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Read more about the article Distelhäuser Brauerei

Distelhäuser Brauerei

  • Post author:stella starlight
  • Post published:30. March 2021
  • Post category:Breweries

GER | A mid-size brewery with 147 employees, owned by the Bauer family since 1876. Timo Herkert, the master brewer, produces more than 20 types of beer. The “Schwabenkorn” spelt…

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Read more about the article Braucommune in Freistadt

Braucommune in Freistadt

  • Post author:stella starlight
  • Post published:30. March 2021
  • Post category:Breweries

AUT | A real commune, a community in the legal sense. Shares may only be traded among the inhabitants of the 149 houses inside the historical town walls. Hannes Leitner…

Continue ReadingBraucommune in Freistadt

Deschutes Brewery

  • Post author:stella starlight
  • Post published:30. March 2021
  • Post category:Breweries

USA | Founded in Bend, Oregon, in 1988, this brewery is one of today’s big players. Up until today, the independent business has been family- and employee-owned. From the very…

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Read more about the article Weissbräu Schwendl

Weissbräu Schwendl

  • Post author:stella starlight
  • Post published:30. March 2021
  • Post category:Breweries

GER | Weissbräu Schwendl is among the smallest wheat beer breweries in the Chiemgau region. However, in terms of quality, it plays with the big boys, and it has won…

Continue ReadingWeissbräu Schwendl
Read more about the article Diciottozerouno

Diciottozerouno

  • Post author:stella starlight
  • Post published:30. March 2021
  • Post category:Breweries

ITA | Marco and Davide started out as hobby brewers. Since 2014, they have been professionals working out of Oleggio Castello near the shores of Lago Maggiore. „Our beers are…

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Analytics
Original gravity: 11.0 – 15.9 °Plato
Apparent extract: 2.5 – 4.5 °Plato
Alcohol: 3.6 – 5.4 % by weight
4.5 – 6.5 % by volume
Bitterness: 20 – 35 IBU

Description
Bottom or top fermented.

In this category, both lagers and ales with low to high smoke flavor are permitted. Smoke beer variants of other styles such as Smoke Porter or Smoke Weizen are allowed.

A smoke aroma must be clearly recognizable.

The taste notes of malt, hops and smoky flavor should be balanced. Especially with cold- hopped beers there should be a harmony between the hop and smoke flavors.

Bitterness: low to medium.

Hop aroma: low to medium.

No diacetyl.

Beers in this category can be filtered or unfiltered.

Note:
Smoke beers, which fit into the Franconian Rauchbier style are to be sent in the designated category “Smoke Beer Franconian-Style”.

Hopfenaroma: gering bis mittel.

Kein Diacetyl.

Eine Trübung ist zugelassen.

Anmerkung: Rauchbiere, die dem fränkischen Rauchbier Stil entsprechen, sind in der hierfür vorgesehenen Kategorie „Smoke Beer Franconian-Style“ einzusenden.

Typische Vertreter
Smoke Porter

Smoke Stout

Rauchweizen

Analytics
Original gravity: 11.0 – 22.0 °Plato
Apparent extract: 2.0 – 7.0 °Plato
Alcohol: 3.7 – 7.5 % by weight
4.6 – 9.5 % by volume

Description
Top fermentation.

Color: straw yellow up to dark brown.

Intense hop bitterness.

Use of both, traditional European (e.g., English, German or Czech) and “modern” flavor hops (e.g., USA, New Zealand, Australia, but also new German flavour hops) could be used in the cold part of the brewery (“dry hopped”).

Distinct hop characteristics: Depending on the hop varieties as well fruity, citrusy, floral or resinous aroma are possible.

Aroma and flavour: fruity and phenolic.

The malt sweetness is balanced by a clove-like, phenolic and fruity banana note.

Body: light to full-bodied.

Carbon dioxide: high.

No Diacetyl.

This beer may have a yeast turbidity.

Analytics
Original gravity: 16.0 – 22.0 °Plato
Apparent extract: 4.0 – 7.0 °Plato
Alcohol: 5.5 – 7.5 % by weight
6.0 – 9.5 % by volume
Color: ≥ 30 EBC

Description
Top fermented.

Color: strong amber up to dark brown.

The sweetness of malt is balanced with a clove-like phenolic and fruity-estery banana notes.

Hop flavor and aroma: low to medium.

Carbon dioxide: high.

Full-bodied.

The flavor but not the aroma of Weizenbock Dunkel should show a mild roast malt character.

No Diacetyl.

Yeast turbidity possible.

Please note the color ranges to registration!

Analytics
Original gravity: 16.0 – 22.0 °Plato
Apparent extract: 4.0 – 7.0 °Plato
Alcohol: 5.5 – 7.5 % by weight
6.0 – 9.5 % by volume
Color: < 30 EBC

Description
Top fermented.

Color: golden up to amber.

The malt sweetness is balanced with a clove-like phenolic and fruity-estery banana notes.

Hop flavor and aroma: low to medium.

Body: medium to full.

Carbon dioxide: high.

No Diacetyl.

Yeast turbidity possible.

Please note the color ranges to registration!

Analytics
Original gravity: 11.0 – 14.0 °Plato
Apparent extract: 2.0 – 4.0 °Plato
Alcohol: 3.7 – 4.7 % by weight
4.6 – 5.9 % by volume
Bitterness: 10 – 20 IBU

Description
Top fermented.

Color: light to dark yellow.

Aroma and taste: slightly fruity and phenolic.

The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like.

The percentage of wheat malt is at least 50 %.

Hop rates are quite low.

Hop flavor and aroma are not noticeable.

Well attenuated and highly carbonated.

Contains no more yeast, so that almost no yeasty taste is noticeable.

No chill haze.

No Diacetyl.

Beer is filtered.

Analytics
Original gravity: 11.0 – 14.0 °Plato
Apparent extract: 2.0 – 4.0 °Plato
Alcohol: 3.7 – 4.7 % by weight
4.6 – 5.9 % by volume
Bitterness: 10 – 20 IBU
Color: ≥ 30 EBC

Description
Top fermented.

Color: copper to dark brown.

Due to the use of medium colored malts the beer shows a distinct sweet maltiness and caramel or bread character.

Estery and phenolic elements should be evident but subdued.

Hefeweizen is high attenuated and shows a very high carbon dioxide content.

The percentage of wheat malt is at least 50 %.

Hop bitterness: low.

Hop aroma not noticeable.

Full body.

No Diacetyl.

Yeast turbidity possible.

Please note the color ranges to registration!

Analytics
Original gravity: 11.0 – 14.0 °Plato
Apparent extract: 2.0 – 4.0 °Plato
Alcohol: 3.7 – 4.7 % by weight
4.6 – 5.9 % by volume
Bitterness: 10 – 20 IBU
Color: 18 – 29 EBC

Description
Top fermented.

Color: amber notes.

Aroma and taste: fruity and phenolic, slight caramel note.

Taste: pleasant malt sweetness with slight caramel or bread character.

The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like.

The wheat malt percentage is at least 50%, hopping rates are quite low.

Hop flavor and aroma are not noticeable.

Hefeweizen is high attenuated and shows a high carbon dioxide content.

Full body.

No Diacetyl.

Yeast turbidity possible.

Please note the color ranges to registration!

Analytics
Original gravity: 11.0 – 14.0 °Plato
Apparent extract: 2.0 – 4.0 °Plato
Alcohol: 3.7 – 4.7 % by weight
4.6 – 5.9 % by volume
Bitterness: 10 – 20 IBU
Color: < 18 EBC

Description
Top fermented.

Color: very pale to pale amber.

Aroma and flavor: fruity and phenolic.

The phenolic characteristics are often described as clove- or nutmeg-like and they may also be smoky or even vanilla-like.

The wheat malt percentage is at least 50%.

Hopping rates are quite low-

Hop flavor and aroma are not noticeable.

Hefeweizen is high attenuated and shows a high carbon dioxide content.

Noticeable taste of yeast.

Full body.

No Diacetyl.

Yeast turbidity possible.

Please note the color ranges for registration!

Analytics
Original gravity: 6.0- 9.8 °Plato
Apparent extract: 1.0  2-0 °Platc
Alkohol: 2.0 – 3.0 % by weight
2.5 – 3.5 % by volume
Bitterness: 6 – 16 IBU

Description
Top fermented.

Lower original gravity and lower alcohol content than Hefeweizen.

The phenolic and ester aromas (typical for Hefeweizen) are perceptible but less strongly marked than for Hefeweizen.

Hop aroma and flavor: not noticeable.

The flavor profile is less noticeable due to the lower alcohol content.

Body: lower than Hefeweizen.

No Diacetyl.

Yeast turbidity possible.

Analytics
Original gravity: 11.0 – 12.5 °Plato
Apparent extract: 2.0 – 3.0 °Plato
Alcohol: 3.8 – 4.2 % by weight
4.8 – 5.2 % by volume
Bitterness: 20 – 45 IBU

Description
Top fermented.

Color: copper to brown.

Body: medium, malty flavor.

Hop aroma and flavor: low to high.

Altbier can be significantly hopped.

The overall impression is clean, crisp, full-bodied, often with a dry finish.

Low to medium fruity esters.

No Diacetyl.

Turbidity allowed.

Analytics
Original gravity: 16.0 – 25,0 °Plato
Apparent extract: 4.0 – 7.5 °Plato
Alcohol: 5.5 – 9.5 % by weight
7.0 – 12.0 % by volume
Bitterness: >40 IBU

Description
Top Fermented.

Color: deep black.

High alcohol content.

Malt flavor and aroma: high.

Hops and fruity esters: high levels.

Bitterness: medium to high.

Roast malt and bitter aromas should not fully cover the beer character.

Hop aroma: smooth to floral, citrus or herbal.

Diacetyl: very low.

Imperial Stouts aged in wood must be submitted in Category 66:
Wood and Barrel Aged Strong Beer

Analytics
Original gravity: 12.0 – 18.0 °Plato
Apparent extract: 3.0 – 6.0 °Plato
Alcohol: 4.0 – 6.3 % by weight
5.0 – 8.0 % by volume
Bitterness: 15 – 30 IBU

Description
Top Fermented.

Color: dark brown up to deep black.

Minor roasted bitter flavor, full-bodied.

The addition of milk sugar (lactose) before bottling may improve palate fulness.

Malt sweetness, chocolate and caramel flavor dominate the flavor profile and intensify the aroma.

Hops should balance sweetness but not influence flavor or aroma.

Typical Examples
Milk Stout

Cream Stout

Analytics
Original gravity: 9.5 – 16.0 °Plato
Apparent extract: 2.0 – 5.0 °Plato
Alcohol: 3.2 – 5.2 % by weight
4.0 – 7.0 % by volume
Bitterness: 25 – 60 IBU

Description
Top Fermented.

First taste: malty, coffee or chocolate-like.

After taste: characteristic roasted aroma by means of using roasted malt (which often dominates the flavor but also eliminate other impressions).

Special ingredients such as oatmeal, coffee, chocolate, vanilla are permitted depending on the style.

Depending on the Stout variant, the characteristic can range from dry-bitter to creamy- sweet.

Sometimes slightly astringent taste.

Body: medium to full-bodied.

Typical Examples
Dry Stout

Oatmeal Stout

Chocolate Stout

Coffee Stout

(Foreign) Extra Stou

Pastry Stout

Analytics
Original gravity: 15 – 22 °Plato
Apparent extract: 3.0 – 5.5 °Plato
Alcohol: 5.2 – 7.9 % by weight
6.5 – 10.0 % by volume
Bitterness: 20 – 40 IBU

Description
Top-or bottom fermented.

Color: deep ruby/garnet red up to black.

Delicate scents and tastes hinting at caramel, liquorice, cocoa, chocolate, roasted malt and brown sugar.

The roasted malt character should not affect the bitterness or be too stringent A slight scent of smoke is allowed.

Top-fermented, fruity ale aromas are undesirable.

Hop aromas in the background; a delicate floral scent of hops is allowed.

Due to the high original wort, the accent is on alcohol aromas.

Bitterness: slight to medium.

Body: medium to full-bodied underlain by a slight to medium malt sweetness.

No diacetyl.

Analytics
Original gravity: 10.0 – 15.0 °Plato
Apparent extract: 1.5 – 4.0 °Plato
Alcohol: 3.5 – 5.2 % by weight
4.5 – 6.5 % by volume
Bitterness: 20 – 40 IBU

Description
Top Fermented.

Color: medium brown to black.

Roast malt but no roast barley flavor.

Malt aroma: low to medium sweetness up to some bitterness (roast malt) with no burnt or charcoal flavor.

Medium up to full body.

Medium up to high hop bitterness.

Light up to medium hop aroma.

Balanced fruity esters with respect to roast malt and hop bitterness.

Analytics
Original gravity: 14.5 – 21.9° Plato
Apparent extract: 3.6 – 7.6° Plato
Alcohol: 5.0 – 7.2  % by weight
6.3 – 9.1 % by volume
Bitterness: 30 – 65 IBU
Color:  10 – 60 EBC

Description
Top fermentation.

Color: gold-colored to brown.

Character: bulky body with dominant sweet maltiness and pronounced malt aromas. Aromas of nuts, caramel and toffee are just as typical as a clearly recognizable but balanced alcohol aroma.

Roasted malt flavours should be absent or only slightly pronounced.

Depending on the style, fruity ester aromas of the yeast or due to a longer storage can support the malt character.

Hop aroma rather low, hop bitterness low to medium, but always harmoniously integrated.

Diacetyl: slight expression allowed.

Traditional Scotch Ales can have a peat-smoke character.

Turbidity allowed.

Typical  Examples
Wee Heavy

Scotch Ale

Old Ale

Strong Golden Ale

Analytics
Original gravity: 10.0 – 14.0 °Plato
Apparent extract: 2.0 – 3.5 ° Plato
Alcohol: 3.3 – 4.7 % by weight
4.2 – 6.0 % by volume
Bitterness: 15 – 25 IBU

Description
Top-fermented.

Color: copper to dark brown.

Hop bitterness, -flavor and aroma: low.

Biscuit or caramel-type roast-malt aromas should be identifiable.

Body: Medium with sweet maltiness.

Low fruity ester notes allowed.

Very small quantities of diacetyl are permissible.

Turbidity allowed.

Analytics
Original gravity: 8.0 – 12.5 °Plato
Apparent extract: 1.5 – 3.0 °Plato
Alcohol: 2.2 – 4.4 % by weight
2.8 – 5.5 % by volume
Bitterness: 10 – 30 IBU

Description
Top fermented.

Color: light straw up to dark golden.

Light malt character, sometimes with biscuit note.

Bitterness: low to medium.

Hop aroma slightly pronounced.

After-taste: fresh and dry.

Fruity esters are acceptable at low levels.

Diacetyl and sulphur notes should not be noticeable.

These beers are clean and have a thirst-quenching character.

Chill haze at cold temperatures.

Typical Examples
Summer Ale

Analytics
Original gravity: 8.5 – 14.9 °Plato
Apparent extract: 1.5 – 4 °Plato
Alcohol: 2.4 – 4.6 % by weight
3.5 – 6.5 % by volume
Bitterness: 20 – 45 IBU

Description
Top fermented.

Color: golden up to copper.

Bitterness: medium to high.

Body: low to medium.

Low to medium residual malt sweetness.

Smooth notes of Aroma Hops.

Fruity esters and a very low Diacetyl content are acceptable.

Turbidity allowed.

Typical Examples
ESB

Ordinary Bitter

Best Bitte

Special Bitter

Analytics
Original gravity: > 17,0 °Plato
apparent extract: 4,0 – 5,0 °Plato
Alcohol: > 5,5 % by weight
> 7,0 % by volume
Bitterness: > 50 IBU

Description
Top fermented.

Color: deep golden up to dark copper.

Intense hop bitterness, -flavor and –aroma.

Use of aroma hops in the cold part of the brewery (“dry hopped”).

Flavor impression: high alcohol content.

Despite of the intense hop character, a typical Imperial IPA shows a balanced fruity aroma (caused by higher alcohols and esters) with a medium up to intensive malt character.

Distinct and full body.

No Diacetyl.

Chill haze acceptable in case of cold serving temperatures.

Turbidity allowed.

Analytics
Original gravity: 12,0 – 17,0 °Plato
Apparent extract: 1,0 – 4,5 °Plato
Alcohol: 4,0 – 6,0 % by weight
5,0 – 7,5 % by volume
Bitterness: > 50 IBU

Description

Based on American IPAs, numerous new interpretations are created, which that stand out clearly in terms of sensory.

The differences to classical IPAs can appear visually as well as be due to the flavour.

Typical examples:

New England India Pale Ale (NEIPA): An orange-colored milky cloudiness paired with a pronounced fruity sensation and a rather creamy mouthfeel.

Black India Pale Ale: very dark to black colour and dark roasted malt aromas and flavours.

Brut / Dry India Pale Ale: The very dry character with no recognizable sweetness should put the focus on fruitiness.

Glitter India Pale Ale: A metallic look is achieved by adding food-safe glitter particles.

Despite all the optics in this category, a good representative should primarily convince with a pronounced sensory harmony.

Turbidity allowed.

Typical Examples
New England Style IPA

Hazy IPA

Brut oder Dry IPA

Glitter IPA.

Analytics
Original gravity: 12,0 – 17,0 °Plato
Apparent extract: 3,0 – 4,5 ° Plato
Alcohol: 4,0 – 6,0 % by weight
5,0 – 7,5 % by volume
Bitterness: > 50 IBU

Beschreibung
 
Top fermented.

Color: light gold up to dark copper.

Intensive hop bitterness.

“Modern” aroma hops (e.g. USA, New Zealand, Australia, although also New German Flavor Hops) are added in the cold part of the brewery (“dry hopped”).

Floral, fruity, citric, resin-like to strong aroma of hops.

Malt character and palatefulness: medium.

Medium to quite strong hints of fruity ester.

No diacetyl.

Chill haze acceptable in case of cold serving temperatures.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 17,0 °Plato
Apparent extract: 3,0 – 4,5 ° Plato
Alcohol: 4,0 – 6,0 % by weight
4,5 – 7,5 % by volume
Bitterness: > 35 IBU

Description
Top fermented.

Color: light gold up to dark copper.

Intensive hop bitterness.

Traditional European aroma hops (e.g. English, German or Czech) are added in the cold part of the brewery (“dry hopped”).

Hay-like to strong aroma of hops.

Malt character and palatefulness: medium.

Medium hints of fruity ester.

Very small amounts of diacetyl are allowed.

Chill haze acceptable in case of cold serving temperatures.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 14,0 °Plato
Apparent extract: 2,0 – 4,0 °Plato
Alcohol: 3,5 – 4,7 % by weight
4,5 – 6,5 % by volume
Bitterness: 25 – 45 IBU

Description
Color: Gold to copper.

Hop bitterness, -flavor and aroma: Medium to high, however, not too dominant.

Utilisation of small quantities of “modern” aroma hops (America, overseas, however, also German Flavor Hops) in the cold part of the brewery (“dry hopped”) is admissible.

Slightly flowery, fruity, citrus-type hops aromas should be identifiable.

Body: Medium

Malt flavor and aroma: Low to medium, a small caramel character is permissible.

Low to medium fruity ester notes.

No diacetyl.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 14,0 °Plato
Apparent extract: 2,0 – 4,0 °Plato
Aldohol: 3,5 – 4,7 % by weight
4,5 – 6,5 % by volume
Bitterness: 20 – 40 IBU

Description
Color: gold to copper.

Hop bitterness, -flavor and aroma: Medium to high, however, not too dominant.

Utilisation of small quantities of traditional European (English, German or Czech) aroma hops in the cold part of the brewery (“dry hopped”) is admissible.

Body: Medium.

Malt flavor and aroma: Low to medium, a slight caramel character is permissible.

Low to medium fruity ester notes.

Chill haze acceptable in case of cold serving temperatures.

Very small quantities of diacetyl are permissible.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 14,0 °Plato
Apparent extract: 1,5 – 2,5 °Plato
Alcohol: 3,5 – 4,7 % by weight
4,5 – 6,5 % by volume
Bitterness: 6 – 20 IBU

Description
Top fermented.

Color: very light up to light yellow.

Raw materials: malted barley, unmalted wheat and oats (optionally).

Traditionally orange-peel aroma (-extracts) and coriander are added to obtain a balanced flavor, however, a variation of these two additives (e.g., other citrus fruits or other spices) is also allowed as long as the typical Witbier character is recognizable.

Light up to medium fruit and spicy aroma.

Slight turbidity due to bottle fermentation.

Body: low to medium with a certain creaminess.

Bitterness: low.

Hop aroma: hardly noticeable.

Taste: slightly sour.

No Diacetyl.Milde Säure im Geschmack.

Kein Diacetyl

Analytics
Original gravity: 6,0 – 12,0 °Plato
Apparent extract: 1,5 – 3,0 °Plato
Alcohol: 2,0 – 3,8 % by weight
2,0 – 4,9 % by volume
Bitterness: 10 – 60 IBU

Description
Bottom and top fermented.

Color: Straw yellow to dark.

Body: low to medium body, light character.

Malt character: low to medium.

Bitterness: low to high.

Hop aroma: low to high.

A distinctive drinkability is typical of this category. This is achieved by brewing the beer with lower gravity or by using technology and/or recipe to match a light and easy drinking character.

No distinct diacetyl notes.

Note:
Beers of the two categories “German-Style Leichtbier” and “South German-Style Leichtes Weizen” must be sent in these two special categories.

Typische Vertreter
Kölsch-Style

Session Lager

Session IPA

Session Pale Ale

Analytics
Original gravity: 10,0 – 20,0 °Plato
Apparent extract: 1,5 – 3,5 °Plato
Alcohol: 5,1 – 6,7 % by weight
4,7 – 8,5 % by volume
Bitterness: 20 – 60 IBU

Description
Color: light yellow to orange.

Turbidity allowed, the beers become a second fermentation in the bottle.

Fruit flavors derived from the ale-yeasts, especially citrus-like notes, are readily perceptible. Especially when orange peels are used these aromas are sometimes dominant.

Spicy aromas, especially after coriander, spicy peppery and peppery aromas are also recognizable. When spices are added, these aromas are sometimes dominant.

When honey is added, honey-flavors and a light sweetness are allowed.

A characteristic horse odor (similar to a wet horse’s blanket) of Brettanomyces yeasts can be present (also very pronounced).

Earthy and cellar-like aromas are also permitted.

Very sparkling and refreshing.

Medium to strong body / Moderate to evident bitterness.

Aroma hops can be added in the cold part of the brewery (“dry hopped”).

A clear acidity in the taste increases the refreshing character of the beer.

No diacetyl.

Analytics
Original gravity: 7,0 – 16,0 °Plato
Apparent extract: 1,0 – 2,5 °Plato
Alcohol: 2,0 – 5,1 % by weight
2,5 – 6,5 % by volume
Bitterness: 10 – 40 IBU

Descritpion
Color: light yellow to orange.

Turbidity allowed, the beers become a second fermentation in the bottle.

Fruit aromas, especially citrus-like notes, are easily perceptible.

Spices, especially after coriander, clove and peppery aromas are also recognizable.

A characteristic horse odor (similar to a wet horse’s blanket) of Brettanomyces yeasts can be present in small amounts.

Earthy and cellar-like aromas are also permitted.

Very sparkling and refreshing in the drink.

Slim to medium body.

Light to medium bitterness, only slightly noticeable hop aromas.

Mild but noticeable acidity in the taste promotes the refreshing character of the beer.

No diacetyl.

Typical Example:
Farmhouse Ale

Analytics
Original gravity: 9,0 – 18,0 °Plato
Apparent extract: 1,0 – 3,5 °Plato
Alcohol: 2,8 – 6,7 % by weight
3,5 – 8,5 % by volume
Bitterness: 5 – 20 IBU

Description
Spontaneous fermentation.

Color: bright yellow to amber, or according to the fruit used.

The beers of this category should be made with traditional spontaneous fermentation and aged in the old wooden barrels and therefore represent the typical lactic acid and Brettanomyces flavors. Acetic acid may also be detectable in low concentration. Geuze, are traditionally bottle conditioned with a relatively high concentration of carbon dioxide. Lambic, on the other hand, can be bottled with very low carbon dioxide levels.

Traditional Fruit Geuze is fermented and matured with fruits in old wooden barrels. Therefore, the fruit sweetness should be largely fermented and only very little residual sweetness should be recognizable. The respective fruit aroma should be harmonious and recognizable.

Bitterness: very low.

No or only low diacetyl.

Haze is common due to bottle fermentation.

Typical Examples:
Oude Fruit Geuze

Oude Lambic

Oude Geuze

Analytics
Original gravity: > 11 °Plato
Apparent extract: > 2 °Plato
Alcohol: > 4,0 % by weight
> 5,0 % by volume
Bitterness: k. A.

Description
Beers which have been aged in a wooden barrel over a longer period of time, or were matured in contact with wood, and as a result sensory traits are identifiable which have originated from the wood with which it was in contact (e.g. aromas reminiscent of vanilla, coconut, tobacco, caramel, honey, black tea or earthy aromas).

Due to the special ageing process, these beers can also have a very low CO2 content; beers without foam can therefore also be regarded as typical of this type.

Color: light yellow to dark brown.

Pronounced acidity, either of a lactic acid or citric acid character (acetic acid is allowed in small amounts).

Overtly, unbalanced sourness is a fault.

Hop bitterness is very low.

No diacetyl.

A characteristic “horsey” smell of Brettanomyces is allowed.

The beers can be of a dry nature and their acidic character rounded off by a slight to medium sweetness.

Fruity-ester aromas and slight to clear traces of their barrel fermentation are just as typical of these types of beer as aromas reminiscent of tobacco, sherry and vanilla.

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:
• Type of beer before being aged in wood
• Type of wood used (new or old, oak or other wood type)

Typical Examples:
Flemish or Flanders Red

Oude Bruin

Analytics
Original gravity: 8,0 – 20,0 °Plato
Apparent extract: 1,5 – 4,5 °Plato
Alcohol: 2,8 – 8,0 .% by weight
3,5 – 10,0 % by volume
Bitterness: 5 – 35 IBU

Description
Bottom or top fermented.

Color: depending on the fruit addition.

The beers of this category can be brewed with the addition of any kind of fruit or fruit juice. The fruit content should be largely fermented.

The beer and fruit should form a harmonious unit, whereby as well the respective character of the underlying beer style as a balanced and natural fruit character should be recognizable.

The fruit aroma should not be artificial.

Overtly, unbalanced sourness is a fault.

The hop character should not cover the fruit character.

No diacetyl flavor.

Turbidity is allowed.

All Fruit Geuze which do not have the suffix “Oude” in their name and are therefore sweet/sour balanced and show less or now Brettanomyces character are to be submitted in this category.

Fruit beers with a pronounced milk-sour character should be submitted in the “Fruit Sour Beer” category.

Beer mixed with soft drinks or fruit juice are NOT included in this category.

Eine Trübung ist zulässig.

In dieser Kategorie sind alle Fruit Geuze einzureichen, die nicht den Zusatz „Oude“ in der Bezeichnung tragen und, daher eher süß/sauer balanciert sind und wenig bis keinen Brettanomyces Charakter zeigen.

Fruchtbiere mit einem ausgeprägt milchsauren Charakter sollten in der Kategorie Fruit Sour Beer eingereicht werden.

Biermischgetränke zählen ausdrücklich NICHT zu dieser Kategorie.

Typische Vertreter:
Italian Grape Ale

Fruit Geuze (nicht Oude Fruit Geuze)

Analytics
Original gravity: 5,0 – 12,0 °Plato
Apparent extract: 1,5 – 3,0 °Plato
Alcohol: 2,0 – 4,5 % by weight
2,5 – 5,5 % by volume
Bitterness: 5 – 25 IBU
Bottom or top fermented.

Color: light yellow to dark brown, or according to the used fruit.

If the beers were stored in wooden barrels, the overall flavor should not be affected by the wood.

Pronounced but balanced acid, either lactic acid or citric acid character; Acetic acid is allowed in low quantity, if it is integrated harmoniously in the overall flavor.

Overtly, unbalanced sourness is a fault.

A characteristic horse smell (like wet horse blanket) of Brettanomyces yeast may be present in small quantity, if harmoniously integrated.

When fruit is used, it should be largely fermented and should be in balance with the beer character.

The beers are relatively dry, a slight sweetness can round off the acid character.

Hop Bitterness: very low to medium.

No diacetyl.

Turbidity is allowed.

Typical representatives of “Sour Beer” are beers that have been fermented using lactic acid bacteria.

Note:
Sour Beers with recognizable wood barrel aging aromas should be submitted in the category “Wood and Barrel Aged Sour Beer”. Classic Belgian Lambic, Geuze, and Fruit Geuze should be submitted in the designated category “Traditional Belgian Lambic, Geuze and Fruit Geuze”.

Typische Vertreter:
Catharina Sour

Berliner Weiße

Gose

Lichtenhainer

Broyhan

Analytics
Original gravity: 16,0 – 22,0 °Plato
Apparent extract: 2,5 – 4,0 °Plato
Alcohol: 5,5 – 8,0 % by weight
7,0 – 10,0 % by volume
Bitterness: 20 – 40 IBU

Description
Top fermented.

Color: light yellow up to amber.

Complex character, sometimes mild spicy with a sometimes clove-like character.

Fruity banana esters are accepted but not necessary.

Body: medium to full with a neutral hop / malt balance.

Warming and sweet but light after-taste.

Hop aroma noticeable, hop bitterness medium.

Dense and mousse-like foam.

Traditional Tripels are bottle conditioned and may have a slight yeast haze.

Analytics
Original gravity: 13,0 – 18,0 °Plato
Apparent extract: 2,5 – 4,0 °Plato
Alcohol: 5,0 – 6,7 % by weight
6,0 – 8,5 V% by volume
Bitterness: 20 – 35 IBU

Description
Top fermented.

Color: amber to dark-brown.

Medium to full body.

Malt character: sweet, nutty, chocolate-like and roasted notes.

Hop aroma: medium.

Bitterness: medium.

Hop flavor: low.

Diacetyl: low.

Low to medium levels of fruity esters (especially banana).

Low to medium levels of phenolic notes by means of fermentation by-products.

Dense and mousse-like foam.

Traditional Dubbels are bottle conditioned and may have a slight yeast haze

Analytics
Original gravity: 15,0 – 25,0 °Plato
Apparent extract:  2,5 – 6,0 °Plato
Alcohol: > 5,0 % by weight
> 6,5 % by volume
Bitterness: 15 – 50 IBU
Color: ≥ 30 EBC

Description
Top fermented.

Color: dark amber to black.

Hop bitterness and flavour: low to medium.

Body and character: pronounced and full bodied with a noticeably high alcohol content. A distinct sweet malt aroma with caramel, chocolate and roasted aromas is just as typical as aromas of dried fruit. Typical yeast aromatics from Belgian yeast strains should be recognizable. Intense and alcohol-aromatic finish.

Low levels of phenolic notes from fermentation by-products are allowed.

No or very little diacetyl notes.

Analytics
Original gravity: 18,0 – 22,0 °Plato
Apparent extract: 3,5 – 5,5 °Plato
Alcohol: 5,6 – 6,8 % by weight
6,5 – 10,0 % by volume
Color: < 29 EBC

Description
Bottom fermented.

Color: light yellow up to light amber.

Malt character: dominant with distinct body.

Strong alcohol aroma.

Hop bitterness and flavor: medium.

Please note the color and alcohol ranges for registration!

Analytics
Original gravity: 16,0 – 17,9 °Plato
Apparent extract: 3,5 – 6,0 °Plato
Alcohol: 5,0 – 6,4 % by weight
6,2 – 8,0 % by volume
Color: ≥ 30 EBC

Description
Bottom fermented.

Color: copper up to black.

Malt character: dominant but not too sweet.

Full body.

No astringent roast malt character.

High alcohol content.

Hop bitterness and flavor: rather low.

Fruity esters: low to medium.

Please note the color and alcohol ranges for registration!

Analytics
Original gravity: 16,0 – 17,9 °Plato
Apparent extract: 3,0 – 5,5 °Plato
Alcohol: 5,2 – 6,4 % by weight
6,2 – 8,0 % by volume
Color: < 29 EBC

Description
Bottom fermented.

Color: light yellow up to light amber.

Maibock should be registered in this category.

Malt aroma and flavor: noticeable.

Body: full to medium, high alcohol content.

Hop bitterness: medium.

Hop flavor and aroma: low to medium.

Fruity esters: low.

Diacetyl: not noticeable or very low.

Please note the color- and alcohol ranges for registration!

Analytics
Original gravity: 10 – 13 °Plato
Apparent extract: 2,0 – 4,5 °Plato
Alcohol: 3,1 – 4,4 % by weight
4,0 – 5,8 % by volume
Bitterness: 20 – 30 IBU
Color: > 60 EBC

Description
Bottom fermented.

Color: almost black up to deep black.

Malt: roast malt with the characteristic bitterness.

Malt flavor and aroma: clean, slightly sweet.

Hop bitterness: low to medium.

Hop flavor and aroma: slightly noticeable.

No fruity esters.

Diacetyl: low content acceptable.

Typical Examples:
Bohemian-Style Schwarzbier

Tmavé Ležák

Analytics
Original gravity: 11,0 – 13,0 °Plato
Apparent extract: 2,0 – 4,0 °Plato
Alcohol: 3,5 – 4,7 % by weight
4,5 – 5,9 % by volume
Bitterness: 22 – 32 IBU
Color: > 60 EBC

Description
Bottom fermented.

Color:dark brown upto almost black.

Aroma: light to medium roasted notes desired, as well as light coffee-like aromas and liquorice notes.

Malt flavor and aroma: clean, low sweetness.

Hop bitterness: low up to medium.

Hop flavor and aroma: low but noticeable.

No fruity esters or Diacetyl.

Analytics
Original gravity: 15,0 – 23,0 °Plato
Apparent extract: 2,0 – 5,0 °Plato
Alcohol: > 5,0 Gew.%
> 6,5 Vol.%
Bitterness: 15 – 50 IBU
Color: < 29 EBC

Description
Top fermented.

Color: straw yellow to bright amber.

Hop bitterness and hop aroma: slight to pronounced.

Body and character: rather slender body in relation to the original wort and alcohol content. The alcohol content is high, but tends not to be in the front and the character of the beer should remain rather elegant in relation to the high original gravity.

Recognizable and multi-layered fruity flavours, which can come from both the hops and the used Belgian ale yeast.

Low to moderate levels of phenolic notes by fermentation by-products are allowed.

Medium malt character.

No diacetyl.

Analytics
Original gravity: 11,0 – 15,0 °Plato
Apparent extract: 2,0 – 3,5 °Plato
Alcohol: 3,5 – 5,0 % by weight
4,5 – 6,5 % by volume
Bitterness: 15 – 30 IBU

Description
Top fermented.

Color: Light up to deep golden.

Hop bitterness, flavor and aroma: low but noticeable.

Body: light to medium, slight malt aroma.

Low to medium fruity esters.

Low levels of phenolic notes by means of fermentation by-products.

Low caramel or roasted malt flavor.

No Diacetyl.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 14,0 °Plato
Apparent extract: 2,0 – 4,0 °Plato
Alcohol: 3,5 – 4,7 % by weight
4,5 – 5,9 % by volume
Bitterness: 15 – 25 IBU
Color: 40 – 60 EBC

Description
Bottom fermented.

Color: medium up to dark brown.

Malt aroma: strong.

Hop bitterness: clean and balanced.

A classic European-Style dark should have chocolate-like, bread- or biscuit-like aroma caused by the use of Munich dark malt. A small percentage of chocolate or roast malts may be used.

Hop flavor and aroma: low but noticeable.

No fruity esters or Diacetyl.

Beer is filtered.

No chill haze.

Analytics
Original gravity: 12,0 – 14,0 °Plato
Apparent extract: 2,3 – 3,5 °Plato
Alcohol: 4,0 – 4,8 % by weight
5,0 – 6,7 % by volume
Bitterness: 18 – 30 IBU

Description
Bottom fermented.

Color: straw up to deep golden.

Hop bitterness: medium.

Hop flavor and aroma: noticeable but low.

Malt character: slightly sweet, no caramel.

Body: medium.

No fruity esters or Diacetyl.

Beer is filtered.

No chill haze.

Analytics
Original gravity: 18,0 – 22,0 °Plato
Apparent extract: 3,5 – 5,5 °Plato
Alcohol: 5,6 – 6,8 % by weight
6,5 – 10,0 % by volume
Color: ≥30 EBC

Description
Bottom fermented.

Color: copper up to black.

Malt character: dominant with sweet notes No astringent roasted malt character.

Full body.

Strong alcohol aroma.

Hop bitterness and flavor: slightly pronounced Fruity esters: low to medium.

Please note the color and alcohol ranges for registration!

Analytics
Original gravity: 11,0 – 12,9 °Plato
Apparent extract: 2,0 – 3,5 °Plato
Alcohol: 3,6 – 4,5 % by weight
4,0 – 5,9 % by volume
Bitterness: 25 – 70 IBU

Description
Bottom fermented.

Color: straw yellow to gold.

Bitterness: high.

Hop aroma: intense.

The overall aroma should be characterized by hop aroma; the origin of the hop varieties has no restriction. The use of hops in the cold part of the brewery (“dry hopped”) is expressly desired.

Degree of fermentation: high.

Body: slim to medium.

Low residual sweetness.

No diacetyl.

Turbidity allowed.

Analytics
Original gravity: 11,0 – 11,9 °Plato
Apparent extract: 2,0 – 3,0 °Plato
Alcohol: 3,3 – 4,1 % by weight
4,1 – 5,1 % by volume
Bitterness: 10 – 15 IBU

Description
Bottom fermented.

Bitterness: very low.

Body: low to medium, slightly malty Taste: neutral, slightly sweet.

No caramel character.

No fruity esters or Diacetyl.

Beer is filtered.

No chill haze.

Analytics
Original gravity: 11,0 – 11,9 °Plato
Apparent extract: 1,5 – 3,0 °Plato
Alcohol: 3,7 – 4,2 % by weight
4,7 – 5,4 % by volume
Bitterness: 15 – 25 IBU

Description
Bottom fermented.

In contrast to Bavarian Hell, Austrian Märzen is allowed to be brewed with up to 25% adjuncts. This can contribute to a dryer character as well as a higher degree of fermentation and, as a result also a bit higher alcohol content.

Color: golden.

Bitterness: low.

Body: medium, malty.

Hop bitterness and flavor is low and balanced with the malt in order to keep the typical characteristics.

No caramel character.

No fruity esters or Diacetyl.

Beer is filtered.

No chill-haze.

Analytics
Original gravity: 11,0 – 11,9 °Plato
Apparent extract: 2,0 – 3,0 °Plato
Alcohol: 3,7 – 4,1 % by weight
4,5 – 5,2 % by volume
Bitterness: 15 – 25 IBU

Description
Bottom fermented.

Color: straw up to golden.

Bitterness: low.

Body: medium, malty.

Low levels of sulphur components caused by yeast.

Hop bitterness and flavor is low and balanced with the malt in order to keep the typical characteristics.

No caramel character.

No fruity esters or Diacetyl.

Beer is filtered.

No chill-haze.

Analytics
Original gravity: 13,0 – 14,5 °Plato
Apparent extract: 3,0 – 5,0 °Plato
Alcohol: 4,3 – 5,0 % by weight
5,2 – 6,7 % by volume
Bitterness: 18 – 35 IBU

Description
Bottom fermented.

Color: golden.

Body: medium to strong, sweet, malty.

Malt character: clean, slightly sweet.

Flavor and aroma: slight bread or biscuit like malt character Hop bitterness: clean
Hop flavor and aroma: low but noticeable.

No fruity esters or Diacetyl.

Beer is filtered.

No chill haze.

Analytics
Original gravity: 13,0 – 14,0 °Plato
Apparent extract: 3,0 – 5,0 °Plato
Alcohol: 4,3 – 5,0 % by weight
5,2 – 6,7 % by volume
Bitterness: 18 – 28 IBU

Description
Bottom fermented.

Color: amber notes.

Palateful body, sweet, malty.

Hop bitterness: clean.

Malt character: slightly roasted rather than strongly caramel (though a low level of light caramel is acceptable).

Flavor and aroma: slight bread or biscuit like malt character Hop flavor and aroma: low but noticeable and clean.

No fruity esters or Diacetyl.

Beer is filtered.

No chill haze

Analytics
Original gravity: 7 – 11° Plato
Apparent extract: 1,8 – 3° Plato
Alcohol: 3,0 – 3,6 % by weight
3,5 – 4,0 % by volume
Bitterness: 20 – 40 IBU

Description
Bottom fermented.

Color: golden to dark brown.

A lighter, refreshing everyday version of a Bohemian Lager with less intensity.

Due to the lower original gravity, less body and alcohol.

A pale color version (Světlé) has less sweetness, while the dark version (Tmavé) has clearly sweet and dark malt flavours.

Hop bitterness: low to medium and very balanced.

Fine and reserved hop aromas.

Small amounts of diacetyl permitted.

Very good and dense foam.

Turbidity is allowed.

Typical Examples
Světlé Výčepní

Tmavé Výčepní

Polotmavé Výčepní

Analytics
Original gravity: 11,0 – 12,9 °Plato
Apparent extract: 2,5 – 4,5 °Plato
Alcohol: 3,1 – 4,3 % by weight
4,0 – 5,5 % by volume
Bitterness: 20 – 40 IBU

Description
Bottom fermented.

Color: rich yellow up to deep gold.

Noticeable body (more than German-Style Pilsner) Hop bitterness: high and balanced.

Hop flavor and aroma: moderate.

Malty, slightly sweet, medium body.

Diacetyl: low content acceptable.

Dense and rich foam.

Turbidity allowed.

Typical Examples
Bohemian-Style Pilsner

Bohemian-Style Lager

Světlé Ležák

Analytics
Original gravity: 11,0 – 12,9 °Plato
Apparent extract: 1,5 – 3,0 °Plato
Alcohol: 3,6 – 4,3 % by weight
4,0 – 5,5 % by volume
Bitterness: 25 – 50 IBU

Description
Bottom fermented.

Color: light straw up to golden.

Hop bitterness: high.

Hop flavor and aroma: moderate, quite obvious.

However, the aroma may be not be characterized by the utilization of aromatic hops by dry hopping.

Attenuation degree: high.

Body: medium to light.

Flavor and aroma: little residual sweetness.

No fruity esters or Diacetyl.

Dense and rich foam.

Beer is filtered.

No chill haze.

Analytics
Original gravity: 6,0 – 9,5 °Plato
Apparent extract: 1,5 – 2,5 °Plato
Alcohol: 2,0 – 3,0 % by weight
2,0 – 3,5 % by volume
Bitterness: 14 – 28 IBU

Decription
Bottom fermented.

Low body.

Malt character: low to medium.

Hop bitterness: low to medium.

Hop flavor and aroma: low to medium.

No fruity esters or Diacetyl.

Turbidity allowed
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