The Dukes of Ale Beer Style Guide

as updated for the 1997 New Mexico State Fair Pro-Am

Please use this style guide to determine the category in which to enter your beer.

Your beer entry should be represented by a three element code.

1. Category (A,B or C)
2. Class (1-10)
3. Sub-Class (a-g)

Meads should be identified by

• Class (D1-D5)
• Four parameter designation
  1. Variety of honey
  2. Strength
  3. Sweetness
  4. Carbonation level
• Special ingredients for all non-traditional meads (D2-D5)

A. ALE

1. Big Brittish Ales

   a)

   Barley Wine

   b)

   English Old / Strong Ale

   c)

   Scottish Strong Ale

2. Robust English Ale

   a)

   India Pale Ale

   b)

   English Strong (Extra Special) Bitter

3. Light Scottish Ale

   a)

   Scottish Light Ale

   b)

   Scottish Heavy Ale

   c)

   Scottish Export Ale

4. Brown and Mild Ales

   a)

   English Light Mild

   b)

   English Dark Mild

   c)

   English Brown

   d)

   American Brown

5. Traditional English Ale

   a)

   Classic English Pale Ale

   b)

   English Ordinary Bitter

   c)

   English Best (Special) Bitter

6. American Pale Ale

   a)

   American Pale Ale

7. Porter

   a)

   Robust Porter

   b)

   Brown Porter

8. Traditional Stout

   a)

   Classic Irish-Style Dry Stout

   b)

   Foreign-Style Stout

9. Robust Stout

   a)

   Sweet Stout

   b)

   Oatmeal Stout

   c)

   Imperial Stout

10. American Micro

    a)

    American Wheat

    b)

    Blonde Ale

    c)

    Amber Ale

B. LAGER

1. American Standards

   a)

   American Lager

   b)

   American Style Light Lager

   c)

   American Lager/Ale or Cream Ale

   d)

   American Style Premium Lager

   e)

   Dry Lager

   f)

   Malt Liquor

   g)

   American Dark Lager

2. Bock

   a)

   Traditional Bock

   b)

   German Style Helles Bock Maibock

   c)

   Doppelbock

   d)

   Eisbock

3. Munich and Dortmund Lagers

   a)

   Munich Dunkel

   b)

   Muenchner Style Helles

   c)

   Dortmunder or European Style Export

4. Pilsener

   a)

   German Pilsener

   b)

   Bohemian Pilsener

5. Vienna and Märzen Oktoberfest

   a)

   Vienna

   b)

   Märzen/Oktoberfest

C. SPECIALTY

The brewer must provide aditional information about their beer for many of the Specialty styles. Please provide this information on your entry forms.

1. Mixed Ale-Lager Styles

   a)

   Kölsch

   b)

   Düsseldorf Style Altbier

   c)

   California Common Beer

2. German Wheat Beers

   a)

   Weizen/Weissbier

   b)

   Dunkelweizen

   c)

   Weizenbock

3. Belgian and French Ales

   a)

   Abbey Double

   b)

   Abbey Triple

   c)

   Belgian Ale

   d)

   Belgian Strong Ale

   e)

   Bière de Garde

   f)

   Saison

4. Sour Beers

   a)

   Oud Bruin Flanders Brown/Red

   b)

   Oud Bruin, with fruit (Specify fruit) Flanders Brown/Red

   c)

   Wit

   d)

   pLambic and pGueue

   e)

   pLambic, with fruit (Specify fruit)

   f)

   Berliner Weisse

5. Smoked and Schwarzbier

   a)

   Bamberg Style Rauchbier

   b)

   Classic Style Smoked Beer (Specify classic style)

   c)

   Other Smoked Beer (Specify description as for Specialty category)

   d)

   Schwarzbier

6. Fruit and Vegetable Beer

   a)

   Fruit and Vegetable Beer (Specify lager/ale, fruit, classic style if appropriate)

7. Herb and Spice Beer

   a)

   Herb and Spice Beer (Specify lager/ale, spices, and classic style if appropriate)

8. Specialty (Misc.), and Chili Beer

   a)

   Specialty Beer (Specify special ingredients, techniques, amount of chili or classic style if appropriate)