barley, and stale aged hops. Very low hop bitterness.
1.044-56, 5-6%, 11-23 IBU, 6-13 SRM
c. Fruit (Framboise, Kriek, Peche): Lambic flavored with fruits such as raspberry, cherry, peach, etc. Fruit flavor, aroma and color are intense. Sourness predominates. Often very dry.
OG 1.040-72, 5-7%, 15-21 IBU, (N/A) SRM.
Boon, Cantillon, Timmermans, Lindemans.

4. Brown Ale

a. English Brown: Deep copper to 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%, 15-25 IBUs, 15-22 SRM.
Newcastle Brown.
b. English Mild: Low alcohol. Light amber to very dark brown. Low hop bitterness, flavor and aroma. Mild maltiness. Light body. Low esters.
OG 1.030-38, 3.2-4.0%, 10-24 IBUs, 8-34 SRM. 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, 4.5-9%, 25- 60 IBU, 15-22 SRM.
Geary's Hampshire Special Ale, Brooklyn Brown.

5. English-style Pale Ale

a. Classic English Pale Ale: Golden to deep amber/copper. Low to medium maltiness. High hop bitterness, flavor and aroma. Use of English hops such as Goldings, Fuggles, etc. Fruity/estery. Low diacetyl OK. Medium body. Low caramel character OK.
OG 1.044-56, 4.5-5.5%, 20-40 IBU, 4-11 SRM.
Sam Smith's Old Brewery Pale Ale, Worthington White Shield.
b. India Pale Ale: Golden 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 1.050-70, 5-7.5%, 40-60 IBU, 8-14 SRM.
Bass, Young's Special London Ale, Grant's IPA.

6. American-style 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 (CFJ-90), etc. Fruity/estery. Low diacetyl OK. Medium body. Low caramel character OK.
OG 1.044-56, 4.5-5.5%, 20-40 IBU, 4-11 SRM.
Sierra Nevada Pale Ale, Anchor Liberty Ale, Geary's Pale Ale.
b. American Wheat: Golden to light 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 or ale yeast used. No phenolic character.
OG 1.030-50, 3.4-4.5%, 5-17 IBU, 2-8 SRM.
Anchor Wheat, Pyramid Wheaten Ale.

7. English Bitter

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

a. English Ordinary: Mildest form of bitter. Low diacetyl and fruity-esters.
OG 1.033-38, 3-3.7%, 20-35 IBUs, 8-12 SRM.
b. English Special: Moderate strength. Maltiness more evident along with increased hop character.
OG 1.038-45, 4.1-4.8%, 28-46 IBU, 12-14 SRM.
Fuller's London Pride, Young's Ramrod.
c. English Extra Special: Strong bitter. Maltiness evident. Hop bitterness, flavor and aroma medium to high. Full body.
OG 1.046-60, 4.8-5.8%, 30-35 IBU, 12-14 SRM.
Fuller's ESB.

8. Scottish Ale

a. Scottish Light: Gold to amber. Low carbonation. Very low bitterness. No hop hop flavor and aroma. Medium maltiness. Light body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK.
OG 1.030-35, 2.8-3.5%, 9-20 IBU, 8-17 SRM.
b. Scottish Heavy: Gold to amber 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. Low fruitiness/esters OK. Faint smoky character OK.
OG 1.035-1.040, 3.5-4%, 12-20 IBU, 10-19 SRM.
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 body. Low to medium diacetyl OK. Fruitiness/esters OK. Faint smoky character OK.
OG 1.040-1.050, 4-4.5%, 15- 25 IBU, 10-19 SRM.
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%, 25-40 IBUs, 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%, 20-30 IBU, 20-35 SRM.
Indianapolis Dark.

10. English and Scottish Strong Ale

a. English Old Ale/Strong Ale: Light amber to deep amber/copper. Medium to full body. Malty. Hop bitterness apparent but not aggressive, flavor and aroma can be assertive. Fruitiness/esters high. Alcoholic strength recognizable. Low diacetyl OK.
OG 1.055-75, 6-8%, 30-40 IBU, 10-16 SRM.
Old Peculier, Thomas Hardy's Old Ale.
b. Strong "Scotch" Ale: Similar to English Old/Strong Ale. Overwhelmingly malty. Deep copper to very black. Hop bitterness low. Diacetyl medium to high. Hop flavor and aroma very low or absent. Full bodied. Faint smokey character OK. Malt character balanced by clean alcohol flaovrs.
OG 1.072-85, 6.2-8%, 25-35 IBU, 10-47 SRM.
Traquair House, MacAndrews.

11. Stout

a. Classic Dry Stout: Black opaque. Medium body. Medium to high hop bitterness. Roasted barley character is required, but can be at low levels. Slight malt sweetness or caramel malt character OK. No hop flavor or aroma. Slight acidity/sourness OK. Very low diacetyl OK.
OG 1.038-48, 3.8-5%, 30-40 IBU, 40+ SRM.
Guinness Draft, Murphy's Draft.
b. Foreign Style: Black/opaque. Medium to full body. No hop aroma and flavor. Slight acidity/sourness OK. Very low diacetyl OK. Low fruity-esters OK.
OG 1.052-72, 6-7.5%, 30-60, 40+ 60 IBU, 40+ SRM. Guiness Extra, Sierra Nevada Stout.
c. Sweet Stout/Cream Stout: Overall character sweet. Black opaque. Medium to full body. Hop bitterness low. Roasted barley (coffeelike) character mild. No hop flavor or aroma. Sweet maltiness and caramel flavors evident. Low diacetyl OK.
OG 1.045-56, 3-6%, 15-25 IBU, 40+ SRM.
Mackeson's Stout, Sam Adams Cream Stout.
d. Imperial Stout: Dark copper to very black. Hop bitterness, flavor and aroma medium to high. Alcohol strength evident. Rich maltiness. High fruitness/esters. Full-bodied. Very low diacetyl OK.
OG 1.075-95, 7-9%, 50-80 IBU, 20+ SRM.
Grant's Imperial Stout, Sam Smith's Imperial Stout, Courage Imperial Stout.

LAGER

Lagers are produced with bottom-fermenting Saccharomyces uvarum (a.k.a. carlsbergensis) strains of yeast at colder fermentation temperations than ales. This cooler environment inhibits the natural production of esters and other fermentation byproducts, creating a cleaner-tasting product.

12. Bock

a. Traditional German Bock: Deep copper to dark brown. Medium to 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 diacetyl OK.
OG 1.066-74, 6-7.5%, 20-30 IBU, 20-30 SRM.
Aass Bock, Frankenmuth Bock, Baderbrau Bock.
b. Helles (light) 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 fruitiness or esters. Low diacetyl OK.
OG 1.066-68, 6-7.5%, 20-35 IBU, 4-10 SRM.
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 fruitiness 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%, 17-27 IBU, 12-30 SRM.
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%, 26-33 IBU, 18-50 SRM.
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. Low "noble-type" hop flavor and aroma. No fruitiness or esters. Low diacetyl OK.
OG 1.052-56, 4.5-5%, 16-25 IBU, 17-20 SRM.
Hofbrauhaus Dunkel, Spaten.
b. Schwartzbier: Dark brown to black. Medium body. 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 fruitiness, esters. Low diacetyl OK.
OG 1.044-52, 3.8-5%, 22-30 IBU, 25-30 SRM.
Kulmbacher, Sapporo Black.

14. German Light Lager

a. Dortmund/Export: Pale to golden. Medium body. Medium malty sweetness. Medium bitterness. Ver low "noble-type" hop flavor and aroma. No fruitiness, esters, or diacetyl. Alcoholic warmth evident.
OG 1.048-56, 23-29 IBU, 4-6 SRM.
DUB, DAB.
b. Munich Helles: Pale to golden. Medium body. Medium malty sweetness. Low bitterness. "Noble-type" hop flavor and aroma OK. No fruitiness, esters. No diacetyl.
OG 1.044-52, 4.5-5.5%, 18-25 IBU, 3-5 SRM.
Hofbrauhaus, Spaten, Paulaner.

15. Classic Pilsener

a. German: Pale to golden. Light to medium body. High hop bitterness. Medium hop "noble-type" flavor and aroma. Low maltiness in aroma and flavor. No fruitiness, esters. Very low diacetyl OK.
OG 1.044-50, 4-5%, 30-40 IBU, 2.5-4 SRM.
Warsteiner, Beck's, Frankenmuth Pilsener.
b. Bohemian: Pale to golden. Light to medium body. Medium to high bitterness. Low to medium "noble-type" hop flavor and aroma. Low to medium maltiness in aroma and flavor. No fruitiness, esters. Low diacetyl OK.
OG 1.044-56, 4-5%, 35-45 IBU, 3-5 SRM.
Pilsener Urquel, Budweiser Budvar, Baderbrau.

16. American Lager

a. Diet/Lite: Very pale. Light body. Very low bitterness. No malt aroma or flavor. No hop aroma or flavor. Effervescent. No fruitiness, esters or diacetyl.
OG 1.024-40, 2.9-4.2%, 8-15 IBU, 2-4 SRM.
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 1.040-46, 3.8-4.5%, 5-17 IBU, 2-4 SRM.
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, 4.3-5%, 13-23 IBU, 2-8 SRM.
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, 4.5-5.6%, 15-23 IBU, 2-4 SRM.
Asahi Dry, Bud Dry, etc.
e. Cream Ale/Lager: Very pale. Efferevescent. Light body. Low to medium bitterness. Low hop flavor or aroma OK. Low fruitiness/ester OK. Can use ale or lager yeasts or combination.
OG 1.044-55, 4.5-7%, 10-22 IBU, 2-4 SRM
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, 4-5.5%, 14-20 IBU, 10-20 SRM.
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, 4.4-6%, 22-28 IBU, 8-12 SRM.
Dos Equis.
b. Oktoberfest/Märzen: 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, 4.8-6.5%, 22-28 IBUs, 4-15 SRM.
Hofbraühaus, Spaten, Paulaner.

MIXED STYLE (LAGER-ALE)

The following beers are fermented or aged with mixed traditions, and could be brewed as ales or lagers.

18. German-Style Ale

a. Dusseldorf-style Altbier: Copper to dark brown. Medium to high maltiness. 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 temperatures. No diacetyl.
OG 1.044-48, 4.3-5%, 25-48 IBU, 11-19 SRM.
Zum Uerige, Widmers.
b. Kölsch: 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. No fruitiness, esters or diacetyl.
OG 1.042-46, 4.4-5%, 20-30 IBU, 3.5-5 SRM.

19. Fruit Beer

a. Fruit Beer: Any ale or lager made with fruit. Character of fruit should be evident in color, aroma and flavor. Body, color, hop character and strength can vary greatly.
OG 1.030-110, 2.5-12%, 5-70 IBU, 5-50 SRM.
b. Classic-style Fruit Beer: Any classic style of ale or lager to which fruit has been added. Brewer to specify style.
(refer to individual styles)

20. Herb Beer

a. Herb Beer: Any ale or lager with herbs. Character of herb or spice should be evident in aroma and flavor. Body, color, hop character and strength can vary greatly.
OG 1.030-110, 2.5-12%, 5-70 IBU, 5-50 SRM
b. Classic-style Herb Beer: Any classic style of ale or lager to which herbs have been added. Brewer to specify style.
(refer to individual styles)

21. Specialty Beer

Any ale or lager brewed using unusual techniques and/or ingredients other than (or in addition to) malted barley as a unique contribution to the overall character of the beer. Examples of specialty beers include (but are not limited to) beers brewed with honey, maple sap or syrup; worts heated with white-hot stones (Steinbeer); and low or non-alcoholic beers. Examples do not include the use of fruit or herbs, although they can be used to add to the character of other ingredients.

a. Specialty Beer: Any non-classic style fitting the above description.
OG 1.030-110, 2.5-12%, 0-100 IBU, 1-100 SRM
b. Classic-style Specialty Beer: Any classic ale or lager to which special ingredients have been added or a special process has been used, e.g., honey Pilsener, maple porter, sorghum stout, pumpkin pale ale. Brewer to specify style.
(refer to individual styles)

22. Smoked Beer

a. Bamberg-style Rauchbier: Oktoberfest style (see Oktoberfest) with a sweet smokey aroma and flavor. Dark amber to dark brown. Intensity of smoke medium to high. Low diacetyl OK.
OG 1.048-52, 4.3-4.8%, 20-30 IBU, 10-20 SRM.
b. Classic-style Smoked Beer: Any beer that is based on a classic-style beer to which smoked characteristics have been added. Brewer to specify style.
(refer to individual styles)
c. Other (brewer to specify style): All other beers with smoked characteristics.
(varies widely)

23. California Common Beer

a. 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, 3.6-5%, 35-45 IBU, 8-17 SRM.
Anchor Steam.

24. Wheat Beer

a. Berliner Weisse: Pale. Light body. Dry. Sharp lactic sourness. Fruity/estery. Between 60 and 70 percent malted wheat. Very low bitterness. No hop flavor or aroma. Effervescent. No diacetyl.
OG 1.028-32, 2.8-3.4%, 3-6 IBU, 2-4 SRM.
Kindl, Schultheiss
b. Weizen/Weissbier: Pale to golden. Light to medium body. About 50 percent 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, 4.8-5.4%, 10-15 IBU, 3-9 SRM.
Paulaner, Hofbrauhaus.
c. Dunkelweizen: Deep copper to brown. Dark version of Weizen. Roasted malt and chocolatelike flavors evident. Banana and cloves and other phenolics may still be evident, but to a lesser degree. Stronger than Weizen. Medium body. No diacetyl. Low hop flavor and aroma OK.
OG 1.048-56, 4.8-5.4%, 10-15 IBU, 16-23 SRM.
Edelweiss, EKU.
d. 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. No diacetyl. Dark versions have a mild roast malt flavor and aroma.
OG 1.066-80, 6.5-7.5%, 10-20 IBU, 7-30 SRM.
Schneider Aventinius.

MEAD

Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs and/or spices. Their final gravity roughly determines whether they are: Dry -- 0.996 to 1.009; Medium -- 1.010 to 1.019; Sweet -- 1.020 to 1.029; or Very Sweet -- 1.030 and higher. Wine, Champagne, sherry, mead, ale or lager yeasts may be used.

25. Traditional Mead and Braggot

a. Sparkling Traditional Mead: Effervescent. Dry, medium or sweet or very sweet (designate on entry form). Light to medium body. No flavors other than honey. Honey character in aroma and flavor. Low to medium fruity acidity. Color depends on honey type. Absence of harsh and/or stale character.
OG 1.050-90, 5-11%, 0 IBU, 0-4 SRM
b. Still Traditional Mead: Not effervescent. Dry, medium sweet or very sweet (designate on entry form). Light to full body. Honey character is aroma and flavor. Low to medium fruity acidity. Color depends on honey type. Absence of harsh and/or stale character.
OG 1.090-140, 11-15%, 0 IBU, 0-5 SRM
c. Sparkling Braggot: Effervescent. Made with malt. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.
OG 1.050-90, 5-11%, 0 IBU, 0-4 SRM
d. Still Braggot: Not effervescent. Made with malt. Dry, medium or sweet (designate on entry form). Light to medium body. Honey flavors predominate.
OG 1.090-140, 11-15%, 0 IBU, 0-5 SRM

26. Fruit Mead

Melomel is made with any fruit. Cyser is made with apples and/or apple juice. Pyment is made with grapes. Ingredients should be expressed in aroma and flavor. Color should represent ingredients. Honey character apparent in aroma and flavor. Absence of harsh and/or stale character.

a. Sparkling Melomel: Effervescent. Light to medium body. Dry, medium or sweet (designate on entry form).
OG 1.050-90, 5-11%, 0-15 IBU, (n/a) SRM
b. Still Melomel: Not effervescent. Light to full body. Dry, medium, sweet or vey sweet (designate on entry form).
OG 1.090-140, 11-15%, 0-20 IBU, (n/a) SRM
c. Sparkling Cyser: Effervescent. Light to medium body. Dry, medium or sweet (designate on entry form).
OG 1.050-90, 5-11%, 0-15 IBU, (n/a) SRM
d. Still Cyser: Not effervescent. Dry, medium, sweet or very sweet (designate on entry form).
OG 1.090-140, 11-15%, 0-20 IBU, (n/a) SRM
e. Sparkling Pyment: Effervescent. Light to medium body. Dry, medium or sweet (designate on entry form).
OG 1.050-90, 5-11%, 0-15 IBU, (n/a) SRM
f. Still Pyment: Not effervescent. Light to full body. Dry, medium, sweet or very sweet (designate on entry form).
OG 1.090-140, 11-15%, 0-20 IBU, (n/a) SRM

Herb Mead

Metheglin is made with any herbs or spices. Hippocras is made with spices and grapes (spiced Pyment). Ingredients should be expressed in aroma and flavor. Color should represent ingredients. Honey character must be apparent in aroma and flavor. Absence of harsh and/or stale character.

a. Sparkling Metheglin: Effervescent. Light to medium body. Dry, medium or sweet (designate on entry form).
OG 1.050-90, 5-11%, 0-15 IBU, (n/a) SRM
b. Still Metheglin: Not effervescent. Light to full body. Dry, medium, sweet or very sweet (designate on entry form).
OG 1.090-140, 11-15%, 0-20 IBU, (n/a) SRM
c. Sparkling Hippocras: Effervescent. Light to medium body. Dry, medium or sweet (designate on entry form).
OG 1.050-90, 5-11%, 0-15 IBU, (n/a) SRM
d. Still Hippocras: Not effervescent. Light to full body. Dry, medium, sweet or very sweet (designate on entry form).
OG 1.090-140, 11-15%, 0-20 IBU, (n/a) SRM

CIDER

Ciders are produced by the fermentation of apple juices and optional ingredients such as fruits and spices. Wine, Champagne, ale, lager or wild yeasts may be used.

a. Still: Not effervescent. Less than 5.5 percent alcohol by weight (7 percent by volume). Can be dry or sweet. Pale yellow color, must be clear or brilliant. Apple aroma. Light-bodied and crisp apple flavor. Sugar adjuncts may be used.
OG 1.045-53, 7%
b. Sparkling: Effervescent but not foamy. May be force-carbonated. No head. Less than 6.3 percent alcohol by weight (8 percent by volume). Dry or sweet. Pale yellow color, must be clear and brilliant. Light to medium body, crisp apple taste. Sugar adjuncts may be used.
OG 1.045-61, 8%
c. New England-style: Still or sparkling dry cider. Carbonation must be natural. Between 6.3 percent and 11 percent alcohol by weight (8 and 14 percent by volume). Pale to medium yellow color. Pronounced apple aroma. Medium to full body. Balanced by drying tannins, but never hot due to excess alcohol. Adjuncts include white and brown sugars, molasses or raisins. Wild or wine yeasts only.
OG 1.061-105, 8-14%
d. Specialty Cider: Any and all adjuncts and yeasts may be used. Alcohol content must be below 11 percent alcohol by weight (14 percent by volume). At least 75 percent apple juice must be used the must.
1.045-105, 5.8-14%

SAKE

Sake is a traditional Asian fermented drink made from rice. The rice is washed, steamed and fermented with a yeastlike fungus (Aspergillus orgyzae) which acts both as a saccharifier and fermenter.

a. Sake (Japanese rice beer): 9.4 to 15.7 percent alcohol by weight (12 to 20 percent by volume). Can be semi-dry to dry to very dry. No carbonation. Pale yellow color to almost water clarity. Must be made with rice koji, rice and yeast only. Designate type of sake on entry form.
Genshu sake -- full strength 14.1 to 15.7 percent alcohol by weight (18 to 20 percent by volume).
Ordinary sake -- 12.6 to 13.3 percent alcohol by weight (16 to 17 percent by volume).
Nigori sake (unfiltered/unpasteurized) sake -- will often be cloudy and have sediment in suspension.
Ginjo sake -- made from highly polished rice, crystal clear and almost colorless.
Brown rice (Genmai) sake -- ginjo sake made from unpolished rice and rice koji.
12-20%
b. Sparkling Sake: This is regular sake fermented in the bottle (like Champagne) to produce carbonation. It is about 9.8 percent alcohol by weight (12.5 percent by volume), and the bottle priming is rice syrup and yeast. Can be made from fruit or herb sake.
c. Other Oriental Rice Beers (jius): Any indigenous brews and Asian homebrew, such as Chinese amber rice beer (Chiu); Korean sake types (Takjoo and other Jus); Japanese (Doburoku); sake variations from other grains (corn, barley, millet, etc.); Mirin (cooking) sake; and rice wine, fruit or herb sake. Designate type or rice beer on entry form.
(varies with style)

Updated from 1994 guidlines by Kirk Fleming -- thanks Kirk!

Spencer W. Thomas

spencer@umich.edu

Send me corrections.