European Beer Star

Categories and Beer Styles of the European Beer Star

Beer Styles changing with the times

The world is becoming more digital and is in a constant state of flux. The beer market is also subject to this change. That's why the categories and beer styles of the European Beer Star are adapted every year to current consumer expectations. The feedback from our experienced judges from all over the world - the stars of the competition - helps us.

The European Beer Star is dedicated to promoting beer culture. That's why we describe selected beer styles in more detail in each issue of our Beer Star News. The European Beer star pays special attention to beer styles originating from Europe.

Looking for a tasting description of the winning beers? Then check out the gold comments from the tasting panel of our winners from last year. Just click on the winning logos of the respective categories.


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The color of the beers is decisive at European Beer Star. In some categories, a non-specific color for the beer style of the beer can lead to exclusion by the tasters. The beer will be judged as out-of-style. The beer color chart of European Beer Star is decisive for the decision of the tasters.

In order to prevent your beer from being classified as out-of-style due to deviating colour, you can use the adjacent beer colour chart to determine the colour of your beers and compare it with the category descriptions.

Category 1 German-Style Leichtbier

Analytics

Original gravity6,0 - 9,5 °Plato
Apparent extract1,5 - 2,5 °Plato
Alcohol2,0 - 3,0 % by weight

2,0 - 3,5 % by volume
Bitterness14 - 28 IBU

Description

  • Bottom fermented
  • Light body
  • Malt character: low to medium
  • Hop bitterness: low to medium
  • Hop flavour and aroma: low to medium
  • No fruity esters or Diacetyl
  • Turbidity allowed

Category 2 German-Style Pilsner

Analytics

Original gravity11,0 - 12,9 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol3,6 - 4,3 % by weight

4,0 - 5,5 % by volume
Bitterness25 - 50 IBU

Description

  • Bottom fermented
  • Colour: light straw to golden
  • Hop bitterness: high
  • Hop flavour and aroma: moderate, fine, quite obvious
  • However, the aroma may not be characterized by the utilization of aromatic hops by dry hopping
  • Attenuation degree: high
  • Body: medium to light
  • Flavour and aroma: little residual sweetness
  • No fruity esters or Diacetyl
  • Dense and rich foam
  • Beer is filtered
  • No chill-haze

Category 3 Bohemian-Style Pale Lager ("Ležák")

Analytics

Original gravity11,0 - 12,9 °Plato
Apparent extract2,5 - 4,5 °Plato
Alcohol3,1 - 4,3 % by weight

4,0 - 5,5 % by volume
Bitterness20 - 40 IBU

Description

  • Bottom fermented
  • Colour: rich yellow to deep gold
  • Distinguishable body (more than German-Style Pilsner)
  • Hop bitterness: high and balanced
  • Hop flavour and aroma: moderate
  • Malty, slightly sweet, medium body
  • Diacetyl: low amount acceptable
  • Dense and rich foam
  • Turbidity allowed

Typical representatives

  • Bohemian-Style Pilsner
  • Bohemian Style Lager
  • Světlé Lezak

Category 4 Bohemian-Style Session Lager ("Výčepní")

Analytics

Original gravity7,0 - 10,9 °Plato
Apparent extract1,8 - 3,0 °Plato
Alcohol3,0 - 3,6 % by weight

3,5 - 4,0 % by volume
Bitterness20 - 40 IBU

Description

  • Bottom fermented
  • Colour: golden to dark brown
  • A lighter, refreshing everyday version of a Bohemian Lager with less intensity
  • Due to the lower original gravity, less body and alcohol
  • A pale colour version (Světlé) has less sweetness, while the dark version (Tmavé) has clearly sweet and dark malt flavours.
  • Hop bitterness: low to medium and very balanced
  • Fine and restrained hop aromas
  • Small amounts of Diacetyl permitted
  • Very good and dense foam
  • Turbidity is allowed

Typical representatives

  • Světlé Výčepní
  • Tmavé Výčepní
  • Polotmavé Výčepní

Category 5 German-Style Märzen

Analytics

Original gravity13,0 - 14,0 °Plato
Apparent extract3,0 - 5,0 °Plato
Alcohol4,3 - 5,0 % by weight

5,2 - 6,7 % by volume
Bitterness18 - 28 IBU

Description

  • Bottom fermented
  • Colour: amber hue
  • Full-bodied. Emphasis on malt, sweet maltyness
  • Malt character: slightly roasted rather than strongly caramel
  • (though a low level of light caramel is acceptable)
  • Flavour and aroma: slight bread or biscuit like malt character
  • Hop flavour and aroma: low but noticeable and clean
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Category 6 German-Style Festbier

Analytics

Original gravity13,0 - 14,5 °Plato
Apparent extract3,0 - 5,0 °Plato
Alcohol4,3 - 5,0 % by weight

5,2 - 6,7 % by volume
Bitterness18 - 35 IBU

Description

  • Bottom fermented
  • Colour: golden
  • Body: medium
  • Malt character: clean, slightly sweet
  • Flavour and aroma: slight bread or biscuit like malt character
  • Hop bitterness: clean
  • Hop flavour and aroma: low but noticeable
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Category 7 Germany-Style Helles

Analytics

Original gravity11,0 - 11,9 °Plato
Apparent extract2,0 - 3,0 °Plato
Alcohol3,7 - 4,1 % by weight

4,5 - 5,2 % by volume
Bitterness15 - 25 IBU

Description

  • Bottom fermented
  • Colour: straw to golden
  • Bitterness: low to medium
  • Body: medium, emphasis on malt
  • Low levels of sulphur components caused by yeast are acceptable
  • Hop bitterness and flavour is low and balanced with the malt in order to keep the typical characteristics
  • No caramel character
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Category 8 Austrian-Style Märzen

Analytics

Original gravity11,4 - 12,2 °Plato
Apparent extract1,5 - 2,9 °Plato
Alcohol3,7 - 4,2 % by weight

4,7 - 5,4 % by volume
Bitterness17 - 25 IBU

Description

  • Bottom fermented
  • The use of up to 25 percent unmalted barley or other adjuncts is permitted, but usually not common. The Austrian-Style Märzen tends to have slightly more hop character. It is less malty and slightly fruity compared to the Bavarian Helles
  • Colour: golden
  • Bitterness: low
  • Body: medium, malty
  • Hop bitterness and flavour is low and balanced with the malt in order to keep the typical characteristics
  • No caramel character
  • No Diacetyl notes
  • Beer is filtered
  • No chill-haze

Category 9 International-Style Lager

Analytics

Original gravity9,6 - 11,5 °Plato
Apparent extract2,0 - 3,0 °Plato
Alcohol3,2 - 3,9 % by weight

3,6 - 4,7 % by volume
Bitterness10 - 15 IBU

Description

  • Bottom fermented
  • Colour: straw yellow to golden
  • Bitterness: very low
  • Body: light to medium, slightly malty
  • Taste: neutral, slightly sweet
  • No caramel character
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Modification 2023

Filtered Lager beers with the nomenclature “Hell” need to be submitted in category 7.

Category 10 New-Style Lager

Analytics

Original gravity11,0 - 15,9 °Plato
Apparent extract2,0 - 3,5 °Plato
Alcohol3,6 - 6,2 % by weight

4,0 - 7,8 % by volume
Bitterness25 - 70 IBU

Description

  • Bottom fermented
  • Colour: straw yellow to black
  • Bitterness: high
  • Hop aroma: intense
  • The overall aroma should be characterized by hop aroma; the origin of the hop varieties has no restriction. The use of hops in the cold part of the brewery ("dry hopped") is expressly desired
  • Degree of fermentation: high
  • Body: slim to medium
  • Low residual sweetness
  • No Diacetyl
  • Turbidity allowed

Typical representatives

  • Italian-Style Pilsner

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

  • Indication of the type of beer

Category 11 German-Style Export

Analytics

Original gravity12,0 - 14,0 °Plato
Apparent extract2,3 - 3,5 °Plato
Alcohol4,0 - 4,8 % by weight

5,0 - 6,7 % by volume
Bitterness18 - 30 IBU

Description

  • Bottom fermented
  • Colour: straw to deep golden
  • Hop bitterness: medium
  • Hop flavour and aroma: noticeable but low
  • Malt character: slightly sweet, no caramel
  • Body: medium
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Category 12 German-Style Dunkel

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,5 - 4,7 % by weight

4,5 - 5,9 % by volume
Bitterness15 - 25 IBU
Colour40 - 60 EBC

Description

  • Bottom fermented
  • Colour: medium to dark brown
  • Malt aroma: strong
  • Hop bitterness: clean and balanced
  • A classic German-Style Dunkel should have chocolate-like, bread- or biscuit-like aroma caused by the use of Munich dark malt. A small percentage of chocolate or roast malts may be used
  • Hop flavour and aroma: low but noticeable
  • No fruity esters or Diacetyl
  • Beer is filtered
  • No chill-haze

Category 13 German-Style Schwarzbier

Analytics

Original gravity11,0 - 13,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,5 - 4,7 % by weight

4,5 - 5,9 % by volume
Bitterness18 - 30 IBU
Farbe> 60 EBC

Description

  • Bottom fermented
  • Colour: dark brown to almost black
  • Aroma: light to medium roasted notes desired, as well as light coffee-like aromas and licorice notes
  • Malt flavour and aroma: clean, low sweetness
  • Hop bitterness: low to medium
  • Hop flavour and aroma: low but noticeable
  • No fruity esters or Diacetyl notes

Category 14 Bohemian-Style Dark Lager

Analytics

Original gravity10,0 - 13,0 °Plato
Apparent extract2,0 - 4,5 °Plato
Alcohol3,1 - 4,4 % by weight

4,0 - 5,8 % by volume
Bitterness20 - 30 IBU
Farbe> 60 EBC

Description

  • Bottom fermented
  • Colour: almost black to deep black
  • Malt: roast malt with the characteristic bitterness
  • Malt flavour and aroma: clean, slightly sweet
  • Hop bitterness: low to medium
  • Hop flavour and aroma: slightly noticeable
  • No fruity esters
  • Diacetyl: low amount acceptable

Typical representatives

  • Bohemian-Style Dark Lager
  • Tmavé Ležák

Category 15 German-Style Heller Bock

Analytics

Original gravity16,0 - 17,9 °Plato
Apparent extract3,0 - 5,5 °Plato
Alcohol5,2 - 6,4 % by weight

6,2 - 8,0 % by volume
Farbe< 29 EBC

Description

  • Bottom fermented
  • Colour: straw yellow to light brown
  • Maibock should be registered in this category
  • Malt aroma and flavour: noticeable
  • Body: full to medium, high alcohol content
  • Hop bitterness: medium
  • Hop flavour and aroma: low to medium
  • Fruity esters: low
  • Diacetyl: not noticeable or very low

Typical representatives

  • Maibock
Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer

Category 16 German-Style Dunkler Bock

Analytics

Original gravity16,0 - 17,9 °Plato
Apparent extract3,5 - 6,0 °Plato
Alcohol5,0 - 6,4 % by weight

6,2 - 8,0 % by volume
Farbe≥ 30 EBC

Description

  • Bottom fermented
  • Colour: light brown to black
  • Malt character: dominant but not too sweet
  • Full body
  • No astringent roast malt character
  • High alcohol content
  • Hop bitterness and flavour: rather low
  • Fruity esters: low to medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

Category 17 German-Style Heller Doppelbock

Analytics

Original gravity18,0 - 22,0 °Plato
Apparent extract3,5 - 5,5 °Plato
Alcohol5,6 - 6,8 % by weight

6,5 - 10,0 % by volume
Farbe< 29 EBC

Description

  • Bottom fermented
  • Colour: straw yellow to light brown
  • Malt character: dominant with a notable body
  • Strong alcohol aroma
  • Hop bitterness and flavour: medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

Category 18 German-Style Dunkler Doppelbock

Analytics

Original gravity18,0 - 22,0 °Plato
Apparent extract3,5 - 5,5 °Plato
Alcohol5,6 - 6,8 % by weight

6,5 - 10,0 % by volume
Farbe≥ 30 EBC

Description

  • Bottom fermented
  • Colour: light brown to black
  • Malt character: dominant with sweet notes
  • No astringent roasted malt character
  • Full body
  • Strong alcohol aroma
  • Hop bitterness and flavour: almost pronounced
  • Fruity esters: low to medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

Category 19 Belgian-Style Blond Ale

Analytics

Original gravity11,0 - 15,0 °Plato
Apparent extract2,0 - 3,5 °Plato
Alcohol3,5 - 5,0 % by weight

4,5 - 6,5 % by volume
Bitterness15 - 40 IBU

Description

  • Top fermented
  • Colour: Light to deep golden
  • Hop bitterness, flavour and aroma: low but noticeable
  • Body: light to medium, slight malt aroma
  • Low to medium fruity esters
  • Low levels of phenolic notes by means of fermentation by-products are allowed but not mandatory
  • Low caramel flavour allowed
  • No Diacetyl
  • Light turbidity allowed due to bottle fermentation 

Category 20 Belgian-Style Strong Blond Ale

Analytics

Original gravity15,0 - 23,0 °Plato
Apparent extract2,0 - 5,0 °Plato
Alcohol> 5,0 % by weight

> 6,5 % by volume
Bitterness20 - 50 IBU
Colour< 29 EBC

Description

  • Top fermented
  • Color: straw yellow to light brown
  • Hop bitterness and hop aroma: low to pronounced
  • Body and character: rather light body in relation to original gravity and alcohol content. Alcohol content is high, but tends not to be prominent and the character of the beer should be rather elegant despite the richness.
  • Recognizable and multi-layered fruit aromas, which mosty come from hops but can also originate from the Belgian ale yeast.
  • Small to moderate amounts of phenolic notes from fermentation byproducts are allowed.
  • Herbal additions such as cilantro are sometimes used, but are not traditionally common in this style of beer and therefore, if present, should not dominate.
  • Little to medium malt character
  • No Diacetyl

Category 21 Belgian-Style Strong Dark Ale

Analytics

Original gravity15,0 - 25,0 °Plato
Apparent extract2,5 - 6,0 °Plato
Alcohol> 5,0 % by weight

> 6,5 % by volume
Farbe≥ 30 EBC
Bitterness15 - 50 IBU

Description

  • Top fermented
  • Colour: dark amber to black
  • Hop bitterness and flavour: low to high
  • Body and character: pronounced and full bodied with a noticeably high alcohol content. A distinct sweet malt aroma with caramel, chocolate and roasted aromas is typical as are aromas of dried fruit. Typical yeast aromatics from Belgian yeast strains should be recognizable. Intense and alcohol-aromatic finish.
  • Low levels of phenolic notes from fermentation by-products are allowed
  • No or only very little Diacetyl notes 

Category 22 Belgian-Style Dubbel

Analytics

Original gravity13,0 - 18,0 °Plato
Apparent extract2,5 - 4,0 °Plato
Alcohol5,0 - 6,7 % by weight

6,0 - 8,0 % by volume
Bitterness20 - 40 IBU

Description

  • Top fermented
  • Colour: dark-amber to dark-brown
  • Medium to full body
  • Malt character: sweet, nutty, chocolate-like and roasted notes
  • Can have a dry finish, or be slightly sweet, but the sweetness should not be cloying
  • Hop aroma: medium
  • Bitterness: medium
  • Hop flavour: low
  • Diacetyl: low or absent
  • Low to Medium to high levels of fruity esters (e.g. banana)
  • Low to medium levels of phenolic notes by means of fermentation by-products are acceptable but not mandatory
  • Dense and mousse-like foam
  • Traditional Dubbels are bottle conditioned and may have a slight yeast haze

Category 23 Belgian-Style Tripel

Analytics

Original gravity16,0 - 22,0 °Plato
Apparent extract2,5 - 4,0 °Plato
Alcohol5,5 - 8,0 % by weight

7,0 - 10,0 % by volume
Bitterness20 - 40 IBU

Description

  • Top fermented
  • Colour: light yellow to amber
  • Complex character
  • A mild yeast.derived spiciness with for example clove-like character (4-Vinyl-Guajacol) is acceptable but not mandatory
  • Herbal additions such as coriander are sometimes used, but are not traditionally common in this style of beer and therefore should not dominate.
  • A notable but balanced ester profile is part of the style
  • Body: medium to high with a balanced hops and malts accent
  • A warming feeling and some sweetness might be present but not overwhelming. The finish can be quite dry. The drinkability is surprisingly high.
  • No roasted malt character, no Diacetyl
  • Hop aroma is noticeable and should be of the noble type; hop bitterness low to medium
  • Dense and mousse-like foam
  • Traditional Tripels are bottle conditioned and may have a slight yeast haze

Category 24 Sour and Fruit Sour Beer

Analytics

Original gravity5,0 - 12,0 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol2,0 - 4,5 % by weight

2,5 - 5,5 % by volume
Bitterness5 - 25 IBU

Description

  • Bottom or top fermented
  • Colour: light yellow to dark brown, or according to the fruit used
  • Pronounced but balanced acid, either lactic acid or citric acid character; Acetic acid is allowed in low quantity, if it is integrated harmoniously in the overall flavour.
  • Overt, unbalanced sourness is a fault
  • A characteristic horse smell (like wet horse blanket) of Brettanomyces yeast may be present in small quantity, if harmoniously integrated.
  • When fruit is used, it should be largely fermented and should be in balance with the beer character.
  • The beers are relatively dry, a slight sweetness can round off the acid character.
  • Hop Bitterness: very low to medium
  • No Diacetyl
  • Turbidity is allowed
  • Typical representatives of "Sour Beer" are beers that have been fermented using lactic acid bacteria

Typical representatives

  • Catharina Sour
  • Berliner Weiße
  • Gose
  • Lichtenhainer
  • Broyhan

Note: Sour Beers with recognizable wood barrel aging aromas should be submitted in the category "Wood and Barrel Aged Sour Beer". Classic Belgian Lambic, Geuze, and Fruit Geuze should be submitted in the designated category "Belgian-Style Geuze and Lambic".

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry
:

  • Indication of the type of beer
  • Type of ruit used during brewing

Category 25 Fruit Beer

Analytics

Original gravity8,0 - 20,0 °Plato
Apparent extract1,5 - 4,0 °Plato
Alcohol2,8 - 8,0 % by weight

3,5 - 10,0 % by volume
Bitterness5 - 35 IBU

Description

  • Bottom or top fermented
  • Colour: depends on the fruit addition
  • The beers of this category can be brewed with the addition of any kind of fruit or fruit juice. The fruit content should be largely fermented.
  • The beer and fruit should form a harmonious unit, whereby as well the respective character of the underlying beer style as a balanced and natural fruit character should be recognizable.
  • The fruit aroma should not seem artificial.
  • Overt, unbalanced sourness is a fault
  • The hop character should not cover the fruit character.
  • No Diacetyl flavour
  • Turbidity is allowed

Typical representatives

  • Fruit Geuze (not Oude Fruit Geuze)

All Fruit Geuze are sweet/sour balanced and show less or now Brettanomyces character are to be submitted in this category.
Fruit beers with a pronounced milk-sour character should be submitted in the “Fruit Sour Beer” category.
Beer mixed with soft drinks or fruit juice are NOT included in this category.

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

  • Type of beer
  • Type of fruit used during brewing

Category 26 Wood and Barrel Aged Sour Beer

Analytics

Original gravity> 11,0 °Plato
Apparent extract> 2,0 °Plato
Alcohol> 4,0 % by weight

> 5,0 % by volume

Description

  • Colour: light yellow to dark brown
  • Pronounced acidity, either of a lactic acid or citric acid character (acetic acid is allowed in small amounts)
  • Overt, unbalanced sourness is a fault
  • Hop bitterness is very low
  • No Diacetyl / Turbidity is allowed
  • A characteristic horse smell (like wet horse blanket) of Brettanomyces is allowed
  • The beers can be of a dry nature and their acidic character rounded off by a slight to medium sweetness
  • Fruity-ester aromas and slight to clear traces of their barrel fermentation are just as typical of these types of beer as aromas reminiscent of tobacco, sherry and vanilla

Typical representatives

  • Flemish or Flanders Red
  • Oude Bruin
  • Barrel Aged Fruit Sour

Beers which have been aged in a wooden barrel over a longer period of time, or were matured in contact with wood, and therefore possess sensible sensory characteristics originating from the wood with which it was in contact (e.g. aromas reminiscent of vanilla, coconut, tobacco, caramel, honey, black tea or earthy aromas)

Due to the special ageing process, these beers can also have a very low CO2 content; beers without foam can therefore also be regarded as typical of this type

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

  • Type of beer before being aged in barrels
  • Type of wood used (new or old, oak or other wood type)
  • The product that was stored in the barrel before
  • Added fruits

Category 27 Italian Grape Ale (IGA)

Analytics

Original gravity7,0 - 25,0 °Plato
Apparent extract0,5 - 7,0 °Plato
Alcohol2,5 - 11,5 % by weight

3,1 - 14,5 % by volume
Bitterness6 - 35 IBU

Description

The grape content of this hybrid of malt and grapes can be up to 40% of the total extract. Both grapes and grape must (the latter also partially boiled down) can be used at various stages of the brewing process.

The objective of this beer style is to achieve a balance between the wine and beer character. The wide variety of raw material selection like for example the use of pale malts up to roasted malts in various brewing processes result in a very broad sensory spectrum in this beer style.

Hops aroma is rather subtle in the background

Turbidity is allowed

No Diacetyl

The grape varieties used (red or white) should be recognizable in their typicality.

Both classic brewing yeasts (top or bottom fermenting) or/and wild wine yeasts as well as acid-forming bacteria are permitted during fermentation. Accordingly, acid notes as well as harmoniously integrated Brettanomyces aromas are possible.

Barrel-aged versions may show typical aromas accordingly.

Note: In order to enable the tasters to assess the typicity of the grape variety(ies) used, as well as the underlying beer character, appropriate information should be provided by the sender in this regard.

  • Specificaztion of grapes used                                                                               
  • Specification on fermentation (top/bottom fermented, spontaneous, mixed)


Category 28 Belgian-Style Geuze and Lambic

Analytics

Original gravity9,0 - 16,0 °Plato
Apparent extract1,0 - 3,5 °Plato
Alcohol2,8 - 6,7 % by weight

4,0 - 8,0 % by volume
Bitterness5 - 20 IBU

Description

  • Spontaneous fermentation
  • Colour: bright yellow to amber, or according to the fruit used
  • The beers of this category should be made with traditional spontaneous fermentation and aged in the old wooden barrels and therefore present complex and typical lactic acid and Brettanomyces flavours. Acetic acid may also be detectable in low concentration. Geuze is traditionally bottle conditioned and can have a relatively high concentration of carbon dioxide. Lambic, on the other hand, can be bottled with very low carbon dioxide levels or, preferably, none.
  • Traditional Fruit-Lambic Geuze is fermented or and matured with real fruits. Therefore, the fruit sugars should be largely fermented and only very little residual sweetness should be present, if any. The respective fruit aroma should be harmonious and recognizable.
  • Bitterness: very low
  • No or only low Diacetyl
  • Haze is common due to bottle fermentation

Typical representatives

  • Oude Geuze
  • Oude Lambic
  • Oude Fruit Geuze
In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the application:
  • Indication of the type of beer
  • Indication of the fruit used, if applicable

Category 29 Belgian-Style Witbier

Analytics

Original gravity9,0 - 14,0 °Plato
Apparent extract1,5 - 3,5 °Plato
Alcohol3,0- 4,2 % by weight

3,5 - 5,2 % by volume
Bitterness6 - 20 IBU

Description

  • Top fermenlted
  • Colour: very pale bright to bright yellow
  • Haze should be present due to the use of raw wheat and secondary fermentation
  • Raw materials: malted barley, unmalted wheat and (optionally) unmalted oats
  • The wheat flavour should be clearly noticeable
  • Since the 1960’s, orange-peel and coriander are added to obtain a balanced flavour but a variation of these two additives (e.g., other citrus fruits peels or other spices) is also allowed as long as the typical Witbier character is recognizable. However, Witbier has traditionally been made without spices, so, an unspiced version showcasing the wheat flavours and, possibly, some lactic acid tones, is totally acceptable.
  • Light to medium fruity and spicy aroma
  • Phenolic aromas are classically encountered but should be mild and in balance
  • Body: low to medium with a certain creaminess
  • Bitterness: low Hop aroma: hardly noticeable
  • Taste: slightly sour
  • No Diacetyl

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

  • Ingredients used during brewing

Category 30 Belgian-Style Saison

Analytics

Original gravity7,5 - 15,5 °Plato
Apparent extract1,0 - 2,5 °Plato
Alcohol2,0 - 5,1 % by weight

2,5 - 6,5 % by volume
Bitterness30 - 55 IBU

Description

Typical representatives

  • Farmhouse Ale
  • Traditional Saison
  • New-Style Saisons
  • Colour: pale gold to dark amber.´
  • Yeast(s): a wide range of yeasts can be used.
  • Historically, this style ranges from vinous and sour mix-fermented beers with wild Brettanomyces and lactic bacteria, to cleaner, Saccharomyces-only, hoppy-bitter ales.
  • Phenolic notes are often encountered but are not mandatory. If present, they should not overwhelm the beer but must be well-integrated.
  • Esters from the different microorganisms possibly involved are present, but in balance.
  • Cereals: any “noble” cereal can be used. 100% malted barley can be used but malted or unmalted spelt, wheat, oats or buckwheat can be added too.
  • The bitterness is mild to high, even for the sour versions, but, if high, it must be integrated.
  • For the hoppy versions, hoppy aromas of the noble or earthy type should be noticeable. They can contribute to some fruitiness, especially slightly citrusy but must be balanced.
  • Spices are allowed, but not mandatory. Addition of fruits is not allowed.
  • To distinct them from other styles, an important trait is that they should have some “rustic” character, coming from either the fermentation organism(s), the grains or the hops used.
  • Dry finish
  • No diacetyl
  • Turbidity is allowed

Category 31 Session Beer

Analytics

Original gravity6,0 - 11,5 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol2,0 - 3,5 % by weight

2,0 - 4,5 % by volume
Bitterness10 - 40 IBU

Description

  • Bottom and top fermented
  • Colour: Straw yellow to black
  • Body: light to medium body, light character
  • Malt character: low to medium
  • Bitterness: low to high
  • Hop aroma: low to high
  • A distinctive drinkability is typical of this category. This is achieved by brewing the beer with lower gravity or by using technology and/or recipe to match a light and easy drinking character.
  • No distinct Diacetyl notes

Typical representatives

  • Kölsch-Style Ale
  • Session Lager
  • Session Pale Ale

Note: "German-Style Leichtbier", "South German-Style Leichtes Weizen", "Grodziskie", "Session India Pale Ale" and "Bohemian-Style Session Lager" must be entered in their respective categories.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer upon entry:

  • Indication of the beer type

Category 32 Grodziskie

Analytics

Original gravity7,7 - 8,5 °Plato
Apparent extract2,5 - 3,0 °Plato
Alcohol2,0 - 2,6 % by weight

2,5 - 3,3 % by volume
Bitterness20 - 30 IBU

Description

  • Top fermented
  • Colour: straw yellow to yellow
  • Low body
  • Malt character: low to medium-low grainy malt character. Medium-low to medium oak smoked malt character, burning wood-like, bonfire or smoked cheese character. Sharp or ham-like smoked character is a flaw.
  • Hop bitterness: clean, medium-low to medium-high, short to moderately long
  • Hop flavour and aroma: low to medium-low spicy, herbal or floral hop character
  • No fruity esters or Diacetyl
  • The beer should appear clear, although some turbidity may occur due to pouring of the bottle
  • A low-gravity, light-bodied, wheat ale with a note of oak smoke in aroma and flavour, clean hop bitterness and a tall, white head with excellent retention. Crisp and dry finish. Highly-sessionable, refreshing and highly-carbonated. Often referred to as "Polish champagne."

New Category 2023

Category 33 Session India Pale Ale

Analytics

Original gravity9,5 - 12,4 °Plato
Apparent extract2,0 - 4,3 °Plato
Alcohol3,0 - 4,0 % by weight

3,7 -5,1 % by volume
Bitterness20 - 50 IBU

Description

  • Top fermented
  • Colour: straw to copper
  • Body: light to medium
  • Bitterness: medium to high
  • Hops aroma: medium to high, the aroma can exhibit a wide range of attributes
  • Fermentation characteristics: Fruity esters low to medium
  • No Diacetyl
  • Turbidity allowed

New Category 2023

Category 34 Traditional-Style Pale Ale

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,5 - 4,7 % by weight

4,5 - 6,5 % by volume
Bitterness20 - 40 IBU

Description

  • Colour: gold to copper
  • Hop bitterness, -flavour and aroma: Medium to high, however, not too dominant
  • Use of small quantities of traditional European (English, German or Czech) aroma hops in the cold part of the brewery ("dry hopped") is allowed
  • Body: Medium
  • Malt flavour and aroma: Low to medium, a slight caramel character is allowed
  • Low to medium fruity ester notes
  • Chill-haze acceptable in case of cold serving temperatures
  • Very small quantities of Diacetyl are allowed
  • Turbidity allowed

Category 35 New-Style Pale Ale

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,5 - 4,7 % by weight

4,5 - 6,5 % by volume
Bitterness25 - 45 IBU

Description

  • Colour: Gold to copper
  • Hop bitterness, -flavour and aroma: Medium to high, however, not too dominant
  • Use of small quantities of "modern" aroma hops (America, overseas, however, also German Flavour Hops) in the cold part of the brewery ("dry hopped") is allowed
  • Slightly flowery, fruity, citrus-type hops aromas should be identifiable
  • Body: Medium
  • Malt flavour and aroma: Low to medium, a small caramel character is allowed
  • Low to medium fruity ester notes
  • No Diacetyl
  • Turbidity allowed

Category 36 Traditional-Style India Pale Ale 

Analytics

Original gravity12,5 - 17,0 °Plato
Apparent extract3,0 - 4,5 °Plato
Alcohol4,2 - 6,0 % by weight

5,2 - 7,5 % by volume
Bitterness> 35 IBU

Description

  • Top fermented
  • Colour: light gold to dark copper
  • Intense hop bitterness
  • Traditional European aroma hops (e.g. English, German or Czech) are added in the cold part of the brewery ("dry hopped")
  • Floral to strong aroma of hops
  • Malt character and body: medium
  • Medium hints of fruity ester
  • Very small amounts of Diacetyl are allowed
  • Chill-haze acceptable in case of cold serving temperatures
  • Turbidity allowed

Category 37 New-Style India Pale Ale

Analytics

Original gravity12,5 - 17,0 °Plato
Apparent extract3,0 - 4,5 °Plato
Alcohol4.2 - 6.0 % by weight

5,2 - 7,5 % by volume
Bitterness> 50 IBU

Description

  • Top fermented
  • Colour: light gold to dark copper
  • Intense hop bitterness
  • "Modern" aroma hops (e.g. USA, New Zealand, Australia, although also New German Flavour Hops) are added in the cold part of the brewery ("dry hopped")
  • Floral, fruity or citric to strong aroma of hops that can remind of resin
  • Malt character and body: medium
  • Medium to quite strong hints of fruity ester
  • No Diacetyl
  • Turbidity allowed

Category 38 Hazy India Pale Ale

Analytics

Original gravity13,5 - 17,5 °Plato
Apparent extract2,5 - 5,0 °Plato
Alcohol4,6 - 6,5 % by weight

5,8 - 8,0 % by volume
Bitterness10 - 65 IBU

Description

  • Colour ranging from straw to golden
  • Top fermented w/ expressive yeast
  • Medium to full bodied
  • Malt character: low to medium, lightly bready malt in the background; no caramel or toast
  • Hop bitterness: Well integrated soft bitterness throughout, mostly coming from heavy dry hopping, just enough to balance sweetness.
  • Hop flavour and aroma: very intense with stone fruit, tropical fruit, citrusy notes. High quantities "Modern" aroma hops (e.g. USA, New Zealand, Australia, although also New German Flavour Hops) in the cold part of the brewery ("dry hopped") are characteristic
  • Fruity esters from fermentation are allowed but must not clash with fruitiness from the hops
  • No Diacetyl
  • Turbidity desired

New Category 2023

Typical representatives

  • New England-Style India Pale Ale
  • Juicy India Pale Ale
  • Milkshake India Pale Ale

Category 39 Imperial India Pale Ale

Analytics

Original gravity> 17,0 °Plato
Apparent extract4,0 - 5,0 °Plato
Alcohol> 5,5 % by weight

> 7,0 % by volume
Bitterness> 50 IBU

Description

  • Top fermented
  • Colour: straw to copper
  • Intense hop bitterness, -flavour and -aroma
  • Use of aroma hops in the cold part of the brewery ("dry hopped")
  • Flavour impression: high alcohol content
  • Despite of the intense hop character, a typical Imperial IPA shows a balanced fruity aroma
  • (from higher alcohols and esters) with a medium to intense malt character
  • Distinct and full body
  • No Diacetyl
  • Turbidity allowed

Category 40 English-Style Bitter

Analytics

Original gravity8,5 - 14,9 °Plato
Apparent extract1,5 - 4,0 °Plato
Alcohol2,4 - 4,6 % by weight

3,5 -6,5 % by volume
Bitterness20 - 45 IBU

Description

  • Top fermented
  • Colour: golden to copper
  • Bitterness: medium to high
  • Body: light to medium
  • Low to medium residual malt sweetness
  • Smooth notes of Aroma Hops
  • Fruity esters and a very low Diacetyl content are acceptable
  • Turbidity allowed

Typical representatives

  • Ordinary Bitter
  • Best Bitter
  • Special Bitter
  • Extra-Special Bitter

Category 41 English-Style Golden Ale

Analytics

Original gravity8,0 - 12,5 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol2,2 - 4,4 % by weight

2,8 -5,5 % by volume
Bitterness10 - 30 IBU

Description

  • Top fermented
  • Colour: light straw yellow to dark golden
  • Light malt character, sometimes with biscuit note
  • Bitterness: low to medium
  • Hop aroma slightly pronounced
  • After-taste: fresh and dry
  • Fruity esters are acceptable at low levels
  • Diacetyl and sulphur notes should not be noticeable
  • These beers are clean and have a thirst-quenching character
  • Turbidity allowed

Typical representatives

  • Summer Ale
  • Golden Ale
  • American Blonde Ale

Category 42 Red Ale

Analytics

Original gravity10,0 - 15,0 °Plato
Apparent extract1,5 - 4,6 °Plato
Alcohol3,3 - 5,2 % by weight

4,5 - 6,5 % by volume
Bitterness15 - 40 IBU

Description

  • Top fermented
  • Colour: amber to red-brown
  • Low to medium hop bitterness
  • Medium to distinct malt aroma with biscuit- or caramellike notes
  • Low to medium distinct hop aromas
  • body: medium with sweet maltiness
  • low fruity ester notes allowed
  • very low amount of diacetyl is allowed if it fits to the malt body
  • turbidity allowed

Category change 2022

Typical representatives

  • Irish Red Ale
  • American Red Ale

Category 43 English-Style Strong Ale

Analytics

Original gravity14,5 - 21,9 °Plato
Apparent extract3,6 - 7,6 °Plato
Alcohol5,0 - 7,2 % by weight

6,3 - 9,1 % by volume
Bitterness30 - 65 IBU

Description

  • Top fermentation
  • Colour: gold-coloured to brown
  • Character: full body with dominant sweet maltiness and pronounced malt aromas. Aromas of nuts, caramel and toffee are just as typical as a clearly recognizable but balanced alcohol aroma.
  • Roasted malt flavours should be absent or only very low.
  • Depending on the style, fruity ester aromas of the yeast can support the malt character.
  • Hop aroma rather low, hop bitterness low to medium, but always harmoniously integrated.
  • Diacetyl: slight expression allowed
  • Scotch Ales can have a peat-smoke character
  • Turbidity allowed

Typical representatives

  • Wee Heavy
  • Scotch Ale
  • Old Ale
  • Strong Golden Ale

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 44 English-Style Porter

Analytics

Original gravity10,0 - 15,0 °Plato
Apparent extract1,5 - 4,0 °Plato
Alcohol3,5 - 5,2 % by weight

4,5 - 6,5 % by volume
Bitterness20 - 40 IBU

Description

  • Top Fermented
  • Colour: medium brown to black
  • Roast malt flavour is acceptable, but there should be no roast barley flavour
  • Malt aroma: low to medium sweetness up to low bitterness (from roast malt) with no burnt or charcoal flavour
  • Medium up to full body
  • Medium up to high hop bitterness
  • Light up to medium hop aroma
  • Balanced fruity esters with respect to roast malt and hop bitterness
  • No Diacetyl

Typical representatives

  • Brown Porter
  • Mild Porter
  • Robust Porter

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 45 Strong Porter

Analytics

Original gravity≥ 15,0 °Plato
Apparent extract3,0 - 7,5 °Plato
Alcohol5,2 - 9,5 % by weight

6,5 - 12,0 % by volume
Bitterness20 - 40 IBU

Description

  • Top-or bottom fermented
  • Colour: deep ruby/garnet red to black
  • Delicate aromas and flavours hinting at caramel, liquorice, cocoa, chocolate, roasted malt and brown sugar
  • The roasted malt character should not affect the bitterness or be too astringent
  • A slight aroma of smoke is allowed.
  • Top-fermented, fruity ale aromas are undesirable
  • Hop aromas in the background; a delicate floral aroma of hops is allowed
  • Due to the high original gravity, the accent is on alcohol aromas
  • Bitterness: slight to medium
  • Body: medium to full-bodied underpinned by a slight to medium malt sweetness
  • No Diacetyl

Typical representatives

  • Baltic-Style Porter
  • Imperial Porter

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 46 Stout

Analytics

Original gravity9,5 - 16,0 °Plato
Apparent extract2,0 - 4,5 °Plato
Alcohol3,2 - 5,2 % by weight

4,0 - 7,0 % by volume
Bitterness25 - 60 IBU

Description

  • Top Fermented
  • Colour: deep black (opaque black)
  • First taste: malty, coffee or bitter chocolate-like
  • After taste: characteristic roasted aroma from using roasted malt (which often dominates the flavour but also eliminate other impressions)
  • Oat flakes as ingredient are possible
  • Depending on the Stout variant, the characteristic can range from dry-bitter to creamy-sweet
  • No Diacetyl

Typical representatives

  • Dry Stout
  • Oatmeal Stout
  • Extra Stout
  • Foreign Stout

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 47 Flavoured or Pastry Stout

Analytics

Original gravity12,0 - 25,0 °Plato
Apparent extract3,0 - 7,5 °Plato
Alcohol4,0 - 9,5 % by weight

5,0 - 12,0 % by volume
Bitterness10 - 40 IBU

Description

  • Top fermented
  • Colour: dark brown to deep black
  • Aroma depending on the respective additions
  • Intense aroma, often sweetish and creamy with a high viscosity and high full-bodiedness
  • Roasted aroma varies in intensity
  • Flavoring through the addition of, for example, coffee, cocoa or chocolate, as well as all ingredients commonly used for desserts, cakes or pastries.
  • Often addition of lactose to increase the residual sweetness.
  • The hops should provide a balance to the sweetness without being too prominent

Typical representatives

  • Milk Stout
  • Cream Stout
  • Pastry Stout
  • Coffee Stout
  • Chocolate Stout

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the beer type
  • Indication of added flavors and additions

Category 48 Imperial Stout

Analytics

Original gravity16,0 - 25,0 °Plato
Apparent extract4,0 - 7,5 °Plato
Alcohol5,5 - 9,5 % by weight

7,0 - 12,0 % by volume
Bitterness> 40 IBU

Description

  • Top Fermented
  • Colour: deep black
  • High alcohol content
  • Malt flavour and aroma: high
  • Hops and fruity esters: high levels
  • Bitterness: medium to high
  • Roast malt and bitter aromas should not fully cover the beer character
  • Hop aroma: low but can be perceived as floral, citrus or herbal
  • Diacetyl: very low
  • Imperial Stouts aged in wood must be submitted in Category Wood and Barrel Aged Strong Beer
Wood Barrel Aged Imperial Stouts must be entered in Wood and Barrel Aged Strong Beer category.

Category 49 Alt

Analytics

Original gravity11,0 - 12,5 °Plato
Apparent extract2,0 - 3,0 °Plato
Alcohol3,8 - 4,2 % by weight

4,8 - 5,2 % by volume
Bitterness20 - 45 IBU

Description

  • Top fermented
  • Colour: copper to brown
  • Body: medium, malty flavour
  • Hop aroma and flavour: low to high
  • Altbier can be significantly hopped
  • The overall impression is clean, crisp, full-bodied, often with a dry finish
  • Low to medium fruity esters
  • No Diacetyl
  • Turbidity allowed

Category 50 South German-Style Leichtes Weizen

Analytics

Original gravity6,0 - 9,8 °Plato
Apparent extract1,0 - 2,0 °Plato
Alcohol2,0 - 3,0 % by weight

2,5 - 3,5 % by volume
Bitterness6 - 16 IBU

Description

  • Top fermented
  • Lower original gravity and lower alcohol content than Hefeweizen
  • The phenolic and ester aromas (typical for Hefeweizen) are perceptible but less strongly marked than for Hefeweizen
  • Hop aroma and flavour: not noticeable
  • The flavour profile is less noticeable due to the lower alcohol content
  • Body: lower than Hefeweizen
  • No Diacetyl
  • Yeast turbidity possible

Category 51 South German-Style Hefeweizen Hell

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,7 - 4,7 % by weight

4,6 - 5,9 % by volume
Bitterness10 - 20 IBU
Farbe< 18 EBC

Description

  • Top fermented
  • Colour: very pale to orange
  • Aroma and flavour: fruity and phenolic
  • The phenolic characteristics are often described as clove- or nutmeg-like and they may also be smoky or even vanilla-like
  • The wheat malt percentage is at least 50%
  • Hopping rates are quite low
  • Hop flavour and aroma are not noticeable
  • Hefeweizen is highly attenuated and shows a high carbon dioxide content
  • Noticeable taste of yeast
  • Full body
  • No Diacetyl
  • Yeast turbidity possible
Please note the compliance with the specified colour limits for registration!

Category 52 South German-Style Hefeweizen Bernsteinfarben

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,7 - 4,7 % by weight

4,6 - 5,9 % by volume
Bitterness10 - 20 IBU
Farbe18 - 29 EBC

Description

  • Top fermented
  • Colour: amber
  • Aroma and taste: fruity and phenolic, slight caramel note
  • Taste: pleasant malt sweetness with slight caramel or bread character
  • The phenolic characteristics are often described as
  • clove- or nutmeg-like and can be smoky or even vanilla-like
  • The wheat malt percentage is at least 50%, hopping rates are quite low
  • Hop flavour and aroma are not noticeable
  • Hefeweizen is highly attenuated and shows a high carbon dioxide content
  • Full body
  • No Diacetyl
  • Yeast turbidity possible
Please note the compliance with the specified colour limits for registration!

Category 53 South German-Style Hefeweizen Dunkel

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,7 - 4,7 % by weight

4,6 - 5,9 % by volume
Bitterness10 - 20 IBU
Farbe≥ 30 EBC

Description

  • Top fermented
  • Colour: light brown to black
  • Due to the use of dark-coloured malts the beer shows a distinct sweet maltiness and caramel or bread character
  • Estery and phenolic notes should be evident but subdued
  • Hefeweizen is high attenuated and shows a very high carbon dioxide content
  • The percentage of wheat malt imust be at least 50 %
  • Full body
  • Hop bitterness: low
  • Hop aroma not noticeable
  • No Diacetyl
  • Yeast turbidity possible
Please note the compliance with the specified colour limits for registration!

Category 54 South German-Style Kristallweizen

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,7 - 4,7 % by weight

4,6 - 5,9 % by volume
Bitterness10 - 20 IBU

Description

  • Top fermented
  • Colour: light to dark yellow
  • Aroma and taste: slightly fruity and phenolic
  • The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like
  • The percentage of wheat malt must be at least 50 %
  • Hop rates are quite low
  • Hop flavour and aroma are not noticeable
  • Well attenuated and highly carbonated
  • Contains no more yeast, so that almost no yeasty taste is noticeable
  • No chill-haze
  • No Diacetyl
  • Beer is filtered

Category 55 South German-Style Weizenbock Hell

Analytics

Original gravity16,0 - 22,0 °Plato
Apparent extract4,0 - 7,0 °Plato
Alcohol5,5 - 7,5 % by weight

6,0 - 9,5 % by volume
Farbe< 30 EBC

Description

  • Top fermented
  • Colour: golden to amber
  • The malt sweetness is balanced by a clove-like phenolic and fruity-estery banana notes
  • Hop flavour and aroma: low to medium
  • Body: medium to full
  • Carbon dioxide: high
  • No Diacetyl
  • Yeast turbidity possible
Please note the compliance with the specified colour limits for registration!

Category 56 South German-Style Weizenbock Dunkel

Analytics

Original gravity16,0 - 22,0 °Plato
Apparent extract4,0 - 7,0 °Plato
Alcohol5,5 - 7,5 % by weight

6,0 - 9,5 % by volume
Farbe≥ 30 EBC

Description

  • Top fermented
  • Colour: light brown to black
  • The sweetness of malt is balanced with a clove-like phenolic and fruity-ester banana notes
  • Hop flavour and aroma: low to medium
  • Carbon dioxide: high
  • Full-bodied
  • The flavour, but not the aroma, should show a mild roasted malt character
  • No Diacetyl
  • Yeast turbidity possible
Please note the compliance with the specified colour limits for registration!

Category 57 New-Style Hefeweizen

Analytics

Original gravity11,0 - 22,0 °Plato
Apparent extract2,0 - 7,0 °Plato
Alcohol3,7 - 7,5 % by weight

4,6 - 9,5 % by volume

Description

  • Top fermentation
  • Colour: straw yellow to dark brown
  • Intense hop bitterness
  • Use of both, traditional European (e.g., English, German or Czech) and "modern" flavour hops (e.g., USA, New Zealand, Australia, but also new German flavour hops) could be used in the cold part of the brewery ("dry hopped")
  • Distinct hop characteristics: Depending on the hop varieties as well fruity, citrusy, floral or resinous aroma are possible
  • The malt sweetness is balanced by a clove-like, phenolic and fruity banana note
  • Body: light to full-bodied
  • Carbon dioxide: high
  • No Diacetyl
  • This beer may have a yeast turbidity

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

  • Indication of the type of beer

Category 58 Smoke Beer

Analytics

Original gravity11,0 - 15,9 °Plato
Apparent extract2,5 - 4,5 °Plato
Alcohol3,6 - 5,4 % by weight

4,6 - 6,5 % by volume
Bitterness20 - 35 IBU

Description

  • Bottom or top fermented
  • In this category, both lagers and ales with low to high smoke flavour are permitted. Smoke beer variants of other styles such as Smoke Porter or Smoke Weizen are allowed
  • A smoke aroma must be clearly recognizable.
  • The taste notes of malt, hops and smoky flavour should be balanced. Especially with cold-hopped beers there should be a harmony between the hop and smoke flavours.
  • Bitterness: low to medium
  • Hop aroma: low to medium
  • No Diacetyl
  • Turbidity is permitted

Typical representatives

  • Smoke Porter
  • Smoke Stout
  • Smoke Weizen (Rauchweizen)

Note: Smoke beers that correspond to the Franconian-Style Smoke Beer must be entered in the category provided for this purpose, "Franconian-Style Smoke Beer".

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

  • Indication of the beer type

Category 59 Franconian-Style Smoke Beer

Analytics

Original gravity11,0 - 13,9 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,7 - 5,0 % by weight

4,6 - 6,5 % by volume
Bitterness15 - 35 IBU

Description

  • Bottom fermented
  • In this category, only lagers with a recognizable up to a dominated smoke flavour should be submitted in accordance with the Franconian-Style Rauchbier.
  • Smoky smell and taste
  • The taste notes of malt, hops and smoky flavour should be balanced.
  • Sweet roasted malt notes recognizable.
  • Body: full body and creamy texture due to well-embedded carbon dioxide
  • Low but noticeable fine hop flavour and low to medium bitterness.
  • No Diacetyl

Category 60 Strong Smoke Beer

Analytics

Original gravity≥ 16,0 °Plato
Apparent extract3,5 - 6,5 °Plato
Alcohol> 5,4 % by weight

> 6,5 % by volume
Bitterness20 - 45 IBU

Description

  • Top- or bottom fermented
  • Smoky smell and taste
  • The taste of malt and hops and the smoky aroma should be well-balanced
  • Full-bodied with low or medium hop bitterness
  • Tastes slightly although noticeably of hops
  • Hints of fruity ester in top-fermented variants should not be too pronounced
  • No Diacetyl
  • Unfiltered Strong Smoke Beers have a slight to medium haziness

Typical representatives

  • Rauchbock
  • Imperial Smoke Ale
  • Imperial Smoke Porter
  • Imperial Smoke Stout

Please note the compliance with the specified alcohol content when registering!

In order to facilitate the sensory evaluation, it is necessary that the brewery provides additional information on the beer during registration:

  • Indication of the type of beer

Category 61 Herb and Spice Beer

Analytics

Original gravity7,5 - 27,5 °Plato
Apparent extract1,5 - 7,5 °Plato
Alcohol2,0 - 9,5 % by weight

2,5 - 12,0 % by volume
Bitterness5 - 70 IBU

Description

  • Top- or bottom fermented
  • Herbs and/or spices are added during wort boiling, main or second fermentation
  • The hop character should not cover the spicy character
  • In case of addition of bold or zesty fruits (e.g. juniper) the beer must be assigned to this category
  • The beer may be clear or cloudy

In order to facilitate the sensory evaluation, it is necessary that the brewery provides additional information on the beer during registration:

  • Indication of all added herbs and/or spices
  • Indication of the type of beer

Category 62 Honey Beer

Analytics

Original gravity7,5 - 27,5 °Plato
Apparent extract1,5 - 7,5 °Plato
Alcohol2,0 - 9,5 % by weight

2,5 - 12,0 % by volume
Bitterness5 - 70 IBU

Description

  • Top- or bottom fermented
  • These beers (lagers or ales) are brewed with barley malt and honey
  • Brewed traditional or experimental
  • The flavour and aroma of honey should be noticeable but not cover the other ingredients

In order to facilitate the sensory evaluation, it is necessary that the brewery provides additional information on the beer during registration:

  • Indication of the type of beer
  • Indication of honey used

Category 63 German-Style Kellerbier Hell

Analytics

Original gravity11,0 - 13,9 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol3,8 - 4,4 % by weight

4,5 - 6,2 % by volume
Bitterness18 - 25 IBU
Farbe< 30 EBC

Description

  • Bottom fermented
  • Colour: light yellow to amber
  • Body: medium, malt typical
  • Traces of sulphur (caused by yeast) are noticeable
  • Certain types show an intense hop flavour / character which, however, is balanced by malt to keep the typical characteristics
  • No caramel character
  • Hop bitterness: light to medium
  • Slight to evident cellar turbidity
  • No fruity esters or Diacetyl
Please note the compliance with the specified colour limits when registering!

Category 64 German-Style Kellerbier Dunkel

Analytics

Original gravity11,0 - 13,9 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol3,8 - 4,4 % by weight

4,5 - 6,2 % by volume
Bitterness18 - 25 IBU
Farbe≥ 40 EBC

Description

  • Bottom fermented
  • Colour: light brown to black
  • Malt aroma and flavour: high
  • Hop bitterness: clean, balanced
  • The use of Munich dark malt should emphasize the chocolate-like, roasted malt or biscuit-like aroma
  • Small quantities of roasted or caramel malts may be used
  • Hop flavour and aroma: low but noticeable
  • Slight up to evident cellar turbidity
  • No fruity esters or Diacetyl
Please note the compliance with the specified colour limits when registering!

Category 65 German-Style Kellerpils

Analytics

Original gravity11,0 - 13,9 °Plato
Apparent extract1,5 - 3,0 °Plato
Alcohol3,8 - 4,4 % by weight

4,5 - 6,2 % by volume
Bitterness25 - 50 IBU

Description

  • Bottom fermented
  • Colour: light yellow to golden
  • Hop bitterness: noticeable to high
  • Hop flavour and aroma: moderate, quite noticeable
  • However, the aroma may not be characterised by the use of aromatic hops in the cold block ("dry hopped")
  • Attenuation degree: high
  • Body: medium
  • Flavour and aroma: residual sweetness
  • No fruity esters or Diacetyl
  • Dense and rich foam
  • Slight up to evident cellar turbidity

Category 66 Beer with Alternative Cereals

Analytics

Original gravity11,0 - 14,0 °Plato
Apparent extract2,0 - 4,0 °Plato
Alcohol3,9 - 4,9 % by weight

4,9 - 6,2 % by volume
Bitterness10 - 25 IBU

Description

  • Top or bottom fermented
  • The senses should be able to discern the particular taste nuances of the type(s) of cereals and "starch providers" used (rye, spelt, triticale, millet, rice, oats, corn, single-grain corn, emmer etc.)
  • Taste and smell: well-balanced malty aroma through to cereal-like
  • Hop aroma: slight to medium
  • Light to full-bodied
  • Hop bitterness: slight to medium
  • Unfiltered beers can be cloudy
  • A taste of yeast can be clearly distinguished in top-fermented beers because the beer often contains yeast
  • No Diacetyl

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer
  • Indication of the added alternative cereals

Category 66 Vienna-Style Lager

Analytics

Original gravity11,0 - 13,0 °Plato
Apparent extract2,0 - 3,5 °Plato
Alcohol4,0 - 4,3 % by weight

4,8 - 5,6 % by volume
Bitterness15 - 25 IBU

Description

  • Bottom fermented
  • Colour: amber to brown (using special malts)
  • Body: medium
  • A slight sweet maltiness dominates over a clean hop bitterness
  • Malt character: light roasted, however, not caramel-like (though a low level of light caramel is acceptable)
  • Flavour and aroma: slight bread or biscuit character
  • Hop flavour and aroma: low but noticeable
  • No fruity esters or Diacetyl
  • Turbidity allowed

Typical representatives

  • Red Lager
  • Amber Lager
  • Rotbier

Category 68 Wood and Barrel Aged Strong Beer

Analytics

Original gravity> 16,0 °Plato
Apparent extract> 4,0 °Plato
Alcohol> 5,2 % by weight

> 6,5 % by volume
Bitterness< 20 IBU

Description

  • Top- or bottom fermented
  • Beers that have been aged over a longer period of time in wood barrels or in contact with wood, and which fulfil the undermentioned criteria for alcohol content
  • This special ageing process aims to lend the beer a specific character that is either drawn from the wood itself or from the product previously stored in the barrel
  • Due to the special ageing process, these beers can also have a very low CO2 content; beers without foam can therefore also be regarded as typical of this type.
  • Hop bitterness is low
  • No Diacetyl
  • Chill-haze is acceptable
  • Slight to clear traces of barrel are just as typical of these beers as aromas reminiscent of tobacco, sherry or vanilla

Typical representatives

  • Barrel Aged Strong Porter
  • Barrel Aged Imperial Stout
  • Barrel Aged Bock
  • Barrel Aged Eisbock
  • Barrel Aged Triple
  • Barrel Aged Barley Wine

Wood and Barrel Aged Strong Beers which are characterized by an acidic taste caused during barrel ageing have to be registered in category 26 Wood and Barrel Aged Sour Beer.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when registering:

  • Indication of the type of beer
  • Type of wood or barrel used (new/old, type of wood)
  • Information about the products that were previously stored in the barrel

Category 69 Ultra Strong Beer

Analytics

Original gravity> 22,0 °Plato
Alcohol> 7,9 % by weight

> 9,0 % by volume

Description

  • Top- or bottom fermented
  • These beers are often brewed by freezing a Strong Beer and removing resulting ice
  • Full body and high residual malty sweetness
  • Alcohol: Despite high ABVs, alcohol should be smooth, can be warming but never harsh
  • Hop aroma and bitterness: low to moderate
  • Fruity ester characters are noticeable but sometimes even high and counter-balanced by complex alcohol notes
  • Bready, biscuit-like and / or caramel flavours are often part of the character
  • A smoky character is allowed, the flavours of malt, hops and smoky aroma should be balanced
  • Very low Diacetyl content is allowed

Typical representatives

  • Eisbock
  • English Barley Wine
  • American Barley Wine

The following beer styles are not allowed in this category (out of style):

  • Imperial India Pale Ale
  • Wood and Barrel Aged Strong Beer
  • Wood and Barrel Aged Sour Beer

These beers must be entered in the corresponding categories.

To facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when registering:

  • Indication of the beer type

Category 70 Non-Alcoholic Lager

Analytics

Original gravity5,0 - 13,5 °Plato
Apparent extract0,5 - 7,0 °Plato
Alcohol< 0,4 % by weight

> 0,5 % by volume
Bitterness5 - 50 IBU

Description

  • Colour: straw yellow to dark brown
  • Good and dense foam
  • This beer can be filtered or unfiltered
  • Hop aroma: low to medium
  • Malt flavour / smell: very low (dealcoholized beers) depending on the production method to very pronounced (cold contact fermentation process)
  • No to low fruity ester
  • No Diacetyl
  • Attenuation: very low (cold contact fermentation process) to high (dealcoholized beers)
  • Body: very light to medium (with pronounced sweetness)
  • Taste and smell: light to clear residual sweetness
  • Hop bitter: low to obvious

Category 71 New-Style Non-Alcoholic Lager

Analytics

Original gravity5,0 - 13,5 °Plato
Apparent extract0,5 - 7,0 °Plato
Alcohol< 0,4 % by weight

< 0,5 % by volume
Bitterness10 - 50 IBU

Description

  • Bottom fermented
  • Colour: straw yellow to dark brown
  • Good and dense foam
  • This beer can be filtered or unfiltered
  • Hop bitterness: low to high
  • Hop aroma: medium to high
  • Use of traditional German/English/Czech or "modern" aroma hops (e.g. USA, New Zealand, Australia, but also new German flavour hops) in the cold part ("dry hopped")
  • Malt flavour and sweetness: very low (dealcoholized beers) to very pronounced (cold contact fermentation process) depending on the production method
  • Low to high fruity esters; No Diacetyl
  • Degree of fermentation: very low (cold contact fermentation process) to high (dealcoholized beers)

Typical representatives

  • Dry-hopped Non-Alcoholic Lager Beers
  • Non-alcoholic Dark Lagers
  • Non-alcoholic Lagers with spices

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 72 New-Style Non-Alcoholic Ale

Analytics

Original gravity5,0 - 13,5 °Plato
Apparent extract0,5 - 7,0 °Plato
Alcohol< 0,4 % by weight

< 0,5 % by volume
Bitterness10 - 50 IBU

Description

  • Top fermented
  • Colour: straw yellow to dark brown
  • Good and dense foam
  • This beer could be filtered or unfiltered
  • Hop bitterness: low to high
  • Hop Aroma: low to high
  • Optional usage of traditionell German/English/Czech or “modern” aroma hops (e.g. USA, New Zealand, Australia, but new German flavour hops too) in cold part (“dry hopped”).
  • Malt taste and sweetness: depending on production technique very low (dealcoholized beer) to very high (cold contact fermentation process)
  • Low to high fruity estery notes; no diacetyl
  • Fermentation level: depending on used method very low (cold-contact) to high (dealcoholized beer)

Typical representatives

  • Dry-hopped Non-Alcoholic Ales
  • Non-alcoholic Dark Ales
  • Non-alcoholic Ales with spices
  • Non-alcoholic Sour Ales

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

  • Indication of the type of beer

Category 73 Non-Alcoholic Hefeweizen

Analytics

Original gravity5,0 - 13,5 °Plato
Apparent extract0,5 - 7,0 °Plato
Alcohol< 0,4 % by weight

< 0,5 % by volume
Bitterness5 - 20 IBU

Description

  • Colour: straw yellow to dark brown
  • Good and dense foam
  • This beer is unfiltered
  • Hop bitterness: low to medium
  • Hop aroma: low
  • Malt flavour: depending on the method of preparation, could be very low (dealcoholized beers) to pronounced (cold contact fermentation process)
  • Depending on the yeast, low to high fruity ester notes; no Diacetyl
  • Degree of fermentation: very low depending on the method of production (cold contact fermentation process) to high (dealcoholized beers)
  • Body: light and dry to medium (with pronounced sweetness)
  • Taste and smell: low to significant residual sweetness
Note: Hop-dominated Non-Alcoholic Hefeweizen do not meet this category and must be entered in Category 72 New-Style Non-Alcoholic Ale

Special category Free-Style Beer

free-style

The brewing industry is subject to constant change, unique beer interpretations with heart and soul shape the spirit of the times.
Logically, the European Beer Star is evolving in the same way.

This year, there are 73+1 categories in the European Beer Star.

73+1?

Normally, this is how you count your birthdays after a certain age.

We say: a creative scene is reflected in a creative competition. In the new special Free-Style Beer category, exceptional creations are honored that cannot be squeezed into a predefined grid. Therefore, there are also no analytical restrictions on registration.


Storytelling matters

The participants have the possibility to convince the jury that theirs is a unique beer.

In particular, the history of the beer, but also a challenging production practice, innovations and unique selling points are to be emphasized. "What makes your beer special?" Of course, it's not enough just to "be different". Quality is the deciding factor. It must show itself in the evaluation criteria aroma, taste, harmony and mouthfeel. A holistic approach - in keeping with the zeitgeist.

bul-tea-na

Winners of the Free-Style Beer category

To get an idea of what the winning story must entail, you can check out the story of the past winners of the Free-Style Beer category, El Duderino by Kehrwieder Kreativbrauerei and Bul Tea Na by SokchoBeer.

In the following text you will find all the necessary information to register in the Free-Style Beer category.

Important notice: As in the other categories of the European Beer Star, no mixed beer drinks are allowed in this category!

Category "73" Free-Style Beer

Description

The creativity of brewers worldwide is the driving force behind innovative new beer ideas.

Despite the many different categories of the European Beer Star, some beers cannot be classified in the previous categories. In order to give such beers the opportunity to compete at the EBS, the open special category Free-Style Beers is available.

The decisive factor for the participation and acceptance of a beer in this category is the fact that the beer does not fit into one of the existing category descriptions. If the beer still clearly fits into one of the existing categories, that beer will be judged Out-of-Style.

Due to the lack of any predetermined style characteristics, the judging criteria for this open category are also different than the regular categories:

  1. Creativity of the brewer
  2. Aroma
  3. Taste
  4. Harmony
  5. Mouthfeel
  6. Overall impression

Note: in order to give the judges the chance to assess the creativity of the brewer, the participant shall upload a file with the history of the submitted beer. For the file upload, the following criteria apply:

  • File formats: pdf or MS-Word
  • Maximum word count: 250 words
  • Text in English
  • The name of the brewery or submitted beer must not appear in the description
  • Collaboration brews can be part of the story, but should not be the main part of the story
  • The text should be directed to consumers, not to the expert jury

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