Right now this page just contains materials here for my convenience as I go through the various style pages. --Chapka 10:07, 31 October 2007 (CDT)
Styles to be Converted
This is a list of all 2007 GABF styles; I'll remove them as they are included in one of the wiki's style pages. --Chapka 11:01, 23 September 2007 (CDT)
A. Subcategory: Light American Wheat Ale or Lager without Yeast
B. Subcategory: Dark American Wheat Ale or Lager without Yeast
A. Subcategory: Light American Wheat Ale or Lager with Yeast
B. Subcategory: Dark American Wheat Ale or Lager with Yeast
6. Coffee Flavored Beer
9. Specialty Honey Lager or Ale
A. Subcategory: American-Style Sour Ale
B. Subcategory: Cellared or Unfiltered Ale
C. Subcategory: Belgian-Style Table Beer
A. Subcategory: Belgian-Style Dubbel
B. Subcategory: Belgian-Style Tripel
B. Subcategory: Belgian-Style Dark Strong Ale
Style Definitions
For copying and pasting into new style pages
Light American Wheat Ale or Lager without Yeast
| 2A. Light American Wheat Ale or Lager without Yeast
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| GABF Style Listing (2007)
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| This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually clear golden to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.
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| Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
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| Alcohol by Weight (Volume): 3-4% (3.8-5%)
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| Bitterness (IBU): 10-35
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| Color SRM (EBC): 2-10 (4-20 EBC)
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Dark American Wheat Ale or Lager without Yeast
| 2B. Dark American Wheat Ale or Lager without Yeast
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| GABF Style Listing (2007)
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| This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable.
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| Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
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| Alcohol by Weight (Volume): 3-4% (3.8-5%)
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| Bitterness (IBU): 10-25
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| Color SRM (EBC): 9-22 (18-44 EBC)
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Light American Wheat Ale or Lager with Yeast
| 3A. Light American Wheat Ale or Lager with Yeast
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| GABF Style Listing (2007)
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| This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops.
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| Original Gravity (ºPlato): 1.036-1.056 (9-14 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.006-1.018 (1.5-4.5 ºPlato)
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| Alcohol by Weight (Volume): 2.8-4.4% (3.5-5.5%)
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| Bitterness (IBU): 10-35
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| Color SRM (EBC): 4-10 (8-20 EBC)
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Dark American Wheat Ale or Lager with Yeast
| 3B. Dark American Wheat Ale or Lager with Yeast
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| GABF Style Listing (2007)
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| This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops.
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| Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.004-1.018 (1-4.5 ºPlato)
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| Alcohol by Weight (Volume): 3-4% (3.8-5%)
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| Bitterness (IBU): 10-25
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| Color SRM (EBC): 9-22 (18-44 EBC)
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Coffee Flavored Beer
| 6. Coffee Flavored Beer
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| GABF Style Listing (2007)
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| Coffee beers use coffee in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. Underhopping allows coffee to contribute to the flavor profile while not becoming excessively bitter. The brewer should list the classic or experimental style of the base beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.
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| Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
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| Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
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| Bitterness (IBU): 15-40
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| Color SRM (EBC): 15-50 (10-100 EBC)
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Specialty Honey Lager or Ale
| 9. Specialty Honey Lager or Ale
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| GABF Style Listing (2007)
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| These beers are brewed using honey in addition to malted barley. Beers may be brewed to a traditional style or may be experimental. Character of honey should be evident in flavor and aroma and balanced with the other components without overpowering them. The brewer should list the traditional or experimental style of the base beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.
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| Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
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| Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
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| Bitterness (IBU): 0-100
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| Color SRM (EBC): 1-100 (2-200 EBC)
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American-Style Sour Ale
| 13A. American-Style Sour Ale
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| GABF Style Listing (2007)
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| American sour ales range from golden to deep copper to brown in color. These beers may or may not be fruit-flavored. Fruit flavors will be evident in fruited American-style sour ales; these fruit flavors will be in balance with other characters. Acidity from lactic, acetic and other organic acids are naturally developed with acidified malt, in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be balanced by characteristics of age. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present. Wood and barrel-aged sour ales that exhibit these qualities would be more appropriately entered in another category. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour ales may have an evident hop aroma, medium hop bitterness, low to medium hop flavor and low to medium body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze is allowable at cold temperatures. To allow for accurate judging, the brewer must list what fruits (if any) are used, and may also list a classic style of base beer, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information may be at a disadvantage during judging.
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| Original Gravity (ºPlato): 1.040-1.060 (10-15 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.010-1.018 (2.5-4.5 ºPlato)
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| Alcohol by Weight (Volume): 3.3-5.0% (4-6.4%)
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| Bitterness (IBU): 20-40
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| Color SRM (EBC): 6-26 (12-52 EBC)
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Cellared or Unfiltered Ale
| 18B. Cellared or Unfiltered Ale
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| GABF Style Listing (2007)
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| These are typically classic ale styles packaged and/or served intentionally with low to moderate amounts of yeast. Pale Ale, Bitter, Brown Ale, Porter, ESB or any other ale style may be entered into this subcategory. Unfiltered versions of other ale styles that are normally filtered (alt for example) may also be entered in this subcategory. Products may be filtered and redosed with yeast in the package, bottle conditioned, or packaged unfiltered or loosely filtered. These beers may or may not portray a yeasty mouthfeel depending on the amount of yeast contained in the package and dispensed during pouring. They will most likely not be clear, and may appear slightly hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur containing compounds may or may not be apparent in aroma and flavor, and low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent. Dry Hopping is acceptable. Head retention may not be optimal. The brewer must provide the classic style on which the entry is based to allow for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during judging.
Original Gravity (ºPlato): Varies with style
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| Original Gravity (ºPlato): Varies with style
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| Apparent Extract/Final Gravity (ºPlato): Varies with style
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| Alcohol by Weight (Volume): Varies with style
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| Bitterness (IBU): Varies with style
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| Color SRM (EBC): Varies with style
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59C. Subcategory: Belgian-Style Table Beer
These ales and lagers are very low in alcohol and traditionally enjoyed with meals by both adults and children. Pale to very dark brown in color. Additions of caramel coloring are sometimes employed to adjust color. They are light bodied with relatively low carbonation with limited aftertaste. The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats and corn. A mild malt character could be evident. Aroma/flavor hops are most commonly used to employ a flavor balance that is only low in bitterness. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a perception of smoothness. Spices (such as orange and lemon peel, as well as coriander) may be added in barely perceptible amounts, but this is not common. Diacetyl should not be perceived.
Original Gravity (ºPlato): 1.008-1.038 (2-9.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.034 (2-8.5 ºPlato)
Alcohol by Weight (Volume): 0.4-2.8% (0.5-3.5%)
Bitterness (IBU): 5-15
Color SRM (EBC): 5-50 (10-100 EBC)
61A. Subcategory: Belgian Style Dubbel
This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and mild roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident.
Original Gravity (ºPlato): 1.050-1.070 (12.5-17 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 5.2-6.0% (6.5-7.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 14-18 (28-36 EBC)
61B. Subcategory: Belgian Style Tripel
Tripels are often characterized by a complex, sometimes mild spicy character, but no clove-like phenolic flavor. Yeast-generated fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish should be light. The beer is characteristically medium bodied with a equalizing hop/malt balance. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze.
Original Gravity (ºPlato): 1.070-1.092 (17-22 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.018 (3-4.5 ºPlato)
Alcohol by Weight (Volume): 5.6-8.0% (7.0-10.0%)
Bitterness (IBU): 23-33
Color SRM (EBC): 5-8 (10-16 EBC)
62B. Subcategory: Belgian-Style Dark Strong Ale
Belgian dark strong ales are amber to dark brown in color. Often, though not always, brewed with dark Belgian "candy" sugar, these beers can be well attenuated, ranging from medium to full bodied. The perception of hop bitterness is low to medium, with hop flavor and aroma also in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often be deceiving to the senses. The intensity of malt character can be rich, creamy, and sweet with intensities ranging from medium to high. Very little or no diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato): 1.064-1.096 (16-24 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.024 (3-6 ºPlato)
Alcohol by Weight (Volume): 5.6-8.8% (7.0-11.0%)
Bitterness (IBU): 20-50
Color SRM (EBC): 7-20 (14-40 EBC)
