For this quarter, we selected two categories, Category 18 and 19.
18. Pale American Ale
This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.
18A. Blonde Ale
Overall Impression
Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.
Appearance
Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.
Aroma
Light to moderate malty aroma, generally neutral or grainy, possibly with a light bread or caramel note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common. Clean fermentation profile.
Flavor
Initial soft maltiness, but can also have light character malt flavor (e.g., bread, toast, biscuit, wheat). Caramel flavors usually absent; if present, they are typically low-color caramel or honey notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty; an impression of sweetness is often an expression of lower bitterness than actual residual sweetness. Clean fermentation profile.
Mouthfeel
Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.
Comments
Oxidized versions can develop caramel or honey notes, which should not be mistaken for similar malt-derived flavors. Sometimes known as Golden Ale or simply a Gold.
History
An American craft beer style produced as a faster-produced alternative to standard American lagers. First believed to be produced in 1987 at Catamount. Often positioned as an entry-level house ale.
Characteristic Ingredients
Generally all-malt, but can include wheat malt or sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.
Style Comparison
Typically has more flavor than American Lager and Cream Ale. Less bitterness than an American Pale Ale. Perhaps similar to some maltier examples of Kölsch.
Commercial Examples
Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew.
Past Revision
18B. American Pale Ale
Overall Impression
An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.
Appearance
Pale golden to amber. Moderately large white to off-white head with good retention. Generally quite clear.
Aroma
Moderate to moderately-high hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but a hoppy aroma should be apparent. Low to moderate neutral to grainy maltiness supports the hop presentation, and can show low amounts of specialty malt character (e.g., bread, toast, biscuit, caramel). Fruity esters optional, up to moderate in strength. Fresh dry-hop aroma optional.
Flavor
Hop and malt character similar to aroma (same intensities and descriptors apply). Caramel flavors are often absent or fairly restrained, but are acceptable as long as they don’t clash with the hops. Moderate to high bitterness. Clean fermentation profile. Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Medium to dry finish. The balance is typically towards the late hops and bitterness; the malt presence should be supportive, not distracting. Hop flavor and bitterness often linger into the finish, but the aftertaste should generally be clean and not harsh. Fresh dry-hop flavor optional.
Mouthfeel
Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.
Comments
Modern American versions are often just lower gravity IPAs. Traditionally was a style that allowed for experimentation with hop varieties and usage methods, which can now often be found as international adaptations in countries with an emerging craft beer market. Judges should allow for characteristics of modern American or New World hops as they are developed and released.
History
A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients. Sierra Nevada Pale Ale was first made in 1980 and helped popularize the style. Prior to the explosion in popularity of IPAs, this style was the most well-known and popular of American craft beers.
Characteristic Ingredients
Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.
Style Comparison
Typically lighter in color, cleaner in fermentation profile, and having fewer caramel flavors than English counterparts. There can be some overlap in color between American Pale Ale and American Amber Ale. The American Pale Ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. Maltier, more balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). More bitter and hoppy than a Blonde Ale.
Commercial Examples
Deschutes Mirror Pond Pale Ale, Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone Pale Ale 2.0.
Past Revision
19. Amber and Brown American Beer
This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strength that can be balanced to bitter.
19A. American Amber Ale
Overall Impression
An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.
Appearance
Deep amber to coppery-brown in color, sometimes with a reddish hue. Moderately large off-white head with good retention. Generally quite clear.
Aroma
Low to moderate hop aroma reflective of American or New World hop varieties (citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness, usually with a moderate caramel character, that can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.
Flavor
Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor and sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.
Mouthfeel
Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.
Comments
Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.
History
A modern American craft beer style developed as a variation from American Pale Ales. Mendocino Red Tail Ale was first made in 1983, and was known regionally as a Red Ale. This served as the progenitor of Double Reds (American Strong Ale), Red IPAs, and other hoppy, caramelly beers.
Characteristic Ingredients
Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.
Style Comparison
Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Less chocolate and dark caramel than an American Brown Ale.
Commercial Examples
Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale.
Past Revision
19B. California Common
Overall Impression
A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.
Appearance
Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.
Aroma
Moderate to high herbal, resinous, floral, or minty hops. Light fruitiness acceptable. Low to moderate caramel or toasty malt supports the hops.
Flavor
Moderately malty with a pronounced hop bitterness. The malt character usually has toast (not roast) and caramel flavors. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often herbal, resinous, floral, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.
Mouthfeel
Medium-bodied. Medium to medium-high carbonation.
Comments
This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate.
History
American West Coast original, brewed originally as Steam Beer during the Gold Rush era. Large shallow open fermenters (coolships) were used to compensate for the lack of refrigeration and to take advantage of the cool temperatures in the San Francisco Bay area. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.
Characteristic Ingredients
Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.
Style Comparison
Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.
Commercial Examples
Anchor Steam, Steamworks Steam Engine Lager.
Past Revision
19C. American Brown Ale
Overall Impression
A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.
Appearance
Light to very dark brown color. Clear. Low to moderate off-white to light tan head.
Aroma
Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, or toasty qualities. Hop aroma is typically low to moderate, of almost any type that complements the malt. Some interpretations of the style may optionally feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), or a dry-hopped aroma. Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly Porter-like.
Flavor
Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, or toasty malt complexity, with medium to medium-high bitterness. Medium to medium-dry finish with an aftertaste of both malt and hops. Light to moderate hop flavor, sometimes citrusy, fruity, or tropical, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. The malt and hops are generally equal in intensity, but the balance can vary in either direction. Should not have a roasted character suggestive of a Porter or Stout.
Mouthfeel
Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Stronger versions may be lightly warming.
Comments
Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. ThMost commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered as 21B Specialty IPA: Brown IPA.ese IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.
History
Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered as 21B Specialty IPA: Brown IPA.
Characteristic Ingredients
Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.
Style Comparison
More chocolate and caramel flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American or New World hop character.
Commercial Examples
Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown.