Hybrid Beer Styles

Cream Ale \ American Lager \ Blonde Ale

A mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering or by blending top- and bottom-fermented beers. Hop bitterness and flavor are very low. Hip aroma if often absent. Sometimes referred to as Cream Ales, these beers are crisp and refreshing. A fruity or estery aroma may be perceived. Diacetyl and chill should not be perceived.

Award Winning American Beers

Liebotschaner Cream Ale (The Lion Inc.), Genesee Cream Ale (Genesee Brewing Co.), Scrimshaw Beer (North Coast Brewing), County Cream Ale (Lone tree Brewing), McMahon's Potato Ale (Minnesota Brewing), Dock Street Cream Ale (Dock Street Brewing), Little Kings Cream Ale (Hudepohl-Schoenltng)

Complementary Foods

Ale battered zucchini, minestrone soup, beef chili, spicy veggie sir-fry, quiche, green vegetables in general, beef teriyaki

Original Gravity (°Plato): 1.044- 1.056 (115 - 14 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.004 - 1.010 (1 - 2.5 °Plato)

Alcohol by weight (volume): 3.4 - 4.5% (4.2 - 5.6%)

Bitterness (IBU) (10 - 22)

Color SRM (EBC): 2 - 5 (4 - 14 EBC)

Back to top

---

American Wheat Ale \ American Wheat Lager

This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat, hop rates are higher and carbonation is lower than German-style Wheat Beers. A fruity-estery aroma and flavor is typical but at low levels; however, Phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body should be light to medium in character. Diacetyl should be at very low levels.

Award Winning American Beers

Calistoga Wheat Ale(Napa Valley Brewing Co.), Whitewater Wheat Ale (Great Divide Brewing), Easy Street Wheat (Odell Brewing), Whistlepin Wheat (H.C. Berger Brewing), Marin Hefe Weiss (Marin Brewing), Wychick Wheat (Deschuttes Brewing), Mountain Wheat (Breckenridge Brewery)

Complementary Foods

Onion rings, risotto, cream of potato soup, shrimp or crawfish bisque, chili relleno

Original Gravity (°Plato): 1.030- 1.050 (9.5 - 12.5 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.004 - 1.018 (1 - 4.5 °Plato)

Alcohol by weight (volume): 2.8 - 3.6% (3.5 - 4.5%)

Bitterness (IBU) (5 - 17)

Color SRM (EBC): 2 - 8 (4 - 16 EBC)

Back to top

---

Fruit Beers

Fruit Beers are any beers using fruit as an adjunct in either primary or secondary fermentation, providing obvious, yet harmonious, fruity qualities. These beers do not include fruit-flavored Lambic style beers. It is especially traditional in Belgium to utilize various fruits as flavorings or as fermentables as part of the brewing process. When employed with care, fruit works well to augment the aromatic quality. Some breweries are now making beers utilizing less suitable fruits than those traditionally used. Fruit qualities should not be overpowered by hop character. If fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to consider it in the Herb and Spice Beers category.

Classic Producers

Damson Beer (Masons Arms, England), Frank Boon Lembeek (Frank Boon, Belgium) Award Winning American Beers Pyramid Apricot Ale (Hart Brewing), Passion Pale (Alameda Tied House), Brewberry Pale (Pacific Tap & Grill), Blueberry Ale (Marin Brewing), Woodruff Ale (San Andreas Brewing), Sangre De Frambuesa (Santa Fe Brewing)Cherry Rail (Cherry Rail Ale), Apricot Ale (San Andreas Brewing)

Complementary Food

Various fuit pies matching the fruit in the beer.

Original Gravity (°Plato): 1.030- 1.110 (7.5 - 27.5 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.006 - 1.030 (1.5 - 7.5 °Plato)

Alcohol by weight (volume): 2 - 9.5% (2.5 - 12%)

Bitterness (IBU) (5 - 70)

Color SRM (EBC): 5 - 50 (10 - 200 EBC)

Back to top

---

Vegetable Beers

Vegetable Beers are any beers using vegetables as an adjunct in either primary or secondary fermentation, providing obvious, yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. If a vegetable (such as chili pepper) has an herbal or spice quality it should be considered in the Herb/Spice Beer category.

Award Winning Beers

Harvest Moon Pumpkin Ale (Sharky's Brewery), Taos Green Chile Beer (Eske's Brewpub), Sigda's Green Chile Beer (Coopersmith's Pub)

Original Gravity (°Plato): 1.030- 1.110 (7.5 - 27.5 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.006 - 1.030 (1.5 - 7.5 °Plato)

Alcohol by weight (volume): 2 - 9.5% (2.5 - 12%)

Bitterness (IBU) (5 - 70)

Color SRM (EBC): 5 - 50 (10 - 200 EBC)

Back to top

---

Herb & Spice Beers

Herb Beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than hops to create a distinct character. Under hopping allows the spice or herb to contribute to the flavor profile. Herbaceous beers are often used for holiday spiced and Christmas beer styles.

Award Winning Beers

Arctic Wheat (Mountain Sun Pub), Olivers Christmas Ale (Wharf Rat Camden Yards), Amber Wit (Spring Street Brewing), Hoppy Holidaze Ale (Marin Brewing), Our Special Ale (Anchor Brewing), McGuire's Christmas Ale (McGuire's Irish Pub)

Original Gravity (°Plato): 1.030- 1.110 (7.5 - 27.5 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.006 - 1.030 (1.5 - 7.5 °Plato)

Alcohol by weight (volume): 2 - 9.5% (2.5 - 12%)

Bitterness (IBU) (5 - 70)

Color SRM (EBC): 5 - 50 (10 - 200 EBC)

Back to top

---

Smoke-flavored Beers (Ales or Lagers)

Any style of beer can be smoked; the goal is to reach a balance between the style's character and the smoky properties. Bamberg Rauchbier Lager Rauchbier should have smoky characters prevalent in the aroma and flavor. The beer is generally toasted malty sweet and full-bodied with low to medium hop bitterness. Noble hop flavor is low but perceptible. Low noble hop aroma is optional. The aroma should strike a balance between malt, hop and smoke. Fruity esters, diacetyl and chill haze should not be perceived.

Classic Producers

Schlenkerla (Brauerei Heller-Trum, Germany) Award Winning American Smoked Beers Alaskan Smoked Porter (Alaskan Brewing), Zebulon's Peated Porter (Phantom Canyon Brewing), Dixie Holy Smoke (Dixie Brewing), Welkommen (Rogue Ales), Vermont Smoked Porter (Vermont Pub & Brewery), Rausch (Oregon Brewing)

Complementary Foods

Smoked salmon, barbecues, smoked Gruyère cheese

Original Gravity (°Plato): 1.048- 1.052 (12 - 13 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.012 - 1.016 (3 - 4 °Plato)

Alcohol by weight (volume): 4% (4.3 - 4.8%)

Bitterness (IBU) (20 - 30)

Color SRM (EBC): 10 - 20 (20 - 80 EBC)

Back to top

---

Specialty

These beers are brewed using unusual fermentables other than, or in addition to, malted barley. For example, maple syrup, potatoes or honey would be considered unusual. Rice, corn or wheat are not considered unusual. Includes Rye and Black Beers which are described below.

Original Gravity (°Plato): 1.030- 1.110 (7.5 - 27.5 °Plato)

Apparent Extract/Final Gravity (°Plato): 1.006 - 1.030 (1.5 - 7.5 °Plato)

Alcohol by weight (volume): 2 - 9.5% (2.5 - 12%)

Bitterness (IBU) (0 - 100)

Color SRM (EBC): 1 - 100 (3 - 400 EBC)

Award Winning Beers

Honey Ale (Gray Brewing), Raspberry Honey Ale (Spanish Peaks Brewing), Greyhound Honey Ale (Flying Dog Brewpub), Spud Premier Beer (Steven's Point Brewing) Rye Beer Classic Beers Schierlinger (Fürstliche Brauerei Thurn und Taxis, Germany) Fine American Beers Hefe-Ryzen (Big Time Brewpub), Riley's Rye & Rye Bock (Steelhead Brewery)

Complementary Foods

Pastrami & Rye sandwiches. Black Beer Very rich and sustaining. Very black. Classic Producers Asahi (Asahi Breweries, Japan), Köstritzer (Köstritzer Schwarzbierbrauerei, Germany), Sapporo Black Beer (Sapporo Breweries, Japan)

Complementary Food

Deserts made of dark chocolate

Gravity (°Plato): 1210 (52-3 °Plato)

Alcohol by weight (volume): 6.5% (8%)

Bitterness - Some Beers use no hops at all..

Back to top

---

California Common Beer \ Steam Beer

Called so to describe the extraordinary hiss of escaping CO2 when kegs are taped this name is used to describe early breweries in California. High carbonation would have been a notable feature in the early days due to the higher fermenting temperatures. This style developed through the attempt to use lager yeasts without cool temperatures from ice. To compensate these brewers used shallow fermenting vessels to create a larger exposed to air surface area to cool the beer. Primary fermentation times were lower resulting in a strong secondary fermentation in the keg and the characteristic hiss of escaping C02.

Classic Producer

Anchor Steam Beer (Anchor Brewing Company)

Back to top

---

Non-alcoholic Malt Beverages

Non-alcoholic (NA) malt beverages should emulate the character of a previously listed category designation but without the alcohol (less than 0.5 percent ).

Back to top