DoA Specialty Beer Style Descriptions

Category C
(SPECIALTY)

16) Mixed Ale-Lager Styles
Aroma Appearance Flavor Body
a) Kölsch
3.5-5 SRM 20-30 IBU OG 1.042-46
Kölsch is warm-fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden color and a slightly dry, winy and subtly sweet palate. Caramel character should not be evident. The body is light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer which is fermented using ale or lager yeasts. Fruity esters should be minimally perceived, if at all. Chill haze should be absent or minimal.
b) Düsseldorf Style Altbier
11-19 SRM 25-48 IBU OG 1.044-48
Copper to brown in color, this German ale may be highly hopped (though the 25 to 35 IBU range is more normal for the majority of altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be evident in the flavor. The overall impression is clean, crisp and flavorful. Fruity esters should be low. No diacetyl or chill haze should be perceived.
c) California Common Beer
8-17 SRM 35-45 IBU OG 1.040-55
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. Uses lager yeast. Fermented at warm temperatures, but aged at cold temperatures.

16) Mixed Ale-Lager Styles
	Aroma	Appearance	Flavor	Body
a) Kölsch
3.5-5 SRM	20-30 IBU	OG 1.042-46
Kölsch is warm-fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden color and a slightly dry, winy and subtly sweet palate. Caramel character should not be evident. The body is light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer which is fermented using ale or lager yeasts. Fruity esters should be minimally perceived, if at all. Chill haze should be absent or minimal.
b) Düsseldorf Style Altbier
11-19 SRM	25-48 IBU	OG 1.044-48
Copper to brown in color, this German ale may be highly hopped (though the 25 to 35 IBU range is more normal for the majority of altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be evident in the flavor. The overall impression is clean, crisp and flavorful. Fruity esters should be low. No diacetyl or chill haze should be perceived.
c) California Common Beer
8-17 SRM	35-45 IBU	OG 1.040-55
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. Uses lager yeast. Fermented at warm temperatures, but aged at cold temperatures.

17) German Wheat Beers
Aroma Appearance Flavor Body
a) Weizen/Weissbier
3-9 SRM 10-15 IBU OG 1.046-56
The aroma and flavor of a weissbier is decidedly fruity and phenolic. The phenolic characteristics are often described as clove or nutmeg and can be smoky or even vanillalike. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Weissbier is well-attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium to full-bodied beer. Bananalike esters are often present. If yeast is present, the beer will appropriately have yeast flavor and a characteristically fuller mouthfeel. No diacetyl should be perceived.
b) Dunkelweizen
16-23 SRM 10-15 IBU OG 1.048-56
This beer style is characterized by a distinct sweet maltiness, and roasted malt and chocolatelike character, but the estery and phenolic elements of a pale weissbier still prevail. Color can range from copper-brown to dark brown. Carbonation and hop bitterness are similar to a pale South-German-style weissbier. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. No diacetyl should be perceived.
c) Weizenbock
5-30 SRM 10-15 IBU OG 1.066-80
This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content. The malty sweetness of a weizenbock is balanced with a clovelike phenolic and fruity-estery banana element to produce a well-rounded aroma and flavor. As is true with all German wheat beers, hop rates are low, and carbonation is high. It has a medium to full body. If dark, a mild roast malt character should emerge in flavor and, to a lesser degree, in the aroma. No diacetyl should be perceived.

17) German Wheat Beers
	Aroma	Appearance	Flavor	Body
a) Weizen/Weissbier
3-9 SRM	10-15 IBU	OG 1.046-56
The aroma and flavor of a weissbier is decidedly fruity and phenolic. The phenolic characteristics are often described as clove or nutmeg and can be smoky or even vanillalike. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Weissbier is well-attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium to full-bodied beer. Bananalike esters are often present. If yeast is present, the beer will appropriately have yeast flavor and a characteristically fuller mouthfeel. No diacetyl should be perceived.
b) Dunkelweizen
16-23 SRM	10-15 IBU	OG 1.048-56
This beer style is characterized by a distinct sweet maltiness, and roasted malt and chocolatelike character, but the estery and phenolic elements of a pale weissbier still prevail. Color can range from copper-brown to dark brown. Carbonation and hop bitterness are similar to a pale South-German-style weissbier. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. No diacetyl should be perceived.
c) Weizenbock
5-30 SRM	10-15 IBU	OG 1.066-80
This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content. The malty sweetness of a weizenbock is balanced with a clovelike phenolic and fruity-estery banana element to produce a well-rounded aroma and flavor. As is true with all German wheat beers, hop rates are low, and carbonation is high. It has a medium to full body. If dark, a mild roast malt character should emerge in flavor and, to a lesser degree, in the aroma. No diacetyl should be perceived.

18) Belgian and French Ales
Aroma Appearance Flavor Body
a) Belgian Abbey Double
10-14 SRM 18-25 IBU OG 1.060-70
Dark amber to brown. Sweet malty aroma. Faint hop aroma ok. Medium to full body. Malty, plum-like flavor. Very low bitterness, no hop flavor. Medium to high carbonation. Low to medieum esters. No roasted flavors or diacetyl.
Doubles should be malty and sweet with a noticeable plum character. Modest alcohol flavor is ok, as are low levels of esters, but the malt flavors should predominate. Doubles are usually lighter in body than their maltiness would suggest, with a fairly moussy carbonation that produces a very nice head.
Commercial examples: Westmalle Dubbel (6.5% ABV), Affligem Double (7% ABV), Grimbergen Double (6.2% ABV), Steenbrugge Double (6.5% ABV).
b) Triple
3.5-5.5 SRM 18-25 IBU OG 1.080-96
Light or pale color. Low ester, malt or hop aroma ok. Low hop bitterness or flavor ok. Malt sweetness in flavor ok. Low esters ok. Medium to full body. High carbonation. No diacetyl. Strength should be evident; alcohol flavor ok.
This is a strong, very pale beer with a relatively neutral character, by Belgian standards. These beers should have low esters (by Belgian standards), and comparatively light body and flavor for their strength. Frequently they are slightly sweet. Alcoholic strength should be evident, followed by a subtle mix of yeast products and hop and malt flavors. Some commercial examples are well hopped, but most are not. Some spicy (phenol) character is ok. High carbonation levels are the norm.
Commercial examples: Brugse Tripel (9.5% ABV), Affligem Tripel (9% ABV), Grimbergen Tripel (8.13% ABV), Steenbrugge Tripel (9% ABV).
c) Belgian Ale
3.5-12 SRM 20-30 IBU OG 1.044-54
Pale to brown. Bitterness, hop flavor and aroma should be noticeable, with noble or classic types preferred. Low to medium esters. Low malt aroma, restrained caramel or toasted malt flavor ok. Medium body. No diacetyl or alcohol flavors. Medium carbonation.
An easily drinkable everyday beer. These are generally beers of standard strength that combine subtle Belgian-tasting yeast flavors with noticeable hop character that is frequently pilsner-like, leaving a pleasant lingering bitterness in the aftertaste. Subtlety, finesse and balance are the most important factors.
Commercial examples: Rubens Blond, Celis Pale Bock.
d) Belgian Strong Ale
3.5-20 SRM 16-30 IBU OG 1.064-1.120
Pale to dark brown. Low hop bitterness and aroma ok, should blend with other flavors. Medium to high esters in flavor and aroma. Phenols ok. Often highly aromatic. Spices or orange ok. Strength evident, but alcohol flavor subdued or absent. Medium to full body, sometimes with a high terminal gravity. Medium to high carbonation. No roasted flavors or diacetyl.
Should be formulated to show off yeast character, with all other ingredients playing a supporting role. The flavor may be subtly complex, but should not be crowded. Body is comparatively light for beers of this strength, due to use of brewing adjuncts or of pilsner malt only. High carbonation also helps; these beers should feel like mousse on the palate and have an impressive head. The best examples may be noticeably strong but still have no alcohol flavor. Flemish examples tend toward higher terminal gravities (1.025-1.050). Trappist strong ale and Saison clones should be should be submitted in this category.
Commercial examples: Corsendonk blond (8% ABV), Corsendonk brown (8% ABV), Saison Dupont (6.5% ABV), Gouden Carolus (7% ABV), Scaldis (12% ABV), Duvel (8.5% ABV), Brigand (9% ABV), Oerbier (7.5% ABV), Arabier (8% ABV), Bos Keun (7% ABV), Stille Nacht (8% ABV), Pauwel Kwak (8% ABV), Celis Grand Cru.
e) Bière de Garde
8-12 SRM 25-30 IBU OG 1.060-80
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.
f) Saison
3.5-10 SRM 20-40 IBU OG 1.048-80
Brewed in France and Belgium during the spring for the summer. It is often only 50% attenuated (fermented). Fermentation is inhibited by the use of multiple strains of yeast that work quickly but not thoroughly. Hard water may have helped provide the body, mouth-feel and extraction of flavors from the grains. Brewed predominantly from pale malt, gaining color through a lengthy boil. Sometimes a small portion of spelt (a variety of wheat) , or raw oats or raw rice was used. Fruity with a pungent sourness and hop aroma, they are often dry-hopped. Low malt aroma. The style is crisp, tart, and refreshing. Distinctively bitter but not assertive. Bottled-conditioned with additional yeast added to the bottle. The profile includes a thick, dense, rocky head on a fairly well-carbonated beer with a palate of some tart, citric notes. Light to medium body. Slight acidity and low diacetyl are OK.
Commercial examples: Saison Dupont, Saison Silly, Saison Enghien, Saison Regal, Saison de Pipaix, Saison 1900.

18) Belgian and French Ales
	Aroma	Appearance	Flavor	Body
a) Belgian Abbey Double
10-14 SRM	18-25 IBU	OG 1.060-70
Dark amber to brown. Sweet malty aroma. Faint hop aroma ok. Medium to full body. Malty, plum-like flavor. Very low bitterness, no hop flavor. Medium to high carbonation. Low to medieum esters. No roasted flavors or diacetyl. Doubles should be malty and sweet with a noticeable plum character. Modest alcohol flavor is ok, as are low levels of esters, but the malt flavors should predominate. Doubles are usually lighter in body than their maltiness would suggest, with a fairly moussy carbonation that produces a very nice head. Commercial examples: Westmalle Dubbel (6.5% ABV), Affligem Double (7% ABV), Grimbergen Double (6.2% ABV), Steenbrugge Double (6.5% ABV).
b) Triple
3.5-5.5 SRM	18-25 IBU	OG 1.080-96
Light or pale color. Low ester, malt or hop aroma ok. Low hop bitterness or flavor ok. Malt sweetness in flavor ok. Low esters ok. Medium to full body. High carbonation. No diacetyl. Strength should be evident; alcohol flavor ok. This is a strong, very pale beer with a relatively neutral character, by Belgian standards. These beers should have low esters (by Belgian standards), and comparatively light body and flavor for their strength. Frequently they are slightly sweet. Alcoholic strength should be evident, followed by a subtle mix of yeast products and hop and malt flavors. Some commercial examples are well hopped, but most are not. Some spicy (phenol) character is ok. High carbonation levels are the norm. Commercial examples: Brugse Tripel (9.5% ABV), Affligem Tripel (9% ABV), Grimbergen Tripel (8.13% ABV), Steenbrugge Tripel (9% ABV).
c) Belgian Ale
3.5-12 SRM	20-30 IBU	OG 1.044-54
Pale to brown. Bitterness, hop flavor and aroma should be noticeable, with noble or classic types preferred. Low to medium esters. Low malt aroma, restrained caramel or toasted malt flavor ok. Medium body. No diacetyl or alcohol flavors. Medium carbonation. An easily drinkable everyday beer. These are generally beers of standard strength that combine subtle Belgian-tasting yeast flavors with noticeable hop character that is frequently pilsner-like, leaving a pleasant lingering bitterness in the aftertaste. Subtlety, finesse and balance are the most important factors. Commercial examples: Rubens Blond, Celis Pale Bock.
d) Belgian Strong Ale
3.5-20 SRM	16-30 IBU	OG 1.064-1.120
Pale to dark brown. Low hop bitterness and aroma ok, should blend with other flavors. Medium to high esters in flavor and aroma. Phenols ok. Often highly aromatic. Spices or orange ok. Strength evident, but alcohol flavor subdued or absent. Medium to full body, sometimes with a high terminal gravity. Medium to high carbonation. No roasted flavors or diacetyl. Should be formulated to show off yeast character, with all other ingredients playing a supporting role. The flavor may be subtly complex, but should not be crowded. Body is comparatively light for beers of this strength, due to use of brewing adjuncts or of pilsner malt only. High carbonation also helps; these beers should feel like mousse on the palate and have an impressive head. The best examples may be noticeably strong but still have no alcohol flavor. Flemish examples tend toward higher terminal gravities (1.025-1.050). Trappist strong ale and Saison clones should be should be submitted in this category. Commercial examples: Corsendonk blond (8% ABV), Corsendonk brown (8% ABV), Saison Dupont (6.5% ABV), Gouden Carolus (7% ABV), Scaldis (12% ABV), Duvel (8.5% ABV), Brigand (9% ABV), Oerbier (7.5% ABV), Arabier (8% ABV), Bos Keun (7% ABV), Stille Nacht (8% ABV), Pauwel Kwak (8% ABV), Celis Grand Cru.
e) Bière de Garde
8-12 SRM	25-30 IBU	OG 1.060-80
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.
f) Saison
3.5-10 SRM	20-40 IBU	OG 1.048-80
Brewed in France and Belgium during the spring for the summer. It is often only 50% attenuated (fermented). Fermentation is inhibited by the use of multiple strains of yeast that work quickly but not thoroughly. Hard water may have helped provide the body, mouth-feel and extraction of flavors from the grains. Brewed predominantly from pale malt, gaining color through a lengthy boil. Sometimes a small portion of spelt (a variety of wheat) , or raw oats or raw rice was used. Fruity with a pungent sourness and hop aroma, they are often dry-hopped. Low malt aroma. The style is crisp, tart, and refreshing. Distinctively bitter but not assertive. Bottled-conditioned with additional yeast added to the bottle. The profile includes a thick, dense, rocky head on a fairly well-carbonated beer with a palate of some tart, citric notes. Light to medium body. Slight acidity and low diacetyl are OK. Commercial examples: Saison Dupont, Saison Silly, Saison Enghien, Saison Regal, Saison de Pipaix, Saison 1900.

19) Sour Beers
Aroma Appearance Flavor Body
a) Oud Bruin
Flanders Brown/Red
10-20 SRM 15-25 IBU OG 1.044-60
Red, deep copper or deep brown with red tints. Acidic aroma with some fruitiness. Flavor sweet, sour and fruity, esp. cherry-like with some caramel malt character. Lactic, acetic and oak flavors ok. Attenuation low to medium. Medium carbonation, body medium to full. Low bitterness, no hop flavor or aroma. No diacetyl.
Richly colored with a fruity, acidic aroma and an intensely fruity, sweet and sour palate. Sourness varies in commercial examples, many of which are filtered and sweetened. Color and body should come mostly from caramel malts.
Commercial examples: Liefmans Goudenband (5.1% ABV), Rodenbach Grand Cru (6.5% ABV).
b) Oud Bruin (with fruit)
Flanders Brown/Red
10-20 SRM 15-25 IBU OG 1.044-60
Like the standard Oud Bruin, with addition of raspberries, cherries or other fruit. Fruit character should be clearly defined and prominent but blend well with other flavors. Fruit may provide additional acidity. Commercial examples: Liefmans Framboise (5.7% ABV), Liefmans Kriek.
c) Wit
2-4 SRM 15-22 IBU OG 1.044-55
Yellow/gold, cloudy when chilled. Coriander flavor and mild acidity essential, but flavors must be well blended. Wheat and bitter orange peel flavors desirable. Mild hop flavor and aroma ok. Low to medium bitterness and esters. Low to medium body, medium or higher carbonation. No diacetyl.
These beers should be average in gravity with a hazy yellow color and a dense, dazzling white head. May or may not have a slightly orangey aroma (due primarily to the coriander), or mild hop aroma (preferably floral rather than spicy). Body should be medium or a bit lighter, and the carbonation should be reasonably aggressive. Bitterness should be low, mild acidity is essential, no alcohol flavor. Esters are ok, but shouldn't predominate. Should be very drinkable.
Commercial examples: Celis White (4.7% ABV, 50% raw wheat, 50% malted barley), Riva Blanche (5% ABV, sold as Dentergems in Belgium), Blanche de Bruges, Blanche des Neiges.
d) pLambic and pGueue
6-15 SRM 12-16 IBU OG 1.044-56
Clean sourness. No hop bitterness, flavor or aroma. Very low carbonation for lambics, high carbonation for gueuze. Light body and high attenuation. Brettanomyces and lactic character predominate in aroma and flavor. Mild enteric and acetic flavors ok. Cloudiness ok. Pale, dry. No diacetyl, alcohol or rancid flavors.
Lambic is unblended and has gone flat due to ageing (up to 3 years). Gueuze is a blend of old and young lambic, and is carbonated. Gueuze is similar to champagne in body and head: very high carbonation contriburtes to light body, as does wheat content. May or may not have ahead. Color varies from straw to fruit-colored. Often dry and quite sour with prominent brettanomyces character in both palate and aroma, including aromas like horse blanket, straw, sweat, barn, and enteric. Some sourness usually detectable in aroma. Should taste bright, not spoiled or rotten.
Commercial examples: Cantillon gueuze (5% ABV), Boon gueuze. Filtered, sweetened versions include Lindeman's gueuze and Gueuze St. Louis.
e) pLambic (with fruit)
15-21 IBU OG 1.040-72
As pLambic, usually carbonated. Should have noticeable color from fruit adjunct. May or may not have fruit aroma. Intensity of fruit flavor varies, but a lingering, pleasant fruitiness is an asset. Brett and sourness should still be very noticeable. Often very dry. No alcohol flavor.
Commercial examples: Cantillon kriek, Cantillon Rose deGambrinus, Boon kriek, Boon Marriage Parfait, Boon 1986 framboise (6.2% ABV). Filtered, sweetened versions include Lindemans Framboise, Kriek and Peche.
f) Berliner Weisse
2-4 SRM 3-6 IBU OG 1.028-32
This is the lightest of all the German wheat beers. The unique combination of a yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated and very light-bodied. The carbonation of a Berliner weisse is high and hop rates are very low. Hop character should not be perceived. Fruity esters are evident. No diacetyl should be perceived.

19) Sour Beers
	Aroma	Appearance	Flavor	Body
a) Oud Bruin Flanders Brown/Red
10-20 SRM	15-25 IBU	OG 1.044-60
Red, deep copper or deep brown with red tints. Acidic aroma with some fruitiness. Flavor sweet, sour and fruity, esp. cherry-like with some caramel malt character. Lactic, acetic and oak flavors ok. Attenuation low to medium. Medium carbonation, body medium to full. Low bitterness, no hop flavor or aroma. No diacetyl. Richly colored with a fruity, acidic aroma and an intensely fruity, sweet and sour palate. Sourness varies in commercial examples, many of which are filtered and sweetened. Color and body should come mostly from caramel malts. Commercial examples: Liefmans Goudenband (5.1% ABV), Rodenbach Grand Cru (6.5% ABV).
b) Oud Bruin (with fruit) Flanders Brown/Red
10-20 SRM	15-25 IBU	OG 1.044-60
Like the standard Oud Bruin, with addition of raspberries, cherries or other fruit. Fruit character should be clearly defined and prominent but blend well with other flavors. Fruit may provide additional acidity. Commercial examples: Liefmans Framboise (5.7% ABV), Liefmans Kriek.
c) Wit
2-4 SRM	15-22 IBU	OG 1.044-55
Yellow/gold, cloudy when chilled. Coriander flavor and mild acidity essential, but flavors must be well blended. Wheat and bitter orange peel flavors desirable. Mild hop flavor and aroma ok. Low to medium bitterness and esters. Low to medium body, medium or higher carbonation. No diacetyl. These beers should be average in gravity with a hazy yellow color and a dense, dazzling white head. May or may not have a slightly orangey aroma (due primarily to the coriander), or mild hop aroma (preferably floral rather than spicy). Body should be medium or a bit lighter, and the carbonation should be reasonably aggressive. Bitterness should be low, mild acidity is essential, no alcohol flavor. Esters are ok, but shouldn't predominate. Should be very drinkable. Commercial examples: Celis White (4.7% ABV, 50% raw wheat, 50% malted barley), Riva Blanche (5% ABV, sold as Dentergems in Belgium), Blanche de Bruges, Blanche des Neiges.
d) pLambic and pGueue
6-15 SRM	12-16 IBU	OG 1.044-56
Clean sourness. No hop bitterness, flavor or aroma. Very low carbonation for lambics, high carbonation for gueuze. Light body and high attenuation. Brettanomyces and lactic character predominate in aroma and flavor. Mild enteric and acetic flavors ok. Cloudiness ok. Pale, dry. No diacetyl, alcohol or rancid flavors. Lambic is unblended and has gone flat due to ageing (up to 3 years). Gueuze is a blend of old and young lambic, and is carbonated. Gueuze is similar to champagne in body and head: very high carbonation contriburtes to light body, as does wheat content. May or may not have ahead. Color varies from straw to fruit-colored. Often dry and quite sour with prominent brettanomyces character in both palate and aroma, including aromas like horse blanket, straw, sweat, barn, and enteric. Some sourness usually detectable in aroma. Should taste bright, not spoiled or rotten. Commercial examples: Cantillon gueuze (5% ABV), Boon gueuze. Filtered, sweetened versions include Lindeman's gueuze and Gueuze St. Louis.
e) pLambic (with fruit)
	15-21 IBU	OG 1.040-72
As pLambic, usually carbonated. Should have noticeable color from fruit adjunct. May or may not have fruit aroma. Intensity of fruit flavor varies, but a lingering, pleasant fruitiness is an asset. Brett and sourness should still be very noticeable. Often very dry. No alcohol flavor. Commercial examples: Cantillon kriek, Cantillon Rose deGambrinus, Boon kriek, Boon Marriage Parfait, Boon 1986 framboise (6.2% ABV). Filtered, sweetened versions include Lindemans Framboise, Kriek and Peche.
f) Berliner Weisse
2-4 SRM	3-6 IBU	OG 1.028-32
This is the lightest of all the German wheat beers. The unique combination of a yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated and very light-bodied. The carbonation of a Berliner weisse is high and hop rates are very low. Hop character should not be perceived. Fruity esters are evident. No diacetyl should be perceived.

20) Smoked and Schwarzbier
Aroma Appearance Flavor Body
a) Bamberg Style Rauchbier
10-20 SRM 20-30 IBU OG 1.048-52
Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted malty sweet and full bodied with low to medium hop bitterness. "Noble-type" hop flavor is low, but perceptible. Low "noble-type" hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.
b) Classic Style Smoked Beer refer to individual classic styles
Any classic style of beer can be smoked. The goal is to reach a balance between the style's character and the smoky properties.
c) Other Smoked Beer Open to interpretation
Any beer to which smoke flavors have been added.
d) Schwarzbier
25-30 SRM 22-30 IBU OG 1.044-52
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.

20) Smoked and Schwarzbier
	Aroma	Appearance	Flavor	Body
a) Bamberg Style Rauchbier
10-20 SRM	20-30 IBU	OG 1.048-52
Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted malty sweet and full bodied with low to medium hop bitterness. "Noble-type" hop flavor is low, but perceptible. Low "noble-type" hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.
b) Classic Style Smoked Beer	refer to individual classic styles
Any classic style of beer can be smoked. The goal is to reach a balance between the style's character and the smoky properties.
c) Other Smoked Beer	Open to interpretation
Any beer to which smoke flavors have been added.
d) Schwarzbier
25-30 SRM	22-30 IBU	OG 1.044-52
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.

21) Fruit and Vegetable Beer
Aroma Appearance Flavor Body
a) Fruit and Vegetable Beer
5-50 SRM 5-70 IBU OG 1.030-110
Any beers using fruits or vegetables as an adjunct in either primary or secondary fermentation, providing obvious, yet harmonious, fruit and vegetable qualities. Fruit and vegetable qualities should not be overpowered by hop character. If a fruit or vegetable (such as juniper berry or chili pepper) has an herbal or spice quality, it is more appropriate to enter it in the Herb and Spice Beer category.
Brewer to specify lager/ale and fruit type
b) Classic-Style Fruit and Vegetable Beer refer to individual classic styles
Any classic-style beer using fruits or vegetables as part of the flavor profile and providing obvious, yet harmonious, fruit and vegetable qualities.
Brewer to specify classic style and fruit type

21) Fruit and Vegetable Beer
	Aroma	Appearance	Flavor	Body
a) Fruit and Vegetable Beer
5-50 SRM	5-70 IBU	OG 1.030-110
Any beers using fruits or vegetables as an adjunct in either primary or secondary fermentation, providing obvious, yet harmonious, fruit and vegetable qualities. Fruit and vegetable qualities should not be overpowered by hop character. If a fruit or vegetable (such as juniper berry or chili pepper) has an herbal or spice quality, it is more appropriate to enter it in the Herb and Spice Beer category. Brewer to specify lager/ale and fruit type
b) Classic-Style Fruit and Vegetable Beer	refer to individual classic styles
Any classic-style beer using fruits or vegetables as part of the flavor profile and providing obvious, yet harmonious, fruit and vegetable qualities. Brewer to specify classic style and fruit type

22) Herb and Spice Beer
Aroma Appearance Flavor Body
a) Herb and Spice Beer
5-50 SRM 5-70 IBU OG 1.030-110
Use of herbs or spices (derived from roots, seeds, fruits, vegetables, flowers, etc.) other than hops to create a distinct character. Under-hopping allows the spice or herb to contribute to the flavor profile.
Brewer to specify Lager/Ale and spices used.
b) Classic-Style Herb and Spice Beer Brewer to specify classic style and spices used.
refer to individual classic styles
Any classic-style beer using herbs or spices as part of the flavor profile and providing obvious, yet harmonious, herb and spice flavor.

22) Herb and Spice Beer
	Aroma	Appearance	Flavor	Body
a) Herb and Spice Beer
5-50 SRM	5-70 IBU	OG 1.030-110
Use of herbs or spices (derived from roots, seeds, fruits, vegetables, flowers, etc.) other than hops to create a distinct character. Under-hopping allows the spice or herb to contribute to the flavor profile. Brewer to specify Lager/Ale and spices used.
b) Classic-Style Herb and Spice Beer	Brewer to specify classic style and spices used. refer to individual classic styles
Any classic-style beer using herbs or spices as part of the flavor profile and providing obvious, yet harmonious, herb and spice flavor.

23) Specialty (Misc.), and Chili Beer
Aroma Appearance Flavor Body
a) Specialty Beer
1-100 SRM 0-100 IBU OG 1.030-110
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 (Steinbier); 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.
Brewer to specify special ingredients or techniques.
b) Classic Style Specialty Beer Brewer to specify classic style and special ingredients or techniques.
refer to individual classic styles
Any classic ale or lager to which special ingredients have been added or a special process has been used. For example, honey Pilsener, maple porter, sorghum stout, pumpkin pale ale, worts heated with white-hot stones (Steinbier), 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.
c) Chili Beer
2-15 SRM 15-30 IBU OG 1.030-65
These beers are generally pale, but can range into the red or amber regions. Flavor and aroma should accentuate malt and chili. Hop rates should be low in both bitterness and flavor. A chili beer should seek a pleasant sweet malt / hot chili balance. The balance can range from neutral to distinctly but not overpoweringly hot.
Brewer to specify ale/lager and intensity of hot flavor (mild, hot, very hot).

DoA Specialty Beer Style Descriptions

Category C (SPECIALTY)

Aaron Birenboim (505) 293-0110 beer@ptree.abq.nm.us http://www.swcp.com/~aaron/

Category C
(SPECIALTY)

Aaron Birenboim
(505) 293-0110
beer@ptree.abq.nm.us
http://www.swcp.com/~aaron/