American Amber Ale
These have medium-high to high maltiness with medium to low caramel character. They are characterized by American-variety hops, which produce medium hop bitterness, flavor and aroma, usually darker in color, have more caramel flavor and less hop aromatics
American Pale Ale
An American interpretation of a classic English style. Characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character, producing medium to medium-high hop bitterness, flavor and aroma. They have medium body an
English-Style Bitter
A very sessionable, lower-alcohol, malt-driven style. Broad style description commonly associated with cask-conditioned beers. The light- to medium-bodied ordinary bitter is gold to copper in color, with a low residual malt sweetness. Hop bitterness is me
Blonde Ale
One of the most approachable styles, a golden or blonde ale is an easy-drinking beer that is visually appealing and has no particularly dominating malt or hop characteristics. Rounded and smooth, it is an American classic known for its simplicity. These b
English-Style Pale Ale
Stands for "extra special bitter." This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evi
Amber American Lager
A widely available, sessionable craft beer style that showcases both malt and hops, are a medium-bodied lager with a toasty or caramel-like malt character. Hop bitterness can range from very low to medium-high. Brewers may use decoction mash and dry-hoppi
German-Style Dunkel
Sometimes referred to as a Munchner dunkel, should have chocolate-like, roast malt, bread-like or biscuit-like aromas that come from the use of Munich dark malt.This beer does not offer an overly sweet impression, but rather a mild balance between malt sw
German-Style Marzen / Oktoberfest
A beer rich in malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. This style used to be seasonally available in the spring.
{Pale to Reddish Brown}
German-Style Schwarzbier
Sometimes called black lagers, they may remind some of German-style dunkels, but are drier, darker and more roast-oriented. These very dark brown to black beers have a surprisingly pale-colored foam head (not excessively brown) with good cling quality. Th
Vienna-Style Lager
Ranges from copper to reddish brown in color. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low
American Brown Ale
Roasted malt, caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. These have evident low to medium hop flavor and aroma and medium to high hop bitterness. The history of this style dates back to homebrewers w
English-Style Brown Ale
Ranges from dryer (Northern English) to sweeter (Southern English) maltiness. Roast malt tones (chocolate, nutty) may sometimes contribute to the flavor and aroma profile. Hop bitterness is very low to low, with very little hop flavor and aroma. Known for
English-Style Mild
Malt and caramel are part of the flavor and aroma profile, while licorice and roast malt tones may sometimes contribute as well. Hop bitterness is very low to low. Brewers are known to make lighter-colored versions as well as the more common "dark mild.
American IPA
Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, a
English-Style IPA
Steeped in lore (and extra hops), the IPA is a stronger version of a pale ale. Characterized by stiff English-style hop character (earthy, floral) and increased alcohol content. English yeast lends a fruity flavor and aroma. This style strikes a balance b
Imperial IPA
High hop bitterness, flavor and aroma. Hop character is fresh and evident from utilization of any variety of hops. Alcohol content is medium-high to high and notably evident with a medium-high to full body. The intention of this style is to exhibit the fr
American-Style Wheat Wine Ale
Part of the "strong ale" category, this ale is not derived from grapes as its name might suggest. Made with at least 50 percent wheat malt, this full-bodied beer features bready and candy flavors, and finishes with a great deal of malty sweetness. These b
American Wheat Beer
Color is pale to light amber. This beer can be made using either ale or lager yeast. Generally brewed with at least 30 percent malted wheat. These beers are typically served with the yeast in the bottle, and pour cloudy. Traditionally more hoppy than a Ge
Belgian-Style Wheat Beer
Are brewed using unmalted wheat, sometimes oats and malted barley, spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by a brewer Pierre Celis in the 1960s. This style is
Berliner-Style Weisse
Low in alcohol and refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do sho
German-Style Dunkelweizen
Could be considered a cross between a German-style dunkel and a hefeweizen. Distinguished by its sweet maltiness and chocolate-like character, it can also have banana and clove (and occasionally vanilla or bubblegum) esters from weizen ale yeast.
{Copper-
German-Style Hefeweizen
Are straw to amber in color and made with at least 50 percent malted wheat. The aroma and flavor of comes largely from the yeast and is decidedly fruity (banana) and phenolic (clove). There are multiple variations to this style. Filtered versions and dark
American Barley Wine
These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high
American Imperial Red Ale
The use of American hops in this ale lends to the perception of medium hop bitterness, flavor and aroma. Coupled with a solid malt profile, this should be a beer with balance between hop bitterness and malt sweetness. Some breweries will choose to bottle-
British-Style Barley Wine Ale
A strong ale that leans heavily on malt characteristics for flavor. With a wide color range and typically high in alcohol, this is a style that is often aged and will evolve well over time. As they advance in age, these beers develop oxidative characteris
English-Style Old Ale
A distinctive quality of these ales is that their yeast undergoes an aging process (often for years) in bulk storage or through bottle conditioning, which contributes to a rich, wine-like and often sweet oxidation character. Ales that are copper-red to ve
Belgian-Style Blonde Ale
Typically easy-drinking, with a low but pleasing hop bitterness. This is a light- to medium-bodied ale, with a low malt aroma that has a spiced and sometimes fruity-ester character. Sugar is sometimes added to lighten the perceived body. This style is med
Belgian Style Dubbel
Ranges from brown to very dark in color. They have a malty sweetness and can have cocoa and caramel aromas and flavors. Hop bitterness is medium-low to medium. Yeast-generated fruity esters (especially banana) can be apparent. Often bottle-conditioned, a
Belgian-Style Golden Strong Ale
These beers are fruity, complex and often on the higher end of the ABV spectrum, yet are approachable to many different palates. Look for a characteristic spiciness from Belgian yeast and a highly attenuated dry finish. This style is traditionally drier a
Belgian-Style Pale Ale
These pale ales are gold to copper in color and can have caramel or toasted malt flavor. The style is characterized by low but noticeable hop bitterness, flavor and aroma. These beers were inspired by British pale ales. They are very sessionable.
{Gold to
Belgian-Style Quadrupel
These beers are amber to dark brown in color. Caramel, dark sugar and malty sweet flavors dominate, with medium-low to medium-high hop bitterness. Have a relatively light body compared to their alcoholic strength. If aged, oxidative qualities should be mi
Belgian-Style Saison
Beers in this category are gold to light amber in color. Often bottle-conditioned, with some yeast character and high carbonation. May have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. Specialty ingr
Belgian-Style Tripel
Complex, sometimes mild spicy flavor characterizes this style. Yeast-driven complexity is common. Are often on the higher end of the ABV spectrum, yet are approachable to many different palates. These beers are commonly bottle-conditioned and finish dry.
American Cream Ale
This is a mild, pale, light-bodied ale, made using a warm fermentation (top or bottom fermenting yeast) and cold lagering. Despite being called an ale, when being judged in competitions it is acceptable for brewers to use lager yeast.
{Straw to Gold}
French-Style Biere de Garde
The name translates as "beer for keeping." This style is popping up more and more from U.S. producers. Blond, amber and brown versions exist. This style is characterized by a toasted malt aroma and slight malt sweetness. Flavor of alcohol is evident. Ofte
California Common
This beer style is brewed with lager yeast but fermented at ale fermentation temperatures. There is a noticeable degree of toasted malt and/or caramel-like malt character in flavor and often in aroma. Often referred to as "steam beer" and made famous by A
German-Style Brown / Altbier
These ales strike a balance between hop and malt flavors and aromas, but can have low fruity esters and some peppery and floral hop aromas. Before Germany had lager beer, it had ales. These pay homage to one rebel region in _________ which did not lean in
German-Style Kolsch
Light in color and malt character, this style's fermentation process yields a light vinous character which is accompanied by a slightly dry, crisp finish. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold
Irish-Style Red
This is a balanced beer that uses a moderate amount of kilned malts and roasted barley to give the color for which it's named. With a medium hop characteristic on the palate, this typically amber-colored beer is brewed as a lager or ale and can have a med
American Imperial Porter
These porters should have no roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness.
{Black}
Baltic-Style Porter
A smooth, cold-fermented and cold-lagered beer brewed with lager yeast. Because of its alcoholic strength, it may include very low to low complex alcohol flavors and/or lager fruitiness such as berries, grapes and plums (but not banana; ale-like fruitines
English-Style Brown Porter
These have no roasted barley or strong burnt/black malt character. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium. Softer, sweeter and more caramel-like than a robust porter, with less alcohol and body. Porters
Robust Porter
Often features more bitter and roasted malt flavor than a brown porter, but not quite as much as a stout. These have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the shar
Smoke Porter
Typically the base for this style is a robust porter that is given smoky depth thanks to wood-smoked malt. Traditionally, brewers will cite the specific wood used to smoke the malt, and different woods will lend different flavors to the finished product.
American Imperial Stout
These are the strongest in alcohol and body of the stouts. Black in color, these beers typically have an extremely rich malty flavor and aroma with full, sweet malt character. Bitterness can come from roasted malts or hop additions.
{Black}
American Stout
A coffee- and chocolate-forward ale, but with a hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention high. The additio
English-Style Oatmeal Stout
The addition of oatmeal adds a smooth, rich body to these beers. These are dark brown to black in color. Roasted malt character is caramel-like and chocolate-like, and should be smooth and not bitter. Coffee-like roasted barley and malt aromas are promine
English-Style Sweet Stout / Milk Stout
Malt sweetness, chocolate and caramel should dominate the flavor profile and contribute to the aroma. It also should have a low to medium-low roasted malt/barley-derived bitterness. Milk sugar (lactose) lends the style more body. This beer does use lactos
Irish-Style Dry Stout
These beers achieve a dry-roasted character through the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high. This beer is ofte
German-Style Bock
Are traditionally all-malt brews and are high in malt sweetness. Malt character should be a balance of sweetness and toasted or nut-like malt. Translates as "goat"!
{Dark Brown to Very Dark}
German-Style Doppelbock
This style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, this style is very food-friendly and rich in mellanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty swee
German-Style Maibock
Also called "heller bock" (meaning "pale bock"), this style is paler in color and more hop-centric than traditional bock beers. A lightly toasted and/or bready malt character is often evident.
{Pale to Light Amber}
German-Style Weizenbock
This beer is a wheat version of a German-style bock, or a bigger and beefier dunkelweizen. Malt mellanoidins and weizen ale yeast are the star ingredients. If served with yeast, the appearance may appropriately be very cloudy.With flavors of bready malt a
Scotch Ale / Wee Heavy
Are overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. A caramel character is often part of the profile. Some examples feature a light smoked peat flavor. This style could be considered the Scottish version of an English-style bar
Scottish-Style Ale
Scottish-style ales vary depending on strength and flavor, but in general retain a malt-forward character with some degree of caramel-like malt flavors and a soft and chewy mouthfeel. Some examples feature a light smoked peat flavor. Hops do not play a hu
American Brett
These unique beers vary in color and can take on the hues of added fruits or other ingredients. Horsey, goaty, leathery, phenolic and some fruity acidic character derived from Brettanomyces organisms may be evident, but in balance with other components of
American Sour
The acidity present in these beers is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash, or produced during fermentation by the use of various microorganisms. These beers may derive their sou
Belgian-Style Flanders
An ale with character and balance, thanks to lactic sourness and acetic acid. Cherry-like flavors are acceptable, as is malt sweetness that can lend bitterness and a cocoa-like character. Oak or other wood-like flavors may be present, even if the beer was
Belgian-Style Fruit Lambic
Often known as cassis, framboise, kriek, or peche, a fruit lambic takes on the color and flavor of the fruit it is brewed with. It can be dry or sweet, clear or cloudy, depending on the ingredients. Notes of Brettanomyces yeast are often present at varied
Belgian Style Lambics / Gueze
Naturally and spontaneously fermented beers with high to very high levels of esters, plus bacterial and yeast-derived sourness that sometimes includes acetic flavors. Are not blended, while the __________ blends old and new ___________ which are re-fermen
Contemporary Gose
Straw to medium amber, gose is cloudy from suspended yeast. A wide variety of herbal, spice, floral or fruity aromas. Salt (table salt) character is traditional in low amounts, but may vary from absent to present. Body is low to medium-low. Low to medium
American Lager
Has little in the way of hop and malt character. A straw to gold, very clean and crisp, highly carbonated lager.
{Straw to Gold}
Bohemian-Style Pilsener
These have a slightly sweet and evident malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is perceived as medium with a low to medium-low level of noble-type hop aroma and flavor. This style originated in 1842, with _______
European-Style Export
This beer has the malt-forward flavor and sweetness of a German-style helles, but the bitter base of a German-style pilsener. This lager is all about balance, with medium hop character and firm but low malt sweetness. Look for toasted malt flavors and spi
German-Style Helles
Means "pale in color," as these beers are often golden. They are similar in flavor to adjunct-influenced lagers, but possess more advanced pilsener malt flavor and have a touch more sweetness, and are less dry in the finish. A full-bodied lager that puts
German-Style Pilsener
A malty residual sweetness can be perceived in aroma and flavor. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. This style is lighter in color and body and has a lower perceived hop bitterne
American Black Ale
Characterized by the perception of caramel malt and dark roasted malt flavor and aroma. Hop bitterness is perceived to be medium-high to high. Hop flavor and aroma are medium-high. Fruity, citrus, piney, floral and herbal character from hops of all origin
Chocolate Beer
This is an ale or lager that benefits from the addition of dark chocolate or cocoa. More common in porters, stouts and brown ales, where the grain bill better complements the confectionery ingredient, it can be added to other styles as well. Overt bittern
Coffee Beer
This can be either a lager or ale with coffee added to boost flavor. While stouts and porters are popular base styles for coffee beer, many craft breweries are experimenting with other styles, like cream ales and India pale ales. Brewers may steep the bea
Fruit and Field Beer
Are made with fruit, or fruit extracts are added during any portion of the brewing process, providing obvious yet harmonious fruit qualities. Some utilize vegetables and herbs.
Herb and Spice Beer
This is a lager or ale that contains flavors derived from flowers, roots, seeds or certain fruits or vegetables. Typically the hop character is low, allowing the added ingredient to shine through. The appearance, mouthfeel and aromas vary depending on the
Honey Beer
Both lagers and ales can be brewed with honey. Some brewers will choose to experiment with ingredients, while others will add honey to traditional styles. Overall the character of honey should be evident but not totally overwhelming. A wide variety of hon
Pumpkin Beer
One of the most popular seasonal beers, this is a lager or ale that is brewed with fresh or processed pumpkin or winter squash. Since the fruit does not have much of a taste by itself, many craft brewers have taken to adding spices typically found in pump
Rye Beer
These beers can be made using either ale or lager yeast. The addition of rye to a beer can add a spicy or pumpernickel character to the flavor and finish. Color can also be enhanced and may become more red from the use of rye. The ingredient has come into
Session Beer
This beer style is not defined by flavors or aromas, which can place it in almost any style category. Instead, what makes a session beer is primarily refreshment and drinkability. Any style of beer can be made lower in strength than described in the class
Smoke Beer
When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. Any style of beer can be smoked; the goal is to reach a balance between the style's charac
Specialty Beer
Special ingredients used in this style should be distinctive and evident in either the aroma, flavor or overall balance of the beer. This style category is a catch-all. Any specialty beer that does not fit other specialty beer styles would be appropriatel