Styles of Beer - World Beer Awards 2007

Beers of the World

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	Styles of Beer


	ALE


	PALE ALE


	STANDARD PALE ALE


	Best Bitter Warm fermented, pronounced malt and fruit, balanced by generous hop aroma and bitterness. Generally 4-4.8% ABV Bitter Warm fermented, big hop aroma and palate, some fruit, juicy and biscuity malt. Generally 3.4-3.9% ABV Blonde / Golden Ale Warm fermented, light malt, citrus fruit, big hop aroma and bitterness. Juicy malt on palate and finish with continuing hop bitterness and fruit. The ABV ranges can vary Kolsch Malt on nose and palate, soft, creamy palate from soft water, with light fruit and perfumy hops. Generally 4.5-5% ABV Light Please enter bitter or blonde / golden ale style category	Low Carb Ales that have been specifically brewed to have a low carbohydrate content. The ABV ranges can vary Rye Beer made with a high proportion of rye. Warm fermented, big dark and spicy malt aroma with dark fruit and peppery hops. Bready, biscuity, grainy palate with dark fruit and hops. The ABV ranges can vary Saison Warm fermented, fruity aroma and palate balanced by spicy and bitter hops. Bittersweet in the finish withy biscuity malt and lingering hop bitterness. Generally 5.5-6.5% ABV Standard Please enter bitter or blonde / golden ale style category Summer Warm fermented, pale gold colour, juicy malt balanced by resinous hops and tart citrus fruit. Long, quenching finish with big hop character. The ABV ranges can vary


	STRONG PALE ALE


	Abbey (pale) Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV Altbier Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV Amber Warm fermented, rich malt aroma and palate balanced by light fruit and aromatic hops. Bittersweet finish with malt to the fore but with good lingering hop notes. Generally 4.8-6% ABV Biere de Garde Warm fermented but may use lager yeast. Big malt aroma and palate but balanced by spicy hops. Bittersweet finish but with good spicy and resinous hop notes. May be pale, copper, or russet. Generally 6.5-8.5% ABV Export Warm fermented, big malty aroma and palate with rich fruit and light hops. Good underlying hop bitterness throughout but malt to the fore. Long, bittersweet finish. Generally 4.2-4.6% ABV IPA Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV	Harvest Ale Brewed with fresh grain and hops from the autumn harvest. Generally more than 5% ABV IPA Warm fermented, powerful hop resins and tart fruit on the nose with light malt. Juicy malt in the mouth but main character comes from hop resins and citrus fruit. Pale or light bronze. Generally 5.5-6.5% ABV/p> Imperial IPA Bigger, rounder and maltier version of IPA with malt and fruit more to the fore but with profound hop bitterness. Generally 7-8.5% ABV Strong Pale Ale / ESB Warm fermented, massive marmalade fruit on aroma and palate, balanced by juicy and biscuity malt and a big spicy and peppery hop note. Generally more than 5.5% ABV Trappist Warm fermented, bottle conditioned. No Trappist “style” – range from gold to deep bronze and brown. Some, such as Orval, have deep hop bitterness, others have pronounced fruit and rich malt. Generally 5-11% ABV Vintage Warm fermented, deep fruit, often raisin and sultana on aroma and palate, with biscuity malt and hop resins and spices. Long, bittersweet finish with biscuity malt, vinous fruit and bitter hops. Generally 6-9% ABV


	DARK ALE


	STANDARD DARK ALE


	Brown Warm fermented, malty aroma and palate, often with chocolate, coffee and liquorice notes. Light hops throughout but not dominating. Bittersweet finish with biscuity, malt and chocolate/coffee notes. Generally 3-3.4% ABV	Mild Warm fermented dark ale. Tend to have more hop character and more restrained malt than brown ales. Generally 3.2-3.6% ABV


	STRONG DARK ALE


	Abbey (dark) Warm fermented. As with Trappist, no distinct style and range in colour from pale to dark. Big floral and herbal hop character, balancing rich malt and citrus fruit. Generally 6-9% ABV Barley Wine Warm fermented. Massive vinous fruit on aroma and palate with biscuity malt and spicy hops throughout. Bittersweet in finish but with good bitter hop balance. Generally 6-12% ABV Standard dark strong ale Warm fermented, vinous fruit and roasted grain on the nose with peppery hop resins. Fruit and grain dominate the palate but bitter hops balance fruit and malt in the finish. The ABV ranges can vary	Oud Bruin arm fermented, dark fruit, roasted grain and peppery hops on aroma and palate. Some sourness from the yeast culture. Bittersweet finish with spicy hops, sourness and dark malts. Generally 4.8-6% ABV Sour Sour lactic aroma and palate, balanced by biscuity malt and big hop bitterness. Woody and vanilla notes in the mouth, tannic and sour. Generally 4.8-6% ABV


	LAGER


	STANDARD LAGER


	Lager 2.5% & Under Cold fermented, light aroma and palate of toasted malt and floral hops. Gentle, short finish, quenching, light mild, gentle hop bitterness. Must be 2.5% ABV and under NB. For lagers 4.6% and above, enter Premium Lager category opposite.	Lager 2.6% - 4.5% Cold fermented. Toasted malt and floral and “noble” hop aroma and palate. Slight hint of citrus and vanilla. Finish is malt-driven but with good balance of floral and grassy hops. Must be between 2.6% and 4.5%


	PREMIUM LAGER


	Dortmunder Cold fermented, rich and mellow toasted malt on aroma and palate, with spicy hops and some light citrus fruit in the mouth and the palate. Generally 5-6.5% ABV Helles / Muncher Cold fermented, light to heavy toasted malt and floral and resinous hops on aroma and palate. Quenching with a long gentle finish of malt and light hop bitterness. Generally 4.8-5.2% ABV Low Carb Lagers that have been specifically brewed to contain a low carbohydrate content. The ABV ranges can vary Marzen / Oktoberfest Cold fermented, amber, big floral hop bouquet balanced by biscuity malt. Spicy hops build in the mouth with juicy malt. Hop bitterness and juicy malt combine in finish. Generally 5-6% ABV	Pils / Pilsner Cold fermented, pale gold colour. Toasted malt and floral, herbal, grassy hops aroma. Ripe, juicy malt and tangy hops with light citrus fruit in the mouth. Long, lingering finish, balanced between malt and tart hops. Generally 4.8-5.2% ABV Rice Cold fermented and brewed with high proportion of rice (but not enough to be classified as Happoshu). The ABV ranges can vary Standard Cold fermented. Golden with malt aromas and a light hop bitterness. Generally between 4.6-5.5% ABV Vienna Red A red-amber lager with an emphasis on a rich toasted malt aroma and flavour. Generally 4.6%-5.5% ABV


	STRONG LAGER


	Bock Cold fermented, can be pale or dark. Big malt loaf aroma and palate with a vinous fruitiness and a gentle but sustained noble hop bitterness. Hints of figs, dates and coffee in darker versions. Generally 6-6.8% ABV Doppel Bock Cold fermented, massive malt bouquet with powerful hints in the mouth of coffee and figs, all balanced by good hop bitterness. Big, lingering bittersweet finish with ripe grain and spicy hops. Generally 6.9-7.5% ABV Maibock Cold fermented, gold/pale bronze. Rich toasted malt and floral hops aroma and palate with some light fruit. Long quenching finish finely balanced between ripe malt and bitter hops. Generally 6-6.5% ABV	Dark Lager Also known as black lager or dunkel. Cold fermented, malt-accented with dark grain, chocolate and coffee notes. Hops are light but give good solid underpinning to the malt. Generally 4.4-5.6% ABV Malt Liquor Cold fermented, strong gold/bronze with big malt character and light hops. Finish is sweet with light hops only. The ABV ranges can vary Strong Please enter Bock or Doppel Bock category Vintage Please enter Bock or Doppel Bock category


	STOUT / PORTER NB “porters” and “stouts” made by cold fermentation – mainly from Scandinavia, Eastern Europe and Russia – will be entered in the appropriate lager class


	STOUT


	Dry Warm fermented classic-style stout. Roasted grain to the fore, with dark, burnt fruit and powerful hop bitterness. A light caramel sweetness can also be evident. Generally 4-4.6% ABV Export Style The same typical stout character but brewed at a slightly higher alcoholic strength than classic dry stout. Generally 6-8.5% ABV Imperial Warm-fermented with extremely rich flavour and dark colour. Generally 7.5-9% ABV Oatmeal Warm fermented with the addition of oatmeal to the grist. Moderate bitterness and a smooth profile. Genrally 3.8-4.5% ABV	Oyster Warm fermented. Brewed with the addition of oysters or the juice. Beers called Oyster Stout but do not actually contain this ingredient must enter another category. Generally 4-4.6% ABV Standard Please enter dry stout category Sweet/Milk Residual/added sugars eg. lactose give a sweetness that counters the traditional stout bitterness. Full bodied mouthfeel with sweet caramel flavours. Generally 3.2-4.8% ABV


	PORTER


	Porter Rich dark grain, coffee and chocolate aroma and palate with solid hop bitterness. Long and quenching finish, becoming dry and hoppy but with rich dark grain character


	WHEAT


	Grain Only Warm fermented. Light hop character. Aroma and palate dominated by creamy grain, banana, bubblegum and cloves. Long quenching finish with grain and fruit to the fore. Spices, raisins and sultanas in darker and stronger versions. Belgian-style wheat beers may use spices and fruit.	Flavoured As 'Grain Only' but flavoured with spices and fruit in the Belgian style. Often darker and stronger than grain only wheat beers. ABV ranges can vary


	SPECIALITY


	Chocolate and Coffee Any cold or warm fermented beer made with the addition of chocolate or coffee. Aroma and palate determined ingredient used. The ABV ranges can vary Experimental Any cold or warm fermented beer made with an unusual ingredient or process that does not fit into any other Speciality category. The ABV ranges can vary Fruit and Vegetable Any cold or warm fermented beer made with addition of fruit such as cherry, raspberry and peach – aromas and palate determined by type of fruit added. NB: not made by spontaneous fermentation. The ABV ranges can vary Gluten free Any cold or warm fermented beer brewed without ingredients containing gluten ie. barley, wheat, spelt, oats, rye or their derivatives. The ABV ranges can vary Honey / herbs / spices Any cold or warm fermented beer made with addition of ingredients such as honey, heather or ginger – aromas and palate determined by type of adjunct used. The ABV ranges can vary	Lambic / gueuze / fruit lambic Spontaneous fermentation. Sour, vinous and cidery aromas and palates. Tart but quenching finish. Addition of fruit – usually cherries and raspberries – adds additional sourness and fruitiness. Generally 4-6% ABV Smoked Any cold or warm fermented beer. Lager beers are associated with Bamberg region of Germany, using malt kilned over beechwood fires. Intense smoky aroma and palate balanced by grassy hops. Long, refreshing finish with smoky malt, hop bitterness and light fruit. Generally 4.8-5.2% ABV Steam A hybrid beer with elements of both lager and ale in its character, usually achieved by brewing lager yeasts at ale fermentation temperatures. Highly effervescent. The ABV ranges can vary Wood Aged Beer that has been aged for a period of time in a wooden barrel or in contact with wood. Aromas and palate determined by type of wood, such as new oak, used sherry, bourbon, scotch, port, wine etc. The ABV ranges can vary

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