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48 Cards in this Set
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1D. American Wheat Beer Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: Refreshing wheat beers that candisplay more hop character and less yeast character than theirGerman cousins. A clean fermentation character allows bready,doughy, or grainy wheat flavors to be complemented by hopflavor and bitterness rather than yeast qualities. Aroma: Low to moderate grainy, bready, or doughy wheatcharacter. A light to moderate malty sweetness is acceptable.Esters can be moderate to none, although should reflectrelatively neutral yeast strains; banana is inappropriate. Hoparoma may be low to moderate, and can have a citrusy, spicy,floral, or fruity character. No clove phenols. Appearance: Usually pale yellow to gold. Clarity may rangefrom brilliant to hazy with yeast approximating the Germanweissbier style of beer. Big, long-lasting white head. Flavor: Light to moderately-strong bready, doughy, or grainywheat flavor, which can linger into the finish. May have amoderate malty sweetness or finish quite dry. Low to moderatehop bitterness, which sometimes lasts into the finish. Balanceis usually even, but may be slightly bitter. Low to moderate hopflavor (citrusy, spicy, floral, or fruity). Esters can be moderateto none, but should not include banana. No clove phenols. Mayhave a slightly crisp finish. Mouthfeel: Medium-light to medium body. Medium-high tohigh carbonation. Slight creaminess is optional; wheat beerssometimes have a soft, ‘fluffy’ impression. |
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1D. American Wheat Beer Comments History Style Comparison |
Comments: Different variations exist, from an easy-drinkingfairly sweet beer to a dry, aggressively-hopped beer with astrong wheat flavor. American rye beers should be entered inthe Alternative Fermentables specialty category. History: An American craft beer adaptation of the Germanweissbier style using a cleaner yeast and more hops, first widelypopularized by Widmer in the mid-1980s. This was a good wholesome alternative to adjuncts, and was a good middle ground for consumers. Helped move along the craft brew movement. Characteristic Ingredients: Clean American ale or lageryeast (German weissbier yeast is inappropriate). Largeproportion of wheat malt (often 30–50%, which is lower thanis typical in German weissbiers). American, German, or NewWorld hops are typical. Style Comparison: More hop character and less yeastcharacter than German weissbier. Never with the banana andclove character of German weissbier. Generally can have thesame range and balance as Blonde Ales, but with a wheatcharacter as the primary malt flavor. |
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1D. American Wheat Beer Commercial Examples Food Pairing Glassware |
IBUs: 15 – 30 OG: 1.040 – 1.055 FG: 1.008 – 1.013 SRM: 3 – 6 ABV: 4.0 – 5.5% CO2 Vol: 2.5 68-69 Commercial Examples: Bell’s Oberon, Boulevard UnfilteredWheat Beer, Goose Island 312 Urban Wheat Ale, WidmerHefeweizen, Food Pairing: Chevre, goat cheese and beets salad, seafood, seafood salads, lighter seafoods, fried seafoods, fruit desserts, Latin Foods, Glassware: Weizen Vase, Pint Glass, Mug. |
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What is it that America does not have a single or a limited # of styles that it brews? |
It was so formed by the Industrial Brewing system that there was no bond to a particular beer style. |
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18A. American Blonde Ale Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: Easy-drinking, approachable, maltorientedAmerican craft beer, often with interesting fruit, hop,or character malt notes. Well-balanced and clean, is arefreshing pint without aggressive flavors.Aroma: Light to moderate sweet malty aroma, possibly with alight bready or caramelly note. Low to moderate fruitiness isoptional, but acceptable. May have a low to medium hoparoma, and can reflect almost any hop variety although citrusy,floral, fruity, and spicy notes are common.Appearance: Light yellow to deep gold in color. Clear tobrilliant. Low to medium white head with fair to goodretention.Flavor: Initial soft malty sweetness, but optionally some lightcharacter malt flavor (e.g., bread, toast, biscuit, wheat) can alsobe present. Caramel flavors typically absent; if present, they aretypically low-color caramel notes. Low to medium fruity estersoptional, but are welcome. Light to moderate hop flavor (anyvariety), but shouldn’t be overly aggressive. Medium-low tomedium bitterness, but the balance is normally towards themalt or even between malt and hops. Finishes medium-dry toslightly malty-sweet; impression of sweetness is often anexpression of lower bitterness than actual residual sweetness.BJCP Beer Style Guidelines – 2015 Edition 33Mouthfeel: Medium-light to medium body. Medium to highcarbonation. Smooth without being heavy. |
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18A. American Blonde Ale Comments History Ingredients Style Comparison |
Overall: Brewpub alternative to standard lagers, typically offered as an entry-level craft beer. History: An American craft beer style produced by manymicrobreweries and brewpubs, particularly those who cannotproduce lagers. Regional variations exist (many US West Coastbrewpub examples are more assertive, like pale ales) but inmost areas this beer is designed as the least challenging beer intheir lineup. Characteristic Ingredients: Generally all malt, but caninclude up to 25% wheat malt and some sugar adjuncts. Anyhop variety can be used. Clean American, lightly fruity English,or Kölsch yeast. May also be made with lager yeast, or coldconditioned.Some versions may have honey, spices and/orfruit added, although if any of these ingredients are strongerthan a background flavor they should be entered in thosespecialty categories instead. Style Comparison: Typically has more flavor than AmericanLagers and Cream Ales. Less bitterness than an American PaleAle. |
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18A. American Blonde Ale Stats Commercial Examples Food Pairing Glassware |
IBUs: 15 – 28 OG: 1.038 – 1.054 FG: 1.008 – 1.013 SRM: 3 – 6 ABV: 3.8 – 5.5% CO2 Vol 2-2.5 App Attn: 71-82 Commercial Examples: Kona Big Wave Golden Ale, PelicanKiwanda Cream Ale, Russian River Aud Blonde, VictorySummer Love, Widmer Citra Summer Blonde Brew, Ska Brewing True Blonde Ale Food Pairing: Pepper Jack, Monterey Jack, Salads, fish, Glassware: Pint Glass, Mug, |
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18B. American Pale Ale Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A pale, refreshing and hoppy ale, yetwith sufficient supporting malt to make the beer balanced anddrinkable. The clean hop presence can reflect classic or modernAmerican or New World hop varieties with a wide range ofcharacteristics. An average-strength hop-forward paleAmerican craft beer, generally balanced to be more accessiblethan modern American IPAs. Aroma: Moderate to strong hop aroma from American or NewWorld hop varieties with a wide range of possiblecharacteristics, including citrus, floral, pine, resinous, spicy,tropical fruit, stone fruit, berry, or melon. None of thesespecific characteristics are required, but hops should beapparent. Low to moderate maltiness supports the hoppresentation, and may optionally show small amounts ofspecialty malt character (bready, toasty, biscuit, caramelly).Fruity esters vary from moderate to none. Dry hopping (ifused) may add grassy notes, although this character should notbe excessive. Appearance: Pale golden to light amber. Moderately largewhite to off-white head with good retention. Generally quiteclear, although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor, typically showing anAmerican or New World hop character (citrus, floral, pine,resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.).Low to moderate clean grainy-malt character supports the hoppresentation, and may optionally show small amounts ofspecialty malt character (bready, toasty, biscuity). The balanceis typically towards the late hops and bitterness, but the maltpresence should be supportive, not distracting. Caramel flavorsare often absent or fairly restrained (but are acceptable as longas they don’t clash with the hops). Fruity yeast esters can bemoderate to none, although many hop varieties are quite fruity.Moderate to high hop bitterness with a medium to dry finish.Hop flavor and bitterness often lingers into the finish, but theaftertaste should generally be clean and not harsh. Dry hopping(if used) may add grassy notes, although this character shouldnot be excessive. Mouthfeel: Medium-light to medium body. Moderate to highcarbonation. Overall smooth finish without astringency andharshness. |
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18B. American Pale Ale Comments History Ingredients Style Comparison |
Comments: New hop varieties and usage methods continueto be developed. Judges should allow for characteristics ofmodern hops in this style, as well as classic varieties. Becomingmore of an international craft style, with local adaptationsappearing in many countries with an emerging craft beermarket. Hopping styles can vary from the classic largebitterness addition, to more modern late hop-burstedexamples; all variations are allowable. History: A modern American craft beer era adaptation ofEnglish pale ale, reflecting indigenous ingredients (hops, malt,yeast, and water). Prior to the explosion in popularity of IPAs,was traditionally the most well-known and popular ofAmerican craft beers. Characteristic Ingredients: Pale ale malt, typically NorthAmerican two-row. American or New World hops, with a widerange of allowable characteristics. American or English aleyeast (neutral to lightly fruity). Specialty grains may addcharacter and complexity, but generally make up a relativelysmall portion of the grist. Grains that add malt flavor andrichness, light sweetness, and toasty or bready notes are oftenused (along with late hops) to differentiate brands. Style Comparison: Typically lighter in color, cleaner infermentation by-products, and having less caramel flavors thanEnglish counterparts. There can be some overlap in colorbetween American pale ale and American amber ale. TheAmerican pale ale will generally be cleaner, have a lesscaramelly malt profile, less body, and often more finishinghops. Less bitterness in the balance and alcohol strength thanan American IPA. More balanced and drinkable, and lessintensely hop-focused and bitter than session-strengthAmerican IPAs (aka Session IPAs). |
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18B. American Pale Ale Stats Commercial Examples Food Pairing Glassware |
IBUs: 30 – 50 OG: 1.045 – 1.060 FG: 1.010 – 1.015 SRM: 5 – 10 ABV: 4.5 – 6.2% CO2 Vol: 2-2.5 App Attn: 72-82 Commercial Examples: Ballast Point Grunion Pale Ale,Firestone Walker Pale 31, Great Lakes Burning River, SierraNevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale Food Pairing: Some milder latin foods, fried foods, fried chicken, roasted chicken, Hamburger with caramelized onions, Grilled fish with a lemon-butter sauce, Cobb salad with snappy citrus-vinaigrette, Roasted/Grilled meats, apple pie, cheddar, apple pie w/ slice of cheddar. Glassware: Pint Glass, Mug, Tulip |
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19A. American Amber Ale Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: An amber, hoppy, moderate-strengthAmerican craft beer with a caramel malty flavor. The balancecan vary quite a bit, with some versions being fairly malty andothers being aggressively hoppy. Hoppy and bitter versionsshould not have clashing flavors with the caramel malt profile. Aroma: Low to moderate hop aroma with characteristicstypical of American or New World hop varieties (citrus, floral,pine, resinous, spicy, tropical fruit, stone fruit, berry, ormelon). A citrusy hop character is common, but not required.Moderately-low to moderately-high maltiness (usually with amoderate caramel character), which can either support,balance, or sometimes mask the hop presentation. Esters varyfrom moderate to none. Appearance: Amber to coppery-brown in color. Moderatelylarge off-white head with good retention. Generally quite clear,although dry-hopped versions may be slightly hazy. Flavor: Moderate to high hop flavor with characteristicstypical of American or New World hop varieties (citrus, floral,pine, resinous, spicy, tropical fruit, stone fruit, berry, ormelon). A citrusy hop character is common, but not required.Malt flavors are moderate to strong, and usually show an initialmalty sweetness followed by a moderate caramel flavor (andsometimes other character malts in lesser amounts). Malt andhop bitterness are usually balanced and mutually supportive,but can vary either way. Fruity esters can be moderate to none.Caramel sweetness and hop flavor/bitterness can lingersomewhat into the medium to full finish. Mouthfeel: Medium to medium-full body. Medium to highcarbonation. Overall smooth finish without astringency.Stronger versions may have a slight alcohol warmth. |
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19A. American Amber Ale Comments History Ingredients Style Comparison |
Comments: Can overlap in color with darker American paleales, but with a different malt flavor and balance. Regionalvariations exist with some being fairly mainstream and othersbeing quite aggressive in hopping. Stronger and more bitterversions are now split into the Red IPA style. History: A modern American craft beer style developed as avariation from American Pale Ales. Known simply as Red Alesin some regions, these beers were popularized in the hoplovingNorthern California and the Pacific Northwest areasbefore spreading nationwide. Characteristic Ingredients: Pale ale malt, typically NorthAmerican two-row. Medium to dark crystal malts. May alsocontain specialty grains which add additional character anduniqueness. American or New World hops, often with citrusyflavors, are common but others may also be used. Style Comparison: Darker, more caramelly, more body, andgenerally less bitter in the balance than American Pale Ales.Less alcohol, bitterness, and hop character than Red IPAs. Lessstrength, malt, and hop character than American Strong Ales.Should not have a strong chocolate or roast character thatmight suggest an American brown ale (although small amountsare OK). |
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19A. American Amber Ale Stats Commercial Examples Food Pairing Glassware |
IBUs: 25 – 40 OG: 1.045 – 1.060 FG: 1.010 – 1.015 SRM: 10 – 17 ABV: 4.5 – 6.2% Commercial Examples: Deschutes Cinder Cone Red, FullSail Amber, Kona Lavaman Red Ale, North Coast Ruedrich'sRed Seal Ale, Rogue American Amber Ale, Tröegs HopBackAmber Ale Food Pairing: BBQ! Banana Pound Cake, Medium Cheddar, Asian cuisine, Glassware: Tulip, Mug, Pint, |
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What ingredient type is truly characteristic in American Ale's midrange of Ambers and reds, as well as some other Ale styles? |
The use of kilned malts to provide body, color and sweetness in the beer. |
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Why did American craft brewers have an early focus Amber and 'Red' style beers? |
They didn't have the history or appreciation of British ales to help drive consumer knowledge. They then created the idea of a color band, upon which someone could land in order to understand their own preferences. A drinker could essentially taste a few in their range, understand their spectrum and then figure out where they lay. |
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21A. American IPA Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A decidedly hoppy and bitter,moderately strong American pale ale, showcasing modernAmerican or New World hop varieties. The balance is hopforward,with a clean fermentation profile, dryish finish, andclean, supporting malt allowing a creative range of hopcharacter to shine through.Aroma: A prominent to intense hop aroma featuring one ormore characteristics of American or New World hops, such ascitrus, floral, pine, resinous, spicy, tropical fruit, stone fruit,berry, melon, etc. Many versions are dry hopped and can havean additional fresh hop aroma; this is desirable but notrequired. Grassiness should be minimal, if present. A low tomedium-low clean, grainy-malty aroma may be found in thebackground. Fruitiness from yeast may also be detected insome versions, although a neutral fermentation character isalso acceptable. A restrained alcohol note may be present, butthis character should be minimal at best. Any American or NewWorld hop character is acceptable; new hop varieties continueto be released and should not constrain this style.Appearance: Color ranges from medium gold to lightreddish-amber. Should be clear, although unfiltered dryhoppedversions may be a bit hazy. Medium-sized, white to offwhitehead with good persistence.Flavor: Hop flavor is medium to very high, and should reflectan American or New World hop character, such as citrus,floral, pine, resinous, spicy, tropical fruit, stone fruit, berry,melon, etc. Medium-high to very high hop bitterness. Maltflavor should be low to medium-low, and is generally clean andgrainy-malty although some light caramel or toasty flavors areacceptable. Low yeast-derived fruitiness is acceptable but notrequired. Dry to medium-dry finish; residual sweetness shouldbe low to none. The bitterness and hop flavor may linger intothe aftertaste but should not be harsh. A very light, cleanalcohol flavor may be noted in stronger versions. May beslightly sulfury, but most examples do not exhibit thischaracter.Mouthfeel: Medium-light to medium body, with a smoothtexture. Medium to medium-high carbonation. No harsh hopderivedastringency. Very light, smooth alcohol warming not afault if it does not intrude into overall balance. |
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21A. American IPA Comments History Ingredients Style Comparison |
Comments: A modern American craft beer interpretation ofthe historical English style, brewed using American ingredientsand attitude. The basis for many modern variations, includingthe stronger Double IPA as well as IPAs with various otheringredients. Those other IPAs should generally be entered inthe Specialty IPA style. Oak is inappropriate in this style; ifnoticeably oaked, enter in wood-aged category. History: The first modern American craft beer example isgenerally believed to be Anchor Liberty Ale, first brewed in1975 and using whole Cascade hops; the style has pushedbeyond that original beer, which now tastes more like anAmerican Pale Ale in comparison. American-made IPAs fromearlier eras were not unknown (particularly the well-regardedBallantine’s IPA, an oak-aged beer using an old English recipe).This style is based on the modern craft beer examples. Characteristic Ingredients: Pale ale or 2-row brewers maltas the base, American or New World hops, American or Englishyeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugaradditions to aid attenuation are acceptable. Restrained use ofcrystal malts, if any, as high amounts can lead to a sweet finishand clash with the hop character. Style Comparison: Stronger and more highly hopped thanan American Pale Ale. Compared to an English IPA, has less ofthe “English” character from malt, hops, and yeast (lesscaramel, bread, and toast; more American/New World hopsthan English; less yeast-derived esters), less body, and oftenhas a more hoppy balance and is slightly stronger than mostexamples. Less alcohol than a Double IPA, but with a similarbalance. |
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21A. American IPA Stats Commercial Examples Food Pairing Glassware |
IBUs: 40 – 70 OG: 1.056 – 1.070 FG: 1.008 – 1.014 SRM: 6 – 14 ABV: 5.5 – 7.5% CO2 Vol: 2-2.5 App Attn: 76-80 Commercial Examples: Alpine Duet, Bell’s Two-HeartedAle, Fat Heads Head Hunter IPA, Firestone Walker UnionJack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA Food Pairing: Blue Cheeses, Spicy Tuna Roll, Indian Food, Curry Chips, Persimmon Rice Pudding(!), Thai Food, Glassware: Pint Glass, Mug, Tulip |
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Why is crystal malt usage restrained in American IPAs? |
The Excessively sweet finish could clash with the hop character. |
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Define the Specialty IPA category |
This is a category for entry into competition and helps more and more define the ever expanding and changing style that is IPA. Allows for continual expansion. Usually tweaks on the American IPA style. |
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Belgian IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: An IPA with the fruitiness andspiciness derived from the use of Belgian yeast. The examplesfrom Belgium tend to be lighter in color and more attenuated,similar to a tripel that has been brewed with more hops. Thisbeer has a more complex flavor History: A relatively new style, started showing up in the mid2000s. Homebrewers and microbreweries simply substitutedBelgian yeast in their American IPA recipes. Belgian breweriesadded more hops to their tripel and pale ale recipes. Characteristic Ingredients: Belgian yeast strains used inmaking tripels and golden strong ales. American examples tendto use American or New World hops while Belgian versionstend to use European hops and only pale malt. Style Comparison: A cross between an AmericanIPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel.This style is may be spicier, stronger, drier and more fruitythan an American IPA. Commercial Examples: Brewery Vivant Triomphe,Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak,Stone Cali-Belgique, Urthel Hop It Food Pairing: Tart and tangy greek foods, gyro, feta cheese, blue cheese, cheese boards? |
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Black IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: A beer with the dryness, hop-forwardbalance, and flavor characteristics of an American IPA, onlydarker in color – but without strongly roasted or burnt flavors.The flavor of darker malts is gentle and supportive, not a majorflavor component. Drinkability is a key characteristic. History: A variation of the American IPA style firstcommercially produced by Greg Noonan as Blackwatch IPAaround 1990. Popularized in the Pacific Northwest andSouthern California of the US starting in the early-mid 2000s.This style is sometimes known as Cascadian Dark Ale (CDA),mainly in the Pacific Northwest Characteristic Ingredients: Debittered roast malts forcolor and some flavor without harshness and burnt qualities;American or New World hop varieties that don’t clash withroasted malts. Hop characteristics cited are typical of thesetype of hops; others characteristics are possible, particularly ifderived from newer varietals. Style Comparison: Balance and overall impression of anAmerican or Double IPA with restrained roast similar to thetype found in Schwarzbiers. Not as roasty-burnt as Americanstouts and porters, and with less body and increasedsmoothness and drinkability. Commercial Examples: 21st Amendment Back in Black(standard), Deschutes Hop in the Dark CDA (standard), RogueDad’s Little Helper (standard), Southern Tier Iniquity(double), Widmer Pitch Black IPA (standard) Food Pairing: Heavier roasted meats, braised short rib with a bourbon sauce. Grilled flat iron steak with caramelized onions and bacon mashed potatoes. |
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Brown IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: Hoppy, bitter, and moderately stronglike an American IPA, but with some caramel, chocolate, toffee,and/or dark fruit malt character as in an American Brown Ale.Retaining the dryish finish and lean body that makes IPAs sodrinkable, a Brown IPA is a little more flavorful and malty thanan American IPA without being sweet or heavy. History: A more modern craft beer name for a style that haslong been popular with US homebrewers, when it was knownas a hoppier American Brown Ale or sometimes Texas BrownAle (despite origins in California). Characteristic Ingredients: Similar to an American IPA,but with medium or dark crystal malts, lightly roastedchocolate-type malts, or other intermediate color charactermalts. May use sugar adjuncts, including brown sugar.American or New World finishing hops with tropical, fruity,citrusy, piney, berry, or melon aspects; the choice of hops andcharacter malts is synergistic – they very much have tocomplement each other and not clash. Style Comparison: A stronger and more bitter version of anAmerican Brown Ale, with the balance of an American IPA. Commercial Examples: Dogfish Head Indian Brown Ale,Grand Teton Bitch Creek, Harpoon Brown IPA, Russian RiverJanet’s Brown Ale Food Pairing: Roasted meats, braised meats, osso bucco, grilled meats with rich sauces. |
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Red IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: Hoppy, bitter, and moderately stronglike an American IPA, but with some caramel, toffee, and/ordark fruit malt character. Retaining the dryish finish and leanbody that makes IPAs so drinkable, a Red IPA is a little moreflavorful and malty than an American IPA without being sweetor heavy. History: A modern American craft beer style, based onAmerican IPA but with the malt flavors of an American AmberAle. Characteristic Ingredients: Similar to an American IPA,but with medium or dark crystal malts, possibly some charactermalts with a light toasty aspect. May use sugar adjuncts.American or New World finishing hops with tropical, fruity,citrusy, piney, berry, or melon aspects; the choice of hops andcharacter malts is synergistic – they very much have tocomplement each other and not clash. Style Comparison: Similar to the difference between anAmerican Amber Ale and an American Pale Ale, a Red IPA willdiffer from an American IPA with the addition of some darkercrystal malts giving a slightly sweeter, more caramelly and darkfruit-based balance. A Red IPA differs from an AmericanStrong Ale in that the malt profile is less intense and there isless body; a Red IPA still has an IPA balance and doesn’t trendtowards a barleywine-like malt character. A Red IPA is like astronger, hoppier American Amber Ale, with the characteristicdry finish, medium-light body, and strong late hop character. Commercial Examples: Green Flash Hop Head Red DoubleRed IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Food Pairing: Comfort food, think Table 79 |
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Rye IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: A decidedly hoppy and bitter,moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. Thebalance is hop-forward, with a clean fermentation profile, dryfinish, and clean, supporting malt allowing a creative range ofhop character to shine through. History: Looking to add complexity and variety to their IPAs,craft brewers and homebrewers substituted rye malt for aportion of their base malt. Rye IPAs, RyePAs or RIPAs havefound a place in many craft breweries seasonal rotations. Characteristic Ingredients: Pale ale or 2-row brewers maltas the base, 15-20% Rye malt, American or New World hops,American or English yeast with a clean or slightly fruity profile.Generally all-malt, but mashed at lower temperatures for highattenuation. Sugar additions to aid attenuation are acceptable.Water character varies from soft to moderately sulfate.Restrained use of crystal malts, if any, as high amounts canlead to a sweet finish and clash with the hop character. Style Comparison: Drier and slightly spicier than anAmerican IPA. Bitterness and spiciness from rye lingers longerthan an American IPA. Does not have the intense rye maltcharacter of a Roggenbier. Some examples are stronger like aDouble IPA. Commercial Examples: Arcadia Sky High Rye, BearRepublic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye ofthe Tiger, Sierra Nevada Ruthless Rye Food Pairing: Roasted Pork dishes, Roasted dishes, German Cuisine, comfort food |
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White IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: A fruity, spicy, refreshing version of anAmerican IPA, but with a lighter color, less body, and featuringeither the distinctive yeast and/or spice additions typical of aBelgian witbier. History: American craft brewers developed the style as a latewinter/spring seasonal beer to appeal to Wit and IPA drinkersalike. Characteristic Ingredients: Pale and wheat malts, Belgianyeast, citrusy American type hops. Style Comparison: Similar to a Belgian Wit style excepthighly hopped to the level of an American IPA. Bitter andhoppy like the IPA but fruity, spicy and light like the Wit.Typically the hop aroma and flavor are not as prominent as inan American IPA. Commercial Examples: Blue Point White IPA, DeschutesChainbreaker IPA, Harpoon The Long Thaw, New BelgiumAccumulation Food Pairing: Cheese Boards, pungent cheeses, blues, Limburger, Feta. Richer curries, |
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Double IPA Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: An intensely hoppy, fairly strong paleale without the big, rich, complex maltiness and residualsweetness and body of an American barleywine. Stronglyhopped, but clean, dry, and lacking harshness. Drinkability isan important characteristic; this should not be a heavy, sippingbeer. History: An American craft beer innovation first developed inthe mid-late 1990s reflecting the trend of American craftbrewers “pushing the envelope” to satisfy the need of hopaficionados for increasingly intense products. Became moremainstream and popular throughout the 2000s, and inspiredadditional IPA creativity. Characteristic Ingredients: Clean 2-row malt is typical as abase grain; an excessively complex grist can be distracting.Crystal-type malts often muddy the hop flavors, and aregenerally considered undesirable in significant quantities.Sugar or other highly fermentable adjuncts are often used toincrease attenuation, as are lower-temperature mash rests. Canuse a complex variety of hops, typically American or NewWorld, often with cutting-edge profiles providing distinctivedifferences. Modern hops with unusual characteristics are notout of style. American yeast that can give a clean or slightlyfruity profile. Style Comparison: Bigger than either an English orAmerican IPA in both alcohol strength and overall hop level(bittering and finish). Less malty, lower body, less rich and agreater overall hop intensity than an American Barleywine.Typically not as high in gravity/alcohol as a barleywine, sincehigh alcohol and malt tend to limit drinkability. Commercial Examples: Avery Maharaja, Fat Heads HopJuju, Firestone Walker Double Jack, Port Brewing Hop 15,Russian River Pliny the Elder, Stone Ruination IPA, ThreeFloyds Dreadnaught Food Pairing: Game, venison sausage with a roasted chestnut sauce. Sweeter Curries, Bone in pork chops with miso brine and sweet and sour plum sauce. Carrot Cake |
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California Common Beer Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: A lightly fruity beer with firm, grainymaltiness, interesting toasty and caramel flavors, andshowcasing rustic, traditional American hop characteristics. History: American West Coast original, brewed originally asSteam Beer in the Gold Rush era. Large shallow openfermenters (coolships) were traditionally used to compensatefor the absence of refrigeration and to take advantage of thecool ambient temperatures in the San Francisco Bay area.Fermented with a lager yeast, but one that was selected toferment relatively clean beer at warmer temperatures. Modernversions are based on Anchor Brewing re-launching the style inthe 1970s. Characteristic Ingredients: Pale ale malt, non-citrusy hops(often Northern Brewer), small amounts of toasted malt and/orcrystal malts. Lager yeast; however, some strains (often withthe mention of “California” in the name) work better thanothers at the warmer fermentation temperatures (55 to 60 °F)typically used. Note that some German yeast strains produceinappropriate sulfury character. Style Comparison: Superficially similar to an AmericanAmber Ale, but with specific choices for malt and hopping –the hop flavor/aroma is traditional (not modern) Americanhops, malt flavors are more toasty, the hopping is alwaysassertive, and a warm-fermented lager yeast is used. Lessattenuated, less carbonated and less fruity than AustralianSparkling ale. Commercial Examples: Anchor Steam, Flying Dog OldScratch Amber Lager, Schlafly Pi Common, Steamworks SteamEngine Lager Food Pairings: BBQ, Munster, Cheddars, burger, chicken sammich, medium fish dishes, Flammküchen. Cobb salad, chef salad. |
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19C. American Brown Ale Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A malty but hoppy beer frequently withchocolate and caramel flavors. The hop flavor and aromacomplements and enhances the malt rather than clashing withit. Aroma: Moderate malty-sweet to malty-rich aroma withchocolate, caramel, nutty, and/or toasty qualities. Hop aromais typically low to moderate, of almost any variety thatcomplements the malt. Some interpretations of the style mayfeature a stronger hop aroma, an American or New World hopcharacter (citrusy, fruity, tropical, etc.), and/or a fresh dryhoppedaroma (all are optional). Fruity esters are moderate tovery low. The dark malt character is more robust than otherbrown ales, yet stops short of being overly porter-like. The maltand hops are generally balanced. Appearance: Light to very dark brown color. Clear. Low tomoderate off-white to light tan head.Flavor: Medium to moderately-high malty-sweet or maltyrichflavor with chocolate, caramel, nutty, and/or toasty maltcomplexity, with medium to medium-high bitterness. Themedium to medium-dry finish provides an aftertaste havingboth malt and hops. Hop flavor can be light to moderate, andmay optionally have a citrusy, fruity, or tropical character,although any hop flavor that complements the malt isacceptable. Very low to moderate fruity esters. Mouthfeel: Medium to medium-full body. More bitterversions may have a dry, resiny impression. Moderate tomoderately-high carbonation. |
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19C. American Brown Ale Comments History Ingredients Style Comparison |
Comments: Most commercial American Browns are not asaggressive as the original homebrewed versions, and somemodern craft-brewed examples. This style reflects the currentcommercial offerings typically marketed as American BrownAles rather than the hoppier, stronger homebrew versions fromthe early days of homebrewing. These IPA-strength brown alesshould be entered in the Specialty IPA as Brown IPAs. History: An American style from the modern craft beer era.Derived from English Brown Ales, but with more hops. Pete’sWicked Ale was one of the first and best known examples, andinspired many imitations. Popular with homebrewers, wherevery hoppy versions were sometimes called Texas Brown Ales(this is now more appropriately a Brown IPA). Characteristic Ingredients:Well-modified pale malt, pluscrystal and darker malts (typically chocolate). American hopsare typical, but continental or New World hops can also beused. Style Comparison: More chocolate and caramel type flavorsthan American Pale or Amber Ales, typically with lessprominent bitterness in the balance. Less bitterness, alcohol,and hop character than Brown IPAs. More bitter and generallyhoppier than English Brown Ales, with a richer malt presence,usually higher alcohol, and American/New World hopcharacter. |
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19C. American Brown Ale Stats Commercial Examples Food Pairing Glassware |
IBUs: 20 – 30 OG: 1.045 – 1.060 FG: 1.010 – 1.016 SRM: 18 – 35 ABV: 4.3 – 6.2% Commercial Examples: Anchor Brekle’s Brown, Big SkyMoose Drool Brown Ale, Brooklyn Brown Ale, Bell’s BestBrown, Cigar City Maduro Brown Ale, Smuttynose Old BrownDog Ale, Telluride Face Down Brown, Face Down Brown Telluride Brewing Co.Brown Brooklyn Brewery Food Pairing: Meatloaf, slow cooked short ribs, potatoes and gravy. Apple Pie, cheddar cheese, Veggie burger. Aged Gouda, Pear Fritters Glassware: Pint, Mug, Nonic |
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20A. American Porter Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A substantial, malty dark eer with acomplex and flavorful dark malt character. Aroma: Medium-light to medium-strong dark malt aroma,often with a lightly burnt character. Optionally may also showsome additional malt character in support (grainy, bready,toffee-like, caramelly, chocolate, coffee, rich, and/or sweet).Hop aroma low to high, often with a resiny, earthy, or floralcharacter. May be dry-hopped. Fruity esters are moderate tonone. Appearance: Medium brown to very dark brown, often withruby- or garnet-like highlights. Can approach black in color.Clarity may be difficult to discern in such a dark beer, but whennot opaque will be clear (particularly when held up to thelight). Full, tan-colored head with moderately good headretention. Flavor: Moderately strong malt flavor usually features alightly burnt malt character (and sometimes chocolate and/orcoffee flavors) with a bit of grainy, dark malt dryness in thefinish. Overall flavor may finish from dry to medium-sweet.May have a sharp character from dark roasted grains, butshould not be overly acrid, burnt or harsh. Medium to highbitterness, which can be accentuated by the dark malt. Hopflavor can vary from low to high with a resiny, earthy, or floralcharacter, and balances the dark malt flavors. The dark maltand hops should not clash. Dry-hopped versions may have aresiny flavor. Fruity esters moderate to none. Mouthfeel: Medium to medium-full body. Moderately low tomoderately high carbonation. Stronger versions may have aslight alcohol warmth. May have a slight astringency from darkmalts, although this character should not be strong. |
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20A. American Porter Comments History Ingredients Style Comparison |
Comments: Although a rather broad style open to brewerinterpretation. Dark malt intensity and flavor can varysignificantly. May or may not have a strong hop character, andmay or may not have significant fermentation by-products;thus may seem to have an “American” or “British” character. History: A stronger, more aggressive version of preprohibitionporters and/or English porters developed in themodern craft beer era. Historical versions existed, particularlyon the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This styledescribes the modern craft version. Characteristic Ingredients: May contain several malts,prominently dark malts, which often include black malt(chocolate malt is also often used). American hops typicallyused for bittering, but US or UK finishing hops can be used; aclashing citrus quality is generally undesirable. Ale yeast caneither be clean US versions or characterful English varieties. Style Comparison: More bitter and often stronger with moredark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than AmericanStouts. |
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20A. American Porter Stats Commercial Examples Food Pairing Glassware |
IBUs: 25 – 50 OG: 1.050 – 1.070 FG: 1.012 – 1.018 SRM: 22 – 40 ABV: 4.8 – 6.5% Commercial Examples: Anchor Porter, Boulevard Bully!Porter, Deschutes Black Butte Porter, Founders Porter, GreatLakes Edmund Fitzgerald Porter, Smuttynose Robust Porter,Sierra Nevada Porter Food Pairing: BBQ, Savory plum noodle miso dish, Roasted pork loin with a plum and peppercorn sauce served with crispy roasted rosemary potatoes. Glassware: Tulip, Snifter, Mug, Seidel |
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20B. American Stout Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A fairly strong, highly roasted, bitter,hoppy dark stout. Has the body and dark flavors typical ofstouts with a more aggressive American hop character andbitterness. Aroma: Moderate to strong aroma of roasted malts, oftenhaving a roasted coffee or dark chocolate quality. Burnt orcharcoal aromas are acceptable at low levels. Medium to verylow hop aroma, often with a citrusy or resiny character.Medium to no esters. Light alcohol-derived aromatics are alsooptional. Appearance: Generally a jet black color, although some mayappear very dark brown. Large, persistent head of light tan tolight brown in color. Usually opaque. Flavor: Moderate to very high roasted malt flavors, oftentasting of coffee, roasted coffee beans, dark or bittersweetchocolate. May have the flavor of slightly burnt coffee grounds,but this character should not be prominent. Low to mediummalt sweetness, often with rich chocolate or caramel flavors.Medium to high bitterness. Low to high hop flavor, generallycitrusy or resiny. Low to no esters. Medium to dry finish,occasionally with a lightly burnt quality. Alcohol flavors can bepresent up to medium levels, but smooth. Mouthfeel: Medium to full body. Can be somewhat creamy,particularly if a small amount of oats have been used toenhance mouthfeel. Can have a bit of roast-derivedastringency, but this character should not be excessive.Medium-high to high carbonation. Light to moderately strongalcohol warmth, but smooth and not excessively hot. |
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20B. American Stout Comments History Ingredients Style Comparison |
Comments: Breweries express individuality through varyingthe roasted malt profile, malt sweetness and flavor, and theamount of finishing hops used. Generally has bolder roastedmalt flavors and hopping than other traditional stouts (exceptImperial Stouts). History: A modern craft beer and homebrew style that appliedan aggressive American hoping regime to a strong traditionalEnglish or Irish stout. The homebrew version was previouslyknown as West Coast Stout, which is a common namingscheme for a more highly-hopped beer. Characteristic Ingredients: Common American base maltsand yeast. Varied use of dark and roasted malts, as well ascaramel-type malts. Adjuncts such as oatmeal may be presentin low quantities. American hop varieties. Style Comparison: Like a hoppy, bitter, strongly roastedExtra or Export Stout. Much more roast and body than a BlackIPA. Bigger, stronger versions belong in the Russian ImperialStout style. Stronger and more assertive, particularly in thedark malt/grain additions and hop character, than AmericanPorter. |
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20B. American Stout Stats Commercial Examples Food Pairing Glassware |
IBUs: 35 – 75 OG: 1.050 – 1.075 FG: 1.010 – 1.022 SRM: 30 – 40 ABV: 5.0 – 7.0% CO2 Vol: 2.5-3 App Attn: 71-80 Commercial Examples: Avery Out of Bounds Stout,Deschutes Obsidian Stout, North Coast Old No. 38, RogueShakespeare Stout, Sierra Nevada Stout Food Pairing: Grilled or roasted steak, Grilled lamb, Coffee Cake, Sharp Cheddar Glassware: Nonic Pint, Tulip |
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20C. Imperial Stout Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: An intensely-flavored, big, dark alewith a wide range of flavor balances and regionalinterpretations. Roasty-burnt malt with deep dark or driedfruit flavors, and a warming, bittersweet finish. Despite theintense flavors, the components need to meld together to createa complex, harmonious beer, not a hot mess. Aroma: Rich and complex, with variable amounts of roastedgrains, maltiness, fruity esters, hops, and alcohol. The roastedmalt character can take on coffee, dark chocolate, or slightlyburnt tones and can be light to moderately strong. The maltaroma can be subtle to rich and barleywine-like. Mayoptionally show a slight specialty malt character (e.g., caramel),but this should only add complexity and not dominate. Fruityesters may be low to moderately strong, and may take on acomplex, dark fruit (e.g., plums, prunes, raisins) character.Hop aroma can be very low to quite aggressive, and maycontain any hop variety. An alcohol character may be present,but shouldn’t be sharp, hot, or solventy. Aged versions mayhave a slight vinous or port-like quality, but shouldn’t be sour.The balance can vary with any of the aroma elements takingcenter stage. Not all possible aromas described need bepresent; many interpretations are possible. Aging affects theintensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brownto jet black. Opaque. Deep tan to dark brown head. Generallyhas a well-formed head, although head retention may be low tomoderate. High alcohol and viscosity may be visible in “legs”when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, withvariable amounts of roasted malt/grains, maltiness, fruityesters, hop bitterness and flavor, and alcohol. Medium toaggressively high bitterness. Medium-low to high hop flavor(any variety). Moderate to aggressively high roasted malt/grainflavors can suggest bittersweet or unsweetened chocolate,cocoa, and/or strong coffee. A slightly burnt grain, burntcurrant or tarry character may be evident. Fruity esters may below to intense, and can take on a dark fruit character (raisins,plums, or prunes). Malt backbone can be balanced andsupportive to rich and barleywine-like, and may optionallyshow some supporting caramel, bready or toasty flavors. Thepalate and finish can vary from relatively dry to moderatelysweet, usually with some lingering roastiness, hop bitternessand warming character. The balance and intensity of flavorscan be affected by aging, with some flavors becoming moresubdued over time and some aged, vinous or port-like qualitiesdeveloping. Mouthfeel: Full to very full-bodied and chewy, with a velvety,luscious texture (although the body may decline with longconditioning). Gentle smooth warmth from alcohol should bepresent and noticeable, but not a primary characteristic; inwell-conditioned versions, the alcohol can be deceptive. Shouldnot be syrupy or under-attenuated. Carbonation may be low tomoderate, depending on age and conditioning. |
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20C. Imperial Stout Comments History Ingredients Style Comparison |
Comments: Traditionally an English style, but it is currently much more popular and widely available in America where itis a craft beer favorite, not a curiosity. Variations exist, withEnglish and American interpretations (predictably, theAmerican versions have more bitterness, roasted character,and finishing hops, while the English varieties reflect a morecomplex specialty malt character and a more forward esterprofile). Not all Imperial Stouts have a clearly ‘English’ or‘American’ character; anything in between the two variants areallowable as well, which is why it is counter-productive todesignate a sub-type when entering a competition. The widerange of allowable characteristics allow for maximum brewercreativity. Judges must be aware of the broad range of the style,and not try to judge all examples as clones of a specificcommercial beer. History: A style with a long, although not necessarilycontinuous, heritage. Traces roots to strong English portersbrewed for export in the 1700s, and said to have been popularwith the Russian Imperial Court. After the Napoleonic warsinterrupted trade, these beers were increasingly sold inEngland. The style eventually all but died out, until beingpopularly embraced in the modern craft beer era, both inEngland as a revival and in the United States as areinterpretation or re-imagination by extending the style withAmerican characteristics.Characteristic Ingredients:Well-modified pale malt, withgenerous quantities of roasted malts and/or grain. May have acomplex grain bill using virtually any variety of malt. Any typeof hops may be used. American or English ale yeast. Style Comparison: Like a black barleywine with everydimension of flavor coming into play. More complex, with abroader range of possible flavors than lower-gravity stouts. |
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20C. Imperial Stout Stats Commercial Examples Food Pairing Glassware |
IBUs: 50 – 90 OG: 1.075 – 1.115 FG: 1.018 – 1.030 SRM: 30 – 40 ABV: 8.0 – 12.0% CO2 Vol: 2-2.5 App Attn: 70-75 Commercial Examples: American –Bell’s ExpeditionStout, Cigar City Marshal Zhukov’s Imperial Stout, GreatDivide Yeti Imperial Stout, North Coast Old Rasputin ImperialStout, Sierra Nevada Narwhal Imperial Stout;English – Courage Imperial Russian Stout, Le Coq ImperialExtra Double Stout, Samuel Smith Imperial Stout Food Pairing: Big roasted dishes with lots of heavier sauces and intense flavors. Foie Gras, Flour-less chocolate cake, aged cheeses, Steak Au Poive with Roasted fingerling potatoes. Glassware: Snifter, Tulip |
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What are the ABV levels for the Three Strength Classifications of an IPA? |
Session – ABV: 3.0 – 5.0% Standard – ABV: 5.0 – 7.5% Double – ABV: 7.5 – 10.0% |
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22B. American Strong Ale Overall Aroma Appearance Flavor Mouthfeel |
p.pOverall Impression: A strong, full-flavored American alethat challenges and rewards the palate with full malty andhoppy flavors and substantial bitterness. The flavors are boldbut complementary, and are stronger and richer than average strengthpale and amber American ales. Aroma: Medium to high hop aroma, most often presentingcitrusy or resiny notes although characteristics associated withother American or New World varieties may be found (tropical,stone fruit, melon, etc.). Moderate to bold maltiness supportshop profile, with medium to dark caramel a common presence,bready or toasty possible and background notes of light roastand/or chocolate noticeable in some examples. Generallyexhibits clean to moderately fruity ester profile. Moderatealcohol aromatics may be noticeable, but should not be hot,harsh, or solventy. Appearance: Medium amber to deep copper or light brown.Moderate-low to medium-sized off-white to light tan head; mayhave low head retention. Good clarity. Alcohol level andviscosity may present “legs” when glass is swirled. Flavor: Medium to high dextrinous malt with a full range ofcaramel, toffee, dark fruit flavors. Low to medium toasty,bready, or Maillard-rich malty flavors are optional, and canadd complexity. Medium-high to high hop bitterness. The maltgives a medium to high sweet impression on the palate,although the finish may be slightly sweet to somewhat dry.Moderate to high hop flavor. Low to moderate fruity esters.The hop flavors are similar to the aroma (citrusy, resiny,tropical, stone fruit, melon, etc.). Alcohol presence may benoticeable, but sharp or solventy alcohol flavors areundesirable. Roasted malt flavors are allowable but should be abackground note; burnt malt flavors are inappropriate. Whilestrongly malty on the palate, the finish should seem bitter tobittersweet. Should not be syrupy and under-attenuated. Theaftertaste typically has malt, hops, and alcohol noticeable. Mouthfeel: Medium to full body. An alcohol warmth may bepresent, but not be excessively hot. Any astringency presentshould be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to mediumcarbonation. |
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22B. American Strong Ale Comments History Ingredients Style Comparison |
Comments: A fairly broad style that can describe beerslabeled in various ways, including modern Double/ImperialRed/Amber Ales and other strong, malty-but-hoppy beers thataren’t quite in the Barleywine class. Diverse enough to includewhat may be viewed as a strong American Amber Ale withroom for more interpretations of other “Imperial” versions oflower gravity American Ale styles. Many “East Coast” type IPAsmight fit better in this category if they have considerablecrystal malt or otherwise more of a malty-sweet finish. History: While modern craft versions were developed as“imperial” strength versions of American amber or red ales, thestyle has much in common with historic American stock ales.Strong, malty beers were highly hopped to keep as provisionbeers prior to prohibition. There is no continuous legacy ofbrewing stock ales in this manner, but the resemblance isconsiderable. Stone Arrogant Bastard was born out of a batchof pale ale that was mistakenly made with excess ingredients,thus creating what may have been the prototype for theimperial amber/red ale. Great Lakes first brewed Nosferatu inthe early 1990s and called it a stock ale, although they now callit an imperial red ale. So whether by direct historicalinspiration or by accident, the style developed independently inthe craft beer era and has subsequently become quite popular. Characteristic Ingredients: Well-modified pale malt as abase; some character malts would be appropriate, medium todark crystal malts are typical. Citrusy or piney American hopsare common, although any American or New World varietiescan be used in quantity, provided they do not clash with themalt character. Generally uses an attenuative American yeast. Style Comparison: Generally not as strong and as rich as anAmerican Barleywine. More malt balanced than an Americanor Double IPA with more American hop intensity than anEnglish Strong Ale style would tolerate. |
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22B. American Strong Ale Stats Commercial Examples Food Pairing Glassware |
IBUs: 50 – 100 OG: 1.062 – 1.090 FG: 1.014 – 1.024 SRM: 7 – 19 ABV: 6.3 – 10.0% Commercial Examples: Bear Republic Red Rocket Ale,Great Lakes Nosferatu, Terrapin Big Hoppy Monster, PortBrewing Shark Attack Double Red, Stone Arrogant Bastard, Food Pairing: Rich grilled meat dishes, roasted meats, heavier Stews, lamb stew. Glassware: Snifter |
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22C. American Barleywine Overall Aroma Appearance Flavor Mouthfeel |
Overall Impression: A well-hopped American interpretationof the richest and strongest of the English ales. The hopcharacter should be evident throughout, but does not have tobe unbalanced. The alcohol strength and hop bitterness oftencombine to leave a very long finish. Aroma: Hop character moderate to assertive and oftenshowcases citrusy, fruity, or resiny New World varieties(although other varieties, such as floral, earthy or spicy Englishvarieties or a blend of varieties, may be used). Rich maltiness,with a character that may be sweet, caramelly, bready, or fairlyneutral. Low to moderately-strong fruity esters and alcoholaromatics. However, the intensity of aromatics often subsideswith age. Hops tend to be nearly equal to malt in the aroma,with alcohol and esters far behind. Appearance: Color may range from light amber to mediumcopper; may rarely be as dark as light brown. Often has rubyhighlights. Moderately-low to large off-white to light tan head;may have low head retention. May be cloudy with chill haze atcooler temperatures, but generally clears to good to brilliantclarity as it warms. The color may appear to have great depth,as if viewed through a thick glass lens. High alcohol andviscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Strong, rich malt flavor with a noticeable hop flavorand bitterness in the balance. Moderately-low to moderately highmalty sweetness on the palate, although the finish may besomewhat sweet to quite dry (depending on aging). Hopbitterness may range from moderately strong to aggressive.While strongly malty, the balance should always seem bitter.Moderate to high hop flavor (any variety, but often showing arange of New World hop characteristics). Low to moderatefruity esters. Noticeable alcohol presence, but well-integrated.Flavors will smooth out and decline over time, but any oxidizedcharacter should be muted (and generally be masked by thehop character). May have some bready or caramelly maltflavors, but these should not be high; roasted or burnt maltflavors are inappropriate. Mouthfeel: Full-bodied and chewy, with a velvety, luscioustexture (although the body may decline with longconditioning). Alcohol warmth should be noticeable butsmooth. Should not be syrupy and under-attenuated.Carbonation may be low to moderate, depending on age andconditioning. |
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22C. American Barleywine Comments History Ingredients Style Comparison |
Comments: Sometimes known as “Barley Wine” or“Barleywine style ale” (the latter due to legal requirements, notbrewery preference). History: Usually the strongest ale offered by a brewery, oftenassociated with the winter or holiday season and vintage-dated.As with many American craft beer styles, derived from Englishexamples but using American ingredients and featuring a muchmore forward hop profile. One of the first American craft beerversions was Anchor Old Foghorn, first brewed in 1975. SierraNevada Bigfoot, first brewed in 1983, set the standard for thehop-forward style of today. The story goes that when SierraNevada first sent Bigfoot out for lab analysis, the lab called andsaid, “your barleywine is too bitter” – to which Sierra Nevadareplied, “thank you.” Characteristic Ingredients:Well-modified pale maltshould form the backbone of the grist. Some specialty orcharacter malts may be used. Dark malts should be used withgreat restraint, if at all, as most of the color arises from alengthy boil. New World hops are common, although anyvarieties can be used in quantity. Generally uses an attenuativeAmerican ale yeast. Style Comparison: The American version of the Barleywinetends to have a greater emphasis on hop bitterness, flavor andaroma than the English Barleywine, and often featuresAmerican hop varieties. Typically paler than the darker EnglishBarleywines (and lacking in the deeper malt flavors) but darkerthan the golden English Barleywines. Differs from a DoubleIPA in that the hops are not extreme, the malt is more forward,and the body is fuller and often richer. An AmericanBarleywine typically has more residual sweetness than aDouble IPA, which affects the overall drinkability (sipping vs.drinking). |
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22C. American Barleywine Stats Commercial Examples Food Pairing Glassware |
IBUs: 50 – 100 OG: 1.080 – 1.120 FG: 1.016 – 1.030 SRM: 10 – 19 ABV: 8.0 – 12.0% Commercial Examples: Avery Hog Heaven Barleywine,Anchor Old Foghorn, Great Divide Old Ruffian, Rogue OldCrustacean, Sierra Nevada Bigfoot, Victory Old Horizontal Food Pairing: Blue Cheeses, Beef Cheek, Rich Desserts Glassware: Snifter |
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Wheatwine Overall Impression History Ingredients Style Comparison Commercial Examples Food pairing |
Overall Impression: A richly textured, high alcohol sippingbeer with a significant grainy, bready flavor and sleek body.The emphasis is first on the bready, wheaty flavors withinteresting complexity from malt, hops, fruity yeast characterand alcohol complexity. History: A relatively recent American craft beer style that wasfirst brewed at the Rubicon Brewing Company in 1988. Often awinter seasonal, vintage, or one-off release. Breweriesfrequently experiment with this style, leading to a range ofinterpretations. Characteristic Ingredients: Typically brewed with acombination of American two-row and American wheat. Stylecommonly uses 50% or more wheat malt. Any variety of hopsmay be used. May be oak-aged. Style Comparison: More than simply a wheat-basedbarleywine, many versions have very expressive fruity andhoppy notes, while others develop complexity through oakaging. Less emphasis on the hops than American Barleywine.Has roots in American Wheat Beer rather than any Germanwheat styles, so should not have any German weizen yeastcharacter. Food Pairing: Rich roasted meats, Shellfish, pungent cheeses, bread pudding w/ fig sauce. Glassware: Snifter |
