BCOE&M 2.7.2: BJCP Styles

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#	Style	Category	ABV	IBUs	Color (SRM)	OG	FG	Description
0101	Light Australian Lager [AABC]	Standard American Beer	2.8% - 3.5%	10 - 15	2 - 4	1.028 - 1.035 (7.1°P) - (8.8°P)	1.004 - 1.008 (1.0°P) - (2.1°P)	Light-coloured, clean tasting beer. Low flavour levels make off-flavours obvious Commercial Examples: Cascade Premium Light
0101	Berliner Weisse [BJCP 23A]	Standard American Beer	2.8% - 3.8%	3 - 8	2 - 3	1.028 - 1.032 (7.1°P) - (8.0°P)	1.003 - 1.006 (0.8°P) - (1.5°P)	A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn Commercial Examples: Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm
01012	Contemporary-Style Gose	Standard American Beer	4.4% - 5.4%	5 - 30	3 - 9	1.036 - 1.056 (9.0°P) - (13.8°P)	1.004 - 1.012 (1.0°P) - (3.1°P)	Contemporary Goses are straw to medium amber, or, may take on the hue of added fruits or other ingredients if present. Appearance is cloudy/hazy with yeast character, and may have evidence of continued fermentation activity. A wide variety of herbal, spice, floral or fruity aromas other than found in traditional Leipzig-Style Gose are present, in harmony with other aromas. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. A wide variety of herbal, spice, floral or fruity flavors other than found in traditional Leipzig-Style Gose, are present in harmony with the overall flavor profile. Salt (table salt) character is traditional in low amounts, but may vary from absent to present in Contemporary Gose. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Contemporary Gose may be spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. Body is low to medium-low.
01015	Double Red Ale	Standard American Beer	Varies	Varies	Varies	Varies	Varies	Double Red Ales are deep amber to dark copper/reddish brown. A small amount of chill haze is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is high, arising from any variety of hops. Medium to medium-high caramel malt character is present. Low to medium biscuit or toasted characters may also be present. Hop flavor is high and balanced with other beer characters. Hop bitterness is high to very high. Alcohol content is medium to high. Complex alcohol flavors may be evident. Fruity-ester flavors are medium. Diacetyl should not be perceived. Body is medium to full.
0102	Scottish Light [BJCP 14A]	Standard American Beer	2.5% - 3.2%	10 - 20	13 - 22	1.030 - 1.035 (7.6°P) - (8.8°P)	1.010 - 1.013 (2.6°P) - (3.3°P)	A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Commercial Examples: McEwans 60.
0102	Scottish Light [BJCP 14A]	Standard American Beer	2.5% - 3.3%	10 - 20	17 - 25	1.030 - 1.035 (7.6°P) - (8.8°P)	1.010 - 1.013 (2.6°P) - (3.3°P)	A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying. Commercial Examples: Belhaven Best, McEwan’s 60/-
0103	London Brown Ale [BJCP 27]	Standard American Beer	2.8% - 3.6%	15 - 20	22 - 35	1.033 - 1.038 (8.3°P) - (9.5°P)	1.012 - 1.015 (3.1°P) - (3.8°P)	A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish. Entry Instructions: Entrant MUST specify a strength (session: 3.0-5.0%, standard: 5.0-7.5%, double: 7.5-9.5%). Commercial Examples: Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
0103	Scottish Heavy [BJCP 14B]	Standard American Beer	3.3% - 3.9%	10 - 20	12 - 20	1.035 - 1.040 (8.8°P) - (10.0°P)	1.010 - 1.015 (2.6°P) - (3.8°P)	A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Commercial Examples: McEwan’s 70/-, Orkney Raven Ale
0104	American Light Lager [BJCP 1A]	Standard American Beer	2.8% - 4.2%	8 - 12	2 - 3	1.028 - 1.040 (7.1°P) - (10.0°P)	0.998 - 1.008 (-0.5°P) - (2.1°P)	A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching. Commercial Examples: Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light
0104	Dark Mild [BJCP 13A]	Standard American Beer	3.0% - 3.8%	10 - 25	12 - 25	1.030 - 1.038 (7.6°P) - (9.5°P)	1.008 - 1.013 (2.1°P) - (3.3°P)	A dark, low-gravity, malt-focused English session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression. Commercial Examples: Moorhouses Black Cat, Cains Dark Mild, Theakston Traditional Mild, Highgate Mild, Brains Dark, Bankss Dark Mild.
0105	German Leichtbier [BJCP 5A]	Standard American Beer	2.4% - 3.6%	15 - 28	2 - 5	1.026 - 1.034 (6.6°P) - (8.5°P)	1.006 - 1.010 (1.5°P) - (2.6°P)	A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink. Commercial Examples: Bitburger Light, Becks Light, Paulaner Munchner Hell Leicht, Paulaner Premium Leicht, Mahrs Leicht.
0105	London Brown Ale; Historical Beer [BJCP 27]	Standard American Beer	2.8% - 3.6%	15 - 20	22 - 35	1.033 - 1.038 (8.3°P) - (9.5°P)	1.012 - 1.015 (3.1°P) - (3.8°P)	A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish. Commercial Examples: Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
0106	Czech Pale Lager [BJCP 3A]	Standard American Beer	3.0% - 4.0%	25 - 35	3 - 6	1.036 - 1.044 (9.0°P) - (11.0°P)	1.008 - 1.014 (2.1°P) - (3.6°P)	A lighter-bodied, rich, refreshing, hoppy, bitter, crisp pale Czech lager having the familiar flavors of the stronger Czech Pilsner-type beer but in a lower alcohol, lighter-bodied, and slightly less intense format. Commercial Examples: Uneticke Pivo 10, Pivovar Kout na Sumave Koutska 10, Novosad Glassworks Brewery Hutske Vycepni 8, Cernyy Orel Svetle 11, Breznak Svetle Vycepni Pivo, Notch Session Pils.
0106	Dark Mild [BJCP 13A]	Standard American Beer	3.0% - 3.8%	10 - 25	14 - 25	1.030 - 1.038 (7.6°P) - (9.5°P)	1.008 - 1.013 (2.1°P) - (3.3°P)	A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression. Commercial Examples: Brain’s Dark, Greene King XX Mild, Hobson’s Champion Mild, Mighty Oak Oscar Wilde, Moorhouse Black Cat, Theakston Traditional Mild
0107	Ordinary Bitter [BJCP 11A]	Standard American Beer	3.2% - 3.8%	25 - 35	8 - 14	1.030 - 1.038 (7.6°P) - (9.5°P)	1.007 - 1.011 (1.8°P) - (2.8°P)	Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style. Commercial Examples: Fullers Chiswick Bitter, Adnams Bitter, Youngs Bitter, Greene King IPA, Brains Bitter, Tetleys Original Bitter.
0107	German Leichtbier [BJCP 5A]	Standard American Beer	2.4% - 3.6%	15 - 28	1.5 - 4	1.026 - 1.034 (6.6°P) - (8.5°P)	1.006 - 1.010 (1.5°P) - (2.6°P)	A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink. Commercial Examples: Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier
0108	Czech Pale Lager [BJCP 3A]	Standard American Beer	3.0% - 4.0%	25 - 35	3 - 6	1.036 - 1.044 (9.0°P) - (11.0°P)	1.008 - 1.014 (2.1°P) - (3.6°P)	A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format. Commercial Examples: Bernard světlé pivo 10, Březňák světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°
0109	Ordinary Bitter [BJCP 11A]	Standard American Beer	3.2% - 3.8%	25 - 35	8 - 14	1.030 - 1.038 (7.6°P) - (9.5°P)	1.007 - 1.011 (1.8°P) - (2.8°P)	Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style. Commercial Examples: Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller’s Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter
0110	Piwo Grodziskie; Historical Beer [BJCP 27]	Standard American Beer	4.5% - 6.0%	25 - 40	3 - 6	1.028 - 1.032 (7.1°P) - (8.0°P)	1.010 - 1.015 (2.6°P) - (3.8°P)	A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing. Commercial Examples: Live Oak Grodziskie
01153	Oatmeal Stout	Standard American Beer	3.8% - 6.0%	20 - 40	20 - 20	1.038 (9.5°P)	1.008 - 1.020 (2.1°P) - (5.1°P)	Oatmeal stouts include oatmeal in their grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy. A roasted malt character which is caramel-like and chocolate-like should be evident - smooth and not bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and nut-like) are prominent. Color is dark brown to black. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance if present. This is a medium- to full- bodied beer, with minimal fruity esters. Diacetyl should be absent or at extremely low levels. Original gravity range and alcohol levels are indicative of English tradition of oatmeal stout.
01154	Sweet or Cream Stout	Standard American Beer	3.0% - 6.0%	15 - 25	40 - 40	1.045 (11.2°P)	1.012 - 1.020 (3.1°P) - (5.1°P)	Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and a full-bodied mouthfeel. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. Hops should balance and suppress some of the sweetness without contributing apparent flavor or aroma. The overall impression should be sweet and full-bodied.
01155	Brown Porter	Standard American Beer	4.5% - 6.0%	20 - 30	20 - 35	1.040 (10.0°P)	1.006 - 1.014 (1.5°P) - (3.6°P)	Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness, caramel and chocolate is acceptable along with medium hop bitterness. This is a lightto medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
01156	Robust Porter	Standard American Beer	5.0% - 6.5%	25 - 40	30 - 30	1.045 (11.2°P)	1.008 - 1.016 (2.1°P) - (4.1°P)	Robust porters are black in color and have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Caramel and other malt sweetness should be present and in harmony with other distinguishing porter characters. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Diacetyl is acceptable at very low levels. Fruity esters should be evident, balanced with roast malt and hop bitterness.
01157	British-Style Imperial Stout	Standard American Beer	7.0% - 12.0%	45 - 65	20 - 35	1.080 (19.3°P)	1.020 - 1.030 (5.1°P) - (7.6°P)	Dark copper to very dark brown, British-style imperial stouts typically have high alcohol content. The extremely rich malty flavor (often characterized as toffee-like or caramel-like) and aroma are balanced with medium hopping and high fruity-ester characteristics. Bitterness should be moderate and balanced with sweet malt character. The bitterness may be higher in the darker versions. Roasted malt astringency is very low or absent. Bitterness should not overwhelm the overall character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.
01158	British-Style Barley Wine Ale	Standard American Beer	8.4% - 12.0%	40 - 60	14 - 22	1.085 (20.4°P)	1.024 - 1.028 (6.1°P) - (7.1°P)	British-style barley wines range from tawny copper to dark brown in color and have a full body and high residual malty sweetness. Complexity of alcohols and fruity-ester characters are often high and counterbalanced by the perception of low to medium bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to medium. English type hops are often used but not necessary for this style. Low levels of diacetyl may be acceptable. Caramel and some characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, may be considered positive. Chill haze is allowable at cold temperatures.
01159	Strong Ale	Standard American Beer	7.0% - 11.0%	30 - 65	8 - 21	1.060 (14.7°P)	1.014 - 1.040 (3.6°P) - (10.0°P)	Light amber to mid-range brown in color, strong ales are medium to full bodied with a malty sweetness and may have low levels of roast malt character. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel-like sweetness. Alcohol types can be varied and complex. A rich, often sweet and complex estery character may be evident. Very low levels of diacetyl are acceptable. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong.)
01160	Scotch Ale	Standard American Beer	6.2% - 8.0%	25 - 35	15 - 30	1.072 (17.5°P)	1.016 - 1.028 (4.1°P) - (7.1°P)	Scotch ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Dark roasted malt flavors and aroma may be evident at low levels. If present, fruity esters are generally at low aromatic and flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures. Though there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, the current marketplace offers many Scotch Ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scotch Ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01161	Old Ale	Standard American Beer	6.0% - 9.0%	30 - 65	12 - 30	1.058 (14.3°P)	1.014 - 1.030 (3.6°P) - (7.6°P)	Dark amber to brown in color, old ales are medium to full bodied with a malty sweetness. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel-like sweetness. Alcohol types can be varied and complex. A distinctive quality of these ales is that they undergo an aging process (often for years) on their yeast either in bulk storage or through conditioning in the bottle, which contributes to a rich, wine-like and often sweet oxidation character. Complex estery characters may also emerge. Some very low diacetyl character may be evident and acceptable. Wood aged characters such as vanillin and other woody characters are acceptable. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be at low levels and balanced with other flavors Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong. Brettanomyces organisms and acidic characters reflect historical character. Competition organizers may choose to distinguish these types of old ale from modern versions.)
01162	English-Style Dark Mild Ale	Standard American Beer	3.2% - 4.0%	10 - 24	17 - 34	1.030 (7.6°P)	1.004 - 1.008 (1.0°P) - (2.1°P)	English dark mild ales range from deep copper to dark brown (often with a red tint) in color. Malt flavor and caramel are part of the flavor and aroma profile while, licorice and roast malt tones may sometimes contribute to the flavor and aroma profile. Body should be low-medium to medium. These beers have very little hop flavor or aroma. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low.
01163	English-Style Pale Mild Ale	Standard American Beer	3.2% - 4.0%	10 - 20	8 - 17	1.030 (7.6°P)	1.004 - 1.008 (1.0°P) - (2.1°P)	English pale mild ales range from golden to amber in color. Malt flavor dominates the flavor profile with little hop bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable at cold temperatures.
01164	Scottish-Style Light Ale	Standard American Beer	2.8% - 3.5%	9 - 20	8 - 17	1.030 (7.6°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	Scottish light ales are light bodied. Little bitterness is perceived, and hop flavor or aroma should not be perceived. Despite its lightness, Scottish light ale will have a degree of malty, caramel-like, soft and chewy character. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottishstyle light ales exhibited peat smoke character, the current marketplace offers many Scottish-style light ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style light ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01165	English-Style Brown Ale	Standard American Beer	4.0% - 5.5%	15 - 25	13 - 25	1.040 (10.0°P)	1.008 - 1.014 (2.1°P) - (3.6°P)	English brown ales range from copper to brown in color. They have medium body and range from dry to sweet maltiness with very little hop flavor or aroma. Roast malt tones may sometimes contribute to the flavor and aroma profile. Low to medium-low levels of fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
01166	Scottish-Style Export Ale	Standard American Beer	4.0% - 5.3%	15 - 25	10 - 19	1.040 (10.0°P)	1.010 - 1.018 (2.6°P) - (4.6°P)	The overriding character of Scottish export ale is sweet, caramel-like, and malty. Its bitterness is perceived as low to medium. Hop flavor or aroma should not be perceived. It has medium body. Fruity-ester character may be apparent. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottish-style export ales exhibited peat smoke character, the current marketplace offers many Scottish-style export ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style export ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01167	Scottish-Style Heavy Ale	Standard American Beer	3.5% - 4.0%	12 - 20	10 - 19	1.035 (8.8°P)	1.010 - 1.014 (2.6°P) - (3.6°P)	Scottish heavy ale is moderate in strength and dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness. Hop flavor or aroma should not be perceived. Scottish heavy ale will have a medium degree of malty, caramel-like, soft and chewy character in flavor and mouthfeel. It has medium body, and fruity esters are very low, if evident. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottish-style heavy ales exhibited peat smoke character, the current marketplace offers many Scottish-style heavy ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low to medium levels (ales with medium-high or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style heavy ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
01168	Classic English-Style Pale Ale	Standard American Beer	4.5% - 5.5%	20 - 40	5 - 5	1.040 (10.0°P)	1.008 - 1.016 (2.1°P) - (4.1°P)	Classic English pale ales are golden to copper colored and display earthy, herbal English-variety hop character. Note that "earthy, herbal English-variety hop character" is the perceived end, but may be a result of the skillful use of hops of other national origins. Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze may be in evidence only at very cold temperatures. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels.
01169	English-Style India Pale Ale	Standard American Beer	5.0% - 7.0%	35 - 63	6 - 14	1.050 (12.4°P)	1.012 - 1.018 (3.1°P) - (4.6°P)	Most traditional interpretations of English-style India pale ales are characterized by medium-high hop bitterness with a medium to medium-high alcohol content. Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds. This pale gold to deep copper-colored ale has a medium to high, flowery hop aroma and may have a medium to strong hop flavor (in addition to the hop bitterness). English-style India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill haze is allowable at cold temperatures. Hops of Other Origin Ales may be used for bitterness or approximating traditional English character.
01170	Ordinary Bitter	Standard American Beer	3.0% - 4.1%	20 - 35	5 - 12	1.033 (8.3°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
01171	Special Bitter or Best Bitter	Standard American Beer	4.1% - 4.8%	28 - 40	6 - 14	1.038 (9.5°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is deep gold to copper colored. Hop bitterness should be medium and absent of harshness. Hop flavor and aroma character may be evident at the brewer's discretion. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. (English and American hop character may be specified in subcategories.)
01172	Extra Special Bitter	Standard American Beer	4.8% - 5.8%	30 - 45	8 - 14	1.046 (11.4°P)	1.010 - 1.016 (2.6°P) - (4.1°P)	Extra special bitter possesses medium to strong hop aroma, flavor, and bitterness. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is more pronounced than in other styles of bitter. It is light amber to copper colored with medium to medium-high bitterness. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. The absence of diacetyl is also acceptable. Chill haze is allowable at cold temperatures. English or American hops may be used. (English and American hop character may be specified in subcategories.)
01173	English-Style Summer Ale	Standard American Beer	3.6% - 5.0%	20 - 30	4 - 7	1.036 (9.0°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	English Summer Ale is light straw to golden colored with medium-low to medium bitterness, light to medium-light body, and low to medium residual malt sweetness. Torrefied and/or malted wheat are often used in quantities of 25% or less. Malt flavor may be biscuit-like. English, American or Noble-type hop, character, flavor and aroma are evident and may or may not be assertive yet always well balanced with malt character. Mild carbonation traditionally characterizes draft-cask versions. In bottled versions, normal or lively carbon dioxide content is appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester characters are acceptable at low to moderate levels. No butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor. Chill haze is allowable at cold temperatures.
01A	American Light Lager	Standard American Beer	2.8% - 4.2%	8 - 12	2 - 3	1.028 - 1.040 (7.1°P) - (10.0°P)	0.998 - 1.008 (-0.5°P) - (2.1°P)	A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching. Commercial Examples: Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light
01B	American Lager	Standard American Beer	4.5% - 5.3%	8 - 18	2 - 3.5	1.040 - 1.050 (10.0°P) - (12.4°P)	1.004 - 1.010 (1.0°P) - (2.6°P)	A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink. Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Grain Belt Premium Lager, Coors Original, Special Export
01C	Cream Ale	Standard American Beer	4.2% - 5.6%	15 - 20	2.5 - 5	1.042 - 1.055 (10.5°P) - (13.6°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	A clean, well-attenuated, highly carbonated, flavorful American Commercial Examples: Genesee Cream Ale, Liebotschaner Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale
01D	American Wheat Beer	Standard American Beer	4.0% - 5.5%	15 - 30	3 - 6	1.040 - 1.055 (10.0°P) - (13.6°P)	1.008 - 1.013 (2.1°P) - (3.3°P)	A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature. Commercial Examples: Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen
0201	Australian Lager [AABC]	International Lager	4.5% - 5.1%	10 - 20	2 - 4	1.040 - 1.050 (10.0°P) - (12.4°P)	1.004 - 1.010 (1.0°P) - (2.6°P)	Light, refreshing and thirst quenching. Commercial Examples: Fosters Lager, Carlton Draught, XXXX, and Tooheys New
0201	American Lager [BJCP 1B]	International Lager	4.5% - 5.3%	8 - 18	2 - 3.5	1.040 - 1.050 (10.0°P) - (12.4°P)	1.004 - 1.010 (1.0°P) - (2.6°P)	A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink. Commercial Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Grain Belt Premium Lager, Coors Original, Special Export
0202	Helles Bock [BJCP 4C]	International Lager	6.3% - 7.4%	23 - 35	6 - 11	1.064 - 1.072 (15.7°P) - (17.5°P)	1.011 - 1.008 (2.8°P) - (2.1°P)	A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks. Commercial Examples: Ayinger Maibock, Mahrs Bock, Hacker-Pschorr Hubertus Bock, Altenmunster Maibock, Capital Maibock, Einbecker Mai-Urbock, Blind Tiger Maibock.
0202	International Pale Lager [BJCP 2A]	International Lager	4.5% - 6.0%	18 - 25	2 - 6	1.042 - 1.050 (10.5°P) - (12.4°P)	1.008 - 1.012 (2.1°P) - (3.1°P)	A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching. Commercial Examples: Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha
0203	Australian Premium Lager [AABC]	International Lager	4.7% - 6.0%	15 - 25	2 - 6	1.045 - 1.055 (11.2°P) - (13.6°P)	1.008 - 1.012 (2.1°P) - (3.1°P)	A clean, crisp lager, designed basically for quaffing, but containing more interest and more malt and hop character than the typical Australian session lagers. Commercial Examples: Malt Shovel Pilsner,Boags Premium Lager.
0203	Munich Helles [BJCP 4A]	International Lager	4.7% - 5.4%	16 - 22	3 - 5	1.044 - 1.048 (11.0°P) - (11.9°P)	1.006 - 1.012 (1.5°P) - (3.1°P)	A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink. Commercial Examples: Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Heles