Cloning around. The possible effects of drinking Belgian Trippel at high altitudes as observed on Mt. Whitney, the highest point in the contiguous United States.
Color (SRM): 3.5–5.5
Color Character: light–pale
Miscellaneous Comments: Sometimes characterized by a spicy, phenolic, clove flavor. A banana ester is common. Usually a neutral, slight hop/malt balance. Some sourness is okay. Candi sugar is often used.
Type: Ale
Style: Belgian Specialty
Substyle: Belgian Ale
Original Extract Degrees Balling (specific gravity): 11–13.5 (1.044–54)
Percent Alcohol Weight (Volume): 3.2–5% (4–6.2%)
Apparent Extract Degrees Balling (specific gravity): 2–3.5 (1.008–14)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 80–90%
Apparent Limit of Attenuation (percent): 80–90%
Residual Fermentation Extract (percent): 0–1%
pH: 4.1–4.3
Bitterness International Bitterness Units (IBUs or BUs): 20–30
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low–evident
Hop Aroma (comment): low–evident
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.02–0.06 (none to low)
C02 Volumes: 1.9–2.5
Body/Mouth Feel (comment): light–medium
Color (SRM): 3.5–12
Color Character: light–amber
Miscellaneous Comments: Some sourness is okay. Caramel malt character is acceptable.
Type: Ale
Style: Belgian Specialty
Substyle: Belgian Strong Ale
Original Extract Degrees Balling (specific gravity): 16–24 (1.064–96)
Percent Alcohol Weight (Volume): 5.6–8.8% (7–11%)
Apparent Extract Degrees Balling (specific gravity): 3–6 (1.012–24)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 80–90%
Apparent Limit of Attenuation (percent): 80–90%
Residual Fermentation Extract (percent): 0–2%
pH: 4.1–4.3
Bitterness International Bitterness Units (IBUs or BUs): 20–50
Bitterness Perception (comment): low–high
Hop Flavor (comment): very low
Hop Aroma (comment): very low
Esters Perception (comment): medium to high
Diacetyl ppm (perception): 0.05–0.10 (low)
C02 Volumes: 1.9–2.4
Body/Mouth Feel (comment): medium–full
Color (SRM): 3.5–20
Color Character: pale to dark brown
Miscellaneous Comments: This beer is alcoholic and can be vinous; darker beers are typically colored with dark candi sugar.
Type: Ale
Style: Belgian Specialty
Substyle: White
Original Extract Degrees Balling (specific gravity): 11–12.5 (1.044–50)
Percent Alcohol Weight (Volume): 3.8–4.2% (4.8–5.2%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–85%
Apparent Limit of Attenuation (percent): 76–86%
Residual Fermentation Extract (percent): 1–2%
pH: 4.1–4.3
Bitterness International Bitterness Units (IBUs or BUs): 15–25
Bitterness Perception (comment): low–medium
Hop Flavor (comment): noble-type desired
Hop Aroma (comment): noble-type desired
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.02–0.06 (none to low)
C02 Volumes: 2.1–2.6
Body/Mouth Feel (comment): light
Color (SRM): 2–4
Color Character: very pale, can be cloudy
Miscellaneous Comments: Unmalted wheat is used, and sometimes oats. Beer may be spiced with coriander seed and orange peel.
Type: Ale
Style: Belgian Specialty
Substyle: Lambic Gueuze
Original Extract Degrees Balling (specific gravity): 11–14 (1.044–56)
Percent Alcohol Weight (Volume): 4–5% (5–6%)
Apparent Extract Degrees Balling (specific gravity): 0–2.5 (1.000–1.010)
Real Extract: 2.2–4.5
Apparent Degree of Actual Fermentation (percent): 75–99%
Apparent Limit of Attenuation (percent): 75–99%
Residual Fermentation Extract (percent): 0%
pH: 3.2–3.5
Bitterness International Bitterness Units (IBUs or BUs): 11–23
Bitterness Perception (comment): very low
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): medium–very high
Diacetyl ppm (perception): 0.04–0.05 (very low)
CO2 Volumes: 3.0–4.5
Body/Mouth Feel (comment): light–dry
Color (SRM): 6–13
Color Character: pale–amber
Miscellaneous Comments: Characterized by an intensely sour/acidic flavor. Unmalted wheat is used with malted barley and stale, aged hops.
Type: Ale
Style: Belgian Specialty
Substyle: Lambic Faro
Original Extract Degrees Balling (specific gravity): —see gueuze for data
Percent Alcohol Weight (Volume): —
Apparent Extract Degrees Balling (specific gravity) —
Real Extract: —
Apparent Degree of Actual Fermentation (percent): —
Apparent Limit of Attenuation (percent): —
Residual Fermentation Extract (percent): —
pH: —
Bitterness International Bitterness Units (IBUs or BUs): —
Bitterness Perception (comment): —
Hop Flavor (comment): —
Hop Aroma (comment): —
Esters Perception (comment): —
Diacetyl ppm (perception): —
CO2 Volumes: —
Body/Mouth Feel (comment): —
Color (SRM): —
Color Character: —
Miscellaneous Comments: This beer is gueuze, flavored with sugar and/or caramel.
Type: Ale
Style: Belgian Specialty
Substyle: Lambic Fruit
Original Extract Degrees Balling (specific gravity): 10–17.5 (1.040–72)
Percent Alcohol Weight (Volume): 4–5.6% (5–7%)
Apparent Extract Degrees Balling (specific gravity): 0–5 (1.000–1.020)
Real Extract: 2.3–9.8
Apparent Degree of Actual Fermentation (percent): 44–93%
Apparent Limit of Attenuation (percent): 44–98%
Residual Fermentation Extract (percent): 0–5%
pH: 3.2–3.5
Bitterness International Bitterness Units (IBUs or BUs): 15–21
Bitterness Perception (comment): low
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): medium–very high
Diacetyl ppm (perception): 0.04–0.05 (very low)
CO2 Volumes: 2.6–4.5
Body/Mouth Feel (comment): light–medium
Color (SRM): not applicable
Color Character: color of fruit
Miscellaneous Comments: Characterized by fruit flavor and aroma. The color is intense while sourness predominates. Raspberry, cherry, peach and cassis (black currant) are commonly used.
Type: Ale
Style: English Bitter
Substyle: English Ordinary
Original Extract Degrees Balling (specific gravity): 8.5–9.5 (1.035–38)
Percent Alcohol Weight (Volume): 2.4–2.8% (3–3.5%)
Apparent Extract Degrees Balling (specific gravity): 2–3 (1.008–12)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 71–82%
Residual Fermentation Extract (percent): 1–2%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 20–25
Bitterness Perception (comment): medium
Hop Flavor (comment): none–medium
Hop Aroma (comment): none–medium
Esters Perception (comment): low
Diacetyl ppm (perception): 0.05–0.10 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): light–medium
Color (SRM): 8–12
Color Character: gold–copper
Miscellaneous Comments: Characterized by low carbonation and low to medium maltiness.
Type: Ale
Style: English Bitter
Substyle: English Special
Original Extract Degrees Balling (specific gravity): 9.5–10.5 (1.036–42)
Percent Alcohol Weight (Volume): 2.8–3.6% (3.5–4.5%)
Apparent Extract Degrees Balling (specific gravity): 2–3 (1.006–12)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 71–82%
Residual Fermentation Extract (percent): 1–2.5%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 25–30
Bitterness Perception (comment): medium
Hop Flavor (comment): none–medium
Hop Aroma (comment): none–medium
Esters Perception (comment): low
Diacetyl ppm (perception): 0.07–0.12 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): light–medium
Color (SRM): 8–14
Color Character: gold–copper
Miscellaneous Comments: Characterized by low carbonation and low to medium maltiness.
Type: Ale
Style: English Bitter
Substyle: English Extra Special
Original Extract Degrees Balling (specific gravity): 10.5–13.5 (1.042–55)
Percent Alcohol Weight (Volume): 3.6–4.4% (4.5–6%)
Apparent Extract Degrees Balling (specific gravity): 2–3.5 (1.008–14)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 71–83%
Residual Fermentation Extract (percent): 1–3%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 30–35
Bitterness Perception (comment): medium–high
Hop Flavor (comment): none–medium
Hop Aroma (comment): none–medium
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.07–0.15 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): medium
Color (SRM): 8–14
Color Character: gold–copper
Miscellaneous Comments: Characterized by low carbonation and low to medium maltiness.
Type: Ale
Style: Scottish Ale
Substyle: Scottish Light
Original Extract Degrees Balling (specific gravity): 7.5–9 (1.030–35)
Percent Alcohol Weight (Volume): 2.4–3.2% (3–4%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 71–83%
Residual Fermentation Extract (percent): 1.5–2.5%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 10–15
Bitterness Perception (comment): low
Hop Flavor (comment): none–low
Hop Aroma (comment): none–low
Esters Perception (comment): low
Diacetyl ppm (perception): 0.05–0.10 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): medium
Color (SRM): 8–17
Color Character: gold–dark amber/copper/brown
Miscellaneous Comments: Characterized by low carbonation and a slight sweet maltiness. A slight smokiness is okay.
Type: Ale
Style: Scottish Ale
Substyle: Scottish Heavy
Original Extract Degrees Balling (specific gravity): 9–10 (1.035–40)
Percent Alcohol Weight (Volume): 2.8–3.2% (3.5–4%)
Apparent Extract Degrees Balling (specific gravity): 2.5–3.5 (1.010–14)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 71–83%
Residual Fermentation Extract (percent): 1.5–2.5%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 12–17
Bitterness Perception (comment): low
Hop Flavor (comment): none–low
Hop Aroma (comment): none–low
Esters Perception (comment): low
Diacetyl ppm (perception): 0.05–0.10 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): medium
Color (SRM): 10–19
Color Character: gold–dark amber/copper/brown
Miscellaneous Comments: Typically lightly carbonated. Characterized by sweet maltiness; a slight smokiness is okay.
Type: Ale
Style: Scottish Ale
Substyle: Scottish Export
Original Extract Degrees Balling (specific gravity): 10–12.5 (1.040–50)
Percent Alcohol Weight (Volume): 3.2–3.6% (4–4.5%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4.5 (1.010–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 72–83%
Residual Fermentation Extract (percent): 2–3%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 15–20
Bitterness Perception (comment): low
Hop Flavor (comment): none–low
Hop Aroma (comment): none–low
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.05–0.12 (low–medium)
CO2 Volumes: 0.75–1.3
Body/Mouth Feel (comment): medium–full
Color (SRM): 10–19
Color Character: gold–dark amber/copper/brown
Miscellaneous Comments: Typically lightly carbonated. Characterized by a sweet maltiness; a slight smokiness is okay.
Type: Ale
Style: Pale Ale
Substyle: Classic English Pale Ale
Original Extract Degrees Balling (specific gravity): 11–14 (1.044–56)
Percent Alcohol Weight (Volume): 3.6–4.4% (4.5–5.5%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4 (1.010–16)
Real Extract: 4.1–4.9
Apparent Degree of Actual Fermentation (percent): 75–80%
Apparent Limit of Attenuation (percent): 78–83%
Residual Fermentation Extract (percent): 0–3%
pH: 4.0–4.2
Bitterness International Bitterness Units (IBUs or BUs): 20–40
Bitterness Perception (comment): high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium–high
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.02–0.09 (none to low)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): medium
Color (SRM): 4–11
Color Character: pale–deep amber/copper
Miscellaneous Comments: Characterized by a low to medium maltiness; Goldings, Fuggles or other English-grown hops are essential.
Type: Ale
Style: Pale Ale
Substyle: India Pale Ale
Original Extract Degrees Balling (specific gravity): 12.5–15 (1.050–60)
Percent Alcohol Weight (Volume): 4–4.8% (5–6%)
Apparent Extract Degrees Balling (specific gravity): 3–4.5 (1.012–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 70–80%
Apparent Limit of Attenuation (percent): 72–81%
Residual Fermentation Extract (percent): 0–1%
pH: 3.9–4.2
Bitterness International Bitterness Units (IBUs or BUs): 40–60
Bitterness Perception (comment): very high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium–high
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.03–0.10 (none to low)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): medium
Color (SRM): 8–14
Color Character: pale–deep amber/copper
Miscellaneous Comments: Alcohol is evident. Characterized by medium maltiness.
Type: Ale
Style: Pale Ale
Substyle: American-style Pale Ale
Original Extract Degrees Balling (specific gravity): 11–14 (1.044–56)
Percent Alcohol Weight (Volume): 3.6–4.4% (4.5–5.5%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4 (1.010–16)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–80%
Apparent Limit of Attenuation (percent): 75–84%
Residual Fermentation Extract (percent): 0–4%
pH: 4.0–4.2
Bitterness International Bitterness Units (IBUs or BUs): 20–40
Bitterness Perception (comment): high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium–high
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.02–0.09 (none to low)
CO2 Volumes: 2.26–2.78
Body/Mouth Feel (comment): medium
Color (SRM): 4–11
Color Character: pale–deep amber/red/copper
Miscellaneous Comments: Characterized by a low to medium maltiness; Cascade, Williamette, Centennial or other American hops are essential.
Type: Ale
Style: English and Scottish Strong Ale
Substyle: English Old Ale/Strong Ale
Original Extract Degrees Balling (specific gravity): 15–19 (1.060–75)
Percent Alcohol Weight (Volume): 5.2–6.8% (6.5–8.5%)
Apparent Extract Degrees Balling (specific gravity): 3–5 (1.012–20)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 67–80%
Apparent Limit of Attenuation (percent): 71–89%
Residual Fermentation Extract (percent): 4–9%
pH: 4.0–4.3
Bitterness International Bitterness Units (IBUs or BUs): 30–40
Bitterness Perception (comment): medium
Hop Flavor (comment): low–medium
Hop Aroma (comment): low–medium
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.06–0.12 (low–medium)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): medium–full
Color (SRM): 10–16
Color Character: light–dark amber/copper
Miscellaneous Comments: A malty and alcoholic flavor is perceived.
Type: Ale
Style: English and Scottish Strong Ale
Substyle: Strong Scotch Ale
Original Extract Degrees Balling (specific gravity): 18–21 (1.072–84)
Percent Alcohol Weight (Volume): 5–6.4% (6.2–8%)
Apparent Extract Degrees Balling (specific gravity): 5–7 (1.020–28)
Real Extract: 7.5–8.5
Apparent Degree of Actual Fermentation (percent): 71–75
Apparent Limit of Attenuation (percent): 85–88%
Residual Fermentation Extract (percent): 12–16%
pH: 4.1–4.3
Bitterness International Bitterness Units (IBUs or BUs): 25–35
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): medium
Diacetyl ppm (perception): 0.05–0.15 (low–high)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): full
Color (SRM): 10–47
Color Character: copper–black
Miscellaneous Comments: A definite alcoholic strength is perceived in this very malty-tasting beer.
Type: Ale
Style: Brown Ale
Substyle: English Brown Ale
Original Extract Degrees Balling (specific gravity): 10–12.5 (1.040–50)
Percent Alcohol Weight (Volume): 3.3–4.7% (4.1–5.9%)
Apparent Extract Degrees Balling (specific gravity): 1.5–3.5 (1.006–14)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 68–78%
Apparent Limit of Attenuation (percent): 70–80%
Residual Fermentation Extract (percent): 2–5%
pH: 4.0–4.3
Bitterness International Bitterness Units (IBUs or BUs): 15–25
Bitterness Perception (comment): low
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): low
Diacetyl ppm (perception): 0.05–0.12 (low–medium)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): medium
Color (SRM): 15–22
Color Character: medium–dark brown
Miscellaneous Comments: A sweet and malty, caramel-like flavor and aroma.
Type: Ale
Style: Brown Ale
Substyle: English Mild Ale
Original Extract Degrees Balling (specific gravity): 8–9 (1.032–36)
Percent Alcohol Weight (Volume): 2–2.8% (2.5–3.6%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 71–81%
Apparent Limit of Attenuation (percent): 70–80%
Residual Fermentation Extract (percent): 1–3%
pH: 4.0–4.2
Bitterness International Bitterness Units (IBUs or BUs): 14–20
Bitterness Perception (comment): low
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): very low
Diacetyl ppm (perception): 0.02–0.06 (none to low)
CO2 Volumes: 1.3–2.0
Body/Mouth Feel (comment): light
Color (SRM): 17–34
Color Character: medium–dark brown
Miscellaneous Comments: This beer has a mild maltiness and a low alcohol flavor.
Type: Ale
Style: Brown Ale
Substyle: American Brown Ale
Original Extract Degrees Balling (specific gravity): 10–14 (1.040–56)
Percent Alcohol Weight (Volume): 3.3–4.7% (4.1–5.9%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4.5 (1.010–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 68–78%
Apparent Limit of Attenuation (percent): 70–80%
Residual Fermentation Extract (percent): 2–5%
pH: 4.0–4.3
Bitterness International Bitterness Units (IBUs or BUs): 25–60
Bitterness Perception (comment): high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium–high
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.03–0.08 (none to low)
CO2 Volumes: 1.5–2.5
Body/Mouth Feel (comment): medium
Color (SRM): 15–22
Color Character: medium–dark brown
Miscellaneous Comments: Characterized by a medium maltiness.
Type: Ale
Style: Porter
Substyle: Robust Porter
Original Extract Degrees Balling (specific gravity): 11–15 (1.044–60)
Percent Alcohol Weight (Volume): 4–5.2% (5–6.5%)
Apparent Extract Degrees Balling (specific gravity): 2–4 (1.008–16)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–80%
Apparent Limit of Attenuation (percent): 77–83%
Residual Fermentation Extract (percent): 2–6%
pH: 3.9–4.4
Bitterness International Bitterness Units (IBUs or BUs): 25–40
Bitterness Perception (comment): high
Hop Flavor (comment): none–medium
Hop Aroma (comment): none–medium
Esters Perception (comment): low
Diacetyl ppm (perception): 0.09–0.14 (low–medium)
CO2 Volumes: 1.8–2.5
Body/Mouth Feel (comment): medium–full
Color (SRM): 30+
Color Character: black–opaque
Miscellaneous Comments: No roasted barley is used. A black malt bitterness as well as a malty sweetness are perceived.
Type: Ale
Style: Porter
Substyle: Brown Porter
Original Extract Degrees Balling (specific gravity): 10–12.5 (1.040–50)
Percent Alcohol Weight (Volume): 3.7–4.8% (4.6–6%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–80%
Apparent Limit of Attenuation (percent): 76–82%
Residual Fermentation Extract (percent): 1–5%
pH: 3.9–4.4
Bitterness International Bitterness Units (IBUs or BUs): 20–30
Bitterness Perception (comment): medium
Hop Flavor (comment): none–medium
Hop Aroma (comment): none–medium
Esters Perception (comment): low
Diacetyl ppm (perception): 0.05–0.15 (low–medium)
CO2 Volumes: 1.7–2.5
Body/Mouth Feel (comment): light–medium
Color (SRM): 20–35
Color Character: medium–dark brown
Miscellaneous Comments: No roast barley or black malt bitterness is perceived; rather, there is a low to medium malty sweetness.
Type: Ale
Style: Stout
Substyle: Classic Dry Irish
Original Extract Degrees Balling (specific gravity): 9.5–12 (1.038–48)
Percent Alcohol Weight (Volume): 3–4% (3.8–5%)
Apparent Extract Degrees Balling (specific gravity): 2–3.5 (1.008–14)
Real Extract: 3.6–4.3
Apparent Degree of Actual Fermentation (percent): 78–84%
Apparent Limit of Attenuation (percent): 78–84%
Residual Fermentation Extract (percent): 0–0.5%
pH: 3.9–4.1
Bitterness International Bitterness Units (IBUs or BUs): 30–40
Bitterness Perception (comment): medium–high
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): very low
Diacetyl ppm (perception): 0.10–0.15 (low–medium)
CO2 Volumes: 1.6–2.0
Body/Mouth Feel (comment): light–medium
Color (SRM): 40+
Color Character: black–opaque
Miscellaneous Comments: Characterized by roasted barley, caramel and sweet malt taste. Some slight acidity. Bitterness from the roasted barley may be perceived.
Type: Ale
Style: Stout
Substyle: Foreign Style
Original Extract Degrees Balling (specific gravity): 13–18 (1.052–72)
Percent Alcohol Weight (Volume): 4.8–6% (6–7.5%)
Apparent Extract Degrees Balling (specific gravity): 2–5 (1.008–20)
Real Extract: 3.6–4.3
Apparent Degree of Actual Fermentation (percent): 70–77%
Apparent Limit of Attenuation (percent): 70–77%
Residual Fermentation Extract (percent): 0–0.5%
pH: 4.0–4.5
Bitterness International Bitterness Units (IBUs or BUs): 30–60
Bitterness Perception (comment): medium–high
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.05–0.15 (low–medium)
CO2 Volumes: 2.3–2.6
Body/Mouth Feel (comment): medium–full
Color (SRM): 40+
Color Character: black–opaque
Miscellaneous Comments: Characterized by roasted barley, caramel and sweet malt taste. Some slight acidity. Bitterness from the roasted barley may be perceived.
Type: Ale
Style: Stout
Substyle: Sweet Stout
Original Extract Degrees Balling (specific gravity): 11–14 (1.045–56)
Percent Alcohol Weight (Volume): 2.4–4.8% (3–6%)
Apparent Extract Degrees Balling (specific gravity): 3–5 (1.012–20)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 62–70%
Apparent Limit of Attenuation (percent): 65–75%
Residual Fermentation Extract (percent): 3–7%
pH: 4.1–4.5
Bitterness International Bitterness Units (IBUs or BUs): 15–25
Bitterness Perception (comment): very low–low
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): very low
Diacetyl ppm (perception): 0.05–0.10 (low)
CO2 Volumes: 2.0–2.4
Body/Mouth Feel (comment): medium–full
Color (SRM): 40+
Color Character: black–opaque
Miscellaneous Comments: Characterized by mild roasted barley, caramel and very sweet malt taste. Bitterness from the roasted barley may be perceived.
Type: Ale
Style: Stout
Substyle: Imperial Stout
Original Extract Degrees Balling (specific gravity): 19–22.5 (1.075–90)
Percent Alcohol Weight (Volume): 5.6–7.2% (7–9%)
Apparent Extract Degrees Balling (specific gravity): 6–8 (1.024–32)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 68–78%
Apparent Limit of Attenuation (percent): 70–80%
Residual Fermentation Extract (percent): 2–5%
pH: 4.0–4.5
Bitterness International Bitterness Units (IBUs or BUs): 50–80
Bitterness Perception (comment): medium–very high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium–high
Esters Perception (comment): medium–high
Diacetyl ppm (perception): 0.05–0.10 (low)
CO2 Volumes: 1.5–2.3
Body/Mouth Feel (comment): full
Color (SRM): 20+
Color Character: dark copper–black
Miscellaneous Comments: Characterized by a rich maltiness and strong alcoholic taste with a roasted barley and caramel character.
Type: Lager
Style: Bock
Substyle: Traditional German Dark
Original Extract Degrees Balling (specific gravity): 16.5–18.5 (1.066–74)
Percent Alcohol Weight (Volume): 4.8–6% (6–7.5%)
Apparent Extract Degrees Balling (specific gravity): 4.5–6 (1.018–24)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 72%
Apparent Limit of Attenuation (percent): 75%
Residual Fermentation Extract (percent): 3%
pH: 4.5–4.6
Bitterness International Bitterness Units (IBUs or BUs): 20–30
Bitterness Perception (comment): low
Hop Flavor (comment): noble type, low
Hop Aroma (comment): none
Esters Perception (comment): very low
Diacetyl ppm (perception): 0.07–0.14 (low–medium)
CO2 Volumes: 2.2–2.7
Body/Mouth Feel (comment): full
Color (SRM): 20–30
Color Character: copper–dark brown
Miscellaneous Comments: Toasted malts give this beer its characteristic chocolaty aroma and flavor.
Type: Lager
Style: Bock
Substyle: Helles Bock
Original Extract Degrees Balling (specific gravity): 16.5–17 (1.066–68)
Percent Alcohol Weight (Volume): 4.8–6% (6–7.5%)
Apparent Extract Degrees Balling (specific gravity): 3–5 (1.012–20)
Real Extract: 5.7–6.5
Apparent Degree of Actual Fermentation (percent): 75–81%
Apparent Limit of Attenuation (percent): 77–81%
Residual Fermentation Extract (percent): 2–8%
pH: 4.5–4.7
Bitterness International Bitterness Units (IBUs or BUs): 20–35
Bitterness Perception (comment): low
Hop Flavor (comment): noble type, low–medium
Hop Aroma (comment): noble type, very low–medium
Esters Perception (comment): very low
Diacetyl ppm (perception): 0.07–0.10 (low)
CO2 Volumes: 2.16–2.73
Body/Mouth Feel (comment): medium–full
Color (SRM): 4.5–6
Color Character: pale–gold
Miscellaneous Comments: Characterized by a malty aroma.
Type: Lager
Style: Bock
Substyle: Doppelbock
Original Extract Degrees Balling (specific gravity): 18.5–20 (1.074–80)
Percent Alcohol Weight (Volume): 5.2–6.4% (6.5–8%)
Apparent Extract Degrees Balling (specific gravity): 5–7 (1.020–28)
Real Extract: 6.8–8.5
Apparent Degree of Actual Fermentation (percent): 67–79%
Apparent Limit of Attenuation (percent): 76–82%
Residual Fermentation Extract (percent): 2.5–3%
pH: 4.5–4.6
Bitterness International Bitterness Units (IBUs or BUs): 17–27
Bitterness Perception (comment): low
Hop Flavor (comment): noble type, low
Hop Aroma (comment): none
Esters Perception (comment): low
Diacetyl ppm (perception): 0.07–0.1 (low)
CO2 Volumes: 2.26–2.62
Body/Mouth Feel (comment): full
Color (SRM): 12–30
Color Character: amber–dark brown
Miscellaneous Comments: Characterized by malt sweetness in aroma and flavor. Alcohol is evident.
Type: Lager
Style: Bock
Substyle: Eisbock
Original Extract Degrees Balling (specific gravity): 23–29 (1.092–1.116)
Percent Alcohol Weight (Volume): 6.9–11.5% (8.6–14.4%)
Apparent Extract Degrees Balling (specific gravity): NA
Real Extract: 8.2–12.2
Apparent Degree of Actual Fermentation (percent): 65–70%
Apparent Limit of Attenuation (percent): 70–76%
Residual Fermentation Extract (percent): 5–8%
pH: 4.4–4.7
Bitterness International Bitterness Units (IBUs or BUs): 26–33
Bitterness Perception (comment): low
Hop Flavor (comment): noble type, low
Hop Aroma (comment): none
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.05–0.07 (low)
CO2 Volumes: 2.37
Body/Mouth Feel (comment): very full
Color (SRM): 18–50
Color Character: deep copper–black
Miscellaneous Comments: A very alcoholic beer. Characterized by malty and sweet taste. Alcohol may be concentrated by freezing the finished beer.
Type: Lager
Style: Bavarian Dark
Substyle: Munich Dunkel
Original Extract Degrees Balling (specific gravity): 13–14 (1.052–56)
Percent Alcohol Weight (Volume): 3.6–4% (4.5–5%)
Apparent Extract Degrees Balling (specific gravity): 3.5–4.5 (1.014–18)
Real Extract: 4.7–5.8
Apparent Degree of Actual Fermentation (percent): 70.2–78.5%
Apparent Limit of Attenuation (percent): 71.6–83.6%
Residual Fermentation Extract (percent): 1.4–5.9%
pH: 4.3–4.5
Bitterness International Bitterness Units (IBUs or BUs): 16–25
Bitterness Perception (comment): medium
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.05–0.1 (low)
CO2 Volumes: 2.21–2.66
Body/Mouth Feel (comment): medium
Color (SRM): 17–23
Color Character: deep copper–dark brown
Miscellaneous Comments: Characterized by a nutty, toasted, chocolaty malt sweetness in aroma and flavor.
Type: Lager
Style: Bavarian Dark
Substyle: Schwarzbier
Original Extract Degrees Balling (specific gravity): 11–13 (1.044–52)
Percent Alcohol Weight (Volume): 3–4% (3.8–5%)
Apparent Extract Degrees Balling (specific gravity): 3–4 (1.012–16)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 72–78%
Apparent Limit of Attenuation (percent): 73–78%
Residual Fermentation Extract (percent): 1–2%
pH: 4.3–4.5
Bitterness International Bitterness Units (IBUs or BUs): 22–30
Bitterness Perception (comment): low–medium
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.03–0.10 (low)
CO2 Volumes: 2.2–2.6
Body/Mouth Feel (comment): medium
Color (SRM): 25–30
Color Character: dark brown–black
Miscellaneous Comments: Characterized by a roast malt flavor but a low roast malt bitterness and low sweetness in aroma and flavor.
Type: Lager
Style: American Dark
Substyle: American Dark
Original Extract Degrees Balling (specific gravity): 10–12.5 (1.040–50)
Percent Alcohol Weight (Volume): 3.2–4.4% (4–5.5%)
Apparent Extract Degrees Balling (specific gravity): 2–3 (1.008–12)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 76–84%
Apparent Limit of Attenuation (percent): 77–85%
Residual Fermentation Extract (percent): 1.5–3%
pH: 4.2–4.4
Bitterness International Bitterness Units (IBUs or BUs): 14–20
Bitterness Perception (comment): low
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.01–0.07 (none–low)
CO2 Volumes: 2.5–2.7
Body/Mouth Feel (comment): light–medium
Color (SRM): 10–20
Color Character: deep copper–dark brown
Miscellaneous Comments: Characterized by a low malt aroma and flavor.
Type: Lager
Style: Dortmund/Export
Substyle: Dortmund/Export
Original Extract Degrees Balling (specific gravity): 12–14 (1.048–56)
Percent Alcohol Weight (Volume): 3.8–4.8% (4.8–6%)
Apparent Extract Degrees Balling (specific gravity): 2.5–3.5 (1.010–14)
Real Extract: 4.2–4.5
Apparent Degree of Actual Fermentation (percent): 80–83%
Apparent Limit of Attenuation (percent): 80–87%
Residual Fermentation Extract (percent): 0–4%
pH: 4.4–4.5
Bitterness International Bitterness Units (IBUs or BUs): 23–29
Bitterness Perception (comment): medium
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.01–0.05 (none)
CO2 Volumes: 2.57
Body/Mouth Feel (comment): medium
Color (SRM): 4–6
Color Character: very pale–golden
Miscellaneous Comments: Characterized by a medium malty sweetness.
Type: Lager
Style: Munich Helles
Substyle: Munich Helles
Original Extract Degrees Balling (specific gravity): 11–13 (1.044–52)
Percent Alcohol Weight (Volume): 3.6–4.4% (4.5–5.5%)
Apparent Extract Degrees Balling (specific gravity): 2–3 (1.008–12)
Real Extract: 3.6–4.1
Apparent Degree of Actual Fermentation (percent): 81–85%
Apparent Limit of Attenuation (percent): 83–87%
Residual Fermentation Extract (percent): 1.5–2.5%
pH: 4.4–4.6
Bitterness International Bitterness Units (IBUs or BUs): 18–25
Bitterness Perception (comment): low
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.05–0.10 (low)
CO2 Volumes: 2.26–2.68
Body/Mouth Feel (comment): medium
Color (SRM): 3–5
Color Character: very pale–golden
Miscellaneous Comments: Characterized by medium malty sweetness.
Type: Lager
Style: Classic Pilsener
Substyle: German Pilsener
Original Extract Degrees Balling (specific gravity): 11–12.5 (1.044–50)
Percent Alcohol Weight (Volume): 3.2–4.0% (4–5%)
Apparent Extract Degrees Balling (specific gravity): 2–3 (1.006–12)
Real Extract: 3.8–4.2
Apparent Degree of Actual Fermentation (percent): 76–83%
Apparent Limit of Attenuation (percent): 77–84%
Residual Fermentation Extract (percent): 0.5–1.5%
pH: 4.2–4.5
Bitterness International Bitterness Units (IBUs or BUs): 30–40
Bitterness Perception (comment): medium–high
Hop Flavor (comment): noble type, low–medium
Hop Aroma (comment): noble type, medium
Esters Perception (comment): none
Diacetyl ppm (perception): 0.03–0.08 (low)
CO2 Volumes: 2.52
Body/Mouth Feel (comment): light–medium
Color (SRM): 2.5–4
Color Character: very pale–pale
Miscellaneous Comments: Characterized by low maltiness in aroma and flavor.
Type: Lager
Style: Classic Pilsener
Substyle: Bohemian Pilsener
Original Extract Degrees Balling (specific gravity): 11–14 (1.044–56)
Percent Alcohol Weight (Volume): 3.2–4% (4–5%)
Apparent Extract Degrees Balling (specific gravity): 3.5–5 (1.014–20)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 65–75%
Apparent Limit of Attenuation (percent): 67–78%
Residual Fermentation Extract (percent): 2–4%
pH: 4.4–4.6
Bitterness International Bitterness Units (IBUs or BUs): 35–45
Bitterness Perception (comment): medium–high
Hop Flavor (comment): noble type, low–medium
Hop Aroma (comment): noble type, low–medium
Esters Perception (comment): none
Diacetyl ppm (perception): 0.07–0.20 (low–medium)
CO2 Volumes: 2.3–2.5
Body/Mouth Feel (comment): light–medium
Color (SRM): 3–5
Color Character: pale–golden
Miscellaneous Comments: Characterized by a low to medium maltiness in aroma and flavor.
Type: Lager
Style: American Light Lager
Substyle: Diet/“Lite”
Original Extract Degrees Balling (specific gravity): 6–10 (1.024–1.040)
Percent Alcohol Weight (Volume): 2.4–3.4% (2.9–4.2%)
Apparent Extract Degrees Balling (specific gravity): 0.5–2 (1.002–8)
Real Extract: 1–3.9
Apparent Degree of Actual Fermentation (percent): 78–101%
Apparent Limit of Attenuation (percent): 78–101%
Residual Fermentation Extract (percent): 0%
pH: 4.3–4.5
Bitterness International Bitterness Units (IBUs or BUs): 8–15
Bitterness Perception (comment): very low–low
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): none
Diacetyl ppm (perception): 0.01–0.03 (none)
CO2 Volumes: 2.57
Body/Mouth Feel (comment): light
Color (SRM): 2–4
Color Character: very pale
Miscellaneous Comments: This style has no malt aroma or flavor.
Type: Lager
Style: American Light Lager
Substyle: American Standard
Original Extract Degrees Balling (specific gravity): 10–11.5 (1.040–46)
Percent Alcohol Weight (Volume): 3.0–3.6% (3.8–4.5%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: 3.8–4.3
Apparent Degree of Actual Fermentation (percent): 77–88%
Apparent Limit of Attenuation (percent): 77–88%
Residual Fermentation Extract (percent): 0%
pH: 4.1–4.6
Bitterness International Bitterness Units (IBUs or BUs): 5–17
Bitterness Perception (comment): low
Hop Flavor (comment): very low
Hop Aroma (comment): very low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.01–0.03 (none)
CO2 Volumes: 2.57
Body/Mouth Feel (comment): light
Color (SRM): 2–4
Color Character: very pale
Miscellaneous Comments: Characterized by a low malt aroma and flavor.
Type: Lager
Style: American Light Lager
Substyle: American Premium
Original Extract Degrees Balling (specific gravity): 11.5–12.5 (1.046–50)
Percent Alcohol Weight (Volume): 3.4–4% (4.3–5%)
Apparent Extract Degrees Balling (specific gravity): 2.5–3.5 (1.010–14)
Real Extract: 4.1–4.5
Apparent Degree of Actual Fermentation (percent): 76–81%
Apparent Limit of Attenuation (percent): 77–81%
Residual Fermentation Extract (percent): 1–3%
pH: 4.4–4.5
Bitterness International Bitterness Units (IBUs or BUs): 13–23
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.03–0.04 (none)
CO2 Volumes: 2.57–2.73
Body/Mouth Feel (comment): light–light medium
Color (SRM): 2–5
Color Character: pale–golden
Miscellaneous Comments: Characterized by low malt aroma and flavor.
Type: Lager
Style: American Light Lager
Substyle: Dry
Original Extract Degrees Balling (specific gravity): 10–12.5 (1.040–50)
Percent Alcohol Weight (Volume): 3.6–4.5% (4.5–5.6%)
Apparent Extract Degrees Balling (specific gravity): 1–2 (1.004–8)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 80–90%
Apparent Limit of Attenuation (percent): 80–90%
Residual Fermentation Extract (percent): 0–1%
pH: 4.2–4.5
Bitterness International Bitterness Units (IBUs or BUs): 15–23
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.02–0.03 (none)
CO2 Volumes: 2.6–2.7
Body/Mouth Feel (comment): light
Color (SRM): 2–4
Color Character: pale–golden
Miscellaneous Comments: This style has no lingering aftertaste and low malt aroma and flavor.
Type: Lager
Style: Vienna/Oktoberfest/Märzen
Substyle: Vienna
Original Extract Degrees Balling (specific gravity): 12–13.5 (1.048–55)
Percent Alcohol Weight (Volume): 3.6–4.7% (4.5–5.9%)
Apparent Extract Degrees Balling (specific gravity): 3–4.5 (1.012–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 74–83%
Apparent Limit of Attenuation (percent): 75–85%
Residual Fermentation Extract (percent): 1–5%
pH: 4.3–4.6
Bitterness International Bitterness Units (IBUs): 22–28
Bitterness Perception (comment): low–medium
Hop Flavor (comment): noble type, low–medium
Hop Aroma (comment): noble type, low–medium
Esters Perception (comment): none
Diacetyl ppm (perception): 0.06–0.1 (low)
CO2 Volumes: 2.4–2.6
Body/Mouth Feel (comment): light–medium
Color (SRM): 8–12
Color Character: amber–dark amber/copper
Miscellaneous Comments: Characterized by low malt sweetness and an evident toasted malt aroma.
Type: Lager
Style: Vienna/Oktoberfest/Märzen
Substyle: Oktoberfest/Märzen
Original Extract Degrees Balling (specific gravity): 13–16 (1.052–64)
Percent Alcohol Weight (Volume): 3.8–5.3% (4.8–6.6%)
Apparent Extract Degrees Balling (specific gravity): 3–5 (1.012–20)
Real Extract: 4.4–5.7
Apparent Degree of Actual Fermentation (percent): 72.9–84.3%
Apparent Limit of Attenuation (percent): 77.9–85.7%
Residual Fermentation Extract (percent): 1.4–11.6%
pH: 4.5–4.7
Bitterness International Bitterness Units (IBUs or BUs): 22–28
Bitterness Perception (comment): low–medium
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.06–0.1 (low)
CO2 Volumes: 2.57–2.73
Body/Mouth Feel (comment): medium
Color (SRM): 7–14
Color Character: amber to dark amber/copper
Miscellaneous Comments: Characterized by malty sweetness while toasted malt aroma and flavor are dominant.
Type: Mixed Style
Style: German Ale
Substyle: Düsseldorf-style Altbier
Original Extract Degrees Balling (specific gravity): 11–12 (1.044–48)
Percent Alcohol Weight (Volume): 3.5–4% (4.3–5%)
Apparent Extract Degrees Balling (specific gravity): 2–3.5 (1.008–14)
Real Extract: 3.9–4.5
Apparent Degree of Actual Fermentation (percent): 76–82%
Apparent Limit of Attenuation (percent): 77–83%
Residual Fermentation Extract (percent): 0–1%
pH: 4.2–4.6
Bitterness International Bitterness Units (IBUs or BUs): 25–35
Bitterness Perception (comment): medium–high
Hop Flavor (comment): very low
Hop Aroma (comment): none
Esters Perception (comment): low
Diacetyl ppm (perception): 0.02–0.06 (none–very low)
CO2 Volumes: 2.16–3.09
Body/Mouth Feel (comment): light–medium
Color (SRM): 11–19
Color Character: dark amber–dark brown
Miscellaneous Comments: Typically fermented warm and aged cold.
Type: Mixed Style
Style: German Ale
Substyle: Kölsch
Original Extract Degrees Balling (specific gravity): 10.5–11.5 (1.042–46)
Percent Alcohol Weight (Volume): 3.5–4.0% (4.4–5%)
Apparent Extract Degrees Balling (specific gravity): 1.5–2.5 (1.006–10)
Real Extract: 3.65–4.1
Apparent Degree of Actual Fermentation (percent): 83–86%
Apparent Limit of Attenuation (percent): 83–86%
Residual Fermentation Extract (percent): 0.0–0.5%
pH: 4.4–4.6
Bitterness International Bitterness Units (IBUs or BUs): 20–30
Bitterness Perception (comment): medium
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): low
Diacetyl ppm (perception): 0.01–0.03 (none)
CO2 Volumes: 2.42–2.73
Body/Mouth Feel (comment): light–medium
Color (SRM): 3.5–5
Color Character: pale gold
Miscellaneous Comments: Typically lager or ale yeast or a combination thereof is used; malted wheat is sometimes used. Characterized by a slightly winy flavor.
Type: Mixed Style
Style: Cream Ale
Substyle: Cream Ale
Original Extract Degrees Balling (specific gravity): 11–14 (1.044–55)
Percent Alcohol Weight (Volume): 3.6–5.6% (4.5–7%)
Apparent Extract Degrees Balling (specific gravity): 1–2.5 (1.004–10)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–85%
Apparent Limit of Attenuation (percent): 75–85%
Residual Fermentation Extract (percent): 0–0.5%
pH: 4.3–4.6
Bitterness: International Bitterness Units (IBUs or BUs): 10–22
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): low
Diacetyl ppm (perception): 0.01–0.03 (none)
CO2 Volumes: 2.6–2.7
Body/Mouth Feel (comment): light
Color (SRM): 2–4
Color Character: very pale
Miscellaneous Comments: Lager, ale or a combination of yeasts can be used.
Type: Mixed Style
Style: Fruit Beer
Substyle: Fruit Ale or Lager
Original Extract Degrees Balling (specific gravity): 7.5–27.5 (1.030–110)
Percent Alcohol Weight (Volume): 2–9.6% (2.5–12%)
Apparent Extract Degrees Balling (specific gravity): varies
Real Extract: —
Apparent Degree of Actual Fermentation (percent): varies
Apparent Limit of Attenuation (percent): varies
Residual Fermentation Extract (percent): varies
pH: varies
Bitterness International Bitterness Units (IBUs or BUs): 5–70
Bitterness Perception (comment): none–very high
Hop Flavor (comment): none–very high
Hop Aroma (comment): none–very high
Esters Perception (comment): none–very high
Diacetyl ppm (perception): (low–medium)
C02 Volumes: varies
Body/Mouth Feel (comment): light–full
Color (SRM): 5–50
Color Character: varies
Miscellaneous Comments: The character of fruit should typically be evident in color, aroma and flavor.
Type: Mixed Style
Style: Herb Beer
Substyle: Herb Ale or Lager
Original Extract Degrees Balling (specific gravity): 7.5–27.5 (1.030–110)
Percent Alcohol Weight (Volume): 2–9.6% (2.5–12%)
Apparent Extract Degrees Balling (specific gravity): varies
Real Extract: —
Apparent Degree of Actual Fermentation (percent): varies
Apparent Limit of Attenuation (percent): varies
Residual Fermentation Extract (percent): varies
pH: varies
Bitterness International Bitterness Units (IBUs or BUs): 5–70
Bitterness Perception (comment): none–very high
Hop Flavor (comment): none–very high
Hop Aroma (comment): none–very high
Esters Perception (comment): none–very high
Diacetyl ppm (perception): (low–medium)
C02 Volumes: varies
Body/Mouth Feel (comment): light–full
Color (SRM): 5–50
Color Character: varies
Miscellaneous Comments: The character of the herb or spice should typically be evident in color, aroma and flavor.
Type: Mixed Style
Style: American Wheat
Substyle: American Wheat Beer
Original Extract Degrees Balling (specific gravity): 7.5–12.5 (1.030–50)
Percent Alcohol Weight (Volume): 2.8–4% (3.5–5%)
Apparent Extract Degrees Balling (specific gravity): 1–4.5 (1.004–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 76–84%
Apparent Limit of Attenuation (percent): 77–85%
Residual Fermentation Extract (percent): 1–2.5%
pH: 4.1–4.4
Bitterness International Bitterness Units (IBUs or BUs): 5–17
Bitterness Perception (comment): low–medium
Hop Flavor (comment): low–medium
Hop Aroma (comment): low–medium
Esters Perception (comment): low–medium
Diacetyl ppm (perception): 0.02–0.06 (none–low)
C02 Volumes: 2.3–2.6
Body/Mouth Feel (comment): light–medium
Color (SRM): 2–8
Color Character: pale–amber
Miscellaneous Comments: This style can be either ale or lager and is usually characterized by low malt aroma and/or flavor.
Type: Mixed Style
Style: Specialty Beers
Substyle: Ales or Lagers
Original Extract Degrees Balling (specific gravity): 7.5–27.5 (1.030–110)
Percent Alcohol Weight (Volume): 2–9.5% (2.5–12%)
Apparent Extract Degrees Balling (specific gravity): varies
Real Extract: —
Apparent Degree of Actual Fermentation (percent): varies
Apparent Limit of Attenuation (percent): varies
Residual Fermentation Extract (percent): varies
pH: varies
Bitterness International Bitterness Units (IBUs or BUs): 5–70
Bitterness Perception (comment): none–very high
Hop Flavor (comment): none–very high
Hop Aroma (comment): none–very high
Esters Perception (comment): none–very high
Diacetyl ppm (perception): (low–medium)
C02 Volumes: varies
Body/Mouth Feel (comment): light–full
Color (SRM): 5–50
Color Character: varies
Miscellaneous Comments: Any beer brewed with unusual techniques or ingredients such as honey, maple syrup or hot rocks, which contribute to the unique overall character of the beer, in addition to or instead of malted barley.
Type: Mixed Style
Style: Smoked Beer
Substyle: Bamberg-style Rauchbier
Original Extract Degrees Balling (specific gravity): 12–13 (1.048–52)
Percent Alcohol Weight (Volume): 3.5–3.8% (4.3–4.8%)
Apparent Extract Degrees Balling (specific gravity): 3–4 (1.012–16)
Real Extract: 4.7–5.8
Apparent Degree of Actual Fermentation (percent): 68–75%
Apparent Limit of Attenuation (percent): 68–81%
Residual Fermentation Extract (percent): 0–6%
pH: 4.4–4.5
Bitterness: International Bitterness Units (IBUs or BUs): 20–30
Bitterness Perception (comment): low–medium
Hop Flavor (comment): noble type, low
Hop Aroma (comment): noble type, low
Esters Perception (comment): none
Diacetyl ppm (perception): 0.05–0.07 (low)
C02 Volumes: 2.16–2.57
Body/Mouth Feel (comment): medium
Color (SRM): 10–20
Color Character: dark amber–deep brown
Miscellaneous Comments: This style is similar to Oktoberfest with a sweet, smoky aroma and flavor. The intensity of smoke is medium to high.
Type: Mixed Style
Style: Smoked Beer
Substyle: Other styles
Original Extract Degrees Balling (specific gravity): —
Percent Alcohol Weight (Volume): —
Apparent Extract Degrees Balling (specific gravity): —
Real Extract: —
Apparent Degree of Actual Fermentation (percent): —
Apparent Limit of Attenuation (percent): —
Residual Fermentation Extract (percent): —
pH: —
Bitterness International Bitterness Units (IBUs or BUs): —
Bitterness Perception (comment): —
Hop Flavor (comment): —
Hop Aroma (comment): —
Esters Perception (comment): —
Diacetyl ppm (perception): —
C02 Volumes: —
Body/Mouth Feel (comment): —
Color (SRM): —
Color Character: —
Miscellaneous Comments: The brewer specifies the style as long as smoke character is evident.
Type: Mixed Style
Style: California Common
Substyle: California Common Beer
Original Extract Degrees Balling (specific gravity): 10–14 (1.040–56)
Percent Alcohol Weight (Volume): 2.9–4% (3.6–5%)
Apparent Extract Degrees Balling (specific gravity): 3–4.5 (1.012–18)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–85%
Apparent Limit of Attenuation (percent): 75–85%
Residual Fermentation Extract (percent): 0–1%
pH: 4.1–4.3
Bitterness International Bitterness Units (IBUs or BUs): 35–45
Bitterness Perception (comment): medium–high
Hop Flavor (comment): medium–high
Hop Aroma (comment): medium
Esters Perception (comment): low
Diacetyl ppm (perception): 0.03–0.1 (none–low)
C02 Volumes: 2.4–2.8
Body/Mouth Feel (comment): medium
Color (SRM): 8–17
Color Character: pale amber–deep amber
Miscellaneous Comments: Characterized by a toasted caramel-like maltiness in aroma and flavor. This beer is typically fermented warm with lager yeast and is aged cold.
Type: Mixed Style
Style: German Wheat Beer
Substyle: Berliner Weisse
Original Extract Degrees Balling (specific gravity): 7–8 (1.028–32)
Percent Alcohol Weight (Volume): 2.2–2.7% (2.8–3.4%)
Apparent Extract Degrees Balling (specific gravity): 1–1.5 (1.004–6)
Real Extract: 2.9
Apparent Degree of Actual Fermentation (percent): 75–77%
Apparent Limit of Attenuation (percent): 75–77%
Residual Fermentation Extract (percent): 0%
pH: 3.2–3.3
Bitterness International Bitterness Units (IBUs or BUs): 3–6
Bitterness Perception (comment): none
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): medium–high
Diacetyl ppm (perception): 0.02–0.03 (none)
C02 Volumes: 3.45
Body/Mouth Feel (comment): light–dry
Color (SRM): 2–4
Color Character: very pale–pale
Miscellaneous Comments: Characterized by sharp lactic sourness. This style uses between 60 and 70 percent malted wheat. The fermentation involves yeast and bacteria.
Type: Mixed Style
Style: German Wheat Beer
Substyle: German-style Weizen (Weissbier)
Original Extract Degrees Balling (specific gravity): 12–14 (1.048–56)
Percent Alcohol Weight (Volume): 3.8–4.3% (4.8–5.4%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4 (1.010–16)
Real Extract: 4.0–4.9
Apparent Degree of Actual Fermentation (percent): 78–83%
Apparent Limit of Attenuation (percent): 78–84%
Residual Fermentation Extract (percent): 0–0.5%
pH: 4.2–4.4
Bitterness International Bitterness Units (IBUs or BUs): 10–15
Bitterness Perception (comment): low
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): medium
Diacetyl ppm (perception): 0.01–0.04 (none)
C02 Volumes: 3.6–4.48
Body/Mouth Feel (comment): light–medium
Color (SRM): 3–6
Color Character: pale–golden
Miscellaneous Comments: Typically 50 percent or more wheat malt is used. Often characterized by clovelike and mild bananalike character. A mild sourness is acceptable.
Type: Mixed Style
Style: German Wheat Beer
Substyle: German-style Dunkelweizen
Original Extract Degrees Balling (specific gravity): 12–14 (1.048–56)
Percent Alcohol Weight (Volume): 3.8–4.3% (4.8–5.4%)
Apparent Extract Degrees Balling (specific gravity): 2.5–4 (1.010–16)
Real Extract: —
Apparent Degree of Actual Fermentation (percent): 75–82%
Apparent Limit of Attenuation (percent): 75–83%
Residual Fermentation Extract (percent): 0–1%
pH: 4.1–4.4
Bitterness International Bitterness Units (IBUs or BUs): 10–15
Bitterness Perception (comment): low
Hop Flavor (comment): low
Hop Aroma (comment): low
Esters Perception (comment): medium
Diacetyl ppm (perception): 0.04–0.08 (low)
C02 Volumes: 3.6–4.48
Body/Mouth Feel (comment): light–medium
Color (SRM): 17–22
Color Character: dark copper–brown
Miscellaneous Comments: Typically 50 percent or more wheat malt is used. Often characterized by clovelike and mild bananalike character and chocolaty maltiness. A very mild sourness is acceptable for this style.
Type: Mixed Style
Style: German Wheat Beer
Substyle: German-style Weizenbock
Original Extract Degrees Balling (specific gravity): 16–18 (1.064–72)
Percent Alcohol Weight (Volume): 5.2–6% (6.5–7.5%)
Apparent Extract Degrees Balling (specific gravity): 4.5–7 (1.018–28)
Real Extract: 5.8–6.6
Apparent Degree of Actual Fermentation (percent): 75–80%
Apparent Limit of Attenuation (percent): 75–80%
Residual Fermentation Extract (percent): 0–1%
pH: 4.3–4.5
Bitterness: International Bitterness Units (IBUs or BUs): 10–15
Bitterness Perception (comment): low
Hop Flavor (comment): none
Hop Aroma (comment): none
Esters Perception (comment): medium
Diacetyl ppm (perception): 0.01–0.02 (none)
C02 Volumes: 3.71–4.74
Body/Mouth Feel (comment): medium–full
Color (SRM): 7–30
Color Character: amber–dark brown
Miscellaneous Comments: Typically 50 percent or more wheat malt is used. Often characterized by clovelike and mild bananalike character and chocolaty maltiness. A mild sourness is acceptable for this style.
BIBLIOGRAPHY OF RESOURCES FOR BEER STYLE GUIDELINES
American Homebrewers Association. zymurgy. Boulder, Colo.: 1979–1992.
Eckhardt, Fred. Essentials of Beer Style. Portland, Oreg.: Fred Eckhardt Associates, 1989.
Fix, Dr. George. Vienna. Boulder, Colo.: Brewers Publications, 1992.
Foster, Terry. Pale Ale. Boulder, Colo.: Brewers Publications, 1992.
Guinard, Jean-Xavier. Lambic. Boulder, Colo.: Brewers Publications, 1990.
Institute for Brewing Studies. The New Brewer. Boulder, Colo.: 1983–1991.
Jackson, Michael. The Simon and Schuster Pocket Guide To Beer. New York: Simon and Schuster, Inc., 1991.
——-. World Guide to Beer. Philadelphia: Running Press, 1989.
Kieninger, Dr. Helmut. “The Influences on Beer Making,” Best of Beer and Brewing, vol. 1–5. Boulder, Colo.: Brewers Publications, 1987.
Miller, Dave. Continental Pilsener. Boulder, Colo.: Brewers Publications, 1990.
Narziss, L. “Types of Beer.” Brauwelt International 11/1991.
Peindl, Professor Anton. From the series “Biere Aus Aller Welt.” Brauindustrie. Schloss Mindelburg, Germany, 1982–1991.
Rajotte, Pierre. Belgian Ales. Boulder, Colo.: Brewers Publications, 1992.
Warner, Eric. German Wheat Beer. Boulder, Colo.: Brewers Publications, 1992.
Other Resources
J.E. Siebel and Sons, Chicago, Ill.
The American Homebrewers Association National Competition Committee.
Fred Scheer, Brewmaster, Frankenmuth Brewery, Frankenmuth, Mich.
The Great American Beer Festivalsm Professional Tasting Panel.